Н У Х Т

Department of Technology of Meat and Meat Products

Head of the Department

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

(established in 1967)

The Department of Technology of Meat and Meat Products carries out professional training of specialists on the educational degree "Bachelor" on specialty 181 "Food Technologies", which includes the specialization "Food Technology and Engineering" and the educational degree "Master" in specialty 181 "Food Technologies" for the educational program "Technologies of storage, preservation and processing of meat".

Today, the Department of Technology of Meat and Meat Products is a strong combination of experience and wisdom with young enthusiasm. This is a team of like-minded people, united by common aspirations - to train highly skilled specialists for the meat industry for independent Ukraine.

Now the department has a team of professionals consisting of 4 professors, of which 3 are doctors of sciences, 5 associate professors and 2 assistant professors.

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

Teachers of the department adapt the educational process to the modern production requirements: the curricula are improved, the working plans of educational disciplines are updated annually, the material base is strengthened. Much attention is paid to the computerization of the learning process. A significant part of the teaching and methodological work is the preparation of electronic lectures, methodical recommendations, textbooks that are used remotely online. The department has a modern computer class connecting to a local computer network with access to the Internet for independent work and work on calculations, this is a significant push to increase student interest and quality of independent work in accordance with the credit-module system.

The department has 3 educational and research laboratories, livestock rooms equipped with modern appliances and equipment.

For students of the Department of Technology of Meat and Meat Products, all necessary conditions for passing the pre-production, technological, and pre-diploma practice are created.
During the study students are practicing at leading enterprises of the industry, in particular Ltd. "Cherkasy food company" (Cherkasy region), Ltd. "Globin meat-packing plant" (Poltava region), OJSC "Zhytomyr meat-packing plant" (Zhytomyr), Mironovsky meat processing plant "Legko" (Kyiv region), PJSC " Kremenchugmyaso " (Poltava region), OJSC "Meat packing plant" Yatran "(Kirovograd region), Ltd. "Vinnytsia poultry factory "(Vinnitsa region), PJSC "Kozyatyn Meat Processing Plant "(Vinnytsia region), Ltd. "Masar Agro" (Ternopil region), JSC "AF Berezanskaya poultry factory "(Kyiv region. ), PJSC "Myronivska Poultry Factory" (Kyiv region), "Ukrprompostach-95" (Kiev region), PP " Dmytruk Yu.R. "(Volyn region), OJSC " Poultry factory "Bershadsky" (Vinnytsia region), Ltd. "Tulchymyaso" (Vinnytska oblast),) PP "Rykun A.P." (Khmelnytsky region), Ltd. "Rosan-Agro" (Lviv region), FG "World of meat" (Transcarpathian region), Ltd. "Naturprodukty" (Kyiv region), Ltd. "Agromars Complex "(Kyiv region) and others, which comprehensively expand and consolidate the knowledge gained during lectures, laboratory and practical classes at the university. "

In ensuring the quality of educational activities, great importance is attached to the practical training of students. A graduate who has a hands-on experience, more adapted to future work, can better evaluate professional tasks. The motivation for practice is not only to enable students to consolidate the theoretical knowledge and competencies gained at the university, but also to overcome the psychological barrier of entry into the work team, able to feel in it easily, without fear.

For the first time, training on the dual form of training at NUFT was started at the Department of Technology of Meat and Meat Products from 2017-2018 academic year. The dual form of education involves a combination of classroom learning with practice in the production environment to consolidate the theoretical knowledge gained during university studies. At the initiative of the leadership of the Ternopil Meat-Processing Plant with the University, an agreement was signed on the training of specialists of high qualification for the needs of the meat processing industry of Ukraine. This project covers three important components for self-realization of a successful person: learning - work - experience. In this form of education a young specialist institution is being prepared by the educational institution together with the enterprise. This form of education is timely and progressive, because of the requirements of modernity, because the students are already employed.

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Last modified: 14 October 2019

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 Training period
Daytime study form 4 years
Daytime study form (reduced) 2 or 3 years
External / Distance 4 years 6 months
External (reduced)/ Distance (reduced) 2 years 6 months or 3 years 6 months

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Educational Degree «MASTER'S»

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

  • Technologies for storage, preservation and processing of meat
Form of study Training period
All forms of education 1 year 6 months

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Scientific degree «DOCTOR OF PHILOSOPHY»

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

Form of study Training period
All forms of education 4 year

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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 Training period
Daytime study form 2 years

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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

BACHELORS
Name Number of hours
Scientific and practical bases of production of meat products  
Fundamentals of cryogenic and drying technologies  
Technology of meat, meat products and fish  
Quality control and product safety of the industry  
Anatomy and physiology of farm animals  
Meat technology  
Technology of processing of secondary products of the meat industry  
Designing industry enterprises with CAD basics  
Modeling and creating innovative food products  
Physico-chemical and biochemical basis of meat technology  
Technological calculations, accounting and reporting in the industry  

 

MASTERS
Name Number of hours
Innovative technologies of the branch  
Optimization of the technological processes of the industry  
Logistic systems and production monitoring  
Technology of meat products of functional purpose  
Innovative food ingredients in meat products technology  
Scientific bases of non-waste technologies of renewable raw materials  
Research practice by choice  

 

DOCTOR OF PHILOSOPHY
Name Number of hours
Methods of scientific research and experiment planning  
Methods of intensification of food technology  
Principles of preservation and storage in food technologies  
Professional colloquium  

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.

1967 year

The department of technology and equipment for the production of meat and dairy industries was established

1969 year

Was reorganized into the department of technology and equipment of the meat industry enterprises

1970 year

The name was changed to - the Department of Technology of Meat and Meat Products

1998 year

Was reorganized into the department of technology of meat, meat and oil products

2011 year

Was reorganized into the department of technology of meat and meat products