Scientific activity

The Faculty of Food Technology carries out a large amount of research work. Students, undergraduates, doctoral students and scientists of the faculty take an active part in conducting research. Participation in research allows you to gain a deeper understanding of the main disciplines, scientific directions and better understand its prospects.

The main priority scientific directions of the faculty are:

• Creation of an assortment of bakery and pasta products for therapeutic and prophylactic purposes;
• Biotechnology of resource-saving meat and dairy products for functional purposes;
• Bioconversion of agricultural raw materials, processing and disposal of waste from agricultural enterprises into food and feed products;
• Creation of waste-free, environmentally friendly “cold” new generation food technologies;
• Environmentally safe and economically feasible technologies for treating wastewater from food and light industry enterprises from organic pollutants and nutrients.
• Employees and students of the faculty annually take part in various international and national scientific and practical conferences, olympiads, and competitions, where they win prizes.