30 March 2015 year at the department of milk technology, fats and perfumery and cosmetic products passed cathedral scientific and practical conference of masters according to the results of their research work in the laboratories of the department. They took part in the conference 6 masters, namely Gresko Iryna, Popov Ivan, Mykhailo Mishchenko, Serhii Mitrov, Natalia Glazunova and Volodymyr Pylypiv.

In addition to students, teachers of the department were present at the conference, namely: chief. department, Professor Nataliya Andriivna Tkachenko, associate professors: Yevgenia Oleksandrivna Izbash, Chabanova Oksana Borysivna, Dyudina Iryna Anatolyivna, Olena Volodymyrivna Sevastyanova; assistants: Kotlyar Yevhen Oleksandrovych, Olga Oleksandrivna Kurenkova, Tetyana Volodymyrivna Makovska.

The first speaker was the master with a report and presentation Gresko Iryna (scientific director – prof. Tkachenko N.A.). Her master's thesis topic – “Development of functional mayonnaise production technology”. The results of research analyzes in the field of creating functional oil-fat emulsions were presented, which are obtained by the introduction of biologically active additives, using functional ingredients, and themselves before- and probiotics.

The second speaker was M.Sc Popov Ivan with a theme: “Improvement of milk technology and dairy drinks with extended storage period” (scientific director – Assoc. Dyudina I.A.). This paper proposes the use of a new disinfectant reagent “Aquaton-10” in order to extend the shelf life of milk and fermented milk drinks.

The next master's degree, who gave a speech, was Mykhailo Mishchenko. He is working on a comprehensive master's thesis on the topic: “The use of enriched oil in the technology of fish preserves based on spicy and aromatic raw materials” (scientific director – Assoc. Dec N.O.).

Master's degree Serhii Mitrov made a presentation on the topic: “Gum arabic as one of the components of modern dairy products” (scientific director – Assoc. Sevastyanova O.V..). Gum arabic is widely used in various areas of the food industry as a structure regulator, consistency, stabilizer of dispersed systems, etc. Its functional features are determined by the features of its chemical structure and composition.

The next one made a speech Natalia Glazunova (scientific director – Assoc. Izbash E.O.) The topic of her master's thesis is related to the development of technology for the production of cheese products for diabetics with stevia. This sweetener is non-toxic, low calorie, not addictive, successfully used as a sweetener in diabetes and carbohydrate metabolism disorders.

The last speaker was Pylypiv Volodymyr (scientific director – prof. Tkachenko N.A.) with the topic of the report: “Technological aspects of complex processing of casein whey for technical and feed purposes.” Rational use of secondary dairy products is no less relevant and significant problem, as well as industrial processing. It's a pity, is assigned to her, including processors, consumers and investors, insufficient attention. So, the task of full use of milk whey remains unsolved and requires the introduction of new technical and technological solutions into practice.