The ISO 9000 family of International Standards requires the quality management system of an organization to be documented. This Technical Report promotes the adoption of the process approach when developing and implementing the quality management system and improving its effectiveness. For an organization to function effectively, it has to identify and manage numerous linked activities. An activity using […]
This International Standard provides guidance on concepts and processes of project management that are important for, and have impact on, the performance of projects. The target readership for this International Standard is the following: — senior managers and project sponsors, in order to provide them with a better understanding of the principles and practice of project […]
Organizations that manage risks effectively are more likely to protect themselves and succeed in growing their business. The challenge for any business is to integrate good practice into their day-to-day operations and apply it to the wider aspects of their organizational practice. BS ISO 31000 is the international standard for risk management. By providing comprehensive principles […]
SO/IEC TR 24763:2011 provides a Conceptual Reference Model that comprises categories of items, attributes, and relationships. It can be used to identify the relationships between concepts represented within an information technology for learning, education and training (ITLET) system, such as competency, knowledge, skills, capabilities, qualifications, performance, and learning objectives. It can be used to identify […]
Sustainability Challenge As human populations place ever-increasing amounts of stress on natural systems, the very existence of global life-sustaining resources is threatened. The pressures can come in many forms such as escalating atmospheric emissions, rapid population growth, and over consumption of natural resources. These pressures result in environmental and social epidemics including ozone layer depletion, […]
The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both instrumental and sensory measurements for determining these critical quality attributes are discussed. […]