Assessing Technological Sophistication in Food Ingredient Industry: A Path to Modernization for Ensuring Food Safety and Quality

Abstract This study aimed to assess the level of technological sophistication in a food ingredient company based on food safety aspects using technometric and AHP integration. The production process of pregelatinized starch as a premium and specialty product and its supporting processes were evaluated. The technometric approach was used to assess the level of sophistication of each technology component, and AHP was employed to determine the contribution of each technology component. The results showed that the company had a highly sophisticated technological level with a TCC value of 0.909, and the highest contribution of sophistication was found in the orgaware component, followed by infoware, humanware, and technoware. These findings imply that the company has modern technology levels and is capable of meeting customer requirements for food safety and quality.

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