April 29, 2026 at the Federal Research Center for Nutrition and Biotechnology will host the All-Russian Conference with International Participation “Cheesemaking: Modern Challenges and Prospects”.
Within the framework of the conference, leading specialists in the field will:
- share a historical overview of the origins of cheese;
- highlight the state of the cheese industry for participants;
- talk about promising trends related to the use of milk from new animal species;
- discuss the use of domestic ingredients;
- dedicate time to biotechnological aspects of producing different types of cheeses;
- will share practical experience in modern cheesemaking.
This event will allow participants to learn more about cheesemaking, delve into the biotechnological foundations of cheese production, and discuss new technologies and solutions to a number of industry challenges.
We invite you to join!
Among the attendees: young scientists specializing in biological, technical, chemical, and medical sciences, postgraduate students, residents, doctors, and researchers from higher education institutions and scientific organizations of the Ministry of Education and Science of Russia, the Ministry of Health of Russia, the Russian Academy of Sciences, Rospotrebnadzor, FMBA of Russia, etc.
Registration, form of participation:
- in-person (attendee) – it is necessary to fill out the form for a pass by 26.04.2026: https://forms.yandex.ru/u/69d8c86249af4735d51a0d38
- remote (listener) - registration via the link: https://ficpit.ktalk.ru/gv5t6nlnbhle?pinCode=4259
Venue and time
The conference will be held on April 29, 2026, in the Grand Conference Hall of the Federal State Budgetary Institution of Science "Federal Research Center of Nutrition and Biotechnology" at the address: Moscow, Ustinsky proezd, building 2/14.
Conference Program
10:00 Tutelyan Viktor Alexandrovich
Academician of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor of the Federal Research Center for Nutrition and Biotechnology, Moscow
Opening remarks
10:30 Rogov Grigory Novomirovich
Director, Ph.D. in Technical Sciences, All-Russian Research Institute of Butter and Cheese Making, Branch of the Federal State Budgetary Scientific Institution "V.M. Gorbatov Federal Research Center for Food Systems", Russian Federation, Uglich
Contribution of VNIIMS to the development of cheese making
11:00 Ospanov Asan Bekeshovich
Academician of the Academy of Agricultural Sciences of the Republic of Kazakhstan, Corresponding Member of the National Academy of Sciences of the Republic of Kazakhstan, Doctor of Technical Sciences, Professor, Chairman of the Board of the Kazakh Research Institute of Processing and Food Industry, Kazakhstan, Almaty
Development of technologies for hard and semi-hard cheeses from sheep's milk: from raw materials to finished product
11:30 Mayorov Alexander Albertovich
Head of Department, Doctor of Technical Sciences, Chief Researcher of the Federal Altai Scientific Center for Agrobiotechnologies, Department "Siberian Scientific Research Institute of Cheesemaking", Russian Federation, Altai Krai, Barnaul
Promising directions for the development of cheesemaking techniques and technology
12:00 Shchetinina Elena Mikhailovna
Doctor of Technical Sciences, Associate Professor, Leading Researcher of the Laboratory of Food Technologies and Specialized Products, Federal Research Center for Nutrition and Biotechnology, Moscow
Development of the goat cheese market: achievements and prospects.
12:30 Elemanova Rimma Shukurovna
Head of Department, Doctor of Technical Sciences, Associate Professor, I. Razzakov Kyrgyz State Technical University, Kyrgyzstan, Bishkek
Physico-chemical and technological properties of Kyrgyz khainak milk
13:00 Zolotukhina Natalia Sergeevna
Deputy Director of LLC "Lyubava", Candidate of Technical Sciences
Curd cheese as an alternative to processed cheese: benefits and advantages
13:30 Chernopolskaya Natalia Leonidovna
Doctor of Technical Sciences, Professor, Omsk State Agrarian University, Omsk
Cheese Biotechnology: Modern Trends and New Developments
14:00 Evdokimov Ivan Alekseevich
Corresponding Member of the Russian Academy of Sciences, Professor, Doctor of Technical Sciences, Head of the Basic Department of Milk and Dairy Products Technology of the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov
FGAOU VO "North Caucasus Federal University", Stavropol
Modern Aspects of Demineralized Whey Production
Within the framework of the conference, leading specialists in the field will:
- share a historical overview of the origins of cheese;
- highlight the state of the cheese industry for participants;
- talk about promising trends related to the use of milk from new animal species;
- discuss the use of domestic ingredients;
- dedicate time to biotechnological aspects of producing different types of cheeses;
- will share practical experience in modern cheesemaking.
This event will allow participants to learn more about cheesemaking, delve into the biotechnological foundations of cheese production, and discuss new technologies and solutions to a number of industry challenges.
We invite you to join!
Among the attendees: young scientists specializing in biological, technical, chemical, and medical sciences, postgraduate students, residents, doctors, and researchers from higher education institutions and scientific organizations of the Ministry of Education and Science of Russia, the Ministry of Health of Russia, the Russian Academy of Sciences, Rospotrebnadzor, FMBA of Russia, etc.
Registration, form of participation:
- in-person (attendee) – it is necessary to fill out the form for a pass by 26.04.2026: https://forms.yandex.ru/u/69d8c86249af4735d51a0d38
- remote (listener) - registration via the link: https://ficpit.ktalk.ru/gv5t6nlnbhle?pinCode=4259
Venue and time
The conference will be held on April 29, 2026, in the Grand Conference Hall of the Federal State Budgetary Institution of Science "Federal Research Center of Nutrition and Biotechnology" at the address: Moscow, Ustinsky proezd, building 2/14.
Conference Program
10:00 Tutelyan Viktor Alexandrovich
Academician of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor of the Federal Research Center for Nutrition and Biotechnology, Moscow
Opening remarks
10:30 Rogov Grigory Novomirovich
Director, Ph.D. in Technical Sciences, All-Russian Research Institute of Butter and Cheese Making, Branch of the Federal State Budgetary Scientific Institution "V.M. Gorbatov Federal Research Center for Food Systems", Russian Federation, Uglich
Contribution of VNIIMS to the development of cheese making
11:00 Ospanov Asan Bekeshovich
Academician of the Academy of Agricultural Sciences of the Republic of Kazakhstan, Corresponding Member of the National Academy of Sciences of the Republic of Kazakhstan, Doctor of Technical Sciences, Professor, Chairman of the Board of the Kazakh Research Institute of Processing and Food Industry, Kazakhstan, Almaty
Development of technologies for hard and semi-hard cheeses from sheep's milk: from raw materials to finished product
11:30 Mayorov Alexander Albertovich
Head of Department, Doctor of Technical Sciences, Chief Researcher of the Federal Altai Scientific Center for Agrobiotechnologies, Department "Siberian Scientific Research Institute of Cheesemaking", Russian Federation, Altai Krai, Barnaul
Promising directions for the development of cheesemaking techniques and technology
12:00 Shchetinina Elena Mikhailovna
Doctor of Technical Sciences, Associate Professor, Leading Researcher of the Laboratory of Food Technologies and Specialized Products, Federal Research Center for Nutrition and Biotechnology, Moscow
Development of the goat cheese market: achievements and prospects.
12:30 Elemanova Rimma Shukurovna
Head of Department, Doctor of Technical Sciences, Associate Professor, I. Razzakov Kyrgyz State Technical University, Kyrgyzstan, Bishkek
Physico-chemical and technological properties of Kyrgyz khainak milk
13:00 Zolotukhina Natalia Sergeevna
Deputy Director of LLC "Lyubava", Candidate of Technical Sciences
Curd cheese as an alternative to processed cheese: benefits and advantages
13:30 Chernopolskaya Natalia Leonidovna
Doctor of Technical Sciences, Professor, Omsk State Agrarian University, Omsk
Cheese Biotechnology: Modern Trends and New Developments
14:00 Evdokimov Ivan Alekseevich
Corresponding Member of the Russian Academy of Sciences, Professor, Doctor of Technical Sciences, Head of the Basic Department of Milk and Dairy Products Technology of the Faculty of Food Engineering and Biotechnology named after Academician A.G. Khramtsov
FGAOU VO "North Caucasus Federal University", Stavropol
Modern Aspects of Demineralized Whey Production