TECHNOLOGY DEVELOPMENT FOR THE FOOD INDUSTRY: A CONCEPTUAL MODEL

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Tytuł:: TECHNOLOGY DEVELOPMENT FOR THE FOOD INDUSTRY: A CONCEPTUAL MODEL
Autorzy:: Khramtsov A.G.
Evdokimov I.A.
Lodygin A.D.
Budkevich R.O.
Temat:: High technology
convergent technologies
food industry
biotechnology
nanotechnology
information technology
cognitive technologies
Food processing and manufacture
TP368-456
Źródło:: Foods and Raw Materials, Vol 2, Iss 1, Pp 22-26 (2014)
Wydawca:: Kemerovo State University, 2014.
Rok publikacji:: 2014
Kolekcja:: LCC:Food processing and manufacture
Typ dokumentu:: article
Opis pliku:: electronic resource
Język:: English
ISSN:: 2308-4057
2310-9599
Relacje:: http://jfrm.ru/?page=archive&jrn=3&article=4; https://doaj.org/toc/2308-4057; https://doaj.org/toc/2310-9599
DOI:: 10.12737/4121
Dostęp URL:: https://doaj.org/article/0778d575ecb5485ba5d13d5164694cdc Link otwiera się w nowym oknie
Numer akcesji:: edsdoj.0778d575ecb5485ba5d13d5164694cdc
: Czasopismo naukowe

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The information available on high technology in food industry is systematized. Different approaches to the development and integration of scientific knowledge are discussed. According to the European Institute for Food Processing (EU-IFP), there are three possible areas where a breakthrough in food science can occur: biotechnology (BIOTECH), nanotechnology (NANO), and information and communication technology (ICT). A transition is expected of high technology in food industry to convergent technologies in a combination with cognitive science (COGNITIVE). The four components of high technology are analyzed using food industry examples. We believe that the transfer of scientific knowledge into food industry can facilitate the technological development of the Russian agroindustrial complex.

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