Faculty of Food Science, Nutrition and Quality Management

Department of Public health and Nutrition

Kyiv, 16 Vystavkova St. (Academic Building No. 12), Room 305, Block “G”

Larysa Bal-Prylypko

Professor

Professor , Доктор технічних наук , Академік Національної академії наук вищої освіти України
Education

In 1979, I graduated from the Kyiv Technological Institute of the Food Industry (now the National University of Food Technologies). In 1986, she defended her Ph.D. thesis at the Moscow Institute of Meat and Dairy Industry (now MDUPB) in the specialty 05.18.04 – “Technology of Meat, Dairy, and Fish Products.” In 2013, she defended her doctoral dissertation on the topic: “Justification and Development of Modern Biotechnologies for High-Quality and Safe Meat Products” in the specialty 03.00.20 – Biotechnology.

In November 2013, she was elected an academician of the Academy of Higher Education of Ukraine.
Research focus: Improvement and development of innovative technologies for new-generation food products.

Scientific interests

His research interests focus on the study of modern meat processing technologies, the development of functional and dietary foods, and the use of non-traditional raw material sources in the food industry.

Selected publications

  1. НАУКОВЕ ОБГРУНТУВАННЯ ТА РОЗРОБКА ПОЛІКОМПОНЕНТНИХ ХАРЧОВИХ ПРОДУКТІВ З ВИКОРИСТАННЯМ ПРОБІОТИЧНИХ МІКРООРГАНІЗМІВ [Монографія] / Л. В. Баль-Прилипко, Л. А. Бейко, І. М. Устименко, М.В. Назаренко., М.М Гудзенко – К.: Компринт, 2025. – с.145.

  2. Standardization, metrology, certification and quality management: textbook. 2nd Edition, revised and supplemented. / Bal-Prylypko L.V., Nikolaienko M.S., Bernyk I.M., Tolok G.A., Holembovska N.V., Ustymenko I.M., Leonova B.I., Israelian V.M., Ryabovol M.V., – Kyiv: NULES of Ukraine, 2025. 296 p.

  3. Н.В. Голембовська, Л.В. Баль-Прилипко, Н.М. Слободянюк, І.М. Берник, В.М. Ісраелян, М.С. Ніколаєнко, О.С. Андрощук, Л.А. Бейко, А.Т. Лялик. Розробка технологій м’ясних, рибних та дієтичних продуктів з використанням не традиційної сировини та харчових продуктів для військовослужбовців. [Монографія]- К.: ЦП “КОМПРИНТ” - 2025, 308 с.

  4. Bal-Prylypko, L., Bandura, V., Serdyuk, M., Shlapak, H., Novgorodska, N., Zahorko, N., & Basarab, I. (2025). Optimization of forces in cutting poultry carcasses with disc knives. Technology Audit and Production Reserves, 5(3(85), 35–41. https://doi.org/10.15587/2706-5448.2025.340896

  5. INNOVATIVE APPROACHES IN FOOD PROCESSING AND SUSTAINABILITY. Collective monograph. Scopus/ Edited by Olesia Priss. Tallinn Estonia. Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol,Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, Maryna Nazarenko. Page 1-352.