Alternative sources of protein in the food industry
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Дата
2020
Автори
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
According to the FAO report in 2009, “How to Feed the World in 2050,” global food production is expected to increase by about 70% in 2050 [1]. According to a review of world agriculture in 2012 until 2030/2050, in order to satisfy the nutrition of a growing population, the total volume of meat production should be increased from 258 million tons in 2005 to 455 million tons by 2050. For milk and eggs to 1077 and 102 million tons by 2050 respectively [2]. Similar trends have been observed for other high-quality protein sources. These forecasts show a significant increase in protein demand, to meet the growing population and well-being of countries with emerging economies.
Опис
Ключові слова
кафедра технології м’яса і м’ясних продуктів, meat, protein, biological processes
Бібліографічний опис
Fursik, О. Аlternative sources of protein in the food industry / O. Fursik, I. Strashynskyi // Modern approaches to the introduction of science into practice : materials of the X th International scientific and practical conference. – San Francisco, 2020. – Рp. 512–515