Directed conversion of protein modules of plant and animal foods

Abstract

Activity within the food and manufacturing industries is based on factors that affect the state of the food market and improve the quality of life. A subject of inquiry for scientists who work in this sphere is systems of transforming plant and animal raw materials into foods. In the course of production, the nutrition and energy value of foods, their safety for humans and the environment, and consumer properties are controlled. The success of studies is determined by the multidisciplinary approach, perfectly interfacing different scientific trends—medicine, biology, physics, chemistry, agriculture, etc.