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Fields of research

Fields of research

Food Technologies Department scientific work is an integral part of the education process and aim to obtain new knowledge on major scientific and educational fields to develop innovative food technologies.

Basic scientific principles of Food Technologies Department are:

  • Comprehensive approach to solving scientific problems;
  • Development of institutional mechanism research activities;
  • Focus research on market requirements;
  • Providing modern scientific and technological processes for food technology development and improvement;
  • Research activities to involve talented students;
  • Introduction into production of research innovation;
  • Promote the credibility of the Food Technologies Department.

Scientific fields of Food Technologies Department consist of:

  • Food safety and control;
  • Plant and Fruits bioactive additives;
  • Innovative technologies of culinary products production;
  • Food technology improvement;
  • Food standardization in the restaurant business;
  • Healthy food technology.

Theoretical and practical research results published in scientific journals and national and international conferences.

The Food Technologies Department organized student groups to enhance the professional knowledge and skills for their scientific independent. Student research work focus on scientific fields of Food Technologies Department. Students take active part in national and international conferences with presenting and discussing their research results. High education process include elements of scientific research in lecture and laboratory lessons.

Research student groups of Food Technologies Departmentare:

  • World Cuisines;
  • Innovation of food technologies in the restaurant business;





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