The Department was organized in 1970.

The total number of regular staff of the Department  – 15 employees, of which 3 professors, 2 doctors of science, 9 assistant professors, 10 candidates in TechSciD.

Head of Department

	Dr. Mykola Pogojykh, TechSciD, Prof. Contact phone office: +380 57 349 45 00; E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. Skype: hduht_kef http://www.hduht.edu.ua/index.php/uk/pro-kaf-en (UA version)
Deputy Dept Head on Research:
	Mr. Andriy Pak Position: Senior Lecturer, sci. degree: Cand in TechSciD, Ass.Prof. Contact phone office:  +380 57 349-45-86 E-mail:
Contact person from Faculty speaking in English:
	Mr. Yegor Ishtvan, Position: Senior Lecturer, Assistant. Contact phone office: +380 57 349 45 00 E-mail:

Department short description

Our team – research-and-academic staff of the Department of Physics-and-Mathematics and Engineering Disciplines of the Faculty of Equipment and Technical Service of KSUFTT

RTD activity at the Department of Physics-and-Mathematics and Engineering Disciplines of the Faculty of Equipment and Technical Service of KSUFTT

Department provides both highly an academic and professional education and also a high-quality research activities.

RTD work.

RTD work  carried out in the framework of the 2 (two) scientific schools, which are headed by leading scientists of the Department:

1. Scientific school  The Scientific Research of Drying of Food Raw Materials. Scientific supervisor – Dr. Mykola Pogozhykh, TechSciD, Prof.

Main research areas of the school:

• study of kinetics regularity of processes of drying of food raw materials
• research processes of MHS-drying (mixed heat  supply drying) food raw material with artificial foaming
• development  of processes of vapor-heat treatment and drying of cereals for quick recovery
• research of mode of MHS-drying of viticulture with conductive heat supply
• research of MHS-drying process for the dehydration of food raw material, which contains a large number of proteins
• research of physical and mathematical models and theory about the properties and structure of the moisture in the raw material
• research of processes of hemoglobin forms stabilization to create dietary supplements with anti anemia effect
• research of technologies for food treatment and prevention groups

2. Scientific school The State of Water in Foods and Methods of Research. Scientific supervisor – Dr. Andriy Foshchan, Cand in TechSciD, AssProf.

Main research areas of school:

• study and mastery of a new methods of calculating the results of NMR (nuclear magnetiс resonance) research, which reduce the measurement error
• NMR (nuclear magnetiс resonance)  research of the state of water in foods, depending on the composition and processing technology to determine its properties
• NMR (nuclear magnetiс resonance) research of mobility of water molecules: the binding of water molecules, self-diffusion coefficient, the determination of the spin-spin and spin-lattice relaxation
• NMR (nuclear magnetiс resonance) research of hygroscopic properties of foodstuffs and food raw materials: the line width, g-factor the number of spins.

 Priority areas of research, actively conducted by scientists of the Department, are also:

1. Investigation of the structure and the moisture in the food and feed products by various methods:

• EPR method (method of electron paramagnetic resonance molecular-kinetic, quantum level)
• NMR (nuclear magnetiс resonance  method – molecular-kinetic, quantum level)
• with viscometry method (thermodynamic level)
• with calorimetry method  (thermodynamic level)
• with microscopic method (thermodynamic level)
• with molecular dynamics method (the molecular-kinetic method, theoretical modeling).

2. Scientific bases of effective management of techniques and technology of drying mixed heat supply (MHS) of food raw materials.

3. Improvement of physical methods of analysis of structural and mechanical properties of the gels at various technologies and terms of its receipt.

4. Research of energy efficiency mechanical and thermal processes of food production.

5. Research of heat and mass transfer processes and the physical characteristics of the heat dried products.

International RTD activities

Research and education staff of Dept over the past 5 years, has actively participated in international scientific conferences, international fairs and exhibitions, competitions and other similar events. Including the acquired experience of participation in the European Framework Programme for Research and Technological Development, in particular:

Department’s participation in FP7 (2007-2014)

In 2007

Within EC FP7 Calls on the formation of project consortia and participating in its the project partners in the Direction Cooperation, Theme 2 Food, agriculture and biotechnology,  Activity 2.2: Fork to farm: Food including seafood), health and well being, Area 2.2.3 Food processing, Department prepared the following project proposals for submission to interested European partners for possible participation in projects of consortia formed by them:

1. Within the called terms of reference KBBE-2007-2-3-02 Evaluation and improvement of existing food and feed technologies:

1.1 Development of new food technologies from the industrial processing to delivery to consumers and home-made including the processes of drying, covering issues of food safety, environment and economy.
1.2 Improving the existing food technologies on the basis of solving problems of different methods of dehydrating food raw materials (for example: convection drying, microwave drying, IR drying, freeze drying, and others.

2. Within the called terms of reference KBBE-2007-2-3-03: (Bio-) Technologies for the production of food additives, colors and flavors:

2.1 Development of new alternative technologies for industrial production of natural food supplements on the basis of the introduction of advanced energy-saving methods of drying food raw materials.

3. Within the called terms of reference KBBE-2007-2-5-02: Converging technologies and their potential for food Area 2.2.5 Impact to the environment and a complete food chain:

3.1 Development of new alternative technologies for industrial production of dried foods and food components with high physical chemical and biological properties on the basis of the introduction of advanced methods of drying food raw materials.

 In 2008

 Within the called by EC terms of reference on formation of project consortia and participating in the project partners in the Direction  Cooperation, Theme 2 Food, agriculture and biotechnology,  Activity 2.2: Fork to farm: Food including seafood), health and well being, Area 2.2.3 Food processing, Department prepared the following project proposals for submission to interested European partners for possible participation in projects of consortia formed by them:

Consortium project proposal

Project «BLACKSEAFOOD»*(Characteristics and deep analysis of bioactive components in traditional food Black Sea countries to improve their nutritional effectiveness) to the term of reference of Call FP7-KBBE-2008-2B (announced 30.11.07, closed 26.02.08), Consortium Coordinator (Project Partner No 1) – TROYKA-METU – Consulting-and-innovation company at the Middle East Technical University (METU Technopolis), Ankara, Turkey.

From the Department in  the composition of project team from KSUFTT in the preparation of the Ukrainian part of the above consortium project took part:

• Dr. Andriy Foshchan, Cand in TechSciD, AssProf. Role in the KSUFTT project team: scientific leader.
• Dr. Mykola Pogozhykh, TechSciD, Prof,  Head of the Department. Role in the KSUFTT project team: practical expert-investigator in the field of food technology.

Consortium project proposal

Project «PREFUBO»* (Expansion of the range of functional food products through the use of improved varieties and embryonic protoplasm of buckwheat with improved grain yield and routine maintenance) to term of reference of Call FP7-KBBE-2008-2B Bioactive food additives in traditional foods (SICA - Black Sea Region) (announced 30.11.07, closed  26.02.08), Consortium Coordinator (Project Partner No 1): ENEA  - The Italian National Agency in the field of new technologies, energy and the environment (Rome, Italy).
From the Department in  the composition of project team from KSUFTT in the preparation of the Ukrainian part of the above consortium project took part Dr. Andriy Foshchan, Cand in TechSciD, AssProf. Role in the KSUFTT project team: practical expert-investigator in the field of food technology.

*Note: The above project consortia have been adopted by the EC for the competition participation, but were not approved for funding.

Department’s participation in FP8 – HORIZON 2020 (2014-2020)

Currently, Department spends a lot of organizational work to find relevant consortia in the work program WP-Food-2016-2017 Sub-priority Food Security Priority Social Challenges 2 EU Program Horizon 2020 (2014-2020), first all - in the field of food safety & quality and processing foodstuff and in other relevant areas of research.

Laboratory facilities at Department

For the successful implementation of RTD works on the above list of the research topic  Department has at its disposal all the necessary profile of specialized equipment and tools, information and computer hardware and software, including Laboratory of   Nuclear Magnetic Resonant Researches (LNMRR) of the Condition of Water in Food Products at the Department of Physics-and-Mathematics and Engineering Disciplines of the Faculty of Equipment and Technical Service of KSUFTT (Lab Chief  –   Oleksander Dyakov, Ass.Prof. of Dept.,  Cand. in SciTechD.

Profile research and industry expertises that  the Department of Physics-and-Mathematics and Engineering Disciplines of the Faculty of Equipment and Technical Service of KSUFTT can actually performs in the case of address to him with such request possible European project consortium within the Horizon 2020 Programme:

• Research processes of MHS-drying (mixed heat  supply drying) food raw material with artificial foaming.
• Development  of processes of vapor-heat treatment and drying of cereals for quick recovery.
• Research of mode of MHS-drying of viticulture with conductive heat supply.
• Study and mastery of a new methods of calculating the results of NMR (nuclear magnetiс resonance) research, which reduce the measurement error.
• NMR (nuclear magnetiс resonance)  research of the state of water in foods, depending on the composition and processing technology to determine its properties.
• Investigation of the structure and the moisture in the food and feed products by EPR method (method of electron paramagnetic resonance molecular-kinetic, quantum level).
• Scientific bases of effective management of techniques and technology of drying mixed heat supply (MHS) of food raw materials.
• Improvement of physical methods of analysis of structural and mechanical properties of the gels at various technologies and terms of its receipt.
• The Department  is also ready to perform part of the of project profile scientific researches and carry out scientific expertises on the topics, proposed by the coordinator of the European project consortium.

Also at the Department dig attention is paid both to publishing and patent registration activities. Over the last 5 years  Department published 7 monographs, 5 manuals, about 300 articles and abstracts on scientific conferences of various levels, obtained 10 patents of Ukraine for utility models.

Researchers of  Department in time of accomplishing  their RTD  work  with using a modern profile specialized laboratory equipment.

 

Mr. Oleksander Dyakov, Ass.Prof.,  Cand. in SciTechD – Chief  of the Laboratory of   Nuclear Magnetic Resonant Researches (LNMRR) of the Condition of Water in Food Products, in time of  routine scientific tests.

Laboratory of Rheology. At the measuring equipment – Mr. Mykola Malofeyev, Ass. Prof, Cand in Phys & Math SciD.

At the EPR-complex (electron paramagnetic resonanator) – Mr. Igor Romodanov, senior  laboratory assistant