Optimization of Production Planning and Scheduling in the Ice Cream Industry

Abstract

As in other segments of the food industry, the ice-cream industry has its own features that influence the production management of its processes. Amongst these we identify: changeover tasks, products shelf-life, raw-materials (RM) perishability and, multiple deliveries during the planning horizon. These aspects have been often left out when studying the production planning and scheduling within the batch food industries. Thus, the aim of this work is to define an optimal planning and scheduling model based on the Resource Task Network, where the profit maximization is performed taking into account the cost trade-off between the approach based on the perishable RM inventory for the planning horizon versus the just-in-time RM delivery policy. The study is motivated by a Portuguese artisanal ice-cream industry.