Search by tag «Biotechnologies» 45 results
With electrochemical analysis (a high sensitivity method for detecting target substances in solutions) and machine learning at its core, the new technology developed at ITMO can automatically detect the exact quantity of antibiotics in milk. Apart from protecting consumers from harmful substances, the new solution can be used to analyze other environments, such as oil (for revealing unwanted contaminants), coffee (for determining its quality), and wine (for verifying its authenticity). The technology with its underlying research was described in an article in ACS Applied Materials & Interfaces.
Twice a year, ITMO’s SCAMT Institute hosts a week-long workshop for students specializing in chemistry, biology, and IT. Having been launched in 2018, the workshop was recently held for the 11th time, welcoming 47 participants from Russia, Finland, Syria, Moldova, and Belarus. Here’s a recap of the latest workshop.
ITMO’s Infochemistry Scientific Center has recently launched a new lab, where students and researchers will conduct experiments in organic, inorganic, physical, and electrochemistry. There, they will develop materials for next-gen sensors and optics, as well as implement food- and biotech projects.
ITMO University recently hosted the first Research Summer Camp in Biotechnology, organized by the international research center "Biotechnologies of the Third Millenium." Participants from nine countries including China, India, Egypt, and Turkey gathered to learn about cutting-edge methods and research trends in food biotechnologies.
Specialists from ITMO University’s ChemBio Cluster developed a new minimally invasive method to treat venous thrombosis. Its key feature is the application of robots made from a soft magnetic composite material that can change its shape and extract clots without damaging the blood vessels. This method will help make surgeries quicker and safer.
Here at ITMO.NEWS, we’re always making sure to share with you the latest news about the tremendous work accomplished by our university’s researchers. In case you missed any of them, here’s a quickfire roundup of the past week’s breakthroughs and discoveries.
How do innovative foods extend the human lifespan and improve our quality of life? What kinds of projects in this field are ITMO scientists working on right now? These and other subjects were covered at the Ecology & Biotechnology session of the 51st International Scientific, Educational, and Methodological Conference at ITMO University. ITMO.NEWS spoke to the session’s participants to find out more about their projects and discover which subjects of Food- and BioTech will gain in relevance in the near future.
ITMO’s Faculty of Biotechnologies, which was relaunched in 2020, opens a new Master’s program in industrial biotechnology. The program is meant for aspiring biotechnology specialists wishing to learn more about production processes, acquire machine learning skills, and master the digital approaches widely used in modern biotechnology. Among the program’s partners are the biotechnology company Innova Plus and one of the major local pharmaceutical manufacturers Geropharm. What will students learn, and what are today’s employers looking for? Here’s what you need to know about ITMO’s new Master’s program.
Twice a year, students from Russian and international universities get a chance to participate in an interdisciplinary school – ITMO University’s SCAMT Workshop Week. As part of it, students can learn from experienced researchers, use cutting-edge equipment, and complete a team project. In today’s article, we’ll share the opinions and results of this year’s participants.
Earlier this year, ITMO’s School of Biotechnology and Cryogenic Systems hosted Food BioTech, a major conference on the latest achievements in foodtech – an interdisciplinary field that brings together food production, IT, medicine, and research. Experts discussed the topical trends in the field, including functional foods, food quality and safety, sustainable development and green technologies, as well as the key to digitalizing footech and the changes in opinions on personal nutrition that were brought on by the pandemic.