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Department of Dairy and Process Engineering

• Creation of new products based on dairy production from different mammals.
• Analysis of physico-chemical and microbiological characteristics of dairy products.
• Measurement of water activity as an indicator of the quality and stability of dairy products.
• Design and evaluation of functional characteristics of fermented beverages.
• Hygiene monitoring production processes based on the measurement of ATP bioluminescent.
• Modern technical and technological solutions related to development of products fractionation of milk.
• Selection and improvement of instrumental analysis methods in controlling production conditions and quality of dairy products.