On September 27, a scientific and production session "Biotechnology in the dairy industry" was held as part of the IV International Biotechnology Forum "BIOAsia-Altai - 2024".
The session brought together leading scientists and representatives of dairy industry enterprises from Barnaul, Moscow and Uglich at the "Boiling Point" of Altai State University. The participants were welcomed by the Director of the Altai State University Research Institute of Biological Medicine, Candidate of Biological Sciences Dmitry Shcherbakov.
"This is the first time such an event is held at Altai State University. The university is actively engaged in various biotechnological projects, with a particular focus on dairy biotechnology, which is highly relevant for Altai Krai. Altai State University actively cooperates in this area with the company "Ingredico". This is a partner with whom we plan to address a number of biotechnological challenges. The session will serve as an ideological foundation for future cooperation."
Evgeniya Nikolaeva, Director of OOO “Ingredico”, Doctor of Technical Sciences, noted the importance of cooperation between business and science, educational institutions:
"We have long been in collegial cooperation with the university, in particular with the Research Center “Prombiotech”, and now we have met at a wonderful venue to combine science and education and innovations that we use in production and industry. Today, at this venue, we are discussing biological innovations, work with starters, enzymes, and setting up technologies. We are also presenting the first Russian project to develop tests for detecting the presence of antibiotics in milk."
One of the speakers at the session was Galina Sviridenko, the best microbiologist of the Russian Federation in the field of milk and dairy products, chief researcher at VNIIMS, Head of the direction of microbiological research of milk and dairy products (city of Uglich).
"A significant amount of research is currently underway in the field of microbiology, namely in starter culture. The general situation in the country has changed, we are on the threshold of new government decisions in this area. Presently, there are big challenges related to the selection of bacterial starters and understanding of their optimal usage. Today we will discuss it," the expert noted.
Galina Sviridenko's report was devoted to the basic principles of creation and application of bacterial starters for fermented products and cheeses based on physiological and biochemical properties of starter cultures.
In addition, the session discussed modern methods of detection of antibiotics in dairy products – speaker Vladislav Ivanov, a leading scientist of the company Universe Diagnostics, the Skolkovo Innovation Center, Moscow; cellular concentration in fermented dairy products as a biotechnological factor of success and efficiency of production – speaker Tatyana Kulikova, an international expert technologist, Moscow; development of highly sensitive immunochromatographic methods for express diagnostics of milk – speaker Ivan Maksin, a researcher at the company Universe Diagnostics; innovative biotechnological solutions in cheese making and fermented dairy products – speaker Evgeniya Nikolaeva, Doctor of Technical Sciences, Director of ООО «INGREDICO», Barnaul; consumer needs as a factor in the development of biotechnology and market development strategies – speaker Alena Ivanova, a managing partner of A.STUDIO, a leading branding agency, Moscow.
Vladimir Malikov, an associate professor of the Department of General and Experimental Physics of Altai State University, Candidate of Technical Sciences, presented a software and hardware complex designed to assess the quality of dairy products. The system integrates both chemical and instrumental methods of quality assessment. The complex is linked to a personal computer and allows for a convenient way to take measurements, display the results on a monitor, analyze them and assess the degree of quality, freshness and compliance with the declared characteristics and GOSTs of dairy products.