Food Processing Operations: Management, Machines, Materials & Methods, Vol. 3
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Joslyn
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789386800701
Copyright Year: 2018
About the Book
Food Processing Operations: Management, Machines, Materials & Methods (Vol. 3) continues the comprehensive coverage of modern food processing systems, focusing on the integration of technical operations with effective management practices. The book summarizes essential information required for the smooth functioning of food processing industries—from procurement of raw materials to production, marketing, and distribution.
It highlights the role of machines, materials, and processing methods while emphasizing coordination among production, quality control, finance, scheduling, warehousing, and sales. The text bridges the gap between technical processes and management decisions, making it valuable for technologists, supervisors, students, and non-technical management personnel.
By combining scientific principles from nutrition, microbiology, chemistry, engineering, and business management, this volume presents a practical framework for achieving efficiency and long-term success in food processing operations.
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Food Processing Operations: Management, Machines, Materials & Methods, Vol. 3
Food Processing Operations: Management, Machines, Materials & Methods, Vol. 3
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Joslyn
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789386800701
Copyright Year: 2018
About the Book
Food Processing Operations: Management, Machines, Materials & Methods (Vol. 3) continues the comprehensive coverage of modern food processing systems, focusing on the integration of technical operations with effective management practices. The book summarizes essential information required for the smooth functioning of food processing industries—from procurement of raw materials to production, marketing, and distribution.
It highlights the role of machines, materials, and processing methods while emphasizing coordination among production, quality control, finance, scheduling, warehousing, and sales. The text bridges the gap between technical processes and management decisions, making it valuable for technologists, supervisors, students, and non-technical management personnel.
By combining scientific principles from nutrition, microbiology, chemistry, engineering, and business management, this volume presents a practical framework for achieving efficiency and long-term success in food processing operations.
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Description
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Joslyn
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789386800701
Copyright Year: 2018
About the Book
Food Processing Operations: Management, Machines, Materials & Methods (Vol. 3) continues the comprehensive coverage of modern food processing systems, focusing on the integration of technical operations with effective management practices. The book summarizes essential information required for the smooth functioning of food processing industries—from procurement of raw materials to production, marketing, and distribution.
It highlights the role of machines, materials, and processing methods while emphasizing coordination among production, quality control, finance, scheduling, warehousing, and sales. The text bridges the gap between technical processes and management decisions, making it valuable for technologists, supervisors, students, and non-technical management personnel.
By combining scientific principles from nutrition, microbiology, chemistry, engineering, and business management, this volume presents a practical framework for achieving efficiency and long-term success in food processing operations.
