Department of Technology of Meat and Meat Products

Head of the Department
Pasichnyi Vasyl
Professor, D.Sc.

(established in 1967)

The Department of Meat and Meat Products Technology provides professional training of specialists for the educational degree "Bachelor" in the specialty G13 "Food Technologies", which includes the specialization "Food Technologies and Engineering" and the educational degree "Master" in the specialty G13 "Food Technologies" under the educational program "Technologies of Storage, Preservation and Processing of Meat", the educational and scientific program "Industrial and Craft Technologies of Processing Aquaculture Products and Hydrobionts" and the interdisciplinary educational and scientific program "Industrial and Craft Technologies for HoReCa in Tourism" in the fields of knowledge G "Engineering, Production and Construction", J "Transport and Services" in the specialties G13 "Food Technologies" and J3 "Tourism and Recreation".

The Department of Meat and Meat Products Technology today is a strong fusion of experience and wisdom with young enthusiasm. It is a team of like-minded people united by a common desire - to prepare independent Ukraine with highly qualified specialists for the meat industry of the food industry.

Currently, the department employs a team of professionals, including 2 professors, doctors of technical sciences; 7 associate professors and 2 assistants, all candidates of technical sciences.

The future of the department is the improvement and development of scientific research, educational and methodological and scientific work.

The teachers of the department adapt the educational process to modern production requirements: curricula are improved, work plans of educational disciplines are updated annually, and the material base is strengthened. Considerable attention is paid to the computerization of the educational process. A significant part of the educational and methodological work is the preparation of electronic lectures, methodological recommendations, textbooks, practical and laboratory classes, which are used remotely online.

The department has 2 educational and research laboratories for conducting laboratory classes and conducting scientific research, an animal husbandry room, which are equipped with modern devices and specialized equipment. In 2021, the department, together with PrJSC "MHP", created a specialized R&D center - a specialized scientific and production laboratory for organizing the educational process and scientific research at the level of educational programs "Bachelor", "Master", "Doctor of Philosophy" in the direction of "Food Technologies". The R&D center is used by higher education applicants, scientific and pedagogical and scientific workers to hold events to exchange experience with stakeholders, domestic and foreign scientific institutions and enterprises. The creation of this center is aimed at strengthening partnership relations in the "education - science - production (business)" system in order to adapt the knowledge and skills of university graduates in accordance with modern business needs, develop and update the material and technical base of the department.

All necessary conditions have been created for students of the Department of Meat and Meat Products Technology to undergo familiarization and production, technological and pre-diploma internships. During their studies, students undergo internships at leading enterprises in the industry, in particular, LLC "Globynskyi Meat Plant" (Poltava region), OJSC "Zhytomyrskyi Meat Plant" (Zhytomyr), Myroniv MPZ "Legko" (Kyiv region), PJSC "Kremenchukmyaso" (Poltava region), OJSC "Meat Plant "Yatran" (Kirovohrad region), LLC "Vinnytsia Poultry Plant" (Vinnytsia region), PJSC "Kozyatynskyi Meat Plant" (Vinnytsia region), LLC "Masar Agro" (Ternopil region), CJSC "AF Berezanska Poultry Plant" (Kyiv region), PrJSC "Mironivska Poultry Plant" (Kyiv region), VKF "Ukrprompostach-95" LTD" (Kyiv region), PE "Dmytruk Yu.R.» (Volyn region), OJSC "Poultry Plant "Bershadsky" (Vinnytsia region), LLC "Tulchynmyaso" (Vinnytsia region), PE "Rykun A.P." (Khmelnytskyi region), Rosan-Agro LLC (Lviv region), Svit Myasa FG (Zakarpattia region), Naturprodukty LLC (Kyiv region), Agromars Complex LLC (Kyiv region), Pyryatynskyi Sausage Factory LLC (Poltava region), Brusylivski Sausages LLC (Zhytomyr region), Silpo Food LLC (Kyiv), Nyva Pereyaslavshchyny JV LLC (Kyiv region), Goscha Mit LLC (Rivne region), IDNA LLC (Rivne region), Mykolaivmolprom LLC (Nikolaiv region), Intercontinental Hotel Kyiv Hotel Management LLC (Kyiv), Amzhyl LLC (Kyiv region), Panna Group LLC, Glek restaurant (Kyiv), VINO I LLC HEALTH" (Kyiv region), LLC "Chornomorka" (Kyiv city), LLC "Ukrainian Shrimp Slepniov" (Kyiv region), LLC "Osetr" (Kyiv region), LLC "Neborak" (Vinnytsia region), LLC "Flagman" (Kyiv region), LLC "Egerzund Seafood" (Kyiv region), LLC "Aqua System Organic" (Kyiv region) and others, where they comprehensively expand and consolidate the knowledge gained during lectures, laboratory and practical classes at the university.

Higher education students can deepen their skills, practical abilities and competencies during internships not only at domestic enterprises. In particular, since 2020, a cooperation agreement has been concluded between the department and the Danish company "Goodvalley" with production facilities in Poland with the possibility of industrial internships and internships for higher education students and department teachers at a meat processing enterprise in Poland. Also, on an ongoing basis, department students undergo practical training at advanced enterprises in Germany, in particular at LLC "Plukon Brenz". In ensuring the quality of educational activities, great importance is attached to the practical training of education students. A graduate who has practical work experience, more adapted to future work activities, can better assess professional tasks. The motivation for practice is not only that students can consolidate theoretical knowledge and competencies acquired at the university, but also that they overcome the psychological barrier of entering the workforce, and can feel at ease and without fear.

The Department of Meat and Meat Products Technology of the National University of Chemical Technology, since the 2017–2018 academic year, has been the first at the university to implement the training of students in a dual form of education, combining theoretical training at the university with the professional activities of students directly at the enterprises of the industry. Part of the educational components is implemented in the format of internships in production, where students work with real technological processes, form professional competencies and gain practical and professional experience. This approach ensures close integration of education and business and contributes to the training of competitive specialists ready for the challenges of the modern labor market.

The first strategic partner in the implementation of dual education was the Ternopil Meat Processing Plant, on whose initiative a project for training specialists under the “study – work – experience” model was launched. Today, the network of partner enterprises has expanded significantly and includes leading companies in the industry: MHP, Vinnytsia Poultry Farm LLC, TDV Yatran Meat Processing Plant LLC, Brusylivski Sausages LLC, Tulchynmyaso LLC, Foodreform LLC, AMZHYL LLC, MIT MIX LLC, KR Ingredients LLC, Ukrainian Shrimp LLC, Food Spectrum LLC and others.

Website of the Department

The department carries out training of specialists:

Students' training at the department combines the professional training of a technologist with the acquisition of practical knowledge and skills at the leading food industry enterprises while industrial, technological and pre-diploma practice.

The correspondence course allows you to obtain the Bachelor's and Master's degrees, while continuing to work. It is possible to study for a shorter term for persons who have completed the educational qualification of a junior specialist or an educational degree of a junior bachelor.

Educational disciplines, which are taught at the department

The research work of students of the Department of Technology of Meat and Meat Products is started and carried out both in educational and extra-ordinary time - in the process of creative independent activity. Its purpose is to form a scientific outlook, to promote personal professional orientation, to develop creative thinking and individual abilities, to consolidate the skills of independent research work. Attraction of talented young people to research work is creation of creative collectives, scientific schools, education and training of young scientists at the department. Among the teachers, 80% are graduates of the department. The department is proud of its graduates who praise alma mater professionalism, successful career and achievements.

The topics of the research work of the teachers of the department cover the following main areas:

• development of technology for rational storage, preservation and processing of products and raw materials of meat-and-vegetable and meat-processing complexes;
• development of resource-saving technologies of meat products with the help of physico-chemical and biochemical methods of raw material processing in order to improve functional and technological properties;
• technological aspects of complex processing of raw materials in the production of environmentally safe products of general and special purpose;
• scientific and practical aspects of the improvement of traditional and development of new technologies of meat products from non-traditional meat raw materials;
• technological aspects of integrated processing and use of secondary resources of the meat industry.

The directions of work include the development and improvement of existing technologies, taking into account the raw material base, process equipment and quality requirements for finished products in Ukraine.

The scientific novelty of the research work of the teachers of the department is confirmed by the patents of Ukraine for the invention, the main of which are introduced in the educational process of the department with the specific disciplines outlined. Practical research results are being implemented at food industry enterprises.