Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies 2016
DOI: 10.1016/b978-1-78242-447-5.00003-4
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Emerging Trends and Methods in Food Factory Design

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Cited by 4 publications
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“…The world's major economies are vigorously promoting or revitalising their manufacturing industries, and have introduced innovative development strategies for high‐end manufacturing, including the National Network for Manufacturing Innovation (NNMI) in the United States, the Strategy for American Leadership in Advanced Manufacturing (SALAM), Made in China 2025 (MIC2025), the 14th Five‐Year Plan for Intelligent Manufacturing Development (14th FYPIMD) in China, the Digitising European Industry (DEI) strategy and A New Industrial Strategy for Europe (ANISE). It means that FFD thereby requires ongoing adjustment to enable food producers to remain competitive (Moerman & Wouters, 2016). Most traditional food production is labour‐intensive, and modern technologies are often either ignored or not fully utilised by small‐ and medium‐sized enterprises, which is also a common problem in the food industry (Hasnan & Yusoff, 2018).…”
Section: Introductionmentioning
confidence: 99%
“…The world's major economies are vigorously promoting or revitalising their manufacturing industries, and have introduced innovative development strategies for high‐end manufacturing, including the National Network for Manufacturing Innovation (NNMI) in the United States, the Strategy for American Leadership in Advanced Manufacturing (SALAM), Made in China 2025 (MIC2025), the 14th Five‐Year Plan for Intelligent Manufacturing Development (14th FYPIMD) in China, the Digitising European Industry (DEI) strategy and A New Industrial Strategy for Europe (ANISE). It means that FFD thereby requires ongoing adjustment to enable food producers to remain competitive (Moerman & Wouters, 2016). Most traditional food production is labour‐intensive, and modern technologies are often either ignored or not fully utilised by small‐ and medium‐sized enterprises, which is also a common problem in the food industry (Hasnan & Yusoff, 2018).…”
Section: Introductionmentioning
confidence: 99%