Food systems

code 4.3.3. • before 2022: 05.18.01 “Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture”; 05.18.04 “Technology of meat, dairy and fish products and refrigeration production”; 05.18.05 “Technology of sugar and sugar products, tea, tobacco and subtropical crops”; 05.18.06 “Technology of fats, essential oils and perfume-cosmetic products”; 05.18.12 “Processes and apparatus of food production”; 05.18.15 “Technology and commodity science of functional and specialized foods and public catering”

1. Improvement of production and storage technologies for fruit juices to reduce their hydroxymethylfurfural content

   Tsimbalaev, Sergey Robertovich · 2002 · Candidate of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
2. Development of scientific foundations and elaboration of the processes and technology of carbon dioxide extraction in the food industry

   Blyagoz, Khazret Ramazanovich · 2002 · Doctor of Sciences

   • 05.18.12 Processes and apparatus of food production
3. Optimization of the wheat grain drying process in recirculating grain dryers of the RD and U2-UZB types based on simulation modeling

   Khudiakova, Irina Viktorovna · 2002 · Candidate of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
4. Substantiation of the principles of fish product technology when using differentiated liquid smoke media

   Mezenova, Ol'ga Yakovlevna · 2000 · Doctor of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
5. Development of a fermented milk product for the nutrition of school-age children

   Ervol'der, Natal'ya Yur'yevna · 2000 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
6. Improvement of the technology for producing food-grade lactic acid from various carbohydrate-containing raw materials, including milk whey

   Gadzhiyev, Euler Aliyevich · 2000 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
7. Development of a technology for cooling fish using liquid and gaseous nitrogen

   Zangala, Manuel · 2000 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
8. Development of production technology for national boiled-smoked mutton products

   Uzakov, Yasin Malikovich · 1999 · Candidate of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
9. Research and improvement of the technology for destroying the fruit shells of sunflower seeds by the method of impact loading

   Zaytsev, Vladimir Ivanovich · 1999 · Candidate of Sciences

   • 05.18.06 Technology of fats, essential oils and perfume-cosmetic products
10. Investigation and development of the technology for separation of sunflower seed dehulling products by the air separation method

    Orlov, Boris Yuryevich · 1997 · Candidate of Sciences

    • 05.18.06 Technology of fats, essential oils and perfume-cosmetic products
11. Scientific and practical foundations of the processes of producing food powders from plant raw materials

    Izbasarov, D. S. · 1994 · Doctor of Sciences

    • 05.18.12 Processes and apparatus of food production
12. Theoretical and experimental foundations of a rational post-harvest treatment technology : Post-harvest ripening of oil-bearing seeds and fruits

    Ksandopulo, Svetlana Yur'yevna · 1993 · Doctor of Sciences

    • 05.18.06 Technology of fats, essential oils and perfume-cosmetic products
13. Heavy metal content in vegetables and ways to reduce it

    Chernenok, Larisa Ivanovna · 1993 · Candidate of Sciences

    • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
14. Unified technology of butter with flavoring fillers for dessert purposes

    Smirnova, Ol'ga Ivanovna · 1993 · Candidate of Sciences

    • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
15. Commodity characteristics of fruit and berry confectionery products with a natural dye from hollyhock

    Otakulov, Makhamadzhon Karimovich · 1993 · Candidate of Sciences

    • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
16. Quality of sturgeon fish produced by industrial methods

    Korovina, Olga Borisovna · 1993 · Candidate of Sciences

    • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
17. Development of a starter culture for cottage cheese with an increased level of phage resistance

    Molotova, Natal'ya Olegovna · 1993 · Candidate of Sciences

    • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
18. Development of a rotary machine of intermittent-flow action for cooking the Korean national dish "Guksu"

    Om, Mok San · 1993 · Candidate of Sciences

    • 05.18.12 Processes and apparatus of food production
19. Development of scientific foundations and elaboration of methods for thermal processing of food plant raw materials using superheated steam

    Ostrikov, Aleksandr Nikolaevich · 1993 · Doctor of Sciences

    • 05.18.12 Processes and apparatus of food production
20. Development of soft cheese technology using high-temperature pasteurization of the milk mixture

    Damte Zergau Deneke · 1993 · Candidate of Sciences

    • 05.18.04 Technology of meat, dairy and fish products and refrigeration production