The Department was organized in 1967.

The total number of full time faculty - 24 employees, including: 21 research-and-academic staff, of which  5  professors, 2 doctors of science, 13 assistant professors, candidates in TechSciD.

Head of Department

 
 evlash

Dr. Viktoriya Yevlash, TechSciD, Prof.
Contact phone office: +380 57 349 45 66;
E-mail:
http://www.hduht.edu.ua/index.php/uk/pro-kaf-zh (UA version)

Deputy Dept’s Head on research and simultaneously:
kuznecova Dr. Tetiana Kuznietsova
Position: Ass.Prof., sci. degree: Cand in ChemSciD.
Contact phone office:  +380 57 349 45 66
E-mail:
Contact person from Faculty speaking in English:
aksenova Ms. Olena Aksionova
Position: Ass. Prof., sci. degree: Cand in TechSciD, Ass.Prof.
Contact phone office: +380 57 349 45 66
E-mail:
   
antonenko Ms. Svitlana Antonenko
Position: Senior Lecturer.
Contact phone office: +380 57 349 45 62
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Department short description

kaf xim

Our team – research-and-academic staff  of the  Department of Chemistry, Nutrition Hygiene and Microbiology   

RTD activities of Department

Research work of academic-and-educational staff of the Department is an integral part of the research educational activities and the organic component of the research work of the University. This work is carried out in accordance with the Concept of the Scientific-and-Educational Activity of the University, perspective and current plans of research works, in certain scientific areas of RTD of KSUFTT.

The research work on Department focuses on fundamental and applied research with a focus on developing ways to improve food hygiene even at the level of microbiology, to preserve the quality & safety of food products and other relevant aspects of the national and international level.

Scientific research of the Department is based on the integration of science, education and business practices.

Main RTD areas of the Department:

  • study of the mechanism and regularities of structure formation of supramolecular systems based on food biopolymers;
  • scientific substantiation of the conditions for obtaining a solubilized oil;
  • improvement of existing methods and the introduction of modern methods of quality control and safety of food raw materials, finished products and packaging materials;
  • scientific substantiation and development of processes for the preparation of underground water for food production;
  • improvement of technologies to produce stable anode materials by electrochemical methods;
  • study of the mechanism and regularities of gelation in food systems;
  • role of supramolecular chemistry in the development of new technologies of food production;
  • scientific substantiation of the conditions for obtaining solyubilizovanogo oil and the development of food technology with its use;
  • scientific substantiation of technology accelerated the production of corn starch;
  • other specialized research.

Scientific schools of Department

At the Department two scientific schools operates:

  • Scientific school The Scientific Substantiation of Intermolecular Interactions in Food Systems (Scientific Supervisor of school – Dr. Victoriya Yevlash, TechSciD, Prof., Head of  Dept.).
  • Scientific school The Scientific Basis for the Development of Foods with Functional Properties (Scientific Supervisor of schools – Dr.  Nina Dudenko, MedSciD, Prof.)

International RTD activities

Research-and-educational staff of the Department during the past 10 years, has actively participated in international scientific conferences, international fairs and exhibitions, competitions and other similar events, including how to study the possibility of participation in the European Framework Program (RP) Science and Technology development, in particular in FP7 (2007–2014), and preparing specific research proposals in the framework of competitions announced by the European Commission, for example:

Participation in FP7 (2007-2014)

fp7 logo

During the past years, within the contest of announced by the European Commission (EC)  Call for Proposal KBBE-2007-2-3-05: Harmonising and integrating research on food technology, safety and nutrition through commonly shared food models  Directions «Cooperation», Theme 2 «Food, agriculture and biotechnology» Activity 2.2: Fork to farm: Food including seafood), health and well being, Area 2.2.1 Consumers, Department has developed the following project proposals:

  • Development of the new approaches at creation of complex food models of production of foodstuff, estimation of its quality and safety.
  • Development of the new dietary additives and food products with its use, including dietary and medically-preventive prescription.
  • Development of the unified methods of an estimation of food raw material and foodstuff on parameters of quality and safety, including coordination of methods of selection of tests for definition of parameters of safety.
  • Development of a new standards of quality and safety of  food products,

and sent them on the addresses of possible profile project consortia to confirm their willingness to participate in such  FP7 research consortium.

Participation in FP8 (2014–2020)

Expected involvement of the Departments in FP8 – Horizon 2020 (2014–2020).

h2020 logo

Currently departments of Faculty spends much organizational work on searching for profile consortia within WP–Food 2016–2017 of the  Sub–priority  Food Security Priority area  Societal Challenges  2 EU Program Horizon 2020 (2014–2020)    first of all  – in area of food quality & safety, food processing, experise of goods and in others relevant research areas.

Laboratory facilities of Department

Department has one equipped research-and-training laboratory, which ensures optimum conditions for research of any complexity: Laboratory The Physico-Chemical Study of Food Systems, which deals with the actual problems of the creation of new types of food with high biological and nutritional value. The laboratory constantly executed both the State budget and also the contractual themes. Laboratory Scientific Supervisor – Maksym Sieryk, Cand in TechSciD, Ass. Prof.)

The main areas of research carried out in this laboratory:

  • study of the mechanism and regularities of structure formation of supramolecular systems based on food biopolymers;
  • scientific substantiation of the conditions for obtaining a solubilized oil;
  • improvement of existing methods and the introduction of modern methods of quality control and safety of food raw materials, finished products and packaging materials;
  • scientific substantiation and development of processes for the preparation of underground water for food production;
  • improvement of technologies to produce stable anode materials by electrochemical methods.

What type of specialized RTD works and industry sectoral expertises can really perform Department of Chemistry, Nutrition Hygiene and Microbiology of the The Faculty of Merchandising and Trading Entrepreneurship of KSUFTT in the case of address to her with such request probable European project consortium within the framework the Horizon 2020?

The specific profile scientific research (R&D)  works and industry sectoral expertises that can really perform the Department, namely:

Within the section Healthy and Safe Foods and Diets for All (Direction SFS-2017 (Sustainable Food Security-2016).

  • Applied targeted RTD works and industry & sectoral expertises in the field of examination of food products on the following parameters: protein, fat, carbohydrate, ash, moisture, and others.
  • Applied targeted RTD works and industry & sectoral expertises in the field of examination of methods of research quality and safety of food raw materials and foodstuffs.
  • Applied targeted RTD works and industry & sectoral expertises in the field of microbiological examination of foods and dietary additives.
  • Applied targeted RTD works and industry & sectoral expertises in the field of examination of determining the rheological parameters of food raw materials, semi-finished and finished products.
  • Applied targeted RTD works and industry & sectoral expertises in the field of examination of determination of substances of different chemical nature in food systems methods: potentiometry, conductivity, and coulometry dielkometrii.
  • Department is also ready to perform a part of the project profile RTD works and to carry out research expertise on topics proposed by the coordinator of the European project consortium.

Scientific achievements of Department

The novelty of the scientific research of the Department confirmed by 42 patents and regulations. Scientific-and-Research staff of the Department participated in 24 exhibitions, at which was presented 18 exhibits, as well as in 49 conferences, symposia and workshops of international, national and other levels.

lab kaf xim

Researchers of  the Department of Chemistry, Nutrition Hygiene and Microbiology of the The Faculty of Merchandising and Trading Entrepreneurship of KSUFT Ms. Nataliya Murlykina, Cand in TechSciD, Ass.Prof, during participating in the training-Intensive  The Basic Skills of  Work With the LC MC Liquid Chromatography Mass sSectrometer within the framework of the work on the research topic  The Getting Emulsifiers Acyl  Glycerol Nature  at the laboratory  The Physical-Chemical Studies of Food Systems, using modern computer equipment with specialized software.