Food traceability in theory and in practice
Paper I: Olsen, P. & Borit, M. (2013). How to define traceability. Trends in Food Science & Technology, 29(2), 142-150. Also available at https://doi.org/10.1016/j.tifs.2012.10.003.
Paper II: Olsen, P. & Borit, M. (2017). The components of a food traceability system. (Submitted manuscript). Published version in Trends in Food Science & Technology, 77, 143-149, available at https://hdl.handle.net/10037/13348.
Paper III: Olsen, P. & Aschan, M. (2010). Reference method for analyzing material flow, information flow and information loss in food supply chains. Trends in Food Science & Technology, 21(6), 313-320. Also available at https://doi.org/10.1016/j.tifs.2010.03.002.
Paper IV: Karlsen, K.M., Dreyer, B., Olsen, P. & Elvevoll, E.O. (2012). Granularity and its role in implementation of seafood traceability. Journal of Food Engineering, 112(1-2), 78-85. Also available at https://doi.org/10.1016/j.jfoodeng.2012.03.025.
Paper V: Storøy, J., Thakur, M. & Olsen, P. (2013). The TraceFood Framework – Principles and guidelines for implementing traceability in food value chains. Journal of Food Engineering, 115(1), 41-48. Also available at https://doi.org/10.1016/j.jfoodeng.2012.09.018.
PublisherUiT The Arctic University of Norway
UiT Norges arktiske universitet
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Dyspriani, Polite (Master thesis; Mastergradsoppgave, 2007-05-29)Shrimp world production in the last few years has shown very high growth rates. It is marked by an increasing of production volume, and by shifting from capture to aquaculture fisheries within the production system. This has occurred mostly regarding to the brackish water pond. For some years, the government has had to face hard choices in order to ensure shrimp aquaculture developed sustainable. ...
Karlsen, Kine Mari (Doctoral thesis; Doktorgradsavhandling, 2011-08-26)The purpose of this thesis was to study granularity and its importance for traceability in seafood supply chains. The following hypothesis was applied in this thesis: The implementation of traceability of seafood is affected by the granularity level of the traceable units. Three sub-tasks were carried out to test the hypothesis: 1) identify critical traceability points (CTPs) of seafood products, ...
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