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Some examples of successful implementation in the field of food technology
research results [2].
Having no analogues in the world grain Institute - basic and applied research
related to improving the quality and safety, including post-harvest training. Scientists
have developed a Research Institute of the baking industry bread improvers quality,
superior in functional qualities foreign counterparts. An example of successful
implementation of the results of scientific achievement production of dairy products -
is the development of the Russian scientists - the release of lactulose preparation,
functional dairy products preventive purposes, Butter and Cheese increase in the
yield of products, RK-national dairy products phyto filler, improving oil production
technology and award-winning cheeses - medals (ATU-Chair of the CCI). Institute
of Meat Industry of the Russian Federation, using the techniques of biotechnology,
developed new products on a meat-based preventive orientation for children and
adults 89 species. The first time the product is meat-based VNIMPP and the Institute
of Nutrition for enteral nutrition of children. At CCI ATB department has innovation
meat products, especially to domestic products, which have received awards -
medals, according to the protocol of activities.
Questions for self-control:
1. Food technology and theoretical development
2. The role of higher education in the development of technological processes
3. The concept of improving production processes
4. The stages of food production, characterization
5. System approach, steps to improve the process
6. The method of systematic approach, characteristic
7. Choice of model production facilities
8. Selection, software designs of experiments, technological modes
To prepare for further reading:
1. Ostapchuk N.V. Fundamentals of mathematical modeling of processes Food
Production. -K .: High school, 1981, -297 p.
2. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book. v.1. - M
.: Kolos S, 2009 - 1006.
3. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book. V.2. -
M .: Kolos S, 2009 - 607 p.
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