This report, prepared for Stonyfield Farm, was focused on identifying work process standards for the reduction of fruit and flavor usage on the 6 oz yogurt cup assembly lines during the fruit and flavor changeover process. A series of interviews, observations, literary research and analysis, led to the identification of a standard quantity of allowable usage to be generated from the fruit changeover process. Additionally, analysis on the feasibility of upgrading the current fruit dosing system was performed.
Worcester Polytechnic Institute
Major Qualifying Project
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