TECHNOLOGICAL SYSTEM MI-6
Dosage: 8-10 g/kgStudy of structural stability in grilled and cooked-smoked products.
Professional Community
Agrosmak
Association of Ukrainian Food Industry Technologists. An independent community of professionals dedicated to the development of industry standards.
About the Association
About Us
Our community has been uniting leading experts in the food industry for over 15 years. We work on a volunteer basis for the development of the industry.
We share experience regarding optimal combinations of ingredients, functional solutions, and the implementation of innovative techniques in production.
Our mission is to unite Ukrainian technologists for an open exchange of experience, the development of a professional community, and the joint search for the best solutions in creating high-quality and safe food products.
Expert Focus
Areas of Expertise
Block 1
Technological Solutions
Research of functional components and stabilization systems.
КОМПЛЕКС МІ-12
Dosage: 8-10 g/kgMethodology for improving protein functionality in cooked-type products.
Block 2
Organoleptics
Study of natural extracts and creation of unique flavor profiles.
ПРОФІЛЬ СС-6
5-7 g/kgOrganoleptic analysis of savory meat profiles.
СЕРІЯ ВК-1
5-7 g/kgStudy of the interaction of classic spices in technological environments.
Block 3
Scientific Developments
Methods for enhancing the aromatic properties of food products.
МОДУЛЬ ПП-3
1-3 g/kgDevelopment of methods for enhancing the natural aroma of beef.
МОДУЛЬ ПП-17
1-3 g/kgSensory analysis of smoky and meaty aromas.
People Behind Expertise
Board of Experts
Andrii Holosniak
Head of Association
Valerii Putyshyn
Leading Technological Expert
Liubov Dovbysh
Curator of Educational Programs
Dmytro Syrota
Community Coordinator
