DEAR COLLEAGUES!

WE ARE SEARCHING FOR PROFILE CONSORTIA UNDER THE TOPIC  FOOD SECUTITY OF THE PRIORITY SOCIETAL CHALLENGES  2  EU WORK PROGRAM H2020 2016-2017

first of all in Food Quality & Safety, Food Processing
and in others relevant research areas.

Our KSUFTT's H2020 research management & coordination team, which will be glad to work with you:


Dr. Valeriy MYKHAILOV
Vice-Rector on  Science, Dr. Sci. (Tech), Professor, LEAR in H2020
Dr. Andriy FOSHCHAN
Vice-Rector on International Affairs, Ph.D. in engineering, Assoc. Prof., Deputy LEAR in H2020
Mr. Fedir DEMYDYUK
Leading Researcher of the Center of Information Technologies of KSUFTT, Responsible for Scientific International Programs

The Kharkiv State University for  Food Technologies and Trade (KSUFTT) applied scientific researches, development and introduction of new competitive technologies in the following core areas:  

  1. Hygiene of nourishment and microbiology of the commodity, creation of the dietary additives both methods of research of quality and safety of food raw material and foodstuff.
  2. Meat and meat raw material.
  3. Bread, confectionery, macaroni and concentrated food products.
  4. Physical and chemical researches of food products  in foodstaff technologies.
  5. Rheological researches  in foodstaff technologies.
  6. Biochemistry phytoconcentrates in technologies of processing of fruits, vegetables and milk.
  7. Chromatographic methods of researches in sphere of foodstuff  merchandising.
  8. Merchandising  and expertise of the goods, preservation of natural colour at the processing of fruits and vegetables, research of nonconventional biological sources for creation of new aromas.
  9. Marketing and commercial activity.
  10. Improvement of processes, devices and automation of food  productions.
  11. Power and physics aspects of processes and devices of food productions.
  12. Production of foodstuff with application of a cold and others.

If your university/organization is planning to form a consortium to prepare a profile corresponding consortium project proposal within Sub-Priority Food Security of theSocietal Challenge 2 Priority Area of the H2020 Work Program  2016-2017 we are ready to cooperate with you in yours project consortia formed in accordance with announced Oct. 14, 2015 EU H2020 WP 2016-2017 calls:

SFS-33-2016 Understanding food value chain and network dynamics
SFS-37-2016 The impact of consumer practices in food safety: risks and mitigation strategies
SFS-38-2016 Impulsivity and compulsivity and the link to nutrition, lifestyle and the socio-economic environment
RUR-06-2016 Crop diversification systems for the delivery of food, feed, industrial products and ecosystems services - from farm benefits to value-chain organization
RUR-08-2016 Demonstration of integrated logistics centres for food and non-food applications
SFS-21-2016/2017 Advancing basic biological knowledge and improving management tools for commercially important fish and other seafood species
SFS-34-2017 Innovative agro-food chains: unlocking the competitiveness and sustainability potential
SFS-35-2017 Innovative solutions for sustainable food packaging
SFS-36-2017 Co-fund on «One Health» (zoonoses – emerging threats)
SFS-39-2017 How to tackle the childhood obesity epidemic
SFS-40-2017 Sweeteners and sweetness enhancers
BG-08-2017 Innovative sustainable solutions for improving the safety and dietary properties of seafood
Others On proposals consortium’s project coordinator

We would ask you to consider the possibility of inclusion of our University in above indicated thematic consortium as an university-project-partner.

Contact persons: Dr. Andriy FOSHCHAN, tel. +38(057) 337 77 29, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
  Mr. Fedir DEMYDYUK, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.