For third-year students of specialty 181 Food Technology, a lecture was given by Serhii Kozakov, a research and development process engineer at Puratos Ukraine LLC, on the topic: “Fermentation Products and Their Use in Wheat and Rye Products”. The lecture was organised with the support of Odesa National University of Technology and its Department of Grain Products, Bread and Confectionery.
During the meeting, the students became familiar with modern approaches to using fermented ingredients in bakery production and their impact on the quality, taste characteristics, aroma and structure of finished products. Serhii Kozakov explained in detail the role of sourdoughs, fermented scalds and liquid fermented semi-finished products in forming the porosity of the crumb, the stability of the dough and in extending the shelf life of products.
During the lecture, examples of the company’s innovative solutions aimed at improving the quality and stability of bakery production were considered. The students had the opportunity to ask questions and receive professional answers about the practical use of fermented products in production conditions.
Holding such meetings with representatives of leading companies in the sector helps deepen students’ professional knowledge, develop practical competencies and strengthen the link between theoretical training and the modern needs of the food industry.
