Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals Recent Scope for AI in the Food Production Industry Leading to the Fourth Industrial Revolution

Webology ◽  
2021 ◽  
Vol 18 (2) ◽  
pp. 1066-1080
Author(s):  
Elham Tahsin Yasin ◽  
Nawroz I. Hamadamen ◽  
Ganesh Babu Loganathan ◽  
Manikandan Ganesan
Keyword(s):  
Computer Vision ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Industrial Revolution ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
Feed The Future ◽  
Deep Learning Model

In today's situation, Artificial intelligence and computer vision collectively join together to analyze the big data obtained from predicted models. The role of AI in the agri-based food industry helps the stakeholders to access and monitor the supply chain. The phenomenon of applying AI and computer vision in the food industry would improve the entire operations. This research paper tries to provide an assisting model for farmers in food-processing and agriculture through the state-of-the-art method. Several concepts related to sustainability in food processing have been estimated through machine learning, and the deep learning model as a worldwide concept. The demand for the usage of AI and computer vision in the Ag-TECH industry has increased which impacts sustainable food production to feed the future. Certain implications have been suggested for real-time monitoring of the farming process, politics behind sustainable food production, and investment which is the main game-player in the present situation. The 4th Industrial Revolution [IR-4.0] was ushered in by the deployment of computer vision and AI in the food business, with computer vision robotics playing a crucial role in ensuring sustainable food production.

scholarly journals Identification of Risk Factors of Food Losses in Food Processing Plants

2021 ◽  
Vol 10 (1) ◽  
pp. 539
Author(s):  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food System ◽  
Raw Materials ◽  
Three Dimensions ◽  
Food Sector ◽  
Key Factor ◽  
Processing Plants ◽  
Food Losses

Losses take place along the entire food chain and they need to be analysed and monitored due to their impact on the development of the food sector. In addition to quantitative losses, irrational use of food contributes to the depletion of natural resources (e. g. water and energy) and poses a threat to the environment, constituting a barrier to sustainable development of the food sector. The aim of this study was to establish the causes and effects of food losses in food industry plants and to propose measures for their mitigation. The material for the study was data on losses gathered in six food industry plants located in Poland. The study was conducted on the basis of a survey. In the studied plants, 20 causes of losses were found. A fundamental role in food production is played by access to raw materials of appropriate quality. In any enterprise, the key factor responsible for the commission of errors is human. Food losses affect the food system and its balance in three dimensions: economic, social and environmental - due to the waste of resources used to produce food that is never eaten and due to greenhouse gas emissions. In summary, the risk of food losses must be prevented by eliminating any errors that may result in a product of inadequate quality characteristics.

scholarly journals The Main Correlations of the Hungarian’s Health Status and Food Consumption

2016 ◽  
Vol 5 (2) ◽  
pp. 42-47
Author(s):  
Izabella Mária Bakos ◽  
Kata Amelita Gódor
Keyword(s):  
Health Status ◽  
Development Strategy ◽  
Food Consumption ◽  
Food Production ◽  
Food Industry ◽  
Regional Level ◽  
Production And Consumption ◽  
Per Capita ◽  
Political Objective

Abstract It is a general socio-political objective of the mid- and long term food industry development strategy of Hungary to promote healthy food production and consumption. The realization of the strategy of the domestic food industry increasingly promotes healthy eating, for example consuming natural, domestic, fresh ingredients, prepared foods, in order to improve the overall health of the population (EFS, 2014-2020). Our study presents the regional tendencies of staple food consumption in Hungarian regions and the changes in indicators reflecting the health status of the population. Furthermore, our hypothesis states that there is a statistically provable correlation between the annual food consumption of Hungarian households per capita and the health status, on regional level.

scholarly journals PROBLEMS AND PROSPECTS OF UKRAINE’S FOOD INDUSTRY

2020 ◽  
Vol 1 (1) ◽  
pp. 37-42
Author(s):  
Viktoriia Khrypiuk
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Global Economy ◽  
Food Production ◽  
Food Industry ◽  
Swot Analysis ◽  
Value Added ◽  
Main Tool ◽  
State Regulation ◽  
Food Processing Sector

Ukraine's food industry is extremely important for the country's economy, and food production always deserves special attention in state economic policy and ensuring food security of the country. Therefore, this research is dedicated to the analysis of the main problems of development of the food processing sector of the country's economy and finding prospects for its development in the current conditions of functioning. The purpose of the article is the researching of problems of functioning and search of ways of improvement of development of Ukraine's food industry in the conditions of reorientation of process of manufacturing of branch products to more innovative and technologically advanced with high value added, taking into account modern global financial and economic, and technological trends of functioning of economy; identification of all positive and negative factors of functioning in the new conditions of the industry. Such production is considered as the main instrument of the country for improving the efficiency of development of the food industry of Ukraine in particular, and the economy of the country as a whole. In order to reach this purpose, the following objectives have been solved: the basic tendencies of development of the food processing sector of Ukraine are summarized in the context of solving global problems and challenges of the present and the directions of improving the efficiency of development of the food industry of Ukraine are justified by determining the priority of the state influence on the production and increase of export of food products with high value added. The subject of the research have been scientific, theoretical, methodological and practical aspects of the problems and prospects of development of the food industry of Ukraine. The methodology of the research assumes the dialectical nature of the relationship between the development of the global economy, integration processes, structural and transformational changes in the world economy with the formation and functioning of the food processing sector of the national economy. The research is based on a systemic approach, which is a comprehensive study of the main problems of food industry development. In addition, the methods of the empirical as well as theoretical levels have been used, namely: comparative analysis is to study the development of particular branches of the food industry and the main problems inherent in a particular industry; SWOT analysis, the methodology of which is the basis for developing strategic plans at any level; statistical and economic methods are to identify trends in structural and dynamic changes in food production; abstract-logical method is for generalization of theoretical propositions, establishment of causal relationships and formation of conclusions and proposals. The article considers the objective necessity of state supporting of the food industry of Ukraine in the conditions of a market economy, in view of their unique features. The economic principles of the necessity of directing state regulation to support the development of food processing with a deeper technological process of manufacturing of innovative products with high value added, as the main tool for enhancing the development of the food industry, are formed. The results of the research and conclusions obtained can be used in the practical activity of public authorities and local self-government aimed at ensuring food security, for the development of programs for the development of food industry, in the development of state programs of socio-economic development.

scholarly journals Polyphenols from waste streams of food industry: valorisation of blanch water from marzipan production

2020 ◽  
Vol 19 (6) ◽  
pp. 1539-1546 ◽  
Author(s):  
Veronika Hellwig ◽  
Johanna Gasser
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Downstream Processing ◽  
High Yield ◽  
Waste Streams ◽  
High Demand ◽  
Water Fractions ◽  
Amberlite Resins ◽  
Efficient Transfer

AbstractWaste fractions of food processing are promising sources of polyphenols, which are of high demand because of their favourable bioactivities. More recently, also wastewater and process water fractions are in focus of research and technologies for downstream processing, which is reviewed here. Adsorption as well as membrane technologies are widely used to achieve selective recovery of polyphenols from waste water. For technical implementation the processing of waste fractions must be separated from the primary food production process. Therefore, the key step is the efficient transfer of the waste fractions into a storable and transportable form of polyphenol-enriched fractions. This strategy is shown exemplarily for the marzipan production. Almond skin and blanch water are waste fractions containing catechin and procyanidins, for which a recycling concept has been developed. The polyphenolic ingredients of the blanch water can be specifically adsorbed by means of Amberlite resins or zeolites with high yield followed by ultrafiltration.

scholarly journals Ozone as a disinfectant in the food industry

Meso ◽  
2017 ◽  
Vol 19 (4) ◽  
pp. 346-352
Author(s):  
Martin Dobeic
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Microbiological Safety ◽  
Highly Effective

In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

Traceability systems in the Western Australia halal food supply chain

2015 ◽  
Vol 27 (2) ◽  
pp. 324-348 ◽  
Author(s):  
Delma Poniman ◽  
Sharon Purchase ◽  
Joanne Sneddon
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Network Effect ◽  
Business Networks ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Content Type ◽  
Traceability System ◽  
Halal Food

Purpose – The purpose of this paper is to explore the emergence and implementation of traceability systems in the Western Australian (WA) Halal food industry. In particular, to understand how individuals in facilitating organizations perceive the Halal idea logic and the benefits that a traceability system can provide to the Halal food processing industry. Design/methodology/approach – An empirical qualitative approach was employed to examine these issues utilizing in-depth interviews. Thematic analysis was carried out using Leximancer software. Findings – Findings suggest that individual’s perception of Halal idea logic is aligned to the roles they perform. These perceptions were impacted by the specific objectives or business interests of each organization. Facilitating organizations also perceive that traceability systems are a strategic tool in the Halal food processing industry. Practical implications – The research provides insights into how to improve existing understanding of the Halal idea logic within Halal food business networks and the benefits of implementing traceability systems in Halal food production. Joint activity between firms creates a network effect, where the value created is greater than that which the firms alone can create. Originality/value – Though traceability systems have become increasingly popular in the food industry, little research has been undertaken to understand how individuals in facilitating organizations perceive these systems, particularly in the growing Halal food industry. Hence, the study contributes to the literature of traceability studies and the area of change and process adaptation in business relationships in the context of halal food production.

Applications and toxicological issues surrounding nanotechnology in the food industry

2010 ◽  
Vol 82 (2) ◽  
pp. 349-372 ◽  
Author(s):  
Ligeng Xu ◽  
Ying Liu ◽  
Ru Bai ◽  
Chunying Chen
Keyword(s):  
Food Processing ◽  
Risk Evaluation ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Rapid Development ◽  
Regulatory System ◽  
Production Chain ◽  
Exposure Routes ◽  
Further Development

With the rapid development of nanotechnology, the presence of nanoparticles (NPs) in commercially available products is becoming more and more common. The field of food nanotechnology has experienced significant growth over the last five years. Agricultural cultivation, food processing, food packaging, food security, and water purification are examples of the important sectors linked with nanotechnology in the food production chain. However, safety concerns about such nanotechnology and the use of nanomaterials are increasing. Many determinants for the unusual activities and toxicities of the nanomaterials involving particle size, chemical composition, surface structure, and dosage are considered as well as three main exposure routes, including inhalation, ingestion, and dermal exposure. In addition, the trends and progress for toxicity and risk evaluation of the nanomaterials used in the food industry are also reviewed, which are helpful to understand and establish a regulatory system for the further development and use of NPs in the food industry.

Influence of Maternal Education on Food Consumption and Energy and Nutrient Intake in a Group of Pre-School Children from Madrid

2003 ◽  
Vol 73 (6) ◽  
pp. 439-445 ◽  
Author(s):  
Navia ◽  
Ortega ◽  
Requejo ◽  
Perea ◽  
López-Sobaler ◽  
...  
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Habits ◽  
Nutrient Intake ◽  
Maternal Education ◽  
Statistical Significance ◽  
Dietary Adequacy ◽  
Consumption Energy ◽  
Maternal Educational Level ◽  
Energy And Nutrient Intake

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar (p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

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