Results of the Student Scientific Club

25.6.2025

On June 23, a final meeting-report of the participants of the Student Scientific Club “Prospects for the Development of Agricultural Production and the Food Technology Industry” was held at the Department of Professional Education, Restaurant and Tourism Business.

During the academic year, the students of the group demonstrated a high level of scientific activity and achieved significant results in research activities.

The pride of the group was the successful participation in the 1st stage of the All-Ukrainian competition of student scientific works. The winners whose research received a high assessment of the expert committee were noted:

Polina Valeriivna Shamanska presented a paper on the topic “Development of technology for sweet dishes with sodium alginate”. The research is devoted to the use of modern food additives to create innovative desserts with improved textural properties.

Anastasia Yevgeniivna Yena worked on the topic “Technology of functional bakery products using nettle”. The work is aimed at enriching traditional bakery products with useful substances by including non-traditional plant raw materials.

Anton Valeriiovych Borkut investigated “Processing of secondary raw materials of household and agricultural waste”. The current research is devoted to solving environmental problems and rational use of resources.

The traditional event “Science Days” became a platform for presenting the practical results of the research of the students of the group. Yena Anastasia demonstrated the process of making functional gluten-free products, in particular gingerbread based on amaranth and buckwheat flour, which aroused considerable interest among those present.

Yulia  Danylenko presented her research on Sous Vide technology – an innovative method of cooking food at low temperatures in a vacuum, which is gaining popularity in modern gastronomy.

Danylo Seredych shared the results of work on improving the nutritional properties of dishes, which is especially relevant in the context of healthy eating.

The students of the group took part in the Round Table “Innovations in Science, Production and Services”, where they had the opportunity to exchange experiences with colleagues and industry specialists.

The results of the research were also published in the Collection of Scientific Papers of Higher Education Applicants “Scientific Search for Young Researchers”.

Summing up the results of the 2024-2025 academic year, it can be stated that the Student Scientific Club “Prospects for the Development of Agricultural Production and the Food Technology Industry” successfully completed the tasks set. The participants demonstrated a high level of scientific culture, the ability to conduct independent research and practical implementation of innovative solutions.

The activities of the Club contributed to the formation of critical thinking, analytical skills and readiness to solve urgent problems of modern agricultural production and the food industry in students.

According to the Department of Professional Education,
Restaurant and Tourism Business