Food processing Industry №4/2012
Performance of Russian Food and Processing Industry during January 2012
PROMISING TRAINING METHODS FOR THE INDUSTRY PROFESSIONALS
Presnyakova O.P., Kantere V.M., Matison V.A. New Methods of Bachelors Training in the Moscow State University of Food Production
Butkovsky V.A.Staff Expertise as a Crucial Factor of Implementing Large-Scale Development Projects for Agricultural Sector in Russian Economy
| Tags: agricultural complex; staff; additional vocational education. Summaries: The article covers the actual situation of additional vocational education as well as methods to resolve problems in this area and to ensure its further development. |
Danilov M.B.New Aspects of Professional Training for Food Industry
| Tags: education; professionals; training; professional competency; department; university. Summaries: The article covers new aspects in training experts for food industry in the course of restructuring higher vocational education system. The article also covers competency approach to professional training as a key innovation element of the third generation educational standards that would ensure innovative development of enterprises. |
Mamtsev A.N.Professional Agricultural Training in Townlets
| Tags: professional training; agricultural complex; townlets. Summaries: The article covers the experience of Razumovsky Moscow State University of Technology and Management branch located in the town of Meleuz (Republic of Bashkortostan) in training professionals for agricultural enterprises. |
Dracheva L.V., Doronin A.F. Knowledge Society and Modern Training Techniques
Kim I.N., Kraschenko V.V., Pivnenko T.N.Necessity to Develop a Base Profile Hydrocoles Food Biotechnology
| Tags: Bachelor's programme; hydrocoles; competencies; food biotechnology; training profile. Summaries: There is a necessity for experts with deep knowledge of fishery specific features for the purpose of effective use of biotechnological basic principles at fishery enterprises. However in terms of federal state educational standards of higher professional education skills profiles for "Biotechnology" course are not provided, thereby we have developed a standard skills profile "Food biotechnology of aquatic organisms" for providing fishery industry with specialists professionally qualified in this field. |
Yushkova E.V., Shanina E.V., Yushkov A.N.Gaming Modeling: Forming Students' General Cultural and Professional Competencies
| Tags: humanitarian educational practices; general cultural competen-cies; professional competencies; imitation and gaming modeling. Summaries: The article covers modern humanitarian practices and technologies applied to form fundamental general cultural and professional competencies in compliance with the Federal State Educational Standards for Higher Vocational Education in the course of processing engineers training. |
Yablokov A.E.CAD Systems and Their Role in Design of Food Industry Equipment
| Tags: computer-aided design system (CAD); designing; food industry equipment. Summaries: The article tells about the system applied in the Moscow State University of Food Production to teach the students CAD fundamentals. |
Getting Ready to Enter Higher Education Institutions at School
ECONOMICS AND MANAGEMENT
Nuraliev S.U.Competition and Actual Specifics of Food Market Regulation
| Tags: food market; competition; regulation; actual situation; state regulation. Summaries: According to this article, considering the actual situation, the country's foreign-economic policy should be aimed at supporting production, processing and selling of agricultural products, primary products and food as well as at cost reduction in these areas and at improving the products quality. |
Makarenko E.V., Verkhoturov V.V.Food Industry in the Irkutsk Region: Current Situation and Development
| Tags: Irkutsk region; food-processing industry; the enterprises; the principal types of products. Summaries: Article is devoted the analysis of the food-processing industry of the Irkutsk region. The analysis of dynamics of manufacture of principal views of production for last decade is carried out. Tendencies and problems of development of the food-processing industry of region are considered. |
TECHNOLOGY OF SAFETY AND QUALITY OF FOODSTUFF
Matison V.A., Demidova N.A.Applying Quality Function Deployment Method to Develop a New Industrial Food Product
| Tags: guality function deploy-ment; food product; customer's re-quirements; engineering characteristics. Summaries: Quality Function Deployment (QFD) is a method helps transform customer needs (the voice of the customer) into engineering characteristics. The stages of QFD can be applied for developing food products. Research of advantages, weak and specific points of the method are interesting for adaptation QFD for food production. |
Tarasova E.Yu., Pasko O.V.Dairy Products Quality Management
| Tags: fermented dairy product; structuring the quality function; designing recipes. Summaries: In this work questions of quality management of the fermented dairy product for a student's food at its planning and design are considered. For planning of characteristics of a product on the basis of market research for the purpose of the maximum satisfaction of requirements of consumers the QFD method (Quality Function Deployment) is used. Design of a compounding is solved by a variation quantitative ratios of raw components with use of modern computer systems. |
ENGINEERING AND TECHNOLOGY
Have a 'Live' Beer to Get a Spark Up and to Increase Vitality
QUALITY AND SAFETY
Olive Oil: Professional View
PACKAGING AND LOGISTICS
6000 Packages per Hour: Pure-Pack, New High-Performance Automatic Packaging Machine by Tauras-Fenix
RAW MATERIALS AND ADDITIVES
Europe and Greece: Your Meals Served by Nature
Koptelova E.K., Lukin N.D., Tretyakov Y.I.Starch Obtained from Waxy Corn
| Tags: starch; waxy corn; fractions. Summaries: Amylopectin starch from waxy maize is differed by stability of its waxy paste at low and high temperatures, at high acidity and mechanical action, at freezing-thawing and could be widely used instead of expensive potato starch in different modifications in food and pharmaceutical industry. Processing of waxy maize at Svetlogradsk starch plant will decrease the import of amylopectin starch and will broaden the range of its application at the enterprises of Russian Federation. |
Sapronova L.A., Ermolaeva G.A., Shaburova L.N.Caramel Mass Based on Sweet Sorghum Syrup
| Tags: sweet sorghum; syrup; caramel mass; recipe; properties evaluation. Summaries: The article covers the properties of sweet sorghum syrup and the options to use it for the purposes of caramel mass production. Caramel samples with 1/8-3/8 of starch syrup contents replaced with sweet sorghum syrup were shown to have the best properties. |
Makarova N.V., Valiulina D.F., Bahareva V.V., Azarov O.I.Antioxidant Activity of Apples Subject to the Crop Year
| Tags: apple; varieties; antioxidant activity; phenolics; flavonoids.. Summaries: In article results of comparative research of various grades of the apples which are grown up in territory of the Samara region in 2009 and 2011 on the maintenance of total of phenolic connections with use of method Folin-Ciocalteu, antioxidant capacity using the free radical DPPH (2,2-diphenyl-1-picrylhydrazyl), the general maintenance total flavonoids, restoring force, the antioxidant activity in the linoleic acid. On these indicators the strongest and weakest samples of investigated apples are revealed. |
NUTRITION AND HEALTH
Konovalov K.L., Musina O.N., Amiraslanov T.I., Shulbaeva M.T.Human Nourishing Traditions and Food Production
| Tags: nourishing; health; society; national cuisine. Summaries: National cuisines mostly comply with our modern notions of healthy nutrition. Considering the above, it is deemed reasonable to develop new dishes recipes taking into account the traditional gastronomic preferences of the numerous nations populating Russia. The authors propose to pay more attention to the historically formed local nourishing traditions, to use and develop these traditions. |
NEWS FROM COMPANIES
NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS
NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS
EVENTS AND FACTS
Awarding Highest Society Awards
ProdExpo 2012
Retail Networks Cooperation Strategies
Winners of the Best Vodka-2012 and of the Moscow International Alcohols Contests
Increasing Wheat Quality and Safety Control
IFFF-2012
New Offers Made by Russian-German Chamber of Foreign Trade