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undergraduate thesis
Poboljšanje sigurnosti hrane kroz blockchain tehnologiju
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:405899
Mandušić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Mandušić, A. (2021). Poboljšanje sigurnosti hrane kroz blockchain tehnologiju (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:405899

Mandušić, Ana. "Poboljšanje sigurnosti hrane kroz blockchain tehnologiju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:405899

Mandušić, Ana. "Poboljšanje sigurnosti hrane kroz blockchain tehnologiju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:405899

Mandušić, A. (2021). 'Poboljšanje sigurnosti hrane kroz blockchain tehnologiju', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:405899

Mandušić A. Poboljšanje sigurnosti hrane kroz blockchain tehnologiju [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:405899

A. Mandušić, "Poboljšanje sigurnosti hrane kroz blockchain tehnologiju", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:405899

Metadata
TitlePoboljšanje sigurnosti hrane kroz blockchain tehnologiju
Title (english)Improving Food Safety Through Blockchain Technology
AuthorAna Mandušić
MentorJasmina Lukinac Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Blockchain tehnologija jedna je od najatraktivnijih tehnologija u računalnom svijetu unazad deset godina. Pozornost je privukla 2008. godine kada pod pseudonimom Satoshi Nakamoto iskoristio sve prednosti blockchain tehnologija za kreiranje digitalnog novca Bitcoin. Temeljne karakteristike blockchain tehnologije su nepromjenjivost i sigurnost. Jednom zapisani podaci ne mogu biti promijenjeni niti brisani, dok sigurnost pružaju kriptografski algoritmi. Ova tehnologija može se koristiti u raznim područjima kao što su financijski sektor, medicina, prehrambena industrija, trgovina i dr. Cilj ovog rada je analiza mogućnosti primjene blockchain tehnologije u prehrambenoj industriji i procesu proizvodnje hrane, opisat će se struktura i vrste blockchaina, prednosti i nedostaci navedene tehnologije kao i primjeri primjene iste u području prehrambene industrije s ciljem poboljšanja sigurnosti hrane.
Abstract (english)
Blockchain technology is one of the most advanced technologies in computing in the last decade. It attracted attention in 2008 when someone under the pseudonym Satoshi Nakamoto used all the advantages of blockchain technology to create the digital money Bitcoin. The basic features of blockchain technology are immutability and security. Once written, data cannot be altered or deleted, while cryptographic algorithms provide security. This technology can be used in a wide range of sectors, such as finance, medicine, food, commerce, etc. The aim of this article is to analyse the application of Blockchain technology in the food industry and food production process, describe the structure and types of Blockchain, the advantages and disadvantages of this technology and examples of its application in the food industry to improve food safety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:405899
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-10-04 10:06:12