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undergraduate thesis
Potencijal primjene umjetne inteligencije u proizvodnji hrane
2022. urn:nbn:hr:109:554277
Živković, Ksenija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Živković, K. (2022). Potencijal primjene umjetne inteligencije u proizvodnji hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:554277

Živković, Ksenija. "Potencijal primjene umjetne inteligencije u proizvodnji hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:554277

Živković, Ksenija. "Potencijal primjene umjetne inteligencije u proizvodnji hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:554277

Živković, K. (2022). 'Potencijal primjene umjetne inteligencije u proizvodnji hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:554277

Živković K. Potencijal primjene umjetne inteligencije u proizvodnji hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:554277

K. Živković, "Potencijal primjene umjetne inteligencije u proizvodnji hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:554277

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Metadata
TitlePotencijal primjene umjetne inteligencije u proizvodnji hrane
Title (english)The Potential for the Application of Artificial Intelligence in Food Production
AuthorKsenija Živković
MentorJasmina Lukinac Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2022-03-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rad obuhvaća određene aspekte umjetne inteligencije koja je danas sve prisutnija u raznim područjima društva i usluga. Područje umjetne inteligencije je interdisciplinarno te uključuje računalne znanosti, matematiku, psihologiju, lingvistiku, neuroznanost, kao i specijalizirane znanosti poput umjetne psihologije. U ovom radu opisane su klasične i moderne metode kojima se ostvaruje umjetna inteligencija te pozitivne strane primjene umjetne inteligencije u proizvodnji hrane, poput skraćivanja vremena proizvodnog procesa, štednja resursa, poboljšanje higijene proizvodnih mjesta i opreme, manje zagađivanje okoliša. Današnje društvo generira sve veće potrebe za uslugama što rezultira sve većom potrebom za moderniziranjem i razvojem umjetne inteligencije u raznima područjima, a tako i prehrambenoj industriji. U ovom radu predstavljen je i suvremeni pristup i komercijalna primjena najnovijih rješenja ove tehnologije poput zaštite masline od bolesti i štetnika te su opisane vertikalne farme kao jedan od suvremenih rješenja pomoću kojeg bi se mogao prehraniti puno veći postotak ljudi. Navedeni su moderni pristupi i tehnologije koje su nam dostupne danas te koje bi prehrambenoj industriji uvelike mogli pomoći u daljnjem i boljem razvoju.
Abstract (english)
The study covers certain aspects of artificial intelligence, which is now increasingly present in various sectors of society and services. The field of artificial intelligence is interdisciplinary and includes computer science, mathematics, psychology, linguistics, neuroscience and specialised sciences such as artificial psychology. This study describes classical and modern methods of achieving artificial intelligence, as well as the positive aspects of applying artificial intelligence to food production, such as shortening the production process, saving resources, improving the hygiene of production facilities and equipment, and reducing environmental impact. Today's society generates an increasing demand for services, which leads to a growing need for modernisation and development of artificial intelligence in various fields, including the food industry. This study presents the modern approach and commercial application of the latest solutions of this technology, such as protecting olives from diseases and pests, and describes vertical farms as one of the modern solutions that could feed a much higher percentage of people. She lists the modern approaches and technologies available to us today that could greatly help the food industry to develop further and better.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:554277
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-03-31 14:56:03