Increasing productivity based on quality management: Baked goods sector example

Zaza Nadja Lee Herbert-Hansen, Peter Jacobsen

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review


    This paper investigates productivity and quality management challenges in the food industry, illustrated by a case study of an SME-sized company in the Danish baked goods sector. Companies in the food industry are faced with challenges related to short shelf-life and changing customer demands as well as intense cost pressures. Quality control is largely manual and often based on the bakers’ intuition. Problems with reusing dough, production stops and quality issues contribute towards waste. This paper addresses the research question “Is there a relation between the dough, production stops, and quality control?”. The paper illustrates the effectiveness of the current quality set-up and examines the productivity challenges based on data from the case company, specifically production data from January to the summer of 2013. Significant suggestions for increasing productivity and reducing waste through improved quality management are detailed. The paper concludes with recommendations for further research.
    Original languageEnglish
    Title of host publicationProceedings of the 2014 Industrial and Systems Engineering Research Conference
    Number of pages10
    Publication date2014
    Publication statusPublished - 2014
    EventIIE Annual Conference and Expo 2014 - Palais des Congres de Montreal, Montreal, Canada
    Duration: 31 May 20143 Jun 2014


    ConferenceIIE Annual Conference and Expo 2014
    LocationPalais des Congres de Montreal
    Internet address


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