Experts discussed the latest research technologies in the food industry at a conference with the participation of 38 organizations.

Scientists and specialists from 38 scientific organizations representing various regions of Russia and countries such as Belarus, Azerbaijan, and Turkmenistan took part in the conference. A total of 45 reports were presented during the event.

Experts discussed issues related to humidity and temperature control in grain storage facilities, as well as the preservation of grains, cereal products, and buckwheat in their presentations.

New scientific achievements in the production of bakery and confectionery products were also showcased, including gluten-free products, as well as in the cheese and dairy production sector.

The storage peculiarities of fresh meat and meat semi-finished products, as well as the storage conditions of vegetable semi-finished products, were examined.

New food products were introduced, including options for military personnel and athletes, developed based on soy, meat and egg ingredients, as well as bee bread extract.

New opportunities for scientific research on preserving state reserves under prolonged freezing conditions were presented.

Research results in the plant protection field, such as wheat and barley, were showcased. Aspects of rapeseed and cabbage crops breeding, seed production, and agrotechnics were also discussed. Other topics were touched upon during the discussions.

Following the conference, an electronic collection will be published, comprising 66 scientific articles.