Hello, for this assignment I want you to follow the steps below to get it done taking in considerations each aspect beside the helpful hints provided. As I already have the outline that you can take advantage of it and depend on it as well, it will be attached bellow. I need you to add one extra source cause I want them to be 6 sources and only have 5. Please I want this paper to be super perfect and well done because it worth a lot and affects the final GPA . And please follow the outline and the steps carefully. Thank you! Part 2 is a 1,000 – 1,200-word literature review draft that advances the current state of knowledge on your selected topic in an organized pattern.While the Part 1 Outline helped you to identify the sources’ contribution of knowledge on your research topic, frame your thesis statement, and define the key issues/sub-issues that will facilitate your organizing your literature review, the writing of the intermediate draft will extend your literature review as you more fully demonstrate the current state of knowledge surrounding your selected topic.At least six sources are required for this Intermediate Draft. Your six sources should include a combination of public and scholarly sources.The following steps will help you to further develop your Part 2 Intermediate Draft:Consider your purpose in writing the literature review: to demonstrate your understanding of the current state of thinking on your research topic by synthesizing various viewpoints and logically organizing information.In Part 2, you will aim for a clear and cohesive essay that integrates those key issues and literature details that reveal the current state of knowledge on your research topic.Begin with a creative title that reflects the current state of knowledge of your research topic.In the introduction, explain the overarching focus of your literature review and establish why your research topic being reviewed is important. Conclude your introduction with your thesis statement, the sentence or two that reveals the current state of knowledge.Divide the body of your literature review into the key issues and sub-issues you identified in your analysis of the current literature. As a reminder, these key issues and sub-issues represent the major themes, points, topics, important trends, intersections, and findings about which researchers agree or disagree. The key issues/sub-issues will represent an organized section of the literature review and will be used as a path for further discussion in the body of your literature review.Introduce each key issue/sub-issue with a topic sentence that describes the synthesis. Details that follow the topic sentence should describe the literature and include source identification and evidence in the form of examples, brief quotes, and paraphrases.Be sure to use clear transitions as you introduce sub-issues and sources.Provide source citations according to the required guidelines.Write a conclusion to your literature review that highlights the presented evidence and that demonstrates any possibilities for future research/action. Proofread your literature review. Helpful HintsFocus on analysis, rather than a summary/description of what research has been done.Divide body sections into key issues/sub-issues, rather than on the individual work of the researchers.Review the topic sentences of each paragraph to be sure that they link back to your thesis and demonstrate a logical progression of ideas and evidence from beginning to end.
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Almashmoom 1
Yassmin Almashmoom
Jason Martin
ENC1101
25/03/219
Food Industry
The food industry plays a significant role in satisfying people’s needs with reverence to
availability, delivery, and quality. In order to meet these needs, the producers, as well as the
consumers, must adjust products and services to suit their needs. This article reviews past studies
on the food industry. The production process in food industry varies according to the structure of
the products, in which a small number of raw materials can be utilized to produce a selection of
end products having factored in the customers’ demand. Literature studies have shown that the
studies on production systems in food industry evaluate the production and scheduling scope,
mass customization, make to stock and make to order strategies, as well as the concept of
postponement which is applicable in this industry. Therefore, the major four key issues in food
processing are:
i.
Food industry
ii.
Production system and processes
a) Processing
b) Mixing
iii.
Mass customization
iv.
Product quality and perishability
Almashmoom 2
I.
Food Industry
Agricultural products are the prime source of raw materials used in the food industry.
Through agroindustry agricultural products are added value through manufacturing processes.
Agroindustry has distinctive raw materials characterized by seasonality, perishability, and
variability (Austin). Most agricultural products are seasonal and highly affected by the climate
change, hence production continuity of agricultural produce has no certainty leading to an
imbalance in supply and demand, giving rise to issues related to supply, production scheduling,
supply chain, and marketing. Since agricultural products are generally bulky and perishable,
packaging and transport technology is a necessity to resolve this issue. Speed and accuracy in
storage and handling are essential to ensure food quality. Additionally, agricultural produce
varies in both quality and quantity because of factors such as weather change, damage, and even
livestock diseases. Variation in quality is as a result of the difficulty in agricultural products
standardization, and this poses more challenges to production scheduling and quality control.
II.
Production system and processes
Generally, there are two methods involved in food production, processing and mixing
(Akkerman, et al). The processing stage involves intermediate product processing to produce
semi-finished or intermediate products. The latter stage involves blending the intermediate
products to formulate an end product. For instance, flour production involves processing
varieties of flour milled from different grains to produce flour suitable for food processing
industries (Akkerman, et al.). The end, however, may consist of one or a number of semi-final
products.
Almashmoom 3
III.
Mass customization
The shift from mass production manufacturing strategy to mass customization strategy has
been backed by increased consumers’ needs and wants, which cause the demand of products
variety to rise. Silveira et al. stated that mass customization is related to a firm’s ability to
deliver a product or service in a flexible manner. Mass customization puts emphasis on product
and service design on an individual basis to meet the needs and wants of every consumer through
flexibility and integration (Frutos and Borenstein). This implies that the mass customization
process can as well call for adjustments in the production system. With the advancement in
technology, production of a variety of products has been enabled, for example, the variety of
flour products structured on customers’ needs has been made possible. In the current market,
varieties of flour products are available in the market, which includes wheat protein content in
flour as well as the type and weight in terms of packaging altered to the needs of the end users.
Thus, it can be said that mass customization values consumer satisfaction while keeping the costs
of production, product prices, as well as product quality. Accordingly, the application of this
strategy should not increase production cost which imposes the increase in the prices of products.
The major strategies related to mass customization are flexibility, postponement, and
modularization.
IV.
Product Quality and Perishability
The quality of food products including safety has been a major concern in the food industry.
The quality of agricultural products changes continuously as they move along the supply chain,
and this may lead to significant social, economic, and environmental concerns. Food spoilage
cannot be avoided when agricultural products are being moved from farms to the factories for
processing, food retailers, and end users. Food perishability also leads to losses through wastes.
Almashmoom 4
The United Nations estimates that nearly a third of all food produced for human consumption goes
to waste every year (He, Huang and Li). Nevertheless, the development of preservation
technologies has offered means through which wastes can be minimized and enhance food safety
along the supply chains.
Extensive literature studies have been carried out on the adoption of preservation and
traceability technology in the food industry. Mercier et al. provided a broad literature review on
time-temperature management along the food supply chain, and Badia-Melis et al. reviewed
traceability technology adoptions in food supply chains. The acceptance of traceability
technologies and the implementation of temperature control has heightened information gathering,
which is used to make decisions regarding inventory, distribution, and retail strategy while
upholding safety in food supply chains.
Works Cited
Almashmoom 5
Akkerman, et al. “Influence of capacity and time constrained intermediate storage in two stage
food production systems.” International Journal of Production 45.13 (2007).
Austin, J.E “Agro-industrial project analysis; EDI Series in Economic Development” World
Bank, Washington D.C (1981).
Frutos, J. D. & Borenstein, D. “A framework to support customer-company interaction in mass
customization environments.” Computers in Industry (2004).
He, Yong, et al. “Quality and Operations Management in Food Supply Chains: A Literature
Review.” Journal of Food Quality (2018).
.
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