Science, Technologies, Innovations №1(21) 2022, 62-68 p

Pivovarov O. A. — D. Sc. in Engineering, Professor. Professor of the Department of Agricultural Products Processing and Storage Technologies, Dnipro State Agrarian and Economic University, Serhiy Yefremov Str., 25, Dnipro, 49000; +38 (097) 342-46-60;; ORCID: 0000-0003-0520-171X

Mykolenko S. Y. — PhD in Engineering, Associate Professor, Associate Professor of the Department of Agricultural Products Processing and Storage Technologies, Dnipro State Agrarian and Economic University, Serhiy Yefremov Str., 25, Dnipro, 49000; +38 (098) 964-26-84;; ORCID: 0000-0002-1959-1141

Hez Y. V. — Lecturer of Department of Agricultural Products Storage and Processing Technologies, Dnipro State Agrarian and Economic University, Serhiy Yefremov Str., 25, Dnipro, 49000; +38 (050) 922-65-05;; ORCID: 0000-0003-2173-7338


Abstract. The article considers aspects of food security in view of the loss of food raw materials in the food chain at different stages of production. Loss of food raw materials occurs at all stages of the food chain. Thus, there is an increase in losses of food raw materials, the amount of which exceeds 1,3 billion tons annually. In general, there are two categories of food losses. The first category is formed during the stages of collection, transportation, maturation and processing of food raw materials, while the second category arises through the fault of the final consumer. The amount of food loss is also affected by the industrial development of the planet. In general, industrialized countries are characterized by a much higher percentage of food losses. In turn, more than 80 % of the loss of food raw materials can be avoided through the introduction of innovative storage technologies, and the use of resource-saving technologies will be promising. No less important aspect to reduce the loss of raw materials at the stage of consumption is the rationalization of food culture and consumer awareness.

Keywords: food industry, food products, food chain, losses of food raw materials, food security, resource conservation.


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