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Operations and Supply Chain Management in the Food Industry = Farm to Fork /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Operations and Supply Chain Management in the Food Industry/ edited by Rahul S Mor, Sachin S. Kamble, Kuldip Singh Sangwan.
Reminder of title:	Farm to Fork /
other author:	Mor, Rahul S.
Description:	XVI, 192 p. 26 illus., 17 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Industrial engineering. -
Online resource:	https://doi.org/10.1007/978-981-16-5555-5
ISBN:	9789811655555

Operations and Supply Chain Management in the Food Industry = Farm to Fork /
Operations and Supply Chain Management in the Food IndustryFarm to Fork /[electronic resource] :edited by Rahul S Mor, Sachin S. Kamble, Kuldip Singh Sangwan. - 1st ed. 2022. - XVI, 192 p. 26 illus., 17 illus. in color.online resource. - Lecture Notes in Management and Industrial Engineering,2198-0780. - Lecture Notes in Management and Industrial Engineering,.

Chapter 1. Traceability and transparency through the use emerging technologies in agriculture supply chain -- Chapter 2. Analysing the critical success factors towards incorporating sustainability in food supply chain management -- Chapter 3. Entrepreneurial opportunities in agri-food supply chain -- Chapter 4. . Risk assessment for perishable food supply chain -- Chapter 5. The linkages between big data analytics and sustainable agriculture performance -- Chapter 6. The weak link in the agriculture supply chain: Lessons learnt from the impact of COVID-19 on the livelihood of farmers -- Chapter 7. Green technological approaches for food quality and safety in food supply chain -- Chapter 8. Transportation issues in food supply chains -- Chapter 9. The barriers for implementing cold storage systems in rural areas- A case study of rural areas in Bijapur, India -- Chapter 10. Changing consumer food preferences and its impact on agricultural supply chain management: A grounded theory approach -- Chapter 11. Role of artificial intelligence in agri-food business: solutions and potential.

This book offers effective and competitive food supply chains that are the consequence of technological innovation, collaboration, small agri-food business cases, entrepreneurial opportunities, cold chain technology management, disruptive technologies, and performance assessment through empirical analysis, case studies, and multimethod research in the food industry. The book comprehensively covers different interfaces of the food supply chain including procurement, processing, distribution, consumer, i.e., farm to fork. It provides solutions to various challenges such as globalization, food recalls, technological innovations, and consumer trust. This book will be of interest to researchers in the areas of the food supply chain, operations management, industrial engineering as well as professionals in the agri-food and allied industry. .

ISBN: 9789811655555

Standard No.: 10.1007/978-981-16-5555-5doiSubjects--Topical Terms:

679492
Industrial engineering.

LC Class. No.: T55.4-60.8

Dewey Class. No.: 670

Operations and Supply Chain Management in the Food Industry = Farm to Fork /
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