Research at the Faculty of Food Technology [of Latvia University of Agriculture]
2013
Blija, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Galoburda, R., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Morozovs, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Skrupskis, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Skudra, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Human life is based on nutrients. Their balance and share in food products influence not only the health and development of an individual, but also the whole society. Therefore it is essential that food products possess certain features suitable for an individual which could be defined as food product quality. The main research areas in food science and technology deal with food in all its aspects starting with raw materials, analysis and development of processes and technologies, and ending with safety, healthiness and quality of ready-to-eat food products. The aim of this review is to show the development of the research activities in food science and technology at the Faculty of Food Technology. Technologies have always played an important role in the development of science; the main research field of their development is preservation and optimization of the most important substances present in food. Minimum processing principles could be applicable, for example, introducing non-thermal processing technologies. The new technologies should meet market requirements; they should be profitable, competitive, and relevant to international development tendencies in this direction, open to further development and improvement. Four basic conditions are necessary for the implementation of a new technological process: clear strategy, business process, resources, and organization.
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