Scientific schools, scientific circles and directions of the department

Scientific research and areas of scientific activity of the department are headed by Doctor of Technical Sciences., Professor Chagarovsky O.P. you d.t.n., Professor N.A. Tkachenko.

Scientific research at the department of TMOZHPtaIK scientific and pedagogical workers, post-graduate students and students of higher education carry out within the framework of the scientific school "Theory and practice of creating new technologies of food products".

Main directions of scientific research departments lie in the plane of advanced trends in the development of animal husbandry in Ukraine, milk processing plant, oil and fat industries and the beauty industry:

  1. Development and systematization of methods for determining methods of falsification of raw milk and dairy products.
  2. Development of technologies of dairy products (non-fermented and fermented dairy products, whey and milk-whey drinks, sour cream, sour milk cheeses, soft and hard) with increased probiotics, antagonistic, immunomodulating properties.
  3. Development of new technologies of dairy and combined functional and special purpose products (for diabetics, for people with arterial hypertension, for military personnel, etc) based on milk, secondary dairy and grain raw materials.
  4. Development of new and improvement of existing technologies of dairy products for children's and herodietic nutrition.
  5. Development of technologies for new dairy and combined products (non-fermented and fermented dairy products, serum, milk-whey and combined milk-cereal drinks, sour cream, sour milk cheeses, soft) for pregnant and lactating women.
  6. The influence of milk quality of Holstein cows and Ukrainian black and white dairy breeds on the formation of quality indicators of fermented milk drinks and protein products.
  7. Scientific and practical bases of processing whole milk and secondary dairy resources into products with health-improving properties.
  8. Development of scientific and practical foundations of special purpose ice cream technologies.
  9. Development of scientific and practical foundations of complex processing of oil raw materials.
  10. Development of scientific and practical bases for the production of emulsion fat products for healthy nutrition.
  11. Development of scientific and practical bases of technologies of special purpose fats and fat substitutes (for the production of milk products, bakery, confectionery, etc. products), incl.. with a normalized content of trans isomers of fatty acids.
  12. Development of the scientific basis of the technologies of cosmetic products with probiotics.
  13. Development of technologies of "living" and "probiotic" cosmetics.
  14. Scientific substantiation and technology development of cosmetic products with anti-aging properties.

Under the guidance of Doctor of Technical Sciences, Professor O.P. Chaharovsky is protected 4 doctoral and 15 candidate theses.

Under the guidance of Doctor of Technical Sciences, Professor N.A. Tkachenko is protected 8 candidate theses.

The scientific school of the department receives support:

  1. "Union of Dairy Enterprises of Ukraine",
  2. Association of Ukrainian producers "Ice cream and frozen products",
  3. Association "Perfume and Cosmetics of Ukraine",
  4. Associations "Ukroliyaprom",
  5. of the Public Association "Association of Milk Workers of the Odesa Region"

The department of milk technology is a member of professional unions in all areas of activity, oil and fat products and the beauty industry is included on a permanent basis as an associate member.

As part of the scientific school of the department of TMOZHPtaIK, the head of the department, Ph.D., associate professor Skrypnichenko D.M., employees of the department are candidates of sciences, assistant professors Dec N.O., Lanzhenko L.O., Chabanova O.B., Kruchek O.A., Kotlyar E.O., Sevastyanova O.V., PhD, senior teacher Makovska T.V., graduate students Klymenko O.H., Grandfather E.G.

List of state budget topics of the Department of Milk Technology, oil and fat products and the beauty industry with 2020 year so far

1. Milk processing into dairy products of the new generation 1.1 Development of technologies of pickled cheeses and Pasta-Filata cheeses, enriched with bioantioxidants
1.2 Development of technologies of enriched processed cheeses
2. Development of special ice cream technologies 2.1 Development of low-lactose ice cream technologies
2.2 Development of ice cream technologies with increased biological value
3. Development of probiotic dairy products technology, immunomodulatory and special purpose 3.1 Development of technologies of low-lactose dairy products
4.3 Development of the technology of dairy products for herodietic purposes
4. Processing of whole milk and secondary milk resources into products with health-improving properties 4.1 Development of the technology of dairy products with health-promoting properties based on whey
4.2 Development of the technology of dairy products with healing properties based on buttermilk
5. Expansion of the assortment of dairy and oil-fat products 5.1 Study of morpho-biological, economic and production characteristics of varieties and promising directions of secondary processing of stone crops in the Black Sea region
5.2. Development of technologies of emulsion products with phytosterols
5.3 Improvement of the modern range of cheese products
6. Development of technologies of perfumery and cosmetic products 6.1 Development of cosmetics using extracts of plant origin
6.2 Development of natural cosmetics with probiotics
6.3. Evaluation of the quality of perfumery and cosmetic products and dairy and oil-fat products
7. Development of technologies for dairy and oil-fat products with increased antioxidant properties 7.1. Development of dairy and oil-fat products using bioantioxidants
8. Development of the technology of combined dairy and cereal products with a balanced chemical composition 8.1 Development of the technology of combined milk and cereal drinks with a balanced chemical composition
8.2 Development of the technology of combined protein dairy-cereal products with a balanced chemical composition
9. Determination of the influence of milk quality of Holstein cows and Ukrainian black and white dairy breeds on the formation of quality indicators of fermented milk drinks and protein products 9.1 Determination of the influence of milk quality of Holstein cows and Ukrainian black-spotted dairy breeds on the formation of quality indicators of fermented bifido products for the rehabilitation of military personnel
9.2 Determination of the influence of milk quality of Holstein cows and Ukrainian black and white dairy breeds on the formation of quality indicators of protein products
10. Development of a quality and safety control system for food and beauty industry products 10.1 Development of a quality and safety control system for dairy products
10.2 Development of a quality and safety control system for beauty industry products

Achievements of scientific schools for the 120th anniversary of ONTU

Four student scientific circles function within the scientific school of the department:

  1. "Dairy products "From the field to the table":

Scientific supervisors: prof. Tkachenko N.A., Assoc. Dec N.O., leave. lab. Klimenko O.G.

Students are members of the group:

Ivanchikov Catherine Serhiivna
King Arina Eugenievna
Ragulin Elizaveta Volodymyrivna
Gulyaeva Alina Yuryivna
Mishina Miroslava Serhiivna
Ribchuk Yaroslav Serhiyovych
Gray Sofia Serhiivna
Titova Alexandra Pavlovna
Fesenko Dmytro Oleksandrovich
Eskina Anna Oleksandrivna
Ilchenko Veronica Volodymyrivna
Kovalivska Natalia Volodymyrivna
Myronchuk Elena Ivanivna
Skrypnichenko Svetlana Konstantinovna
Weird Ruslan Ihorivna
Tkachenko Tatiana Anatolyivna
Ananko Anastasia Serhiivna
King Natalia Andriivna
Kucherak Peter Vasylovych
Steblovska Anastasia Velerivna
Trubnikov Valery Anatoliyovych
Truktanova Elena Vyacheslavivna
  1. "Quality livestock products - a rich country and a well-fed family"

Scientific supervisors - Assoc. Lanzhenko L.O., Assoc. Skrypnichenko D.M., senior teacher Makovska T.V.

Students are members of the group:

Weaver Dmytro Oleksandrovich
Fedorchuk Daria Vasylivna
Chumachenko Dar'ya Serhiivna
Rover Vladislav Oleksandrovich
Escott Elena Mykolayivna
Voynikov Ilya Olegovich
Loud Diana Olehivna
Romanyuk Anna Borysivna
Fomin Ilya Pavlovich
Horbatyuk Alina Oleksandrivna
Korzhenko Sofia Oleksandrivna
Coachman Alina Vyacheslavivna
Fluffy Elizaveta Mykhaylivna
Timets Vadim Fedorovich
Kiriev Vadim Maksymovich
  1. "Fats and perfumes: modernity and prospects"

Scientific supervisors - Assoc. Sevastyanova O.V., Assoc. Kotlyar E.O., Assoc. Chabanova O.B.

Rovinj Anastasia Oleksandrivna
Slavinska Julia Vyacheslavna
Chikur Tatiana Myroslavivna
Grebnev Oleg Ruslanovich
Makovetska Diana Andriivna
Antipova Margarita Olehivna
Wheeler Valeria Valeriivna
Kuznetsova Veronica Serhiivna
Lust Dinesh Girindravych
Hanushchak Mykhailo Yaroslavovych
Smooth Novel Denisovich
Zhekova Anastasia Ivanivna
Suglobov Oleksandr Viktorovich
Forest Novel Igorovich
Marinich Oleksandr Serhiyovych
  1. "Quality control and safety management of food products and cosmetics"

Scientific supervisors - prof. Tkachenko N.A., prof. Chaharovsky O.P., Assoc. Kruchek O.A.

Belichenko Vladislav Mykolayovych
Bondarenko Dmytro Andreyovych
Honcharenko Sergey Serhiyovych
Fox Oleksandr Petrovich
Mohylianskyi Mykhailo Oleksandrovich
Moskalyuk Edward Vasylovych
Nastradin Vasyl Vasylovych
Sidletska Anna Andriivna
Hay house Ivan Vitaliyovych
Baltazhi Valeria Petrovna
Vdovichenko Oleksandr Mykolayovych
Danylenko Natalia Gennadiyevna
Mommy Victoria Andriivna
Tindyuk Catherine Serhiivna
Tsybulska Elena Viktorivna

Presentations of scientific developments of the awardees of the department of TMOZHPtaIK

Development of technologies and recipes of combined yogurt drinks and desserts

Organic and natural cosmetics: Modern trends in the production of natural cosmetics

Biocorrection of butter and curd mass with polyphenolic compounds of grapes

Use of grape processing products in the perfumery and cosmetic industry

Processed cheese production ”Amber” in an alternative way

Classification ”Mozzarella”

Obtaining a spread of modified cocoa and stevia

Optimization of parameters of the production of short-chain peptide from the whey protein concentrate

Development of a dessert based on bifido cottage cheese with the addition of chia seeds

Development of production technology of sweet and salty curd desserts with modified starch

Rозробка технології м’якого сиру «Камамбер» із молока корів Гольштинської породи

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