Naslov
Sustainability in Food Processing and Food Industry

Autori
Režek Jambrak, A., Nutrizio, M., Putnik, P., Bursać Kovačević, D.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, stručni

Izvornik
7th International Congress of Nutritionists / - Zagreb : Croatian Federation of Nutritionists, 2019, 61-61

ISBN
9789534818312

Skup
7th International Congress of Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 08.11.2019. - 10.11.2019

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
sustainable processing techniques, sustainable development, “clean and green” technologies, zero-waste production, Life Cycle Assessment of the products

Sažetak
Sustainable development, inaugurated by a series of national strategy documents and emphasized by European Union, requires the application of principles of the concept of sustainable development. It includes process management, public communication and the development of a new system of values in which environmental concerns occupy a significant place. In the food industry, rapid implementation of improvements in “ecoefficiency” or energy efficiency is required, whereas it is necessary to identify a wide range of (useful) natural materials by minimizing waste generation (zero waste). In addition to the circular economy, the techniques, tools and methods used in sustainability assessments are needed. Besides knowledge of processes and technologies in food technology and biotechnology, sustainable tools are future necessity to be applied in order to provide strategic development of companies, product development and product system improvements, with good marketing positioning. It is important to consider and to apply advanced thermal and nonthermal (“green”, sustainable) processing techniques in biosciences, and to critically consider the advantages and disadvantages of certain techniques, which is in line with the Global Sustainable Development Goals (2030). Advantages of using advanced thermal and nonthermal techniques in sustainable development are visible through small gas emissions ; through fast and efficient processes, low energy consumption, lower working temperatures, and efficient microbiological safety. Special emphasis is placed on the use of sustainable techniques in food technology, fermentation, biotechnological processes, by-products processing, etc., by implementing sustainable techniques in existing food processing lines. Along with the standard methodology of analysis, there are tools and concepts such as: Quality Function Deployment, Green Technology, Clean Label, Clean Processing and Production, Carbon Emission, Waste and Water Footprint, Zero Waste and Life Cycle Assessment (LCA). LCA is a vital and powerful tool that encompasses the assessment of overall environmental impact, while complementing other, equally-needed methods and processes to effectively and efficiently maintain consumption and production. This is in line with the long-term international interest in the so-called “clean technology” and the sustainable development required to improve “eco-efficiency” through the life cycle of a particular product or system, which is particularly important in the food industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA