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Rambler's Top100

Food processing Industry №5/2015

Results of Food and Processing Industry Enterprises of Russia

AIC PRODUCTS - FROM FIELD TO COUNTER

Ivanova V. N., Seregin S. N., Grinko V. S.Agroindustrial Complex of CFD: Problems of Economic

P. 8-13 Key words
Central Federal District (CFD); agroindustrial complex; AIC economy; agricultural production; development priorities

Abstract
The article presents the analysis of the main agroindustrial complex branches of CFD, shown success in certain sectors of agricultural production and food processing, as well as recommendations on solving the major problems of the county - an increase in production of milk and fruits and vegetables. Among the measures for the implementation of the enterprises facing agricultural production of CFD, referred questions closer interaction between the legislative and executive authorities of the region, representatives of business, science and education on the principles of public-private partnership. With limited funds budgets of all levels invited to all controls of AIC identify priority areas of development, linking them with the activities of the state program of agricultural development for the period up to 2020. Particular attention should be paid to the creation of economic instruments for motivating business people to invest their own funds for implementation of priority projects, solving the problem of import substitution.

Authors
Ivanova Valentina Nikolaevna, Doctor of Economical Science,
Seregin Sergey Nikolaevich, Doctor of Economical Science,
Grinko Vera Stanislavovna, Doctor of Economical Science,
Moscow State University of Technology and Management named after K.G. Razumovsky (First Cossack University),
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kolesnov A. Y., Zenina M. A.Modern Methods of Managed Product Quality in Technologies of Cultivation and Storage of Fruit and Vegetables

P. 14-19 Key words
fruit; vegetables; pectin; calcium chloride; quality; agricultural production; cultivation; storage

Abstract
A list of the main qualitative characteristics of fruit and vegetables includes high organoleptic (taste) properties and nutritional value; optimal techno-chemical composition and technological suitability, that determine a technical and economic feasibility of using of specific varieties for industrial processing; yield that provides sufficient economic efficiency for agricultural production;resistance to diseases and pests during cultivation and storage;suitability for mechanized (automated - mainly in greenhouses) harvesting as well as special requirements, for example, cold resistance, winter hardiness, drought tolerance, absence or ill-defined periodicity of bearing, etc. These requirements can be met through the application of technologies of managed quality based on the principle of modifying the composition and properties of components in the structure of the cell walls of fruit and vegetables, which include primarily the bioactive plant polymers - pectins. The modification can be implemented on the basis of the chemical interaction of ions of polyvalent metals with the free carboxyl groups of polymer pectin molecules. Calcium chloride was used in model experiments as a cationdonor, which is able to form strong spatial structures through effective interaction with the free carboxyl groups of pectin. This effect and other properties of calcium, which it shows in a plant tissue, form the basis of the practical application of calcium chloride in agricultural production, storage, and industrial processing of fruits and vegetables. A review of published scientific researches shows a wide range of applications of calcium chloride for the cultivation and storage of a number of fruits and vegetables, including apples, strawberries, pears, apricots, pineapples, potatoes, carrots, tomatoes etc.

References
1. Dudkin M.S. et al. Pishchevye volokna [Dietary fibers]. Kiev, Urozhai Publ., 1988.
2. Birus Th. Moderne Apfelsaft-Techno-logie. Schoenborn, Fachverlag Fluessiges Obst, 2001. p. 35.
3. Fudix. Calcium Chloride. M., Zirax, 2010, p. 14.
4. The Specialists for Pectin. Neuenbuerg, Herbstreith & Fox, 2014. 34 p.
5. On materials of site: http://krymia.com, 2014.
6. Garcia J.M., Herrera S., Morilla A. Effects of postharvest dips in calcium chloride on strawberry. Journal of Agricultural and Food Chemistry, 1996, no. 44, pp. 30-33.
7. Rosen J.C., Kader A.A. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits. Journal of Food Science, 1989, no. 54, pp. 656-659.
8. Anon Spraying Trees With Calcium Working Well in Northwest, Elesewhere. The Great Lakes Fruit Growers News, October, 1995.
9. Izumi H., Watada A.E. Calcium treatments effect storage quality of shredded carrots. Journal of Food Science, 1994, no. 59, pp. 106-109.
10. Warren B.Z. Food preservative composition. EP Patent № 00316293/EP B1.1992.
11. Walter W.P., Fleming H.P., McFeeters R.F. Base-mediated firmness retention of sweetpotato products. Journal of Food Science, 1993, no. 58/4, pp. 813-816.
12. Subbiah K., Perumal R. Effect of calcium sources, concentrations, stages and number of sprays on physico-chemical properties of tomato fruits. South Indian Horticulture, 1990, no. 38/1, pp. 20-27.
13. Subbiah K. Firmness index of tomato as influenced by added N, K and CaCl2 sprays. Madras Agrucultural Journal, 1994, no. 81/1, pp. 32-33.
14. Hong J.H., Lee S.K. Effect of calcium treatment on tomato fruit ripening. Journal of the Korean Society of Horticultural Science, 1999, no. 40/6, pp. 638-642.
15. On materials of site: http://postharvest.ifas.ufl.edu, 2008.
Authors
Alexander Kolesnov, Dr.
Margarita Zenina, Moscow State University of Food Production (MGUPP),
Research Laboratory of Food Quality & Technology (PNIL),
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Lavrova A. V., Gerasimov A. N. Current State of the Processing Industry

P. 22-24 Key words
sausages; meat processing industry; meat; preference; consumer demand; consumption; production structure

Abstract
In modern conditions an urgent task is to assess the current situation in the process industries. Processing industry plays a crucial role in providing the population with food. Today the market of sausage and deli products is one of the largest and most dynamic markets for food products. In recent years there has been an active development: there are new producers, increasing product range covering new territory. The results of the study of the current state of the market of sausage products in the Russian market. According to expert opinion, the current demand for meat products of large enterprises began to decline, as people increasingly prefer products made in the home, as a more natural and environmentally safe. Decline in demand for industrial products, is unlikely to lead to a decrease in its value. Reduction in demand for products, usually intensifies the struggle for the consumer among manufacturers. Based on the analysis of the meat industry identified the major trends in the industry.

References
1. Russia by the Numbers, 2014. Statistical Book. Rosstat, Moscow, 2014. 525 p. (In Russ.)
2. The regions of Russia, 2014. Short Statistical Book. Rosstat, Moscow, 2014. 238 p. (In Russ.)
Authors
Lavrova Alyona Vyacheslavovna, Candidate of Technical Science
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Gerasimov Alexey Nikolaevich, Doctor of Economical Science, Docent,
Stavropol State Agrarian University,
12, Zootekhnichesky Pereulok, Stavropol, 355017, This email address is being protected from spambots. You need JavaScript enabled to view it.



Berezhnaya O. V., Dubtsov G. G., Voyno L. I.Wheat Seedlings as an Ingredient for Foodstuffs

P. 26-29 Key words
wheat, wheat seedlings, the biologically active substances of plants, antimicrobials

Abstract
Germinated grain is the product that contains natural antioxidants, they are much more preferable to use in food rather than synthetic drugs. Grain-based food production has become a popular and fast growing trend in the healthy?/?bio food industry. This popularity is attributed to low price of raw material and affordability to a wide range of customers with different income levels. Moreover such products are considered to be an integral part of healthy diet that helps to increase the immune system and therefore improve the life span. Germinated grains can be attributed to functional food that can provide healing effect, both on gastrointestinal tract, and the whole body. Unfortunately, germinated grains as a wellness product is not popular in our country. The most significant factor that does not allow bakeries and catering to use germinated grains is the tendency to increased microorganism contamination in the process of germination. Prospects of the usage of wheat sprouts as the source of biologically achieve substances and dietary fibers is under consideration. It is shown that the seedlings of wheat grain have significant antioxidant capacity. To reduce the microbiological contamination of wheat seedlings it is suggested to use preparations with bacteria statistical effect from plant origin. Regimes and shelf life of wheat seedlings, packed in consumer packaging in a vacuum are defined. Whole or chopped germinated grain can be added to a variety of dairy products, porridges, mince, salads, ice creams. Development of industrial production of these products can improve the quality of food and help improve the health of people in our country.

References
1. Shaskol'skaya N.D., Shaskol'skii V.V. Samaya poleznaya eda: prorostki [The most useful foods: sprouts]. St. Petersburg, Vedy, Azbuka-Attikus Publ., 2011.
2. Zverev S.V., Zvereva N.S. Funktsional'nye zernoprodukty [Functional grain products]. Moscow, DeLi print, 2006.
3. Dubtsov G.G., Berezhnaya O.V., Voino L.I. [Increasing microbiological safety of sprouted wheat grain]. Pishchevaya promyshlennost', 2013, no. 6, pp. 28 - 29. (In Russ.)
4. GOST 10444.15 - 94. Methods of determining the number of mesophilic aerobic and facultative anaerobic microorganisms. (In Russ.)
5. GOST 30726 - 2001. Methods of detection and quantification of bacteria species Eschericha coli. (In Russ.)
6. GOST 26668 - 85. Sampling methods for microbiological analyzes. (In Russ.)
7. MUK 02.04.1847 - 04. Methods of control. Biological and microbiological factors. Sanitary and epidemiological evaluation of justification of shelf life and storage conditions of foods. (In Russ.)
Authors
Berezhnaya Oksana Vitalyevna, Graduate Student,
Dubtsov Georgiy Georgievich, Doctor of Technical Science, Professor,
Voyno Lyudmila Ilyinichna, Candidate of Biological Science, Professor,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Masalova N. V., Levochkin L. V., Chesnokova N. Y.The Effect of Adding Burdock Root Puree on Desserts Quality Deserts

P. 30-33 Key words
burdock root; inulin; burdock root puree; desserts; desserts shelf life; organoleptic characteristics

Abstract
The work is devoted to development of desserts with the addition in them mashed burdock root (Arctiumlappa), which is a source of soluble polysaccharide - inulin. The paper examined various methods of heat treatmentofrootand identified optimal conditions. The most suitable processing method was cooking burdock root in water at a gentle reflux for 60 minutes with hydromodule 1: 2, cooling to room temperature and subsequent homogenization. Puree thus obtained had a uniform texture with weak fibrous. In this paper, for different categories of the population were offered two groups of desserts: desserts with a high content of protein, due to the introduction of cream and cottage cheese products and desserts with low protein content, due to the introduction of milk. Studying as a dessert, which consists of mashed burdock root, it was found that the addition of mashed affects virtually all sensory characteristics of desserts, especially the taste, aroma and color. The paper also identified the shelf life and digestibility of protein desserts. Proposed shelf life desserts from burdock root is 6 days. As obtained in the recommended technological modes of burdock root puree does not reduce the degree of assimilation of protein desserts, it may be a good component for the production of high and low-calorie food for various population groups.

References
1. Levochkina L.V., Masalova N.V., Chesnokova N.Yu. [Burdock root - the raw material for functional food desserts]. Pishchevaya promyshlennost', 2013, no. 5, pp. 74 - 77. (In Russ.)
2. Chesnokova N.Yu., Levochkina L.V., Masalova N.V. [Development of the technology of new food products based on hydrolyzed burdock root]. Sb. nauch. tr. mezhdunarodnoi nauchno-prakticheskoi konferentsii "Perspektivnye innovatsii v nauke, obrazovanii, proizvodstve i transporte 2010". T. 5. Tekhnicheskie nauki [Coll. of scientific papers of the international scientific-practical conf. "Promising innovations in science, education, manufacture and transport 2010". Vol. 5. Technical sciences]. Odessa, 2010, pp. 69 - 70. (In Russ.)
3. The technical regulations of the Customs Union TR TC 021/2011 "On food safety". App. 3, Section. 6. (In Russ.)
4. Doronin A.F., Kochetkova A.A., ed. Funktsional'nye pishchevye produkty. Vvedenie v tekhnologii [Functional foods. Introduction to the Technology]. Moscow, DeLi print, 2009. 288 p.
5. GOST 51417 - 99 Feeds, compound feed, feed raw materials. Determination of mass fraction of nitrogen and calculation of mass fraction of crude protein. Kjeldahl method. (In Russ.)
Authors
Maslova Natalya Vladimirovna,
Levochkina Lyudmila Vladimirovna, Candidate of Technical Science,
Chesnokova Natalya Yuryevna, Candidate of Biological Science,
School of Biomedical, Far Eastern Federal University,
10, bldg. 25, Ayaks, Vladivostok, This email address is being protected from spambots. You need JavaScript enabled to view it.



Skripko O. V., Isaycheva N. Y., Pokotilo O. V.Preparation of Protein-Vitamin-Mineral Products with Use of Soy for a Healthy Diet

P. 34-37 Key words
thermoacid coagulation; protein-vitamin-mineral products; soybean; laminaria; concentrates; disperse system

Abstract
Getting of combined nutrition products of functional setting is the actual task, for which decision requires development and inculcation of innovative approaches to processing and compositing raw materials of vegetable origin - of soybeans and of hydrobionts. In the article results of scientific investigations, conducted in All-Russian Scientific Research Institute of Soybean in the Amur region, are presented. In the course of experimental researches, experiments on studying of influence of the main factors on the process of getting protein-vitamin-mineral products have beenmade. The achieved results of researches allowed substantiating the possibility and the advisability of preparation nutrition products of functional setting in the form of pastes and concentrates on the basis of combined protein-vitamin-mineral coagulates, obtained by thermoacid coagulation of protein substances in protein-mineral soybean-laminaria dispersed system with an aqueous solution of ascorbic acid. Mathematical models of preparingprocesses of these nutrition products with help of which substantiated parameters and modes of structure formation in proteins disperse systems are received, mass fraction of ascorbic acid solution is 12.8?%, concentration of ascorbic acid is 5.1?% and duration of coagulation is 5.4 minutes, initial moisture content of molded granules is 42.3?%, temperature of drying granules is 73 °С, duration of drying granules is 59 minutes. On the basis of results, the technology of production and recipe of nutrition products of functional setting with using soybean and hydrobiont raw materials are substantiated and normative and technical documentation in form of technical specifications and technological instructions for the production of protein-vitamin concentrate and protein-vitamin paste (soybean-laminarian) is elaborated. The obtained new nutrition products intend for functional nutrition, can be produced at companies of food concentrates industry and catering enterprises.

References
1. Order of the Government of the Russian Federation dated October 25, 2010 № 1873 - r "On the Principles of State Policy of the Russian Federation in the field of healthy food for the period up to 2020". (In Russ.)
2. Dotsenko S.M., Skripko O.V., Til'ba V.A. [Use of soy in technology of protein-vitamin and protein-carbohydrate products]. Khranenie i pererabotka sel'khozsyr'ya, 2014, no. 4, pp. 45 - 49. (In Russ.)
3. Akhmedova T.P. [Functional products based on raw water origin]. Vestnik OrelGIET, 2013, 2 (24), pp. 158 - 161. (In Russ.)
4. Skurikhina I.M., Tutel'yana V.A., eds. Khimicheskii sostav rossiiskikh pishchevykh produktov: Spravochnik [The chemical composition of Russian food products]. Moscow, DeLi print, 2002. 236 p.
5. Dotsenko S.M., Skripko O.V., Ivanov S.A. et al. Sposob polucheniya funktsional'nogo produkta iz soi [A method for producing a functional product made from soy]. Patent RF № 2437571, MPK7 A23 L 1/20.
6. Dotsenko S.M., Skripko O.V. et al. Sposob polucheniya belkovo-vitaminnogo produkta [A method for producing protein-vitamin product]. Patent RF № 2437558, MPK7 A 23 J 3/00.
Authors
Skripko Olga Valeryevna, Doctor of Technical Science, Docent,
Isaycheva Nadezhda Yuryevna,
Pokotilo Olesya Vladimirovna,
All-Russian Research Institute of Soy,
19, Ignatyevskoye Shosse, Blagoveschensk, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Ivanov P. P., Khalturin M. A.The usage of a continuously operating apparatus with an oscillating plate for extraction from frozen ashberries.

P. 38-41 Key words
an apparatus with an oscillating plate; ashberry; extract; frequency of oscillations; amplitude of oscillation

Abstract
The implementation of mass-transfer apparatuses, based on the method of imposing low-frequency oscillations upon the processed medium, enables to intensify the process of extracting dry soluble substances from fruit raw material as well as to reduce the losses of soluble substances with used solid phase. The possibility of using the continuously operating apparatus with the oscillating plate for obtaining water extract from frozen ashberries, which would provide continuous processing cycle, decrease the share of manual labour and raise line productivity, has been analyzed in the article. The experimental researches have been carried out to find rational mode parameters of the apparatus. At the same time, the solid phase capacity of the apparatus and the concentration of dry soluble substances in the obtained extract have been estimated. As the result of numerous experimental researches, it has been found that the working capacity of the continuously operating apparatus mainly depends on timely unloading of solvent cake. At that, the equilibrium concentration of dry soluble substances in the obtained extract is conditioned by both processing time and the size of low-frequency oscillations field. As the result of the experimental data analyses, the rational values of mode parameters have been determined: the frequency of oscillations of the plate - 16,7 Hz, the amplitude of oscillations - 14 mm, the volume output is 0,0379 m3/h, if the diameter of the apparatus is 150 mm, the height is 640 mm and four perforated plates are used. The efficiency of the process at the current parameters has been corroborated both by the level of concentration of dry soluble substances in the obtained extract and by the stability of the removal of solid phase from the apparatus.

References
1. Kiseleva T.F. et al. [Identification of the prerequisites for complex processing fruits and berries raw of Siberian region]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2009, no. 3, pp. 7-11. (In Russ.)
2. Babenko Yu.I., Ivanov E.V. Ekstragirovanie. Teoriya i prakticheskie prilozheniya [Extracting. Theory and practical applications]. St. Petersburg, "Professional" Publ., 2009. 336 p.
3. Sorokopud A.F., Ivanov P.P. [Use of systems analysis in the study of machines with vibratory nozzle]. Nauchnyi zhurnal NIU ITMO. Ser. "Protsessy i apparaty pishchevykh proizvodstv", 2014, no. 1. Available at: http://processes.open-mechanics.com/articles/938.pdf. (date: 01.09.2014). (In Russ.)
4. Rozen A.M. et al. Masshtabnyi perekhod v khimicheskoi tekhnologii: razrabotka promyshlennykh apparatov metodom gidrodinamicheskogo modelirovaniya [The large-scale shift in chemical technology: the development of industrial apparatuses by hydrodynamic modeling]. Moscow, Khimiya Publ., 1980. 320 p.
5. Sorokopud A.F., Ivanov P.P., Kustov N.I. Ekstraktor vibratsionnyi [Extractor vibrating]. Patent RF № 2257937, MPK B 01 D 11/02.
6. Gorodetskii I.Ya. et al. Vibratsionnye massoobmennye apparaty [Vibrating mass exchange devices]. Ed. by V.M. Olevskii. Moscow, Khimiya Publ., 1980. 192 p.
7. Ivanov P.P. Razrabotka tekhnologii i apparaturnogo oformleniya proizvodstva kontsentrirovannykh plodovo-yagodnykh ekstraktov dlya molochnoi promyshlennosti: dis. kand. tekhn. nauk [Development of technology and hardware design of concentrated fruit and berry extracts production for dairy industry: Cand. Diss. (Techn. Sci.], Kemerovo, 2002. 135 p.
8. Zolotareva A.M. et al. Plodovo-yagodnoe syr'e sibirskogo sada i ego pishchevaya tsennost' [Fruit and berry raw material of the Siberian garden and its nutritional value]. Novosibirsk, Russian Academy of Agricultural Sciences Publ., 2004. 204 p.
9. Korotkii I.A. Sibirskaya yagoda. Fiziko-khimicheskie osnovy tekhnologii nizkotemperaturnogo konservirovaniya [Siberian berry. Physical and chemical bases of technologies of low-temperature preservation]. Kemerovo, Kemerovo Technological Institute of Food Industry Publ., 2007. 146 p.
Authors
Ivanov Pavel Petrovich, Candidate of Technical Science, Docent,
Khalturin Mikhail Alexeevich, Graduate Student,
Kemerovo Technological Institute of Food Industry,
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



Salmanova N. S. Manufacturability and Functionality of Specialized Margarines and Fats "SolPro" for Shortcake Dough

QUALITY AND SAFETY

Belkova M.D. Time Commanded - Principle that Works Safety Culture AiBi

Smirnova N.A. Quality Management of a Cottage Cheese Bioproduct

P. 48-50 Key words
system HACCP, the principles of the HACCP system, cottage cheese bioproduct, dangerous factor, critical control point, HACCP plan, quality, safety

Abstract
Problems of ensuring product quality and safety becoming more relevant for the food industry in Russia in connection with the country's transition to new political and economic relations. Currently, national enterprises are often created conditions in which is not always possible to ensure absolute safety of the products in the absence of a modern system of quality control and safety of food raw materials and finished types of food products. Under present conditions, most of the processing enterprises implement a management system of food safety, based on the principles of HACCP (Hazard Analysis and Critical Control Points), which allows to ensure food safety throughout the chain of its creation and consumption. Article is devoted to the development of elements of quality management system in the production of cottage cheese bioproduct based on the HACCP principles. Cottage cheese and cheese products - essential food for all population groups, due to the content of protein, minerals and other ingredients that cause high nutritional and biological value. Modern production technology based on the use of various types of raw materials, new methods of processing, the application of high-tech equipment, which is the actual direction of scientific research. The studies implemented the principles of the HACCP system. A list included the possibility of raw materials, production process steps bioproducts, including defined chemical and biological factors. Highlighted the critical control points in the technology of cottage cheese bioproduct for each hazard: acceptance, cooling and intermediate storage of milk, heat treatment and packaging of. Critical limits are set based on the study of normative documents, scientific publications, experience of specialists of the enterprise, monitoring, and corrective and preventive actions, allow you to manage quality and safety at all stages of production.

References
1. Smirnova N. A., Pas'ko O. V. [Application of HACCP principles in development of the technology of fermented butter biocorrector]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2012, no. 1, pp. 132-136. (In Russ.)
2. Kontareva V. Yu., Kryuchkova V. V., Yatsenko N. N. [Quality management of enriched fermented milk products based on the principles of HACCP]. Vestnik Donskogo gosudarstvennogo agrarnogo universiteta, 2012, no. 3, pp. 57-66. (In Russ.)
3. Pas'ko O. V., Smirnova N. A. [Development of technology for bio curd product]. Pishchevaya promyshlennost', 2012, no. 1, pp. 42-43. (In Russ.)
4. Smirnova N. A. Issledovanie i razrabotka tekhnologii tvorozhnogo bioprodukta: diss. kand. tekhn. nauk [Research and development of technology for bio curd product: Cand. Diss. (Techn. Sci.)]. Omsk, 2012. 187 p.
5. GOST R 51705.1-2001. Quality Systems. Management of food on the principles of HACCP. General Requirements. Moscow, Standartinform Publ., 2009. 12 p. (In Russ.)
Authors
Smirnova Nataliya Anatolyevna, Candidate of Technical Science,
Omsk State Agrarian University named after P.A. Stolypin,
92, Oktyabrskaya St., Omsk, 644122, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Oganesyants L. A., Fedorenko B. N.Prospects for the Organization of Innovative Biotechnology

P. 51-54 Key words
biotechnology; biosynthesis; biocatalysis; membrane processes; biomembrane technology; organization; development

Abstract
Identified and characterized a promising new method for innovative biotechnologies that in addition to strategic, dialectical, system and other well-known organizational principles based on the specifics of biotechnological productions. The extension of the range of applied biological objects and the use of new types of organic materials and may require a fundamentally different organization of biotechnology. Intensification of cultivation of biological objects through the application of the principle of differentiated modes will dominate in the organization of innovative biotechnology. When organizing for innovative biotechnology substantial (and often dominant) role will play a membrane separation processes, since it is shown that the potential of membrane processes almost perfectly with specific properties of biotechnological environments, thus improving the effectiveness and efficiency of biotechnological productions. Biological and membrane processes used in modern biotechnology, borrowed by man from nature. Moreover, in nature they are inseparable and implemented jointly. This is prompted by nature, the idea of combining biological and membrane processes into a single process operation is based on new scientific and technical directions - biomembrane technology. The combination of biological and membrane processes in a biotechnical system (membrane bioreactor) allows to intensify the processes of biosynthesis and Biocatalysis.

References
1. Panfilov V.A. Teoriya tekhnologicheskogo potoka [The theory of the process stream], 2nd ed., Moscow, KolosS Publ., 2007. 319 p.
2. Fedorenko B.N. Promyshlennaya bioinzheneriya [Industrial bioengineering]. St. Petersburg, Professiya Publ., 2014. 516 p.
3. Fedorenko B.N. [Adaptation of biotechnology to nanomolecular biomembrane technologies]. Materialy mezhdunarodnoi konferentsii "Biologiya - nauka XXI veka" [Proc. of the International conference "Biology - the science of the XXI century" ]. Moscow, MAKS Press, 2012. 1125 p.
Authors
Oganesyants Lev Arsenovich, Academician of RAS, Doctor of Technical Science, Professor
All-Russian Research Institute of Brewing, Nonalcoholic and Wine Industry,
7, Rossolimo St., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.
Fedorenko Boris Nikolaevich, Doctor of Technical Science, Professor
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEW TECHNOLOGIES IN FORMATION

Edelev D. A., Matison V. A., Mayorova N. V., Stefan Ignar. The Role of the Sectoral Qualifications Framework to Improve the Quality of Higher Education

P. 55-57 Key words
sectoral qualification framework; food industry; quality of higher education; labor functions; employers; Dublin descriptors; training modules

Abstract
Diversification of the international system of higher education in order to eliminate the differences in the ways of organizing learning, teaching and evaluation of the knowledge required to develop a new paradigm of training, in particular, based on the implementation of national qualifications frameworks. Project 517336-TEMPUS-1-2011-PL-TEMPUS-SMHES aims to create a framework of qualifications for the food industry in higher education. Industry frame is based on the qualifications system of the Russian Federation and is a generalized description of qualification levels with the help of industry competencies, knowledge and skills. When creating sectoral framework of qualifications into account the relationship between job functions and competencies, professional activities and possible places of employment. A model was developed to identify the views of employers. Identified labor functions were ranked on a rating scale and used in the development of competencies in the sectoral qualifications framework. The project has developed a basic training course "Modernization of Higher Education. Bologna and Copenhagen processes. Qualifications Framework. Problems and Prospects", as well as courses designed partner universities. As a result of the project developed curricula of modular type, which were used developments resulting from the project TEMPUS, and qualification framework. The project has made a great contribution to the institutional development of the partner universities and the promotion of the Bologna Declaration in the educational process of high schools food industry. Work on the involvement of employers in the formation of sectoral qualifications framework should have a positive impact on the increase in the percentage of employment of graduates and the development of cooperation between universities and enterprises.

References
1. Edelev D.A., Kantere V.M., Matison V.A. [International experience in improving the training of specialists in the food industry: reforms and prospects]. Pishchevaya promyshlennost', 2012, no. 7, pp. 34-37. (In Russ.)
2. Dracheva L.V. [Modern trends of education in the higher school]. Maslozhirovaya promyshlennost', 2013, no. 1, pp. 36-39. (In Russ.)
3. Edelev D.A., Kantere V.M., Matison V.A., Ignar St. [The system of training staff of higher qualification for the food industry on the basis of qualifications frameworks]. Pishchevaya promyshlennost', 2013, no. 1, pp. 6-31. (In Russ.)
4. Edelev D.A., Kantere V.M., Matison V.A., Ignar St. [The system ensuring the quality of the educational process in staff training for the food industry]. Pishchevaya promyshlennost', 2013, no. 2, pp. 42-47. (In Russ.)
5. Dracheva L.V. [Current state and trends in the development of learning in higher school]. Pishchevaya promyshlennost', 2013, no. 2, pp. 52-53. (In Russ.)
6. Edelev D.A., Kantere V.M., Matison V.A., Ignar St. [Improving the system of higher education in European countries]. Pishchevaya promyshlennost', 2013, no. 3, pp. 54-57. (In Russ.)
Authors
Edelev Dmitriy Arkadyevich, Doctor of Medical Science, Doctor of Economical Science, Professor,
Matison Valeriy Arvidovich, Doctor of Technical Science, Professor,
Mayorova Natalya Viktorovna, Candidate of Cultural Sciences, Docent,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, iiukvam@mgupp
Ignar Stefan, Dr., Professor,
Warsaw University of Life Science,
166, Nowoursynowska Str. 02-787, Warsaw, Poland, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS.

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS.

EVENTS AND FACTS

Modern Technologies for Biomass Processing

Innovations in Analytical Instrumentation