{"id":18722,"date":"2025-05-12T10:48:00","date_gmt":"2025-05-12T10:48:00","guid":{"rendered":"https:\/\/smion.com\/?p=18722"},"modified":"2025-09-15T10:58:06","modified_gmt":"2025-09-15T10:58:06","slug":"inovacije-odrzivost-i-digitalna-transformacija-odrzan-okrugli-stol-o-buducnosti-prehrambeno-biotehnoloskog-sektora-2","status":"publish","type":"post","link":"https:\/\/smion.com\/hr\/inovacije-odrzivost-i-digitalna-transformacija-odrzan-okrugli-stol-o-buducnosti-prehrambeno-biotehnoloskog-sektora-2\/","title":{"rendered":"Inovacije, odr\u017eivost i digitalna transformacija: Odr\u017ean okrugli stol o budu\u0107nosti prehrambeno-biotehnolo\u0161kog sektora"},"content":{"rendered":"\t\t
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Na Prehrambeno-biotehnolo\u0161kom fakultetu (SUZG PBF) u Zagrebu odr\u017ean je okrugli stol pod nazivom “Inovacije, odr\u017eivost i digitalna transformacija: Budu\u0107nost prehrambeno-biotehnolo\u0161kog sektora kroz RIS3 strategiju”.<\/p>

Uvodne govore odr\u017eale su prof. dr. sc. Verica Dragovi\u0107 Uzunovi\u0107, dekanica PBF-a, i prof. dr. sc. Ivana Radoj\u010di\u0107 Redovnikovi\u0107, prodekanica za znanost i me\u0111unarodnu suradnju PBF-a te izv. prof. dr. sc. Tomislava Vuku\u0161i\u0107 Pavi\u010di\u0107 ispred EIT Food Huba Hrvatske. Istaknule su ulogu fakulteta kao centra znanja i potrebu za ja\u010dim povezivanjem sa zajednicom i industrijom i ja\u010danjem cjelo\u017eivotnog obrazovanja.<\/p>

Okrugli stol moderirala je dr. sc. Maja Trstenjak (EIT Manufacturing Croatia Representative), a sudionici panela bili su predstavnici akademskog i poslovnog sektora: prof. dr. sc. Ivana Radoj\u010di\u0107 Redovnikovi\u0107 (Prehrambeno-biotehnolo\u0161ki fakultet Sveu\u010dili\u0161ta u Zagrebu), izv. prof. dr. sc. Bojan \u017dunar (Prehrambeno-biotehnolo\u0161ki fakultet Sveu\u010dili\u0161ta u Zagrebu), dr. sc. Vesna Gabelica Markovi\u0107 (EIT Health Country Representative Croatia), doc. dr. sc. Jelena \u0110ugum (Hrvatska gospodarska komora) i Lorens Flegar (Atlantic Cedevita d.o.o.).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Predstavljanje organizatora - izv. prof. dr. sc. Tomislava Vuku\u0161i\u0107 Pavi\u010di\u0107<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Suradnja akademske zajednice i industrije: potencijali i prepreke<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Panel je otvoren pitanjem kako ja\u010danje suradnje izme\u0111u industrije i istra\u017eiva\u010da mo\u017ee ubrzati inovacije. Ivana Radoj\u010di\u0107 Redovnikovi\u0107 istaknula je da su fakulteti mjesta okupljanja znanja i timova koji mogu generirati inovativna rje\u0161enja, ali da je potrebno usmjeravanje istra\u017eivanja prema stvarnim potrebama industrije.<\/p>

Lorens Flegar iz Cedevite podijelio je konkretna iskustva iz proizvodnje: iako su sura\u0111ivali s fakultetima na manjim projektima, ve\u0107i iskoraci u tehnologiji \u010desto su rizi\u010dni i zahtijevaju zna\u010dajnija ulaganja. Kao mogu\u0107e rje\u0161enje vidi \u010de\u0161\u0107e susrete i dijalog kroz seminare, skupove i umre\u017eavanja koja poti\u010du dijeljenje znanja i povezuju industriju.<\/p>

Bojan \u017dunar naglasio je kako \u010desto dolazi do nesporazuma u komunikaciji s industrijom jer “ono \u0161to mi mislimo da je problem, industrija ne vidi kao problem”. Taj jaz mo\u017ee se premostiti jedino direktnim kontaktom i zajedni\u010dkim definiranjem potreba.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Interdisciplinarni pristupi i studentski anga\u017eman<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Vesna Gabelica Markovi\u0107 istaknula je primjere projekata u kojima su studenti i mladi istra\u017eiva\u010di razvijali rje\u0161enja za stvarne izazove industrije. Tako\u0111er je istaknula kako u Centru za istra\u017eivanje, razvoj i transfer tehnologije (CIRTT) postoji mnogo ideja, ali da su resursi klju\u010dni za njihovu realizaciju. Naglasila je da aktivno rade na ja\u010dem povezivanju kroz EIT Food i EIT Health zajednice kako bi oja\u010dali kapacitete i suradnju.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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EIT Food Challenge Labs<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Odr\u017eivost i zelene tehnologije u praksi<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Izazovi odr\u017eivosti bili su sredi\u0161nja tema drugog dijela rasprave. Jelena \u0110ugum iz HGK istaknula je kako tvrtke sve vi\u0161e prepoznaju odr\u017eivost kao konkurentsku prednost, iako su financijska sredstva \u010desto prepreka. HGK podr\u017eava poduze\u0107a u pronalasku fondova, osobito kroz RIS3 strategiju i EU izvore.<\/p>

Lorens Flegar naveo je konkretne primjere dobre prakse iz Cedevite: svi ambala\u017eni materijali su 100% reciklabilni, koriste obnovljive izvore energije, a automatizacija skladi\u0161ta i proizvodnje postaje klju\u010dna u zamjeni manjka radne snage.<\/p>

Bojan \u017dunar podijelio je rad na projektima poput “Riba Hrvatske \u2013 Jedi \u0161to vrijedi” i vinskih brendova koji se internacionaliziraju kroz inovativne pristupe i pametno pozicioniranje.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Digitalna transformacija prehrambene industrije<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Govore\u0107i o budu\u0107nosti sektora, panelisti su istaknuli tehnologije koje \u0107e biti klju\u010dne u narednom desetlje\u0107u: blockchain za pra\u0107enje porijekla hrane, napredna automatizacija, razvoj alternativnih proteina i zelene tehnologije za smanjenje otpada. <\/b>Ivana Radoj\u010di\u0107 Redovnikovi\u0107 naglasila je da hrvatska prehrambena industrija ve\u0107 sada radi na razvoju proizvoda bez \u017eivotinjskih proteina, a pitanje odr\u017eivosti postaje sve va\u017enije za nove generacije potro\u0161a\u010da.<\/p>

Panel je zaklju\u010den aktivnom raspravom s publikom, koja je naglasila da bi ovakvih doga\u0111anja trebalo biti vi\u0161e kako bi se suradnje i partnerstva mogli br\u017ee razvijati.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zaklju\u010dak\u00a0<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Osim kvalitetnih rasprava, okrugli stol bio je i prostor za upoznavanje, razmjenu iskustava i potencijalne nove suradnje. Sudionici su nastavili razgovore i nakon slu\u017ebenog dijela, \u0161to potvr\u0111uje koliko su ovakvi susreti va\u017eni za izgradnju inovacijskog ekosustava.<\/p>

Doga\u0111aj je organiziran od strane\u00a0EIT Food Huba Hrvatske<\/a>, kojeg \u010dine inovacijska agencija\u00a0Smion\u00a0<\/a>i\u00a0Prehrambeno-biotehnolo\u0161ki fakultet<\/a>\u00a0Sveu\u010dili\u0161ta u Zagrebu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Na Prehrambeno-biotehnolo\u0161kom fakultetu (SUZG PBF) u Zagrebu odr\u017ean je okrugli stol pod nazivom “Inovacije, odr\u017eivost i digitalna transformacija: Budu\u0107nost prehrambeno-biotehnolo\u0161kog sektora kroz RIS3 strategiju”. Uvodne govore odr\u017eale su prof. dr. sc. Verica Dragovi\u0107 Uzunovi\u0107, dekanica PBF-a, i prof. dr. sc. Ivana Radoj\u010di\u0107 Redovnikovi\u0107, prodekanica za znanost i me\u0111unarodnu suradnju PBF-a te izv. prof. dr. sc. […]<\/p>\n","protected":false},"author":4,"featured_media":17745,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[57,164,165],"class_list":["post-18722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hr","tag-eit-food","tag-eit-food-hrvatska","tag-eit-food-hrvatska-novosti"],"acf":[],"yoast_head":"\nInovacije, odr\u017eivost i digitalna transformacija: Odr\u017ean okrugli stol o budu\u0107nosti prehrambeno-biotehnolo\u0161kog sektora - Smion<\/title>\n<meta name=\"description\" content=\"Na Prehrambeno-biotehnolo\u0161kom fakultetu (SUZG PBF) u Zagrebu odr\u017ean je okrugli stol o inovacijama, odr\u017eivosti i digitalnoj transformaciji.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/smion.com\/hr\/inovacije-odrzivost-i-digitalna-transformacija-odrzan-okrugli-stol-o-buducnosti-prehrambeno-biotehnoloskog-sektora-2\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inovacije, odr\u017eivost i digitalna transformacija: Odr\u017ean okrugli stol o budu\u0107nosti prehrambeno-biotehnolo\u0161kog sektora - 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