Directions of scientific researches of chair

• carrying out researches on receiving and application of food additives and technological supportive applications in modern technological processes;

  • commercialization of researches on receiving and application the food flavours and  colours of connections for improvement of organoleptic characteristics of food products;

  • carrying out researches on receiving functional ingredients and their application in production of mass consumption;

  • import-substituting mikroiyengrediyents for specialized food products (gerodiyetichesky, enriched, for athletes, school students, etc.).

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