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Constant changes which occur in the economy market are its characteristic feature. Thus, application of new technologies and products marketing is a chance for food industry companies to survive and develop. However, cooperation is needed between science and business. The article presents some aspects of economic calculations, which can support eff orts to establish this cooperation. Many calculations in the range of diff erent costs types on the example of production technology of the soybean sprouts fortifi ed with ferritin iron in the Poznan University of Life Sciences laboratory are presented

SELECTED ECONOMIC ASPECTS FOR DEVELOPMENT OF NEW PRODUCTION TECHNOLOGIES OF BIOACTIVE FOOD