Biotechnological basis of food production and their problems (experts’ methodical bases of training in higher education institution)

Among food enterprises productions of food biotechnology differ in application of microbiological producers, imposing special requirements to organization of process, quality of water and other raw materials. The designing of these productions must include all aspects to ensure the viability and activity of the applied microorganisms-producers. In the structure of technological schemes attention is paid to the necessity of removing or preserving in the final product unchanged components of the raw materials, metabolites and also producers themselves. The problems of these industries are connected with the necessity of intensification, use of quality raw materials, activating the functioning of producers and used water.