SCIENTIFIC CIRCLE ‘Innovations in Food Production Processes’
Research supervisor of the ‘Innovations in Food Production Processes’ club
Zinaida Burova,
PhD in Engineering, Associate Professor in the Department of Processes and Equipment of Agricultural Production Processing
наказ № 1148 від 07.10.2025 р. Про роботу студентських наукових гуртків та Додаток до наказу Перелік студентських наукових гуртків НУБіП України на 2025/2026 н.р.
наказ № 1160 від 15.10.2024 р. Про оптимізацію роботи студентських наукових гуртків (renaming of the club)
План – графік роботи наукового гуртка 2025-2026 н.р.
План – графік роботи наукового гуртка 2024-2025 н.р.
План – графік роботи наукового гуртка 2023-2024 н.р.
Звіт роботи наукового гуртка 2024-2025 н.р.
Звіт роботи наукового гуртка 2023-2024 н.р.
SCIENTIFIC RESULTS OF 2025 – paper presented by the section ‘Processes and Equipment for the Production and Processing of Agricultural Products’ at the 13th International Scientific and Practical Conference ‘Scientific Achievements in Addressing Current Issues in the Production and Processing of Raw Materials, Standardisation and Food Safety’
10–11 April 2025, the section on ‘Processes and Equipment for the Production and Processing of Agricultural Products’ brought together members of the society and all those interested in current trends in scientific development from the National University of Life and Environmental Sciences of Ukraine and the National University of Food Technologies. A total of 106 abstracts were submitted to the section. Naturally, it was not possible to hear them all, so some had to be presented as poster presentations.
At the start of the section’s session, the Head of Department, Volodymyr Vasyliv, took the floor to welcome the conference participants and inform those present that this year’s conference would be the thirteenth in the series. Thus, a festive atmosphere prevailed from the very start of the session, which featured presentations by both novice researchers and experienced undergraduate and postgraduate students, as well as PhD candidates who were not presenting interesting papers for the first time.
The session chair, Associate Professor Mykhailo Mushtruk, then explained the speaking guidelines to all participants, and the journey into the world of science began. And this world proved to be diverse and extremely fascinating. First-year students on the accelerated programme, Ruslana Deyneka and Valeria Kochetova, under the supervision of Professor Iryna Bernik, presented on freeze-drying and the efficient use of energy in food processing plants. Nadiya Svatova, a second-year student on the accelerated programme, presented mathematical models developed under the supervision of Professor Ihor Palamarchuk for assessing the quality of sausage products.
Second-year students of the ‘Food Technology’ programme, Andrii Potemskyi, Veronika Bocharnykova, Viktoria Makarchuk and Anna Halushka, under the supervision of Associate Professor Maria Zheplinska, presented their work on technological equipment for slicing, drying and preserving, which is now used not only across Europe but also within the department. The students not only outlined their proposals and the potential applications of the equipment for the production of various food products, but also inspired subsequent participants to engage actively in the work and discussion of the results through their own example.
Ruslan Shevchuk, a third-year student specialising in Public Health, under the supervision of Associate Professor Maksym Gudzenko, investigated computer data processing in the analysis of seasonal vitamin deficiency.
Fourth-year student Maria Batig, under the supervision of Associate Professor Maria Zheplinska, presented her experimental research on the extraction of dye from dark grape varieties, and, under the supervision of Associate Professor Maksym Gudzenko, gave another presentation in which she assessed the quality of cold-pressed sunflower oil and a blend of cold-pressed and extracted oils. Another fourth-year student, Maryna Borshch, who, like Maria Batig, has been presenting for the third year running, turned her attention this year to freeze-dried products, which are extremely beneficial and can be used primarily in the production of meals for military rations and in space exploration.
Arseniy Motuzyuk, a fourth-year student at the Faculty of Mechanical Engineering and Technology, under the supervision of Associate Professor Viktor Sarana, presented a multi-criteria evaluation of peristaltic pumps and plans to develop the ideal version of such equipment in the future based on the five types of equipment examined.
Biotechnology students Kateryna Shepelya and Viktoria Lukyanova (supervised by Associate Professor Zinaida Burova) presented their work on the production processes of alternative food products of animal origin. Meanwhile, Zakhar Lubianko, a Master’s student, conducted a detailed analysis of the processing of fatty waste from the agro-industrial complex to produce environmentally friendly biofuel, under the supervision of Associate Professor Mykhailo Mushtruk.
Another Master’s student, Mark Weisfeld (supervised by Associate Professor Volodymyr Vasyliv), presented his experimental findings on the application of the electric spark method in sugar production. Pavlo Palamarchuk, the third master’s student to present, had the honour of telling everyone present about a comparative assessment of the quality of Chinese sausages based on their mineral content. The experience of his supervisor, Ihor Palamarchuk, proved invaluable to the master’s student.
There were also presentations by our guests – students from the National University of Food Technologies, who, under the guidance of Roman Mukoid, Associate Professor of the Department of Biotechnology of Fermented Products and Winemaking, spoke about the processes of rye malt transformation, presented samples of fermented and unfermented rye, and craft beer, which was tasted by interested participants. The presentation by fourth-year winemaking student M. Polishchuk (supervised by Associate Professor Iryna Babych) on cherry pet-nat sparked, like the others, a lively discussion, as everyone wanted to make such a drink at home; the technique involves bottling young wines before fermentation is complete. The fermentation process continues in the bottle, naturally producing carbon dioxide.
All the presentations were followed by Q&A sessions, so there was no time to get bored.
TRIUMPH FOR STUDENT RESEARCH
at the Faculty of Food Technology and Quality Management in the Agri-Food Sector
On 15 May 2024, our University hosted the second stage of the 13th Student Science Festival 2024, aimed at bringing together talented young people to discuss pressing issues in modern science and traditionally dedicated to the University’s anniversary and the celebration of Science Day in Ukraine.
This year, the honour of representing the Faculty of Food Technology and Quality Management in the Agri-Food Sector fell to the student research group ‘Innovative Technologies in the Food Industry’, which has been actively operating within the Department of Agri-Food Processing Technologies and Equipment since 2012 under the guidance of the Head of Department, Volodymyr VASYLIV, and Associate Professor Zinaida BUROVA. The report was presented by the group’s president, Maria BATIG, a third-year student, who, together with her team, actively combines her university studies with research activities, presentations at conferences and participation in educational events, masterclasses, excursions to specialist exhibitions and craft food production facilities.
The issue of drying fruit and vegetable produce caught the attention of the Festival committee as a promising solution for the needs of the Ukrainian army and for providing our defenders with natural, vitamin-rich products with a long shelf life.
Following the evaluation of the clubs, the committee—comprising representatives of the university’s Young Scientists’ Council—awarded our club an honourable second place. We are proud of our achievements and strive for more! Congratulations to all Festival participants, for as Vice-Rector for Scientific and Pedagogical Work Oksana Tonkha rightly noted in her welcoming address, we are all already winners!
You can find out more about the club’s activities via the links below: PHOTO ALBUM
DEAR VISITORS!
The Department of Food Processing and Technology at the Faculty of Agricultural Engineering runs a student research society called ‘Innovations in Food Production Processes’.
The processing industry is one of the key components of the agro-industrial sector. Its development involves the introduction of the latest technologies for processing raw materials using modern, high-performance equipment and new processing methods, including nanotechnologies, electrophysical methods, vibro-processes, and so on.
That is why the main objectives of our club are:
- to familiarise members with modern technologies, equipment and processes for processing agricultural raw materials, and
- the latest measures for resource and energy conservation at agri-industrial enterprises.
The club’s activities include the following:
- scheduled meetings;
- thematic discussions and round-table sessions;
- participation of club members in scientific conferences;
- factory visits and other educational and informative events.
As of 3 March 2016, the club is led by Associate Professor Zinaida Burova of the department. The club has between 16 and 20 active members. Meetings are held both in person and online.
At scheduled meetings, lecturers from the department introduce interested students to their research achievements and conduct classes in the department’s laboratories.
Based on the results of their research, our club members give presentations at international conferences.
Our life outside the lecture halls is interesting and varied!
The club’s current activities are featured on the department’s webpage.
Reports on the club’s work are submitted for consideration as part of the annual student science festival.
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A photo report on the club’s activities and video files are compiled in a themed photo album.
Yours faithfully,
Club Leader,
Associate Professor, Department of Agricultural Engineering and Technology, PhD in Engineering
Zinaida Andriivna Burova