Academic disciplines and programs for graduate students
Mandatory educational components
Elective educational components
Educational and scientific program 181 “Food technologies” 2025 for the training of doctors of philosophy
Elective educational component "Chemistry and physics of milk" aimed at the formation of third-level higher education in-depth knowledge of chemical composition, properties and patterns of changes in milk raw materials during production, storage and technological processing. Special attention is paid to the use of this knowledge to improve existing and develop the latest technologies of dairy and milk-containing products based on progressive, including "barrier", technologies. The chemical composition and properties of milk raw materials are considered, modern methods of its processing, chemical and physico-chemical changes of its components during technological processes, their impact on the quality and safety of dairy and milk-containing products, as well as to extend the storage period.
the purpose the study of the optional educational component "Chemistry and physics of milk" is the acquisition by PhD degree holders of in-depth knowledge of the chemistry of dairy raw materials for solving complex problems of professional and/or research and innovation activities in the field of production of dairy and milk-containing products, applying the methodology of scientific activity and conducting own scientific research, the results of which have scientific novelty, theoretical and practical significance.
The main tasks of studying the selective OC "Chemistry and physics of milk" are:
- acquiring knowledge about the chemical composition of milk of different types of mammals, physical and chemical, organoleptic and technological properties of milk during its processing into milk and milk-containing products;
- use of special knowledge regarding changes in the constituent parts of milk during mechanical processing, thermal and biochemical processing to solve complex problems of professional and/or research and innovation activities in the field of production of milk and milk-containing products, taking into account the peculiarities of the Southern region of Ukraine.
Elective educational component "Technologies of dairy and milk-containing products with flavoring additives" is aimed at the formation of in-depth knowledge of classification in the holders of the degree of Doctor of Philosophy, chemical composition and functional-technological properties of flavoring additives, regularities of their use in the technologies of dairy and milk-containing products. The scientific and practical bases of the selection and justification of the dosage of additives are considered, their influence on the organoleptic, physico-chemical and structural-mechanical properties of finished products, as well as on its quality and safety indicators. Special attention is paid to the development and improvement of technologies of dairy and milk-containing products with flavor and aroma additives, taking into account the principles of resource efficiency, energy saving and sustainable development. The educational component provides a scientific basis for substantiating innovative technological solutions, evaluation of their effectiveness and practical application in the production of dairy products.
the purpose the study of the selective educational component "Technology of dairy and milk-containing products with flavoring additives" is the formation of in-depth knowledge and the ability to scientifically justify the choice and use of flavoring additives in the holders of the degree of Doctor of Philosophy, to develop and improve the technologies of milk and milk-containing products with the provision of appropriate indicators of their quality and safety, evaluate the technological and resource efficiency of the proposed solutions, taking into account the principles of sustainable development.
The main ones tasks study of the educational component "Technology of dairy and milk-containing products with flavoring additives" is:
- acquiring in-depth knowledge about classification, chemical composition and functional-technological properties of flavoring additives, which are used in the production of milk and milk-containing products;
- mastering scientific and practical approaches to choice, substantiation of dosage and use of flavoring additives, taking into account the characteristics of raw materials, technological processes and characteristics of target products;
- formation of the ability to scientifically substantiate the development and improvement of technologies of dairy and milk-containing products with flavor and aroma additives, in particular, with the use of resources- and energy-saving technological solutions;
- acquisition of knowledge and skills regarding evaluation of technological efficiency, quality and safety of dairy and milk-containing products with flavoring additives;
- formation of the ability to take into account the principles of sustainable development and regional features of the Southern region of Ukraine during the justification of technological solutions in the production of dairy products.
Educational and scientific program 181 “Food technologies” 2024 for the training of doctors of philosophy
Educational component (OK) "scientific and practical bases of technologies of special purpose combined dairy and vegetable products" ensures the development of technologies of combined products of increased biological and nutritional value with a balanced chemical composition based on advanced technologies, the latest methods of preparation of raw materials and semi-finished products, changes in the main components of dairy and vegetable raw materials during the technological process, and also studies their influence on the quality of finished products and their storage period. Provides PhD candidates with the necessary knowledge on the scientific and practical foundations of the development of the latest and improvement of existing technologies of combined products, intended for the nutrition of a specific defined group of consumers - children, athletes, elderly people, people, patients with diabetes, etc, development and implementation of new resources- and energy-saving technologies, the use of new non-traditional, in particular, domestic, raw materials with functional properties for the production of special purpose combined products with a given chemical composition and a long shelf life.
Educational component (OK) "Chemistry and Physics of Milk" provides in-depth knowledge of the chemical composition and properties of milk and secondary dairy raw materials while improving existing and developing the latest technologies of dairy and milk-containing products based on progressive, at t.ch. "barrier" technologies; regarding the latest methods of processing milk and secondary dairy raw materials during technological processes, and also studies the impact of changes in milk and secondary dairy raw materials during technological processes on the quality and safety of dairy and milk-containing products and their storage periods.
OK "The latest technologies of oil and fat products from modern raw materials" ensures the development of technologies for the production of oil and fat products of increased biological and nutritional value based on progressive technologies, methods of preparation of raw materials and emulsions, changes in the main components of raw materials during the technological process and their impact on the quality of finished products. Provides graduate students with the necessary knowledge, regarding the improvement and increase of the range of health products, development and implementation of new resources- and energy-saving technologies, the use of new non-traditional and local raw materials with functional properties for the production of oil and fat products, extended storage period.
Educational and scientific program 181 “Food technologies” 2023 for the training of doctors of philosophy
Educational component (OK) "Latest technologies of dairy and combined products of special purpose" ensures the development of technologies of dairy and combined products of increased biological and nutritional value with a balanced chemical composition based on advanced technologies, the latest methods of preparation of raw materials and semi-finished products, changes in the main components of dairy and vegetable raw materials during the technological process, and also studies their influence on the quality of finished products and their storage period. Provides PhD candidates with the necessary knowledge on the development of the latest and improvement of existing technologies of dairy and combined products, intended for the nutrition of a specific defined group of consumers - children, athletes, elderly people, people, patients with diabetes, etc, development and implementation of new resources- and energy-saving technologies, the use of new non-traditional, in particular, domestic, raw materials with functional properties for the production of special purpose dairy and combined products with a specified chemical composition and long shelf life.
Educational component (OK) "Chemistry of dairy raw materials" provides in-depth knowledge of the chemical composition and properties of dairy raw materials while improving existing and developing the latest technologies of dairy and milk-containing products based on progressive, at t.ch. "barrier" technologies; regarding the latest methods of processing dairy raw materials during technological processes, and also studies the impact of changes in dairy raw materials during technological processes on the quality and safety of dairy and milk-containing products and their storage terms.
Educational and scientific program 181 “Food technologies” 2022 for the training of doctors of philosophy
Discipline "Chemistry of dairy raw materials" conditions acquisition of in-depth knowledge of chemistry by doctors of philosophy dairy raw materials for solving complex problems of professional and/or research and innovation activities in the field of production of milk and milk-containing products, for application of the methodology of scientific activity, as well as conducting one's own scientific research, the results of which have scientific novelty, theoretical and practical significance.
The main tasks of studying the discipline "Chemistry of dairy raw materials» is:
- acquiring knowledge about chemical composition of milk of different types of mammals, physical and chemical, organoleptic and technological properties of milk at its processing into milk and milk-containing products;
– the use of special knowledge regarding changes in the constituent parts of milk during mechanical processing, thermal and biochemical treatment for solving complex problems of professional and/or research and innovation activities in the field of production of milk and milk-containing products taking into account the peculiarities of the Southern region of Ukraine.
The discipline "Modern and craft technologies in cheesemaking" provides ignorantI to doctors of philosophy of professional imaginative thinking, necessary theoretical knowledge and practical skills, connected from the ability to produce new ideas, solve complex problems of professional and/or research and innovation activities in the field of production of modern and craft cheeses, apply the methodology of scientific activity, and also to conduct own scientific research, the results of which have scientific novelty, theoretical and practical importance in the production of high-quality and safe cheeses and cheese products, taking into account the principles of the organization of waste-free production and the characteristics of the Southern region of Ukraine.
The tasks of studying the discipline "Modern and craft technologies in cheese making» is: ability critically analyze and evaluate the current state and development trends cheese industry, at t.ch. in the Southern region of Ukraine; ability detect, set and solve complex specialized tasks of a research nature and practical problems technical and technological nature, related to craft production technologies, classic and modern cheeses and cheese products; the ability to ensure the quality of work performed in the cheese industry, at t.ch. in the Southern region of Ukraine; study of requirements for the quality of dairy raw materials, its mechanical and antibacterial processing in the cheese industry, storage conditions; study of raw material quality research methods, semi-finished products and finished cheeses, as well as production control systems; familiarization with the regulatory framework of the cheese industry, range and classifications of cheeses and cheese products; study of technological schemes of production craft, classic and modern cheeses and cheese products, their hardware design, features of preparation of raw materials for processing, the essence of technological processes, conditions for the formation of consumer properties, packaging, storage and transportation of finished products; the ability to apply in-depth knowledge of the scientific foundations of cheese production in the development and implementation of measures to improve the technologies of modern and craft cheeses at cheese-making enterprises and to increase the quality of cheeses and cheese products, to develop and introduce the latest resources into production based on a systematic approach- and energy-saving technologies of modern and craft cheeses and measures to assess the state of technology, quality and safety craft, classic and modern cheeses and cheese products.
The discipline "Waste-free technologies in the milk processing industry" ensures the acquisition of knowledge by doctors of philosophy, skill, skills in mastering issues of waste-free and low-waste technology in the dairy industry; mastering the ability to produce new ideas, solve complex problems of professional and/or research and innovation activities in the implementation of waste-free and low-waste technologies at milk processing enterprises using the methodology of scientific activity, and also to conduct own scientific research, the results of which have scientific novelty, theoretical and practical significance.
The main tasks of studying the discipline "No-waste technologies in the milk processing industry" are the study of ways and directions of increasing the efficiency of milk processing into dairy and milk-containing products based on the principles of zero-waste and low-waste technologies.
