Quality management bases on a conceptual framework for food production organization food processing 4.0

Food manufacturers today operate in a highly competitive environment facing increasingly stringent quality requirements. The aim of this study is to develop the «Quality 4.0» concept within the food industry, creating a production organization model, «Food Industry 4.0,» based on the integration of Industry 4.0 technologies, using a oil extraction plant as an example. The article examines the elements of the «Quality 4.0» concept, highlighting its differences from traditional approaches. It establishes the relationship between Industry 4.0 technologies and quality management approaches. It also defines the role of a digital twin of production and the effects of implementing digital twin technologies in food production, including the benefits for the quality control system. Based on an analysis of the theoretical foundations of these concepts and an industry case study in oil and fat production, the study proposes a «Food Industry 4.0» production organization model. This model takes into account the specific technologies of Industry 4.0 and the «Quality 4.0» methodology, with a digital twin of production at its core. The proposed approach aims to improve overall production efficiency, including increasing the OEE (Overall Equipment Effectiveness) indicator, reducing losses during production, decreasing the number of defects and non-conformities, enabling deeper and continuous quality control at all stages of the product lifecycle, and continuously improving the quality of the products manufactured.