https://knute.edu.ua/blog/read/?pid=45497&uk

The students of the Faculty of Restaurant, Hotel and Tourism Business Oleksandr Ovcharenko (course 4, group 6) and Belmas Alina (course 2, group 7) received the 1^st place diploma for their scientific work "Technology of low-calorie mayonnaise sauce of increased nutritional and biological value", academic supervisor Professor of the Department of Technology and Organization of Restaurant Business, Doctor of Sciences (Food Technology) Hrabovska Olena.

The international competition of student scientific works "Black Sea Science" is held every year on the basis of Odesa National University of Technology under the auspices of the Black Sea Universities Network (BSUN) –  an association of higher education institutions of the Black Sea region –  and the European Association for the Integration of Food Sciences and Engineering Knowledge in the food industry (ISEKI-Food Association). The jury of the competition includes scientists from Bulgaria, Great Britain, Georgia, Estonia, Italy, Kazakhstan, Latvia, Poland, Turkey, Ukraine and Croatia.

Ovcharenko O. and Belmas A. presented their scientific work in English, answered the questions of the jury members, and received favourable reviews and a final score of 119.2 points at the second stage of the competition in the field "Food Science and Technology".

The students gain significant experience that unleashes their potential, allowes them to believe in their abilities and inspires for further work. We thank the organizers for the invitation and wish them success in holding future contests!

Author of the text: Hrabovska Olena, Professor of the Department of Technology and Organization of Restaurant Business, Doctor of Sciences (Food Technology)

The Third All-Ukrainian Competition of Student Research Works "Innovative Restaurant Technologies"

https://knute.edu.ua/blog/read/?pid=45526&uk

On April 26, All-Ukrainian competition of student scientific works "Innovative Restaurant Technologies" was held at State University of Trade and Economics.

13 students (representatives of State University of Trade and Economics, Vinnytsia Institute of Trade and Economics SUTE, Chernivtsi Institute of Trade and Economics SUTE, National University of Life and Environmental Sciences of Ukraine, Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, National University of Food Technologies) took part in this event and presented their scientific developments in the final of the competition.

The jury of the competition included highly qualified scientists, stakeholders and practitioners with significant experience in the field of the restaurant business – Dean of the Faculty of Restaurant, Hotel and Tourism Business, Professor Nadiia Vedmid; Head of the Department of Technology and Organization of Restaurant Business, Professor Myhailo Kravchenko; Professor Dina Fedorova, Professor Tetiana Yudina, President of the League of Fitness Dietitians and Nutritionists, Certified Nutritionist of the Ministry of Health of Ukraine V. Slastin; Honored employee of the service sector, accredited judge of the World Association of Chefs Societies L. Chunytska; Chairman of the Union "Association of Craft Distillers of Ukraine" K. Lavrenova; national representative of the French company "Robot Coupe" in Ukraine M. Naumenko; brand chef-baker of the company "Profitex Ukraine" V. Lanska. These honoured juries noted high level of the presented works, their originality and innovation.

Valeriia Kushchenko, the 4th year student of State University of Trade and Economics (Educational Programme "Technology and Organization of Restaurant Business"), was awarded a first degree diploma for her scientific work "Technology of semi-finished products based on pumpkin pulp and sauces based on it", academic supervisor – Victoriia Gnitsevych.

Anastasia Zhushman and Yana Mysnyk, the students of Mykhailo Tugan-Baranovskyi Donetsk National University of Economics and Trade (Kryvyi Rih), received a second degree diploma for the scientific work "Development of semi-finished plant technology for geroprotective fish cut products", academic supervisor – A. Slascheva.

Dmytro Sad, the student of the National University of Life and Environmental Sciences of Ukraine (scientific work "Technology of bell pepper storage in an active modified atmosphere", academic supervisor –  V. M. Bandura), and A. Wenger, the student of Chernivtsi Institute of Trade and Economics of SUTE (scientific work "Innovative technologies of pretzels with powder from hydrobionts" academic supervisor – O. Romanovska), were awarded third degree diplomas.

All competition participants received certificates.

We congratulate the winners of the competition and wish them further success!

Author of the text: Hrabovska Olena, Professor of the Department of Technology and Organization of Restaurant Industry, Doctor in Technical Sciences

Bread-making Traditions and Unity of the University Community: "Nation Unbreakability" Bread Unites Our Hearts

https://knute.edu.ua/blog/read/?pid=45196&uk

2022 was the challenging year for Ukraine, the year of full-scale war, pain, losses...

The anniversary of the start of the war is a time of remembrance and mourning. We do not forget those who died for freedom and independence of Ukraine and honour those who defend our homeland, their extraordinary heroism and resilience.

For the university community, the anniversary means not only sadness but also a memory of unity under challenging times and of the importance of solidarity in our country's struggle for peace and prosperity.

In the first days of the war, traffic in Kyiv was stopped, there was a problem with logistics and food products supply and there was an urgent question about providing food for students and workers who stayed in the university dormitories.

Anatolii Mazaraki, Rector of State University of Trade and Economics, Natalia Prytulska, First Vice-Rector on Scientific and Pedagogical Work, the Lecturers of the Department of Technology and Organization of Restaurant Business initiated the process of baking bread and found resources for it.

Professor Viktoriia Gnitsevich, Professor Tetiana Yudina, Associate Professors Olena Vasylieva, Anzhelika Medvedeva of the Department of Technology and Organization of Restaurant Business and Yevgeniia Bondarenko supported this initiative. Stakeholder Vita Lanska provided consulting support in the process of baking bread. Yeva Babkova, Mariia Ivashkiv, Yuliia Bormotova, Anna Shkrebtienko, Tetiana Vilchynska, Anastasiia Levkovych, self-government council students, baked bread together with their mentors. Baking bread together became a psychological support for students, improved their emotional state and reduced anxiety. They talked, supported each other, and their fear gradually disappeared during baking bread. Bread united us and made it possible to create a true team of the university community, ready to face any difficulties.

On March 2, 2023, tasting this delicious bread called "Nation Unbreakability", we remember the beginning of the war. We are grateful to each other, our defenders, and our brave and indomitable people. Ukrainians are invincible because, in a difficult time, they are united, indomitable and sincere in their desire to help!

Author of the text: Fedorova Dina, Head of the Department of Technology and Organization of Restaurant Business, Professor, Doctor of Sciences (Food Technology)

Master Class for Future Food Technologists from "Debit Plus" Company Specialists

https://knute.edu.ua/blog/read/?pid=45370&uk

Serhii Mozgovyi and Olena Shumovska, Debit Plus company specialists, held online master class on the topic "Peculiarities of working with menus in the software module "Food Accounting" on March 10, 2023, for the second year students (Bachelor’s degree) of Educational Programme "Food Technologies". The students learned about the peculiarities of making up an approximate one-/two-/four-week seasonal menu, daily menu, menu schedule and technological documentation for dishes and products. During the master class, the students were active and interested in the current state of food organization in educational institutions under the new requirements of Resolution No. 305 dated March 24, 2021, "On the approval of norms and the Procedure for the feeding organization in educational institutions and children's health and recreation institutions."

On behalf of the students and academic staff of the Department of Technology and Organization of Restaurant Business, we express our sincere gratitude to "Debit Plus" company specialists for their exciting and useful master class, and we hope for further cooperation!

Author of the text: Honchar Yuliia, PhD in Food Technology, Senior Lecturer of the Department of Technology and Organization of Restaurant Business

The Best Business Project of a Restaurant Business

On April 28, 2023, the students of the Faculty of Restaurant, Hotel and Tourism Business (Subject Area "Food Technologies"), defended their business projects as part of training at the Educational and Scientific Centre for Business Simulation "StartUp-Training" SUTE.

Four teams of the 4th year students of the Faculty of Restaurant, Hotel and Tourism Business competed for the title "The best business project of a restaurant establishment". The invited representatives of stakeholders Oleksandr Sabirov, Head of the technological department of LLC "Mamamia", and Tetiana Rutyan, Head of the cafe "Benicassim", noted the uniqueness, relevance, and creativity of the presented business projects and developers’ professionalism.

The winners were Valeriia Nedoluzhko (project "Adora" (Latin American cuisine café) on the defence results and presentation in the nomination "Best Professional Competences"; Anna Solonchuk (project of English cuisine restaurant "Elementary") in the nomination "Creativity and teamwork" and Iryna Hnatiuk (project of Ukrainian cuisine restaurant "Na Shablyakh") in the nomination "National Traditions".

The teams presented business projects for discussion in the public space through the Facebook social network earlier. According to the results of online Battle, Amina Darmina won with the project Lokavore restaurant "Ukrainian Fusion" and she got "Audience Prize" diploma.

Demonstrative Lecture "Modified Starch: Properties and Usage in Food Products"

On April 27, 2023, at 10:00 a.m., Yevgen Dytyna, engineer and technologist of "SiccaDania" company (Denmark), PhD, gave demonstrative lecture on the topic "Modified starch: properties and usage in food products". Yevgen Dytyna is a specialist in starch technology and its modifications, a practitioner who has worked for many years at "Vimal PBP" enterprise in Chernihiv, the most powerful producer of potato starch in Ukraine. In addition, Yevgen Dytyna is Associate Professor of the Department of Chemistry, Technologies and Pharmacy of Chernihiv Collegium National University named after T.G. Shevchenko and has teaching experience. The lecture was presented in a simple understanding format and the students showed interest in it. The specialist explained the peculiarities of the structure and properties of different types of starch used in food systems. Also, the lecturer talked about ways to modify starch to purposefully change its properties and the possibility of controlling the consistency and texture of food products by using modified types of starch.

The Lecturers and students of the Faculty of Restaurant, Hotel and Tourism Business visited Ukrainian Gastro Show 2023 – an exciting event for chefs, restaurateurs and anyone interested in gastronomy

On April 24, 2023, the students of Subject Area "Food Technologies" (Educational Programmes "Restaurant Technologies and Food Design" and "Craft Technologies") and Associate Professor of the Department of Technology and Organization of the Restaurant Business Oksana Vitriak participated in Ukrainian Gastro Show 2023.

The event program included lectures and master classes of chefs, restaurateurs, researchers of Ukrainian cuisine, and gastro-enthusiasts who are rethinking and adapting the forgotten and famous Ukrainian cuisine for the 21st century. The participants of the event got acquainted with the research of long forgotten Ukrainian products and cereals, ways of preserving local seasonal products, ideas for open-fire cuisine, trends and existing challenges for restaurants in wartime.

We are grateful to the organizers of Ukrainian Gastro Show 2023 for a wonderful historical event, speakers for interesting lectures, chefs for exciting master classes and the Armed Forces of Ukraine for the opportunity to hold such events, preserve Ukrainian traditions and gain potential for the development of Ukraine!

Finland's Experience with Global Nutrition Trends: Ecology and Human Health

On April 20, 2023, Professor Dina Fedorova gave lecture "Global food trends: ecology and human health" (Finland's experience). The students of 1-4 courses (Subject Areas “Hotel and Restaurant Business” and “Food Technology”) attended the lecture.

Dina Fedorova is undergoing an internship at the University of Helsinki at the Department of Food Sciences and Nutrition (Helsinki, Finland). The lecture materials were based on the intermediate results of the scientific and pedagogical internship. During the lecture, the Professor talked about the areas of scientific research of the Department, the features of green policy and the production of organic products in Finland, the evolution of the development of food systems and global food trends, the vectors of the EU policy "Green Deal" and "Food 2030", the main problems, tasks and tools of systemic transformation of food systems in the world, prospects of conscious change in the eating behaviour of the population and the formation of a culture of healthy eating.

Finland is a leader in Europe in meeting the goals of sustainable development and the Green Deal. Dina Fedorova noted the results of numerous studies on the influence of nutrition on the human body and its longevity. Finland takes great care in the production of natural products, which are characterized by a high content of natural organic raw materials, not contained limited food additives, are distinguished by high nutritional value and nutritional value. In 2014, the country adopted the National Strategy for the Development of Organic Agriculture and the Food Sector, one of the goals of which is to increase the production and sale of organic products. Another important direction in the production of all food products is their profiling and labelling, which facilitate the choice of consumers and contribute to forming a culture of healthy eating. During the lecture, the students learned about the peculiarities of labelling such products in Finland. The lecturer also gave several examples of bakery, confectionery and dairy products certified by the Finnish Heart Association. The main criteria for the certification of food products by the Finnish Heart Association are compliance with the requirements for the content of fats and their quality, limited salt and sugar content, and the presence of dietary fibre of at least 6% per 100 g. This allows consumers to choose favour of more useful healthy food products consciously.

The attendees thanked Dina Fedorova for her exciting lecture and wished success in scientific work.

Visiting a Craft Brewery as Part of the Discipline "Technology of Craft Production"

On April 11, 2023, the students of the Faculty of Restaurant, Hotel and Tourism Business (course 1, group 6) together with the Lecturers of the Department of Technology and Organization of the Restaurant Business Prof. Tetiana Yudina, Prof. Olena Hrabovska, Assoc. Prof. Oksana Vytriak conducted an on-site laboratory session at  «Varvar» craft brewery of LLC «BEERKRAFT» chain - «Lisopilka» brewery in Kyiv. The students learned about brewery technology, equipment and craft beer range. Chief brewer Anton Palamarchuk noted that the critical factors in obtaining high-quality, tasty craft beer are the successful selection of raw materials, development of recipes, compliance with technological regimes and the brewers’ skills. Today, 14 varieties of craft beer are bottled at "Lisopilka" brewery, there are new exciting varieties, but the best-selling types are Milk Stout and Golden Ale.

We thank Anton Palamarchuk for the exciting excursion and useful information.

Outdoor Classes of the Department Lecturers

Associate Professor Oksana Vitriak, Associate Professor Anzhelika Medvedeva and Assistant Lecturer Anton Serenko of the Department of Technology and Organization of Restaurant Business held outdoor classes for students of Subject Areas "Food Technologies" and "Hotel and Restaurant Business" within the course "Oenology". They visited "WINE&SPIRIT" forum-exhibition - the exposition of wine, alcohol and beer, international tasting competition, All-Ukrainian winemakers congress.

All visitors were able to familiarize themselves with the current state and prospects for the development of winemaking in Ukraine, study the market and range of wines, communicate with representatives of winemaking companies, and gain knowledge about the peculiarities of craft wine and alcoholic beverage production.

This event took place from March 29 to 31, 2023, at the International Exhibition Center as part of the XXV International Food and Beverage Exhibition "WorldFood Ukraine".

The students enjoyed meeting their groupmates and lecturers, as they missed live communication during the distance learning period.

Laboratory classes in the specialized laboratory of the Distillation Academy

On March 14, 2023, Oksana Vytriak, Associate Professor of the Department of Technology and Organization of Restaurant Business, held the laboratory class on the topic "Technology of craft spirits and beer" for Master’s degree students (course 1, group 6) in the specialized laboratory of the "Ukrainian Academy of Distillation" (Kyiv) to deepen the knowledge of the course "Technology of craft production".

The students got practical skills in the production technology of such craft beverages as beer and beer distillates; got acquainted with brewing and distillation equipment, distillation technology and methods of determining the technological indicators of alcoholic beverages. Those students who could not join the offline class participated remotely.

We express our gratitude to the "Ukrainian Academy of Distillation" management for the opportunity to conduct laboratory classes.