Cooperation with industry

COOPERATION WITH INDUSTRY

Analysis of the composition and design of physicochemical properties of dairy products.
Increasing the health value of dairy products through the use of bioactive ingredients.
Designing conditions for the production of dairy products.
Modifications to the composition of powdered milk-based mixtures.
Microscopic imaging of food matrix, topography of food structure, visualization of macromolecules in milk and dairy products.
Freeze-drying, microwave-vacuum, hybrid, evaluation of the retention of bioactive properties of food during drying.
Determination of kinetics, energy consumption and optimal conditions for convective drying of food products.

Assessment of the extent of changes in texture and consistency of dairy products subjected to storage.
Study of syneresis of yoghurts and leakage in cheeses during storage.
Analysis of water activity and mobility in food.
Study of changes in technological and microbiological quality.
Creating forecasting tools for optimizing the course of technological processes and predicting microbiological and technological quality using mathematical methods and artificial intelligence (artificial neural networks).

Pilot production of dairy products on a micro and semi-technical scale.
Obtaining innovative products from milk and other non-dairy raw materials.
Development of new recipes.
Development of methods for rapid monitoring of the quality of food products in the production process.

Marketing research and consumer testing, analysis of consumer perception and expectations.
Analysis of the attractiveness of new markets and directions of development of dairy products.
Profile sensory evaluation based on the selection and selection of descriptors that identify the product and the assessment of their intensity.
Study of the emotional profile of consumers based on positive and negative emotions in the consumer when purchasing and consuming a product.
Consumers' assessment of the overall desirability of the product.