Program

Applying Lean Manufacturing Models for Optimal Efficiency and Quality in Food Production

Start Date

February 8, 2024

Duration

3 Days Venue: Abuja, Lagos, Ibadan

Fees (Local)

N200,000

Fees(International)

$500

Mode Of Study

Physical

About the Program

Executive Farm Management Program

This intensive three-day workshop is designed to equip participants with a deep understanding and practical application of lean manufacturing principles specifically tailored to the food production industry. Attendees will learn how to systematically reduce waste, improve quality, and optimize production processes to enhance efficiency and productivity. Through a blend of theoretical knowledge and interactive activities, participants will gain the skills to implement lean strategies in their operations.

Learning Objectives:

By the end of this workshop, participants will be able to:

  1. Understand the core principles and techniques of lean manufacturing.
  2. Identify and eliminate various types of waste in food production processes.
  3. Apply lean tools and methods such as 5S, Kaizen, Value Stream Mapping, and Kanban to improve efficiency.
  4. Implement continuous improvement practices to enhance quality and productivity.
  5. Design and manage efficient food production layouts minimizing waste and optimizing flow.
  6. Evaluate and measure the impact of lean strategies on performance indicators.

Prerequisites:

  1. Basic understanding of food production and manufacturing processes.
  2. It is recommended (but not mandatory) to have some experience in food production management or operations.

Course Modules

INTRODUCTION TO LEAN MANUFACTURING IN FOOD PRODUCTION

Module 1: Lean Principles and Foundations

  • Introduction to Lean Manufacturing
  • History of Lean in Food Production
  • Core Lean Principles
  • Understanding Value and Waste in Food Production

Module 2: Recognizing Waste in Food Production

  • The Seven Wastes (TIMWOOD) in the context of food production
  • Overproduction, Inventory Excess, and Wasted Motion
  • Case Studies: Identifying Waste in Food Production Facilities

Module 3: Lean Tools and Techniques – Part I

  • Introduction to 5S Workplace Organization for Food Production
  • Standard Work and its Importance
  • Visual Management in the Food Industry

Activities for Day 1:

  • Group Discussion: Challenges in Food Production
  • Interactive Session: Identifying Wastes in Participants’ Organizations

MASTERY, MEASUREMENT, AND CONTINUOUS IMPROVEMENT

Module 7: Advanced Lean Concepts

  • Total Productive Maintenance (TPM) in Food Manufacturing
  • Just-In-Time (JIT) & Kanban in Food Production
  • Lean Supply Chain Management

Module 8: Sustaining Lean Improvements

  • Building Resilience and Flexibility in Lean Systems
  • Lean Audits and Assessments
  • Case Study Review: Lean Transformations in Food Production

Module 9: Measuring Success and Impact

  • Key Performance Indicators (KPIs) for Lean Food Production
  • Cost-Benefit Analysis of Lean Implementation
  • Continuous Improvement and Future Trends

Activities:

  • Role Play: Lean Leadership and Culture Change
  • Group Project: Designing a Lean Transformation Plan for a Food Production Facility

Certification and Closing

  • Review of Key Lean Manufacturing Concepts and their Application
  • Examination: Written/Practical Assessment for Certification
  • Feedback Session and Course Evaluation
  • Certificate Distribution and Closing Remarks

MASTERY, MEASUREMENT, AND CONTINUOUS IMPROVEMENT

Module 7: Advanced Lean Concepts

  • Total Productive Maintenance (TPM) in Food Manufacturing
  • Just-In-Time (JIT) & Kanban in Food Production
  • Lean Supply Chain Management

Module 8: Sustaining Lean Improvements

  • Building Resilience and Flexibility in Lean Systems
  • Lean Audits and Assessments
  • Case Study Review: Lean Transformations in Food Production

Module 9: Measuring Success and Impact

  • Key Performance Indicators (KPIs) for Lean Food Production
  • Cost-Benefit Analysis of Lean Implementation
  • Continuous Improvement and Future Trends

Activities:

  • Role Play: Lean Leadership and Culture Change
  • Group Project: Designing a Lean Transformation Plan for a Food Production Facility

Certification and Closing

  • Review of Key Lean Manufacturing Concepts and their Application
  • Examination: Written/Practical Assessment for Certification
  • Feedback Session and Course Evaluation
  • Certificate Distribution and Closing Remarks

Final Award

Participants who successfully complete the workshop will receive a certificate of completion, demonstrating their knowledge and hands-on experience with lean manufacturing in the context of food production.

Faculty Members:

The workshop will be conducted by industry experts with extensive experience in implementing lean manufacturing in the food production sector and a solid background in operational excellence.

Course Fee

Local Participants

N200,000

International Participants

$500

Next Entry

February 8, 2024

Payment Details

Tuition Account

Beneficiary Bank: Zenith Bank Plc
Account Number: 1228461510
Account Name: Nigeria College of Agribusiness

Further Enquiries

Do you need any further assistance regarding this program, send an email to: training@ncaedu.ng or send chat with a program executive on WhatsApp via: 08109532513 (Nigeria), +2349129158989 (International)

Ready to Begin your application process? Click on “Apply Now” to access the application form