DSAEU represents Ukraine in COST - European Science and Technology Cooperation

DSAEU represents Ukraine in COST - European Science and Technology Cooperation

The European Co-operation in Science and Technology (COST) is the European Union's intergovernmental body that finances the creation of research networks. These networks offer an open space for collaboration between scientists across Europe and beyond, which gives impetus to the advancement of research and innovation in the world.

Since January 2020, DSAEU has become a participant in the CA 18101 project “SOURDOugh Biotechnology Network on Novelty, Healthier and Sustainable Food and bIoproCesseS” - implemented by COST.

The representative of our university in the project was Mykolenko Svetlana - Ph.D., Associate Professor of the Department of Technology of Agricultural Products Storage and Processing, Associate Professor, Chairman of the Young Scientists Council of DSAEU, Deputy Dean of the Faculty of Engineering and Technology of International Relations.

The project brings together more than 230 representatives from 50 countries around the world into an interdisciplinary group of scientists, small and medium-sized enterprises, educational institutions studying grain crops and yeast technologies. The project is aimed at the use of autochthonous cereals and pseudo-cereals with high baking, nutritional and health properties. The project aims to promote the development of new business opportunities for local farmers by involving them in the processing of grain raw materials alongside bakeries and the integration of businesses into industrial and commercial networks. During the project implementation: microbiological starter crops with a wide range of biotechnological applications will be obtained; modern approaches to the production of healthy and tasty breads are provided, which will lead to positive changes in the diet and consumer orientations; high value-added metabolites produced as the basis of the starter microbiota; valorized by-products of grain production and yeast technology.