Prospects for cooperation with a German partner in the field of food biotechnology have been discussed at KSTU

Prospects for cooperation with a German partner in the field of food biotechnology have been discussed at KSTU
Prospects for cooperation with a German partner in the field of food biotechnology have been discussed at KSTU

     The director of the German analytical research laboratory UBF (UBF -Untersuchungs-, Beratungs-, Forschung), Doctor of Sciences, professor Thomas Moersel from Berlin visited our university. The visit was made in accordance with the cooperation agreement between KSTU and the UBF laboratory located in Altlandsberg near Berlin, in Brandenburg.

     During the visit, a number of business meetings were held in accordance with the previously prepared program. At the meeting with the rector of KSTU V.A.Volkogon, Dr. Moersel discussed possible areas of cooperation in the difficult time of anti-virus restrictions, including possible options for practical training of undergraduate and graduate students, promising joint projects and scientific research.

     In recent years, students of the Department of Food Biotechnology of KSTU have been practicing on the basis of the UBF laboratory. For example, last year Yulia Nekrasova, a master student of the Food Biotechnology Department, successfully completed a 6-month internship, during which she mastered new analytical instruments and methods, conducted research on the topic of her master's thesis, and prepared a joint scientific article in the WoS journal.

     At his working meetings with the directorate of the Institute of Agroengineering and Food Systems, teachers and students of the Department of Food Biotechnology, Dr.Moersel spoke in detail about his laboratory and possible areas of cooperation, including in the conditions of Covid. He willingly shared new scientific developments and technologies.

     The UBF laboratory focuses on activities in the food, pharmaceutical and biotechnology industries. Among priority areas there are
analysis of the quality and safety of food products according to standardized methods in Germany and Europe, development of new methods for determination of
biologically active substances, food additives, and contaminants. Much attention is paid to improving composition and technology of food products, testing and
assessing safety of cosmetics and medicines. The institution includes a modern sensory laboratory. The laboratory conducts scientific research in many areas.
It is engaged in processing of industrial waste and secondary raw materials, development of effective technologies for processing and increasing stability
of products, process optimization, biotechnological experiments with enzymes and microorganisms, and many other issues.