The increase in anthropogenic impact and, as a consequence, the deterioration of the environment require each individual organization to choose a concept for achieving sustainable development goals, which should be reflected in the regional development strategy. These new rules, which are not typical for the business turnover of many organizations, carry a sufficient number of controversial issues, primarily explained by the lack of regulatory regulation of these issues. The monograph is designed to systematize the diversity of information sources on this issue in order to attract the attention of a wide range of readers to the current state of affairs. The monograph is designed for both specialists from various fields of knowledge and poorly prepared readers. We examined the essence of sustainable development, goals and problems in current realities, tasks for developing low-carbon development strategies, as well as measures of the climate transition strategy.
Background: Shungite has gained popularity in recent years as a material for water purification and food preservation. The purpose of the study is to develop a fast method of assessing the biological activity of shungite batches and to determine the time of contact between shungite and water to increase or reduce the bioactivity of shungite water in the food industry, specifically in the production of baked goods with extended shelf life.Methods: The authors study the bioactivity of pre-prepared water using yeasts of Saccharomyces cerevisiae species based on the evaluation of the fermentation rate of sugar solutions in their presence. Infused shungite was used in kneading dough and by applying shungite water after baking. The experiment involved infusing distilled water on shungite for varying periods of time, preparing three versions of 30% aqueous solutions with distilled water and shungite water, adding 2% dry baking yeast to each solution, conducting fermentation processes, and mixing dough for bread with regular and shungite water. The bread samples were evaluated for their organoleptic characteristics and physical and chemical properties.Results: The study concludes that the use of shungite water in the preparation of bread dough has no negative impact on the quality of the final product. It can even help to prolong the shelf life of baked goods, making it a promising material for the food industry. As a result, the authors propose a process of bread processing to increase its shelf life.Conclusion: The results suggest that further research is needed to determine the long-term effects of using shungite water and its potential benefits for human health, as well as to explore the impact of different contact times between shungite and water on the biological activity of water and its effect on the quality of the final product.
One of the main challenges the food industry has to deal with is the growing need for fast and cost-effective methods of detecting allergens and pathogens in foods. Biosensors provide an express method of detecting pathogens, allergens, and pesticide residues in food products. In addition, they can detect contaminants, verify food composition, and define its freshness. As a rule, only qualified experts in food science and agriculture can conduct chemical and microbiological analyses, which are expensive and time-consuming because of long sampling or pre-treatment procedures. Biosensors can optimize this process: they are fast, non-destructive, and affordable. In general, biosensors can advance digital agriculture and food production. This article provides an overview of biosensors used in the food industry and their prospects.
New theoretical and practical information concerning applying of ICT and multimedia technologies while teaching the course of analytical chemistry, is given in this article.
The dynamics of the process of technological evolution of innovations in society reflects the periodicity of levels of development of society based on the results of scientific and innovative activities based on the use of new knowledge. Modern development of society corresponds to the fifth and sixth technological order, which characterize innovative (breakthrough) technologies. The use and development of these technologies requires the formation of a new paradigm of training for all spheres of life, including the food sector, which is the basic in the formation of human capital. The actual integration of the existing systems of training and formation in the University innovative environment, allowing to carry out preparation of specialist in the food sector in terms of innovative activities.
