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A number of trends and challenges such as increased competition, new technologies and regulations, quality and new consumer trends have been forcing the food industry to change [1, 2, 3]. In response to these new challenges, food companies are improving compet‐ itiveness by restructuring, redesigning existing processes, and intensifying the fight for mar‐ ket share through product differentiation and/or the development of new food products [1]. In order to improve, companies in the food industry must adopt: Restructure of their organi‐ zations and redesign their processes; Automation of production and other processes to de‐ crease dependence on human resources and transfer activities to self-service facilities for customers and partners; Optimization of logistical infrastructure and systems; Energy sav‐ ing measures through new technology and materials, new production methods and goodpractice implementation; Political and regulatory developments (food safety and other regulations); Technological changes (biotechnology, ICT and RFID, robotics, sensors, e-busi‐ ness); Understand globalization, market developments and customer trends.

The Redesign of Processes’ Development in Food Production Organizations Using Quality Engineering Methods and Tools