Current Trends in the Development of Food Commodity Research

Abstract

The article is devoted to revealing the essence and prospects of improving the system of technical and economic activities for the creation, preservation and evaluation of product quality in accordance with the purpose. It is argued that along with the development of globalization processes in the world, the commodification of food products is gradually changing in its approaches to defining the nature, properties of food as a product and its movement to customers. The role of researching the consumer properties of traditional and new food products in order to control their quality and consumption is analyzed. The need to develop new regimes, ways of storing and transporting food products with the involvement of the latest technologies is highlighted. It has been proven that the improvement of the commodity science of food products in a global sense leads to a world free from hunger, where agriculture and industry contribute to raising the standard of living of people, considering economic, social and ecological expediency. Examples of implementation of the results of technological progress for more efficient use of resources and improvement of food safety are given. conclusion: As a world experience shows, the system introduction of innovations allows to speed up the development of food business entities, as well as whole industries, sectors and types of economy activity. The connection here is obvious and clear – goods and services endowed with signs of innovation are more competitive, and therefore have a higher demand and provide larger volumes of their income to manufacturers and intermediaries. The study of quality management problems is a requirement of the time, since such knowledge is extremely necessary in the conditions of a market economy, which assumes the presence of a competitive environment of product manufacturers. Following standards to ensure the quality of food products that are produced, stored, transported and sold is a key prerequisite for maintaining and improving not only the health of consumers, but also for the formation of a good reputation for companies. The development of food product science must lead to the transformation of processes related to safe, nutritious and healthy food that has a low level of environmental impact at all stages for the generation living now, as well as for all future ones.