The Fundamentals of Food Manufacturing Management

Cambridge University workshop to look at waste and sustainability problems in the food industry

How can the food industry become more sustainable? Can manufacturers reduce current levels of waste? These are some of the issues looked at by a recent Institute for Manufacturing study and a forthcoming workshop. The research study found that there are particular problems within the food manufacturing industry including:

  • Low level of skills available to reduce wastage
  • Many companies are short of resources and time
  • Production management difficulties due to the perishability of the food

The output of the research is due to be disseminated at a workshop on 17 February 2009 in Cambridge. The topics of the workshop will be:

  • Lean Manufacturing
  • Improving performance through reduced waste
  • Identifying and managing improvement projects

The workshop is particularly aimed at first line supervisors and team leaders who need to understand the principles and basic techniques of management across a range of business operations. Established managers wishing to refresh their understanding of basic production management practice can also benefit from attending.

Date published

23 January 2009

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