Students of the department of TMZhIPKZ, who are studying for OKR “Master's degree” specialty 8.05170108 "Storage technologies, canning and processing of milk" sent to undergo production and research practices with 02.02. to 15.03.2015 of the year at the department of milk technology, fats and perfumery and cosmetic products.

Students, who are studying for OKR “Specialist” specialty 7.05170108 "Storage technologies, canning and processing of milk" were sent to undergo production practice with 16.02 to 01.03.2015 year and pre-diploma practice with 02.03. to 15.03.2015 year for such enterprises of the industry: TOV "GORMOLZAVOD", Zhytomyr Maslozavod PJSC, PJSC "Kremenchutsk City Milk Plant", PJSC "Yuriya", ZHLK-Ukraine PJSC. Students, who are studying for OKR “Bachelor”, professional direction "Storage technologies, milk canning and processing" are sent for pre-diploma practice with 02.03. to 22.03.2015 year at such enterprises: TOV "Gormolzavod", PJSC "Zolotonysk Oil Mill", PJSC "Yuriya", Zhytomyr Maslozavod PJSC, "INTER FOOD" LLC, Tulchyn branch. Students, who are studying for OKR “Bachelor” correspondence form of education, professional direction "Storage technologies, canning and processing of milk" sent for pre-diploma practice with 02.02. to 01.03.2015 year for such enterprises: TOV "GORMOLZAVOD", LLC "Bilotserkivskii dairy plant" and others.

10 February 2015 year Odesa National Academy of Food Technology participated in a vocational guide in the secondary school of I-III centuries. №122 m. Odessa, which was organized by the Odessa City Employment Center. In this event were presented 11 faculties of the Academy, as well as all structural units. Representative of the Faculty of Technology and Safety, Accordingly, the Department of Fat's Milk Technology and Perfume and Cosmetic, She spoke Assistant Olga Kurrenkova. The students were present at the event 9-11 School classes №122. Students were presented with advertising presentations of faculties and structural institutions.

Dear students, Teachers and colleagues!

Congratulations to everyone with New Year and Christmas!

9 December 2014 year At the department of milk, Fat and perfume and cosmetic means have passed a student scientific conference on the results of students' research and research work 4 and 5 courses. At the conference was presented 6 Reports, namely:

1. Development of functional -purpose production technology. Students of the TM-43 group(a) – Tiginyan A., Didik O., Kasyanova a. Scientific adviser – Assistant Olga Kurrenkova.
2. Development of technology of new types of ice cream. Students of the TM-43 group(a) – Stolyarenko A., Moroites V., Neritsev O., Naulik village. Scientific adviser – Assistant Olga Kurrenkova.
3. Bio-Destruction Packing in the food and dairy industry. Students of the TM-53 group(a) – GUK O., Tsurkan and. Scientific adviser – Docent Sevastyanova Olena Volodymyrivna.
4. Development of technology of functional mayonnaise. Students of the TM-53 group(a) – Volkova O., Stepanyuk Fr.. Scientific adviser – Associate Professor Nadiya Alexandrovna.
5. Development of technology of new types of ice cream. Students of the TM-53 group(a) – Gonzalez V., Hydrovych V.. Scientific adviser – Associate Professor Nadiya Alexandrovna.
6. Monitoring the main methods of determining protein and fat in dairy products. Students of the TM-43 group(b) – Dergachova V., Korpan I, Lukina L., Chub I., Kravchenko V., Selller s. Scientific adviser – Docent Sevastyanova Olena Volodymyrivna.

Laboratory work at the Milk Department, Fat and perfume and cosmetic means form students' skills and skills in the production and determination of the quality of dairy products on the basis of modern methods of production and control. In doing so, students get acquainted with the range of production, terminology, Quality indicators. The content of laboratory work includes the processing of theoretical material and the progress of work performance. For each student's job, a report is drawn up, which is presented by the teacher to check. When performing laboratory work, students have the opportunity to produce and evaluate the quality of dairy products in production conditions. Monday 1 December The department has passed a laboratory class in groups TM-43(b) with the assistant Kurenkova OO. From the disciplines “Milk technology with KP” and “Innovative industry technologies”. The theme of the work was “Evaluation of butter and spread”, and “Studying technological features of functional milk drinks production”. In laboratory conditions, students checked for quality butter and spread, and also produced vitaminized milk and yogurt using vitamin C. On Tuesday 2 December passed laboratory work in groups TM-43(a) with the assistant Kurenkova OO. From discipline “Student research” and “Innovative industry technologies” topics: “Production of ice cream with a mint liqueur” and “Studying technological features of production of probiotic dairy products”. Also on the basis of mint liqueur on a dairy basis was produced French dessert “Chocolate mousse”. On Wednesday 3 December with the assistant OO Kurekova. Laboratory classes were conducted with a group TM-57(b) (masters) From discipline “Scientific and technological progress and development forecasting”. Under laboratory conditions was produced 4 products: dessert “Milk pudding” (cooked from fresh products – milk, yolks, Sugar, as well as starch and gelatin, that is used to thicken pudding), ice “Seal” and “Chocolate” (natural without the use of stabilizers) and mayonnaise using a combined complex of vegetable oils (sunflower refined and unrefined, corn and pumpkin oils). Thursday 4 December Laboratory classes were conducted with a group TM-53(a) (Specialists) with the assistant of the Department of Kurenkova OO. From discipline “Functional Dairy Technologies” on the topic: “The use of mineral substances in the production of dairy products”. For this purpose, condensed milk with sugar was produced, enriched with a complex of minerals and vitamins, as well as mayonnaise using a complex of vegetable oils. After production of condensed whole milk with sugar, enriched with minerals and vitamins, a waffle -based cake was made. At the end of each laboratory work, an organoleptic assessment of the quality of produced products was required.