The new conceptual framework for food supply chain assessment, 2013

The new conceptual framework for food supply chain assessment, 2013

Cover JFE

MANZINI R., ACCORSI R. (2013). The new conceptual framework for food supply chain assessment. JOURNAL OF FOOD ENGINEERING. Vol. 115, Issue 2, March 2013, Pages 251–263.

 

Abstract

Food industry is the first in European Community for revenues, with more than 8 millions of employee. Logistics and supply chain management play a crucial role in food industry.

This paper presents a general and conceptual framework for the assessment of food supply chain (FSC) and logistics of food products in agreement with a multidisciplinary and integrated view. The target of the proposed integrated approach to supply chain design and management is the simultaneous control of quality (1), safety (2), sustainability (3) and logistics efficiency (4) of food products and processes along the whole FSC “from farm to fork”.

A case study focused on package design, distribution issues, and supported by the development of an original close-loop control system is a first exemplifying step towards a new integrated approach on FSC assessment in agreement with the proposed conceptual framework.

Finally, the paper presents a discussion on the most important challenges in FSC for public and private research in industry and in academic institutions.


Highlights

logoplanisfero► A literature-based discussion of food supply chain. ► The new perspectives and challenges for the future food supply chain management. ► A new conceptual framework for food supply chain assessment. ► A simulation-based analysis of food packaging. ► A case study of international shipment of food from Italy to Taiwan.

Keywords

  • Logistics;
  • Food quality;
  • Food safety;download (1)
  • Efficiency;
  • Sustainability;
  • Horizon 2020 framework programme;
  • Made in Italy 
Quality at destination: simulating shipment of three bottled edible oils from Italy to Taiwan, 2013

Quality at destination: simulating shipment of three bottled edible oils from Italy to Taiwan, 2013

olio

ENRICO VALLI, RICCARDO MANZINI, RICCARDO ACCORSI, MARCO BORTOLINI, MAURO GAMBERI, ALESSANDRA BENDINI, GIOVANNI LERCKER AND TULLIA GALLINA TOSCHI, (2013). Quality at destination: simulating shipment of three bottled edible oils from Italy to Taiwan. La Rivista Italiana delle Sostanze Grasse. Vol. 90, Issue 3, pp.163-169.

Abstract

oliveThe effects on quality and safety of foodstuffs after transportation process are important for both the producers and the consumers. Herein, a shipment of different bottled vegetable oils (olive oil, extra virgin olive oil and grape seed oils) from Italy to Taiwan, has been simulated within a climate-controlled chamber. The treated samples have been chemically and sensory analyzed, considering basic quality parameters; then, the results were compared with the non-simulated oils from the same production batches. The analyses demonstrate that there is a risk of oxidation due to the shipment to be taken into account

 

A top-down approach and a decision support system for the design and management of logistic networks, 2012

A top-down approach and a decision support system for the design and management of logistic networks, 2012

TRE cover

MANZINI R. (2012). A top-down approach and a decision support system for the design and management of logistic networks. TRANSPORTATION RESEARCH PART E-LOGISTICS AND TRANSPORTATION REVIEW, vol. Volume 48, Issue 6, p. 1185-1204, ISSN: 1366-5545.

Abstract

This paper presents an original top-down approach, made of original models and solving methods, and a decision support system (DSS) for the execution of the strategic planning, the tactical planning and the operational planning in a multi-echelon multi-stage multi-commodity and multi-period production, distribution and transportation system. The DSS is a software platform useful for the design, management and control of real instances. It can efficiently supports the decision making process of logistic managers and planners of large enterprises as multi-facilities companies and production–distribution networks. A significant case study is illustrated. The results obtained by the application of different problem settings are compared and discussed.


Highlights

► Original top-down approach for the strategic, tactical and operational planning. ► Original mixed integer programming (MILP) models for strategic planning and operational planning. ► Original heuristic approach for the operational planning and vehicle routing. ► Original decision support system (DSS), a software platform for supporting decisions making process on design, planning and management of a distribution logistic. ► An original case study. The obtained results by the application of the proposed models and platform have been discussed and compared for different problem settings.

Keywords:

  • Logistic network;
  • Supply chain (SC);
  • Decision support system (DSS);
  • Cluster analysis (CA);
  • Mixed integer linear programming (MILP);
  • Location allocation problem (LAP)
2007, Traceability of food products: general framework and experimental evidence

2007, Traceability of food products: general framework and experimental evidence

food engineering

REGATTIERI A., GAMBERI M., MANZINI R. (2007). Traceability of food products: general framework and experimental evidence. JOURNAL OF FOOD ENGINEERING. vol. 81, pp. 347 – 356. ISSN: 0260-8774,

Abstract

Traceability is becoming a method of providing safer food supplies and of connecting producers and consumers. Recent diseases such as bovine spongiform encephalitis (BSE) and the questions concerning genetically modified organism (GMO) mean systems that enable control of each link in the food chain have become particularly relevant. Furthermore, although EU law no. 178 came into effect on the 1st January 2005, at the time of writing the regulatory situation is very confused.

The aim of this paper is to analyze legal and regulatory aspects of food traceability, and to provide a general framework for the identification of fundamental mainstays and functionalities in an effective traceability system.

Possible technical resources were clarified by analyzing assessment criteria obtained from studies of alphanumerical codes, bar codes, and radio frequency identification (RFID).

Finally, the paper presents the traceability system used by Parmigiano Reggiano (the famous Italian cheese) which was developed using the proposed general framework. Based on an integration of alphanumerical codes and RFID technology, the system is working well with very good results for both cheese producers and consumers.

Some interesting observations concerning development trends and traceability system costs close the paper.

Keywords:.

  • Food traceability;
  • Framework;
  • Bar code;
  • RFID;
  • Parmigiano Reggiano
2003, Redesign of the Mozzarella cheese production process through development of a micro-forming and stretching extruder system

2003, Redesign of the Mozzarella cheese production process through development of a micro-forming and stretching extruder system

food engineering

FERRARI E., GAMBERI M., MANZINI R., PARESCHI A., PERSONA A., REGATTIERI A. (2003) Redesign of the Mozzarella cheese production process through development of a micro-forming and stretching extruder system, JOURNAL OF FOOD ENGINEERING, vol. 59, n°1, pp.13-23. ISSN: 0260-8774.

Abstract
The aim of this paper is the analysis and examination of the industrial processes for Mozzarella pizza cheese (hereafter referred to as pizza cheese). Specific phases and mechanical devices are studied in order to optimise and rationalise the production cycle. This goal is reached by developing a new and innovative forming method. At present pizza cheese is produced in 1–5 kg pats whereas, as this paper intends to highlight, by forming the cheese in smaller-sized dimensions (5–10 g) the processes will benefit in terms of energy consumption and use of resources (equipment, water, time etc.). Another advantage would be that the customer would be provided with a ready-to-use product, without the need for additional cutting.

The paper deals with an innovative process for pizza cheese production, by focusing mainly on the forming phase; a double-screw extruder with a productivity of 20 kg/h was designed and tested in order to evaluate its functionality and applicability.

The most relevant spin-offs deriving from the new forming device are the elimination of the pre-hardening phase, the reduction of the chilling time of about 10-fold, the reduction of the total processing time of about 25% and the diminution of the refrigerant water consumption.

Keywords
Mozzarella; Industrial plants; Process innovation and optimisation; Efficiency