Search by tag «Food Industry» 23 results

• ITMO University Scientists Work on New Properties for Bread and Beer

  Scientists from ITMO University’s School of Biotechnology and Cryogenic Systems actively focus on making everyday foods better, safer and more accessible. By replacing just one ingredient in a bread formulation, the researchers managed to make this product more resistant to microorganisms that cause it to spoil. Now, they are experimenting with replacing the same ingredient in beer. If this goes well, the drink will be less strong and will acquire probiotic properties. ITMO.NEWS contacted the scientists to find out how beer’s properties depend on yeast, and also how bread can fall victim to rope spoilage. 

  08.06.2020

• For the Benefit of the Environment: ITMO Specialists Develop Biodegradable Food Packaging and Nutritious Plant-Based Food

  Specialists from ITMO University’s School of Biotechnology and Cryogenic Systems work on a wide range of projects that are highly promising for the refrigeration, food, and waste processing industries. For instance, at the moment the scientists at the Faculty of Food Biotechnologies and Engineering are developing biodegradable coatings and packaging for food products and working on the creation of food products for different consumer categories, including vegetarians and vegans. The latter two projects are headed by Natalia Yakovchenko, senior lecturer at ITMO University. ITMO.NEWS spoke to Prof. Yakovchenko to find out more about the research, its relevance, and the environmental component. 

  01.06.2020

• ITMO University’s NTI FoodNet Curator Olga Orlova: the Pandemic Will Make Food Safety a Long-Term Trend

  Early 2020 was a highly unclear time for the food tech industry. On the one hand, the coronavirus pandemic has led to a mass closing of restaurants and reduced demand for the products of food production facilities; on the other hand, it brought about a boom in the food and grocery delivery market. It is already clear that even when the period of self-isolation is over, the industry will take a while to come back to the way it was in late 2019. We spoke to Olga Orlova, the head of Infochemistry Scientific Center’s food tech digitization team and ITMO University’s representative as the curator of National Technological Initiative’s FoodNet program, about what awaits the industry in the near future and what kind of specialists it will require.

  12.05.2020

• What Is Biotechnology?

  Food manufacturers all over the world strive to produce food of better quality while also making if affordable. This problem is tackled by specialists in the field of biotechnology – a research area bringing together many disciplines. What is biotechnology exactly? How does one study it at ITMO? And where do biotechnology graduates work? Let’s delve right into it with our new illustrated series.

  27.04.2020

• Everything You Wanted to Know About ITMO’s Master’s Programs in Biotechnology

  According to Rosstat, chemical biotechnology is among the disciplines in which 72 to 96% of students build careers in fields relevant to their major. It’s no accident that this discipline is in demand. According to the UN’s annual report, around 820 million people globally don’t have access to a sufficient amount of food supply. And the number keeps growing year after year. At the same time, there’s an increase in the number of people suffering from excessive weight and obesity. That led food manufacturers all over the world to start considering ways to produce more food of better quality while also cutting down on production costs. Trained professionals were needed in this field – and that was when the biotechnologist profession came into being. Now, you can become one by studying at ITMO. Over 50% of employers in the field of food manufacturing in Russia are ready to offer new staff members a starting salary of 50,000 rubles. Learn more about biotechnologists and their positions in this ITMO.NEWS article. 

  23.03.2020

• Bones and All: ITMO’s Food Biotechnologies Researchers Propose New Zero-Waste Fish Consumption Technologies

  Zero-waste consumption is one of today’s biggest trends in a diverse range of industries. The abscence of waste material increases profitability, creates new jobs, and reduces environmental impact. Now, ITMO University researchers are proposing a number of technologies that would make it possible to manufacture useful products with high surplus value from the parts of fish that usually tend to go unused. We paid a visit to one of the laboratories at Lomonosova St. 9 to find out the uses for fish skins and how aquaculture waste can become useful.

  24.12.2019

• University College Dublin’s Professor Da-Wen Sun: Soon Enough, Your Phone Will Know More About Your Food Than You Do

  One of the world’s foremost experts on food- and biotechnologies, Professor Da-Wen Sun visited ITMO University to deliver a series of lectures on the latest achievements in food preservation and quality control. Professor Sun heads the Food Refrigeration & Computerized Food Technology center at University College Dublin and is the head of International Academy of Agricultural and Biosystems Engineering. Da-Wen Sun visited the School of Biotechnology and Cryogenic Systems as part of the ITMO Fellowship program. A writer for ITMO.NEWS met the scientist to learn what’s wrong with the way we freeze vegetables and how computer vision helps fast food businesses save money.

  13.11.2019

• ITMO's Technopark Establishes Cooperation with a Major Food Production Company

  Resident's of ITMO Technopark and the university's research teams presented their research and inventions at Atria Russia's production plant in Gorelovo. Members of the university's delegation acquainted themselves with the technologies used by the company and discussed potential collaboration projects, including new methods of tagging raw materials and tracking their consumption, inspection of meat product contamination, as well as the use of functional blends.

  31.05.2017

• Delicacy for Sportsmen- How to Eat Ice-Cream and Build Muscle

  Sport nutrition has never been so tasty — specialists of ITMO’s Department of Applied Biotechnology created a sugarless ice-cream with increased concentration of protein which helps build muscle.

  03.03.2017

• Good Product: One-Click Food by Young Entrepreneurs

  Oleg Novikov and Mikhail Kozlov, residents of Future Technologies accelerator, talked about their unique project of food delivery service, which allows to forget about staying in lines at supermarkets and makes farm food more affordable.

  20.02.2017