This study aims to understand local food and explore the barriers to development for small innovative food businesses. Research was conducted through depth interviews and a survey in North‐West England. Results indicate that small business success can be subjective and performance dependent on...

The aim of the study was the development of a quality prediction model combined with the incoming analysis for temperature control in 18 degree ready-to-eat food during logistics flows. And analyzed how temperature monitoring improves inventory decision. Base on the growth of Pseudomonas sp.,...

Several global developments such as diminishing production resources, limits in the availability of water and the growing demand for bio-energy as well as sector-wide crises (e.g. BSE, swine fever, dioxin) have led to a changing attitude of society towards the conse-quences of the food...

This paper presents the results of a rapid consumer survey undertaken in Uganda. The survey aimed at identifying preferred quality and safety attributes, retail forms and retail outlets for major livestock products and by type of consumers. Results of the survey, combined with nationally...