The forum discussed new trends in food and marine biotechnology
On 29 September, the XV National Scientific and Practical Conference with International Participation, Food and Marine Biotechnology, took place at KSTU as part of the XIV International Baltic Maritime Forum. The programme for the event included 25 scientific presentations. Professor O.Ya. Mezenova, Head of the Food Biotechnology Department at KSTU, moderated the session.
The presentations covered such topics as the development of functional and specialised food products, biologically active substances and additives, the comprehensive processing of biological resources, the creation of new food biopolymer materials, the improvement of biotechnological processes, and other subjects. Researchers widely presented studies on processing secondary fish raw materials and producing functional components, biologically active peptides, and compositions based on them.
A conference participant from Sevastopol, N.A. Golub, a representative of A.O. Kovalevsky Institute of Biology of the Southern Seas of RAS, spoke about biologically active hydrolysates derived from Black Sea molluscs (mussels, anadara and rapana) grown in aquaculture. Professor L.V. Antipova from FSBEI HE “VSUET” (Voronezh) presented papers on the production of chondroprotectors from fish heads and bones and on harnessing the potential of lentils in the production of functional foods.
V.A. Lyakh, Candidate of Engineering Sciences, from Vladivostok, shared the Far Eastern Federal University’s experience in the application of fermented hydrobiont proteins in food biotechnology. B.A. Bolkhonov, a postgraduate student from the East Siberian State University of Technology and Management, presented the results of a study into the antioxidant properties of zinc chelate complexes with peptides from fermented collagen hydrolysate.
The research findings of staff and young scientists from the Food Biotechnology Department at KSTU featured prominently in the conference work. The researchers highlighted interesting findings about the creation of a synbiotic drink from plant-based milk, the refinement of a tofu recipe, the development of products for people with diabetes, functional vegetable crisps, sports nutrition products and food supplements made from recycled plant-based raw materials. The presentations by the young scientists received support from distinguished colleagues.
Based on the results of the conference, experts recommended publishing the following papers by postgraduate students of FSBEI HE “KSTU” in the Scientific journal “KSTU News”:
- S.I. Antipova, E.S. Zemlyakova, Study of the Influence of Mineral Water on the Properties of Rye Sourdough.
- S.V. Agafonova, A.V. Kachanova, A.I. Saenko, Optimisation of Flour-Based Confectionery Recipes for Specialised Oat-Based Diets.
