At the Faculty of Storage and Processing of Agricultural Products, a scientific-practical seminar on the same topic “Innovative Technologies of Fruit and Vegetable Processing and Packaging” also took place. Within the framework of the seminar, the Department of Storage, Processing and Packaging of Agricultural Products organized an exhibition of products processed using innovative methods. The event was attended by the rector of the university, N.Oblomuradov, along with several university veterans and scholars. During the seminar, scientific developments of the department’s researchers were presented, including:
• bread with a low glycemic index based on Jerusalem artichoke, designed for diabetic patients,
• sausage products prepared with the addition of enriching substances derived from blackcurrant,
• leek dried using a convective method,
• probiotic fermented vegetables,
• fruit candied products that preserved their nutritional value and aromatic qualities. Particular interest was drawn to tomato chips packaged using the MAP method, as well as various packaging technologies, which became the subject of lively discussions.
During the event, participants also had the opportunity to taste products prepared by students. This field seminar served as an important platform for researchers and young scientists to explore the practical aspects of scientific developments. The seminar left a strong impression, especially on first-year students.
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