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Armenian National Agrarian University

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Unforgettable Soreness

Online Consulting with Skype Monday, Wednesday, Friday at 10:00-12:00

 Food Science and Biotechnology

Scientific Research Institute of Foodstuff Technology, Food Security and Biotechnology was formed as a structural subdivision in 2010 according to a resolution of the RA Ministry of Education and Science. It consists of three departments: Animal Origin Products and Lactic Acid Bacteria Genofond, Plant Origin Raw Material Processing Technology, and Food Safety and Biotechnology. In 1959 by the initiative of the chair of Milk and Dairy Product Technology the Problem Laboratory of Diary Product was formed which itself consisted of 5 departments and a Lactic Acid Bacteria Genofond – a museum which is a unique institution in our Republic, where hundreds of bacteria are preserved.

Lactic acid bacteria, ferments and biologically active materials are widely used in the dairy industry, bread making, canning, medicine and pharmacology as dietetic, curing, antioxidant components. The influence of X-Rays and magnetic field on different features of lactic acid bacteria (DNA, RNA) such as biotechnological, biochemical, structural-mechanical, etc. were studied in the laboratory.
At present Animal Origin Products and Lactic Acid Bacteria Genofond is elaborating wasteless technologies of cheese, sour milk and dietetic baby food production using cow, goat, sheep and soya milk as well as raw materials of plant origin. It is also elaborating ways to use sub products (e.g. buttermilk, whey, fatless milk) for food production without any losses. Expansion of the lactic acid bacteria genfond will allow the reprocessing organizations to ensure a low price, high quality and secure diary production. Researches are of great interest in the international arena, and, therefore, collaboration has been established with CIS and foreign scientific-educational institutions.

 

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