Department was organized in 1991.

The total number of regular staff of the Dept – 10 employees, of which – 2 SciTechD, 7 associate professors, 9 candidates in SciD.

Head of Department

samohvalova  
 

Dr. Olga Samokhvalova, TechSciD, Prof.
Contact phone office: +38(057) 349-45-39; +38(057) 349-45-60
E-mail:
http://www.hduht.edu.ua/index.php/uk/nnihtb-3/kaf-txk   (UA version)

Deputy Dept Head on Research and at the same time – Contact person from the Department speaking English:
oleinik Ms. Svitlana Oliinyk
Position in Dept: Associate Professor, Cand in TechSciD,
Scientific degree – Ass. Prof.
Contact phone office:  +380 57 349 45 39
E-mail:

 Department short description

kaf txk

Our team – research-and-academic staff of the Department  of  Technology of Bread, Confectionary, Pasta and Food Concentrates of The Educational and Research Institute of Food Technology and Business (IFTB)

RTD activity
at the Department of Technology of Bread, Confectionary, Pasta and Food Concentrates of The Educational and Research Institute of Food Technology and Business (IFTB)

The basis of RTD activity at the Department

The Department is one of the leading departments of IFTB of KSUFTT, activity of which is directed to providing of preparation of specialists for the enterprises of bread, Confectionary, pasta and concentrates branches of food industry.
Development of highly innovative technologists of thinking, 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.

Priority of RTD’s areas of Department.

  • development of resource and energy saving technologies of bakery, confectionery, pasta and food concentrates
  • development of industry production with increased nutritional value of health, dietary and therapeutic and prophylactic purposes
  • improving of the functional-and-technological properties of food systems with using of regulatory consistency
  • ensuring the quality and safety of products of industry in the processing of raw materials with lower technological properties
  • development of technology products of industry with using natural colors and flavors
    creation of new environmentally friendly types of packaging.

Scientific schools of the Department.

Currently, at the Department are formed and actively  acts 2 scientific schools:

1. Scientific School The Improving the Technology of Bakery and Confectionery Products Using Non-Traditional Raw Materials (Scientific Supervisor –  Dr. Galina Lisyuk, TechSciD,Prof.).

The scientific concept of this scientific school is the use of unconventional materials to create products industry's health, dietary and therapeutic and prophylactic purposes, improvement of technological process of bakery and confectionery products, as well as reducing its cost.
Over the years of functioning of this scientific school trained 1 doctor and 9 candidates of technical sciences, and is currently run 4 doctoral and 5 candidate’s theses.

2. Scientific School  The Regulation of Quality and Nutritional Value of Confectionery and Bakery Products Using Non-Traditional Raw Material of Microbial and Plant Origin (Scientific Supervisor –  Dr. Olga Samohvalova, Cand in TechSciD, Prof., Head of the Dept.).

The scientific concept of this scientific school: the use of non-traditional raw material of microbial and plant origin in order to manage the process of formation of quality and nutritional value of bakery and confectionery products.
Under the guidance of  Prof. Olga Samokhvalova within this scientific school 2 Cand in TechSciD was trained and currently 3 candidate's theses are accomplished.

International  RTD activity

Research-and-academic staff of Department over the past 5 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:

In FP7 (2007-2014)

fp7 logo
In 2007, within EC FP7 Call for proposal КВВЕ-2007-2-3-05б Area 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 КВВЕ-2007-2-3-05 Harmonized and integrated research in the field of food technology and nutrition security through jointly separating food  models:

1.1 Development of the new system approaches to perfection of technologies of bread production, confectionery, macaroni products and food concentrated product, including problems of providing of quality and safety of finished food output.

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:

1. Consortium project proposal

blackseafood logo

1.1 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. Galyna Lisyuk – Practical Expert-Investigator in sphere of food technologies, TechSciD, Prof.

2. Consortium project proposal

prefubo logo

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. Galyna Lisyuk, Prof., TechSciD. Role in the KSUFT project team: Scientific supervisor of Ukrainian part of project realization, practical expert-investigator in the field of food technology.
  • Ms. Olga Samokhvalova - Practical Expert-Investigator in sphere of food technologies, Cand in TechSciD, Prof.
  • Ms. Svitlana Oliinyk - Practical Expert-Investigator in sphere of food technologies, Ph.D in Engineering, Ass-Prof. of the Department of Technology of Bread, Confectionery, Macaroni and Concentrated Food Products (BCMCFP).
  • Ms. Zinoviya Kucheruk - Practical Expert-Investigator in sphere of food technologies, Ph.D in Engineering, Ass-Prof.

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

In FP8 – HORIZON 2020 (2014-2020)

h2020 logo

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.

Laboratory base of Department

Department has its own profiled specialized laboratory  to perform the high-quality research works:

  • Laboratory of  Currant Problems of Technology Bakery, Confectionery, Pasta and Food Concentrates (LPTBCPFC) (Scientific Supervisor  –   Ms. Svitlana Oliinyk, Ass.Prof. of Dept., Cand. in SciTechD).

Technology-and-sectoral expertises

The main profile-sectoral expertise that can really perform by the Department of Technology of Bread, Confectionary, Pasta and Food Concentrates of the Educational-and-Research Institute of Food Technology and Business (IFTB) of KSUFTT in case of address to him with such request probable European project consortium within the framework of the EU Program Horizon 2020:

  • Applied targeted researches and technology-and-sectoral expertises in the field of development of recommendations for improving the technology of bakery, confectionery, pasta and food concentrates, dietary, medical and recreational purposes.
  • Applied targeted researches and technology-and-sectoral expertises in the field of improving functional and technological properties of food systems using regulatory consistency.
  • Applied targeted researches and technology-and-sectoral expertises in the field of development of technologies of bakery, confectionery, pasta with the use of new raw materials.
  • Other applied targeted researches and technology-and-sectoral expertises in the field of at the request of probable European project customer.

Scientific achievements of Department:

Scientific developments are introduced on the leading bakery and confectionery enterprises of Ukraine and implemented in the educational process.

  • received more than 33 titles of protected documents (patents of Ukraine for utility model)
  • developed and approved 27 packages of regulatory documents for new products (TS – Technical Specifications, TI – Technical Instructions).
  • 12 dissertations are defended, of which 11 – for the degree of Candidate of Technical Sciences (Cand in TechSciD), 1 – for the degree of Doctor of Technical Sciences (TechSciD).

Scientific publishing activity of Department

During last 5 years was published over 14 monographs, over 270 articles in leading scientific editions and 390 abstracts, including 210 – in collections of scientific works of international conferences.

lab xleb

Researchers of  Department of  Technology of Bread, Pastry, Pasta and Food Concentrates of IFTB  Ms. Kateryna Kasabova, Cand in TechSciD, Senior Lecturer and  Assistant Galyna Stepan’kova in the Laboratory of  Currant Problems of Technology Bakery, Confectionery, Pasta and Food Concentrates (LPTBCPFC) during their RTD work on the theme The Technology of Bread with Enhanced Nutritional Value with Products of Processing of Germs of Cereals with using a modern specialized laboratory profile baking equipment.

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