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Sandeep Jagtap is a lecturer in smart and green manufacturing at the Sustainable Manufacturing Systems Centre at Cranfield University. Prior to that, he worked as a lecturer in food supply chains at the National Centre for Food Manufacturing in Lincoln. He has over 10 years of industrial experience and is currently a Fellow of Institute in food science and technology. His research interest focuses on improving the environmental sustainability of the manufacturing sector.
Circularity in manufacturing is critical to reducing raw material usage and waste. Ecological embeddedness examines circular relationships intended to benefit both economic actors and the natural environment. By understanding circular relationships in the value chain, manufacturers can formulate strategies that are eco-effective. This work develops and validates an original circularity tool to measure the ecological embeddedness of manufacturers using exploratory and confirmatory factor analysis. The tool is tested on process manufacturers selling products in the United Kingdom. The three main results are that the tool is useful and comprehensive (87% of users), enables simple comparisons with competitors, and identifies weaknesses in strategies related to the five dimensions connecting manufacturers, consumers, and the environment: understanding, realising, utilising, negotiating, and reclaiming. Manufacturers may use the tool to improve their ecological embeddedness, and sector-based circularity levels may be established for policy development. The novelty of the tool is in the use of ecological relationships to support achievement of a circular economy.
Hana Trollman; James Colwill; Sandeep Jagtap. A Circularity Indicator Tool for Measuring the Ecological Embeddedness of Manufacturing. Sustainability 2021, 13, 8773 .
AMA StyleHana Trollman, James Colwill, Sandeep Jagtap. A Circularity Indicator Tool for Measuring the Ecological Embeddedness of Manufacturing. Sustainability. 2021; 13 (16):8773.
Chicago/Turabian StyleHana Trollman; James Colwill; Sandeep Jagtap. 2021. "A Circularity Indicator Tool for Measuring the Ecological Embeddedness of Manufacturing." Sustainability 13, no. 16: 8773.
Processes that utilise low-value wastes and convert them to high-value food ingredients systemically add value across commercial operations. Current common disposal options include use as animal feed, anaerobic digestion, composting, incineration, and the worst-case options of landfill and wastewater disposal. The pressure is acute with food manufacturers needing to align with the UN Sustainable Development Goals and reach targets of zero waste to landfill. This research identifies black soldier fly larvae as a bioreactor that converts most food waste into high-value feed materials. Production of larvae and the regulatory framework for their use as animal feed is being assessed in several nations. The requirement to understand the availability of feedstocks for larvae production and the capability to establish feedstock supply chains was tested in this study using geographical information system and life cycle assessment methodologies, providing new research insights for resource utilisation in a circular economy.
Sandeep Jagtap; Guillermo Garcia-Garcia; Linh Duong; Mark Swainson; Wayne Martindale. Codesign of Food System and Circular Economy Approaches for the Development of Livestock Feeds from Insect Larvae. Foods 2021, 10, 1701 .
AMA StyleSandeep Jagtap, Guillermo Garcia-Garcia, Linh Duong, Mark Swainson, Wayne Martindale. Codesign of Food System and Circular Economy Approaches for the Development of Livestock Feeds from Insect Larvae. Foods. 2021; 10 (8):1701.
Chicago/Turabian StyleSandeep Jagtap; Guillermo Garcia-Garcia; Linh Duong; Mark Swainson; Wayne Martindale. 2021. "Codesign of Food System and Circular Economy Approaches for the Development of Livestock Feeds from Insect Larvae." Foods 10, no. 8: 1701.
There is a lack of knowledge among food manufacturers about adopting the Internet of Things (IoT)-based water monitoring system and its ability to support water minimisation activities. It is therefore necessary to investigate the applicability of IoT-based real-time water monitoring systems in a real food manufacturing environment to pursue water-saving opportunities accordingly. This article aims to propose an architecture of an IoT-based water-monitoring system needed for real-time monitoring of water usage, and address any water inefficiencies within food manufacturing. This article looks at a study conducted in a food beverage factory where an IoT-based real-time water monitoring system is implemented to analyse the complete water usage in order to devise solutions and address water overconsumption/wastage during the manufacturing process. The successful implementation of an IoT-based real-time water monitoring system offered the beverage factory a detailed analysis of the water consumption and insights into the water hotspots that needed attention. This action initiated several water-saving project opportunities, which contributed to the improvement of water sustainability and led to an 11% reduction in the beverage factory’s daily water usage.
Sandeep Jagtap; George Skouteris; Vilendra Choudhari; Shahin Rahimifard; Linh Duong. An Internet of Things Approach for Water Efficiency: A Case Study of the Beverage Factory. Sustainability 2021, 13, 3343 .
AMA StyleSandeep Jagtap, George Skouteris, Vilendra Choudhari, Shahin Rahimifard, Linh Duong. An Internet of Things Approach for Water Efficiency: A Case Study of the Beverage Factory. Sustainability. 2021; 13 (6):3343.
Chicago/Turabian StyleSandeep Jagtap; George Skouteris; Vilendra Choudhari; Shahin Rahimifard; Linh Duong. 2021. "An Internet of Things Approach for Water Efficiency: A Case Study of the Beverage Factory." Sustainability 13, no. 6: 3343.
The COVID-19 pandemic has drawn attention to food insecurity in developed countries. Despite adequate levels of agricultural production, consumers experienced demand-induced scarcity. Understanding the effects on nutrition and the environment is limited, yet critical to informing ecologically embedded mitigation strategies. To identify mitigation strategies, we investigated wheat flour and egg retail shortages in the United Kingdom (UK), focusing on consumer behavior during the COVID-19 lockdown. The 6 Steps for Quality Intervention Development (6SQuID) framework informed the methodology. Mixed qualitative and quantitative methods were used to pinpoint the causes of the shortages, and ecological impacts of consumer behavior were related using survey results (n = 243) and environmental and nutritional databases. This research confirmed consumers’ narrowed consideration set, willingness to pay, and significant reliance on processed foods which indicates agronomic biofortification, breeding strategies, selective imports and improved processed food quality are important mitigation strategies. We identified positive and negative synergies in consumer, producer and retailer behavior and related these to mitigation strategies in support of a circular bio-economy for food production. We found that the substitutes or alternative foods consumed during the COVID-19 lockdown were nutritionally inadequate. We identified the most ecological substitute for wheat flour to be corn flour; and for eggs, yogurt. Our findings also indicate that selenium deficiency is a risk for the UK population, especially to the increasing fifth of the population that is vegetarian. Due to the need to implement short-, medium-, and long-term mitigation strategies, a coordinated effort is required by all stakeholders.
Hana Trollman; Sandeep Jagtap; Guillermo Garcia-Garcia; Rania Harastani; James Colwill; Frank Trollman. COVID-19 demand-induced scarcity effects on nutrition and environment: investigating mitigation strategies for eggs and wheat flour in the United Kingdom. Sustainable Production and Consumption 2021, 27, 1255 -1272.
AMA StyleHana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Rania Harastani, James Colwill, Frank Trollman. COVID-19 demand-induced scarcity effects on nutrition and environment: investigating mitigation strategies for eggs and wheat flour in the United Kingdom. Sustainable Production and Consumption. 2021; 27 ():1255-1272.
Chicago/Turabian StyleHana Trollman; Sandeep Jagtap; Guillermo Garcia-Garcia; Rania Harastani; James Colwill; Frank Trollman. 2021. "COVID-19 demand-induced scarcity effects on nutrition and environment: investigating mitigation strategies for eggs and wheat flour in the United Kingdom." Sustainable Production and Consumption 27, no. : 1255-1272.
The food sector is currently very inefficient due to a large amount of food waste it generates, and the volumes of water and energy used. This problem is aggravated by increasing economic costs and stricter regulations associated with the disposal and treatment of food waste, carbon emissions and wastewater discharge. Because of this, resource efficiency is key to a sustainable food system. In this context, it is essential to reduce food waste, energy and water through transparent and accurate real-time monitoring to be able to understand the real reasons behind their generation/use. Understanding these reasons would help food manufacturers to redesign their processes and achieve operational improvements. The Internet of Things (IoT), a relatively new manufacturing concept within Industry 4.0, can support this. IoT consists of an information technology infrastructure for data collection and distribution, that can significantly influence the efficiency and performance of manufacturing systems. This article presents an IoT-based framework for monitoring the generation of food waste and the use of energy and water in the food sector. The framework supports the identification of improvements to optimise the resource efficiency of food manufacturing through the design and implementation of a number of IoT-based tools.
Sandeep Jagtap; Guillermo Garcia-Garcia; Shahin Rahimifard. Optimisation of the resource efficiency of food manufacturing via the Internet of Things. Computers in Industry 2021, 127, 103397 .
AMA StyleSandeep Jagtap, Guillermo Garcia-Garcia, Shahin Rahimifard. Optimisation of the resource efficiency of food manufacturing via the Internet of Things. Computers in Industry. 2021; 127 ():103397.
Chicago/Turabian StyleSandeep Jagtap; Guillermo Garcia-Garcia; Shahin Rahimifard. 2021. "Optimisation of the resource efficiency of food manufacturing via the Internet of Things." Computers in Industry 127, no. : 103397.
Over the past few years, there has been growing research interest in the Internet of Things. Both academics and industrialists have developed and deployed IoT-based applications for transparency and efficiency within the food sector. Some of the IoT applications that have been successfully implemented are related to tracking, tracing, and monitoring food products and other resources, which contributed to improved efficiency, as well as better traceability. This chapter focuses on the utilization of IoT technologies in the food supply chain, specifically postfarm gate, until food reaches the retailer’s shelves. It presents IoT applications that have been successfully developed and deployed in FSCs, the pros and cons of IoT implementation, and finally, it describes future trends such as elements of Industry 4.0, blockchain, intelligent packaging, and artificial intelligence.
Sandeep Jagtap; Linh Duong; Hana Trollman; Farah Bader; Guillermo Garcia-Garcia; George Skouteris; Jie Li; Pankaj Pathare; Wayne Martindale; Mark Swainson; Shahin Rahimifard. IoT technologies in the food supply chain. Food Technology Disruptions 2021, 175 -211.
AMA StyleSandeep Jagtap, Linh Duong, Hana Trollman, Farah Bader, Guillermo Garcia-Garcia, George Skouteris, Jie Li, Pankaj Pathare, Wayne Martindale, Mark Swainson, Shahin Rahimifard. IoT technologies in the food supply chain. Food Technology Disruptions. 2021; ():175-211.
Chicago/Turabian StyleSandeep Jagtap; Linh Duong; Hana Trollman; Farah Bader; Guillermo Garcia-Garcia; George Skouteris; Jie Li; Pankaj Pathare; Wayne Martindale; Mark Swainson; Shahin Rahimifard. 2021. "IoT technologies in the food supply chain." Food Technology Disruptions , no. : 175-211.
Food Logistics 4.0 is a term derived from Industry 4.0 focusing on all the aspects of food logistics management based on cyber-physical systems. It states that real-time information and the interconnectivity of things, supplemented with novel technologies will revolutionise and improve the way food logistics is carried out. It has tremendous potential in terms of bringing transparency, swift delivery of food at reduced cost, flexibility, and capability to deliver the right quality product at the right place and at the right time. This paper discusses the vital technologies within Food Logistics 4.0 and the opportunities and challenges in this regard. It focuses primarily on food logistics, including resource planning, warehouse management, transportation management, predictive maintenance, and data security. Internet of Things, Blockchain, Robotics and Automation and artificial intelligence are some of the technologies discussed.
Sandeep Jagtap; Farah Bader; Guillermo Garcia-Garcia; Hana Trollman; Tobi Fadiji; Konstantinos Salonitis. Food Logistics 4.0: Opportunities and Challenges. Logistics 2020, 5, 2 .
AMA StyleSandeep Jagtap, Farah Bader, Guillermo Garcia-Garcia, Hana Trollman, Tobi Fadiji, Konstantinos Salonitis. Food Logistics 4.0: Opportunities and Challenges. Logistics. 2020; 5 (1):2.
Chicago/Turabian StyleSandeep Jagtap; Farah Bader; Guillermo Garcia-Garcia; Hana Trollman; Tobi Fadiji; Konstantinos Salonitis. 2020. "Food Logistics 4.0: Opportunities and Challenges." Logistics 5, no. 1: 2.
Background. An increasing global population means resource utilisation and food security remain the critical global challenges. Robotics and autonomous systems (RAS) have been applied to improve productivity, and their role in enhancing supply chain operations is explored here. Scope and approach. Researchers have studied ways to adopt and integrate RAS into the food industry. However, most of the current literature focuses on the technological impact of RAS. In contrast, this paper discusses the adoption of RAS in the food industry from the supply chain perspective with regard to the supply chain operations. Key findings and conclusions. The study has selected 54 papers using a nine-step systematic review process. This research analysed the use of RAS across five major themes of the food supply chain, including food quality, food safety, food waste, supply chain efficiency, and supply chain analysis. The role of RAS the data availability, cybersecurity, skill capability, and financial costs are discussed in the context of adopting RAS in food supply chains. Future research directions are proposed with the aim of enhancing the application of RAS in food supply chain operations.
Linh N.K. Duong; Mohammed Al-Fadhli; Sandeep Jagtap; Farah Bader; Wayne Martindale; Mark Swainson; Andrea Paoli. A review of robotics and autonomous systems in the food industry: From the supply chains perspective. Trends in Food Science & Technology 2020, 106, 355 -364.
AMA StyleLinh N.K. Duong, Mohammed Al-Fadhli, Sandeep Jagtap, Farah Bader, Wayne Martindale, Mark Swainson, Andrea Paoli. A review of robotics and autonomous systems in the food industry: From the supply chains perspective. Trends in Food Science & Technology. 2020; 106 ():355-364.
Chicago/Turabian StyleLinh N.K. Duong; Mohammed Al-Fadhli; Sandeep Jagtap; Farah Bader; Wayne Martindale; Mark Swainson; Andrea Paoli. 2020. "A review of robotics and autonomous systems in the food industry: From the supply chains perspective." Trends in Food Science & Technology 106, no. : 355-364.
The rising price and demand for energy are significant issues for the food sector, which consumes a substantial amount of energy throughout the supply chain. Hence, improving energy efficiency has become an essential priority for the food sector. However, most food businesses have limited awareness of the recent technological advancements in real‐time energy monitoring. Thus, the concept of “Internet of Things” (IoT) has been investigated to increase the visibility, transparency, and awareness of various energy usage levels. This paper presents a case study of a beverage factory where the implementation of an IoT‐enabled sensing technology based on the embodied product energy (EPE) model helped to reduce the energy consumption. This arrangement made provision for the collection of real‐time energy data within a food production system to support informed and energy‐aware operational decisions, which lead to optimized energy consumption and significant savings of approximately 163,000 kWh in the year 2017. Practical applications Given the importance of energy efficiency and Internet of Things (IoT), especially in the food manufacturing industry, this research reports a baseline application at a beverage company in India. The results allowed the company to use energy more efficiently to have an advantage over its competitors and better market positioning. More data could be incorporated into the energy management system with the use of IoT. The availability and accuracy of such valuable data would help managers to make better energy‐efficient decisions.
Sandeep Jagtap; Shahin Rahimifard; Linh N. K. Duong. Real‐time data collection to improve energy efficiency: A case study of food manufacturer. Journal of Food Processing and Preservation 2019, 1 .
AMA StyleSandeep Jagtap, Shahin Rahimifard, Linh N. K. Duong. Real‐time data collection to improve energy efficiency: A case study of food manufacturer. Journal of Food Processing and Preservation. 2019; ():1.
Chicago/Turabian StyleSandeep Jagtap; Shahin Rahimifard; Linh N. K. Duong. 2019. "Real‐time data collection to improve energy efficiency: A case study of food manufacturer." Journal of Food Processing and Preservation , no. : 1.
Purpose Recently, the concept of big data (BD) has evolved and started to play an essential role in the advancement of new product development (NPD) in various sectors contributing to value creation, idea generation and competitive advantage. However, limited research has been done on how the food industry can exploit BD to improve the processes involved in NPD. The purpose of this paper is to understand the use of BD in new food product development. It helps to find relevant information and integrate sustainability to the early stages of the NPD process in the food industry. Design/methodology/approach This research illustrates a case study of a beverage company wherein they used BD analytics to support their NPD team to launch a two-litre lemonade drink in the market for their retailer with less than 5 g sugar per 100 ml in the shortest possible time. Findings The use of BD helps to reduce NPD costs and time without affecting the taste and on par with competitor’s products. Originality/value The research can support NPD professionals through the application of BD analytics to bring products at lower costs to the market as quickly as possible.
Sandeep Jagtap; Linh Nguyen Khanh Duong. Improving the new product development using big data: a case study of a food company. British Food Journal 2019, 121, 2835 -2848.
AMA StyleSandeep Jagtap, Linh Nguyen Khanh Duong. Improving the new product development using big data: a case study of a food company. British Food Journal. 2019; 121 (11):2835-2848.
Chicago/Turabian StyleSandeep Jagtap; Linh Nguyen Khanh Duong. 2019. "Improving the new product development using big data: a case study of a food company." British Food Journal 121, no. 11: 2835-2848.
Food, hygiene, and safety are critical in healthcare institutions, especially those in which patients are vulnerable against diseases triggered by food prepared under improper conditions. In the United Kingdom, almost 400 healthcare institutions were found to need significant improvements to their food preparation standards (ITV News, 2016). Such institutions still rely on traditional pen and paper-based methods to record all food-related parameters. This often leads to intentional (or unintentional) breaching of food standards and increases the health endangerment of both the vulnerable patients and other visitors. The complexity of the food supply chain makes it difficult for stakeholders to be aware of food safety issues such as cross-contamination, time and temperature deviations, and improper storage or waste management, in real time. However, using the Internet of Things and wearable device concepts may resolve some of these issues by connecting the objects and stakeholders through a network. This chapter, therefore, explores the role and benefits of implementing these technologies to automate the process of collecting data on food product processing and development, as well as the use of these technologies for real-time food safety, in the hopes of eliminating food-related health risks in healthcare institutions. It will also demonstrate how Hazard Analysis and Critical Control Point in food safety may be integrated into the food supply chain of the healthcare industry.
Farah Bader; Sandeep Jagtap. Internet of things-linked wearable devices for managing food safety in the healthcare sector. Wearable and Implantable Medical Devices 2019, 229 -253.
AMA StyleFarah Bader, Sandeep Jagtap. Internet of things-linked wearable devices for managing food safety in the healthcare sector. Wearable and Implantable Medical Devices. 2019; ():229-253.
Chicago/Turabian StyleFarah Bader; Sandeep Jagtap. 2019. "Internet of things-linked wearable devices for managing food safety in the healthcare sector." Wearable and Implantable Medical Devices , no. : 229-253.
Approximately one-third of the food produced globally is spoiled or wasted in the food supply chain (FSC). Essentially, it is lost before it even reaches the end consumer. Conventional methods of food waste tracking relying on paper-based logs to collect and analyse the data are costly, laborious, and time-consuming. Hence, an automated and real-time system based on the Internet of Things (IoT) concepts is proposed to measure the overall amount of waste as well as the reasons for waste generation in real-time within the potato processing industry, by using modern image processing and load cell technologies. The images captured through a specially positioned camera are processed to identify the damaged, unusable potatoes, and a digital load cell is used to measure their weight. Subsequently, a deep learning architecture, specifically the Convolutional Neural Network (CNN), is utilised to determine a potential reason for the potato waste generation. An accuracy of 99.79% was achieved using a small set of samples during the training test. We were successful enough to achieve a training accuracy of 94.06%, a validation accuracy of 85%, and a test accuracy of 83.3% after parameter tuning. This still represents a significant improvement over manual monitoring and extraction of waste within a potato processing line. In addition, the real-time data generated by this system help actors in the production, transportation, and processing of potatoes to determine various causes of waste generation and aid in the implementation of corrective actions.
Sandeep Jagtap; Chintan Bhatt; Jaydeep Thik; Shahin Rahimifard. Monitoring Potato Waste in Food Manufacturing Using Image Processing and Internet of Things Approach. Sustainability 2019, 11, 3173 .
AMA StyleSandeep Jagtap, Chintan Bhatt, Jaydeep Thik, Shahin Rahimifard. Monitoring Potato Waste in Food Manufacturing Using Image Processing and Internet of Things Approach. Sustainability. 2019; 11 (11):3173.
Chicago/Turabian StyleSandeep Jagtap; Chintan Bhatt; Jaydeep Thik; Shahin Rahimifard. 2019. "Monitoring Potato Waste in Food Manufacturing Using Image Processing and Internet of Things Approach." Sustainability 11, no. 11: 3173.
The food sector is under tremendous pressure to make its supply chains more resource efficient. In this context, the focus is on the reduction of the three nexus components which are food waste, energy and water. One of the key challenges identified in improving resource efficiency is the low availability of real-time data to all the actors of the food supply chain (FSC) which inhibits better decision-making capability. Having such an ability would increase the productivity of the supply chain. The Internet of things (IoT) concept, which has been around for a few years now, provides the possibility of monitoring, bringing in transparency and efficiency to supply chain activities. This paper investigates the practicability of utilising IoT concepts to improve the resource efficiency of FSCs. An IoT-based framework and methodology are proposed to integrate suitable data into supply chain decision-making processes for the reduction of nexus components.
Sandeep Jagtap; Shahin Rahimifard. Unlocking the Potential of the Internet of Things to Improve Resource Efficiency in Food Supply Chains. Intensified Land and Water Use 2019, 287 -301.
AMA StyleSandeep Jagtap, Shahin Rahimifard. Unlocking the Potential of the Internet of Things to Improve Resource Efficiency in Food Supply Chains. Intensified Land and Water Use. 2019; ():287-301.
Chicago/Turabian StyleSandeep Jagtap; Shahin Rahimifard. 2019. "Unlocking the Potential of the Internet of Things to Improve Resource Efficiency in Food Supply Chains." Intensified Land and Water Use , no. : 287-301.
Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and thermal energy are consumed in wide range of processes and applications. However, energy efficiency improvement in the meat processing industry have been a focus to increase the sustainability of meat processing in the past decades. This chapter started with the examination of the energy use in meat processing facilities. The emerging energy-efficient technologies for meat processing were discussed in detail. Energy requirement for well-cooked meats varies with cooking method, appliances, and consumer behavior. Energy consumption reduction during meat cooking may have an influence on global energy requirement. Selection of cooking method, fuel, and cookware are beneficial for reducing the carbon footprint of the cooking unit. This chapter also presents the effects on quality characteristics of meat and meat products by different cooking methods.
Pankaj B. Pathare; Anthony Paul Roskilly; Sandeep Jagtap. Energy Efficiency in Meat Processing. Handbook of Research on Novel Practices and Current Successes in Achieving the Sustainable Development Goals 2019, 78 -107.
AMA StylePankaj B. Pathare, Anthony Paul Roskilly, Sandeep Jagtap. Energy Efficiency in Meat Processing. Handbook of Research on Novel Practices and Current Successes in Achieving the Sustainable Development Goals. 2019; ():78-107.
Chicago/Turabian StylePankaj B. Pathare; Anthony Paul Roskilly; Sandeep Jagtap. 2019. "Energy Efficiency in Meat Processing." Handbook of Research on Novel Practices and Current Successes in Achieving the Sustainable Development Goals , no. : 78-107.
One of the most prominent challenges commonly acknowledged by modern manufacturing industries is “how to produce more with fewer resources?” Nowhere is this more true than in the food sector due to the recent concerns regarding the long-term availability and security of food products. The unique attributes of food products such as the need for fresh perishable ingredients, health risks associated with inappropriate production environment, stringent storage and distributions requirements together with relatively short post-production shelf-life makes their preparation, production and supply considerably different to other manufactured goods. Furthermore, the impacts of climate change on our ability to produce food, the rapidly increasing global population, as well as changes in demand and dietary behaviours both within developed and developing countries urgently demands a need to change the way we grow, manufacture and consume our food products. This paper discusses a number of key research challenges facing modern food manufacturers, including improved productivity using fewer resources, valorisation of food waste, improving the resilience of food supply chains, localisation of food production, and utilisation of new sustainable sources of nutrition for provision of customised food products.
Shahin Rahimifard; Elliot Woolley; D. Patrick Webb; Guillermo Garcia-Garcia; Jamie Stone; Aicha Jellil; Pedro Gimenez-Escalante; Sandeep Jagtap; Hana Trollman. Forging New Frontiers in Sustainable Food Manufacturing. Blockchain Technology and Innovations in Business Processes 2017, 68, 13 -24.
AMA StyleShahin Rahimifard, Elliot Woolley, D. Patrick Webb, Guillermo Garcia-Garcia, Jamie Stone, Aicha Jellil, Pedro Gimenez-Escalante, Sandeep Jagtap, Hana Trollman. Forging New Frontiers in Sustainable Food Manufacturing. Blockchain Technology and Innovations in Business Processes. 2017; 68 ():13-24.
Chicago/Turabian StyleShahin Rahimifard; Elliot Woolley; D. Patrick Webb; Guillermo Garcia-Garcia; Jamie Stone; Aicha Jellil; Pedro Gimenez-Escalante; Sandeep Jagtap; Hana Trollman. 2017. "Forging New Frontiers in Sustainable Food Manufacturing." Blockchain Technology and Innovations in Business Processes 68, no. : 13-24.