Tesis por compendio / The Lack of Homogeneity in the Product (LHP) appears in productive processes with raw materials, which directly stem from nature and/or production processes with operations that confer heterogeneity to the characteristics of the outputs obtained, even when the inputs used are homogeneous. LHP appears in different sectors such as ceramic tile, horticulture, marble, snacks, among others. LHP becomes a managerial problem when customers require to be served with homogeneous product. Supply chains responsible to provide homogeneous product face the need to include classification activities in their productive processes to obtain sub-lots of homogeneous product. Due to the inherent LHP uncertainty, these homogeneous sub-lots will not be known until the product have been produced and classified. An improper management of the LHP can have a very negative impact on the customers' satisfaction due to inconsistencies in the answer to their requirements and also on the Supply Chain's efficiency. The Order Promising Process (OPP) appears as a key element for properly managing the LHP in order to ensure the matching of uncertain homogeneous supply with customer order proposals. The OPP refers to the set of business activities that are triggered to provide a response to the orders from customers. These activities are related to the acceptance/rejection decision, and to set delivery dates. For supply chains affected by the LHP, the OPP must consider the homogeneity as another requirement in the answer to the orders. Besides, due to the LHP inherent uncertainty, discrepancies between the real and planned homogeneous quantities might provoke that previously committed orders cannot be served. The Shortage Planning (SP) process intends to find alternatives in order to minimise the negative impact on customers and the supply chain. Considering LHP in the OPP brings a set of new challenging features to be addressed. The conventional approach of assuming homogeneity in the product for the master production schedule (MPS) and the quantities Available-To-Promise (ATP) derived from it is no longer adequate. Instead, both the MPS and ATP should be handled in terms of homogeneous sub-lots. Since the exact quantity of homogeneous product from the planned lots in the MPS is not exactly known until the classification activities have been performed, the ATP also inherits this uncertainty, bringing a new level of complexity. Non-homogeneous product cannot be accumulated in order to fulfil future incoming orders. Even more, if the product handled is perishable, the homogeneity management becomes considerably more complex. This is because the state of the product is dynamic with time and related variables to it, like quality, price, etc., could change with time. This situation could bring unexpected wasting costs apart from the shortages already mentioned. The perishability factor is itself another source of uncertainty associated to the LHP. This dissertation proposes a conceptual framework and different mathematical programming models and tools, in both deterministic and uncertainty environments, in order to support the OPP and SP under LHP's effect. The aim is to provide a reliable commitment with customer orders looking for a high service level not just in the due date and quantity but also in the homogeneity requirements. The modelling of the characteristics inherent to LHP under deterministic context constitutes itself one of the main contribution of this dissertation. Another novelty consists in the inclusion of uncertainty in the definition of homogeneous sub-lots, their quantities and their dynamic state and value. The uncertainty modelling approach proposed is mainly based on the application of fuzzy set theory and possibility theory. The proposed mathematical models and tools have been validated in real cases of SC, specifically in the ceramic tile sector for non perishables, and in the fruit sector for perishables. The results show a ... / La Falta de Homogeneidad en el Producto (LHP, por sus siglas del inglés ``Lack of Homogeneity in the Product'') aparece en procesos productivos con materias primas que derivan directamente de la naturaleza y/o procesos de producción con operaciones que confieren heterogeneidad a las características de los productos obtenidos, incluso cuando los insumos utilizados son homogéneos. La LHP aparece en diferentes sectores como la cerámica, horticultura, mármol, snacks, entre otros. Se convierte en un problema gerencial cuando los clientes requieren homogeneidad en el producto y las cadenas de suministro enfrentan la necesidad de incluir actividades de clasificación en sus procesos productivos para obtener sub-lotes de producto homogéneo. Debido a la incertidumbre inherente a la LHP, los sub-lotes homogéneos y su cantidad no serán conocidos hasta que el producto haya sido producido y clasificado. Una gestión inadecuada de la LHP puede tener un impacto muy negativo en la satisfacción de los clientes debido a inconsistencias en la respuesta a sus requerimientos y también en la eficacia de la Cadena de Suministro. El Proceso de Comprometer de Pedido (OPP, por sus siglas del inglés ``Order Promising Process'') aparece como un elemento clave para gestionar adecuadamente la LHP, con el fin de asegurar la coincidencia entre el suministro incierto de producto homogéneo y las propuestas de pedido del cliente. El OPP se refiere al conjunto de actividades empresariales realizadas para proporcionar una respuesta a las órdenes de los clientes. Estas actividades están relacionadas con las decisiones de aceptación/rechazo, y establecimiento de fechas de entrega para las órdenes del cliente. En las cadenas de suministro afectadas por la LHP, el OPP debe considerar la homogeneidad como otro requisito adicional en la respuesta a los pedidos. Además, debido a la incertidumbre intrínseca de la LHP, las discrepancias entre las cantidades homogéneas reales y planificadas podrían provocar que las órdenes comprometidas anteriormente no puedan ser completadas debido a la escasez de producto. El proceso de planificación de la escasez (SP, por sus siglas del inglés "Shortage Planning") se encarga de encontrar alternativas para minimizar este impacto negativo en los clientes y la cadena de suministro. Considerar la LHP dentro del OPP implica un conjunto nuevo de características desafiantes que deben ser abordadas. El enfoque convencional de asumir la homogeneidad en el producto para el programa maestro de producción (MPS, por sus siglas del inglés "Master Production Schedule") y las cantidades disponibles a comprometer (ATP, por sus siglas del inglés "Available-To-Promise") derivadas de él, no es adecuado. En cambio, tanto el MPS como el ATP deben manejarse en términos de sub-lotes homogéneos. Dado que la cantidad exacta de producto homogéneo de los lotes previstos en el MPS no se sabe exactamente hasta que se han realizado las actividades de clasificación, el ATP también hereda esta incertidumbre, trayendo un nuevo nivel de complejidad. El producto no homogéneo no se puede acumular para satisfacer futuras órdenes entrantes. Más aún, si el producto manipulado es perecedero, el manejo de la homogeneidad se vuelve mucho más complejo. Esto se debe a que el estado del producto es dinámico en el tiempo, y variables relacionadas como calidad, precio, etc., podrían también cambiar con el tiempo. Esta situación puede provocar costos inesperados de desperdicio aparte de la escasez ya mencionada. El factor de perecedero es en sí mismo otra fuente de incertidumbre asociada a la LHP. Esta disertación propone un marco conceptual y diferentes modelos y herramientas de programación matemática, tanto en entornos deterministas como de incertidumbre, para apoyar al OPP y SP considerando el efecto de LHP. El objetivo es proporcionar un compromiso fiable con los pedidos de los clientes en busca de un alto nivel de servicio no s / La Falta d'Homogeneïtat en el Producte (LHP, per les seues sigles de l'anglés ''Lack of Homogeneity in the Product'') apareix en processos productius amb matèries primes que deriven directament de la natura i/o processos de producció amb operacions que conferixen heterogeneïtat a les característiques dels productes obtinguts, fins i tot quan les entrades utilitzades són homogènies . La LHP apareix en diferents sectors com la ceràmica, horticultura, marbre, snacks, entre altres. Es convertix en un problema gerencial quan els clients requereixen homogeneïtat en el producte i les cadenes de subministrament enfronten la necessitat d'incloure activitats de classificació en els seus processos productius per a obtindre sublots de producte homogeni. A causa de la incertesa inherent a la LHP, els sublots homogenis i la seua quantitat no seran coneguts fins que el producte haja sigut produït i classificat. Una gestió inadequada de la LHP pot tindre un impacte molt negatiu en la satisfacció dels clients degut a inconsistències en la resposta als seus requeriments i també en l'eficàcia de la Cadena de Subministrament. El Procés de Comprometre Comandes (OPP, per les seues sigles de l'anglés ''Order Promising Process'') apareix com un element clau per a gestionar adequadament la LHP, a fi d'assegurar la coincidència entre el subministrament incert de producte homogeni i les propostes de comanda del client. L'OPP es refereix al conjunt d'activitats empresarials realitzades per a proporcionar una resposta a les ordres dels clients. Aquestes activitats estan relacionades amb les decisions d'acceptació/rebuig, i establiment de dates de lliurament per a les ordres del client. En les cadenes de subministrament afectades per la LHP, l'OPP ha de considerar l'homogeneïtat com un altre requisit addicional en la resposta a les comandes. A més, a causa de la incertesa intrínseca de la LHP, les discrepàncies entre les quantitats homogènies reals i planificades podrien provocar que les ordres compromeses anteriorment no puguen ser completades a causa de l'escassetat de producte. El procés de planificació de l'escassetat (SP, per les seues sigles de l'anglés "Shortage Planning") s'encarrega de trobar alternatives per a minimitzar aquest impacte negatiu en els clients i en la cadena de subministrament. Considerar la LHP dins de l'OPP implica un conjunt nou de característiques desafiants que han de ser abordades. L'enfocament convencional d'assumir l'homogeneïtat en el producte per al programa mestre de producció (MPS, per les seues sigles de l'anglés "Master Production Schedule") i les quantitats disponibles a comprometre (ATP, per les seues sigles de l'anglés "Available-To-Promise") derivades d'ell, no és adequat. En canvi, tant el MPS com l'ATP han de manejar-se en termes de sublots homogenis. Atés que la quantitat exacta de producte homogeni dels lots previstos en el MPS no se sap exactament fins que s'han realitzat les activitats de classificació, l'ATP també hereta aquesta incertesa, portant un nou nivell de complexitat. El producte no homogeni no es pot acumular per a satisfer futures ordees entrants. Més encara, si el producte manipulat és perible, el maneig de l'homogeneïtat es torna molt més complex. Açò es deu al fet que l'estat del producte és dinàmic en el temps, i variables relacionades com qualitat, preu, etc., podrien també canviar amb el temps. Aquesta situació pot provocar costos inesperats de rebuig a banda de l'escassetat ja esmentada. El factor de perible és en si mateix un altra font d'incertesa associada a la LHP. Aquesta dissertació proposa un marc conceptual i diferents models i eines de programació matemàtica, tant en entorns deterministes com d'incertesa, per a recolzar a l'OPP i SP considerant l'efecte de LHP. L'objectiu és proporcionar un compromís fiable amb les comandes dels clients a la recerca d'un alt nivell de servei no sols en la data i la quantitat esperades, s / Grillo Espinoza, H. (2017). Advanced methods and models in uncertainty for the order promising process in supply chain characterized by the lack of homogeneity in product [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/91110 / Compendio

Cowpea (Vigna unguiculata) and moringa (Moringa oleifera) are nutritious and medicinal vegetables, but could also harbor harmful microbial contaminants. The main aim of the project was to determine the effect of each processing techniques on the microbiology, proximate nutrients and shelf life of these vegetables to produce nutritious, tasty, safe and long lasting vegetable products. The processing techniques used were: washing, blanching, and drying. Leaf samples were collected at each stage of processing and were analysed for total viable count, coliform count, yeast and mould count and nutritional content. Microbial plate analysis showed the presence, particularly on cowpea leaves, of yeasts and bacteria such as Pseudomonas, Klebsiella, Staphylococci, Streptococci, and enterobacter including enteropathogens such as Salmonella spp., Shigella dysenteriae and E coli. The presence of E.coli on the leaves was also confirmed using polymerase chain reaction-amplified ribosomal DNA analysis. The most effective processing technique which reduced microbial load to below SABS standards while retaining nutritional quality was the washing of the leaves twice with tap water followed by steam tunnel blanching at 94oC for 12 minutes. Oven drying the leaves at 60oC gave satisfactory and extended shelf life results. Proximate analysis comparison of the two leaf types showed that on average moringa leaves contained more ash (2.37 vs 1.1 g), protein (6,9 vs 3,6 g), fat (0,41 vs 0.2 g) and energy (305,1 vs 70KJ) but less dietary fibre (0,9 vs 7,5 g) than cowpea leaves. No significant differences were noted in these values following washing and steam blanching. These results indicate that washing of these leaves is effective as to reducing microbial load and maintaining proximate values in the short term (up to 4 days) but that oven drying is effective for longer-term storage. / Life and Consumer Sciences / M. Sc. (Life Sciences)

Heat stress (HS) induced changes in energy metabolism, proteolysis, lipogenesis, and oxidative balance have meat quality ramifications for livestock. However, several knowledge gaps exist in understanding heat stressed finishing pig physiology and pork quality characteristics and how dietary zinc may ameliorate undesirable outcomes. Research was completed to determine zinc supplementation effects on carcass composition, meat quality, and oxidative stability of fresh and processed pork from pigs subjected to a chronic, cyclic heat stress using a 2×2×2 factorial arrangement of treatments with main effects of environment (HS vs. thermoneutral; TN), added zinc level (50 vs. 130 mg kg^-1 available zinc), and zinc source (inorganic vs. organic). Commercial crossbred mixed-sex pigs (initially 72.0 kg) were group-housed under either TN (18.9-16.7°C) or cycling HS conditions with chronic diurnal heat (30-29°C/26-27°C for 12h:12h) on days 24-71 with acute heat waves (32-33°C/29-30°C for 12h:12h) on days 21-24, 42-45, and 63-65. One representative pig (<i>n</i>=80) per pen was slaughtered on day 64. The HS pigs were lighter bodyweight (<i>P</i>=0.039), yielded lighter carcasses (<i>P</i>=0.011), less last rib backfat (<i>P</i>=0.032), tended to have smaller loin eye area (<i>P</i>=0.062) but similar percent lean in belly center slices (<i>P</i>>0.10). Compared to TN, HS carcasses had higher 24-h pH (<i>P</i>=0.001) and decreased drip loss (<i>P</i>=0.034). Shifts in individual fatty acid profile of sausage product derived from HS carcasses were observed but were of insufficient magnitude to affect iodine value. Initially, sausage from HS carcasses tended (day 0, <i>P</i>=0.071) to have less thiobarbituric acid reactive substances than TN but over a 10-day simulated retail display, no treatment induced lipid oxidation differences (<i>P</i>>0.05) were observed in either sausage or displayed loin chops. Consistent treatment differences in CIE L*a*b* of products throughout the 10-day display were not observed. The relationships between physiological changes in pigs receiving supplemental zinc and their body and ambient temperatures were also investigated. A representative gilt (<i>n</i>=96) was selected for thermal monitoring from each pen of the 2×2×2 treatments plus 4 additional treatments representing 2 intermediate levels of Zn in both environments. Core body temperatures (T_core) during the day 42-45 acute heat wave were continuously recorded via indwelling vaginal thermometers and infrared thermal imaging was used to measure skin temperatures at 12-hour intervals. From a 64-gilt subset of the 2×2×2 treatments, jejunum and ileum samples were collected on day 64 for analysis of villus height, crypt depth, and jejunal gene expression of heat shock proteins (27, 70, 90), occludin, and mucin (MUC2). The HS model induced thermoregulatory changes and increases in T_core (<i>P</i><0.05). Day 42-45 ambient temperature was negatively correlated with expression of HSP-27 (r=-0.42, <i>P</i>=0.047), HSP-90 (r=-0.49, <i>P</i>=0.014), and occludin (r=-0.69, <i>P</i><0.001) in HS pigs. For the organic Zn supplemented pigs, ambient temperature was positively correlated with expression of HSP-27 (r=0.42, <i>P</i>=0.034) and MUC2 (r=0.45, <i>P</i>=0.017) and negatively correlated with villus height in jejunum (r=-0.42, <i>P</i>=0.027) and ileum (r=-0.38, <i>P</i>=0.048). Thermal Circulation Index (measure of heat dissipation) of HS pigs was negatively correlated with their ileum villus height (r=-0.51, <i>P</i>=0.015) and positively correlated with HSP-70 expression (r=0.46, <i>P</i>=0.041). The T_core lacked correlation with most variables. This research demonstrates cyclic HS affects carcass composition and quality but does not appear to reduce display shelf-life of pork as indicated by lack of differences in lipid oxidation and color stability. In this HS model, zinc level or source imparted negligible benefits and thermal correlations with gut integrity characteristics existed for organic zinc supplemented and HS pigs. The degree of heat dissipation by heat stressed pigs appeared to be associated with classic HS damage and intestinal responses which may be useful indicators of HS in the grow-finish pig. Another agricultural challenge is maintaining higher education programming which establishes a successful career trajectory for agricultural students amid generational shifts in attitudes and background experiences. Undergraduates studying Animal Science and/or Agricultural Economics were surveyed to understand their perception of how collegiate curricular, co-curricular, and extracurricular experiences (coursework, club participation, relevant work experience, international experience, advising/mentoring, college life, and professional networking) contribute to their anticipated career success. A best-worst scaling experiment was used to force respondents (<i>n</i>=487) to make unbiased tradeoffs between the collegiate experience attributes. Responses were then related back to additional demographical and experience/perception characteristics of respondents. Students indicated relevant work experience was overwhelmingly the most critical of the 7 factors (57% preference share), followed by professional networking (19%), and coursework (14%). Students solely in a pre-veterinary Animal Science curriculum represented a distinct category of students regarding their beliefs and experiences. Further research is needed to investigate possible disconnects between student perceptions and reality in higher education and agricultural careers.

Cowpea (Vigna unguiculata) and moringa (Moringa oleifera) are nutritious and medicinal vegetables, but could also harbor harmful microbial contaminants. The main aim of the project was to determine the effect of each processing techniques on the microbiology, proximate nutrients and shelf life of these vegetables to produce nutritious, tasty, safe and long lasting vegetable products. The processing techniques used were: washing, blanching, and drying. Leaf samples were collected at each stage of processing and were analysed for total viable count, coliform count, yeast and mould count and nutritional content. Microbial plate analysis showed the presence, particularly on cowpea leaves, of yeasts and bacteria such as Pseudomonas, Klebsiella, Staphylococci, Streptococci, and enterobacter including enteropathogens such as Salmonella spp., Shigella dysenteriae and E coli. The presence of E.coli on the leaves was also confirmed using polymerase chain reaction-amplified ribosomal DNA analysis. The most effective processing technique which reduced microbial load to below SABS standards while retaining nutritional quality was the washing of the leaves twice with tap water followed by steam tunnel blanching at 94oC for 12 minutes. Oven drying the leaves at 60oC gave satisfactory and extended shelf life results. Proximate analysis comparison of the two leaf types showed that on average moringa leaves contained more ash (2.37 vs 1.1 g), protein (6,9 vs 3,6 g), fat (0,41 vs 0.2 g) and energy (305,1 vs 70KJ) but less dietary fibre (0,9 vs 7,5 g) than cowpea leaves. No significant differences were noted in these values following washing and steam blanching. These results indicate that washing of these leaves is effective as to reducing microbial load and maintaining proximate values in the short term (up to 4 days) but that oven drying is effective for longer-term storage. / Life and Consumer Sciences / M. Sc. (Life Sciences)

Tesis por compendio / [ES] Algunos productos se caracterizan por su falta de homogeneidad, lo que significa que productos con diferentes características pueden ser obtenidos de un mismo proceso de producción debido a factores incontrolables como la naturaleza de las materias primas o las condiciones ambientales durante la producción. Hay cuatro aspectos que caracterizan la falta de homogeneidad en el producto: los subtipos homogéneos que se obtienen de un mismo lote de producción, la cantidad de productos que componen cada subtipo, el valor de cada uno de los subtipos, y el estado de los productos. La falta de homogeneidad en el producto dificulta la gestión de los procesos de las empresas y cadenas de suministro en el momento en el que los clientes requieren homogeneidad entre las unidades de producto que adquieren. Un ejemplo de esto se produce en el sector de la cerámica, en el que los clientes requieren que todas las unidades que van a ser ensambladas juntas tengan el mismo color, espesor y calidad por razones estéticas y de seguridad. Otro ejemplo es el extraído del sector agroalimentario, en el que el mercado final requiere productos que cumplan con un tamaño mínimo, un color particular, o sabor en el caso de las frutas. Además, el sector agroalimentario tiene la complejidad añadida producida por el deterioro de los productos a lo largo del tiempo, y la necesidad de los mercados de ofrecer a los clientes productos con una mínima duración tras su venta. En esta Tesis, se define como productos heterogéneos a aquellos productos que se pueden clasificar en subtipos homogéneos con una cantidad variable, mientras que los productos perecederos son aquellos que, además de ser heterogéneos, tienen falta de homogeneidad en su estado. De acuerdo con estos conceptos, el sector cerámico comercializa productos heterogéneos mientras que el sector agroalimentario comercializa productos perecederos. Esta Tesis propone marcos conceptuales y modelos de Investigación Operativa que soporten la gestión de cadenas de suministro con productos heterogéneos y perecederos en la toma de decisiones centralizada y distribuidas relacionadas con los niveles de decisión estratégica, táctica y operativa. El objetivo es mejorar la competitividad, sostenibilidad y flexibilidad de la cadena de suministro para adaptarse a los requerimientos del mercado bajo condiciones de incertidumbre. Para esto, se han propuesto modelos de Investigación Operativa deterministas e inciertos, cuyos resultados se comparan concluyendo que los resultados obtenidos con los modelos inciertos se adaptan mejor al comportamiento real de las cadenas de suministros.Los modelos de Investigación Operativa propuestos han contribuido a tres áreas de investigación: problemas operativos en el sector cerámico, problemas estratégicos en el sector agroalimentario y problemas de planificación en el sector agroalimentario. Las principales novedades en los problemas operativos en el sector cerámico son el modelado de las características de las baldosas cerámicas, la consideración de los requerimientos de homogeneidad entre unidades de diferentes líneas de pedido, y la posibilidad de realizar entregas parciales y entregas con retraso. Esta Tesis contribuye a los problemas estratégicos en el sector agroalimentario al diseñar una cadena de suministro completa de productos agroalimentarios frescos considerando el aspecto perecedero de los productos e integrando decisiones tácticas, y determinando el impacto real que tiene considerar el aspecto perecedero de los productos durante el diseño de la cadena de suministro ... / [CA] Alguns productes es caracteritzen per la seua falta d'homogeneïtat, el que significa que productes amb diferents característiques poden ser obtinguts d'un mateix procés de producció degut a factors incontrolables com la naturalesa de les matèries primeres o les condicions ambientals durant la producció. Hi ha quatre aspectes que caracteritzen la falta d'homogeneïtat en el producte: els subtipus homogenis que s'obtenen d'un mateix lot de producció, la quantitat de productes que componen cada subtipus, el valor de cada un dels subtipus, i l'estat dels productes. La falta d'homogeneïtat en el producte dificulta la gestió dels processos de les empreses i cadenes de subministrament en el moment en què els clients requerixen homogeneïtat entre les unitats de producte que adquirixen. Un exemple d'açò es produïx en el sector de la ceràmica, en el que els clients requerixen que totes les unitats que seran acoblades juntes tinguen el mateix color, grossària i qualitat per raons estètiques i de seguretat. Un altre exemple és l'extret del sector agroalimentari, en el que el mercat final requerix productes que complisquen amb una grandària mínima, un color particular, o sabor en el cas de les fruites. A més, el sector agroalimentari té la complexitat afegida produïda pel deteriorament dels productes al llarg del temps, i la necessitat dels mercats d'oferir als clients productes amb una mínima duració després de la seua venda. En aquesta Tesi, es definix com a productes heterogenis a aquells productes que es poden classificar en subtipus homogenis amb una quantitat variable, mentres que els productes peribles són aquells que, a més de ser heterogenis, tenen falta d'homogeneïtat en el seu estat. D'acord amb aquests conceptes, el sector ceràmic comercialitza productes heterogenis mentres que el sector agroalimentari comercialitza productes peribles. Aquesta Tesi proposa marcs conceptuals i models d'Investigació Operativa que suporten la gestió de cadenes de subministrament amb productes heterogenis i peribles en la presa de decisions centralitzada i distribuïdes relacionades amb els nivells de decisió estratègica, tàctica i operativa. L'objectiu és millorar la competitivitat, sostenibilitat i flexibilitat de la cadena de subministrament per adaptar-se als requeriments del mercat sota condicions d'incertesa. Per a açò, s'han proposat models d'Investigació Operativa deterministes i incerts, els resultats es comparen concloent que els resultats obtinguts amb els models incerts s'adapten millor al comportament real de les cadenes de subministraments. Els models d'Investigació Operativa proposats han contribuït a tres àrees d'investigació: problemes operatius en el sector ceràmic, problemes estratègics en el sector agroalimentari i problemes de planificació en el sector agroalimentari. Les principals novetats en els problemes operatius en el sector ceràmic són el modelatge de les característiques de les rajoles ceràmiques, la consideració dels requeriments d'homogeneïtat entre unitats de diferents línies de comanda, i la possibilitat de realitzar lliuraments parcials i lliuraments amb retard. Aquesta Tesi contribueix als problemes estratègics en el sector agroalimentari al dissenyar una cadena de subministrament completa de productes agroalimentaris frescos considerant l'aspecte perible dels productes, integrant decisions tàctiques, i determinant l'impacte real que té considerar l'aspecte perible dels productes durant el disseny de la cadena de subministrament ... / [EN] Some products are characterised by their lack of homogeneity, what means that products with different characteristics can be obtained from the same production process due to uncontrollable factors such as the nature of raw materials or the environmental conditions during production. There are four aspects that characterize the lack of homogeneity in the product: the homogeneous subtypes to be obtained from a production lot, the quantity of products that belong to each subtype, the value related to each of the subtypes and the state of the products. The lack of homogeneity in the product hinders the management of the supply chain or company's processes at the time customers require the homogeneity among the acquired units of product. An example of this is produced in the ceramic tile sector, in which customers need all acquired ceramic tiles that are going to be jointly assembled to have the same colour, thickness and quality for aesthetic and safety reasons. Another example is the extracted from the agri-food sector, in which final markets require products that meet some characteristics such as a minimum size, a particular colour or flavour in the case of fruits. In addition, the agri-food sector has the added complexity produced by the deterioration of products over time, and the need of markets to offer to end consumers products with a minimum durability after sale. In this Thesis, heterogeneous products are defined as products for which different subtypes can be obtained in a variable quantity while perishable products are those that, apart from being heterogeneous, have a lack of homogeneity in their state. According to these concepts, ceramic sectors would commercialize heterogeneous products while the agri-food sector would do so with perishable products. This Thesis proposes conceptual frameworks and Operations Research models to support the management of supply chains with heterogeneous and perishable products in centralized and distributed decision-making processes related to strategic, tactical and operative decisional levels. The objective is to improve the supply chain competitiveness, sustainability and flexibility to adapt to market requirements under uncertain conditions. For this, both deterministic and uncertain Operations Research models have been proposed, whose results are compared concluding that results obtained with uncertain models better fit with the behaviour of real supply chains. The proposed Operations Research models have contributed to three research areas: operational problems in the ceramic sector, strategic problems in the agri-food sector and planning problems in the agri-food sector. Main novelties in the ceramic operational problems are the modelling of the characteristics of ceramic tile products, the consideration of homogeneity requirements between units from different order lines, and the possibility of making partial deliveries and delayed deliveries. This Thesis contributes to strategic problems in agri-food products by designing an entire fresh agri-food supply chain considering the perishability of products and integrating tactical decisions, and by determining the real impact that considering the products' perishability has on the supply chain design process ... / This Thesis has been developed in the Research Centre of Management and Production Engineering (CIGIP, for its acronym in Spanish “Centro de Investigación en Gestión e Ingeniería de Producción”) of the Universitat Politècnica de València with the support of the predoctoral grant Programme of Formation of University Professors (FPU, for its acronym in Spanish “Formación de Profesorado Universitario”) from the Spanish Ministry of Science, Innovation and Universities (Ref. FPU15/03595). The supervisors of this Thesis are Dr. Angel Ortiz, and Dra. María del Mar Alemany Diaz that are Professors in the Research Centre of Management and Production Engineering (CIGIP) of the Universitat Politècnica de València. The FPU grant has been endorsed by the supervisor Dr. Ángel Ortiz. This Thesis has also been supported by the project ‘RUC-APS: Enhancing and implementing Knowledge based ICT solutions within high Risk and Uncertain Conditions for Agriculture Production Systems’ (Ref. 691249) funded by the EU under its funding scheme H2020-MSCA-RISE-2015, the project ‘Methods and models for operations planning and order management in supply chains characterised by uncertainty in production due to the lack of product uniformity’ (PLANGES-FHP) (Ref. DPI2011- 23597) funded by the Spanish Ministry of Economy and Competitiveness. The projects RUC-APS and PLANGES-FHP have been led by the one of the supervisors of this Thesis Dr. María del Mar Eva Alemany. In order to obtain the international mention for this Thesis, three months of research stages have been made in the research agency Agenzia Lucana di Sviluppo e di Innovazione in Agricoltora, located in Metaponto (Italy) / Esteso Álvarez, A. (2020). Operations research models for the management of supply chains of perishable and heterogeneous products in uncertain contexts. Application to the agri-food and ceramic sectors [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/141099 / Compendio