17 November 2015 year in 13-30 to the auditorium. D-107 took place scientific and practical conference of students 3, 4 and 5 courses. Scientific adviser – Doctor of Chemical Sciences, Associate Professor Sevastyanova O.V.. The conference started with a presentation students 5 course of the TM-53 group on the topic: “Aromatic properties of milk and fermented milk products”. The students examined the taste and aroma properties of dairy products (kefir, Dairy cheese, curdled milk, Ryazan girl, cream, Dutch cheese). The technology of yogurt from cow's and goat's milk with different taste properties was developed. DVS sourdough from the Danish firm Hr. Hansen Yo-flex was used as a leavening composition, and as flavoring substances – melon juice and roasted pumpkin seeds. The students finished the report with a tasting of the produced products.

The following made a presentation students 3 course of the TM-35 group on the topic: “Preparation of soap in laboratory conditions”. Students presented the history of the development of soap making, classification of soap, basic components and basic technologies of soap production. The experimental part consisted of preparing soap and evaluating the quality of the finished product. Soap base was used as the main components, vegetable oils (apricot kernel oil, lavender essential oil, olive oil); food dyes and various additives (dried herbs, coffee beans). After the presentation, each teacher received a piece of magic soap.

Presentation with a report on the topic: “Production of processed cheese “Amber” in an alternative way” were presented next students 4 course of the TM-43 group (a) Ramazashvili G., Sagienko B., Play Ya. They familiarized those present with the history of development, assortment, characteristic, chemical composition, nutritional and biological value, processed cheese production scheme “Amber”. As the main components in the production of this product, the students used sour milk cheese, baking soda, table salt, etc. Also, the report was finished with a tasting of the produced product.

They were the next to speak students 4 course of the TM-43 group (a) Windysh V., Kudelko S., Kutyakov S. on the topic: “Production of cheese “Philadelphia”. Students reported on the history of cheese, production technology, types of cheese, the use and beneficial properties of cheese “Philadelphia”. The students also produced cheese “Philadelphia” in laboratory conditions, the organoleptic evaluation of which could be carried out after the students' report.

Students 4 Kurusu group TM-43 (b) Chelak A., Bevzyuk T., Kopiyko A. made a report “Mozzarella and features of its alternative preparation”. Students presented a presentation, which included classification, interesting facts, nutritional value of the product and useful properties, major producers of cheese, technological scheme of cheese production, economic calculation of costs for 100 g of cheese. After the presentation, everyone could taste the produced cheese “Mozzarella”.

They were the last to speak students 4 course of the TM-43 group (b) Drozd E., Parakhonich V., Dovganich O., Mamintova K., Unread M. with a report: “Preparation of a spread of modified cocoa and stevia”. Students presented an assortment of spreads; differences of spread from butter and margarine; the main raw material; basic technological operations in the production of spreads; analysis of the composition of spreads on the market of Ukraine. The experimental part consisted of the production of chocolate spread with stevia, as well as assessment of the quality of the finished product. At the end of the report, students and teachers of the department held a tasting of the produced product.