On the formation and development of RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
https://doi.org/10.47612/2073-4794-2021-14-2(52)-9-18
Abstract
This article presents the main results of the RUE «Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus» over the period of its existence (2006 — 2021 years). The key energy-saving and resource-saving technologies and new types of products, on which the scientists worked, are noted. Fundamental and applied results of work are presented. Particular attention is paid to the system for achieving the quality and safety of food products created on the basis of the Center. The directions of the organization’s activities in the near future are given. The article notes the role of the Scientific-Practical Center for Foodstuffs in the development of the food industry in the Republic of Belarus.
About the Authors
Z. V. Lovkis
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Lovkis Zenon Valentinovich — 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, Republic of Belarus
A. A. Shepshelev
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Shepshelev Alexander Anatolivich — Ph.D. in Technics, Deputy General Director for scientific work
29 Kozlova str., 220037, Minsk, Republic of Belarus
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. (in Russian).
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. (in Russian).
3. Petjushev N.N., Sadovskaja A.V., Usenja Ju.S. The composition of low-protein foods for children suffering from phenylketonuria. Science, Nutrition and Health: proceedings of the II International Congress, Minsk, 3-4 okt. 2019. Minsk, 2019, pp. 179–184. (in Russian).
4. Lovkis Z. V., Griboyedova I. A., Danchenko I. I. Food industry of the Republic of Belarus: analysis and development prospectsю. Minsk, IVC of the Ministry of Finance Publ., 2008. 146 p. (in Russian).
5. Lovkis Z.V. Petyushev N. N., Pavlovskaya L. M., Soroko O. L., Dymar O. V. [and etc.]. New technologies in the food industry. Minsk, Publ. RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Agricultural Mechanization”, 2011. 142 p. (in Russian).
6. Lovkis Z. V., Meleschenya A. V., Kolosovskaya L. S., Pavlovskaya L. M., Zaichenko D. A., Petyushev N. N., Tananaiko T. M. [and etc.]. Scientific achievements in the food industry of the Republic of Belarus. Minsk, Publ. RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Agricultural Mechanization”, 2011. 180 p. (in Russian).
7. Lovkis Z. V., Meleschenya A. V., Kolosovskaya L. S., Pavlovskaya L. M., Zaichenko D. A., Petyushev N. N., Tananaiko T. M. [and etc.]. Scientific achievements in the food industry: formation and development. Minsk: ITC of the Ministry of Finance Publ., 2016. 336 p. (in Russian).
Review
For citations:
Lovkis Z.V., Shepshelev A.A. On the formation and development of RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”. Food Industry: Science and Technology. 2021;14(2):9-18. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-2(52)-9-18
Views: 198
Email this article 