Search by tag «Food Industry» 22 results
Scientists from ITMO’s Infochemistry Scientific Center are working on a digital barista, a smart system that will describe the taste of coffee grains without a human specialist. This project, developed with Siberian Federal University and business partners, is set to be used in vending coffee machines.
On May 9, Victory Day is celebrated in Russia to mark the end of World War II. In honor of the occasion, ITMO.NEWS and ITMO’s Historical Museum look back on the work of Leningrad scientists who developed new food products for the besieged city.
When we choose what to buy, we usually look at the expiration date, brand, quality seals, ingredients, and price. But how do you know if the manufacturer is fully honest – or that the product was properly stored during shipping or while on the shelf? The answer could lie in smart food packaging, which is designed to help us trace the real expiration date and prevent counterfeiting. So, what is smart packaging and what does 3D printing have to do with it? We asked Chantal Tracey, a PhD student at ITMO’s ChemBio Cluster and a member of SCAMT Institute’s 3D Printing of Functional Nanomaterials Group.
Ice Cream for Stress Relief: ITMO Scientists Create Functional Food Products Using Bioactive Substances
The modern lifestyle and the pandemic cause stress, an increased workload, and growing antibiotic resistance. In their turn, these factors lead to low immunity and diseases, including the neurodegenerative kind. Scientists from ITMO’s Faculty of Biotechnologies are working on a project that aims to solve these challenges through the application of biologically active substances in the development of new food products. The project has already received support from the Russian Science Foundation. ITMO.NEWS contacted Natalia Yakovchenko, the head of the project and of ITMO’s Functional & Specialized Nutrition specialization of the FoodTech program.
The Food BioTech 2021 conference arranged by the School of Biotechnology and Cryogenic Systems will take place on August 23-25, 2021. Leading scientists from all over the world will discuss results achieved in biotechnologies and the prospects of this field.
Join us as we delve into the latest trends of the food industry, projects that aim to prevent disease using food, and see how the food of the future will differ from what’s on our plates today.
ITMO University’s Faculty of Biotechnologies (or BioTech) is actively renewing its educational program lineup. Olesya Volokh, a science team leader at Danone Russia and a researcher at Lomonosov Moscow State University, has joined the faculty team to help them in that effort. ITMO.NEWS met with Dr. Volokh to chat about science, FoodTech, and what the program’s students should expect from the updated curriculum.
On October 29, ITMO University held a session of the Hult Prize On Campus – the university stage of the international Hult Prize competition. Keep reading to learn more about this year’s cases, what awaits the competitors in the future, and how to join the contest.
Some scientists say that artificial meat could be humanity’s salvation from hunger – but then why isn’t it being produced at an industrial scale? We dig into the subject, guided by Alexander Ishevsky, a professor at ITMO University’s Faculty of Biotechnologies.
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.