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Engineering Power : Bulletin of the Croatian Academy of Engineering, Vol. 15 No. 3, 2020.

Review article

Challenges Facing the Food Industry

Antun Jozinović ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Đurđica Ačkar ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Ante Lončarić ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Veronika Barišić ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Stela Jokić ; Akademija tehničkih znanosti Hrvatske
Jurislav Babić ; Akademija tehničkih znanosti Hrvatske
Borislav Miličević ; Prehrambeno-tehnološki fakultet Osijek Sveučilišta J. J. Strossmayer u Osijeku
Drago Šubarić ; Akademija tehničkih znanosti Hrvatske

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Abstract

Never before have so many demands been made on the food industry as today. In addition to producing safe and tasty food, the food industry faces the challenge of making food functional, easy to prepare and convenient, with a “zero waste” approach, both in the use of raw materials and in packaging. Food is not only fuel, but it has been given a role in preventing various diseases and improving human health, preferably finely tuned to personal needs and de-sires. For all these reasons, scientists are working with the food industry to solve problems associated with the consumption of unhealthy foods and to produce new products with increased nutritional value. Furthermore, several­ new strategies have recently been implemented to address the problem of negative environmental impacts and to maintain sustainability in the food industry. Therefore, the aim of this paper is to describe some of the contemporary challenges of the food industry and trends towards their solution.

Keywords

foof industry, "zero waste",

Hrčak ID:

244898

URI

https://hrcak.srce.hr/244898

Publication date:

8.10.2020.

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