On March 27, within the framework of the cooperation agreement between Moscow State Institute of Food Production and Turkish firm DRYFF DRIED FOOD INDUSTRY STOCK JOINT COMPANY, the Department of Technology and Biotechnology of Animal-Derived Food Products held a master class entitled Innovative Food Products: Freeze-Dried Fruits for the Restaurant Business. The master class was attended by product engineers and owners of restaurants, cafes, and bars.

Viktoria Shokina, PR director of the company FRUKHRUM, product engineer/experimenter, and a representative of the Turkish company, demonstrated the practical use of freeze-dried fruits in the preparation of cocktails, smoothies, juices, and other drinks.