Search by tag «Bread» 3 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

• New Life for Bakery Waste: First Results of Russian-Finnish-Italian Project Wastebake

  Last year, the specialists from ITMO University (Russia), the University of Bari (Italy), and  the University of Helsinki (Finland) started working on a joint project as part of the EuroTransBio international funding initiative. The purpose of the project is to find a way to recycle bakery waste. During the first meeting held in Italy in 2018, the project’s participants discussed its key stages and identified priority areas.  A year later, they gathered in St. Petersburg to present the results of their work and discuss plans for the future. Read on to learn the details.

  18.12.2019

• Wastebake Project: Smart Recycling

  EuroTransBio (ETB) is an international funding initiative that encourages European companies and research centers to conduct research in the field of modern biotechnology. ITMO University together with partners from Italy and Finland received funding from ETB for a project on biotechnological functionalization of bakery waste. What is special about this project is that it is beneficial for all three participating countries. ITMO.NEWS asked Denis Baranenko, head of the International Research Center “Biotechnologies of the Third Millennium”, about how to produce innovative food and medical ingredients from discarded stale bread.

  05.04.2018