Department Chair: Galina O. Ezhkova

Phone: +7 (843) 231-43-73

E-mail: egkova@kstu.ru, EzhkovaGO@corp.knrtu.ru

Address: Building "K" – 8 Nikolay Tolstoy str., Kazan

History

The Department of Meat and Dairy Product Technology was established in 2013 by separating from the Department of Food Production Technology. The Department has a balanced scientific and pedagogical potential and has sufficient knowledge and experience of the teaching staff, as well as teaching and support staff, graduate students and doctoral students, providing its graduates with a high level of knowledge.

Research

The priority scientific areas of the Department are related to agricultural and environmental biotechnology, complex processing of raw materials of animal origin, such as:

- Development of scientific and practical fundamentals of production technology and complex processing of animal raw materials;

- Morphological assessment of the effect of natural minerals on the animal body and product quality. Comparative morphology of organs and tissues of farm animals depending on their lifetime conditions of feeding and maintenance;

- Development of scientific resource-saving technologies for wastewater treatment of meat and dairy industry. Biological approaches and optimization of secondary raw materials recycling in the agro-industrial complex;

- Modification of plant and animal raw materials by biotechnology methods. Improvement of production technology and quality of foods with reduced calorie content. Research on the antimicrobial's mechanism of action;

- Development of a new means for improving the quality of raw meat with reduced functional and technological properties by food biotechnology methods. Biotransformation of raw meat through exogenous fermentation and development of formulas and technologies for the food production based on it. The use of new bacterial starter cultures in the production of durable foods;

- Research and development of technologies for wide-range of meat products based on the use of new poultry crosses. Biotechnological aspects of the enzyme preparations application aimed at correcting the properties of raw meat with deviations in the nature of autolysis;

- Improvement of food technology and formulas based on the study and regulation of pectin properties;

- Physical and chemical characteristics and biological activity of medicines and therapies aqueous extracts from natural raw materials;

- Optimization of metabolism of farm animals when using natural agrominerals of the Republic of Tatarstan in their diets;

- Influence of native and nanoscale mineral feed additives in animal fattening on the quality of raw meat;

- Development of resource-saving technologies for the production of fodder, supplementary feeds and livestock products.