SCIENTIFIC ACHIEVEMENTS OF SCIENTISTS OF THE INSTITUTE OF FOOD RESOURCES IN SOLVING CURRENT PROBLEMS OF AGRICULTURAL SCIENCE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-01

Keywords:

food technologies, innovations, scientific developments, scientific activity, analysis of activity

Abstract

Subject. The subject of the study is the scientific and scientific-technical activities of Institute of Food Resources of NAAS. Purpose. The purpose of the work is to analyze the activities of the scientific institution and outline its contribution to solving the scientific problems of food technology. Methods. The assessment of the effectiveness of the institution's activities was carried out in compliance with the principle of an analytical approach to generalizing results and criteria in accordance with the Methodology for assessing the effectiveness of scientific activities of scientific institutions, which was used during the official certification. Results. The analysis of the activities and participation of the Institute of Food Resources of the NAAS in solving urgent problems of the food industry is fulfilled. The Institute is the main scientific institution in the NAAS system on issues of scientific support for the food and processing industry. An analysis of the scientific activities of the institute in implementing the NAAS scientific research program over the past five years is presented. It is noted that the main area of scientific support is the development and implementation of effective technologies in the dairy, meat, sugar, alcohol and bakery industries. The most significant results of scientific research in the development of resource-saving technologies for processing meat and dairy raw materials are presented; improvement of technological processes in food production and bioconversion of plant raw materials; creation of new functional components and use of non-traditional types of raw materials in food technologies; creation of new bacterial preparations to increase the efficiency of food production processes; development of theoretical foundations and methodological approaches to economic policy in the food sector. Characteristics of innovative developments brought to industrial implementation are presented. Scientific and organizational aspects of the institute's activities and cooperation with other scientific institutions are highlighted. Problem issues related to the prospects for further development are identified. Scope of results. Scientific results obtained during fundamental and applied research are aimed at improving food technologies based on new technological solutions, providing scientific support for developments in the meat processing, dairy processing, sugar, alcohol and baking sub-sectors of the food industry, and training qualified specialists.

Downloads

Download data is not yet available.

References

Voitsekhivska, L., Verbytskyi, S., Franko, O., Nedorizaniuk, L., Shelkova, T. (2022). Doslidzhennia netradytsiinoi syrovyny roslynnoho pokhodzhennia dlia funktsionalnykh miasnykh produktiv. [Research on non-traditional raw materials of plant origin for functional meat products] Visnyk ahrarnoi nauky. [Bulletin of Agricultural Science]. 11 (100). P. 67–73. https://doi.org/10.31073/agrovisnyk202310-10. [In Ukrainian].

Voitsekhivska, L., Verbytskyi, S., Franko, O., Nedorizaniuk, L., Shelkova, T. (2023). Vplyv netradytsiinoi syrovyny roslynnoho pokhodzhennia na yakist sosysok dlia diietychnoho kharchuvannia. [Influence of non-traditional raw materials of vegetable origin on the quality of sausage for dietary nutrition] Visnyk ahrarnoi nauky. [Bulletin of Agricultural Science]. № 10 (101). P. 69–75. https://doi.org/10.31073/agrovisnyk202310-10. [In Ukrainian].

Voitsekhivska, L., Borsoliuk, L., Verbytskyi, S., Okhrymenko, Yu. (2021). Doslidzhennia pokaznykiv bezpechnosti ta yakosti miasa ptytsi mekhanichno vidokremlenoho. [Research of safety and quality parameters of the mechanically separated poultry meat] Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 9 (17). P. 46–53. https://doi.org/10.31073/foodresources2021-17-05. [In Ukrainian].

Romanchuk, I., Yudina, T., Minorova, A., Moiseieva, L., Serenko, A., Babko, D. (2021). Efektyvnist hidrolizu laktozy u vtorynnii molochnii syrovyni. [Efficiency of lactose hydrolysis in secondary milk raw materials]. Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 9(17). P. 129–136. https://doi.org/10.31073/foodresources2021-17-13. [In Ukrainian].

Tkachenko, S. V., Stychynskyi, E. V., Petrenko, V. V., Sheiko, T. V., Khomichak, L. M. (2023). Determination of the filtration speed under suspensions pressure in the sugar processing. Case Studies in Chemical and Environmental Engineering. V. 7. 100336. https://doi.org/10.1016/j.cscee.2023.100336.

Khomichak, L. M., Kuznietsova, I. V., Zaichuk, M. V., Dzhohan, O. I., Zaichuk, L. P., Bondar, M. V. (2023). Doslidzhennia termichno modyfikovanoho defekatu ta yoho zastosuvannia dlia ochyshchennia transporterno-myinoi vody. [Research of thermally modified filtration sludge and its application to treat conveyer-washing water]. Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 11 (21). P. 159–166. https://doi.org/10.31073/foodresources2023-21-16. [In Ukrainian].

Kos, T, Kuznietsova, I., Sheiko, T., Khomichak, L., Bal-Prylypko, L.,Vasyliv, V., Gudzenko, M., Nikolaenko, M., Bondar, M., Haidai, I. (2021). Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production. Potravinarstvo Slovak Journal of Food Sciences. V. 15. P. 901-916. https://doi.org/10.5219/1620.

Koval, O., Oliynichuk, S., Lysak, T. (2021). The comparative study on two commercial strains of Saccharomyces Cerevisiae for ethanol production from hard-to-ferment sugar-containing raw materials. Food science and technology. 15. Issue 1. P. 45–53. https://doi.org/10.15673/fst.v15i1.1960.

Hrinenko, I. H., Khomichak, L. M., Hrushetskyi, R. I. (2024). Perspektyvy vykorystannia yakonu (Polymnia Sonchifolia) v ozdorovchomu kharchuvanni. [Perspectiveofusingyacon(polymniasonchifolia)in healthy nutrition]. Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 12 (22), P. 44–49. https://doi.org/10.31073/foodresources2024-22-05. [In Ukrainian].

Ryzhkova, Taisia, Danylenko, Svitlana, Gursky, Petro, Heida, Iryna, Bondarchuk, Valery, Stotska, Olena. (2024). Development of the food product for special dietary uses ‒ cheese with phyto-ingredients. Phytotherapy. Journal. V. 4. P. 131–142. https://doi.org/10.32782/2522-9680-2024-4-131.

Kuznietsova, I. V., Kasamara, A. S. (2024). Otrymannia inkapsulovanoho krokhmaliu. [Obtaining microcapsulated starch] Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 12(23). 98–103. https://doi.org/10.31073/foodresources2024-23-11. [In Ukrainian].

Danylenko, S. G., Naumenko, O. V., Onishchenko, A. S., Teterina, S. M., Khonkiv, M. O., Skrotskyi, S. O. (2021). Biotechnology of newly created bacterial composition for siloing based on lactic acid bacteria. Mikrobiol. Z. 83. № 6. P. 20–31. https://doi.org/10.15407/microbiolj83.06.020.

Sychevskiy, M., Kovalenko, О., Deineko, L., Yashchenko, L. (2022). Assessing dynamic stability of economic development of global food markets in the context of globalization. Problems and Perspectives in Management. Vol. 20 (2), P. 372–388. http://dx.doi.org/10.21511/ppm.20(2).2022.31

Kovalenko, O. V., Bokii, O. V., Yashchenko, L. O., Lysenko, H. P. (Kovalenko, O. V. Ed). (2024). Rozvytok kharchovoi industrii Ukrainy v umovakh nadzvychainykh vyklykiv: vektory, potentsial ta perspektyvy: kolektyvna monohrafiia. [Development of the Food Industry of Ukraine in Conditions of Extraordinary Challenges: Vectors, Potential and Prospects: Collective Monograph]. Kyiv: "Deonis plius", 327 p. ISBN 978-617-7836-24-6. [In Ukrainian].

Ibatullin, I. I., Kovalenko, O. V., Bokii, O. V. (2023). Metodychni rekomendatsii z otsinky rivnia prodovolchoi bezpeky v oblastiakh Ukrainy. [Methodological recommendations for assessing the level of food security in the regions of Ukraine]. Kyiv: TOV TsP "Komprynt", 41 p. [In Ukrainian].

Kovalenko, O., Bokiy, O., Rybak, Ya., Lysenko, H., Voznesenska, N. (2023). Assessment of export potential and state of foreign food and agriculture trade in the world. Agricultural and Resource Economics. Vol. 9. № 3. Р. 179–196. https://doi.org/10.51599/are.2023.09.03.08.

Naumenko, O., Нetmаn, I., Chyzh, V., Gunko, S., Bal-Prylypko, L., Bilko, M., Tsentylo, L., Lialyk, A., Ivanytska, A., Liashenko, S. (2023). Improving the quality of wheat bread by enriching teff flour. Eastern-European Journal of Enterprise Technologies. 3/11 (123). P. 33–41. https://doi.org/10.15587/1729-4061.2023.279286.

Hetman, I., Mykhonik, L., Kuzmin, O., Shevchenko, A. (2021). Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread. Ukrainian Food Journal. Volume 10, Issue 3. P. 492–506. https://doi.org/10.24263/2304-974Х-2021-10-3-6.

Hetman, I. A., Naumenko, O. V., Chyzh, V. M., Lukianchuk, I. V., Kyrichok, T. O. Mykhonik, L.O. (2025). Vplyv zakvasok na spozhyvchu tsinnist khliba. [The influence of sourdough starters on the consumer value of bread]. Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 13 (24). P. 130–137. https://doi.org/10.31073/foodresources2025-24-14. [In Ukrainian].

Orliuk, Yu. T. (2024). Vplyv parametriv tekhnolohichnoho protsesu na vykhid termokyslotnoi syrnoi masy. [Influence of the parameters of the technological process on theyield of thermo-acid cheese mass]. Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 12 (23). P. 131–138. https://doi.org/10.31073/foodresources2024-23-1521. [In Ukrainian].

Danilova, K., Oliynichuk, S., Grushetskiy, R., Grinenko, I. (2025). Use of lignocellulose raw materials in the production of bioethanol. Journal of Chemistry and Technologies. 33 (1). P. 177–186. https://doi.org/10.15421/jchemtech.v33i1.313927.

Romanchuk, I., Kopylova, K., Verbytskyi, S., Kozachenko, O., Patsera, N. (2021). Enhancing national standards for meat and dairy industry. Food Resources. 16 (9). С. 150–163. https://doi.org/10.31073/foodresourses2021-16-15.

Romanchuk, I. O., Verbytskyi, S. B., Kozachenko, O. B., Patsera, N. M., Verbova, O. V. (2024). Aktualnyi stan tekhnichnoho rehuliuvannia u haluzi obladnannia dlia kharchovoi promyslovosti. [Current state of technical regulation in the field of equipment for the food industry]. Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources]. 12(22). 150–163. https://doi.org/10.31073/foodresources2024-22-16. [In Ukrainian].

Downloads

Published

2025-12-22

How to Cite

Khomichak, L., & Romanchuk, I. (2025). SCIENTIFIC ACHIEVEMENTS OF SCIENTISTS OF THE INSTITUTE OF FOOD RESOURCES IN SOLVING CURRENT PROBLEMS OF AGRICULTURAL SCIENCE. FOOD RESOURCES, 13(25), 8–16. https://doi.org/10.31073/foodresources2025-25-01

Issue

Vol. 13 No. 25 (2025): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.