Product and Process Variety Management: Case study in the Food Industry

Sofie Bech; Thomas Ditlev Brunø; Kjeld Nielsen; Ann-Louise Andersen

doi:10.1016/j.procir.2019.03.252

Product and Process Variety Management: Case study in the Food Industry

Sofie Bech, Thomas Ditlev Brunø, Kjeld Nielsen, Ann-Louise Andersen

Publikation: Bidrag til tidsskrift › Konferenceartikel i tidsskrift › Forskning › peer review

11 Citationer (Scopus)

99 Downloads (Pure)

Abstract

The demands of consumers in relation to products and services is changing and the food industry is no exception. Traditionally, companies in the food industry develop new products through a long development phase that often involves high costs in relation to product development, prototyping and pilot production, which increases time-to-market. Through a case study conducted within a food manufacturing company, the challenges and potential of variety management is identified. The common denominator for these challenges is the lack of an established product domain, process domain and the interactions and constraints between the domains.

Originalsprog	Engelsk
Tidsskrift	Procedia CIRP
Vol/bind	81
Sider (fra-til)	1065-1070
Antal sider	6
ISSN	2212-8271
DOI	https://doi.org/10.1016/j.procir.2019.03.252
Status	Udgivet - jun. 2019
Begivenhed	52nd CIRP Conference on Manufacturing Systems: Manufacturing Systems for the Future Societies - Ljubljana, Slovenien Varighed: 12 jun. 2019 → 14 jun. 2019 Konferencens nummer: 52 https://www.cirp-cms2019.org

Konference

Konference	52nd CIRP Conference on Manufacturing Systems
Nummer	52
Land/Område	Slovenien
By	Ljubljana
Periode	12/06/2019 → 14/06/2019
Internetadresse	https://www.cirp-cms2019.org

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10.1016/j.procir.2019.03.252

Open Access articleForlagets udgivne version, 583 KBLicens: CC BY-NC-ND 4.0

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Citationsformater

@inproceedings{595ae59a74a94af9a135477226d282ef,

title = "Product and Process Variety Management: Case study in the Food Industry",

abstract = "The demands of consumers in relation to products and services is changing and the food industry is no exception. Traditionally, companies in the food industry develop new products through a long development phase that often involves high costs in relation to product development, prototyping and pilot production, which increases time-to-market. Through a case study conducted within a food manufacturing company, the challenges and potential of variety management is identified. The common denominator for these challenges is the lack of an established product domain, process domain and the interactions and constraints between the domains.",

keywords = "Changeable manufacturing, Food industy, Mass customisation, Process variety management, Product variety management",

author = "Sofie Bech and Brun{\o}, {Thomas Ditlev} and Kjeld Nielsen and Ann-Louise Andersen",

year = "2019",

month = jun,

doi = "10.1016/j.procir.2019.03.252",

language = "English",

volume = "81",

pages = "1065--1070",

journal = "Procedia CIRP",

issn = "2212-8271",

publisher = "Elsevier",

note = "52nd CIRP Conference on Manufacturing Systems : Manufacturing Systems for the Future Societies, CIRP CMS 2019 ; Conference date: 12-06-2019 Through 14-06-2019",

url = "https://www.cirp-cms2019.org",

}

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T1 - Product and Process Variety Management

T2 - 52nd CIRP Conference on Manufacturing Systems

AU - Bech, Sofie

AU - Brunø, Thomas Ditlev

AU - Nielsen, Kjeld

AU - Andersen, Ann-Louise

N1 - Conference code: 52

PY - 2019/6

Y1 - 2019/6

N2 - The demands of consumers in relation to products and services is changing and the food industry is no exception. Traditionally, companies in the food industry develop new products through a long development phase that often involves high costs in relation to product development, prototyping and pilot production, which increases time-to-market. Through a case study conducted within a food manufacturing company, the challenges and potential of variety management is identified. The common denominator for these challenges is the lack of an established product domain, process domain and the interactions and constraints between the domains.

AB - The demands of consumers in relation to products and services is changing and the food industry is no exception. Traditionally, companies in the food industry develop new products through a long development phase that often involves high costs in relation to product development, prototyping and pilot production, which increases time-to-market. Through a case study conducted within a food manufacturing company, the challenges and potential of variety management is identified. The common denominator for these challenges is the lack of an established product domain, process domain and the interactions and constraints between the domains.

KW - Changeable manufacturing

KW - Food industy

KW - Mass customisation

KW - Process variety management

KW - Product variety management

UR - http://www.scopus.com/inward/record.url?scp=85068455091&partnerID=8YFLogxK

U2 - 10.1016/j.procir.2019.03.252

DO - 10.1016/j.procir.2019.03.252

M3 - Conference article in Journal

SN - 2212-8271

VL - 81

SP - 1065

EP - 1070

JO - Procedia CIRP

JF - Procedia CIRP

Y2 - 12 June 2019 through 14 June 2019

ER -

Product and Process Variety Management: Case study in the Food Industry

Abstract

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