A Closer Look at Continuous Improvement in The Dutch Food Industry

DEPARTMENTAL ACTIVITY REPORT

Activity Overview

On Wednesday, 1 October 2025, the Postgraduate (Co-Ed) Department of Food Technology at Carmel College of Arts, Science, & Commerce for Women, Nuvem – Goa, hosted a specialised online session on industry best practices. The event, which took place in online mode (via Google Meet) from 12:30 PM to 2:30 PM IST, was titled “A Closer Look at Continuous Improvement in the Dutch Food Industry: Insights into TPM – LEAN – SIX SIGMA.”

The session was led by the esteemed speaker, Mr. Jac Giesen, a Teacher, Trainer, and Coach from the HAS Green Academy in the Netherlands. Mr. Giesen provided the online attendees with a comprehensive view of the strategic methodologies driving efficiency and quality within the highly advanced Dutch food sector. The audience was introduced to TPM, Lean Methodology and Six Sigma principles, with a focus on maximising equipment effectiveness and eliminating breakdowns. These concepts were explained with examples of the Dutch and Indian industries.

The integration of these methodologies, as highlighted by Mr. Giesen, is instrumental in maintaining the competitive edge and high safety standards characteristic of the Dutch food industry. The session concluded with a focus on how these improvement systems are adapted specifically for the unique challenges of perishable goods and strict regulatory environments.

The two-hour session was held entirely in the Online Mode, facilitating participation from a wide audience. The event was successfully managed and coordinated by Ms. Nezlyn C. D’Souza.