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

Research output: Contribution to journalConference article in JournalResearchpeer-review

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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.

Original languageEnglish
JournalProcedia CIRP
Volume81
Pages (from-to)1065-1070
Number of pages6
ISSN2212-8271
DOIs
Publication statusPublished - Jun 2019
Event52nd CIRP Conference on Manufacturing Systems: Manufacturing Systems for the Future Societies - Ljubljana, Slovenia
Duration: 12 Jun 201914 Jun 2019
Conference number: 52
https://www.cirp-cms2019.org

Conference

Conference52nd CIRP Conference on Manufacturing Systems
Number52
CountrySlovenia
CityLjubljana
Period12/06/201914/06/2019
Internet address

Fingerprint

Industry
Product development
Costs

Keywords

  • Changeable manufacturing
  • Food industy
  • Mass customisation
  • Process variety management
  • Product variety management

Cite this

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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.",
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Product and Process Variety Management : Case study in the Food Industry. / Bech, Sofie; Brunø, Thomas Ditlev; Nielsen, Kjeld; Andersen, Ann-Louise.

In: Procedia CIRP, Vol. 81, 06.2019, p. 1065-1070.

Research output: Contribution to journalConference article in JournalResearchpeer-review

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