Abstract
This chapter explains the importance of product designs in setting the sensory and safety characteristics of food products and the accompanying requirements for processing and distribution. It reviews principles for designing products and processes, and then validation of designs. Important tools for managing the supply chain are described, such as good manufacturing practice, HACCP, predictive modeling and risk assessment. The chapter outlines principles for the layout and design of equipment and control systems for various types of processing. Lastly, requirements for successful supply chain management are discussed, including monitoring and verification and the key role of training.
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