• Explains the use of organic wastes as a source of components to increase nutritional and functional properties of traditional food products • Presents new technologies for utilization of wastes from the meat, dairy, and wine industry among others • Covers the development and application of a number of electrochemical mono- and multi-biosensors based on different enzymes

Promotes the use of iron-containing nanoadditive in bakery and confectionary Explains the use of food additives for enrichment of butter mixtures Covers the use of artichoke powder and buckwheat bran in diabetic bakery products Describes the use of milk proteins in the technology of bakery products Proposes the use of spice compositions for sour milk products