The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost–saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.
Principal Lecturer in Food Manufacture
University of Lincoln
A graduate of Food Technology from Reading University in 1979 Mike has worked in and around the Food Industry for most of his working life.
Mike joined the University in 2006 as a Lecturer in Food Manufacture and is based at the specialist Food Campus at Holbeach in Lincolnshire UK.
Prior to joining the University Mike worked in the Food Industry in various Managerial Roles for Major Food Manufacturers in the UK. Most roles focussed on Operations and Manufacturing but occasionally in Technical areas too.
Recently Mike's role at the University has been extended to include responsibility for Commercial Partnerships and Industrial Projects and also the management of the National Centre for Food Manufacturing at the Holbeach Campus - a state of the art training and research facility for the Food and Drink Industry.
Mike is a specialist in Lean Manufacturing Techniques and Automation and has published a Handbook on Lean Manufacturing in the Food Industry. Mike considers himself a Production Manager who teaches rather than a teacher of Food Production Management.