The food industry is of paramount economic importance and overwhelming influence on people’s well-being both nationally and internationally. It is developing in a sustained manner and uses many food preservation methods and techniques.
Equally, there are several risks and challenges that companies in the industry have to face due to the biological nature of the raw material processed, the complex meaning of quality, which refers to the health, nutritional value, and sensory qualities of the industry products. The third challenge is generated by the product diversity determined, on one hand, by the raw material subjected to processing, and on the other hand, by the processing operations and the resulting products.