Background: The manufacturing industry is diverting away from the one-size-fits-all mass manufacture towards more customized processes. With increasingly individualized consumer preferences and an intense competitive environment, food manufacturers are required to meet specific consumer demands with similar efficiency to those produced massively. Such market requirements are feasible with the technological advancements envisioned by Industry 4.0. The consequences of such are increased flexibility and mass customization in manufacturing which forces the food manufacturer towards its realization. The integration process, however, involves a comprehensive transformation that affects every aspect of the organization. This consequently imposes significant challenges upon the food manufacturing company. Purpose: The study aims to investigate the transformation process ensued by the food manufacturer for Industry 4.0. Consequently, a conceptual framework is developed detailing the application of Industry 4.0 in the food manufacturing industry. Method: An inductive qualitative approach, in combination with a multiple-case study, is pursued to address the formulated questions of research. Based on such, semi-structured interviews were conducted with individuals representing three multinational food manufacturers. Further, a thematic analytical technique was adopted as means to identify similarities and patterns within the obtained data. The collected data was analyzed using thematic analysis through which the researchers came up with the conceptual framework. Conclusion: The results of the research reveal internal and external factors such as labor policies and IT infrastructure to influence the transformation process for Industry 4.0. In due to this, the implementation of the phenomenon occurs phase-wise, globally coordinated and regionally concentrated. This enables the organization to overcome the obstacles faced and, subsequently, ensure the successful deployment of Industry 4.0.

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No. of bitstreams: 2 Dissertação - Camilla Alves Pereira Rodrigues - 2014.pdf: 1407372 bytes, checksum: 193d389c48e394c7feb5146ac5273031 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-08-28 / This work aimed to evaluate the profile of microbiological contamination in infant formula milk powder and reconstituted, water and utensils used in food preparation for infants less than one year in lactaries five hospitals with pediatric care in the city of Goiânia, Goiás state, Brazil. Also conducted a follow-up of professionals involved in the preparation and distribution of infant formula, through verification of good handling practices on lactaries room, as well as evaluation of the hygienic conditions of the hands and nasal pits. 640 samples were obtained considering the two stages of the study, so before and after training in best practices for handlers involved. These samples for microbiological determinations coliforms at 35 °C and 45 °C, coagulase positive staphylococci, Bacillus cereus, Salmonella, Pseudomonas aeruginosa and mesophilic aerobic microorganisms, Escherichia coli and Staphylococcus aureus were performed. Presence of P. aeruginosa was observed in a sample of water and another of aerobic mesophilic. All samples of infant formula milk powder proved adequate to consume according to current legal resolution, but a sample of them, reconstituted, presented coliform count at 35 °C above the limit allowed by law. There was an improvement in the microbiological profile of respondents between the two stages of the research vessels, being statistically significant at 35 °C for coliforms and P. aeruginosa. Escherichia coli and Staphylococcus aureus in nasal cavity and hands of food handlers were found. None of lactaries surveyed during the study demonstrated satisfactory level of compliance against the current health legislation after application of the checklist in good handling practices. Even after training several nonconformities relating the adjustments set was identified. With this study it was concluded that the infant formula infants were offered to secure the microbiological point of view. Good manufacturing practices and training tools can be permanent improvement in sanitary hygienic control in the food production process. We need better public policies to develop, oversee and implement effective legislation to health services, as well as ensure the sanitary quality of food to the population. / Este trabalho teve o objetivo de avaliar o perfil de contaminação microbiológica em fórmulas lácteas infantis em pó e reconstituída, água e utensílios usados na preparação de alimentos para lactentes menores que um ano, em lactários de cinco hospitais com atendimento pediátrico na cidade de Goiânia, Goiás. Também se realizou um acompanhamento dos profissionais envolvidos no preparo e distribuição das fórmulas lácteas, através de verificação das boas práticas de manipulação no lactário, bem como, avaliação das condições higiênicas de mãos e fossas nasais Foram obtidas 640 amostras considerando as duas etapas do estudo, ou seja, antes e após a capacitação em boas práticas para os manipuladores envolvidos. Nestas amostras foram realizadas determinações microbiológicas para coliformes a 35 ºC e 45 ºC, estafilococos coagulase positiva, Bacillus cereus, Salmonella, Pseudomonas aeruginosa, e microrganismos aeróbios mesófilos, Escherichia coli e Staphylococcus aureus. Foi observada presença de P. aeruginosa em uma amostra de água e em outra de aeróbios mesófilos. Todas as amostras de fórmulas lácteas infantis em pó se mostraram adequadas para o consumo de acordo com a Resolução legal vigente, porém uma amostra delas, reconstituída, apresentou contagem de coliformes a 35ºC acima do limite permitido pela legislação. Houve uma melhora no perfil microbiológico dos utensílios pesquisados entre as duas etapas da pesquisa, sendo estatisticamente significativos para coliformes a 35ºC e P. aeruginosa. Foi encontrado Escherichia coli e Staphylococcus aureus em mãos e fossa nasal dos manipuladores. Nenhum dos lactários pesquisados durante o estudo demonstrou nível satisfatório de conformidade frente à legislação sanitária vigente após aplicação da lista de verificação em boas práticas de manipulação. Mesmo após a capacitação foi identificado várias não conformidades referentes as adequações estabelecidas. Com este estudo foi possível concluir que as fórmulas lácteas oferecidas aos lactentes eram seguras do ponto de vista microbiológico. As boas práticas de fabricação e a capacitação podem ser instrumentos permanentes de melhoria no controle higienicossanitário no processo de produção de alimentos. É necessário melhores políticas públicas para elaborar, fiscalizar e implementer legislação eficiente aos serviços de saúde, bem como, garantir a qualidade sanitária de alimentos à população.

Industry 4.0 is the current trend of automation and increasing digitalization of wide range of processes. This trend brings about a revolution in manufacturing technologies, but also has its challenges that influence the labor market. The thesis introduces the fourth industrial revolution (Industry 4.0) and provides the most important information for its understanding. It also allows to understand the specific characteristics of business models in the digital society and it clarifies the theory of maturity models. These serve as a basis for assessing the company's level of maturity in relation to Industry 4.0. The next section contains a proposal for improvement of the business model in food manufacturing company. For this purpose, the production process and related processes are analysed and the current situation is evaluated according to the Industry 4.0 requirements. Based on this evaluation, the problematic areas are selected and their specific improvements are proposed. In addition, the work includes a proposal of specific steps that a company must take to be prepared and take advantage of the era of Industry 4.0.

As environmental and social challenges have increasingly become more pressing in recent years, the concept of Circular Economy (CE) has gained a lot of traction with scholars. However its adoption in the practical world is not far along and companies therefore struggle with understanding and implementing CE. There seem however to exist plenty of barriers for companies to implement circularity into their operations and/or products and services. Industry 4.0, the latest digital revolution, seems to have an inherent connection to CE in that the technologies connected to Industry 4.0 seem to have the potential of solving some of the mentioned barriers. The purpose of this thesis is therefore to analyse barriers and Industry 4.0 solutions for incumbent manufacturers of food processing machinery and food manufacturers, in the European food manufacturing industry, to implement circularity into their products and operations. An additional purpose is to illuminate the industry practitioners’ understanding of CE. This study is a case study conducted in collaboration with a manufacturer of food processing equipment and is of a qualitative nature. To enhance the reliability of the study, a customer company of the case study company and a sustainability consultant are interviewed as well. The study includes semi-structured interviews and a literature review. The study shows that there are numerous barriers to implement CE in the food manufacturing industry and Industry 4.0 technologies can be used to solve some of them, but not all. For example, IoT, AI and XR were shown to contribute to more circularity within the industry. In addition, knowledge and understanding of CE in the industry is identified as a major part of implementing CE which currently varies a lot between different practitioners in the industry. / I takt med att miljömässiga och sociala utmaningar har blivit allt mer pressande de senaste åren har konceptet cirkulär ekonomi (CE) fått stor genomslag bland forskare. Dock, anpassningar till detta i den praktiska världen har inte kommit särskilt långt och företag kämpar därför med att förstå och implementera cirkulär ekonomi. Det verkar emellertid finnas många hinder för företag att implementera cirkularitet i sin verksamhet och/eller produkter och tjänster. Industri 4.0, den senaste digitala revolutionen, verkar ha en inneboende koppling till cirkulär ekonomi genom att de teknologier som är kopplade till Industri 4.0 verkar ha potential att lösa några av de nämnda barriärerna. Syftet med detta examensarbete är därför att analysera barriärer och Industry 4.0-lösningar för etablerade tillverkare av livsmedelsmaskiner och livsmedelstillverkare inom den europeiska tillverkningsindustrin för livsmedels för att implementera cirkularitet i sina produkter och verksamheter. Ett ytterligare syfte är att belysa branschutövarnas förståelse av CE. Denna studie är en fallstudie genomförd i samarbete med en tillverkare av livsmedelsutrustning och är av kvalitativ karaktär. För att öka tillförlitligheten i studien intervjuas även ett kundföretag till fallstudieföretaget och en hållbarhetskonsult. I studien ingår semistrukturerade intervjuer och en litteraturgenomgång. Studiens resultat visar att det finns många hinder för att implementera CE i tillverkningsindustrin för livsmedel och att Industry 4.0-teknologier kan användas för att lösa några av dem, men inte alla. Till exempel visade sig IoT, AI och XR bidra till mer cirkularitet inom den studerade industrin. Vidare visade resultaten att kunskap och förståelse för CE identifieras som en stor del av implementering av CE som idag varierar mycket mellan olika utövare i branschen.

Text in English / Supply chains incorporate “green” principles in their processes to promote environmental sustainability. Through an online survey, this study investigated green supply chain management (GSCM) implementation and employee awareness of GSCM initiatives in five starch and glucose processing companies in Gauteng. Eighty employees working in management and supervisory positions participated in the study by completing an online questionnaire. The research findings indicated that employees are aware of environmental goals and targets, environmental policies, legislation and standards, and green designing initiatives implemented. Employees perceive that collaboration with suppliers and contractors on environmental issues is in place, however, government partnerships are perceived as being insufficient. Benefits of green marketing campaigns and GSCM initiatives have not been identified. The study noted resistance to change, lack of adoption of technology advancement, insufficient communication and training, and cost implications as barriers hindering GSCM success. It is, therefore, recommended that appropriate support and communication regarding GSCM initiatives are strengthened. / College of Agriculture and Environmental Sciences / M. Sc. (Environmental Management)