Department of Food Chemistry

Завідувач кафедри

The head of the Department
Bondarenko Svitlana Petrivna
doctor of chemistry

(was established in 2017)

The Department of Food Chemistry was established in 2017 on the basis of the Departments of General and Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Physical and Colloid Chemistry and the Department of Biochemistry. The teaching staff of the Department of Food Chemistry consists of 4 doctors of science, 12 candidates of science (PhD), including 6 professors, 10 associate professors and 3 senior lecturers.

The Department of Food Chemistry conducts the educational process, methodical and scientific research work for students of educational levels "Bachelor" and "Master" of specialties: 181 "Food Technologies", 161 "Chemical technology and engineering", 162 "Biotechnology and Bioengineering", 101 "Ecology", 151 "Automation and Computer-Integrated Technologies", 131 "Applied Mechanics", 133 "Sector Engineering", 141 "Power, Electrical Engineering and Electromechanics", 142 "Power Engineering", 144 "Heat power engineering", 186 " Publishing and Polygraphy" (of full-time and distance learning), as well as for advanced students (post-graduates) of the educational-scientific level (PhD) of specialties 102 "Chemistry" and 181 "Food technologies".

The educational-scientific work of the department is aimed at fulfilling the main task - the preparing of bachelors and masters of the aforementioned specialties, as well as Doctors of Philosophy of specialty 102 "Chemistry".

In order to improve professional skills, the department specialists constantly study and introduce advanced pedagogical experience, new teaching forms, methods and technologies. To further improve the educational process and ensure the practical focus of all types of educational work, the lecturers of the Department of Food Chemistry are working to improve various types of training sessions and ways to increase their effectiveness.

Specialists of the Department of Food Chemistry carry out fundamental and applied researches in the field of food chemistry, take an active part in foreign, international and all-Ukrainian scientific conferences.

The Department of Food Chemistry is a team of like-minded people who respect, preserve and continue the traditions and high scientific principles of scientists that devoted their lives to the formation and development of chemistry at National University of Food Technologies.


Last modified: 16 September 2018

Lecturers of the Department of Food Chemistry carry out an educational process, methodical work and supervise research works of students of the academic degrees "Bachelor" and "Master" specialties:

  • 181 «Food Technology»
  • 161 «Chemical technology and engineering»
  • 162 «Biotechnology and Bioengineering»
  • 101 «Ecology»
  • 151 «Automation and Computer-Integrated Technologies»
  • 131 «Applied Mechanics»
  • 133 «Sector Engineering»
  • 141 «Electricity, electronics and electrical engineering»
  • 142 «Power Engineering»
  • 144 «Thermal»
  • 186 «Publishing and Printing».

On the Department of Food Chemistry, the subjects to candidates for the third qualifiaction level of higher education (educational and scientific) for specialties 102 «Chemistry» and 181 «Food Technology» are taught.

The Department of Food Chemistry teaches disciplines aimed at preparing specialists in education levels "Bachelor" and "Master", as well as the scientific degree (PhD).

There are disciplines taught for students of bachelor's degree:

  • Food chemistry. Module 1. Theoretical Fundamentals of General Chemistry
  • Food chemistry. Module 2. Fundamentals of Organic Chemistry
  • Food chemistry. Module 3. Physical and Colloid Chemistry
  • Food chemistry. Module 4. Basics of Food Analysis
  • Food chemistry. Module 5. Fundamentals of Biochemistry
  • Food chemistry. Module 6. Chemistry of Nutrients
  • Food chemistry. Module 1. Inorganic Components of Food
  • Food chemistry. Module 2. Organic Components of Food
  • Food chemistry. Module 1. Organic Chemistry
  • Food chemistry. Module 2. Minor Food Components
  • Food Chemistry
  • Chemistry
  • General and Inorganic Chemistry
  • Organic Chemistry
  • Analytical Chemistry
  • Physical and Colloid Chemistry
  • Biochemistry
  • Chemistry of Natural Compounds
  • Chemistry of Heterocycles
  • Pharmacy Chemistry
  • Physical Chemistry
  • Physicochemical Fundamentals of Environmental Technologies
  • Toxicology of food products
  • Instrumental Methods of Analysis
  • Instrumental Methods of Chemical Analysis
  • Fundamentals of Organic Chemistry of Fragrant, Coloring and Structure-Forming Substances
  • Fundamentals of Pharmacy Chemistry

There are disciplines taught for students of master's degree:

  • Pharmacology
  • Design of Medicines
  • Analytical Methods for Quality Control and Food Safety

There are disciplines taught for students of scientific degree (PhD):

  • Instrumental and physicochemical methods of quantitative and qualitative analysis

Fundamental and applied scientific researches carried out by the department specialists are aimed at solving the most important problems of development of scientific and technical potential to ensure Ukraine's competitiveness in the world and sustainable evolution of society and the state.

In accordance with the main directions of scientific and innovative activity in Ukraine and taking into account the development of scientific schools at NUFT, the research work at the Department of Food Chemistry is conducted in directions "Development of technologies of foods with health-improving and preventive effects" and "The most important problems of chemistry and development of chemical technologies".

Research topics at the department:

  • Chemical design of biologically active compounds on the basis of substances of natural origin (Bondarenko S. P, Dr. Chem. Sc., Makarenko O. G., PhD in Chem.);
  • Synthesis and investigation of biologically active substances based on Nitrogen- and Oxygen-containing heterocycles (Shulga S.I., PhD in Chem, Prof., Simurova N. V., PhD in Chem., Mayboroda O. I, PhD in Chem., Kovaleva S. O., PhD in Chem.)
  • Research of chemical transformations of carbohydrates, isolated from natural raw materials, as components of food products for health-preventive purposes (Shulga S. I., PhD in Chem,, Prof., Popova I. V., PhD in Chem, Zinchenko N. Yu., Mazur L. M., PhD in Chem.);
  • Development of methods for determining the food authenticity and enrichment food products with micronutrients (Ishchenko V. M, PhD in Chem, Omelchenko Kh.V., senior teacher, Sovko M. S, senior teacher, Sukhodolskaya N. P., post-graduate student)
  • The study physico-chemical and biological properties of defecates and mixtures on the basis of them (Perepelitsa A.P., Dr. Chem. Sc., prof., D.P. Kronikovsky A.I., PhD in Chem,, Fomenko V. V., PhD in Chem,. Petrenko T. V.);
  • Physico-chemical fundamentals of production, functionality and structure of multicomponent metal systems (Miroshnikov O. M., PhD in Chem., prof.,);
  • Intensification and optimization of biogas technologies (Salyuk A.I., PhD in Technical Sciences, prof., Shapovalov E.B.)
  • Development and improvement of methods for analyzing the objects of food and chemical technologies, biotechnology and the environment (D.E. Kostenko E. E., Dr. Chem. Sc., prof.)
  • The study of metal complexes with S-, P-, N-containing organic reagents in solutions and sorbent phase and using them in analysis (Kostenko E. E., Dr. Chem. Sc., prof., Butenko O. M., PhD in Technical Sciences).

Scientific achievements of the department specialists are published in leading scientific journals indexed in Scopus, PubMed, Index Copernicus, Web of Science, Chemical Abstract Service, EBSCO, CABI Full Text, Google Scholar, ROAD.

In order to all-round assistance student science, the scientific circle "Alchemist" has been organized at the department. At the young scientists' disposal are three research laboratories equipped with all the necessary equipment for scientific research.

1930 year

The Department of Chemistry was created for teaching physical, colloid, analytical, general and inorganic chemistry, The first head of the department was Doctor of Chemical Sciences, Professor A. Arkhipovich. Then professor Oskerko A. F. found the Department of Organic Chemistry.

1950 year

The Department of Organic Chemistry was reorganized. As a result, the united Department of Organic Chemistry, Biochemistry and Microbiology was created. To head the Department, prof. Protsenko D. P. was elected. The Department had functioned until 1963.

1954 year

The Department of General and Inorganic Chemistry was separated to become an independent structural subdivision headed by Sheka I. A, Doctor of Chemical Sciences, Professor, Corresponding Member of the Academy of Sciences of the Ukrainian SSR.

1965 year

As independent administrative units of Kiev Technological Institute of Food Industry, the Department of Analytical Chemistry under the guidance of prof. Orlovsky S.T. and the Department of Physical and Colloid Chemistry headed by Doctor of Chemical Sciences, Professor, Academician of the Academy of Sciences of the Ukrainian SSR Kurilenko A.D. were organized.

2017 year

On the basis of the departments of organic chemistry, general and inorganic chemistry, analytical chemistry, physical and colloidal chemistry, as well as the Department of Biochemistry, the Department of Food Chemistry was created as a structural unit of the Educational and Scientific Institute of Food Technologies.