Food Supply Chain Management

ISBN 13: 9781405101684

Food Supply Chain Management

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9781405101684: Food Supply Chain Management

Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman


The food supply chain is a series of links and inter-dependencies, from farms to food consumers’ plates, embracing a wide range of disciplines. Food Supply Chain Management brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline.


Food Supply Chain Management follows a ‘farm to fork’ structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the U. S. food supply chain. A final chapter looks at the future for food supply chain management.


Michael Bourlakis and Paul Weightman, the editors and contributors to this timely and fascinating book, have drawn together chapters from leading authorities in this important area, to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists, food technologists, and students studying these subjects, will find much of great use and interest within its covers. Libraries in all universities and research stations where these subjects are studied and taught should have several copies.


Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, U. K.


Also available from Blackwell Publishing

The Microbiological Risk Assessment of Food
S. Forsythe
0 632 05952 4

HACCP
S. Mortimore & C. Wallace
0 632 05648 7

Listeria, 2nd edition
C. Bell & A. Kyriakides
1 405 10618 2

Salmonella
C. Bell & A. Kyriakides
0 632 05519 7

International Journal of Food Science & Technology
Published 10 times per year
ISSN 0950-5423


Metal Contamination of Food, 3rd edition
C. Reilly
0 632 05927 3

"Sinopsis" puede pertenecer a otra edición de este libro.

From the Back Cover:

The food supply chain is a series of links and inter-dependencies, from farms to consumers’ plates. Food Supply Chain Management provides an understanding of the chain, to support those who manage each part, and to encourage and enhance the development of research in this varied and important area.

Food Supply Chain Management follows a ‘farm to fork’ structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the US food supply chain. A final chapter looks at the future for food supply chain management.

Michael Bourlakis and Paul Weightman, the editors of this timely and fascinating book, have drawn together chapters from leading authorities in this important field to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists and food technologists, as well as students studying these subjects, will find much of great use and interest within its covers. Libraries in universities and research stations where these subjects are studies and taught should have copies on their shelves.

About the Author:

Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, UK.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Descripción John Wiley and Sons Ltd, United Kingdom, 2004. Paperback. Estado de conservación: New. Language: English . Brand New Book. Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers plates, embracing a wide range of disciplines. Food Supply Chain Management brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline. Food Supply Chain Management follows a farm to fork structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the U. S. food supply chain. A final chapter looks at the future for food supply chain management. Michael Bourlakis and Paul Weightman, the editors and contributors to this timely and fascinating book, have drawn together chapters from leading authorities in this important area, to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists, food technologists, and students studying these subjects, will find much of great use and interest within its covers. Libraries in all universities and research stations where these subjects are studied and taught should have several copies. Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, U. K. Also available from Blackwell Publishing The Microbiological Risk Assessment of Food S. Forsythe 0 632 05952 4 HACCP S. Mortimore C. Wallace 0 632 05648 7 Listeria, 2nd edition C. Bell A. Kyriakides 1 405 10618 2 Salmonella C. Bell A. Kyriakides 0 632 05519 7 International Journal of Food Science Technology Published 10 times per year ISSN 0950-5423 Metal Contamination of Food, 3rd edition C. Reilly 0 632 05927 3. Nº de ref. de la librería AAH9781405101684

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