Contents 1/2007

okladka Przemysł Spożywczy 1/2007

FOOD – FEEDING

  • 2 Progress in Food Manufacture and Nutrition Recommendations – J. Gawęcki
    • In this paper the relationships between food production and nutrition recommendations have been presented. Activities of food producers undertaken to improve nutrition value of foods do not always have to turn out to be beneficial for the health of consumers. This problem has been perceived by the EU experts and led to elaboration of the new regulations that may significantly influence the food market in the future.
  • 6 Consumer of the XXIth Century – E. Babicz-Zielińska, R. Zabrocki
    • The up-to-date research results of consumer preferences and attitudes towards transgenic, functional, ecological, convenience and unfamiliar foods have been presented. The improper attitudes towards various forms of food have often resulted from unfamiliarity of foods (neophobia) or of their effects on health (functional and transgenic food). The organic food is assumed as food safe for health, of higher nutritive value and better sensory attributes than traditional food. Convenience food is a significant factor of life style, especially for young people, keeping little households.

SCIENCE

  • 10 From Biochemistry to Modern Biotechnology – J. R. Warchalewski
    • In this article, important scientific discoveries have been reviewed which influenced formation of contemporary, environment-friendly biotechnology and beginning of transgenic food production. From the historical point of view, the first biochemical research was dated at the end of XVIII century, while their dynamic development came on in the middle of XX century. The discovery of deoxyribonucleic acid (DNA) structure by Jams Watson and Francis Crick (Nobel Laureates – 1962) was recognized by many scientific authorities as crucial, which led to birth of molecular biology and in consequence, modern biotechnology. However, modern biotechnology full potential may only be implemented when its tools, such as genome-reading technology will be inexpensive and easily accessible.

TECHNOLOGY

  • 15 Microwaves in Food Industry – R. Parosa

MARKET

  • 24 Enrichment of Food – Declared and Real Values – D. Jantarska, B. Ratkovska, H. Kunachowicz
    • This work concerns the comparison of vitamin C and calcium level, as declared on the label with the quantity estimated analytically in fortified products available on Warsaw market. The excess amount of vitamin C applied while fortification process of food was recorded in the research. Any differences between calcium quantity estimated and declared on the label were not, however, found. At the end of 2006, test of the EU Regulation on adding vitamins and minerals and other substances was published. The mentioned regulation will be obligatory in all EU Member States and will replace national rules concerning facultative enrichment of food.
  • 28 British Food Market – M. Dembiński
  • 30 Polish Food Enterprises on the 2000 Ranking List – J. Drożdż
    • Although the companies of the food industry recorded on The 2000 List „Rzeczpospolita” journal represent merely about 7% of the firms performing in the sector, their share in the sector’s income is significant and amounts to over 50%. All the branches of the food industry are noted on the List, nevertheless, the dairy, meat, feed-manufacturing and fruit and vegetable sectors were most frequently represented. The representation of the other branches was less numerous, however, those were the big companies with a high share in the turnover of their sectors.

TRAINING

  • 34 The Ways of Promoting Creativity of Workers in the Organization – E. Jerzyk
    • Together with increasing worldwide competition and ever more pressing environmental turbulence, the ability of organizations to innovate is seen as a key to its success. Introducing new products and new technology, adopt and reinvent organization in changing market is a need and necessary to companies which want to increase and develop. In this paper, I will present my views of individual characteristics and attributes of the workplace that enhance and promote creativity of workers. Author thinks that organizations can promote creativity more through planning, coordination creativity policy and creating proper work environment, than employment of creativity people.

TECHNICS

  • 38 Taropak 2006 and Polagra. Packages and Packing Equipment for Food Industry – A. Górecka
  • 38 The Latest Technology and Innovative Products of Taropak’2006