The V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences holds the 23th International scientific-practical conference (Gorbatov readings-2022) dedicated to the memory of Vasily Matveevich Gorbatov, whose name was given to our scientific Center. V. M. Gorbatov was a prominent scientist, who linked his all conscious life with the meat industry and meat science, worked in the institute for 39 years and was its director for 21 years. During these years, he manifested his talent of a scientist, organizer and a leader most brightly.

The large experience in practical work, extraordinary organizing abilities, an ability to select professionals and personal charm allowed Vasily Matveevich to transform within a short time the All-Union Meat Research Institute (now V.M. Gorbatov Federal Research Center for Food Systems of RAS) into the largest scientific center of the country, which creative activities were aimed towards solving important problems of the meat industry.

Practically each specialist who has been working or worked in the meat industry knows this name. Many students of Vasily Matveevich have been working up to the present day on the whole territory of the former Soviet Union. The establishment of the institute, its development, structural reorganization, organization and performance of fundamental and applied scientific research are linked with the name of V.M. Gorbatov.

In 1999, according to the consensus decision of the employees and with consent of the RF Government, the institute was given the name of the laureate of the State Prize of the USSR Vasily Matveevich Gorbatov.

The aim of the conference is acquaintance with the international and Russian experience, discussion of the results of the scientific research and exchange of scientific knowledge in the field of creation and improvement of innovative technologies for food raw material processing and food production, prevention of circulation of pathogens and viruses in food systems, investigation of raw material base of food industry sectors, management of safety and quality of food raw materials and food products, assessment of the market formation of functional and specialized nutrition and other topical issues.

In the framework of the conference, the following events are organized:

• plenary session;
• section “Top-priority directions in food safety assurance”;
• panel discussion “Role of the meat industry in the formation of the modern market of functional and specialized nutrition”;
• poster on-line session “Food systems in scientific developments – a guarantee of food security of Russia”.

Reports of foreign scientists and representatives of the business community on the topical questions of research and scientific cooperation in the conditions of sanctions are planned in the plenary session. New realities and new strategies in the food sector of the economy will be discussed by the example of meat processing.

The section “Top-priority directions in food safety assurance” will be devoted to the discussion of the results of the investigations of food enterprises in 2020-2022 and the development of new approaches to increasing sanitary conditions and food microbiological safety. The main results of the large scientific project supported by the Ministry of Science and Higher Education on the theme “Fundamental research on the transmission of pathogenic microorganisms and viruses in food systems, and development of innovative methods for their prevention using antimicrobial materials and physical methods of action on biological objects” will be reported. Scientists (microbiologists, chemists and physicists) that suggest innovative solutions to control pathogens and biofilms will speak in the section.

In parallel with the section, the panel discussion “Role of the meat industry in the formation of the modern market of functional and specialized nutrition” will be organized.

The participants will discuss the following questions:

• a view on meat products in a diet from the physician's perspective (whether a healthy diet is possible with the full exclusion of meat products? Demonization of meat - is everything so bad? What population categories are most sensitive to meat exclusion from a diet?);
• meat products as carriers of functional ingredients – possibilities (can meat products be “functional”? what functional ingredients is expedient to include into meat products?);
• expectations of consumers (what does a consumer seek for on shelves? What happens on the global market?);
• modern ingredients for creating meat functional products; what challenges and barriers the industry faces).