Information Aspects of the Processes During an Objective Determination the Quality of Foods

The results from analyzing the processes when determination the quality of food according to the developed more than 60 years ago Shannon’s theory are presented in the paper. On the base of the published in 1948 fundamental work “A mathematical theory of communication” and the evolution of its treatments the scientific team formulated a new vision to one of the everlasting activity of the people insuring their food. All of the more or less important achievements of the civilization continuously are accompanied by the development of the science and the practice of food. This determines as a first priority of the mankind such activity, concerning food, without which is impossible not only qualitative live, but also the existence on the Earth itself. In the paper an attempt has been made for adapting the basic formulations from the theory of information to the task for improving from a strait scientific positions of the vision on the essence of the processes in an objective (machine) determination of the quality of food during their production, storage, transportation and consuming, i.e. from the “farm to the fork”. In its deep essence this chain is not only materialenergetic, but also to the large extend information i.e. it is a combination of materialenergetic and information systems (MES and IS. This paper presents the results from the analysis and improvement of the processes in the second type systems.