A masterclass in ‘Lean Manufacturing in the Food Industry’ at the University of Lincoln was the fitting event for the launch of the first book to present the principles of lean manufacturing specifically for application in the food industry.
The Handbook of Lean Manufacturing in the Food Industry is written by Michael Dudbridge, Principal lecturer in Food Manufacturing and Automation at the University, who is based at the National Centre for Food Manufacturing at the Holbeach campus.

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected.

For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Many of these issues were addressed at Tuesday’s event, which included a presentation from Improve – the strategic organisation for training in the Food and Drink sector in the UK.

To read the full article visit our University of Lincoln news pages: http://www.lincoln.ac.uk/news/2011/04/355.asp