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Khramtsov A.G., North Caucasus Federal University, pr. Kulakova 2, Stavropol, 355029 Russia

Evdokimov I.A., North Caucasus Federal University, pr. Kulakova 2, Stavropol, 355029 Russia

Lodygin A.D., North Caucasus Federal University, pr. Kulakova 2, Stavropol, 355029 Russia

Budkevich R.O., North Caucasus Federal University, pr. Kulakova 2, Stavropol, 355029 Russia,

Year 2014 Issue 1 DOI 664
Annotation 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.
Keywords High technology, convergent technologies, food industry, biotechnology, nanotechnology, information technology, cognitive technologies
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Khramtsov A.G. TECHNOLOGY DEVELOPMENT FOR THE FOOD INDUSTRY: A CONCEPTUAL MODEL / Khramtsov A.G., Evdokimov I.A., Lodygin A.D., Budkevich R.O. // Food and Raw Materials. - 2014. - no. 1. - P. 22-26
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