Statistical Process Control for the Food Industry

A guide for practitioners and managers

Published: Tuesday, July 30, 2019 - 12:00

(Wiley: Hoboken, NJ) -- The book, Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers, by Sarina A. Lim and Jiju Antony (Wiley, 2019), provides managers, engineers, and practitioners with an overview of necessary and relevant tools of statistical process control (SPC), a road map for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies.

Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally.

Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent “cookbook” for the managers in the food industry to assess and initiating the SPC application in their respective companies.

The book:
• Covers concise and clear guidelines for the application of SPC tools in any food companies’ environment
• Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC
• Explicitly comments on success factors, motivations, and challenges in the food industry
• Addresses quality and safety issues in the food industry
• Presents numerous, global, real-world case studies of SPC in the food industry

Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It’s also an excellent book for graduate students of food engineering, food quality management, food technology, and process management.

1. Quality Management in the Food Industry
2. Food Industry and Its Contribution to the Global Economy
3. Quality and Safety in the Food Industry
4. An Introduction of Statistical Process Control (SPC) in the Food Industry: Past, Present and Future
5. Tools in SPC
6. Team Formation, Team Dynamics, and Training
7. SPC Readiness Self-Assessment Tool
8. Critical Aspects in SPC Implementation Process
9. Road Map for the Deployment of SPC
10. Case Studies

About the authors

Sarina Abdul Halim Lim is part of the Faculty of Food Science and Technology, Universiti Putra Malaysia, Malaysia. Lim is currently pursuing research on SPC implementation in the food industry. She has also taught several modules on SPC and design of experiments for process analysis and optimization.

Jiju Antony works at the School of Social Sciences at Heriot-Watt University, Edinburgh, UK. He is recognized as a leader in Six Sigma methodology for achieving and sustaining process excellence, and delivers training courses on quality management, process management, and lean Six Sigma topics to numerous companies worldwide.

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About The Author

Wiley

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