KSTU developed an innovative food packaging technology

As part of the Global Fishery Forum, a pavilion run by the Rosrybolovstvo Educational Complex was in operation.

One of the exhibitions was held in our pavilion and was organised by V.V. Volkov and N.S. Kalinina, staff members of the Centre for Advanced Protein Utilisation Technologies at KSTU. It featured the latest developments created by a small innovative enterprise in collaboration with the university.

In addition, a round-table discussion entitled Fish Processing Technologies: Equipment, Packaging and Ingredients took place in one of the forum’s conference rooms. V.V. Volkov, Director of the Centre for Advanced Protein Utilisation Technologies, acted as an expert at the event.

In his presentation, he spoke about the research enterprise’s experience in applying fish protein hydrolysates in the food industry.

According to Vladimir Vladimirovich, fish protein hydrolysates are a modern functional ingredient. At our university, they are produced from secondary fish raw materials. The production process consists of hydrolysis, purification and fractionation.

He also discussed the main functional properties of protein hydrolysates, their application in food products and their innovative use in the packaging process, which significantly extends the product’s shelf life.

In conclusion, V.V. Volkov outlined the prospects for the use of protein hydrolysates. Our scientist explained how they can be used to expand the range of functional products, optimise production technologies, develop new packaging solutions and improve the efficiency of secondary raw material utilisation.

Vladimir Vladimirovich’s presentation aroused the interest of the participants and sparked a lively discussion.

You can find further details on the developments by the scientists at this innovative enterprise on the website: https://biohitech.ru/