Registration Number
0226U001897,
(0121U100452)
, R & D reports
Title
Scientific bases of formation and estimation of quality and safety of bakery, macaroni, confectionery and packing materials for them
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Наукові основи формування і оцінка якості та безпечності хлібобулочних, макаронних, кондитерських виробів і пакувальних матеріалів для них
Head
Shulha Oksana S., д.т.н.
Registration Date
02-02-2026
Organization
National university of food technologies
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identification and management of factors that determine the quality and safety of bakery, macaroni, and confectionery products in modern production conditions and sale of finished products, as well as determining the impact of packaging materials on the quality and safety of these foods
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The work consists of a comprehensive approach to determining the quality and safety of food, in particular, bakery, pasta, confectionery and packaging materials for them.
Modern problems and challenges in the field of quality and food safety, as well as legislative and legal frameworks in the field of quality and food safety in Ukraine, have been analyzed, since the requirements for the quality and food safety are determined by the legislation. The technology of a biodegradable glass, which is edible and is a confectionery, has been developed.
The created TACCP group at LLC "Rivne Macaroni Factory" includes the head of the quality department (group leader), a laboratory assistant of the production laboratory (group secretary), a chemical engineer, a head of the production department, an operator of the long-cut pasta production line, a production shop foreman, an employee of the human resources department, an employee of the purchasing/sales department, an engineer of the IT department (information technology), a representative of the security service, a representative of the marketing department. The traceability system for pasta production makes it possible to prevent the occurrence of danger, and also facilitates the maintenance of the effective functioning of other systems implemented in production.
The developed biodegradable edible cup is a full-fledged replacement for currently used polymer and paper cups. The cup is a cookie formed in the form of a cup. The shape of the cup can be changed according to consumer requirements. The water resistance of the cup is achieved due to the water-resistant layer inside the product.
Potato starch was modified with benzoic acid chloride. A polymeric material was obtained, which is advisable to use for packaging materials and containers as a factor preventing contamination of food.
Product Description
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Chorna Anastasia I
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2026-02-02
