19 November 2015 year an excursion was held at the Odesa National Academy of Food Technologies for schoolchildren of school No. 51 at the Department of Milk Technology, fats and perfumery and cosmetic products. It was conducted by a senior teacher of the Department of Milk Technology, of fats and perfumery and cosmetic products Yevhenii Oleksandrovych Kotlyar. Students of the 3rd year of the TM-35 group (technologists of fats and fat substitutes, 4-th course of the TM-43 group (storage technologists, canning and processing of milk) conducted a tour of the department and organized master classes for schoolchildren in auditorium D-125 with their participation in the preparation of ice cream with banana filling, table mayonnaise and toilet soap with lavender.

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.

10-11 November 2015 year took place VIII All-Ukrainian Conference of Young Scientists, graduate students and students "Problems of forming a healthy lifestyle in young people". The conference was held 10-11 November 2015 p. in the form of plenary and sectional meetings. All presented reports will be placed in the collection of conference materials on electronic and paper media. 10 In November, the opening of the conference and the plenary session took place. The report at the plenary session was presented by the assistant of the department of TMZhIPKZ Skrypnichenko D.M.. on the topic: "Justification of fermentation parameters, ripening and storage of protein mass for the production of soft probiotic cheeses".

10 November in 14-00 to the auditorium. A-422 took place sectional meeting by direction “TECHNOLOGICAL ASPECTS OF THE PRODUCTION OF FOOD PRODUCTS OF MEDICINAL AND PREVENTIVE DIRECTION”. Heads - Dr. Tech. of science, professor, chief. Tkachenko N.A. Department of TMJ and PCZ. Dr. Tech. of science, professor, chief. Department of TMR and MP Vinnikova L.G. Secretary - assistant of the Department of TMJ and PCZ Lanzhenko L.O. The following reports were presented:

• “QUANTITATIVE DETERMINATION OF CHLORAMPHENICOL IN NATURAL HONEY USING THE ELISA PRINCIPLE ON THE KWINBON TEST SYSTEM” (Nikonova I.S., student of the 5th year of the Faculty of Agronomy of the Kherson State Agrarian University);
• “UNCONVENTIONAL SOURCES OF NATURAL DYES FOR HEALTHY NUTRITION” (Yarosh K.O., student of OKR "Master" of the CHETOP faculty of the National University of Food Technologies);
• “STUDY OF STRUCTURAL AND MECHANICAL PROPERTIES OF MILK AND CARROT MINCHE” (Filatova K.S., 3rd year student of NNIRGB, Donetsk National University of Economics and Trade named after. Mykhailo Tugan-Baranovskyi);
• “RECOMMENDATIONS FOR THE USE OF DIETARY FIBERS IN THE PRODUCTION OF LOW-FAT MAYONNAISES” (Makovska T.V., graduate student of the department of TMZhIPKZ of the Odessa National Academy of Food Technologies);
  
• “THE ROLE OF FATTY ACIDS IN HUMAN NUTRITION AND IN THE PRODUCTION OF FUNCTIONAL PURPOSE SPREADS” (Kurenkova O.O., graduate student of the department of TMZhIPKZ of the Odessa National Academy of Food Technologies);
  
• “SCIENTIFIC JUSTIFICATION OF THE COMPOSITION OF SOURDISH FOR THE PRODUCTION OF FERMENTED DAIRY PRODUCTS FOR PEOPLE WITH A HEART- VASCULAR DISEASES” (Okunevska S.O., graduate student of the department of TMZhIPKZ of the Odessa National Academy of Food Technologies).

in addition, were presented 23 poster reports.

5-7 November 2015 Odesa National Academy of Food Technologies participated in the exhibition, which took place in the city of Zaporozhye under the name Education Fair “17-I am an interregional exhibition”. Higher educational institutions of the cities of Zaporozhye took part in it, Kharkiv, Kyiv, Cherkasy. Students were present as part of the exhibition 9-11 classes in Zaporozhye and oblasts as well as students of lyceums, schools, technical schools in the total number of approx 300 person. The academy was represented by the senior teacher of the TMZhIPKZ department E.O. Kotlyar. and the deputy dean for career guidance work of the faculty of automation, mechatronics and robotics Razdabudko A.V.

17 October 2015 year at the department of milk technology, fats and perfumery and cosmetic products in laboratory D-111 laboratory work of group TM-43 with assistant Olga Oleksandrivna Kurenkova took place. Laboratory the work was devoted to ice cream production technologies, namely creamy with vanilla and creamy with pieces of bananas. Students got acquainted in more detail with the selection of the main components for production and calculations of milk-based ice cream recipes. Also, students studied the main technological operations and technological equipment in the production of ice cream.

10 October 2015 year At the department of milk, fats and perfumery and cosmetic products, laboratory work of the TM-34 group took place (a) with senior teacher Kotlyar Yevhenii Oleksandrovych. Laboratory work was devoted to the technology of production of table mayonnaise “Provencal” with various flavor fillers, namely with horseradish, dill and Azerbaijani spices. The benefit of mayonnaise is that, what, it promotes complete absorption of food. This is very important for a good mood and increasing work capacity. For a completely healthy person, it will not have any negative effect.

Presentation of the Technological Institute of Food Industry:

• Faculty of grain technology, bread products, confectionery products, compound feed and biofuel;
• Faculty of Food Technology, perfumery and cosmetic products, expertise and commodity studies;
• Faculty of wine technology and nanobiotechnologies;
• Faculty of innovative food technologies, restaurant, hotel and tourist business.

Addresses: m. Odesa, St. Rope, 112.
Help by phone: (048) 712-40-88; (048) 712-40-67.