How can food processing scheduling be optimized to handle variety and expiration date constraints? This study analyzes the complexities of production scheduling in the dairy product industry, where managing product variety and sell-by dates are critical challenges. It formalizes priorities as a basis and demonstrates that a deep understanding of the relationship between a formal scheduling model and its implementation allows the user to grasp the profound changes in industrial processing systems. This formal analysis then permits the creation of new representations of possible changes. Based on a new form of production management a new work organization can be developed. Through its analysis, this paper provides insights into creating more efficient and adaptable food processing systems. The new representations of possible changes can help drive innovation and improve overall production management strategies.
This paper, published in the International Journal of Operations & Production Management, is well-aligned with the journal's focus on improving manufacturing and operational efficiencies. By tackling the specific challenges of production control in the food processing industry, the research provides practical solutions for enhancing productivity and reducing waste, catering directly to the journal's target audience.