As part of the internationalization of education and science in Slovakia, the Slovak Academic Information Agency (SAIA, n.o.) supported Anastasiia Shevchenko, PhD., a scientific and pedagogical worker at the National University of Food Technologies in Kyiv. She spent the entire month of February in our research centre, during which we exchanged a lot of knowledge and experience. We devoted ourselves to research in the field of bakery technologies – from the formulation of recipes, through the analysis of biologically active or mineral substances, to the evaluation of organoleptic properties. We look forward to publishing our findings and future collaboration!
