Nowadays everyone agrees to say that it is important to improve time of design or manufacturing of products. The concurrent engineering concept is playing a great part offering a better control of associated decisions and know how during development or production. The article we are presenting should consider the improvement of a decisional process during manufacturing of product within Food Industry.
The approach proposed by L.R.G.S.I is divided in four stages whose aim is to present an optimal decisional referential system as far as studied development is concerned; also a decisional know how cartography to allow contribution to research approach of new products.
We propose to introduce approach in a global manner as well as four steps with necessary implements. Then, to enable this approach, an industrial application has been made to autothenticate it. It concerns a food industry specialist in cheese production. These works are completing a study we have already started on decisions taken between process actors where research of a best formalization of as associated decisions and know how is opened.