alertAlert suspicious messages affecting higher education institutionsalert
We have been informed of a suspicion of massive phishing on illegal collection of school fees during the summer period. Phishing is a fraudulent technique used by hackers to retrieve generally banking or personal information. Before making any miscellaneous online payments or tuition fees, we invite you to be very careful and check the URL source (domain name) to ensure that you are on an official and secure site. Also check the sender's name in your emails and make sure that the spelling is correct. ESCP Europe will never ask you for personal information (username, secret code...) by e-mail. REMINDER: rules for protecting your access codes your passwords are strictly reserved for personal use, their conservation is under your responsibility.
OK

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the ESCP Europe website. However, if you would like to, you can change your cookie settings at any time.

Close

The Director of ESCP Europe’s Master of Science in Big Data & Business Analytics looked into the inventory of perishables with a PhD candidate and contributed to food preservation by introducing the novel concept of cross-perishability.

“Faced with the challenges associated with sustainably feeding the world’s growing population, the food industry is increasingly relying on operations research techniques to achieve economic, environmental and social sustainability,” explains Information & Operations Management Professor Wei Zhou in an article on the theme of sustainable food supply chain. He published several others and even a book on inventory management and RFID-based solutions in supply chains.

In his latest published research, he looked into the perishable inventory system with ESCP Europe PhD candidate Huihui Chi, Linkoping University Professor Ou Tang, Qinghai University’s Ya Yang and East China University of Science and Technology Professor Tijun Fan. “It is very common that retailers are storing and managing perishables of multiple types together. Due to chemical or biological reactions, the preservation period of some perishables (e.g., vegetables, fruits, fish, meats) either prolongs or shortens with the co-storage of other product types. Although this phenomenon is significant, it has not been mentioned in the perishable inventory literature,” they explain.
That is why they studied the effect perishables have on other perishables - which they labelled cross-perishability -, formulating an inventory model with a novel control variable of preservation effort that in turn affects the preservation period when multiple product-types coexist.

With an Internet of Things (IoT) sensor system as the background, this model takes the advantage of real-time data, based on which the cross perishable effect, inventory characteristics and control policy can be analysed. “Our results indicate that an integrated decision-making mechanism with consideration of the cross perishable effect should lead to an improved global mixed perishable inventory policy, in terms of reducing the deterioration cost, decreasing the inventory level, and improving the perishables’ quality,” they add.
They also offer managerial and policy implications for the perishable inventory system where the cross perishable effect should be seriously considered in order to reduce food waste - but also costs, thereby increasing revenue...

Campuses