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Article
Publication date: 28 February 2023

Bengie Omar Vazquez Reyes, Tatiane Teixeira, João Carlos Colmenero and Claudia Tania Picinin

Effective educational methods are critical for successfully training future supply chain talent. The paper proposes a fuzzy multi-criteria decision-making model to evaluate and…

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Abstract

Purpose

Effective educational methods are critical for successfully training future supply chain talent. The paper proposes a fuzzy multi-criteria decision-making model to evaluate and select the best educational method for tomorrow's supply chain leaders integrating skill development priorities in an uncertain environment.

Design/methodology/approach

The Grounded theory scheme is used to identify SC leaders' skillsets criteria and educational method alternatives. Fuzzy step-wise weight assessment ratio analysis sets the priority and determines the weight of 17 criteria. Eight decision-makers evaluate 13 alternatives using fuzzy linguistic terms. Fuzzy technique for order preference by similarity to ideal solution ranks and shows the most effective educational method. Sensitivity analysis presents the applicability of this study.

Findings

Its implementation in a university-industry collaboration case in Brazil, Mentored learning from industry experts is the best educational method. The skill development priorities are data analytics ability, end-to-end supply chain vision and problem-solving. Technical skills are the most important criteria that influence the selection of the optimal option and educational methods related to learning from others rank in the top teaching pool, including multidisciplinary cross-cultural training.

Originality/value

This paper is among the first to evaluate educational methods with skill development priorities integration for supply chain students using fuzzy SWARA–fuzzy TOPSIS. It provides actionable insights: a decision-making procedure for educational method selection, a broad skills profile for supply chain professional success and educational methods that professors can bring to in classroom/virtual environment.

Details

Journal of Enterprise Information Management, vol. 36 no. 2
Type: Research Article
ISSN: 1741-0398

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Article
Publication date: 9 May 2016

Tatiane Ferreira da Silva and Ana Carolina Conti-Silva

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

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Abstract

Purpose

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Design/methodology/approach

Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.

Findings

The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).

Originality/value

Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

Details

Nutrition & Food Science, vol. 46 no. 3
Type: Research Article
ISSN: 0034-6659

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