DESIGN FOR MASS CUSTOMIZATION IN FOOD INDUSTRY: LITERATURE REVIEW AND RESEARCH AGENDA
- November 15, 2019
- Posted by: webmosesadmin
- Category: abstract
Endang Retno Wedowati, Moses Laksono Singgih dan I Ketut Gunarta
Increasing customer’s wants and needs for food products drive companies to prepare product varieties. One way to satisfy product varieties is applying concept of mass customization (MC) in food industry. However, with the distinctive characteristics of the food industry, it will be more complex to implement MC for the food industry. The distinct characteristics of food industry ranging from raw materials, production processes, as well as the end products, therefore it is necessary to develop the appropriate design of production system. The problems that arise due to the increase of this product variation among due to the customer’s wants and needs in the appropriate products design. Furthermore, how to select and determine the appropriate process design in order to meet and make products according to the customer’s wants and needs. Moreover, when coupled with the nature of the raw materials that are perisable and seasonal, which will certainly have an impact on the process characteristics and typical properties of the product as well, which is different from the characteristics of the processes and products of other manufacturing industries. This paper aims to review the previous papers related to the food industry, the concept of mass customization, design for mass customization (DFMC), application of MC to the food industry, and propose a research agenda related to DFMC in the food industry.
Keywords: design, mass customization, food industry, literature review