3rd year students of the Biotechnology program contribute to the fight against hunger!

As part of the academic discipline "Industrial Biotechnology", students conducted independent work (IW) dedicated to the biotechnology of cheese production. In their projects, they created cheeses with various fillers, enriched them with mineral elements and probiotics, and also assessed their nutritional value.

The tasting proved the high competitiveness of the resulting products, which opens up prospects for using such technologies to create affordable and healthy food products.
This work is a practical step in implementing the UN Sustainable Development Goal No. 2 - Fight against hunger. The students' biotechnological developments demonstrate how modern technologies can help ensure quality nutrition for all.
We congratulate the students on their successful project and wish them further success in solving global problems!