On October 8, 2025, a lecture by Galia Zamaratskaia, Associate Professor of Food Science / Specialist in Food Quality Collaboration, on the topic “Meat Biochemistry” for students of the H2 “Animal Husbandry” program at the Bachelor’s, Master’s, and PhD levels, was held.
The presentation and lecture focused on the chemical composition and the processes occurring in animal muscle tissue, the main component of meat. The Swedish scholar also provided engaging material on proteins, fats, carbohydrates, minerals, vitamins, and enzymes, as well as the changes these substances undergo during storage, processing, and cooking, which affect the nutritional value and organoleptic properties of meat.
The lecture sparked interest and engagement among the audience.
