This book offers a deep dive into crucial management concepts tailored for professionals involved in food technology. It provides theories and examples designed to provide food technology professionals with the critical managerial knowledge they need for the complex world of food production and distribution. Covering a wide range of topics, the book explores the details of designing production facilities, crafting innovative marketing strategies, managing human resources effectively and enforcing strict quality control measures, all through the unique lens of food technology.
Managerial Concepts for Food Technologists provides a manual for experienced professionals looking to boost their managerial skills in the field. By bridging the gap between academic management theories and the practical demands of the food industry, the book stands out as an essential tool for those in the field. With its comprehensive coverage of broad and detailed topics, the text covers classical management theories to the modern-day challenges faced in managing food technology. This approach ensures readers gain a rich understanding, equipping them to excel in the fast-paced and ever-changing food industry.
Fundamentals of Food Plant Design.- Marketing Innovations in the Food
Sector.- Strategic Human Resource Management in Food Technology.- Driving
Innovation in Food Technology.- Product Innovation and Launch.- Supply Chain
and Sustainability.- Quality and Regulatory Compliance.- Safety Hygiene and
Crisis Management.- Promoting Health and Wellbeing.- Financial Strategies for
Food Plants.- Advanced Management Techniques for Food Plants.- Environmental
Impact and Ethics in Food Production.-Technology and Automation in Food
Production.
Owais Yousuf is an Assistant Professor in the Department of Food Technology at Islamic University of Science and Technology in Awantipora, J&K, India
Kaiser Younis is an Associate Professor in the Department of Bioengineering at Integral University, Lucknow, India.
