Innovative technological solutions of the Department

– The development and implementation of innovative technological principles of the differently textured flour products based on rational use of cereal resources
– The development of technological solutions for stabilization and complex improvement of quality of bread products by using phyto-additives
– Theoretical and practical aspects of using synbiotic complex in confectionary products technology
– Directional change of chemical composition of products with a given structure and properties (with reduced sugar; low-calorie; gluten-free; lactose-free; with high amount of dietary fiber; with modified fatty and amino acid composition, etc.)
– Development of functional bakery products by using retarded dough technology
– Innovative technological solutions for bakery products based on hops, pea-aniseeds sourdough, wine yeast, which are adaptatied to modern industrial conditions