On February 18, 2026, the Department of Veterinary Medicine and Technosphere Safety hosted a round table on the topic “Colloidal chemistry in the food industry. Food products as dispersed systems” with students of the educational program 6B07205 Technology and food safety.

The purpose of the event was to explain the role of colloidal systems in food production and discuss the scientific foundations of ensuring product quality and safety. In particular, the properties of dispersed systems, the stability of emulsions and gels, as well as factors affecting the structure and shelf life of food products were considered.

The students discussed the causes of food spoilage, their storage conditions, the effects of additives and safety requirements. The issue of modern production technologies and laboratory methods of analysis, product safety control, compliance with sanitary standards and the use of modern research methods was also raised. During the round table, the participants were active, exchanged experiences and had the opportunity to form a professional position. The event was informative and informative.