Lean Manufacturing in Food Industries
Synopsis
The book "Lean Manufacturing (LM) in the Food Industry" explores the strategic application of this well-known methodology in one of the most dynamic and demanding sectors of the global economy. Through a theoretical-practical approach, the work becomes an essential guide for professionals, researchers, and students interested in optimizing processes, reducing waste, and strengthening sustainability in food production.
Starting with an initial bibliometric review that maps the current state of research in the field, the text presents a clear evolution of academic and professional interest in LM within the food industry. One of its strengths lies in its forward-looking perspective, exploring the convergence of LM with Industry 4.0, automation, and digitalization of processes. This approach enables anticipation of the transformations reshaping global food production and positions Lean as a key driver in achieving more efficient, sustainable, and customer-focused systems.
The book's main contribution lies in integrating the fundamental principles of LM with the specific challenges of the food industry. It aims to offer a comprehensive and updated perspective on how LM can profoundly transform this sector—not only by optimizing operational performance but also by strengthening its commitment to quality, sustainability, and innovation.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


