Armenian National Agrarian University
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.