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 . .