Naslov
Innovations and emerging technologies related to trends in nutrition as a prerequisite of food industry development

Autori
Lovrić, Tomislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Abstract book of the 4th Croatian Congress of Food Technologists, Biotechnologist and Nutricionists : Central European Meeting / Tripalo, Branko - Zagreb : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2001

ISBN
953-96846-5-X

Skup
Croatian Congress of Food Technologists, Biotechnologist and Nutricionists : Central European Meeting (4 ; 2001)

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food industry; nutrition

Sažetak
Growing understanding of food quality importance on human health and activity intensifies food manufacturer's effort's in finding improved products and procedures aimed at satisfying specific needs of different consumers' categories (regarding age, sex, activity as well as ethnical, health and social status). Just this diversification in consumer's demand is one of the characteristics present today on food market which directs research and development of food technology. In addition to organic, natural and minimally processed foods, functional food (including the so-called therapeutical food) is expected to have a big impact on the market. Production of organic food in developed countries grows annually at a rate of 20 % (e.g. last year it reached 6 billion US $ in the USA). Preserving and processing of this kind of food require a specific treatment. One of the current technological objectives is to reconcile some advantages of various kinds of convenience food with the above mentioned nutritive criteria. As a result of this some traditional technologies are abandoned and new ones are being introduced, including new additives and auxiliary agents, which presumes new approaches in research and development activities, such as intensified interdisciplinary cooperation and application of generic technologies. Some new and emerging technologies were elaborated at the last (3rd) Congress in 1998, as well as the some other meetings. These technologies and innovations in food products and processes development are indispensable for the prosperous competition on the market. The lowering of trade barriers and technological innovations has not only reduced transport and handling costs but has also increased the competition on the global market, where the use of Internet (web-sites) in food trade plays the growing role. Taking into consideration these conditions Croatian science and food manufacturer's development departments have to conform their research programmes to the present trends, provided that the level food production will be in accordance with needs and possibilities of our country.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA