Minor «Innovations, safety, and personalization in food technologies»
During the course, innovative approaches to the development of functional and personalized food products, methods of ensuring and researching food safety, as well as technologies for the use of alternative protein sources are examined. Special attention is given to the sustainable development of the food industry and the integration of biotechnology, nutrition science, and engineering solutions.
Aim | Formed key competencies | Learning outcomes |
Study of modern trends and innovations in the field of functional and personalized food products, mastering modern methods of food safety research, and exploration of technologies of alternative protein sources and their role in the development of the food industry. | As a result of the training, the learner will be able to master methods of obtaining, isolating, and modifying proteins from alternative sources, practically apply knowledge in the field of technologies for functional products and personalized diets, and use modern methods of food safety research in practical activities. | To ensure the production of high-quality products in accordance with the requirements of regulatory documents and modern nutrition science |
№ | Minor Courses | Description |
1 | Development of functional and personalized food products | The course examines the principles of creating food products with specific functional properties that are adapted to the individual needs of different consumer groups. It covers the types and characteristics of functional ingredients and modern technologies for modifying food systems. Approaches to personalized nutrition based on physiological, biochemical, and nutritional data are discussed. Methods for designing formulations, as well as digital and analytical tools used in the development process, are also studied. |
2 | Modern methods for studying the food safety of food products | The discipline studies modern approaches, methods, and technologies for assessing and ensuring the safety of food products. It covers contemporary analytical and digital tools for detecting contaminants, toxins, and pathogens. The course examines methods for quality control at all stages of product production, storage, and sale, consumer health risk assessment, and conducting research and expert evaluations using modern food safety analysis techniques. |
3 | Technologies of alternative protein sources | Global shortage of traditional protein sources and the necessity of seeking alternatives. The role of alternative proteins in the sustainable development of the food industry. Classification of alternative protein sources. Plant proteins (cereals, legumes, oilseed crops). Microbial proteins (yeasts, bacteria, microscopic fungi). Insect proteins. Algae and microalgae proteins. Cultured meat. Precision fermentation products. Methods of protein extraction and purification. Technologies for structuring and modifying proteins, including textured proteins. |