Science in food processing industries in 2016-2020
https://doi.org/10.47612/2073-4794-2021-14-1(51)-6-15
Abstract
In article the main perspective of activity are stated and results of work of RUE «ScientificPractical Center for Foodstuffs of the National Academy of Sciences of Belarus» for 2016-2020 are reflected. Special emphasis in work of the organization is paid to creation of scientific bases of receiving products of healthy nutrition, expansion of the range of competitive products for various groups of the population, and also to improvement of quality and safety of foodstuff.
About the Author
Z. V. Lovkis
RUE «Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Lovkis Zenon V. — Honored Science Worker of the Republic of Belarus, corresponding member of the National Academy of Sciences of Belarus, Doctor of Engineering sciences, Professor, General Director
29 Kozlova str., 220037, Minsk
References
1. Lovkis Z.V., Suboch F.I., Lovkis E.Z. Innovative development of the food industry: aspects of theory and practice. Minsk, IVC Minfina Publ., 2019. 528 р.
2. Lovkis, Z. V., Suboch F.I., Lovkis E.Z. Scientific foundations of technological integration of food industry enterprises of the agro-industrial complex. Minsk, IVC of the Ministry of Finance Publ., 2020. 348 p.
3. Lovkis Z.V., Kartashov B.A., Lavruhin P.V. Hydraulics: tutorial. Rostov-nа-Donu, Publ. Feniks, 2019. 383 р.
4. Petjushev N.N., Sadovskaja A.V., Usenja Ju.S. Komponentnyj sostav nizkobelkovyh produktov pitanija dlja detej, stradajuschih fenilketonuriej [The composition of low-protein foods for children suffering from phenylketonuria]. Nauka, pitanie i zdorov’e : materialy II Mezhdunarodnogo kongressa (Minsk, 3-4 okt. 2019) [Science, Nutrition and Health: proceedings of the II International Congress, Minsk, 3-4 okt. 2019]. Minsk, 2019, pp. 179–184.
5. Lovkis Z.V., Korzan S.I. Influence of structural and process parameters of rotor heater on water heating temperature. Pishchevaya promyshlennost’: nauka i tekhnologii [Food industry: science and technology], 2018, no 4, pp. 81–93.
6. Develop new types of fortified food concentrates using the biopotential potential of flax seeds: RUP report «Scientific and Practical Center of the National Academy of Sciences of Belarus on Food» (final ) / hands. Themes Yu.S. Usenya. Minsk, 2018. 126 p. — № GR 20164254.
Review
For citations:
Lovkis Z.V. Science in food processing industries in 2016-2020. Food Industry: Science and Technology. 2021;14(1):6-15. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-1(51)-6-15
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