prikaz prve stranice dokumenta Izazovi u osiguranju sljedivosti u prehrambenoj industriji
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undergraduate thesis
Izazovi u osiguranju sljedivosti u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:474526
Golubov, Leona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Golubov, L. (2024). Izazovi u osiguranju sljedivosti u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:474526

Golubov, Leona. "Izazovi u osiguranju sljedivosti u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:474526

Golubov, Leona. "Izazovi u osiguranju sljedivosti u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:474526

Golubov, L. (2024). 'Izazovi u osiguranju sljedivosti u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:474526

Golubov L. Izazovi u osiguranju sljedivosti u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:474526

L. Golubov, "Izazovi u osiguranju sljedivosti u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:474526

Metadata
TitleIzazovi u osiguranju sljedivosti u prehrambenoj industriji
Title (english)Challenges in Providing Traceability in the Food Industry
AuthorLeona Golubov
MentorBlanka Bilić Rajs (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2024-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Proces globalizacije značajno je utjecao na prehrambenu industriju, no osim pozitivnih značajki koje je donio (slobodna trgovina i smanjenje lošeg utjecaja na okoliš), globalizacija je također stavila domaće proizvođače pred ozbiljne izazove. Suočeni su s povećanom konkurencijom, što otežava plasman domaćih proizvoda. Sljedivost je mogućnost praćenja proizvoda kroz sve faze proizvodnje, prerade i distribucije. U današnje vrijeme, potrošači sve više zahtjevaju pouzdane dokaze o sljedivosti, koji postaju ključni kriterij za ocjenu kvalitete i sigurnosti prehrambenih proizvoda. Pravovremeno i precizno praćenje fizičkog kretanja gotovih proizvoda i njihovih sastojaka, uz adekvatan protok informacija kroz prostor i vrijeme, glavna je karakteristika koncepta sljedivosti. Ona ima ključnu ulogu u povećanju konkurentnosti tvrtki na domaćem i globalnom tržištu. Prihvaćanje sljedivosti nije stvar izbora, u svakom sustavu mora biti osigurana te je glavno pitanje kako ćemo to učiniti na najbolji mogući način.
Abstract (english)
The process of globalization has had a significant impact on the food industry, but apart from the positive features it has brought (free trade and reduction of the negative impact on the environment), globalization has also put domestic producers in front of serious challenges. They are faced with increased competition, which makes it difficult to market domestic products. Traceability is the ability to track products through all stages of production, processing and distribution. Nowadays, consumers are increasingly demanding reliable evidence of traceability, which is becoming a key criterion for evaluating the quality and safety of food products. Timely and precise monitoring of the physical movement of finished products and their ingredients, with an adequate flow of information through space and time, is the main characteristic of the concept of traceability. It plays a key role in increasing the competitiveness of companies on the domestic and global markets. Accepting traceability is not a matter of choice, it must be ensured in every system, and the main question is how we will do it in the best possible way.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:474526
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 on2024-09-25 13:57:57