Department of Bakery and Confectionery Goods Technologies

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

(founded in 1949)

The department trains specialists in Bachelor degree for baking, pasta, confectionery and food concentrate branches of the food industry, specialty 181 “Food Technologies”. Education for Master degree is carried out by specialty “Technologies of Bread, Confectionery, Pasta and Food Concentrates” and “Technologies of Organic Food Products”. The Doctors of Philosophy are trained by the specialty 181 “Food Technology”.

The training of young specialists is carried out by 6 Doctors and 9 Candidates of Technical Sciences. The teachers of the department had internships in higher education institutions in Bulgaria, Poland, Slovakia, Czech Republic and Finland. Educational working plans and curriculum courses are developed using the best practices of technological higher education institutions and taking into account the views of leading industry professionals.

The department has three laboratories for the main areas of research, the specialized laboratory for baking, and the specialized lecture room “Bread Museum”. The department has a computer classroom that allows to deepen the study of courses related to the industry enterprises design, to perform complex engineering calculations, to create drawings. Undergraduate and graduate students have the opportunity to conduct research in a specially equipped laboratory.

In 2014, a new training laboratory was opened, with the support of the Finnish company “Leipurin”, equipped with modern baking and confectionery equipment.  The company’s specialists conduct regular workshops for students in the manufacture of bakery and confectionery products.

Practical training of future specialists is carried out at leading enterprises of the industry. Students have practical training at the bakery enterprises of “Ukrhlibprom”, “Ukrainian Bakers’ Association”, LLC “Ukrainian-Slovenian Joint Venture “Kyiv Regional Bakery Complex”, confectionery factories and small processing enterprises.

The department holds the competition “Best Technician-Technologist” for students of structural units of the university (junior specialists) and “Best Technologist” among the bachelor’s degree students.

To improve the learning process, teachers of the department are working on the creation of textbooks and manuals. Lecture notes, methodological recommendations for the study of disciplines, coursework and diploma design are regularly published and updated at the department. Computer equipment is used in the educational process, work is carried out to intensify the individual and independent work of students. The use of modern computer programs by teachers has significantly increased the level and quality of methodological developments, facilitated greater individualization of the educational process.

Since 2015, the department has been working on the creation of e-learning courses for distance learning. The beginning of teaching the courses of the department in English is an important achievement.

The department has trained more than 7000 engineers-technologists for 70 years of its existence. Graduates occupy positions of civil servants, directors, chief engineers, shift supervisors, heads of laboratories, shift technologists, engineers-technologists at large and small enterprises related to the production of a bakery, confectionery products, pasta and food concentrates not only in Ukraine, but also abroad.

Teachers of the department also train specialists in the separate structural units of NUFT (Kamyanets-Podilskyi and Sumy units).

Almost all directors of bakery and confectionery enterprises of Ukraine are graduates of the department. The heads of the enterprises of the branch are the chairmen and members of the Examination Commissions for the defence of master’s works, and conduct lectures. Young teachers of the department systematically improve their skills at the enterprises. A lot of the department’s development has been tested or implemented at industry enterprises. Twice a year, international scientific conferences are held with the manufacturers. The staff of the department are members of the Central Sectoral Tasting Commission of the Ukrainian Bakery Industry “Ukrhlibprom” and the branch association of manufacturers of confectionery, food concentrate, starch products and coffee “Ukrcondprom”, are members of the technical committees of standardization of Ukraine, are a part of many specialized scientific councils. Five department teachers are members of editorial boards of scientific journals.

Much attention is paid by academic group mentors to the socially educational work. Students visit museums, professional exhibitions, food enterprises. An important contribution to the socially educational process is the tradition of holding thematic evenings “My Kyiv”, “Seven Wonders of Ukraine”. For the purpose of future professional growth of students, the thematic events and competitions are held at the department such as “Bread Holiday”, “Easter Basket”, “Bread Week”, “Ukrainian Festive Bakery Products Contest “, etc.

website

The department carries out training of specialists:

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

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 use of non-traditional raw materials and additives for the purpose of improving the baking properties of flour, intensification of the technological process, in order to give products health-improving and preventive properties (scientific supervisor - prof., corresponding member of NAAS of Ukraine V. Drobot);

• innovations and modern scientific and practical approaches to resource saving, expanding the assortment and improving the technology of confectionery products (scientific supervisor - prof. Yu. Kambulova);

• 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 scientific achievements of Professor Vira Drobot and Professor Volodymyr Kovbasa were highly recognized at the state level, they became Laureates of state prizes in the field of science and technology of Ukraine.

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. Dorokhovych), 'The industry technological processes optimization' (authors - Dorokhovych A.M., Dorokhovych V.V., Zinchenko T.V.), 'Technology of pastille, souffle sweetmeat, marshmallow' (author - Dorokhovych A.M., Kobylinska O.V., Murzin A.V., Kiyanytsia S.G.) and 'Technology and laboratory practice of confectionery and food concentrates' (edited by prof. A. Dorokhovych and prof. V. Kovbasa).

The department is carrying out systematic work on personnel training in the postgraduate and doctoral programs in specialty 181 'Food technologies'. Under the guidance of teachers of the department, dissertations are carried out by 7 graduate students and 1 doctoral student.

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 NAAS, 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 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 1^st and 2^nd 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.