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Kemerovo Institute of Food Science and Technology - KBBE-2009-2-7-02 Valorisation of by-products in food processing

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Date of filling in 11.11.2008
Organization name Kemerovo Institute of Food Science and Technology
Organization adress RF, Kemerovo, 650056 Stroiteley avenue, 47
Department/Unit Scientific research department
Contact person Matusovich Denis V., research officer
Phone +7-3842-744232
Fax +7-3842-744232
E-Mail intactoffice@yandex.ru
Web-site http://www.kemtipp.ru
Organization type
  • Research
  • Education
Special Programme
Food, Agriculture and Fisheries, and Biotechnology (KBBE)
Call identifier
Topic number KBBE-2009-2-7-02 Valorisation of by-products in food processing
Call Deadline
Short description of the organization (max 12 lines): Kemerovo Institute of Food Science and Technology was founded in 1972. KemIFST is the only Institute that does complex training of specialists for almost all branches of food industry. It has 4 departments: technological, mechanical, economical, of multilevel prepararion, multistage professional training of specialists, secondary technical and correspondence one. In the Institute there 2 dissertation councils dealing with defense of doctoral and candidate thesis. KemIFST possesses the necessary and sufficient scientific, personnel and professional potential to carry out the amount of work planned. The biggest scientific schools in the country were established that are headed by honored science workers; three fourths of the faculty have scientific degrees. More that 50 patents for objects of intellectual property were received, 38 textbooks and manuals was published for the students of main branches of food industry.
Expertise offered Development of a principally new way of creating potato convenience foods with maximum preservation of food value and quality because of applying highly effective technologies excluding a possibility of bacterial, chemical and physical pollution and also creating convenience foods of a new generation of high extend of readiness by realizing innovation technologies of creating new types of food products By integration of biocatalyst, physical and chemical and mechanical ways of affecting the developed complex of technologies and experimental samples for processing the raw stuff into functional commodity products will raise the degree of using the by-products of recycling including protein from vegetable raw stuff. Development of the new technology of potato processing will allow us to eliminate the loss of potato while storage, create reserve and hoard of long storage products, considerably enlarge the assortment of potato products. The essence is in application of biotechnological way of peeling potato with follow-up processing with conserving agents based on mixture of acids excluding a possibility of chemical and physical pollution. To ensure marketability of the production on internal and external market we provide realization of complex of arrangements on technical rearmament and reconstruction of potato-processing organizations of the region and also on provision them with potato with technological and biochemical indices under the worked out assortment in the quantity needed.
Scientific keywords Potato Processing Biotechnology Innovation
Publications on the topic (other references) Patent 2332014 Production way of potato convenience foods
Description of previous and present experience in International Cooperation
Previous participation in EU’s Framework Programme projects