Sustainable Food Supply Chains: Planning, Design, and Control Through Interdisciplinary Methodologies

ISBN-13: 9780128134115 / Angielski / Miękka / 2019 / 394 str.

Riccardo Accorsi; Riccardo Manzini

Spis treści

1. Modelling Inclusive Food Supply Chains toward Sustainable Ecosystem Planning 2. Emerging Issues and Challenges in Agri-Food Supply Chain 3. The role of modelling and systems thinking in contemporary agriculture 4. Food Shelf-life Models 5. A Support-Design Procedure for Sustainable Food Product-Packaging Systems 6. Design Advanced Food Packaging Systems and Technologies through Modelling and Virtualization 7. Sustainable food processing: A production planning and scheduling perspective 8. Design-support Methodologies for Job-Shop Production System in the Food Industry 9. The Storage of Perishable Products: A Decision-support Tool to Manage Temperature-sensitive Products Warehouses 10. Mathematical Modelling of Food and Agriculture Distribution 11. Using Vehicle Routing Models to improve Sustainability of Temperature-controlled Food Chains 12. Cool chain and temperature-controlled transport: An overview of concepts, challenges and technologies 13. Food Transportation and Refrigeration Technologies - Design and optimization 14. Quality assessment of Temperature-sensitive High-value Food Products. An application to Italian fine chocolate distribution 15. Models and Technologies for the Enhancement of Transparency and Visibility in Food Supply Chains 16. Forecasting for food demand 17. Food Systems Sustainability: The complex challenge of food loss and waste 18. Handling Food Waste and Losses. Criticalities and Methodologies 19. Sustainable Urban Food Planning: Optimizing Land-use Allocation and Transportation in Urban-Rural Ecosystems 20. Sustainable Operations in Reusable Food Packaging Networks 21. A Model to Enhance the Penetration of the Renewables to Power Multi-Stage Food Supply Chains 22. Decision Support Models for Fresh Fruits and Vegetables Supply Chain Management 23. Modelling By-products and Waste Management in the Meat Industry 24. Recipe-driven Methods for the Design and Management of Food Catering Production Systems