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undergraduate thesis
Povijest krivotvorenja i sprječavanje krivotvorenja hrane
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:459673
Jakovljević, Martina
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

Jakovljević, M. (2014). Povijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:459673

Jakovljević, Martina. "Povijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:459673

Jakovljević, Martina. "Povijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:459673

Jakovljević, M. (2014). 'Povijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:459673

Jakovljević M. Povijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:459673

M. Jakovljević, "Povijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:459673

Metadata
TitlePovijest krivotvorenja i sprječavanje krivotvorenja hrane : završni rad
Title (english)The history and prevention of food counterfeiting
AuthorMartina Jakovljević
MentorLjiljana Primorac (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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Krivotvorenje hrane pojava je poznata još od Staroga vijeka, odnosno početka razmjene i trgovine, a ovisila je o području i uvjetima života. Definicija, kao i metode otkrivanja krivotvorenja mijenjale su se tijekom vremena zajedno s razvojem znanosti i tehnologije. Najveća količina krivotvorenih proizvoda pojavila se u vrijeme industrijalizacije, zbog loših životnih uvjeta, neinformiranosti potrošača i gotovo nikakvih sankcija. Problem se pokušavao riješiti primjenom zakona koji su u početku bili lokalni, no globalizacijom i razvojem međunarodne trgovine javljaju se i međunarodni zakoni. Unatoč velikom broju zakona, inspekcija i kontrola krivotvorenje postoji i danas, a kao pokušaj obrane od toga predlaže se informirati potrošače, stvoriti uvjete koji će smanjiti krivotvorenje, dati brži odgovor nadležnih institucija vezan uz povlačenje neispravne hrane s tržišta te postrožiti kazne po tomu pitanju.
Abstract (english)
Counterfeiting of food is an phenomenon know since ancient history, that is since time of exchange and trade and it depended on area and living conditions. Definition, same as methods of detection of adulteration have changed during the history together with development of science and technology. The biggest amount of counterfeit products appeared during the industrialization due to bad living conditions, lack of informations among consumers and almost none of sanctions. Solution for this problem was tried to be found through use of laws, first local ones and then, because of globalization and development of international trade, international laws. Despite a large number of laws, inspections and controls, counterfeiting is still happening, and as attempt of defence it is proposed to inform consumers, to create conditions which will reduce adulteration, to give faster response from competent institutions regarding the recall of defective food from the market and to tighten penalties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:459673
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-23 12:24:27