On 17 April, a student scientific and practical conference on the topic “Innovative Technologies for the Development of Food Production” was held at the Subject Committee for Food Technology and Chemistry.
The event was attended by students of specialty 181 Food Technology on the EPPs “Production of Bread, Confectionery, Pasta and Food Concentrates” and “Innovative Technologies and Catering Management”.
During the conference, substantive and relevant presentations were delivered that sparked lively discussion. In particular, the participants considered the production of gluten-free products, encapsulation in food technology, current problems of dietary and health-promoting nutrition of the population of Ukraine, the risks of food poisoning, as well as innovations in the restaurant business under wartime conditions: technologies and the adaptation of the HoReCa sector.
We thank all the participants for their activity, interesting ideas and commitment to professional development!
