Training for developers and tasters of innovative products was held at Biryuch Innovation Center on January 28-30.

Leading specialists and graduates of the Moscow State University of Food Production (the MGUPP) acted as teachers. Within the training, lectures were held on the world's leading trends in approaches to the development and tasting of products, such as milk and meat analogues, as well as innovative sugar-free confectionery.

In addition, guests from the MGUPP held practical training sessions with the staff of Biryuch Innovation Center on the application of these approaches in the development of recipes for finished products.

During the workshop, the highest characteristics of the products developed by Biryuch Innovation Center were confirmed, and the specific plans were outlined for further improvement of recipes to provide an additional reserve for the competitiveness of the developments of Innovation Center.

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