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Authors
Advisor(s)
Abstract(s)
O presente estudo pretende analisar em detalhe as necessidades dos laboratórios do setor
alimentar, consumidores de pequenas quantidades de azoto líquido e/ou gelo seco, de forma
a propor um novo modelo de supply-chain para o mercado em questão, através da definição
e validação de um novo modelo de negócios para a Air Liquide.
Laboratórios alimentares são maioritariamente entidades que oferecem serviços de análise e
ensaio nas mais variadas áreas deste setor, permitindo garantir a segurança, composição,
autenticidade e pureza dos produtos alimentares analisados e que recorrem, entre outras, a
técnicas analíticas. Identificaram-se igualmente laboratórios independentes prestadores de
serviços especializados em ensaios genéticos, através da análise de DNA de animais, plantas
e alimentos. Laboratórios, que recorrem a técnicas analíticas e que prestam serviços
associados a ensaios genéticos, são importantes consumidores dos produtos destacados
neste estudo: o azoto líquido e o gelo seco.
O estudo de mercado permitiu identificar o perfil deste tipo de consumidores, sendo que estes
se enquadram num perfil de consumo de gás reduzido e/ou também pontual dada a natureza
das suas aplicações. A realização de inquéritos em território ibérico aos laboratórios
possibilitou igualmente entender quais as suas necessidades, sugestões de melhoria e os
seus pain points. Informação que revelou ser pertinente para atingir os objetivos deste estudo.
Com base nesta informação foi possível criar uma proposta para um novo modelo de supplychain,
através da introdução de uma oferta digital competitiva para este mercado. Os critérios
selecionados para avaliar a rentabilidade do projeto, incluem o VLA (Valor Líquido Atual), a
TIR (Taxa Interna de Rentabilidade) e o PR (Período de Recuperação) e todos validam a
rentabilidade do projeto para as previsões de mercado consideradas.
Em suma, o presente estudo contribuiu positivamente ao desempenho da Air Liquide e
permitiu sustentar com solidez o modelo de negócio proposto.
This study aims at analyzing in detail the needs of food laboratories, consumers of small amounts of liquid nitrogen and/or dry ice, in order to propose a new supply-chain model for the market in question, by defining and validating a new business model for Air Liquide. Food laboratories are mainly entities that offer analysis and testing services in the most varied areas of this sector, guaranteeing the safety, composition, authenticity and purity of food products and that use, among others, analytical techniques. Independent laboratories have also been identified as service providers, specialized in genetic testing, through the analysis of DNA from animals, plants and food. Laboratories that use analytical techniques and provide services associated with genetic testing are the major consumers of the products highlighted in this study: liquid nitrogen and dry ice. The market study made it possible to identify the profile of this type of consumers, fitting them into a profile of reduced gas consumption and possibly occasional given the nature of their applications. The carrying out of surveys in the Iberian territory also made it possible to understand customer’s needs, suggestions for improvement and their pain points. This information proved to be relevant to achieve the objectives of this study. Based on this information it was possible to create a proposal for a new supply-chain model, by introducing a competitive digital offer for this market. The criteria selected to evaluate the profitability of the project, include NPV (Net Present Value), IRR (Internal Rate of Return) and PB (Payback Period). All validate the profitability of the project for the market forecasts considered. In short, this study has made a positive contribution to Air Liquide's performance and enabled the proposed business model to be solidly sustained.
This study aims at analyzing in detail the needs of food laboratories, consumers of small amounts of liquid nitrogen and/or dry ice, in order to propose a new supply-chain model for the market in question, by defining and validating a new business model for Air Liquide. Food laboratories are mainly entities that offer analysis and testing services in the most varied areas of this sector, guaranteeing the safety, composition, authenticity and purity of food products and that use, among others, analytical techniques. Independent laboratories have also been identified as service providers, specialized in genetic testing, through the analysis of DNA from animals, plants and food. Laboratories that use analytical techniques and provide services associated with genetic testing are the major consumers of the products highlighted in this study: liquid nitrogen and dry ice. The market study made it possible to identify the profile of this type of consumers, fitting them into a profile of reduced gas consumption and possibly occasional given the nature of their applications. The carrying out of surveys in the Iberian territory also made it possible to understand customer’s needs, suggestions for improvement and their pain points. This information proved to be relevant to achieve the objectives of this study. Based on this information it was possible to create a proposal for a new supply-chain model, by introducing a competitive digital offer for this market. The criteria selected to evaluate the profitability of the project, include NPV (Net Present Value), IRR (Internal Rate of Return) and PB (Payback Period). All validate the profitability of the project for the market forecasts considered. In short, this study has made a positive contribution to Air Liquide's performance and enabled the proposed business model to be solidly sustained.
Description
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Keywords
air liquide análise de rentabilidade económica estudo de mercado laboratórios do setor alimentar supply-chain economic profitability analysis food laboratories market research
Pedagogical Context
Citation
Nobre, D.F.M. Proposta de um novo modelo de Supply-Chain para pequenas quantidades de azoto líquido e gelo seco em laboratórios alimentares. Lisboa: ISA, 2021, 91 p. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa