DOI: 10.11118/978-80-7701-100-6-0144

EVOLUCE VÝROBY, ZPRACOVÁNÍ A DISTRIBUCE POTRAVIN V ZÁVISLOSTI NA TECHNOLOGICKÉM POKROKU: POTRAVINÁŘSTVÍ 1.0 AŽ 5.0

EVOLUTION OF FOOD PRODUCTION, PROCESSING AND DISTRIBUTION DEPENDING ON TECHNOLOGICAL PROGRESS: FOOD INDUSTRY 1.0 TO 5.0

Miroslav Jůzl¹, Jan Slováček¹, Aneta Kocandová¹, Martin Fajman², Jiří Čupera², Jindřich Svoboda³, Miroslav Bajbár⁴

¹ Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

² Ústav techniky a automobilové dopravy, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

³ PRANTL Masný průmysl s.r.o., Havlíčkovo náměstí 46, 394 68 Žirovnice, Česká republika

⁴ Ing. Miroslav Bajbár, Ph.D., Broker Operační skupiny, Nopova 3926/71, 615 00 Brno, Česká republika

The aim of this paper and poster presentation is to provide introductory information on the issues of digitalization and automation and the stages of development of the food industry. These can be built on the stages of development within the industrial revolution. They are indicated by numbers, and we can currently hear and read about the fifth stage. Food industry 1.0: Mechanization and steam (late 18th century – 19th century). This phase ended the era of purely manual and home production. The main driver was the industrial revolution and the transition from artisanal production to the first factories. The use of a steam engine for grinding grain or driving presses. We can also include the discovery of canning (Nicolas Appert) and the construction and operation of the first large sugar factories. Food industry 2.0: Mass production and the development of the use of electricity (late 19th century – mid-20th century). With the advent of electricity and assembly line production, food became an industrial product. Introduction of assembly lines (inspired by the slaughterhouses in Chicago). The development of refrigeration technologies enabled the transportation of food over long distances. Pasteurization, mass packaging of food, the development of world-famous brands laid the foundations of marketing and began to have a significant economic and social aspect. Food Industry 3.0: Automation combined with information technology (1970s – early 2000s). This era is associated with the introduction of computers and electronics into production. The first robots on lines, automated packaging systems and inventory management using software. The spread of genetically modified organisms (GMOs), microprocessors controlling temperature and pressure during processing, the emergence of global logistics chains. Food Industry 4.0: Digitalization and smart manufacturing plants. It is also referred to as Smart Food Manufacturing. Everything is connected by the Internet of Things (IoT). Machines communicate with each other in real time. Appropriate, robust and up-to-date data allows for forecasting demand. Blockchain is used to track the origin of food from the farmer to the table. Precision agriculture (drones, soil sensors), 3D food printing, vertical farms are developing. Food Industry 5.0: The trend of linking personalization and sustainability. While Industry 4.0 was about machines, 5.0 is supposed to be about focusing on people, the planet and health. There is talk of cooperation between people and collaborative robots (so-called cobots). Emphasis on the circular economy (residue-free processing, minimization or even substantial processing of by-products during production). Visionaries and investors are paving the way for food tailored to DNA (personalized nutrition), cultured (laboratory) meat, and the use of alternative proteins (insects, algae).

Keywords: meat industry, robot, automation, work, technology, system

pages: 144-150, online: 2026