TY  - JOUR
AU  - Djekić, Ilija
AU  - Velebit, Branko
AU  - Pavlić, Branimir
AU  - Putnik, Predrag
AU  - Šojić Merkulov, Daniela
AU  - Bebek Markovinović, Anica
AU  - Bursać Kovačević, Danijela
PY  - 2023
UR  - https://link.springer.com/article/10.1007/s12393-023-09354-2
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6458
AB  - The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.
T2  - Food Engineering Reviews
T2  - Food Engineering ReviewsFood Eng Rev
T1  - Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
EP  - 32
SP  - 1
DO  - 10.1007/s12393-023-09354-2
ER  - 

@article{
author = "Djekić, Ilija and Velebit, Branko and Pavlić, Branimir and Putnik, Predrag and Šojić Merkulov, Daniela and Bebek Markovinović, Anica and Bursać Kovačević, Danijela",
year = "2023",
abstract = "The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.",
journal = "Food Engineering Reviews, Food Engineering ReviewsFood Eng Rev",
title = "Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century",
pages = "32-1",
doi = "10.1007/s12393-023-09354-2"
}

Djekić, I., Velebit, B., Pavlić, B., Putnik, P., Šojić Merkulov, D., Bebek Markovinović, A.,& Bursać Kovačević, D.. (2023). Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. in Food Engineering Reviews, 1-32.
https://doi.org/10.1007/s12393-023-09354-2

Djekić I, Velebit B, Pavlić B, Putnik P, Šojić Merkulov D, Bebek Markovinović A, Bursać Kovačević D. Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. in Food Engineering Reviews. 2023;:1-32.
doi:10.1007/s12393-023-09354-2 .

Djekić, Ilija, Velebit, Branko, Pavlić, Branimir, Putnik, Predrag, Šojić Merkulov, Daniela, Bebek Markovinović, Anica, Bursać Kovačević, Danijela, "Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century" in Food Engineering Reviews (2023):1-32,
https://doi.org/10.1007/s12393-023-09354-2 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Putnik, Predrag
AU  - Valjak, Filip
AU  - Pavlić, Branimir
AU  - Šojić, Branislav
AU  - Bebek Markovinović, Anica
AU  - Bursać Kovačević, Danijela
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5844
AB  - Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.
PB  - Elsevier Ltd
T2  - Current Opinion in Food Science
T1  - 3D printing as novel tool for fruit-based functional food production
EP  - 145
SP  - 138
VL  - 41
DO  - 10.1016/j.cofs.2021.03.015
ER  - 

@article{
author = "Tomašević, Igor and Putnik, Predrag and Valjak, Filip and Pavlić, Branimir and Šojić, Branislav and Bebek Markovinović, Anica and Bursać Kovačević, Danijela",
year = "2021",
abstract = "Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.",
publisher = "Elsevier Ltd",
journal = "Current Opinion in Food Science",
title = "3D printing as novel tool for fruit-based functional food production",
pages = "145-138",
volume = "41",
doi = "10.1016/j.cofs.2021.03.015"
}

Tomašević, I., Putnik, P., Valjak, F., Pavlić, B., Šojić, B., Bebek Markovinović, A.,& Bursać Kovačević, D.. (2021). 3D printing as novel tool for fruit-based functional food production. in Current Opinion in Food Science
Elsevier Ltd., 41, 138-145.
https://doi.org/10.1016/j.cofs.2021.03.015

Tomašević I, Putnik P, Valjak F, Pavlić B, Šojić B, Bebek Markovinović A, Bursać Kovačević D. 3D printing as novel tool for fruit-based functional food production. in Current Opinion in Food Science. 2021;41:138-145.
doi:10.1016/j.cofs.2021.03.015 .

Tomašević, Igor, Putnik, Predrag, Valjak, Filip, Pavlić, Branimir, Šojić, Branislav, Bebek Markovinović, Anica, Bursać Kovačević, Danijela, "3D printing as novel tool for fruit-based functional food production" in Current Opinion in Food Science, 41 (2021):138-145,
https://doi.org/10.1016/j.cofs.2021.03.015 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Pojić, Milica
AU  - Tonda, Alberto
AU  - Putnik, Predrag
AU  - Bursać-Kovačević, Danijela
AU  - Rezek-Jambrak, Anet
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4919
AB  - This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA revealed four hot spots: system boundaries of LCA; used functional units; type and quality of data categories, and main assumptions and limitations of the study. Within the inventory analysis, challenging issues are associated with allocation of material and energy flows and waste streams released to the environment. Impact assessment brings uncertainties in choosing appropriate environmental impacts. Finally, in order to interpret results, a scientifically sound sensitivity analysis should be performed to check how stable calculations and results are. Identified challenges pave the way for improving LCA of food supply chains in order to enable comparison of results.
PB  - MDPI, BASEL
T2  - Foods
T1  - Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain
IS  - 8
VL  - 8
DO  - 10.3390/foods8080301
ER  - 

@article{
author = "Djekić, Ilija and Pojić, Milica and Tonda, Alberto and Putnik, Predrag and Bursać-Kovačević, Danijela and Rezek-Jambrak, Anet and Tomašević, Igor",
year = "2019",
abstract = "This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA revealed four hot spots: system boundaries of LCA; used functional units; type and quality of data categories, and main assumptions and limitations of the study. Within the inventory analysis, challenging issues are associated with allocation of material and energy flows and waste streams released to the environment. Impact assessment brings uncertainties in choosing appropriate environmental impacts. Finally, in order to interpret results, a scientifically sound sensitivity analysis should be performed to check how stable calculations and results are. Identified challenges pave the way for improving LCA of food supply chains in order to enable comparison of results.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain",
number = "8",
volume = "8",
doi = "10.3390/foods8080301"
}

Djekić, I., Pojić, M., Tonda, A., Putnik, P., Bursać-Kovačević, D., Rezek-Jambrak, A.,& Tomašević, I.. (2019). Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain. in Foods
MDPI, BASEL., 8(8).
https://doi.org/10.3390/foods8080301

Djekić I, Pojić M, Tonda A, Putnik P, Bursać-Kovačević D, Rezek-Jambrak A, Tomašević I. Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain. in Foods. 2019;8(8).
doi:10.3390/foods8080301 .

Djekić, Ilija, Pojić, Milica, Tonda, Alberto, Putnik, Predrag, Bursać-Kovačević, Danijela, Rezek-Jambrak, Anet, Tomašević, Igor, "Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain" in Foods, 8, no. 8 (2019),
https://doi.org/10.3390/foods8080301 . .