TECHNOLOGY DEVELOPMENT FOR THE FOOD INDUSTRY: A CONCEPTUAL MODEL

Foods and Raw Materials. 2014;2(1):22-26 DOI 10.12737/4121

 

Journal Homepage

Journal Title: Foods and Raw Materials

ISSN: 2308-4057 (Print); 2310-9599 (Online)

Publisher: Kemerovo State University

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Russian Federation

Language of fulltext: English

Full-text formats available: PDF

 

AUTHORS

Khramtsov A.G. (North Caucasus Federal University)
Evdokimov I.A. (North Caucasus Federal University)
Lodygin A.D. (North Caucasus Federal University)
Budkevich R.O. (North Caucasus Federal University)

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 24 weeks

 

Abstract | Full Text

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.