Story about yourself for exam My name is Natalya Korshunova. l have a Master‘s Degree in Food Engineering. I hold a Bachelors degree in biotechnology from Ural Federal University in Ekaterinburg. The topic of my diploma is connected with identification of foods and sounds like “The modern methods of grape wine identification». Needless to say, that the identification of foods is the problem of today due to the various types of falsifications. And most of investigations at my department are devoted to functional products, but I decided to expand the scope of research. l got interested in the topic during my work experience. The object of my research is the development of methods of wine identification. By methods of wine identification I consider a definition of buffering capacity and MIR-spectroscopy. The buffering capacity of wine is defined as the quantity of acid or base that must be added to the wine in order to reduce or increase the pH value by one unit. It is expressed as milliequivalents of acid or base per liter of wine. This method makes it easy to identify a diluted wine. Also this method can reveal the region of wine production. Mid-infrared spectroscopy (MIR) is a vibrational spectroscopy technique that identifies chemicals based on the interaction of molecules with electromagnetic radiation in the mid-infrared region (400-4000 cm-1). Infrared spectroscopy identifies chemicals based on the absorption of specific wavelengths of mid-infrared light by a molecule. Molecular absorbances of mid-infrared light cause molecular rotations and vibrations and are classified by chemical functional groups. The resulting MIR spectrum produced is characteristic for a given molecule. Vibrational spectroscopy based methodologies have been widely recognized by the several advantages they offer: they are non-destructive and environmental friendly techniques, requiring minimal or no sample preparation, enabling the estimation of several properties from a single measurement in a short period of time (few seconds). These features fostered the development and application of these techniques for research and routine analysis. The outcome of the work and the knowledge in the magistracy will be useful to me in graduate school. I intend to continue these researches further. I plan to integrate methods developed of the identification to analyse other drinks, example distilled beverages.