Advancing Your Synthesis: Writing the Draft of Your Literature Review

Question Description

Hello, for this assignment I want you to follow the steps below to get it done taking in considerations each aspect beside the helpful hints provided. As I already have the outline that you can take advantage of it and depend on it as well, it will be attached bellow. I need you to add one extra source cause I want them to be 6 sources and only have 5. Please I want this paper to be super perfect and well done because it worth a lot and affects the final GPA . And please follow the outline and the steps carefully. Thank you!

Part 2 is a 1,000 – 1,200-word literature review draft that advances the current state of knowledge on your selected topic in an organized pattern.

While the Part 1 Outline helped you to identify the sources’ contribution of knowledge on your research topic, frame your thesis statement, and define the key issues/sub-issues that will facilitate your organizing your literature review, the writing of the intermediate draft will extend your literature review as you more fully demonstrate the current state of knowledge surrounding your selected topic.

At least six sources are required for this Intermediate Draft. Your six sources should include a combination of public and scholarly sources.

The following steps will help you to further develop your Part 2 Intermediate Draft:

  1. Consider your purpose in writing the literature review: to demonstrate your understanding of the current state of thinking on your research topic by synthesizing various viewpoints and logically organizing information.
  2. In Part 2, you will aim for a clear and cohesive essay that integrates those key issues and literature details that reveal the current state of knowledge on your research topic.
  3. Begin with a creative title that reflects the current state of knowledge of your research topic.
  4. In the introduction, explain the overarching focus of your literature review and establish why your research topic being reviewed is important. Conclude your introduction with your thesis statement, the sentence or two that reveals the current state of knowledge.
  5. Divide the body of your literature review into the key issues and sub-issues you identified in your analysis of the current literature. As a reminder, these key issues and sub-issues represent the major themes, points, topics, important trends, intersections, and findings about which researchers agree or disagree. The key issues/sub-issues will represent an organized section of the literature review and will be used as a path for further discussion in the body of your literature review.
  6. Introduce each key issue/sub-issue with a topic sentence that describes the synthesis. Details that follow the topic sentence should describe the literature and include source identification and evidence in the form of examples, brief quotes, and paraphrases.
  7. Be sure to use clear transitions as you introduce sub-issues and sources.
  8. Provide source citations according to the required guidelines.
  9. Write a conclusion to your literature review that highlights the presented evidence and that demonstrates any possibilities for future research/action.
  10. Proofread your literature review.

Helpful Hints

  1. Focus on analysis, rather than a summary/description of what research has been done.
  2. Divide body sections into key issues/sub-issues, rather than on the individual work of the researchers.
  3. Review the topic sentences of each paragraph to be sure that they link back to your thesis and demonstrate a logical progression of ideas and evidence from beginning to end.

Unformatted Attachment Preview

Almashmoom 1 Yassmin Almashmoom Jason Martin ENC1101 25/03/219 Food Industry The food industry plays a significant role in satisfying people's needs with reverence to availability, delivery, and quality. In order to meet these needs, the producers, as well as the consumers, must adjust products and services to suit their needs. This article reviews past studies on the food industry. The production process in food industry varies according to the structure of the products, in which a small number of raw materials can be utilized to produce a selection of end products having factored in the customers' demand. Literature studies have shown that the studies on production systems in food industry evaluate the production and scheduling scope, mass customization, make to stock and make to order strategies, as well as the concept of postponement which is applicable in this industry. Therefore, the major four key issues in food processing are: i. Food industry ii. Production system and processes a) Processing b) Mixing iii. Mass customization iv. Product quality and perishability Almashmoom 2 I. Food Industry Agricultural products are the prime source of raw materials used in the food industry. Through agroindustry agricultural products are added value through manufacturing processes. Agroindustry has distinctive raw materials characterized by seasonality, perishability, and variability (Austin). Most agricultural products are seasonal and highly affected by the climate change, hence production continuity of agricultural produce has no certainty leading to an imbalance in supply and demand, giving rise to issues related to supply, production scheduling, supply chain, and marketing. Since agricultural products are generally bulky and perishable, packaging and transport technology is a necessity to resolve this issue. Speed and accuracy in storage and handling are essential to ensure food quality. Additionally, agricultural produce varies in both quality and quantity because of factors such as weather change, damage, and even livestock diseases. Variation in quality is as a result of the difficulty in agricultural products standardization, and this poses more challenges to production scheduling and quality control. II. Production system and processes Generally, there are two methods involved in food production, processing and mixing (Akkerman, et al). The processing stage involves intermediate product processing to produce semi-finished or intermediate products. The latter stage involves blending the intermediate products to formulate an end product. For instance, flour production involves processing varieties of flour milled from different grains to produce flour suitable for food processing industries (Akkerman, et al.). The end, however, may consist of one or a number of semi-final products. Almashmoom 3 III. Mass customization The shift from mass production manufacturing strategy to mass customization strategy has been backed by increased consumers’ needs and wants, which cause the demand of products variety to rise. Silveira et al. stated that mass customization is related to a firm’s ability to deliver a product or service in a flexible manner. Mass customization puts emphasis on product and service design on an individual basis to meet the needs and wants of every consumer through flexibility and integration (Frutos and Borenstein). This implies that the mass customization process can as well call for adjustments in the production system. With the advancement in technology, production of a variety of products has been enabled, for example, the variety of flour products structured on customers' needs has been made possible. In the current market, varieties of flour products are available in the market, which includes wheat protein content in flour as well as the type and weight in terms of packaging altered to the needs of the end users. Thus, it can be said that mass customization values consumer satisfaction while keeping the costs of production, product prices, as well as product quality. Accordingly, the application of this strategy should not increase production cost which imposes the increase in the prices of products. The major strategies related to mass customization are flexibility, postponement, and modularization. IV. Product Quality and Perishability The quality of food products including safety has been a major concern in the food industry. The quality of agricultural products changes continuously as they move along the supply chain, and this may lead to significant social, economic, and environmental concerns. Food spoilage cannot be avoided when agricultural products are being moved from farms to the factories for processing, food retailers, and end users. Food perishability also leads to losses through wastes. Almashmoom 4 The United Nations estimates that nearly a third of all food produced for human consumption goes to waste every year (He, Huang and Li). Nevertheless, the development of preservation technologies has offered means through which wastes can be minimized and enhance food safety along the supply chains. Extensive literature studies have been carried out on the adoption of preservation and traceability technology in the food industry. Mercier et al. provided a broad literature review on time-temperature management along the food supply chain, and Badia-Melis et al. reviewed traceability technology adoptions in food supply chains. The acceptance of traceability technologies and the implementation of temperature control has heightened information gathering, which is used to make decisions regarding inventory, distribution, and retail strategy while upholding safety in food supply chains. Works Cited Almashmoom 5 Akkerman, et al. "Influence of capacity and time constrained intermediate storage in two stage food production systems." International Journal of Production 45.13 (2007). Austin, J.E “Agro-industrial project analysis; EDI Series in Economic Development” World Bank, Washington D.C (1981). Frutos, J. D. & Borenstein, D. “A framework to support customer-company interaction in mass customization environments.” Computers in Industry (2004). He, Yong, et al. "Quality and Operations Management in Food Supply Chains: A Literature Review." Journal of Food Quality (2018). . ...
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Final Answer


Instructor’s Name
Student’s Name
Course Code
Food industry
Food forms an essential part of human life. Therefore, it is essential to understand
how it is grown, manufactured and shipped to improve the necessary areas to enhance the
quality of life. Generally, the food industry encompasses many activities relating to the
consumption, supply and catering for the different food products throughout the world. The
food industry has created many employment opportunities because there are many skilled and
unskilled workforce in the food industry. The food industry plays a vital role in the provision
of food products to consumers in the various parts of the world (Akkerman et al. 11). Food
products are always manufactured to serve multiple purposes such as to help to achieve
customer satisfaction, providing information relating to a particular product, to guarantee
safety and sustain the commercial feasibility. The ability of the food industry to meet the
following purposes is measured through the following aspects; the willingness of the
consumers to buy the food products for convenience and safety reasons, by the ability of the
food industry to create profits in relation to commercial viability and by the policies in a
country in meeting requirements for labelling and safety. Therefore, the main four key issues
in food processing are:
1. Food industry
2. Mass customisation
3. Product quality and perishability
4. Production system and processes
a) Processing

b) Mixing

1. Food industry
The food industry is a sophisticated collection of different businesses activities which are
responsible for the supply of the food products consumed by people in the whole world. The
food industry consists of sectors such as agriculture, manufacturing of items such as
agrichemicals and types of farm machinery, food service, education and grocery services
among others. The food industry also involves other industrial activities such as processing,
conversion, preparation, preservati...

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