Head of the Department
Niemirich Oleksandra Volodymyrivna
Doctor of Engineering Sciences
The Department of Restaurant and Ayurvedic Food Technology (TRAP) is the only graduating department in Ukraine that, since 2017, has been training specialists at the master's level in the specialty 181 "Food Technologies" under the educational and professional program "Dietary and Ayurvedic Food Technologies." The necessity for training specialists in this field is driven by global trends in the development of modern restaurant businesses focused on creating a fundamentally new generation of food products – Ayurvedic food products.
The department offers training for specialists in the specialty 181 "Food Technologies" at both "bachelor" and "master" educational qualification levels under the educational program "Food Technologies."
After obtaining a bachelor’s degree, students can continue their studies in master's programs, which include the educational programs "Technologies in Restaurant Business" and "Dietary and Ayurvedic Food Technologies."
The educational and professional program "Technologies in Restaurant Business" at the second (master’s) level successfully passed accreditation by the National Agency for Higher Education Quality Assurance (NAQA) in 2021.
Graduates of the master's program have the opportunity to pursue an educational and scientific degree of "Doctor of Philosophy" (PhD).
The department's teaching staff includes 3 professors, 8 associate professors, 3 senior lecturers, and 2 assistants. Faculty members conduct the educational process in more than 60 disciplines for full-time and part-time students at both bachelor's and master's levels. To continuously improve the educational process, the faculty develops textbooks, laboratory manuals, methodological recommendations, various tests, and assessment tasks for all disciplines taught at the department. They also design and regularly update electronic learning courses for the distance education platform of NUFT.
The TRAP department faculty regularly enhance their professional skills through internships at leading European and global educational institutions, research centers, hospitality enterprises, and professional associations. They implement the acquired experience into the educational process to ensure the training of highly qualified and competitive specialists for the hospitality industry.
The TRAP department is equipped with a research and training laboratory for raw materials and finished product quality assessment, a technological laboratory for restaurant food production, a modern bar and sommelier lab, and a computer classroom. The department’s material and technical base is constantly updated. The laboratories fully meet contemporary requirements and are equipped with the latest equipment from leading global manufacturers.
Practical training for future specialists includes academic, industrial, and pre-diploma internships at modern domestic restaurant enterprises, such as: "Tarantino Family," "GastroFamily" restaurant networks; restaurants in hotels like "InterContinental," "Premier Palace Hotel," "Hilton," "President Hotel," "Hyatt," "Kyiv," "Tourist," "Radisson," "Optima Hotels & Resorts," "Holiday Inn," as well as "Schelest Hotel," "Chernomorka," "Mama Manana," "Kidev," "Milk Bar," "Batoni," "Rukola," and others.
Since 2019, TRAP department students have had the opportunity to undergo industrial and technological internships abroad, particularly in Bulgaria. This not only allows them to gain valuable work experience but also to improve their foreign language skills.
During their studies, students actively participate in international and national competitions, Olympiads, scientific-practical conferences, exhibitions, master classes, and culinary arts contests.
Studying at the TRAP department provides students with the opportunity to obtain a high-quality education; pursue master's, postgraduate, and doctoral studies; deepen their foreign language skills; obtain a second higher education; participate in national and international conferences; establish professional contacts with potential employers; and undertake internships and employment at modern restaurant enterprises both in Ukraine and abroad.
Our graduates can hold positions such as: restaurant manager, restaurateur, production or kitchen manager of a restaurant enterprise, head of a food technology laboratory, chief technologist, restaurant technologist, chef, sous-chef, brand chef, pastry chef, head bartender, chocolatier, barista, hospitality manager, food product taster, specialist in creating and implementing signature dishes, consultant on quality and safety of restaurant products, restaurant business organizer, and research associate.
A successful and talented technologist in dietary and Ayurvedic food production can also work as a nutrition correction mentor, healthy aging consultant, or organize their own healthy food establishment within sports organizations, fitness clubs, hotel and restaurant businesses, resort and spa facilities, Ayurvedic clinics, centers, and Ayurvedic support establishments.
