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Fields of research

 Research work is an integral part of the education system and one of the components of educational process and aimed at obtaining new knowledge on major scientific and educational areas and use them to prepare qualified specialists, development of efficient production in different areas of the food industry.

     The basic principles of science department of Food Technology are:

- A comprehensive approach to solving scientific problems;

- Development of institutional mechanism research activities;

- Focus research on market requirements;

- Providing modern scientific and technological level of performance development;

- Extension called "bonds with educational institutions and organizations relevant direction;

- Research activities involving talented students;

- Practical use of research results and their introduction into production;

- Promote the credibility of the department and institution.

     Research work of the department is conducted in the following areas:

- Current problems of the technology industry.

- Promising areas of the food market.

- Problems of quality and food safety

- New technologies of production of culinary products

- Improving production technologies and methods for food control;

- Problems of standardization in the restaurant business;

- Research plant material as a promising source of biologically active substances

- Development of modern technologies of new food products increased food and biological value.

- Non-traditional raw materials and their use in the manufacture of new foods and beverages for diet and preventive nutrition.

     Theoretical and practical research results published in scientific and professional journals and materials of international and national scientific conferences (date list of scientific works employees - 23).

     The department organized student groups, whose main task is to enhance the professional knowledge and skills of independent theoretical and experimental work. Research work of students focused on current problems of food production. The results of his research students to discuss scientific workshops and conferences, as well as use in the performance qualification problems. Subject coursework is formed so as to include elements of scientific research- theoretical research, laboratory practice, analyzes the data and evidence-based practical recommendations.

     At faculty research student groups:

- "Ethnic Cooking".

- "Modern production technologies restaurants."

- "Restaurateur".



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