Food Supply Chain Management

ISBN: 9781405101684

出版社: Blackwell Publishing, Incorporated

出版年: 2004-02-01

页数: 256

定价: USD 68.99

装帧: Paperback

内容简介

Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. WeightmanThe 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 PublishingThe Microbiological Risk Assessment of FoodS. Forsythe0 632 05952 4HACCPS. Mortimore & C. Wallace0 632 05648 7Listeria, 2nd editionC. Bell & A. Kyriakides1 405 10618 2SalmonellaC. Bell & A. Kyriakides0 632 05519 7International Journal of Food Science & TechnologyPublished 10 times per yearISSN 0950-5423Metal Contamination of Food, 3rd editionC. Reilly0 632 05927 3