Инновации в пищевой промышленности: образование, наука, производство : материалы VI всероссийской (национальной) научно-практической конференции (Благовещенск, 20 февраля 2024 г.)

Hybrid engineering training in the preparation of specialists for the food industry

Scientific work of students and improving the quality of their training at the Far Eastern State Agrarian University

Practical application of statistical methods of food quality control in the formation of professional competencies of students

Introduction of a modern system for assessing students' knowledge in the field of professional activity "Food industry"

The use of portable laboratory equipment in conducting training sessions on food quality assessment

Using the project method in teaching the discipline "Physiology, sanitation and food hygiene"

On the problem of assessing the quality of students' knowledge

Prospects for the use of fucus brown algae polysaccharides in the technology of food biogels for athletes

The use of caffeinated antioxidants in yogurt production

The use of natural sweeteners in the production of glazed cheeses

Biodegradable antimicrobial film for food products

Food waste as an object of anthropogenic impact

Technology of production of corn buns with cottage cheese and dried apricots

Research on the quality and economic justification of the production of curd mass enriched with seaweed

The use of vegetable raw materials in the production of fermented milk drinks

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