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P A Luning - One of the best experts on this subject based on the ideXlab platform.
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Food Quality Management technological and managerial principles and practices
2009Co-Authors: P A Luning, W J MarcelisAbstract:This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of Food Quality Management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that Food Quality is the combined effect of Food behaviour and human behaviour. The contemporary use of technological and managerial theories and models, is the core element of this approach. It is used to predict Food systems behaviour and to generate adequate improvements to the system. Moreover, special attention is paid to Food Quality Management from a chain perspective. Topics covered include technological Food Quality properties, Quality Management and decision making behaviour in organisations. Quality design, control, improvement and assurance are dealt with in detail, with special attention paid to the use of tools and methods. This book describes Quality assurance systems currently in use, ranging from international QA-systems like GMP, HACCP, ISO and BRC. Furthermore, policy and business strategy principles are discussed in the framework of Food Quality Management and the concept of TQM receives special attention. Finally, expected future developments in Food Quality Management are considered.
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a Food Quality Management research methodology integrating technological and managerial theories
Trends in Food Science and Technology, 2009Co-Authors: P A Luning, W J MarcelisAbstract:In this article it is argued how the complexity of Food Quality Management combined with the high requirements on Food Quality requires a specific research methodology. It is concluded that Food Quality Management research has to deal with two quite different paradigms, the one from technological and the other from managerial disciplines. Moreover, it must combine two types of research, i.e. managerial problem solving and fundamental scientific research. The research methodology is described as a stepwise process, wherein theory and practice are connected with a prominent place for selecting useful technological and managerial theories. This selection process is supported by a grid showing important topics in different research phases. The methodology is illustrated with a case example. Moreover, attention is paid to the role of the researcher in this type of interdisciplinary work, both as the intermediate between theory and practice and as the one to be critical towards theory-selection and use of data.
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validation of the instrument imaqe Food to measure effectiveness of Food Quality Management
International Journal of Quality & Reliability Management, 2007Co-Authors: M Van Der Spiegel, P A Luning, W J De Boer, G W Ziggers, W M F JongenAbstract:Purpose – The purpose of this paper is to show that manufacturers use several Quality assurance systems to assure Quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of Food Quality systems.Design/methodology/approach – Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.Findings – The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of Quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.Practical implications – It is shown in the paper that IMAQE‐Food will support Food manufac...
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a conceptual model of Food Quality Management functions based on a techno managerial approach
Trends in Food Science and Technology, 2007Co-Authors: P A Luning, W J MarcelisAbstract:In agribusiness and Food industry Quality Management problems are commonly approached by applying control systems and procedures. However, assuming predictable Food systems and people following procedures seems too straightforward. This paper introduces a model of Food Quality Management functions to support a broader analysis of Quality issues, using a techno-managerial approach. It shows essential technological and managerial functions contributing to Food Quality. Subsequently, it is argued how decision-making in the managerial functions affects Food Quality by deciding on variability and conditioning of Food and human systems. Core decisions on variability and conditioning for all managerial functions are typified in a grid. Benefits of this broader approach are illustrated with a case.
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a techno managerial approach in Food Quality Management research
Trends in Food Science and Technology, 2006Co-Authors: P A Luning, W J MarcelisAbstract:In this article it is discussed that Food Quality Management issues are much more complex than often assumed and that it requires a specific research approach. It is argued that Food Quality Management deals with dynamic and complex Food systems and people systems involved in realising Food Quality. A conceptual Food Quality relationship is developed, assuming that Food Quality is a function of both Food and human behaviour and their interaction. The relationship reflects that Food Quality is dependent on both dynamic properties of the Food product, as related to applied technological conditions, and dynamic properties of people, as related to applied administrative conditions. A techno-managerial approach to research Food Quality Management issues is derived, which involves the integrated analysis of theories from technological and managerial sciences.
W J Marcelis - One of the best experts on this subject based on the ideXlab platform.
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Food Quality Management technological and managerial principles and practices
2009Co-Authors: P A Luning, W J MarcelisAbstract:This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of Food Quality Management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that Food Quality is the combined effect of Food behaviour and human behaviour. The contemporary use of technological and managerial theories and models, is the core element of this approach. It is used to predict Food systems behaviour and to generate adequate improvements to the system. Moreover, special attention is paid to Food Quality Management from a chain perspective. Topics covered include technological Food Quality properties, Quality Management and decision making behaviour in organisations. Quality design, control, improvement and assurance are dealt with in detail, with special attention paid to the use of tools and methods. This book describes Quality assurance systems currently in use, ranging from international QA-systems like GMP, HACCP, ISO and BRC. Furthermore, policy and business strategy principles are discussed in the framework of Food Quality Management and the concept of TQM receives special attention. Finally, expected future developments in Food Quality Management are considered.
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a Food Quality Management research methodology integrating technological and managerial theories
Trends in Food Science and Technology, 2009Co-Authors: P A Luning, W J MarcelisAbstract:In this article it is argued how the complexity of Food Quality Management combined with the high requirements on Food Quality requires a specific research methodology. It is concluded that Food Quality Management research has to deal with two quite different paradigms, the one from technological and the other from managerial disciplines. Moreover, it must combine two types of research, i.e. managerial problem solving and fundamental scientific research. The research methodology is described as a stepwise process, wherein theory and practice are connected with a prominent place for selecting useful technological and managerial theories. This selection process is supported by a grid showing important topics in different research phases. The methodology is illustrated with a case example. Moreover, attention is paid to the role of the researcher in this type of interdisciplinary work, both as the intermediate between theory and practice and as the one to be critical towards theory-selection and use of data.
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a conceptual model of Food Quality Management functions based on a techno managerial approach
Trends in Food Science and Technology, 2007Co-Authors: P A Luning, W J MarcelisAbstract:In agribusiness and Food industry Quality Management problems are commonly approached by applying control systems and procedures. However, assuming predictable Food systems and people following procedures seems too straightforward. This paper introduces a model of Food Quality Management functions to support a broader analysis of Quality issues, using a techno-managerial approach. It shows essential technological and managerial functions contributing to Food Quality. Subsequently, it is argued how decision-making in the managerial functions affects Food Quality by deciding on variability and conditioning of Food and human systems. Core decisions on variability and conditioning for all managerial functions are typified in a grid. Benefits of this broader approach are illustrated with a case.
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a techno managerial approach in Food Quality Management research
Trends in Food Science and Technology, 2006Co-Authors: P A Luning, W J MarcelisAbstract:In this article it is discussed that Food Quality Management issues are much more complex than often assumed and that it requires a specific research approach. It is argued that Food Quality Management deals with dynamic and complex Food systems and people systems involved in realising Food Quality. A conceptual Food Quality relationship is developed, assuming that Food Quality is a function of both Food and human behaviour and their interaction. The relationship reflects that Food Quality is dependent on both dynamic properties of the Food product, as related to applied technological conditions, and dynamic properties of people, as related to applied administrative conditions. A techno-managerial approach to research Food Quality Management issues is derived, which involves the integrated analysis of theories from technological and managerial sciences.
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Food Quality Management a techno managerial approach
Food quality management: a techno-managerial approach., 2002Co-Authors: P A Luning, W J Marcelis, W M F JongenAbstract:The book focuses on consumer-driven Quality Management in Food production systems using a product-based approach. It integrates organizational and technological aspects of Food product Quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be situated in a chain-oriented approach. Topics covered include: consumer perception of product Quality organization and Quality Management the use of tools and methods in Quality design control, improvement and assurance from both a technological and Management perspective.
W M F Jongen - One of the best experts on this subject based on the ideXlab platform.
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validation of the instrument imaqe Food to measure effectiveness of Food Quality Management
International Journal of Quality & Reliability Management, 2007Co-Authors: M Van Der Spiegel, P A Luning, W J De Boer, G W Ziggers, W M F JongenAbstract:Purpose – The purpose of this paper is to show that manufacturers use several Quality assurance systems to assure Quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of Food Quality systems.Design/methodology/approach – Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.Findings – The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of Quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.Practical implications – It is shown in the paper that IMAQE‐Food will support Food manufac...
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measuring effectiveness of Food Quality Management in the bakery sector
Total Quality Management & Business Excellence, 2006Co-Authors: M Van Der Spiegel, P A Luning, W J De Boer, G W Ziggers, W M F JongenAbstract:Abstract Inappropriate Management of Food production operations cause several Quality performance problems. Therefore, the actual contribution of Food Quality Management to Quality performance has to be revealed. This article investigates the effectiveness of Food Quality Management in the bakery sector. Relations between production Quality, Quality Management and contextual factors were studied from a generic and a specific point of view. On the generic level, performance of Quality Management was related to contextual factors, i.e. complexity of organisation, production process, and product assortment. Assessment on the specific level revealed that effective Quality Management activities in the bakery sector were (1) control of strategy, (2) allocation of supplying raw materials, (3) supply control, (4) control of production, (5) control of execution of production tasks, (6) control of receiving orders, and (7) planning of distribution. These Quality Management activities were effective, since interdepe...
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development of the instrument imaqe Food to measure effectiveness of Quality Management
International Journal of Quality & Reliability Management, 2005Co-Authors: M Van Der Spiegel, P A Luning, G W Ziggers, W M F JongenAbstract:Purpose – Manufacturers use several Quality assurance systems to assure Quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of Food Quality systems, called IMAQE‐Food.Design/methodology/approach – The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.Findings – In total, 28 relevant and comprehensible indicators were obtained that measure performance of Quality Management, production Quality and their influencing factors in the bakery sector.Originality/value – This paper will make a contribution to the body of knowledge in the field of Food Quality Management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or m...
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Food Quality Management a techno managerial approach
Food quality management: a techno-managerial approach., 2002Co-Authors: P A Luning, W J Marcelis, W M F JongenAbstract:The book focuses on consumer-driven Quality Management in Food production systems using a product-based approach. It integrates organizational and technological aspects of Food product Quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be situated in a chain-oriented approach. Topics covered include: consumer perception of product Quality organization and Quality Management the use of tools and methods in Quality design control, improvement and assurance from both a technological and Management perspective.
M Van Der Spiegel - One of the best experts on this subject based on the ideXlab platform.
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validation of the instrument imaqe Food to measure effectiveness of Food Quality Management
International Journal of Quality & Reliability Management, 2007Co-Authors: M Van Der Spiegel, P A Luning, W J De Boer, G W Ziggers, W M F JongenAbstract:Purpose – The purpose of this paper is to show that manufacturers use several Quality assurance systems to assure Quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of Food Quality systems.Design/methodology/approach – Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.Findings – The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of Quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.Practical implications – It is shown in the paper that IMAQE‐Food will support Food manufac...
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measuring effectiveness of Food Quality Management in the bakery sector
Total Quality Management & Business Excellence, 2006Co-Authors: M Van Der Spiegel, P A Luning, W J De Boer, G W Ziggers, W M F JongenAbstract:Abstract Inappropriate Management of Food production operations cause several Quality performance problems. Therefore, the actual contribution of Food Quality Management to Quality performance has to be revealed. This article investigates the effectiveness of Food Quality Management in the bakery sector. Relations between production Quality, Quality Management and contextual factors were studied from a generic and a specific point of view. On the generic level, performance of Quality Management was related to contextual factors, i.e. complexity of organisation, production process, and product assortment. Assessment on the specific level revealed that effective Quality Management activities in the bakery sector were (1) control of strategy, (2) allocation of supplying raw materials, (3) supply control, (4) control of production, (5) control of execution of production tasks, (6) control of receiving orders, and (7) planning of distribution. These Quality Management activities were effective, since interdepe...
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development of the instrument imaqe Food to measure effectiveness of Quality Management
International Journal of Quality & Reliability Management, 2005Co-Authors: M Van Der Spiegel, P A Luning, G W Ziggers, W M F JongenAbstract:Purpose – Manufacturers use several Quality assurance systems to assure Quality. However, their effectiveness cannot be assessed because an instrument does not exist. This article is based on a study that was set up to identify performance measurement indicators of an instrument that measures effectiveness of Food Quality systems, called IMAQE‐Food.Design/methodology/approach – The instrument has been developed by translating a conceptual model in quantifiable performance measurement indicators. Literature research, qualitative research, Delphi sessions, and quantitative research were used.Findings – In total, 28 relevant and comprehensible indicators were obtained that measure performance of Quality Management, production Quality and their influencing factors in the bakery sector.Originality/value – This paper will make a contribution to the body of knowledge in the field of Food Quality Management by developing an instrument to measure effectiveness instead of compliance with norms and requirements or m...
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How to improve Food Quality Management in the bakery sector
Njas-wageningen Journal of Life Sciences, 2005Co-Authors: M Van Der Spiegel, P A Luning, W J De Boer, G W Ziggers, Wim M.f. JongenAbstract:In the Food industry, Quality assurance (QA) systems are applied to ensure Food safety and Food Quality to prevent liability claims and to build and maintain trust of consumers. Bakeries apply QA systems such as Hygiene code, HACCP (Hazard Analysis Critical Control Points), ISO (International Organization for Standardization) and BRC (British Retail Consortium), but for them to be able to decide which system suits their specific situation (i.e., context) most and how this system should be implemented, they lack the necessary insight into the interdependence of contextual factors of bakeries and the Quality Management level at which these bakeries operate. This article reports on these aspects. The contextual factors that were studied include QA system, size of organization, degree of automation and type of product group. The level of Food Quality Management between groups of bakeries differing in these contextual factors was analysed. Differences between groups of bakeries were found in the level of the Quality Management activities, control of strategy, allocation of supplying raw materials, supply control, planning of production and control of execution of production tasks. Bakeries that applied BRC, bakeries with 150 employees or more, industrial bakeries, and confectionery and biscuit bakeries performed some of these activities at a higher Quality level than the other groups of bakeries. The study shows that by using the instrument IMAQE-Food, bakeries can select suitable Quality Management activities and QA systems for their specific situation to achieve effective Quality Management.
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measuring effectiveness of Food Quality Management
2004Co-Authors: M Van Der SpiegelAbstract:Keywords: effectiveness, Food Quality Management, instrument, Quality performance, contextual factors, agri-Food production, conceptual model, performance measurement indicators, identification, validation, assessment, Quality assurance systems, QA systems, HACCP, Hygiene code, ISO, BRC, GMP, bakery sector. In the last decade several incidents have occurred in the agri-Food sector, such as the affairs of dioxin and BSE, whereas also the incidence of Food-borne diseases and the production of higher risk products are increasing. In order to build and maintain trust of consumers in Food Quality and Food safety, Quality Management is of major importance in the Food sector. Food manufacturers use several Quality assurance systems, like HACCP, ISO and BRC, to assure Food Quality. However, their effectiveness cannot be assessed because an instrument did not yet exist for the Food industry. The aim of this thesis was to develop and validate an instrument that measures effectiveness of Food Quality Management. This instrument enables the selection of appropriate QA systems and supports a proper application. A reliable and valid instrument "IMAQE-Food" was obtained that measures effectiveness of Food Quality Management. The development was based on a structured procedure including a comprehensive literature research, development of a conceptual model, qualitative research, delphi sessions, quantitative research, and validation. IMAQE-Food is generic for the bakery sector and is expected to be applicable in other Food sectors as well after small modifications. IMAQE-Food was used to investigate the effectiveness of Food Quality Management in the bakery sector and to study the interdependency between the level of Food Quality Management and the context of bakeries. Moreover, IMAQE-Food can also be used for assessment of Quality performance and/or Food Quality Management, obtaining insight in the interdependency between contextual factors and production Quality, and analysing the appropriateness of QA systems in increasing the level of Quality Management to obtain a higher production Quality.The insights of this study support Food manufacturers in deciding which Quality Management activities are most suitable for their situation and how their objectives have to be achieved. Policy makers can use information about effectiveness to improve established QA systems and to develop effective implementation methods. This can result in a more effective Quality Management and an increased production Quality, which will lead to more confidence of consumers in Food production Quality and improving competitiveness of Food manufacturers. The developed methodology will also support other researchers to develop similar instruments. For application in other Food sectors, IMAQE-Food could be further tailored using the structured procedure as described in this thesis.
Martin Mulder - One of the best experts on this subject based on the ideXlab platform.
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a multidimensional approach to examine student interdisciplinary learning in science and engineering in higher education
European Journal of Engineering Education, 2017Co-Authors: E J H Spelt, Pieternelleke Arianne Luning, Martinus A J S Van Boekel, Martin MulderAbstract:ABSTRACTPreparing science and engineering students to work in interdisciplinary teams necessitates research on teaching and learning of interdisciplinary thinking. A multidimensional approach was taken to examine student interdisciplinary learning in a master course on Food Quality Management. The collected 615 student experiences were analysed for the cognitive, emotional, and social learning dimensions using the learning theory of Illeris. Of these 615 experiences, the analysis showed that students reported 214, 194, and 207 times on, respectively, the emotional, the cognitive, and the social dimension. Per learning dimension, key learning experiences featuring interdisciplinary learning were identified such as ‘frustrations in selecting and matching disciplinary knowledge to complex problems’ (emotional), ‘understanding how to apply theoretical models or concepts to real-world situations’ (cognitive), and ‘socially engaging with peers to recognise similarities in perceptions and experiences’ (social). ...
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constructively aligned teaching and learning in higher education in engineering what do students perceive as contributing to the learning of interdisciplinary thinking
European Journal of Engineering Education, 2015Co-Authors: E J H Spelt, P A Luning, M A J S Van Boekel, Martin MulderAbstract:Increased attention to the need for constructively aligned teaching and learning in interdisciplinary higher education in engineering is observed. By contrast, little research has been conducted on the implementation of the outcome-based pedagogical approach to interdisciplinary higher education in engineering. Therefore, the present design-based research was undertaken to develop, implement, and evaluate a constructively aligned learning environment in the interdisciplinary field of Food Quality Management. The practical aims were to reduce the perception held by the students of choppiness and to prevent them floundering in the disciplines; the theoretical aim was to accumulate theory on learning environment aspects that would help students to learn interdisciplinary thinking. The design-focused evaluation among 26 students showed that the practical aims were met, and concerning the theoretical aim, eight learning environment aspects were identified such as learning within an interdisciplinary framework....