Н У Х Т

Department of Bakery and Confectionery Goods Technologies

Head of department

Head of the Department
Volodymyr Kovbasa
Professor, Doctor of Engineering Sciences

(founded in 1949)

As a graduate, the department train specialists for bakery, pasta, confectionery and food-concentrate branches in the food industry in specialty 181 'Food Technologies', specializing in 'Bread, Confectionery, Pasta, and Food Concentrates Technologies' of full-time and part-time education. Training is carried out for educational qualification levels: 'Bachelor', 'Master'. The training of young specialists is carried out by 6 DrSc and 17 PhD.

While developing the work curriculum and discipline programs, the best practices of foreign technical universities are used and the opinion of leading industry experts is taken into account.

The department has three laboratories in its main areas, a specialized laboratory for trial baking and a specialized audience at the Museum of Bread. The department has a computer class, which allows deepening the study of disciplines related to the design of enterprises in the industry, to perform complex engineering calculations, to create drawings using CAD. Graduates and post-graduate students are able to conduct research in a specially equipped laboratory.

In 2014, with the support of the Finnish company 'Leipurin', a new training laboratory with modern baking and confectionery equipment was opened. The company's specialists conduct regular master classes for 4th and 5th year students in the manufacture of bakery and confectionery products.

Lecturers of the department with students can carry out scientific research in a Problematic Research Laboratory on the equipment of the German company 'Brabender'.
Practical training of future specialists is carried out at the leading enterprises of the branch. Students practice at the bakery complexes of the 'Ukrkhlibprom' association, LLC 'Ukrainian-Slovenian joint venture 'Kyiv Regional Bakery Complex ', confectionery factories and small processing enterprises.

At the department (first time at the university) from 1975-1976 inter-university and inter-departmental integrated diploma projects was implemented, the protection of which is carried out at enterprises with the active participation of producers.

The Department started the competition 'Best Technician-Technologist' for students of structural units of the University and 'Best Technologist' among the students studying at the Bachelor educational level.

To improve the educational process, the lecturers of the department work on the creation of textbooks and manuals. The lecture book, methodical recommendations for the study of disciplines, coursework and recommendations for diploma design are regularly published and updated at the department. In the educational process, computer technology is used; work is being done to intensify the individual and independent work of students. The use of modern computer software by teachers has greatly increased the level and improved the quality of methodological developments, contributed to a greater individualization of the educational process.

Since 2015, the department has begun work on the creation of courses for distance training. An important achievement was the introduction of the teaching the disciplines of the department in English.
For over 65 years of its existence, the department has trained more than 7,000 engineer-technologists. Graduates hold positions of civil servants, directors, chief engineers, heads of laboratories, changeable technologists, and engineers in large and small enterprises involved in the production of bakery products, confectionery products, pasta and food concentrates, not only in Ukraine, but also abroad.
Lecturers of the department also train specialists in separate structural subdivisions of NUFT branches of the University at the Kamyanets-Podilsky College of Food Industry, Lviv State College of Food and Processing Industry, Sumy Technical College of the Food Industry and Smilian Technical School of Food Technology.

Almost all the directors of bakery and confectionery factories in Ukraine are graduates of the department. The heads of industry are chairmen and members of the Examining Commissions for the protection of diploma projects, conduct lecture classes. Young lecturers of the department systematically increase their qualification at the enterprises of Kiev and Ukraine. Much of the department's developments have been tested or implemented at the industry. Twice a year together with the producers, international scientific conferences are held. The employees of the department are members of the Central branch tasting commission of the baking industry of Ukraine 'Ukrkhlibprom' and a branch association of confectionery producers, food concentrates, starch and potato products and coffee 'Ukrkondprom'. Lecturers of the department are members of the technical committees of standardization of Ukraine, are members of many specialized scientific councils. Six professors of the department are members of editorial boards of scientific journals in Ukraine and abroad.

Much attention is paid to educational work by mentors of academic groups. Students visit museums, creative events in Kyiv and Ukraine, and food industry enterprises. A significant contribution to the educational process was the tradition of holding thematic evenings 'My Kyiv', 'Seven Wonders of Ukraine', others. For the purpose of the future professional growth of students, thematic evenings and competitions 'The Fest of the Bread', 'Easter Basket', 'The Week of Bread', 'The Contest of Ceremonial Ukrainian Baking', etc. are held at the department.

 

website

Last modified: 08 November 2020

  • Professor, Doctor of Engineering Sciences

    Volodymyr Kovbasa

    Head of the Department

    Professor, Doctor of Engineering Sciences

  • Professor, Doctor of Engineering Sciences

    Vira Drobot

    Corresponding Member of the National Academy of Agrarian Sciences

    Professor, Doctor of Engineering Sciences

  • Professor, Doctor of Engineering Sciences

    Vira Yurchak

    Professor, Doctor of Engineering Sciences

  • Professor, Doctor of Engineering Sciences

    Victoriia Dorokhovych

    Professor, Doctor of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Nataliia Falendysh

    Responsible for maintaining communication with graduates

    Associated Professor, Candidate of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Svitlana Kyianytsia

    Associated Professor, Candidate of Engineering Sciences

  • Professor, Doctor of Engineering Sciences

    Juliia Kambulova

    Responsible for organization of practical training for students

    Professor, Doctor of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Olena Bilyk

    Responsible for educational, methodical work and innovative teaching methods of ESIFT

    Associated Professor, Candidate of Engineering Sciences

  • Professor, Doctor of Engineering Sciences

    Valerii Makhynko

    Responsible for career guidance and library relations

    Professor, Doctor of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Larysa Mykhonik

    Responsible for socially educational work and diploma designing

    Associated Professor, Candidate of Engineering Sciences

  • Associate Professor, Candidate of Engineering Sciences

    Anna Hryshchenko

    Responsible for distance learning of ESIFT

    Associate Professor, Candidate of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Juliia Bondarenko

    Responsible for the distribution of pedagogical workload

    Associated Professor, Candidate of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Olena Kokhan

    Responsible for scientific work

    Associated Professor, Candidate of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Inna Bobel

    Associated Professor, Candidate of Engineering Sciences

  • Associate Professor, Candidate of Engineering Sciences

    Liudmyla Makhynko

    Associate Professor, Candidate of Engineering Sciences

  • Associated Professor, Candidate of Engineering Sciences

    Anastasiia Shevchenko

    Associated Professor, Candidate of Engineering Sciences

  • Senior Lecturer

    Vitalii Malynovskyi

    Senior Lecturer

  • Senior Lecturer, Candidate of Engineering Sciences

    Juliia Zviahintseva-Semenets

    Head of Laboratory

    Senior Lecturer, Candidate of Engineering Sciences

  • Assistant

    Oksana Onofriichuk

    Assistant

  • Assistant

    Mariia Hrytsevich

    Responsible for international relations

    Assistant

The department carries out training of specialists:

Educational Degree «BACHELOR»

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

  • Food Technology and Engineering
Form of study Period of study
Full-time 4 years
Shorter full-time 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

Детальніше...

Educational Degree «MASTER»

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

  • Technologies of bread, confectionery, macaroni products and food concentrates
Form of study Period of study
All forms of study 1 year 6 months
  • Technologies of organic food products
Form of study Period of study
Full-time 1 year 6 months

Детальніше...

Scientific Degree «PhD»

Training of specialists in the field of knowledge 18 "Production and technology" in specialty 181 "Food Technologies"

Form of study Period of study
All forms of study 4 years

Детальніше...

Scientific Degree «DOCTOR OF SCIENCES»

Training of specialists in the field of knowledge 18 "Production and technology" in specialty 181 "Food Technologies"

Form of study Period of study
Full-time 2 years

Детальніше...

Training at the Department of Bakery and Confectionery Goods Technologies is a guarantee of high-quality practical training and education. The department provides training of specialists for enterprises producing bakery products (bread, bakery, bagels and rusk , breadsticks), confectionery (flour and sugar based), pasta and food concentrates (baby food, breakfast cereals, potato products, tea, coffee and coffee drinks etc.). The department provides training for specialists in the production of organic food products.

The disciplines taught at the department

BACHELORS
Name Number of hours
Introduction to food technology: practical and theoretical aspects (Module 10) 240 (24)
Technology of Food Production (Module 1) 690 (66)
Control of food quality and safety (Module 1) 270 (27)
Raw materials for food products (Module 4) 240 (26)
Biotechnological and physico-chemical foundations of food production (Module 4) 240
Fundamentals of organic food production 75
Fundamentals in management of food quality and safety. Module 1. Normative Documents in the Food Industry 75
Fundamentals of technologies for long-term storage products 60
Technological control at enterprises of flour-based products, confectionery and food concentrates production 105
Monitoring of industrial processes 120
Design of food production enterprises 165
Low-Temperature and Extrusion Technologies 105
Technology of bakery products 270
Technology of confectionery products 330
Technology of macaroni products 45
Technology of food concentrates 225
Technological modeling of flour-based products, confectionery and food concentrates 90
Food production general technologies 120

 

МASTERS
Name Number of hours

Technologies of bread, confectionery, macaroni products and food concentrates

Innovative technologies of flour-based products, confectionery and food concentrates 270
Quality and safety management of flour-based products, confectionery and food concentrates 150
Methods of optimization of the processes of flour-based products, confectionery and food concentrates 120
Scientific research workshop 180
World technologies of flour-based products and confectionery 180
Food Additives 150
Modern technologies of flour-based products, confectionery and food concentrates 180
World technologies of flour-based products and confectionery 180
Regulation of the use of food additives in different food technologies and harmonization of European regulations in Ukraine on the path of European integration 150
Organization of production of flour-based products and confectionery in Europe 180
Practical problems in the technologies of flour-based products, confectionery and food concentrates 270

Technologies of organic food products

Innovative technologies of organic food products 180
Quality and safety management of organic food products 150
Methods of optimization of organic food production 120
Scientific research workshop 180
Legal and regulatory framework of organic food production 120
Organic special purpose foods 180
Technologies of organic food products 150
Food Additives 150
Regulation of the use of food additives in different food technologies and harmonization of European regulations in Ukraine on the path of European integration 150

 

DOCTOR OF PHILOSOPHY
Name Number of hours
Professional colloquium 150
Actual problems of food technologies 210
Rheology of food masses 150

Nowadays the department has four scientific schools that work in the following areas, which are coordinated with the scientific direction of NUFT «Development of modern energy- and resource-saving technologies and nanotechnologies for the quality and safe food products production»:

• the development of innovative technologies of different groups of food concentrates (scientific supervisor - head of the department, professor V. Kovbasa);

• the study of technological properties of the bakery industry raw material base for the purpose of its use in the dietary and healthful bakery products production (scientific supervisor - prof., corresponding member of NAAS of Ukraine V. Drobot);

• the development of innovative technologies for confectionery products for special, healthful and dietary purposes (scientific supervisor - prof. A. Dorohovich);

• the scientific substantiation and development of functional pasta technology (scientific supervisor - prof. V. Yurchak).

The scientists of the department have developed dozens of innovative technologies for the use of non-traditional raw materials and technologies of products for health, preventive and special purposes. A significant part of them are protected by patent documentation and introduced into production.

The department is the center of the development of educational and methodological literature on food technologies of its own direction, which have a well-deserved reputation among scientists, industrialists and contributes to raising the level of students' knowledge and accelerating the adaptation of graduates in the production.

Under the supervising of prof. V. Drobot 'Handbook on baking technology', the textbook 'Technology of baking production', 'Laboratory practice on technology of bakery and pasta production', task-book 'Technological calculations in baking production', 'Techno chemical control of raw materials, bakery and pasta products' were published. In the field of technology of confectionery and food-concentrate production were published teaching aids 'Technology of сaramel' (author - prof. A. Dorohovich), 'The industry technological processes optimization' (authors - Dorokhovich A.M., Dorokhovich V.V., Zinchenko T.V.), 'Technology of pastille, souffle sweetmeat, marshmallow' (author - Dorokhovich A.M., Kobylinska O.V., Murzin A.V., Kiyanitsa S.G.) and 'Technology and laboratory practice of confectionery and food concentrates' (edited by prof. A. Dorohovich and prof. V. Kovbasa).

The department is carrying out systematic work on personnel training in the postgraduate and doctoral programs in the specialty 181 'Food technologies'. At present, 5 postgraduate students and 1 doctoral student are doing the dissertation at the department.

The department acts as the co-organizer of international scientific and practical conferences with the participation of scientists and industry representatives, participates in the organization of annual exhibitions 'BreadConditerExpo' and 'Sweets & Bakery Ukraine'.

To provide a high level of scientific development and to achieve international recognition allows cooperation with leading scientific institutions of Ukraine, in particular: the Institute of Gerontology D.F. Chebotaryov, Institute of colloid chemistry and water chemistry A.V. Dumansky, Institute of Hygiene and Medical Ecology O.M. Marzeyev, Institute of eco-hygiene and toxicology L.I. Medved, Institute of Food Resources, Ukrainian Institute of Plant Varieties Examination, Institute of Biochemistry O.V. Palladin, Potato Farming Institute, Institute of Agriculture of Polissya. Close cooperation has been established with the Grodno State Agricultural University (Belarus), the State University of A.Cheritel (Georgia, Kutaisi), the University of agriculture in Nitra (Slovak Republic) and the  University of Rzeszów (Poland).

The results of scientific research are published in scientific journals of Ukraine and abroad.

Students who are most capable of scientific work are attracted from the third year, and students of the fourth and fifth year are all involved in scientific work. Students' scientific papers often become the winners of the 2nd round of the Ukrainian competition of student's scientific papers. Repeatedly students became winners of the Ukrainian Student Competition in the field of Food Technologies and Engineering.

The completed scientific researches of the department's scientists are demonstrated at Ukrainian and international conferences, competitions and exhibitions, where they receive gold medals, diplomas and a grand prix. 

1949

The Department of Technology of Bakery, Confectionery and Pasta Production was founded

1961

In the department the part-time training of specialists started

1964

Postgraduate studies started at the department

1990

The name changed to the Department of Technology of Baking, Confectionery, Pasta Production and Food Concentrates. The Museum of Bread was created. The museum's collection contains unique materials on the history of the development of cereal crops from ancient times to our time. The history of the development of the baking industry, the contribution of scientists and practitioners to the baking business is shown

1993

The name changed to the Department of Technology of Bread, Confectionery, Pasta, Food Concentrates and Grain

2002

The name changed to Department of Technology of Bread, Confectionery, Pasta and Food Concentrates

2012

The name changed to the Department Bakery and Confectionary Goods Technology