Факультет технологій тваринництва та продовольства

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Browsing Факультет технологій тваринництва та продовольства by Author "Budnyk, N. V."

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    A PROSPECTIVE METHOD TO USE WASTE OF WALNUTS
    (2021) Кайнаш, Алла Петрівна; Тюрікова, Інна Станіславівна; Прибильський, Віталій Леонідович; Іщенко, Валентина Леонідівна; Будник, Ніна Василівна; Kainash, A. P.; Budnyk, N. V.
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    Design of an auger thermo-radiation dryer for drying plant-derived pomace . Eastern-European Journal of Enterprise Technologies.
    (2021) Кайнаш, Алла Петрівна; Герасименко, Тетяна Михайлівна; Сільченко, Катерина Петрівна; Готвянська, Анна Сергіївна; Кирсанова, Галина Василівна; Будник, Ніна Василівна; Тараймович, Ірина Володимирівна; Kainash, A. P.; Budnyk, N. V.
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    Food culture and ethics as a strategic resource for the development of the restaurant business
    ("Collection of Scientific Papers", Czech Republic, 2025-08-15) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
    The modern restaurant business is developing in the context of a profound transformation of economic, sociocultural, and technological systems. Alongside competition for the quality and innovativeness of gastronomic offerings, societal demands for ethical, safe, and sustainable operations of food service establishments are growing. Guests increasingly evaluate restaurants not only by the taste and presentation of dishes, but also by the principles of menu formation, sources of ingredient supply, waste management approaches, and consideration of cultural and dietary needs. This paradigm shift creates a dual challenge for the industry: the need to ensure profitability while integrating the values of food culture and ethics into daily operations. The restaurant is no longer merely a place for consuming prepared meals–it is becoming a carrier of a gastronomic philosophy that combines respect for traditions, social responsibility, and environmental sustainability.
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    Foodpairing across cultures: a comparative study for Ukrainian HoReCa education
    (Integration of Education, Science and Business in Modern Environment: Summer Debates, Dnipro, 2025-08-08) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
    In today’s context of globalization, intercultural mobility, and sustainable development, there is growing interest in a deeper understanding of food culture as an important component of identity, communication, and gastronomic experience. Pairing, as an approach to harmonizing the flavors of different foods and beverages, is gaining significant importance in professional gastronomy, restaurant service, and food design. At the same time, this area remains underexplored in the educational process, especially in the context of its integration into disciplines related to the culture and ethics of eating. The lack of systematized knowledge about pairing as an interdisciplinary tool for sensory, cultural, and ethical analysis of food complicates the preparation of HoReCa professionals for the challenges of modern gastronomic trends. The relevance of this issue is further reinforced by the growing demand for culturally sensitive and ethically motivated approaches to menu creation, food service organization, gastronomic tourism, and the promotion of local flavors in an international context.
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    Gerodietic meat prod-ucts technology en-riched with calcium and phosphorus
    (2011-04) Budnyk, N. V.; Будник, Ніна Василівна; Пешук, Людмила Василівна; Галенко, Олег Олександрович
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    IMPROVEMENT OF THE CONTINUOUS "PIPE IN PIPE" PASTEURIZATION UNIT
    (2020-08-26) Budnyk, N. V.; Будник, Ніна Василівна; Z a h o r u l k o; Y a n c h e v a; D r o m e n k o; S a s h n o v a; P e t r o v a; P o l o z h y s h n i k o v a
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    Influence of thermal processing by steam convector of the pickled game meat
    (2018-02) Пешук, Людмила Василівна; Будник, Ніна Василівна; Галенко, Олег Олександровия; Горбач, Олександр Ярославович; Budnyk, N. V.
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    INVESTIGATION OF RADIOACTIVE CONTAMINATION OF BONE RAW MATERIAL AS ONE OF THE ALTERNATIVE SOURCES OF ORGANIC CALCIUM
    (2012-12-15) Пешук, Людмила Василівна; Будник, Ніна Василівна; Штик, Ірина Іванівна; Budnyk, N. V.
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    Rational use of the collagen
    (2014-06) Пешук, Людмила Василівна; Галенко, Олег Олександрович; Будник, Ніна Василівна; Budnyk, N. V.
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    USE OF COLLAGENASE IN TECHNOLOGY GERODIETETIC PRODUCTS
    (2014-03) Peshuk, L.; Halenko, O.; Budnyk, N. V.; Будник, Ніна Василівна