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Directions of
scientific
research
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Scientific schools
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- Development and realization of the rational
nutrition program for separate population groups including recipes and
technologies of food products and
prophylactic measures to prevent and to treat alimentary diseases;
- Certification of food products;
- Development and introduction of
knowledge-based, ecologically pure technologies on the basis of local
raw resources;
- Creation of highly effective equipment for food
enterprises and public catering, technological processes automation and
robotics;
- Investigation of local raw materials. Research
in the field of ecology and applied chemistry. Monitoring the pollution
of productive raw materials and food products by xenobiotics;
- Improvement of traditional product technologies
for using the raw materials more effectively, prolonging the keeping
qualities and shelf-life of food products, and raising their food and
biological value.
Main scientific directions of departments
"Technology of milk and dairy products"
- Technology development of multicomponent
functional milk products;
- Investigation and development of new types of soft
cheese and biological value according to the principles of low waste and
saving technologies.
"Technology of fermentative production
and canning"
- Development and introduction of modern
technological methods and modes;
- Development and introduction of new types of
drinks.
"Fat technology, biochemistry, and
microbiology"
- Development of technologies on the basis of
milk and soya proteins;
- Development and scientific foundation of the
complex evaluation of the environment pollution with the help of
bio-indication methods;
- Getting new types of products with the use of
microorganisms.
"Technology of bread, confectionary,
and pasta production"
- Improvement of the assortment structure and
raising the food value of bread, confectionary, and pasta;
- Investigation of recycled products of false
flax seeds;
- Development of grain mixtures for bakery.
"Technology of meat and meat
products"
- Development of functional products
technologies;
- Rational use of secondary food raw materials;
- Development of fast technologies for meat
production.
"Processes and apparatuses for food
production" and
"Machinery and apparatuses for food
production"
- Creation of effective technologies for the
recycling of dry materials;
- Investigation and development of highly
effective membranous equipment and its use in the food industry;
- Investigation of the extraction process of
vegetable raw materials and
development of continuous-type extractors;
- Development and improvement of the rotor
dispersing devices for mass and heat exchanges, wet dust-cleaning;
- Selective crumbling of food materials.
“Biotechnology, commodity science, and
quality management" and
"Technology and organization
of public catering"
- Development of food products enriched with
micronutrients for preventing and complex treatment of common alimentary
diseases;
- Quality and safety evaluation of food products
including the xenobiotics monitoring,
expertise and certification.
- Nutrition analysis of different population
groups to find out the deficiency and to correct a ration;
- Classification and evaluation of factors
influencing the efficiency of food enterprises;
- Development of methods to raise the production
efficiency on the basis of organizing certain advanced technological
approaches;
- Development of methods for the production
planning at food enterprises in the conditions of the market relations.
"Automation of technological processes
and computer-aided control systems"
- Software development for the automatic and
computer-aided control systems for food and chemical processes;
- Mathematical modeling of the technological
processes in mixture-preparing aggregates.
"Economics, accounting, and audit at
food enterprises"
- Development problems of the stock market and
methods for their realization;
- Disability problems of enterprises and ways of
their solution.
"Organization and economics of food
enterprises"
- Classification and evaluation of factors
influencing the work of food enterprises;
- Development of methods to raise the production
efficiency on the basis of organizing the technological arrangements;
- Development of methods for the production
planning at food enterprises in the conditions of the market relations.
"Analytical chemistry and ecology"
- Theoretical foundation and development of
technologies to prepare technological water for the food production;
- Development of sorption and membranous methods
for purifying sewage water and technological tinctures.
"Organic chemistry"
- Investigations in preserving fats and oils of
the animal and vegetable origin in the presence of natural and synthetic
antioxidants;
- Qualified use of high spirits in the production
of ethyl spirits.
"Physical and colloid chemistry"
- Synthesis and physical and chemical
investigations of the coordination coalescences of precious metals;
- Synthesis and physical and chemical
investigations of binucleate complexes of
platinum and palladium with different bridge ligands;
- Investigation of the sediment formation process
and development of modern technologies for water preparation in heat
power engineering;
- Investigations of rheological
characteristics of flocculants.
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