Друковані видання. Кафедра харчових технологій

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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.
ANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTS
(2014-04) Budnik, Nina; Korovina, Maria; Gagach, Inna
Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese
(Commodity Bulletin, 2024-04-26) Kalashnyk, O. V.; Moroz, S. E.; Калашник, Олена Володимирівна; Мороз, Світлана Едуардівна
Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, whichcomplied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected.
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.
Establishing the influence of sunflower oil quality indicators on the efficiency of the transesterification catalyst
(2025-12-30) Korchak, M.; Knysh, V.; Shostia, A. M.; Шостя, Анатолій Михайлович; Usenko, S. O.; Усенко, Світлана Олексіївна; Rachynska, Z.; Viaskov, V.; Kostenko, I.; Glavatchuk, V.; Zygin, S.; Hmelnitska, Y.; Хмельницька, Євгенія Вікторівна
The object of the study is the process of chemical transesterification of sunflower oil with increased mass fraction of moisture and acid value.Transesterification technology allows obtaining fats with the necessary physico-chemical properties without changing the fatty acid composition. The problem of using alkaline catalysts is rapid deactivation under the influence of impurities present in the fatty raw material. The greatest influence is exerted by moisture and fatty acids. Transesterification of sunflower oil with increased mass fraction of moisture and acid value in the presence of potassium glyceroxide, which is more resistant to deactivating impurities, was studied. Oil parameters: peroxide value 0.18 ½ O mmol/kg, acid value 0.08 mg KOH/g, mass fraction of moisture 0.05%, crystallization temperature –18.38°C.Oil samples with mass fractions of moisture from 0.1 to 0.75% (obtained by adding water) were stored for two months under the following conditions: temperature (20±2) °C, air humidity not more than 70%. After storage, the acid value was measured in each sample and transesterification was performed. The efficiency of the process was assessed by the oil crystallization temperature. The maximum values of oil indicators at which the potassium glyceroxide catalyst is effective were established: mass fraction of moisture 0.4%, acid value 0.28 mg KOH/g. At the same time, the crystallization temperature of sunflower oil is –3.95°C, which corresponds to the maximum increase in the crystallization temperature of oil as a result of transesterification. The results obtained make it possible to effectively transesterify sunflower and other types of non-standard quality oils without preliminary treatment. This will reduce the cost of production and increase the profitability of enterprises (depending on the indicators of non-standard raw materials).
FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS
(2022-11-04) Dubova, H. Y.; Levchuk, I.; Holubets, O.; Miroshnikov, V.; Дубова, Галина Євгеніївна
The article shows options for fermenting tree leaves (cherries, apricots, lindens) and berries (raspberries, currants) to obtain aromatic raw materials. The purpose of the work is to obtain a modernized technology for obtaining dried leaves with the aroma of the corresponding fruits or berries. To obtain the desired effect, the possibility of using the tea leaf preparation technology was investigated. The basis of this technology consists of three main operations of preparing the leaf for drying - partial dehydration (or cold drying), leaf rolling, fermentation in a semi-closed vessel. Further, the fermented leaves are dried according to special regimes. It was found that the technology of tea leaf preparation can be successfully used for leaves of trees and berries. Three basic operations make it possible to obtain flavored leaves. The article shows that the intensity of the aroma and its correspondence to fruits and berries to a large extent depends on the conditions for the first operation - cold drying. The result of the study is that partial dehydration can be successfully carried out in two ways - classical (sheet packing in fabric layers) and modernized (freezing followed by defrosting). The upgraded method makes it possible to simplify the subsequent twisting operation and shorten the duration of fermentationDrinks from the leaves after fermentation are an alternative or a good addition to herbal teas
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.
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.
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
Hotel and restaurant education through the prism of globalisation processes
("ScientificWorldJournal", 2025) Moroz, S. E.; Kalashnyk, O. V.; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
The article explores the evolving role of hospitality education amidst globalization, emphasizing its significance in shaping professionals who represent national economies and cultures on a global stage. It addresses the dual challenge of aligning with international standards in service, management, and food technologies while preserving local cultural authenticity, a key factor in attracting global tourists. The study highlights the need for forward-thinking educational models that anticipate industry trends, such as digitalization, sustainable development, multicultural interactions, and crisis resilience. By analyzing contemporary practices, including the University of Paderborn’s innovative approaches and the Culinology framework, the article proposes strategies to enhance training programs. These include integrating international service standards, fostering multilingual and multicultural competencies, and incorporating practical simulations to prepare students for diverse markets. Emphasis is placed on digital tools like CRM platforms and data analytics, alongside crisis management training, to equip professionals for dynamic global environments. The article underscores the importance of balancing global standards with national identity to produce mobile, creative, and adaptable specialists. Through international partnerships, dual-degree programs, and hands-on practices like «live labs» and gamification, hospitality education can drive innovation and competitiveness, ensuring graduates contribute to sustainable growth and cultural dialogue in the global hospitality industry.
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
Influence of thermal processing by steam convector of the pickled game meat
(2018-10) Peshuk, Lyudmyla; Gorbach, Oleksandr; Galenko, Oleg; Budnik, Nina
Pedagogical management as a factor in forming entrepreneurial competence in future specialists in the hospitality industry
(ПДАУ, м. Полтава, 2025-10-21) Moroz, S. E.; Kalashnyk, O. V.; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
Entrepreneurial competence in future specialists in the hospitality industry is a key factor in their professional capability under market economy conditions and the rapid transformation of the service environment. Hospitality as a dynamic sector combines business, social, cultural, and emotional dimensions, requiring specialists not only to master service techniques or management but also to have a deep understanding of entrepreneurial thinking logic. The formation of this competence cannot be spontaneous; it requires a systematic pedagogical organization, in which pedagogical management plays a leading role—a purposeful management of the educational process that integrates learning, personal development, and stimulation of professional initiative.
Rational use of the collagen
(2014-06) Пешук, Людмила Василівна; Галенко, Олег Олександрович; Будник, Ніна Василівна; Budnyk, N. V.
Stakeholder engagement as a factor in enhancing the quality of the educational process: the case of the department of food technologies at Poltava state agrarian university
("SWorldJournal", Dnipro, 2025-08-11) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна
Стаття присвячена аналізу ролі готельно-ресторанної освіти в умовах глобалізаційних процесів. Розглядаються нові вимоги до підготовки фахівців індустрії гостинності, які поєднують міжнародні стандарти сервісу, менеджменту та харчових технологій зі збереженням локальної культурної автентичності. Особлива увага приділяється інноваційним підходам у навчанні, включаючи цифровізацію, мультикультурну компетентність, підготовку до кризових ситуацій та інтеграцію науки й практики. Стаття підкреслює необхідність формування мобільних, креативних та стійких до викликів професіоналів, здатних працювати в умовах глобального ринку праці, зберігаючи при цьому національну унікальність. На основі аналізу сучасних освітніх практик, зокрема досвіду Університету Падерборна та підходу Culinology, пропонуються шляхи вдосконалення підготовки фахівців для забезпечення конкурентоспроможності та сталого розвитку індустрії гостинності.
STUDY OF AROMATIC COMPONENTS IN THE COURSE OF INITIATING ENZYMATIC REACTIONS IN THE EDIBLE MUSHROOM PLEUROTUS OSTREATUS
(2021-12-01) Дубова, Галина Євгеніївна; Доценко, Наталія Вікторівна; Михайлова, Оксана Борисівна; Поєдинок, Наталія Леонідівна
USE OF COLLAGENASE IN TECHNOLOGY GERODIETETIC PRODUCTS
(2014-03) Peshuk, Lyudmila; Halenko, O.; Budnik, Nina
АДАПТАЦІЯ СТУДЕНТІВ ДО ЗМІН НАВЧАННЯ В УМОВАХ ДІДЖИТАЛІЗАЦІЇ
(2021-02-25) Дубова, Галина Євгеніївна; Сукманов, Валерій Олександрович
АНАЛІЗ ЗАКОНОДАВЧО-НОРМАТИВНОГО ЗАБЕЗПЕЧЕННЯ БЕЗПЕЧНОСТІ ТА ЯКОСТІ ДИТЯЧОГО ХАРЧУВАННЯ
(2019-03-15) Кайнаш, Алла Петрівна; Будник, Ніна Василівна
Аналіз міжнародних баз даних інтелектуальної власності як інструмент пошуку інновацій у харчовій промисловості
("Global development of science, technology and culture", м. Вільнюс, 2025-09-17) Мороз, Світлана Едуардівна
Стаття присвячена аналізу міжнародних баз даних інтелектуальної власності як інструменту пошуку та оцінки інновацій у харчовій промисловості. Розглянуто роль патентної інформації, що накопичується в системах WIPO Patentscope, Espacenet, USPTO та інших, у виявленні сучасних тенденцій розвитку харчових технологій. Особлива увага приділяється можливостям використання цих ресурсів для уникнення дублювання досліджень, формування конкурентних переваг та обґрунтування нових проєктів. Підкреслюється значення патентного аналізу для підготовки фахівців, розвитку критичного мислення та інтеграції цифрових інструментів, зокрема штучного інтелекту, у наукову практику. Визначено перспективи впровадження патентних даних для створення функціональних і сталих харчових продуктів, що відповідають глобальним трендам.

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