Отдел международной аспирантуры и докторантуры

 Food biotechnology:

• Biologically active substances
• Functional and specialized nutrition
• Encapsulation
• Resource saving
• Adaptogens

Features of the PhD program

• Collaboration with Integrative Food and Nutrition Centre set up at the Swiss Federal Institute of Technology in Lausanne (EPFL)

• 617027 R&D-FUNDAMENTAL, participant of the project "Resource-saving environmentally friendly biotechnologies of functional and specialized products based on deep processing of food raw materials" 
• R&D-APPLIED 14.581.21.0020 participant of the project "Development of technologies for functional food products based on nano-encapsulated complex biologically active ingredients with scientifically proven preventive effect" 
• 216593 R&D-APPLIED participant of the project "Investigation of the parameters of ultrasonic treatment, ensuring the intensification of the enzymatic activity of lactic acid fermentation microorganisms used in the production of reconstituted fermented dairy products" 
• 215563 R&D-FUNDAMENTAL, participant of the project "Research of the chemical composition of raw materials of animal and vegetable origin used for complex food mixtures, and research of changes in the chemical composition and properties of raw materials at various stages of obtaining the developed complex food mixtures" 
• R&D-FUNDAMENTAL participant of the project "Biological technologies for the rational use of agricultural resources and preservation of human health"

• Obtaining and delivery of biologically active substances for foodborne disease prevention
• Improvement of food technologies
• Resource saving, incl. processing of secondary raw materials of food production
• Prolongation of the shelf life of food products using the potential of biofunctional substances and microorganisms
• Development of innovative functional and specialized food products
• Development of technologies for obtaining differentiated biologically active substances using modern methods of processing plant and animal raw materials
• Development of the composition and technology of products for vegans and vegetarians
• Development of biodegradable coatings and environmentally friendly food packaging

• Ulasevich, S.A., Gusinskaia, T.A., Semina, A.D., Gerasimov, A.A., Kovtunov, E.A., Iakovchenko, N.V., Orlova, O.Y., Skorb, E.V. Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings (2020) Ultrasonics Sonochemistry, 68, статья № 105198. (Q1)
• Kosterina, V., Yakovleva, A., Koniaeva, V., Iakovchenko, N. Development of formulation and technology of non-dairy soy-coconut yogurt (2020) Agronomy Research, 18 (Special Issue 3), pp. 1727-1737
• Hurda, M., Lepeshkin, A., Iakovchenko, N. Development of formulation and technology of fermented dairy beverage for musculoskeletal disease prevention (2019) Agronomy Research, 17, pp. 1324-1336
• Dubrovskii, I.I., Arseneva, T.P., Evstigneeva, T.N., Gorshkova, S.B., Bazarnova, Y.G., Iakovchenko, N.V. Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract. (2019) Agronomy Research, 17, pp. 1313-1323
• Lavrentev F.V., Ashikhmina M.S., Ulasevich S.A., Morozova O.V., Orlova O.Y., Skorb E.V., Iakovchenko N.V. Perspectives Of Bacillus Coagulans MTCC 5856 In The Production Of Fermented Dairy Products // LWT – Food Science and Technology - 2021, Vol. 148, pp. 111623 (Q1)

• Scopus/Web of Science Publications
• Software: Origin, OriginLab Corporation
• Mathematical data processing