University Structure

Department of Food Microingredients Processing

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Master's Degree Programs

The Affiliated Degree Department of Food Microingredients Processing was created in 2015 in order to implement the practice-oriented master's and PhD programs of the Institute of Cold and Biotechnology which is part of the School of Food Biotechnology and Engineering. It collaborates with the All-Russian Research Institute of Nutrient Additives federal state budgetary scientific institution to provide integrated and comprehensive training of specialists for the fledgling field of food microingredients which plays a most essential role in creating a product line, and the quality, safety and competitive ability of food production.

The program focuses on training specialists for the food industry, who can use food microingredients to solve technological issues, develop new types of products and expand the product-line. The key research areas of the department's interdisciplinary projects are:

  • creation and use of nutritional supplements and technological aids in modern technological processes;

  • creation and use of flavoring agents for improving the organoleptic properties of food production;

  • creation  of functional ingredients and their use in mass production;

  • import-substituting microingredients for special food production (for elderly nutrition, fortified, for sportsmen, children, etc.); 

The department's laboratories are located at the following adresses: St. Petersburg, 55 Liteyny Pr.; St. Petersburg, 9 Lomonosova str.

 
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