Food Supply Chain ManagementISBN: 978-1-4051-0168-4
Paperback
272 pages
February 2004, Wiley-Blackwell
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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.
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