Industrial Food Production Research Articles

Energy Intensity of Food Industry Production in Poland in the Process of Energy Transformation

The aim of this study was to assess the energy consumption of production in selected branches of the food industry in Poland and to identify its changes after Poland’s accession to the EU. This issue is particularly important in the period of energy transformation and soaring energy prices. The novelty of this article is the determination of changes in the energy efficiency of various branches of the food industry. The main source of data was mass statistics data and unpublished data from the Central Statistical Office for 2004–2020. Descriptive statistics, comparative analysis, and strategic group mapping were used in the data analysis. The research shows that the production of foodstuffs is one of the most energy-intensive processing sectors. This results, among others, from many active enterprises in this sector and a large variety of industries. Individual food-processing industries are characterized by large differences in the energy consumption of production, which determines the different levels of electricity costs and affects the competitiveness of enterprises. In 2004–2019, the average electricity consumption in the food industry in Poland decreased by 31.5%. A greater increase in the value of sold production compensated for the higher energy consumption. This indicates an improvement in production efficiency and contributes to greater environmental protection. In the food sector, simple comparative advantages disappear in the form of lower production costs. This situation encourages processing companies to look for energy savings. The research results can be useful not only in Poland but also in other countries in shaping economic policy. The energy crisis caused by the war in Ukraine may require different actions to be taken against various sectors of the food industry.

Molecular dynamics simulation of thermal characteristics of globulin protein dissolved in dilute salt solutions using equilibrium and non-equilibrium methods

The aggregation of 7S globulin protein (7SGP) in mature soybean (Glycine max) seeds is an extracellular matrix protein. This atomic compound can be detected in various food products. So, this protein structure's thermal properties (TP) can be important for various food industry products. Molecular Dynamics (MD) simulations describe the atomic arrangement of this protein and forecast TP of them in various initial conditions. The present computational work estimates the 7SGP thermal behavior (TB) by equilibrium (E) and non-equilibrium (NE) methods. In these two methods, the 7SGP is represented using DREIDING interatomic potential. MD outputs predicted 0.59 and 0.58 W/mK values for thermal conductivity (TC) of 7SGP at T0 = 300 K and P0 = 1 bar using E and NE methods. Furthermore, computational results represented that the pressure (P) and temperature (T) are significant factors for the TB of 7SGP. Numerically, TC of 7SGP reaches 0.68 W/mK, 0.52 W/mK by T/P increasing. MD results predicted the interaction energy (IE) between 7SGP and aqueous media could fluctuate between −110.64 and 161.53 kcal/mol by the change in T/P after t = 10 ns?These results should be supposed to design new methods for various food industry purposes, such as producing and processing edible oils.

Can food security and low carbon be achieved simultaneously? —An empirical analysis of the mechanisms influencing the carbon footprint of potato and corn cultivation in irrigation areas

Irrigated agriculture has tripled since 1950, accounting for 20% of the global arable land and 40% of food production. Irrigated agriculture increases food security yet has controversial implications for global climate change. Most previous studies have calculated carbon emissions and their composition in irrigated areas using the engineering approach to life-cycle assessment. By combining life cycle assessment (LCA)-based carbon emissions accounting with econometric models such as multiple linear regression and structural equation modeling (SEM), we conducted an interdisciplinary study to identify the influencing factors and internal mechanisms of the carbon footprint (CFP) of smallholder crop cultivation on irrigation reform pilot areas. To this end, we investigated corn and potato production data in the 2019–2020 crop years for 852 plots of 345 rural households in six villages (two irrigation agriculture pilot villages and four surrounding villages as controls) in Southwest China. The crop CFP in the irrigation agriculture pilot areas was significantly lower than in non-reform areas. Irrigation reforms mainly impacted the crop CFP through four intermediary effects: the project (implementation of field irrigation channels), technology (improving adoption of new irrigation technologies), management (proper irrigation operation and maintenance), and yield effects. All effects inhibited the CFP, except for the project effect that promotes carbon emissions. Among them, yield increase has the greatest impact on reducing CFP, followed by management and technology effects. Furthermore, planting practices, individual characteristics, and plot quality significantly impacted the crop CFP. This study has policy implications for understanding the food security–climate nexus in the food production industry.

Hemp: A Sustainable Plant with High Industrial Value in Food Processing.

In the era of SDGs, useful plants which provide valuable industrial outputs and at the same time pose less impact on the environment should be explored. Hemp seems one of the most relevant gluten-free crop plants to meet such requirements. Its high nutritional value is comparable to soy. Moreover, almost the whole body of the hemp plant has a wide array of utility: industrial production of food, fiber, and construction materials. In view of environmental sustainability, hemp requires less pesticides or water in cultivation compared to cotton, a representative fiber plant. This short review investigates hemp's sustainability as a plant as well as its utility value as a highly nutritional material in the food industry. Recent application research of hemp protein in food processing includes plant milk, emulsifiers, fortification of gluten-free bread, plant-based meat production, as well as membrane formation. These studies have revealed distinctive properties of hemp protein, especially in relation to disulfide (S-S)/sulfhydryl (-SH)-mediated interactions with protein from other sources. While its cultivation area and industrial use were limited for a while over confusion with marijuana, the market for industrial hemp is growing rapidly because it has been highly reevaluated in multiple areas of industry. Conclusively, with its sustainability as a plant as well as its distinctive useful property of the seed protein, hemp has promising value in the development of new foods.

Inactivation of Escherichia coli and Vibrio parahaemolyticus on polypropylene plastic container surfaces by non-thermal dielectric barrier discharge plasma

We conducted a study on the antibacterial effect of dielectric barrier discharge plasma (DBDP) treatment on Escherichia coli and Vibrio parahaemolyticus , which cause food poisoning on the surface of polypropylene (PP) plastic containers. The initial concentrations of E. coli on PP plastic surfaces were 7.02 log CFU/coupon, and 6.50–5.37 log CFU/coupon in 5–60 min of DBDP treatment, respectively. In particular, the 60 min-treatment showed a high reduction of 1.65 log CFU/coupon (97.81% reduction). For V. parahaemolyticus , the control was 7.17 log CFU/coupon, with results of 6.81–6.13 log CFU/coupon in 5–60 min treatment, respectively. The D-values were 26.5 and 61.2 min, respectively (R 2 ; 0.95 for E. coli , 0.96 for V. parahaemolyticus ), showing significant differences ( P < 0.05). The 60 min of DBDP treatment can be an eco-friendly sterilization method that reduces more than 90% of bacteria from the PP plastic surfaces and has no physical effect. Furthermore, it will able be effectively applied to plastic or food production industry through more diverse and extensive studies on surface sterilization of DBDP. Therefore, we suggest DBDP as a novel commercial sterilization strategy against pathogenic bacteria including E. coli and V. parahaemolyticus on polypropylene plastic surfaces. • Reductions of E. coli on PP plastic surfaces after 5–60 min treatment of DBDP were 0.52–1.65 log CFU/coupon. • Reductions of V. parahaemolyticus on PP plastic surfaces after 5–60 min treatment of DBDP were 0.36–1.04 log CFU/coupon. • D-values of E. coli and V. parahaemolyticus were 26.5 and 61.2 min of DBDP, respectively. • DBDP treatment of PP surfaces can be proposed as a feasible technology for commercial surface sterilization.

Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering.

Table olives are a major component of the Mediterranean diet and are associated with many beneficial biological activities, which are mainly related to their phenolic compounds. Olive fruit debittering process defines the quantitative and qualitative composition of table olives in biophenols. The aim of the present study was to evaluate the in vitro antioxidant capacity and DNA-protective activity of an extract originated from brine samples, according to the Greek style debbitering process of Kalamon olive fruits. The main phenolic components determined in the brine extract were hydroxytyrosol (HT), verbascoside (VERB) and tyrosol (T). The in vitro cell-free assays showed strong radical scavenging capacity from the extract, therefore antioxidant potential. At cellular level, human endothelial cells (EA.hy296) and murine myoblasts (C2C12) were treated with non-cytotoxic concentrations of the brine extract and the redox status was assessed by measuring glutathione (GSH), reactive oxygen species (ROS) and lipid peroxidation levels (TBARS). Our results show cell type specific response, exerting a hormetic reflection at endothelial cells. Finally, in both cell lines, pre-treatment with brine extract protected from H2O2-induced DNA damage. In conclusion, this is the first holistic approach highlighted table olive wastewaters from Kalamon- Greek style debittering process, as valuable source of bioactive compounds, which could have interesting implications for the development of new products in food or other industries.

A SIMPLE SPECTROPHOTOMETRIC METHOD FOR QUANTIFICATION OF CASEIN IN MILK AND MILK PRODUCTS

In the food industry, production processes and food products are subjected to the highest possible quality control requirements. In order to safeguard the quality of a certain product along the production chain, it is important to know its composition. This, for instance, especially applies to a natural product like milk and its further processing in order to efficiently control the production of cheese and quark. Milk contains an important natural protein that is responsible for the essential curdling process during the production of cheese: casein. Casein protein provides the body with all the amino acids necessary to help build muscle. Casein protein is digested more slowly than other proteins, so it might be better at reducing appetite and increasing feeling of fullness. Effective control of the production processes of dairy products only becomes possible when the casein concentration is known. In this experiment casein content in milk and curd samples was determined at 524.5nm in visible range against biuret reagent by using simple uv-visible spectrophotometer. The curd and milk samples were collected from the local market. For quantitative determination of casein in milk and curd, classic protein analysis method was used i.e. biuret method. This method is based on biuret reaction in which colored copper based complex was formed. The casein protein concentration in curd sample was found to be 1684ppm. The concentration in milk sample 1 was found to be 2893ppm and in milk sample 2 was found to be 1522ppm.

Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures.

Influences of structural characteristics of phenolic compounds on the properties of potato starch were investigated, and their effects on the quality, function, and digestion of potato starch noodles were further determined. All testing phenolic compounds (including protocatechuic acid [PA], naringin [NA], and tannic acid [TA]) exhibited the significant capability to modify the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch. The high amount of hydroxyl groups, the presence of glycoside structure, appropriate molecular size, and steric hindrance were beneficial to enhance their effects on potato starch. In addition, by changing the microstructure of starch hydrocolloids, PA, NA, and TA could affect the color, texture properties, and cooking properties of potato starch noodles. Meanwhile, PA and TA could endow potato starch noodles with remarkable antioxidant activity. Furthermore, the in vitro digestion of potato starch noodles was obviously inhibited by phenolic compounds, especially for TA. All present results suggested that structural characteristics of phenolic compounds affected their interaction affinity and combination degree with potato starch molecules, so as to modify the properties of starch and affect the quality, function, and digestion of starchy foods, which showed the valuable applications in food and chemical industries. PRACTICAL APPLICATION: The property, function, and digestion characteristics of potato starch show the significant effects on the quality of potato starch products in food industry. In present study, the thermal properties, rheological properties, and enzymatic hydrolysis of potato starch were modified by different phenolic compounds (including protocatechuic acid, naringin, and tannic acid) in varying degrees, whereas the quality, antioxidant activity, and digestion characteristic of potato starch noodles were modified by phenolic compounds with different structures. All results showed the potential application and interaction regularities of phenolic compounds as natural additives for potato starch processing in food industry.

Antibiotics and antibiotic resitant bacteria: from hotspots into the aquatic environment

There is a vast literature on the occurrence of antibiotics and antibiotic resistant bacteria (ARB) of human or animal origin in natural aquatic ecosystems as result of anthropogenic activitie. Although hotspots for AR discharge in the environment were identified, that include: sewage and wastewater treatment plants (WWTP), industrial drug manufacurers, food and animal production, agriculture and aquaculture, and clinical settings such as hospitals, efficient current regulations to mitigate this pollution are lacking. The aim of this review is to provide insights regarding the spread of antibiotics and ARB from hotspots into aquatic environment and also an overview of current EU and UN regulations for combating AR pollution of our natural ecosystems.

Comparative Analysis of Hybrid Photovoltaic Thermal (PV/T) Solar Dryer

As the world’s population is increasing, the demand for food is also increasing. Drying techniques increase the life and quality of crop and industrial food products. It also improves the economic condition of farmers. Drying reduces the water stored within the product by evaporation. It can be done by the use of conventional energy and different methods. Sun radiation is used for open sun drying around the globe. Open sun drying has many disadvantages in comparison to other drying techniques. Solar drying is comparatively clean and effective. Solar dryers are of mainly four types: 1) direct solar dryer; 2) indirect solar dryers; 3) mixed mode solar dryer and 4) hybrid solar dryers. Because electric and heat energy demand is increasing day by day worldwide, PV/T solar dryer becomes an interesting and upcoming interest of research nowadays. In this review article basics of different kinds of solar dryers and recent advancements in hybrid PV/T dryers have been presented. Results for drying grapes, medicinal herb, tomato, and wood using PV/T solar dryer are discussed in this study. Variations of drying time, energy consumption, efficiency with different air temperatures, air flow rate and RH are discussed. The use of different solar collectors, solar air heater and heat storage materials with hybrid PV/T dryer have also been reviewed.

Microservice architecture for a remote management platform for pastured poultry farming using Amazon Web Services and wireless mesh sensor networks

Introduction: A variety of innovative solutions known as Precision Livestock Farming (PLF) technologies have been developed for the management of animal production industries, including Wireless Sensor Networks (WSN) for poultry farming.&#x0D; Problem: Current WSN-based systems for poultry farming lack the design of robust but flexible software architectures that ensure the integrity and proper delivery of data.&#x0D; Objective: Designing a microservice-based software architecture (MSA) for a multiplatform remote environmental management system based on Wireless Mesh Sensor Networks (WMSN) to be deployed in pastured poultry farming spaces.&#x0D; Methodology: A review about MSAs designed for animal farming was conducted, to synthesize key factors considered for the design process of the system data flow, microservice definition and the environmental monitoring system technology selection.&#x0D; Results: A cloud MSA with a multi layered scheme using the Amazon Web Services (AWS) platform was developed, validating the persistence of environmental data transmitted from WMSN prototype nodes to be deployed in mobile chicken coops.&#x0D; Conclusion: Defining an End-to-End data flow facilitates the organization of tasks by domains, allowing efficient event communication between components and network reliability both at the hardware and software levels.&#x0D; Originality: This study presents a novel design for a remote environmental monitoring system based on WMSN for mobile coops used in pastured poultry and a multi layered MSA cloud management platform for this specific type of food production industry.&#x0D; Limitations: Software architecture technology selection was based only on services offered, to the date of the study, in the free tier of the Amazon Web Service platform.

Changes in dental wear magnitude in the last ∼8000 years in southwestern Iberia

ObjectiveThis study examines changes in dental wear magnitude in the past ∼8000 years, i.e., since Mesolithic until the 19th century, in southwestern Iberia. Thus, it encompasses the transition from hunting-gathering to agro-pastoralism, and then to the industrialization of food production and pre-processing. DesignDental wear magnitude was scored in a total of 191 individuals and 1557 teeth from Mesolithic (individuals=56; teeth=643), Neolithic (individuals=35; teeth=169), Chalcolithic (individuals =35; teeth=221), Modern Age (individuals=17; teeth=209), and Late Modern Age (individuals=48; teeth=315) samples originating in southwestern Iberia (i.e., present central and southern Portugal) and according to the 8 levels ordinal scale of Smith (1984). ResultsResults show a general trend for decreased wear magnitude in these two major transitions and during this timespan (although the hunting-gathering – agro-pastoralism transition had larger impact). The only meaningful differences in wear rate were found between the Late Modern Age and all remaining samples. ConclusionDental wear generally decreased during this timespan (although wear magnitude was less impacted by the industrialization of food production and pre-processing). Our results are consistent with studies documenting skull morphological gracilization associated with reduced masticatory demands due to the adoption of softer diets.

A conceptual framework for modelling the role of livestock systems in sustainable diets and a sustainable planet

The role of livestock in sustainable food systems and sustainable diets is a complex issue. It should be assessed in terms of its impacts on environmental, economic, and social sustainability, as well as the levels of animal performance, the human food supply, and the human food production system. However, such nuanced analyses are made difficult by the lack of multi-metric, multi-domain modelling frameworks and a lack of data on regional variation in livestock production. This paper proposes a conceptual biophysical modelling framework that could be used as a pathway to address existing methodology gaps and improve sustainability analyses across multiple levels. Realising this modelling framework requires clear, transparent, and enforceable frameworks for multi-scale sustainability assessments, as well as long-term investment into region-specific data collection, particularly from under-represented regions. To ensure representativeness and broader utility, this framework must also be able to model variation in both production systems and consumer dietary patterns, and the feedback loops between producer/consumer decisions and on-farm production. Beyond the level of science, this will also require concerted effort by the various actors in the livestock and food-chain sectors such as governmental bodies, the food production industry and local communities. Once realised, this framework could be used to assess trade-offs between potential food-system changes and to ensure that decisions are being made from a big picture, net-benefit perspective, while exploring methods for building flexible, diverse food systems that are sustainable across multiple scales.

Вплив торговельно-економічних відносин України та Європейського Союзу на конкурентоспроможність вітчизняних суб’єктів господарювання

The article highlights the impact of trade and economic relations between Ukraine and the European Union on the competitiveness of domestic companies. At this, using the system and synergistic approaches, methods of analysis and synthesis, induction and deduction, historical, comparative, comparative and content analysis, it was found that relations between them began in December 1991, when the Minister of Foreign Affairs of the Netherlands, as the EU presidency, in a letter on his behalf officially recognized Ukraine’s independence, whose policy of building long-term relations is carried out on the basis of the Law of Ukraine of July 1, 2010 «On the Principles of Domestic and Foreign Policy», according to the provisions of Article 11 of which «... ensuring Ukraine’s integration into the European political, economic and legal space» is one of the defining principles of our country’s foreign policy. As a result of the introduction of the Free Trade Area between Ukraine and the EU, our country received trade preferences in the form of duty-free tariff quotas for 36 types of goods, four types of which were set additional volumes of their supply to European markets. At the same time, despite exceptionally unfavorable economic circumstances, the commodity structure of Ukraine’s exports to the European Union remains generally stable. About a third of it is occupied by agricultural and food industry products, in second place – ferrous metals and products from them, in third – electrical and mechanical machines. As for services, the structure of their exports, along with the processing of various material resources, is dominated primarily by information-communication and transport services. At the same time, in 2020, the part of the European Union countries in Ukraine’s foreign trade amounted to 40.7 %, therefore, it avoided such a humiliating status as a raw material appendage of the European Union and became its full-fledged partner in trade in goods and services. Further, at the end of 2022, the total volume of goods from Ukraine to the European Union increased by 4.2% compared to 2021 and reached more than $ 28 billion. The article substantiates that, in addition to foreign trade, the competitiveness of domestic enterprises is influenced by other factors, requiring the appropriate potential, the presence of which enables one or another business entity in the process of its production, commercial or other activities to create appropriate competitive advantages, which, in turn, ensures an increase in their competitiveness. Taking this into account is extremely important for further expansion of production by enterprises and, on this basis, increasing their profits in order to direct them to improving the welfare of workers and their families, which is especially important in the context of Ukraine’s consistent integration into the European Union

Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (Citrus aurantium‘Changshan-huyou’) peel and pomace

AbstractUsing lactic acid bacteria (LAB) to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods. The effects of LAB fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou peel and pomace were studied. Results showed that both Huyou peel and pomace were good substrates for LAB growth. LAB had remarkable influence on bioconversion of organic acids, among which ascorbic acid content was increased significantly. In addition, LAB could produce flavonoids with enhanced bioactivity and absorption. In particular, the contents of rhoifolin, quercitrin and quercetin were increased by over 100%. Besides, the volatile compounds contents and aroma complexity were improved. Furthermore, the antioxidant activity was enhanced. Thus, our study provides high-value applications of Huyou, and fermented products with improved nutritional value and flavor are potentially beneficial to human health.

Bread or Flatbread? : An Archaeological Attempt to Reconstruct Roman Bread

This publication presents an attempt to reconstruct bread-making in Roman times, from grinding the grain to baking. It aims to shed light on the quality of grist and flour ground with Roman hand mills and the bread made of them. During the archaeological experiment, the duration of the grinding process, the quality of the flours, and the texture and taste of the final products were examined and compared to products of modern food industry.

MXene-based chemical gas sensors: Recent developments and challenges.

The long-running Covid-19 pandemic has forced researchers across the globe to develop novel sensors and sensor materials for detecting minute quantities of biogenic viruses with high accuracy in a short period. In this context, MXene galleries comprising carbon/nitride two-dimensional nanolayered materials have emerged as excellent host materials in chemical gas sensors owing to their multiple advantages, including high surface area, high electrical conductivity, good thermal/chemical conductivity and chemical stability, composition diversity, and layer-spacing tunability; furthermore, they are popular in clinical, medical, food production, and chemical industries. This review summarizes recent advances in the synthesis, structure, and gas-sensing properties of MXene materials. Current opportunities and future challenges for obtaining MXene-based chemical gas sensors with high sensitivity, selectivity, response/recovery time, and chemical durability are addressed. This review provides a rational and in-depth understanding of the relationship between the gas-sensing properties of MXenes and structure/components, which will promote the further development of two-dimensional MXene-based gas sensors for technical device fabrication and industrial processing applications.

Removing tannins and debittering brewer’s spent yeasts by Tween 80

Introduction: Yeast extract from brewer's spent yeast cells is a promising nutrition source for many applications in the food industry and biomass production. However, because of the impurities that cause the bitter and astringent flavor attributed to hop resins during fermentation, brewer's spent yeasts in the industry have not been widely used. Contaminants have been withdrawn by using a variety of techniques. However, most reported methods have focused on removing iso-alpha acid rather than tannin, which has anti-digestive and antimicrobial properties. This study focuses on removing tannins and evaluating their impact on reusing brewer's spent yeast in biomass production. Methods: In this work, Tween 80 was employed for the removal of tannins and other bitter substances from brewer’s spent yeasts. In addition to biochemical approaches, the efficiency of cultivating probiotics with autolysates from yeasts cleaned by various buffers is used to evaluate the effectiveness of eliminating tannins and bitter compounds. Results: In tannin removal, the outstanding efficiency of Tween 80 was four times higher than that of water and hypotonic 0.5% NaCl solution. The debittering efficiency increases from 77% to 83.6% by using Tween 80. Therefore, the cell density of Lactobacillus fermentum 4C cultures with the autolysate from Tween 80-treated spent yeast cells increased by 16.5% and 10.2% compared to that of cultures washed with distilled water or 0.5% NaCl, respectively. The autolysate of Tween 80-treated yeast cells is rich in protein and α-amino nitrogen. It shows advantages in culturing different strains of probiotics. Conclusions: By skipping the first stage of biomass creation, the reuse of spent yeasts in the production of yeast extracts will not only address environmental issues but also have a positive economic impact.

ІНТЕГРАЦІЯ БІОЕКОНОМІКИ В ГАЛУЗІ НАЦІОНАЛЬНОГО ГОСПОДАРСТВА

It was determined that Ukraine has a significant potential to take a worthy place among the states that are actively developing the bioeconomy. In particular, we have a number of important scientific achievements in genetic, cell engineering, engineering enzymology, creation of new types of medicines, vaccines, biological preparations for the protection of plants and animals, etc. It is substantiated that Ukraine lags far behind innovatively developed countries in the development of the biotechnology industry according to a number of indicators – the volume of scientific research, the degree of implementation of the results of scientific developments in production, the level of legislative, institutional, and financial support of the biotechnology industry, which in turn causes a significant gap between the existing the scale of the use of biotechnologies and their real needs and leads to the loss of competitive positions in the development of promising industries and, as a result, to a significant slowdown in the rate of economic growth. It has been proven that the strengthening of the scientific potential, improvement of professional training, clear definition of the legislative basis for the operation and conduct of scientific research works, as well as the experimental implementation of their results can contribute to the significant acceleration of the development of the biotechnological industry in Ukraine. A wide range of industries in various sectors of the economy, which to one degree or another carry out their economic activities in accordance with the basic principles of bioeconomy, have been systematized. All these industries, according to established European experience, can be divided into two categories: sectors that can be fully attributed to the bioeconomy, in particular those that include the primary production of biomass (agriculture, forestry and fishing), as well as the sectors of the food industry, beverages, tobacco, paper and paper products; sectors that only partially use bio-resources or partially produce bio-products, such as the textile and textile products sectors, the forest industry, chemicals (including enzymes) and plastics, and pharmaceuticals. It was determined that the improvement of the national monitoring system and the development of an effective methodology for assessing the bioeconomy sectors are relevant for the formation of the national bioeconomy development strategy, which in turn require a clear definition of the industries that belong to the bioeconomy, in accordance with the officially established regulatory norms of Ukraine. The branches of the national economy of Ukraine, which according to their parameters are more or less tangential to the bioeconomy, have been identified and their systematization has been carried out taking into account both the national and international classification of types of economic activity.

Smart Contract to Traceability of Food Social Selling

Traditionally, food sustainability has been considered solely in the stage of agricultural production. However, globalization, the expansion of the food production industry, and the emergence of supermarket chains that control the retail food market require specific significant changes in supply chains in the food sector and, therefore, we need to address the economic, social, and environmental impacts of these events. On the other hand, social selling has increased rapidly in recent years, with a further boom, following current events related to the coronavirus disease (COVID-19). This explosion of social sales, where there are usually no control and regulation entities, can bring problems associated with mishandling items. In this paper, we expose how Blockchain technology supports the traceability of social sales by validating the data provided by the chain participants such as digital health passports, production and transport data in the sale process; the proposed solution generates recommendations on product management considering the agreements previously made by the network actors. To evaluate the proposed smart contracts, we use Hyperledger Caliper, obtaining an average throughput of 12.6 transactions per second and an average latency of 0.3 s for the asset update process. We also use a study case to evaluate the proposed project platform’s selling-transport stage using Internet of Things (IoT) sensors.