Open AccessDevelopment of sustainable systems of food production using spirulina platensis dairy technology as a functional filler
Author(s) -
О В Сафронова,
É. D. Polyakova,
О. В. Евдокимова,
E N Demina,
Tetiana Lazareva,
O A Petrova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/981/2/022074
Subject(s) - spirulina (dietary supplement) , sustainability , production (economics) , business , promotion (chess) , population , food systems , food industry , consumption (sociology) , food science , functional food , economics , food security , raw material , chemistry , geography , environmental health , medicine , agriculture , biology , law , ecology , archaeology , political science , organic chemistry , politics , social science , sociology , macroeconomics
The current state of the food system is an important problem, the solution of which is aimed at meeting the needs of the food market and the population in food products of domestic production at the level of necessary consumption. To increase the sustainability of the development of the food system, it is necessary to stimulate economic activity, create conditions for accessibility to attracted resources and economic activity. The promotion of new business models of production with the participation of microalgae Spirulina platensis and products based on it can play a certain role in solving the problem of food supply.