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Information × Registration Number 0225U000281, (0122U001473) , R & D reports Title Scientific substantiation of innovative and resource-saving methods of obtaining food products for health purposes popup.stage_title Наукове обгрунтування інноваційних та ресурсозберігаючих методів отримання харчової продукції оздоровчого призначення Head Kondratiuk Nataliia V., Кандидат технічних наук Registration Date 08-01-2025 Organization Oles Honchar Dnipro National University popup.description1 The development, scientific substantiation of innovative and resource-saving methods of obtaining health-improving food products and their use in the nutrition system of various segments of the population. popup.description2 Object: Technologies for the production of health-oriented food products. Aim of the study: The development and scientific substantiation of innovative and resource-saving methods for the production of health-oriented food products and their use in the nutrition system of various population groups. The relevance of the research lies in the development and improvement of existing technologies for health-oriented food products, taking into account the raw material base of the Dnipropetrovsk region and Ukraine as a whole. It also includes recommendations for the selection of modern technological equipment and requirements for the quality of the developed food products. Research methods: Organoleptic, physical, physicochemical, microbiological, toxicological, system analysis, planning and mathematical modeling, processing, and analysis of obtained results. Some of the research results have been implemented in the educational process of the department and in food industry enterprises with the involvement of stakeholder-employers and external stakeholders. The research findings have allowed for the improvement of the food rations of Ukrainians, raising the standard of living in the region and Ukraine, intensifying the technological processes of existing production and small and medium-sized businesses, as well as the restaurant industry. This was achieved through the new effects in forming food systems and rationalizing the operation of technological lines, the study of promising raw material components, useful food resources, and methods of their combination. The practical results of the research are planned for implementation in food industry enterprises with the participation of stakeholder-employers and external stakeholders. The research based on the intensive use and improvement of modern technologies, particularly through the fortification of food raw materials with biologically active components and their compositions, implementing innovative approaches. Product Description popup.authors Bondarenko Vladyslav V. Honcharenko Iryna P. Kozhemiaka Olha V. Kotov Oleksii O. Lystopad Tamara S. Matorina Kateryna V. Matsuk Yuliia A. Novik Anna V. Peshuk Liudmyla V. Polyvanov Yehor A. Savchenko Alina M. Smahin Ihor O. Farisieiev Andrii H. Khudiakova Svitlana M. Chernushenko Olena O. Cherniavska Anna Yu. popup.nrat_date 2025-01-08 Close