{"id":61875,"date":"2026-01-23T16:03:05","date_gmt":"2026-01-23T14:03:05","guid":{"rendered":"https:\/\/www.bas.bg\/?p=61875"},"modified":"2026-01-23T16:03:05","modified_gmt":"2026-01-23T14:03:05","slug":"the-2026-lecture-series-of-the-current-issues-in-science-academic-seminar-has-begun","status":"publish","type":"post","link":"https:\/\/www.bas.bg\/?p=61875&lang=en","title":{"rendered":"The 2026 lecture series of the \u201cCurrent Issues in Science\u201d academic seminar has begun"},"content":{"rendered":"

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This year’s edition of the academic seminar \u201cCurrent Issues in Science\u201d began with a lecture by Corr. Memb. Stefan Dragoev, DSc, on \u201cCurrent Scientific Research and Innovations in Bulgarian Foods of Animal Origin.\u201d<\/em> The topic of the quality, safety, and functionality of foods of animal origin is not only topical but also key to the development of the Bulgarian food sector.<\/p>\n

In his lecture, held on January 22, 2026, as part of the \u201cCurrent Issues in Science\u201d academic seminar, Corr. Memb. Dragoev presented current scientific research and innovations in Bulgarian foods of animal origin conducted over the last decade.<\/p>\n

The lecture presented scientific research on inhibiting lipid peroxidation processes in sausages by optimizing the composition of mixtures of natural antioxidants and biologically active substances; reducing the nitrite content in meat products and creating new functional meat products enriched with natural antioxidants; reducing the amount of nitrites added to traditional cooked and raw-dried sausages; using antioxidant phytonutrients as feed additives and alternative protein sources from insects in the feeding of farm animals and poultry; research into the possibilities of using insects as an alternative protein source for food additives in meat products; using male chickens from egg-laying lines as an alternative source of poultry meat; creation of edible coatings and films to extend the shelf life of fresh fish; research on the application of ultra-rapid pre-cooling (sub-cooling), acoustically assisted freezing, and radio frequency treatment to preserve the quality and safety of foods of animal origin; new technologies for the use of egg white by-products for technical purposes and comparative research and classification of Bulgarian linden honey. The author also familiarized the audience with new trends and directions in future scientific projects.<\/p>\n

Prof. Stefan Dragoev is a professor in the Department of Meat and Fish Technology at the Faculty of Technology of the University of Food Technologies \u2013 Plovdiv.<\/em><\/p>\n

The lecture can be viewed at: https:\/\/www.youtube.com\/watch?v=XLVT9I2-CaU<\/a><\/p>\n

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