Food processing Industry №12/2011
Performance data of Russia's food processing enterprises during January-September, 2011.
NEW TRAINING FORMS FOR FOOD INDUSTRY PROFESSIONALS
Danilov M.B., Zabalueva Yu.Yu., Leskova S.Yu., Gombozhapova N.I.Competence-wise Education Approach to Food Industry Professionals Training
| Tags: education; bachelor's degree; master's degree; training; competence; institute/college depart-ment; university. Summaries: The article presents the restructuring of higher education and a new form of education for preparing the specialists for food industries. It also deals with the questions of competence-based approach in education as a key of novelty of educational standards of the third generation. |
Yushkova E.V., Shanina E.V.Activities Based Training Model: Forming Positions of Research Engineer and Project Engineer
| Tags: engineering activity; project and engineering competences; humanitarian technologies; simulation games. Summaries: This article is about of modern humanitarian practices and technologies in the formation of basic competencies in the preparation of engineers-technologists. |
Zelensky V.E.Fundamental Aspects of Food Additives Production: Quality-oriented Strategy and Talent Pool
| Tags: food additives; quality; industry process engineering; education; human resource. Summaries: Main aspects of food additive manufactures' progress are considered. The key role of process engineering in working-outs of production organization and manufacturing cycles are noted. A new personnel scheme of technologist - developer group is offered. Critical analysis of Russian Federation food-processing industry is presented. |
Spasenova G. New Training Forms for Food Industry Professionals
Novoselov S.V., Mayurnikova L.А., Makovskaya I.S. Methodological Background to the System of Innovation Experts Training for Food Industry
| Tags: nutrition sphere; experts of innovative activity; the professional training program; innovative project. Summaries: In this article theoretical bases of system of preparation of experts for innovative activity (IA) of the organizations and the enterprises of sphere of a nutrition are shown, existing systems of preparation of qualified personnel and a role of experts of innovative activity as the factor of development of the organizations and the enterprises in the conditions of IA is presented. |
Kim I.N., Lisienko S.V.Forming Professional Competencies in the course of Training Process Engineers for the Fish Processing Enterprises
| Tags: water biological resources, technology of aquatic organisms, skills profile, Bachelor's programme, expertise. Summaries: For the purpose of specialists training for the fish-processing enterprises special field "Foodstuff of animal origin" covers the skills profile "Fish and fish products technology". The name of the abovementioned skills profile doesn't completely reflect the species composition of commercial aquatic organisms, because fish is only a part even if a component part of water biological resources. In an effort to make specific training of human resources suitable for the main point of their future professional occupation there was developed a skills profile "Foodstuff made of water biological resources" for the Bachelor and Master Degree Programs. |
WASTE-FREE USING OF RAW MATERIALS
Ivanova L.А., Ustinova Yu.V., Marusina D.N.Producing Feeding Protein Concentrates to Efficiently Dispose of Fish Offal
| Tags: protein concentrate; fish offal; using secondary protein raw materials. Summaries: Nowdays all over the world there is a great deficiency of animal protein. As an alternative source of protein the fishery by-products can serve. The last is utilized at this moment extremely irrationally. We had been defined a way and conditions of lipids extraction, allowing to save the protein and to remove the lipids as much as possible. |
Antipova L.V., Haustova G.А., Do Le Hyu Nam, Dvoryaninova О.P.Enzymatic Agents Used to Bio-Modify Protein Systems of Alternative Raw Materials Provided by Fish Industry
| Tags: pond fish; skin; scales; swimming bladder; ferments; dose choosing. Summaries: The paper investigated the effect of enzymes on the structure of the biopolymer system and skin, scales and swimming bladder studied pond fish; proved that not all enzymes have a high proteolysis activity in the processing of raw collagen give proper effect, found that proteolysis enzyme preparations..protosubtilin G3x and amilosubtilin G3x have the ability to hydrolyze proteins with complex conformation and high stability. |
ECONOMICS AND MANAGEMENT
Kiselev V.М., Kiseleva Т.F., Mozzherina I.V.Methodological Aspects of Fish Consumption in Russia
| Tags: structure of production, exports and imports of fish per capita consumption of fish and fish products. Summaries: Examined the scope and structure of the world market of fish and fish products: fishing and farming, export and import. The effect of the global market to the russian consumer market. Study of factors affecting the magnitude of the analyzed fish consumption in the Russian Federation, is devoted to the study.This paper describes the first part of the results. |
Rozhdestvenskaya L.N., Bychkova Е.S.Estimating Innovative Product Competitiveness and Prospects of Its Marketing.
| Tags: competitiveness, innovative products, sauces, dressings. Summaries: This artical made an analysis of existing methods for determining the competitiveness of products. We propose a method for assessing competitiveness innovative products of a functional purpose. Been substantiated determine parameters of the proposed approach - consumers' preferences when choosing foods. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Edelev D.А., Kantere V.М., Matison V.А., Volohin V.V.Non-Conformity Management within the Framework of the Food Industry Enterprises Safety Management System
| Tags: pro-biotic cultures filtrates; membrane separation methods; permeability; selectivity. Summaries: The article covers algorithm for prompt corrective actions, procedure for development and implementation of corrective actions, as well as the procedure for identifying cause-and-effect link between the non-conformity and the corrective actions at food industry enterprises. |
ENGINEERING AND TECHNOLOGY
Sorokina I.М., Doronin А.F., Demidova T.I.Optimizing Microfiltration Parameters for Sterilization of Filtrates for Pro-Biotic Cultures
| Tags: pro-biotic cultures filtrates; membrane separation methods; permeability; selectivity.The results of the investigations of influence different parameters of microfiltration of FPC on permeability and selectivity of membrane with highest specific productivity which provide full removal of microorganisms and bacteria were introduced at this paper. The aim of this research was the optimization of microfiltration FPC for producing the filtrate with improvement quality characteristics and parameters of sanitary-microbiological safety. Summaries: |
QUALITY AND SAFETY
Pushkar V.I., Gubin М.G., Glonina G.А. Standards for Starch and Treacle Products
| Tags: technical regulation, standard, starch industry, starch products. |
RAW MATERIALS AND ADDITIVES
Yudin А.Yu., Zaitsev L.V., Valeeva L.I.Using Fats Obtained through Enzymatic Re-Etherification to Improve Quality of Wheat Bread.
| Tags: fats; enzymatic transeste-rification method, the bread, wheat flour. |
Moiseeva Е.N.Dairy Products and Flavorings Used to Produce Confectionery
| Tags: dairy products; flavorings; confectionery; taste; flavor; shades. Summaries: The article covers specifics of dairy-based flavorings created by Chemical & Food Aromatic Plant experts. Recommendations are given to use these in confectionery production. |
Idea Mart - a unique project by Soyuzsnab group of companies
Omarov R.S., Shlykov S.N., Sycheva О.V.Prospects for Using Sodium Citrate to Produce Dainty Meat Products
| Tags: meat products; sodium citrate; food phosphates; healthy food. Summaries: The article covers some of the physical and chemical properties of sodium citrate as well as its functional and technological features with a view to its possible use as alternative to food-grade phosphates. The experimental data give evidence of good prospects for using sodium citrate as a functional ingredient of meat systems. |
Milk Substitute is a Source of Energy.
NEWS FROM COMPANIES
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
CONGRATULATIONS ON YOUR ANNIVERSARY!
Andrey Ovechkin Celebrates his 55th Anniversory
FACTS AND EVENTS
Professionals Enriched Their Competence
Food Security and Actual Issues on Russia's Food Markets
Canned Food Made in Romania is Both Tasty and Healthful
Energy Performance and Innovative Development of Refrigerating Industry
ROSNANOTECH-2011
International Workshop on Sources of Raw Materials for Malt-Production and Brewing
Ecological, Food and Medical Aspects of Human Safety
Chemistry-2011
Exhibitions Calendar for the first six months of 2012
Index of Articles Published by Food Processing Industry magazine during 2011.