Making a complementary culture medium for molasses in the production of yeast and ethanol 

Selected as Knowledge enterprise Product

Increasing the production of biological products of microorganisms is one of the essential needs of Iran. Saccharomyces cerevisiae widely used in the production of baker yeast, ethanol and enzymes. Molasses is the main source of nutrition for this yeast . The increase in the price of molasses in recent years has led to an increase in the costs of ethanol and baker yeast, which can play an important role in increasing production costs. In this regard, knowledge enterprised products were produced by the specialists of this company. This  mediuma  acts as a substitute for molasses. This product has various benefits, including cost reduction (half the cost of molasses), easy access and increased metabolite production efficiency, reduces dependence on molasses external resources, easy handling and easy transportation and storage. This product is patented and approved by the Scientific and Industrial Research Organization of Iran in the field of innovative action, patent step and industrial application

Protein based energy drink

An unhealthy diet can reduce the function of the immune system. According to nutritionists, the use of beverages   is essentialin severe physical activity. Therefore,  its required to  produce  a electrolyte or energy drink that contain the essential ions. Consumption of carbohydrate based and proteinbased beverages significantly increases the duration of physical activity. So, the researchers of this company succeeded in producing a drink with the ability to delay fatigue and thirst. this nutritoius products was produced by natural  and native raw materials. This product is approved by the Iranian Patent Organization

Functional Fiber

Production of fat replacer, containing vegetable fiber, for substitutes with animal fats, in meat and dairy products

High fat intake is one of the major nutritional problems around the world . Fat replacers are added to food formulations with the aim of creating textures and sensory properties similar to fats; As a result, the final product is much lower in calories than similar fat contained products. Given this need of the country and the importance of healthy nutrition in the society, using appropriate fat alternatives can not only produce products with appropriate technological, taste and texture characteristics, but also help increase community health. There are several factories in Iran in the field of meat, dairy and cereal processing. So, introducing this product to such factories can  increase the production of low-fat diet products.These factories  have to import the required fat replacer from foreign countries , and as a result, a lot of currency is exported due to the import of such a product. However, there is the ability, technology and raw materials to produce fat substitutes in the country, and only by conducting research and experiments in this field by ODEST Co. experts can access the final product formulation

Healthy eating pattern and diet plan Special for administration, organization and universities

Food Culture

. Vitality in life and physical health is provided by a proper diet. Despite spending billions of dollors on food, the negative effects of unsuitable foods and their side effects such as obesity and various diseases are always lurking in the community, especially in crowded environments. By creating a new food pattern in various organs, organizations and universities, we can help improve the nutritional level of society. The advantages and features of this new model are: reducing costs and reducing the problems of supplying raw materials from the domestic market, increasing the quality of food and services, increasing the variety of food and solving the problem of providing the necessary raw materials, reducing food waste in cooking and serving food, Increasing the observance of health points and the possibility of nutrition-related diseases, increasing the skills of workers and their coordination with the priorities of the organization, observing traditional and Islamic medicine, monitoring the physical and mental condition of people in the diet plan, executability in the supply process, cooking , Serve, consume, develop a diet plan tailored to each season of the year