Scientific work

SCIENTIFIC   AREAS

State budget scientific work at the department is carried out in accordance with the scientific direction of NUFT “Development of modern energy- and resource-saving technologies and nanotechnologies for the production of quality and safe food products”.

Scientific work is carried out in four areas:

1st ― under the leadership of the Head of the Departments, prof. V. Kovbasa, “Development of advanced exclusive technologies of food concentrates of increased nutritional, biological value, instant cooking, children’s, medical and preventive purposes based on grain raw materials” (State registration number 0115u004343 (valid until 10.2020)

2nd ― under the leadership of prof., Corresponding Member of NAAS of Ukraine V. Drobot “Development of innovative technologies of traditional and special bakery products” (State registration number 0116u008128 (valid until 01.2021).

3rd ― under the leadership of prof. A. Dorokhovich “Development of innovative technologies of confectionery products for special, health and dietary purposes” (State registration number 0117u003717 valid until 09.2022)

4th ― under the leadership of prof. V. Yurchak “Scientific justification and development of technology of functional pasta” (State registration number 0117u003713 (valid until 11.2022).


RESEARCH  TOPICS

Area: “Development of advanced exclusive technologies of food concentrates of increased nutritional, biological value, instant cooking, children’s, medical and preventive purposes based on grain raw materials”

  • Development of innovative technologies for the production of potato chips of high nutritional value and with extended shelf life.
  • Development of breakfast cereals and snacks of high nutritional and biological value.
  • The use of non-traditional and new types of raw materials and additives with the aim of developing food concentrates of high nutritional value.
  • Use of extruded types of starch to intensify the preparation of food concentrates for lunch.

Area: “Development of innovative technologies of traditional and special bakery products”

  • Use of new and non-traditional raw materials for the production of health-improving bakery products.
  • The use of non-traditional raw materials for the production of complex bakery improvers that extend the shelf life of bakery products.
  • The use of raw materials containing physiological and functional ingredients in the production of special-purpose bakery products.
  • The use of non-traditional, new types of raw materials and additives to develop new types of dietary bakery products with balanced chemical composition and mixtures for their preparation at home.
  • The use of non-traditional raw materials enriched with biologically active substances in the technology of bakery products for health and dietary purposes.
  • Use of non-traditional raw materials for the production of herodietic bakery products
  • Development of recipes and improvement of technology of bakery products for consumers with high nutritional needs.

Area: “Development of innovative technologies of confectionery products for special, health and dietary purposes”

  • Development of resource-saving and energy-saving technologies of confectionery.
  • Development of special-purpose flour confectionery.
  • Development of innovative technologies of confectionery products using new types of vegetable raw materials with increased nutritional and biological value and additional structurants.
  • Improving the technologies of confectionery products with low sugar content, glycemic index and load.
  • Improving the technology of flour confectionery products with extended shelf life, increased nutritional and biological value through the use of new functional ingredients.
  • Designing of semi-finished products for combined confectionery products with low sugar content, caloric content, glycemic index and load.
  • Development and improvement of confectionery technologies with extended shelf life and increased nutritional value based on the use of new functional ingredients.
  • Research on the process of formation of complex emulsion-foam systems of confectionery.

Area “Scientific justification and development of technology of functional pasta”

  • Development of the technology of pasta products for special dietary purposes for patients with celiac disease.

ORGANIZATION OF CONFERENCES

The Department of Bakery and Confectionary Goods Technology is a co-organizer of the International Scientific and Practical Conferences, together with the exhibition company ASSO International, Association of Enterprises of the Baking Industry of Ukraine, Association of Producers of Confectionery, Food-concentrate and Starch Molasses Industries of Ukraine:

“Innovative Technologies in Baking Production” and “Achievements and Prospects for the Development of the Confectionery Industry”. Click here to view Conferences Proceedings.

Academic staff of the department take part in the preparation of the International scientific conference of young scientist and students “Youth scientific achievements to the 21st-century nutrition problem solution”. Click here to view Conferences Proceedings.