Sections

2017

  1. Actual problems of development, technological audit and environmental aspects of food processing, grain processing, feed mill, bakery and confectionery industry. Prediction of production technology of functional food products in order to obtain high quality and safe products.
  2. New technologies for dairy, oil, fat, perfume and cosmetic products. Innovation in the production of anti-age cosmetics.
  3. Scientific bases of technological processing of animal origin raw materials, modern technologies of new types meat products and hydrobionts.
  4. Innovative technology for natural and waste water for food industry. Management of water quality in food production. Actual problems of restaurants and technologies for health food.
  5. Biotechnology in food production – development issues. Safe canning technologies.
  6. Innovative technologies for processing secondary products of food production for products with special properties. Winemaking in the context of global trends.

2016

  1. Actual problems of development, technological audit and environmental aspects of food processing, grain processing, feed mill, bakery and confectionery industry. Prediction of production technology of functional food products in order to obtain quality safe products.
  2. New technologies for dairy, oil and fat and perfume and cosmetic products.
  3. Modern technologies and equipment to improve water quality in the food industry. Management of water quality in food production.
  4. Biotechnology in food production – development issues. Nanotechnology.
  5. Status and prospects of viticulture and winemaking Ukraine in the context of global trends.
  6. Innovative medical technology products pro-laktychnoho food and restaurant industry.

2015

  1. Actual problems of development of food processing, grain processing, feed mills, bakery and confectionery industry.
  2. New in technology, equipment, quality control, automation and food serrapere-robnik enterprises, as well as grain elevators and feed mills.
  3. Problems of quality, nutritional value and safety of products of the enterprises of branches.
  4. New technical and technological solutions in processing of food raw materials, biotechnological aspects of food production.
  5. Innovative technology products preventive nutrition and restaurant management.
  6. Modern methods of control, standardization and certification of raw materials and food products.
  7. Problems of ecology, energy and resourcesb-Regina.
  8. Economic aspects and management of food and grain processing industries.