Title: Lean Six Sigma in food industry: a case study

Authors: Harsimran Singh Sodhi

Addresses: Department of Mechanical Engineering, Chandigarh University, Gharuan, Punjab, India

Abstract: The purpose of the present study is for process and quality improvement in food processing units using Lean Six Sigma in food industry. This paper aims to study the application of Lean Six Sigma in a mediumsized confectionary. The results show that the company successfully applied the Lean Six Sigma methodology and saved a considerable sum of money by reducing overfilling of final product (ginger bread). This study proposes a Lean Six Sigma framework to reduce overfill and rework. The proposed framework integrates lean tools and Six Sigma define, measure, analyse, improve, and control methodology to reduce overfill and rework to enhance the bottomline results. The result of this study will help food small and mediumsized enterprises to effectively apply Lean Six Sigma to reduce variability and consequent waste in their production process.

Keywords: quality; lean production; Six Sigma; operations management; biotechnology.

DOI: 10.1504/IJPQM.2021.119765

International Journal of Productivity and Quality Management, 2021 Vol.34 No.3, pp.336 - 349

Received: 05 Apr 2020
Accepted: 02 Jun 2020
Published online: 20 Dec 2021 *

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