Impacts of New Development in Food Industry

The question of regulation, innovation and their influence on competitiveness in global markets has a high relevance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce new products and services in the market. Transformation activities in the food industry can be detected  on different levels and with differing methodological approaches innovative fields in the food industry are analysed whether the existing regulatory framework has hindering or facilitating impacts on the development and introduction of new supplements : the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products. In the coming years the agro-food sector is confronted with multifarious new scientific approaches and technical opportunities which often have an interdisciplinary character. However, in remarkable SMEs of the food industry are not well prepared to profit from these developments. Therefore, the investiture and building-up of interfacing competencies as well as the establishment of new outermost knowledge and competence networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to broaden the knowledge base of external co-operations and include clients, retail companies, research institutes,particular service companies as well as other companies of the food and supplying industries in such networks

  • Food Storage and Distribution
  • Production and Processing of food with wastewater (Polluted Water)
  • Water quality deterioration with inputs of fertilizers and pesticides
  • Health and nutritional effects due to consumption of contaminated water.
  • Food Borne Diseases
  • Risk and Hazard Analysis
  • Effect of parasites on Food utilization by the individual metabolism
  • Herbal Food Supplements

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