ECONOMIC ADVANTAGES OF THE INTRODUCTION OF INFORMATION TECHNOLOGIES IN THE FOOD INDUSTRY

Our research explores how additive manufacturing can support the food industry in facing its current global challenges. Although information technologies are usually highlighted as the main driver of the Industry 4.0 concept, which was first introduced during the Hannover Fair event in 2011, we posit that additive manufacturing can be the true generator of a sustainable competitive advantage in this sector. This evidence stems from a case study in a plant of one of the world’s largest fishing multinational companies. Our results show how, through robotic claw optimization using three-dimensional printing, we not only reduce the manufacturing costs but also increase the flexibility of the line and reduce time to market. On the one hand, our findings should encourage managers to test this technology at their facilities; on the other hand, policymakers should promote the adoption of additive manufacturing, highlighting the potential of this technology within the Industry 4.0 context.

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DIGITAL PLATFORMS IN THE NEW WORLD OF DIGITAL AGRICULTURAL BUSINESS

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/941/1/012008 ◽

2021 ◽

Vol 941 (1) ◽

pp. 012008

Author(s):

Tatiana Sergeevna Kolmykova ◽

Natalya Petrovna Kazarenkova ◽

Ekaterina Aleksandrovna Merzlyakova ◽

Oleg Valeryevich Aseev ◽

Petr Petrovich Kovalev

Keyword(s):

Food Industry ◽

Information Technologies ◽

Agricultural Sector ◽

Digital Transformation ◽

Environmental Friendliness ◽

Economic Space ◽

Digital Platforms ◽

Agricultural Enterprise ◽

Industrial Complexes ◽

Agricultural Business

Abstract The global process of digital transformation of the economic space currently involves all industries. The introduction of digital technologies and platform solutions into the activities of enterprises in the agricultural sector is a strategically important task to ensure the country’s food security, the solution of which is being carried out within the framework of the national project “Digital Agriculture.” The relevance and the need for digital transformation of agriculture and the food industry are due to the new capabilities of managing agro-industrial complexes, as well as the modern conditions for the formation and realization of their development potential. The research focuses on instruments of digitalization of agriculture as a way of innovative optimization of its development. The efficiency of introducing digital innovations and information technologies into agriculture is based on improving the efficiency of production processes, organizing and managing an agricultural enterprise, taking into account the elimination of targeted conflicts, while achieving a balance of productivity and environmental friendliness of technological processes. This approach to the digital transformation of the agricultural sector will contribute to the qualitative restructuring of all production and organizational processes, which will ultimately create the prerequisites for increasing efficiency and reducing the risk of agriculture as a whole.

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FOODTECH – A MODERN VECTOR IN THE DEVELOPMENT OF THE FOOD INDUSTRY

Vestnik Universiteta ◽

10.26425/1816-4277-2021-1-120-125 ◽

2021 ◽

pp. 120-125

Author(s):

Ya. Yu. Chernikov

Keyword(s):

Food Industry ◽

Information Technologies ◽

Scientific Paper ◽

Research Area ◽

Family Values ◽

Russian Market ◽

Global Trends ◽

New Family ◽

Health And Nutrition ◽

And Performance

The article considers the current trends in the development of the food industry and the direction of food technology, which are based on the integration of digital technologies within the entire food chain: from farms and food production to packaging, storage, preparation and disposal of food. The purpose of this scientific paper is to study global trends, the growth rate of investments in this area and the prospects for the future. The author considers in more detail the Russian market for the delivery of ready-made rations, which is now gaining more and more popularity. The main drivers of the market are: new family values, health and nutrition standards, information technologies and the birth of new types of consumers. Only two serious competitors are currently represented in the Russian market: GrowFood and Performance Group, each with a market share of about 40 %. In the near future, a complete monopolization of the Russian market is possible, and this, of course, is a negative factor for consumers. The research area is in the early stages of the life cycle, and requires more attention and protection from institutional authorities.

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Heidegger on the Connection between Nihilism, Technology, Art, and Politics (1992)

10.1093/oso/9780198796220.003.0010 ◽

2017 ◽

Keyword(s):

Fast Food ◽

Food Industry ◽

Information Technologies ◽

Moral Knowledge ◽

Human Existence ◽

Global Information ◽

Fast Food Industry ◽

Art And Politics ◽

Power Stations ◽

The World

Dreyfus defines nihilism as the leveling of all meaningful differences, as a result of which existence no longer has inherent meaning. Human existence loses its goal or direction, and thus nothing can have authority for us, make a claim on us, or demand a commitment from us. Dreyfus follows Heidegger in arguing that modern nihilism is ultimately rooted in background practices that subject everything—including our moral knowledge—to detached reflection. We rightly celebrate our ability to get everything clear and under control—an ability fostered by foreground practices as diverse as power stations, the fast food industry, and global information technologies. But these practices for the total organization of the world depend on our background practices revealing everything as a resource to be optimized and controlled.

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SysSensory

Journal of Information Technology Research ◽

10.4018/jitr.2020040104 ◽

2020 ◽

Vol 13 (2) ◽

pp. 60-74

Author(s):

Helena Alvelos ◽

Leonor Teixeira ◽

Ana Luísa Ferreira Andrade Ramos ◽

Ana Raquel Xambre

Keyword(s):

Decision Support ◽

Decision Support System ◽

Support System ◽

User Interfaces ◽

Sensory Analysis ◽

Food Industry ◽

Information Technologies ◽

Statistical Techniques ◽

Organoleptic Characteristics ◽

Innovative Tool

Sensory analysis is an area of the food industry to evaluate products' organoleptic characteristics. It encompasses a tasting process that produces large amounts of data used both in decisions about the products and to evaluate the tasters. In this context, some tools that usually support Industrial Engineering processes, can help making more reliable and timely decisions. The aim of this work is then to present a decision support system – SysSensory – developed to help food companies' deal with that data, by means of collecting, processing and visualizing it. Therefore, some statistical techniques incorporated in the system are explained, the specification of the system is described and some of the system's user interfaces are presented. SysSensory is considered a valuable contribute for researchers on Sensory Analysis, Statistics, as well as Information Technologies, and also for the food industry, for which it can be an innovative tool.

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Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100146084 ◽

1993 ◽

Vol 51 ◽

pp. 48-49

Author(s):

Jean Fincher

Keyword(s):

Lipid Droplets ◽

Food Systems ◽

Food Industry ◽

Freeze Fracture ◽

Food Science ◽

Complex Interactions ◽

Fat Reduction ◽

Important Trend ◽

Conventional Foods ◽

Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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