Department was created 1967.

The total number of regular staff of the Dept – 19 employees, of which – 4 SciTechD, 5 professors, 7 associate professors, 10 candidates in SciD.

Head of Department

grinchenko
 

Dr. Ol’ga Grinchenko, TechSciD, Prof.
Contact phone office: +380 57 349 45 55; +380 57 349 45 61;
E-mail:
https://www.youtube.com/watch?v=AylG5oHyMHs (UA version)

Deputy Dept Head on Research:

troshiy Ms.  Teatyana Trochiy
Position in Dept: Associate Professor, Cand in SciTechD,
Scientific degree – Ass. Prof.
Contact phone office:  +380 (57) 349 45 55
E-mail:

Contact person from the Department speaking in English:


horalchuk1 Mr.  Andrii Goralchuk,
Position in Dept: Associate Professor, Cand in SciTechD,
Scientific degree – Ass. Prof.
Contact phone office: +380 57 349 45 74
E-mail:

 Department short description

kaf tx

Our team – research-and-academic staff of the Department of Food Technology of the Educational-and-Research Institute of Food Technology and Business (IFTB) of KSUFTT.

RTD activity
at the Department of Food Technologies of The Educational and Research Institute of Food Technology and Business (IFTB) of KSUFTT

The basis of RTD activity at the Department

The activity of the Department is aimed at training specialists for the food industry through innovations in education, research, innovation, profile theory and practice and other relevant activities.
Development of highly innovative technologists of  new thinking type, which provides training in the integration of education, science and production, is main concept of activity of Department.
Research activities of the Department conducted according to the Plan of research work of the University both on the State budget and also on self-financing contractual topics.
An integral part of the educational process in higher education is research aimed at creating new knowledge and ideas, technological development of scientific discoveries and inventions, the development and introduction of innovative technologies for the production of food, the choice of rational forms of food production, design, etc. The scientific work of specialists the department is carried out in accordance with the principles of the state policy in the field of science and technology and is aimed at carrying out research both fundamental and applied, the introduction of scientific and technical production in the enterprises sector and the educational process, invention and innovation, promotion of scientific achievements of the industry among workers and students.

Priority areas of RTD work of the Department

  • technology restructured and capsule products
  • technology of new dairy products
  • technology new jelly confectionery
  • emulsion technology products
  • technology of processing of mushrooms
  • technology of processing vegetable and bean raw materials
  • technology of flour products
  • quality control of food products
  • development of normative and technical documentation on food products.

The researches are focused on the development of innovative technologies of food production, the methodology of quality control and food safety, technological design and development of normative and technical documentation and on other specialized sectoral priority tasks.

Scientific schools of Department

At the Department created and successfully work 3 (three) scientific schools,  work of which is  leaded  by leading experts  both of the department and the university and also industry, including:

1. Scientific school The Scientific bases of technology of restructured products prepared by ionotropic gelation (Scientific Supervisor of school – Dr. Pavlo Pyvovarov, TechSciD, Prof. of Dept., Academician of the International Academy of Refrigeration – IAR, The Excellence in Education of Ukraine, Laureate of the State Prize of Ukraine in Science and Technology).

The main areas of RTD of this Scientific School:

  • complex processing of raw fish material and seafood, and adoption of resource of the Antarctic krill
  • scientific bases and practical aspects of the technology of semi-finished and finished products in the process of complex processing of hydrobionts (aquatic organisms)
  • theory and practice of creation of restructured products.

2. Scientific school The Scientific Substantiation and Development of Technologies for Modified Gelling Agents (Scientific Supervisor of school – Dr. Fedir Pertsevoy, TechSciD, Prof. of Dept., Academician of the International Academy of Refrigeration – IAR, The Excellence in Education of Ukraine).

The main areas of RTD of this Scientific School:

  • scientific bases and practical aspects of technologies of jelly products on the gelling agents  of different nature
  • scientific bases and practical aspects of the technologies of food production using raw materials of animal and vegetable origin and complex structurants.

3. Scientific school The Scientific bases of maintenance of food processing stability of heterogeneous systems (Scientific Supervisor of school – Dr. Ol’ga Grinchenko, TechSciD, Prof. of Dept., Academician of the International Academy of Refrigeration – IAR, The Excellence in Education of Ukraine, Laureate of the State Prize of Ukraine in Science and Technology ).

The main areas of RTD of this Scientific School:

  • scientific basis of the process to ensure the stability of food heterogeneous systems
  • scientific and methodological basis for the use of innovative food ingredients in the technology of food production
  • theory and practice of food products of industrial production.

The urgency and timeliness of the researches of scientists of the Department are confirmed by the Ministry of Education and Science of Ukraine  (MESU) as well as by orders of commercial enterprises for accomplishing of specific targeted research topics.

International  RTD activity

Research-and-academic staff of Department over the past 10 years, has actively participated in International scientific conferences, international fairs and exhibitions, competitions and other similar events.
Including was acquired practical experience of participation in the European Framework Programme for Research and Technological Development, in particular:

Participation in FP7 (2007-2014).

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In 2007, 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 explored the possibility of searching specialized European research consortia and submission   a project proposals concerning  the readiness of their participation in such FP7 research consortia.

Department’s participation in International RTD programs out of  FP7.

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Within framework of International RTD collaboration out of FP7 during development of 6-years Pilot Program Kharkiv-Norway (2008) Department has prepared the project proposal on development and implementation of technology for the processing of restructured fish products under the title FISHCAVIARANALOGUE - ANALOGUE OF CAVIAR OF STURGEON AND SALMON BREEDS OF FISHES –  technology of receipt of analogue of caviar of sturgeon and salmon breeds of fishes with capsule  structure on a basis of sodium alginete. Scientific supervisor of the project proposal – Dr. Pavlo Pyvovarov, TechSciD, Prof., Academician of the International Academy of Refrigeration (IAR).

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

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Currently Department 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 and in others relevant research areas.

Scientific achievements of Department:

Scientists of the Department developed and implemented 215 science-based food technologies, in accordance of results of the RTD works were published more than 2540 publications, including 76 monographs (2 monographs - in English), 47 textbooks, 215 regulatory and technological documents, 296 patents and copyright certificates, established scientific collaboration with academic and research institutions in Spain, Poland, USA, Norway.

Laboratory facilities of Department.

1. Rheological Researches Laboratory (RRL) at the Department of Food Technology of The Educational and Research Institute of Food Technology and Business - RIFTB (Lab Chief – Andriiy Goral’chuk, Cand in SciTechD,  Ass. Prof of Dept).
2. Laboratory of  New Technology and Physico-Chemical Researches (LNTPCR)  of Food Products  at the Department of Food Technology of The Educational and Research Institute of Food Technology and Business - RIFTB (Scientific Supervisor  –  Dr. Fedir Pertsevoy,  SciTechD, Prof. of  Dpt.).
3. The Educational-and-Research Production Cluster (ERPC) at the Department of Food Technology of the Educational-and-Research Institute of Food Technology and Business (IFTB) of KSUFT was created in 2015, which also includes KAPSULAR Ltd and TYPHOON-2000 Ltd (Scientific Supervisor of UNPK – Dr. Yevguen Pyvovarov  TecSciD, Prof. of the Dept).

Profile research and industry expertises that The Educational-and-Research Institute of Food Technology and Business (IFTB) can actually performs in the case of address to him with such request possible European project consortium within the Horizon 2020 Programme:

1. Applied targeted research and industry expertises in the field of development of technology of restructured capsule food.
2. Development of technologies and restructured capsule food.
3. Development of new technologies of dairy products.
4. Development of new technologies jelly confectionery.
5. Development of emulsion technology products.
6. 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.

Scientific achievements of Department:

Total number of RTD works on fundamental and applied problems of the industry - more than 65. Scientists of the Department developed and implemented 215 science-based food technology, established scientific collaboration with academic and research institutions in Spain, Poland, the USA and Norway.