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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, budkev@mail.ru

Год 2014 Номер журнала 1 DOI 664
Аннотация 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.
Ключевые слова High technology, convergent technologies, food industry, biotechnology, nanotechnology, information technology, cognitive technologies
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи 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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