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Product’s Life Cycle and Food Ingredients Preservation of Product’s Consumer Properties: methodology | techniques | result

  10:30 - 11:00        
Participants Registration        
        
11:00 - 11:45        
Determining shelf life of confectionery products: scientific and technological aspects ensuring safety and quality of products         
Tatiana Savenkova, Director, doctor of technical sciences, professor        
Research Institute of Confectionery Industry           
        
11:45 - 12:30        
Modern approaches assessing the quality of raw materials and flour confectionery products        
Nikolay Kondratiev, Chief Researcher, doctor of technical sciences, professor         
Research Institute of Confectionery Industry           
        
12:30 - 13:15        
Ingredients as techniques for preserving consumer characteristics of flour confectionery products: basic raw components, features of technological properties, practice of application        
Elena Soldatova, leading researcher, Ph.D. of technical sciences         
Research Institute of Confectionery Industry           
        
13:45 - 14:30        
"The role of fats in creating and preserving consumer characteristics of products

"        
Irina Svyatoslavova, Deputy director for research, Ph.D. of technical sciences        
Research Institute of Confectionery Industry           
        
14:30 - 15:15        
Scientific and practical aspects of increasing the safety of confectionery products        
Nikolay Kondratiev, Chief Researcher, doctor of technical sciences, professor         
Research Institute of Confectionery Industry           
        
15:15 - 16:00        
Methods for preserving the microbiological safety of confectionery products during their life cycle        
Svetlana Polyakova, Head of the Department of Hygiene, Sanitation and Microbiological Research, Ph.D. of technical sciences        
Research Institute of Confectionery Industry           

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