Front Cover; Related Titles; Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; Supply Chain Technologies; Factory Design and Operation; Innovative Food Processing Technologies; Reference; One -- Supply Chain Developments; 1 -- Food Fraud and Authenticity: Emerging Issues and Future Trends; 1.1 Introduction; 1.2 Background; 1.2.1 Types of Food Fraud; 1.2.1.1 Composition; 1.2.1.2 Products of Plant Origin: Cultivar and Variety Identification. 1.2.1.3 Products of Animal Origin: Species Identification1.2.1.4 Geographical Origin; 1.2.1.5 Production System; 1.2.1.6 Processing; 1.2.2 Food Fraud Occurrence and Usage of Databases; 1.2.3 Food Fraud Vulnerability: The Fraud Triangle; 1.2.4 Quality Management Systems; 1.2.5 Traceability; 1.2.6 Analytical Verification; 1.3 Emerging Issues and Future Trends; 1.3.1 General Issues: Fraud Vulnerability Assessments; 1.3.2 Specific Issues: Fraud Analytical Measurements; 1.3.2.1 Spectroscopic Equipment; 1.3.2.2 Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI). 1.3.2.3 Mass Spectrometry1.3.2.4 Lab-on-a-Chip; 1.3.2.5 Cell Phone-Based Detection and Crowd Analysis; 1.4 Conclusion; References; 2 -- The Role of Information Technology Developments in Food Supply Chain Integration and Monitoring; 2.1 Introduction; 2.2 IT Components in General; 2.3 Supply Chain Management; 2.4 Traceability; 2.5 Food Processing and Packaging; 2.6 Information Technology in Food Processing and Packaging; 2.7 Nanotechnology in Food Processing and Packaging; 2.8 Example; 2.9 Conclusions; References; Further Reading; Two -- Factory Design and Operation. 3 -- Emerging Trends and Methods in Food Factory Design3.1 Introduction; 3.2 Renovation of an Existing Food Factory; 3.2.1 Drivers in Favor of Renovation (Brownfield Projects); 3.2.2 The Need to Renovate; 3.2.3 Planning and Execution of Renovation Work; 3.2.3.1 Planning of Renovations; 3.2.3.2 Specific Inconveniences During the Retrofit and/or Renovation of Existing Food Factories; 3.2.3.3 How to Cope with These Inconveniences During the Renovation Activities; 3.2.3.4 Outlining of Hygiene Measures Before the Onset of the Renovation Work; 3.2.3.5 Practical Implementation of the Hygiene Measures. 3.2.4 Sustainable Renovation3.3 Building a New Food Factory; 3.3.1 Rationales to Build a New Food Factory; 3.3.1.1 Legacy Facilities; 3.3.1.2 General Problems with Legacy Facilities; 3.3.1.3 Specific Examples of Problems with Legacy Facilities; 3.3.2 "Food Factory of the Future" Programs; 3.3.3 Design and Build to Reduce Present and Future Costs; 3.3.4 Design and Build for Future Regulatory and Standard Expectations; 3.3.4.1 Food Safety Regulations; 3.3.4.2 Food Safety Management Systems of the Past, Present, and Future.