Н У Х Т

Institute of Food Technology

герб ННІХТ

The Educational and Scientific Institute of Food Technologies is a structural unit of the National University of Food Technologies that was established by the decision of the Academic Council of the University on May 31, 2016. It is founded on the basis of four powerful technological faculties of the university with many years of experience in training the specialists for the food industry; namely: Faculty of Baking and Confectionery Industries Technology; Department of Fermentation and Preservation Industries Technology and Ecological Control; Faculty of Meat, Dairy, Perfumery, and Cosmetic Products Technology; Faculty of Health Products Technology and Food Inspection.

The Educational and Scientific Institute of Food Technologies consists of 13 departments, 10 of them are graduation departments, all of them equipped with computer classes, teaching and study rooms, educational and scientific laboratories.

At the departments of the Educational and Scientific Institute of Food Technologies, scientific schools have been established that work on solving the problems, relevant to the food industry. Students of different educational levels are involved in this work, the best of which, according to the results of research work, are recommended for admission to the Master's program and postgraduate studies.

Highly qualified teachers are proficient in the training of future specialists: professors, doctors of technical sciences; associate professors, doctors of philosophy.

Human existence is impossible without quality and safe food and drinking water. The students of the Educational and Scientific Institute of Food Technologies are called to provide society with such products.

The professions you can master while studying at the departments of our Institute, combine the main triad of human life: man - nutrition - health.

By maintaining and developing the positive experience of native education, the Educational and Scientific Institute of Food Technologies adopts and introduces the best world standards for higher education. Starting from the 2016-2017 academic year, Bachelor students, studying the specialty 181 "Food Technologies", have new curricula that take into account the requirements of the Law of Ukraine "On Higher Education", the experience of advanced European higher education institutions, provide academic mobility to students and create conditions for the comprehensive development of future specialists.

STUDENTS OF THE INSTITUTE HAVE AN OPPORTUNITY TO CHOOSE A TRAINING COURSE IN ENGLISH.

The basis for the modern specialist is practical training. In order to successfully apply their knowledge and skills, they must be tested first in industrial conditions. Students of the Educational and Scientific Institute of Food Technologies have the opportunity to get acquainted with modern technologies and equipment at the real enterprises. During study, technological and pre-diploma training, the students expand their theoretical knowledge, adopt the experience of engineering and technical workers, learn to analyze technological situations, carry out an expert assessment of the quality and safety of raw materials and finished products; learn to make independent decisions in industrial conditions, etc. In order to continuously improve the practical and scientific training of future specialists and to strengthen relations with industry, regular meetings with leading scientists and industry representatives are organized.

The creed of the Educational and Scientific Institute of Food Technologies is to train leading specialists. We strive to uncover and develop the potential of our students, their ability to solve complex tasks, achieve personal success and financial independence; prepare them for real action on the basis of professional competence; form the ability to effectively use information technology; engage in research work.

Graduates of the Educational and Scientific Institute of Food Technologies are diverse, trained specialists who receive solid knowledge base, both from the basic disciplines of food science and specialized disciplines for individual technologies.

Our graduates successfully build their careers and work fruitfully as managers of food businesses, institutions and organizations; chief specialists, managers and technical managers of production departments of enterprises (chief engineer, chief technologist, leading expert on quality control, shift manager, workshop and production manager, laboratory manager, shop manager, chemical engineer, etc.); in commercial structures for the production and marketing of fermentation and nutritional supplements; in research and design organizations, as well as higher education institutions.

The acquired knowledge allows our pupils to be competitive in the labor market. The increased demand for our graduates is due not only to the importance of technologists and experts on the quality and safety of food products but also the high quality of training in recent years.

68, Volodymyrska St., Kyiv, 01601
Wing "А", office 336,
Wing. "G", office 219, 316, 506, 620.

 website

Last modified: 17 September 2018

The Educational and Scientific Institute of Food Technologies provides education for the specialty 181 "Food Technologies" to obtain the degrees "Bachelor", "Master", "Doctor of Philosophy", "Doctor of Science". The training of specialists is carried out both by a state order, and based on a contract with legal entities and individuals.

BACHELOR CURRICULUM INCLUDES THE FOLLOWING EDUCATIONAL PROGRAMS:

Food Technology and Engineering

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Food Technology and Engineering
Study type Training period
Full-time 4 years
Full-time shortened 2 or 3 years
Part-time / Distant 4 years 6 months
Part-time shortened / Distant shortened 2 years 6 months or 3 years 6 months

accreditation certificate

Technological expertise and food safety

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technological expertise and food safety
Study type Training period
Full-time 4 years
Full-time shortened 2 or 3 years
Part-time / Distant 4 years 6 months
Part-time shortened / Distant shortened 2 years 6 months or 3 years 6 months

accreditation certificate

MASTER CURRICULUM INCLUDES THE FOLLOWING EDUCATIONAL PROGRAMS:

Technologies of storage and processing of grain

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of storage and processing of grain
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of storage and processing of aquatic bioresources

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of storage and processing of aquatic bioresources
Study type Training period
Full-time 1 year 6 months

accreditation certificate

Technologies of storage, preservation and processing of meat

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of storage, preservation and processing of meat
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of storage, preservation and processing of milk

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of storage, preservation and processing of milk
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of storage, preservation and processing of fruits and vegetables

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of storage, preservation and processing of fruits and vegetables
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of organic food products

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of organic food products
Study type Training period
Full-time 1 year 6 months

accreditation certificate

Technologies of drinking water and water treatment in food industries

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of drinking water and water treatment in food industries
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of fermentation and winemaking products

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of fermentation and winemaking products
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of vegetable oils, fat and cosmetic products

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of vegetable oils, fat and cosmetic products
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of food concentrates based on fruit and vegetable raw materials, tea, coffee and spices

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of food concentrates based on fruit and vegetable raw materials, tea, coffee and spices
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of healthy and preventive food products

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of healthy and preventive food products
Study type Training period
All types 1 year 6 months

accreditation certificate

Technologies of bread, confectionery, macaroni products and food concentrates

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technologies of bread, confectionery, macaroni products and food concentrates
Study type Training period
All types 1 year 6 months

accreditation certificate

Sugar and polysaccharide technologies

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Sugar and polysaccharide technologies
Study type Training period
All types 1 year 6 months

accreditation certificate

Technological expertise and food safety

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies" according to the educational program:

  • Technological expertise and food safety
Study type Training period
All types 1 year 6 months

accreditation certificate

Quality, standardization and certification

Training of specialists in the field 07 «Management and Administration», specialty 076 "Entrepreneurship, trade and stock exchange" according to the educational program:

  • Quality, standardization and certification
Study type Training period
All types 1 year 6 months

accreditation certificate

DOCTOR OF PHILOSOPHY DEGREE:

Food technologies

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies"

Study type Training period
All types 4 years

More...

DOCTOR OF SCIENCES DEGREE:

Food technologies

Training of specialists in the field 18 "Production and technology", specialty 181 "Food technologies"

Study type Training period
Full-time 2 years

More...

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    Kochubei-Lytvynenko Oksana Valerianivna

    Director of the Institute of Food Technology

    Associate Professor, Ph.D.

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    Pukhliak Anastasiia Hryhorivna

    Deputy Director for educational work at the Institute of Food Technologies

    Associate Professor, Ph.D.

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    Suprun-Krestova Olena Yuriivna

    Deputy Director for educational work at the Institute of Food Technologies

    Associate Professor, Ph.D.

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    Pushanko Nataliia Mykolaivna

    Deputy Director for educational and disciplinary work at the Institute of Food Technologies

    Associate Professor, Ph.D.

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    Karpovych Inna Vitaliivna

    Deputy Director for educational work at the Institute of Food Technologies

    Associate Professor, Ph.D.

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    Shyian Petro Leonidovych

    Deputy Director for scientific, patent and licensing work at the Institute of Food Technologies

    Professor, D.Sc.

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    Honcharov Heorhii Ivanovych

    Deputy Director for educational work and practical training at the Institute of Food Technologies

    Professor, Ph.D

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    Zavialov Volodymyr Leonidovych

    Deputy Director for scientific and pedagogical work and international cooperation at the Institute of Food Technologies

    Professor, D.Sc.

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    Kyrylenko Roman Hryhorovych

    Responsible for working with students, for career guidance and communication with companies and graduates at the Institute of Food Technologies

    Associate Professor, Ph.D.

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    Cherniushok Olha Anatoliivna

    Responsible for organizing the educational process, information activities in the institute and for working with 1st and 2nd grade students at the Institute of Food Technologies

    Associate Professor, Ph.D.

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    Bilyk Olena Anatoliivna

    Responsible for educational and methodical work and innovative teaching methods at the Institute of Food Technologies

    Associate Professor, Ph.D.