Nauchnye osnovy tekhnologicheskoĭ integrat︠s︡ii predprii︠a︡tiĭ pishchevoĭ promyshlennosti agropromyshlennogo kompleksa
Monografii︠a︡
es ist herausgegeben in
Minsk
56 USD
hinzufügen in
hinzufügen in
The paper presents studies on the technological integration of food industry enterprises and innovative activity through the construction of functional sub-complexes. The ways of technological structuring in the food system as a dynamic process of transforming the flows of production resources in the form of new technologies at the level of enterprises and functional sub-complexes are generalized. A new version of the structural model for the development of food industry enterprises is presented, which makes it possible to develop new approaches to the interpretation of the understanding of competitiveness and competitiveness as a way to reduce costs and obtain other benefits from the interaction of regional organizations, including enterprises producing agricultural raw materials, enterprises in the field of its innovative processing, and also through the dissemination of marketing technologies for the sale of final branded products with high added value. The methodology for the formation of a competitive-resistant food structure through the introduction of a quality achievement system and the use of standardization and certification tools, as well as practical recommendations in healthy nutrition technologies, is presented.
