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National University of Food Technologies Kyiv, Ukraine

83 International scientific conference

of young scientist and students

""YYoouutthh sscciieennttiiffiicc aacchhiieevveemmeennttss ttoo tthhee 2211sstt cceennttuurryy nnuuttrriittiioonn

pprroobblleemm ssoolluuttiioonn""

April 5-6, 2017

The programme of conference

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Address

National University of Food Technologies Str. Volodymyrska, 68 Kyiv Ukraine How to get there National University of Food Technologies is situated near historical centre of Kyiv. It is rationally to use a public transport: From Railway station – by metro to “Universitet Station” or “Ploshca Lva Tolstogo Station”. From Central bus station – by metro to “Ploshca Lva Tolstogo Station”.

Responsible members of organizing commetee: 1. Oleksii Gubenia (Chief of young scientists counsil of NUFT) Tel. +38-098-961-28-69, e-mail: Gubena@meta.ua 2. Mychailo Arych Tel. +38-099-736-18-38, e-mail: Arychmisha@gmail.com 3. Natalia Akutina (Senior engineer) Tel. +38-044-289-60-00, E-mail: conference.nuft@gmail.com

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Scientific Committee

Chairman: Anatolii Ukrainets, dr., prof., Ukraine Vice-Chairmans: Oleksandr Shevchenko, dr., prof., Ukraine Sergii Tokarchuk, dr., as. prof., Ukraine Ana Leahu, dr., prof., Romania Anatolii Ladaniuk, dr., prof., Ukraine Anatolii Zaiinchkovskyi, dr., prof., Ukraine Anatolii Saiganov, dr., prof., Belarus Andrzej Kowalski, dr, prof, Poland Cristina Popovici, dr., as. prof., Moldova Dumitru Mnerie, dr, prof., Romania Galyna Polishchuk, dr, as. prof., Ukraine Galyna Simakhina, dr., prof., Ukraine Georgiana Codina, dr., prof., Romania Igor Elperin, dr., prof., Ukraine Igor Kirik, dr., as. prof., Belarus Karel Mager, Germany Mircea Oroian, dr., prof., Romania Mychailo Minenko, dr., prof., Ukraine Nadiia Levytska, dr., prof., Ukraine Nusrat Kurbanov, dr., as. prof., Azerbaijan

Oleksandr Seriogin, dr., prof., Ukraine Oleksandr Gavva, dr., prof., Ukraine Olena Sologub, dr., prof., Ukraine Petro Shyian, dr., prof., Ukraine Svitlana Gutkevych, dr., prof., Ukraine Serhii Baliuta, dr., prof., Ukraine Serhii Vasylenko, dr., prof., Ukraine Sonia Amariei, dr., prof., Romania Stanka Damianova, dr., as. prof., Bulgaria Stefan Stefanov, dr., prof., Bulgaria Tetiana Pyrog, dr., prof., Ukraine Tomasz Bernat, dr., prof, Poland Valerii Myronchuk, dr., prof., Ukraine Virginia Ureniene, dr, prof., Lithuania Vladimir Pozdniakov, dr., as. prof., Belarus Victor Dotsenko, dr., prof., Ukraine Volodymyr Kovbasa, dr., prof., Ukraine Volodymyr Zavialov, dr., prof., Ukraine Henk Donners, Netherlands Huub Lelieveld, Netherlands Yevgen Shtefan, dr., prof., Ukraine Yelyzaveta Kostenko, dr., as. prof., Ukraine Zhanna Koshak, dr., as. prof., Belarus

Organizational committee Oleksandr Shevchenko, dr., prof., Ukraine Natalia Akutina, Ukraine Oleksii Gubenia, dr., as. prof., Ukraine Anna Gryschenko, dr., as. prof., Ukraine Oleg Galenko, dr., as. prof., Ukraine Mykhailo Arych, dr., as. prof., Ukraine Roman Gryschenko, Ukraine Oleksii Muatov, dr., as. prof., Ukraine Oleksii Boiko, as. prof., Ukraine Dmytro Shumygai, as. prof., Ukraine

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Conference schedule

April 4, 2017

Registration and accommodation of participants

April 5, 2017 8.00 – 11.00 Registration and accommodation of participants 11.00 – 12.00 Opening of the conference. Plenary session. Presentation of institutions. 12.30 – 13.00 Lunch 13.00 – 17.00 Work of sections

April 6, 2017 9.00–13.00 - Work of sections 13.00–14.00 – Lunch 15.30 – Summing up of the conference. Awarding ceremony.

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Programm of English language section

1. Food Technologies

Date: April 5, 2017 Time: 13:00-17:00 Room A-311

Chair persons: Olga Kotsubanska Turcan Paulina Secretary: Iryna Sokolovska Oleg Galenko 1. Optimum ratio of cosmetology oils Tetyana Polonska, Irina Radzievska National University of Food Technologies, Kyiv, Ukraine 2. Study on quality assessment of smoked shad Turcan Paulina, Rotari Nicolae, Constantinescu Cristina Gabriela Faculty of Food Engineering, University Stefan cel Mare of Suceava, Romania 3. The features of making the wine for Cognac in France Anastasiia Honcharenko, Irina Melnik Odessa National Academy of Food Technologies, Odessa, Ukraine 4. Investigation of the possibility of replacing synthetic indicators for the natural ones National University of Food Technologies Yulia Korobka, Chrystyna Omelchenko 5. Studies concerning addition of inulin on the sensorial and physicochemical properties of yogurt Ariadna-Elena COROBCO, Roxana-Iuliana BUTA, Adriana DABIJA Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania

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6. Analysis of the quality of yogurts of the domestic manufacturers Karyna Kuchurian Yuriy Fedkovych Chernivtsi National University, Ukraine 7. Study on antioxidant capacity and total polyphenolic content of Mentha piperita Alexandra Ghinjul, Oana-Alexandra Cozlac, Maria Poroch - Serițan Faculty of Food Engineering, ”Ștefan cel Mare” University of Suceava, ROMANIA 8. Using of sodium caseinate for stabilizing the structural and mechanical properties of butter pastes Ol’haYatsenko,Nataliya Yuschenko National University of Food Technologies, Kyiv, Ukraine 9. Improving the quality yogurt by addition pea fibre George ANDREI, Renata TRIGUC, Adriana DABIJA Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania 10. Obtaining fresh frozen half-products Svitlana Khalapsina, Galina Simakhina National University of Food Technologies, Kyiv, Ukraine 11. Characterization of physical-antibacterial properties of carrageenan-agar films incorporated with essential oils Roxana Puşăcăşelu, Sonia Amariei Stefan cel Mare University of Suceava, Suceava, Romania 12. Meat semi-finished product with broccoli Nataliia Verba, Alexandra Haschuk National University of Food Technologies 13. Analysis of the quality of yogurts of the domestic manufacturers Karyna Kuchurian Yuriy Fedkovych Chernivtsi National University, Ukraine 14. Implementing of technologies of meat products for special nutrition Viktoriya Garanovska, Oleg Galenko National University of Food Technologies 16. Influence of sugar reduction on microbiological indicators of protein creams Iryna Sokolovska, Julya Kambulova National University of Food Technologies

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16. Investigation of swelling starches in water Andriy Zadniprianiy, Olexandr Prikhodko, Mihailo Lazarenko, Sergiy Bagliuk National University of Food Technologies, Kyiv, Ukraine 17. Use of nanotechnology in the production of ice cream Olga Shumiak, Andriy Meshcheryakov, Volodymyr Nosenko, Svitlana Litvynchuk National University of Food Technologies 18. The influence of time of baking on the moisture and color of biscuits Gjore Nakov1, Nastia Ivanova1, Stanka Damyanova1, Viktorija Stamatovska2, Aleksandar Saveski2, Daliborka Koceva Komlenic3, Indira Kosovich3, Ana Susak3

1 – University of Ruse "Angel Kanchev", Branch Razgrad, Bulgaria 2 – University of St. Kliment Ohridski – Bitola, Technical and technology faculty, Republic of Macedonia 3 – Josip Juraj Strossmayer University in Osijek, Faculty of Food Technology, Croatia 19. Determination of presence of the water-retainer sodium triphosphate in minced meat with method of near-IR spectroscopy Georgii Melnichenko, Inna Hutsalo, Svitlana Kovaleva National University of Food Technologies, Kyiv, Ukraine 20. Determination of raw meat freshness by the express method of near-IR spectroscopy Andriy Volkov, Svitlana Litvinchuk, Svitlana Kovaleva National University of Food Technologies 21. Meat for people with high physical activity for example climbers Volodymyr Bogun, Oleg Galenko National University of Food Technologies, Kyiv, Ukraine

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2. Processes, equipment and control systems of food production

Date: April 5, 2017 Time: 13:00-17:00 Room A-111

Chair persons: Liudmyla Kryvoplias-Volodina Rotari Nicolae Secretaries: Yurii Zmiievskii Dmytro Shumygay 1. Reverse osmosis for concentration of sugar beet juice Yurii Zmiievskyi, Valerii Myronchuk National University of Food Technologies, Kyiv, Ukraine 2. Development and characterization of edible films from mixtures of alginates, agar and starch Roxana Puşcăşelu, Sonia Amariei Stefan cel Mare University of Suceava, Suceava, Romania 3. Optimum extraction modes Robinia Valentyn Chornyi National University of Food Technologies, Kyiv, Ukraine 4. Development perspectives of vending equipment in Belarus Olga Seryakova, Elena Melesрchenya, Mariya Milevskaya, Alexey Ermakov Belarusian National Technical University, Minsk, Belarus 5. Innovative approaches for improving quality and safety characteristics of alcoholic beverages Iryna Dubovkina, Yuliia Shurchkova Institute of Engineering Thermophysics of National Academy of Sciences of Ukraine 6. Influence of plastic packaging on cream preservation Rotari Nicolae Stefan cel Mare University of Suceava, Suceava, Romania

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7. Monitoring method of advertising constructions’ technical condition Dmitri Vorobei, Anastasiya Konik, Alexei Ermakov Belarusian National Technical University, Minsk, Belarus 8. Improving of heat utilization in the bread baking process Dmytro Yatsenko, Mykola Desyk , Volodymyr Telychkun National University of Food Technologies, Kyiv, Ukraine 9. Improvement of bread baking process for condition of a portable mobile bakery Andrii Bulka, Andrii Bobrov, Yuliia Telychkun National University of Food Technologies, Kyiv, Ukraine 10. Intensification of the process of wheat dough kneading Andrii Bulka, Vitalii Rachok, Volodymyr Telychkun National University of Food Technologies, Kyiv, Ukraine 11. Impulse voltage regulation Mykyta Neploshyn, Volodymyr Shesterenko National University of Food Technologies, Kyiv, Ukraine 12. Physical and chemical transformation in fermented environments Oleksandr Shevchenko, Inna Vynnychenko, Jelyzaveta Smirnova National University of Food Technologies, Kiyv, Ukraine 13. Improving the process of roasting malt in a drum-type machines for small factories with low productivity Paul Ebienfa1, Vladimir Grudanov1, Aleksei Ermakov2, Vladimir Pozdniakov1 1 - Belarusian State Agrarian Technical University, Minsk, Belarus 2 - Belarusian National Technical University, Minsk, Belarus 14. Automated System of Passenger Transportation Management Olena Andriyuk, Volodymyr Prokopenko National University of Food Technologies, Kiyv, Ukraine 15. Bi-directional Differential Amplifier Andriy Moshenskyy National University of Food Technologies, Kiyv, Ukraine 16. Copula usage for researching, processing and forecasting at the beet processing unit of sugar factory Andrii Bezuhlov National University of Food Technologies, Kiyv, Ukraine

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Economics and Management

Date: April 5, 2017 Time: 13:00-17:00 Room V-603

Chair persons: Yurii Kulynych Laurentiu Anisie Secretary: Mariya Poberezhna

1. EU Neighbourhood Policy Maurizio Longo General manager in MM3 Consulting Ukraine 2. EU buyers’ expectations vs. typical Ukrainian offers of agricultural products Mykhailo Onipchenko Founder and Director, EuroExpert s.r.o., Leipzig, Germany/Prague, Czech Republic 3. Lean management. A way to minimize waste and maximize profits in agriculture Laurentiu Anisie, Gabriela Cosmulese Stefan cel Mare University of Suceava, Romania 4. The influence of reporting intangible capital on the financial performance of listed companies Cosmulese Cristina Gabriela, Anisie Laurențiu Ștefan cel Mare University of Suceava, Romania 5. Innovations and new technologies, pillars of increasing competitiveness in the knowledge economy Alexandra Maria Galan, Oana Georgiana Ciobanu University Stefan cel Mare, Suceava, Romania

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6. Illustrating the relationship between accounting and taxation. A Romanian approach. The Ishikawa diagram Timofte Cristina (Coca), Tanasă Simona-Maria (Brînzaru) Ştefan cel Mare University, Suceava, Romania 7. The issue of meat products imports in the development of domestic meat branch Lesya Strunina, PhD Student National University of Food Technologies, Kyiv, Ukraine 8. Competitive Intelligence in the Economic Security System Anna Berseneva, PhD Student National University of Food Technologies, Kyiv, Ukraine 9. Model of investment-driven development of an enterprise Anna Ivantsiva, Student National University of Food Technologies, Kyiv, Ukraine 10. Ukraine in the priorities of European neighbourhood policy Svitlana Tytarenko, student National University of Food Technologies, Kyiv, Ukraine 11. The actuality of investments in the development of food industry Valentyna Shevchenko, PhD Student National University of Food Technologies, Kyiv, Ukraine 12. Problems of food overproduction Yana Mykhailova, Student National University of Food Technologies, Kyiv, Ukraine

13. Programmatic advertising as a way to promote business Ekaterina Bondarchuk Belarusian National Technical University, Minsk, Belarus 14. Modern tendencies of marketing services on the example of services sector Anastasiya Butok, Student National University of Food Technologies, Kyiv, Ukraine 15. Communications in international management Kravchinskaja Maria Belarusian National Technical University, Minsk, Belarus 16. Leasing as a form of investment activity Anastasia Aksenchik Belarusian National Technical University, Minsk, Belarus

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17. Strategic organizational structures of Nestle Oksana Zanozovska, PhD Student National University of Food Technologies, Kyiv, Ukraine 18. Public opinion surveys of consumers for manner of labeling the food product in the Republic of Macedonia Gjore Nakov, Nastia Ivanova, Stanka Damyanova Department of Biotechnology and Food Technologies, University of Ruse “Angel Kanchev”, Branch Razgrad, Bulgaria Viktorija Stamatovska University ”Ss. Kliment Ohdirski” Bitola, Technical-technology faculty Veles, R.Macedonia Ljupka Necinova Healthy Food by Zegin, DOO Zegin, Skopje Republic of Macedonia

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Food сhemistry and chemical technology

Date: April 5, 2017 Time: 13:00-17:00 Room A-513

Chair persons: Georgii Sokolskyi Secretary: Oleksii Muratov 1. Mathematical modeling for Pickering stabilization of emulsions by solid nanoparticles Yaroslavna Kashirіna, Georgiy Sokolsky, Oleksii Muratov National University of Food Technologies, Kyiv, Ukraine 2. Photocatalytic properties TiO2-based systems and dyes-sensitizers of flavonoids class Mariana Lutsiv, Irina Kondratieva Chernivtsi National University “Yurii Fedcovych ”, Chernivtsi, Ukraine 3. Сhemical nature of products of coprecipitation of Со(ІІ) and Mg phosphates Andrey Deriy, Galina Bila, Nadezda Antraptseva National University of Food Technologies, Kyiv, Ukraine 4. Research of physical – chemical and rheological characteristics of an emulsion cream with lanolin Zhanetta Bahmut, Natalia Sabadash, Іgor Fesych National University of Food Technologies, Kyiv, Ukraine 5. Toxicity of trace metal nanoaquacitrates to environmentally relevant test organisms Olha Kravchenko, Viacheslav Chobotar, Galina Bila National University of Food Technologies, Kyiv, Ukraine

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6. Research of physical – chemical and rheological characteristics of an emulsion cream with lanolin Zhanetta Bahmut, Natalia Sabadash, Іgor Fesych National university of food technologies, c. Kyiv 7. Сhemical nature of products of coprecipitation of Со(ІІ) and Mg phosphates Andrey Deriy1, Galina Bila2, Nadezda Antraptseva1 1 - National university of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine 2 - National University of Food Technologies, Kyiv, Ukraine 8. Mathematical modeling for Pickering stabilization of emulsions by solid nanoparticles Y.A. Kashirіna, G.V. Sokolsky, O.S Muratov National University of Food Technologies, Kyiv, Ukraine 9. Toxicity of trace metal nanoaquacitrates to environmentally relevant test organisms Olha Kravchenko1, Viacheslav Chobotar1, Galina Bila2

1 - National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine 2 - National University of Food Tegnologies, Kyiv, Ukraine

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Hotel and restaurant business and tourism

Date: April 5, 2017 Time: 13:00-17:00 Room Z-11

Chair persons: Tetiana Golikova, Oleksandr Liulka Secretary: Olena Dudkina 1. Macedonia as a promising direction for tourism Maryna Petrenko National University of Food Technologies, Kyiv, Ukraine 2. Prospects of developing molecular gastronomy and equipment for cooking molecular meals Dariyna Nikolaeniy, Dariy Riybceva, Vladislav Sachkovsky, Alexei Ermakov Belarusian National Technical University, Minsk, Belarus 3. Mobile communication and automation innovation in hospitality Polina Cherniakova National University of Food Technologies, Kyiv, Ukraine 4. Application of 3D-printing in cookery Nastiy Savcheniy, Uliy Golubeva, Anastasiya Sharai, Alexei Ermakov Belarusian National Technical University, Minsk, Belarus. 5. Provision of population by protein content food Oleksii Sobin National University of Food Technologies, Kyiv, Ukraine 6. Development perspectives of vending equipment in Belarus Olga Seryakova, Elena Melesрchenya, Mariya Milevskaya, Alexey Ermakov Belarusian National Technical University, Minsk, Belarus 7. Researching of water absorption of shortbread cookies for patients with celiac disease based on oatmeal flour Igor Shane National University of Food Technologies, Kyiv, Ukraine

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8. The expediency of using corn germ flour in the production of bakery products Julia Karabets National University of Food Technologies, Kyiv, Ukraine 9. Rational form of semi-finished vegetables and device for slicing them Irina Parenyuk National University of Food Technologies, Kyiv, Ukraine 10. Development of complex acidulants for rye-wheat bread technology at the restaurant establishments Vira Zuyko National University of Food Technologies, Kyiv, Ukraine 11. Structural and mechanical properties of fondan's model systems Olena Dudkina National University of Food Technologies, Kyiv, Ukraine 12. Improving of the technology of hot sweet dish such as "Soufflé" Vladlena Mihailenko National University of Food Technologies, Kyiv, Ukraine 13. Study of Sesame Seeds Processed Products Usage in Pancakes Technology Svitlana Horbachova National University of Food Technologies, Kyiv, Ukraine 14. Indian wine regions: Maharashtra case study Marina Rudnieva National University of Food Technologies, Kyiv, Ukraine

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Schedule of section with diferent work language

Name of sections, subsections Date Audience

1. Technology of functional ingredients and new food 6.04.2017 А-538 1000-1240

2. Foodstuff expertise 6.04.2017 Б-206 1000-1240

3. Commodity research 6.04.2017 А-522 1000-1240

4. Technology of bread, pastry, pasta and food concentrates 4.1 Technology of bread and pasta 6.04.2017 А-209

1000-1240 4.2 Technology of pastry and food concentrates 6.04.2017 А-519

1000-1240 5. Grain processing technology 6.04.2017 Б-407

1000-1240 6. Technology of sugars, polysaccharides and water treatment 6.04.2017 А-441

1000-1240 7. Technology of fermentation and wine 6.04.2017 А-545

1000-1240 8. Technology of preservation 6.04.2017 Б-103

1000-1240 9. Technology of meat, milk, oils, fats and perfumery-cosmetic products

9.1 Technology of meat 6.04.2017 Ж-320 1000-1240

9.2 Technology of milk and dairy 6.04.2017 А-539 1000-1240

9.3 Technology of fats and perfumery-cosmetic products 6.04.2017 А-546 1000-1240

10. Biochemistry and ecology of food productions 6.04.2017 А-528 1000-1240

11. Biotechnology and microbiology 6.04.2017 А-310 1000-1240

12. Food processing, biotechnology and pharmaceutical industries

12.1 Food processing, biotechnology and pharmaceutical industries 6.04.2017 А-210

1000-1240 12.2 Technological equipment and computer design technology

6.04.2017 А-311 1000-1240

13. Machines and technologies for packaging 6.04.2017 A-440 1000-1240

14. Processes and apparatus of food productions 6.04.2017 Б-206а 1000-1240

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15. Physical, chemical and mathematical principles of technological processes

15.1 Physics 5.04.2017 Б-206а 1300-1600

15.2 Higher mathematics 5.04.2017 Б-206 1300-1600

15.3 General and Inorganic chemistry 6.04.2017 А-535 1000-1240

15.4 Synthesis and study of organic compounds 6.04.2017 А-541 1000-1240

15.5 Physical and colloid chemistry 6.04.2017 А-343 1000-1240

15.6 Analytical chemistry 6.04.2017 А-521 1000-1240

16. Energy and resource saving technologies 6.04.2017 Б-205 1000-1240

17. Power equipment, heat and power systems of industry enterprises

17.1 Industrial power 5.04.2017 А-528 1300-1600

17.2 Electricity industry 5.04.2017 А-539 1300-1600

17.3 Electrical engineering 5.04.2017 Ж-718 1300-1600

18. Mechanical engineering and engineering graphics 18.1 Quality, reliability and durability of food equipment companies

6.04.2017 А-205 1000-1240

18.2 Engineering graphics 6.04.2017 А-513 1000-1240

19. Automation and computer-integrated technologies

19.1 Innovative solutions for integrated automated management systems

6.04.2017 А-411 1000-1240

19.2 Automated process control 6.04.2017 А-410 1000-1240

19.3 Information technology 6.04.2017 А-520 1000-1240

20. Life safety 6.04.2017 Ж-419 1000-1240

21. Economics and management 21.1 Economic theory 6.04.2017 А-512

1000-1240 21.2 Modern methods of business management 6.04.2017 В-401

1000-1240 21.3 The economy of enterprises of food industry 6.04.2017 В-502

1000-1240 21.4 Personnel management and labour economics 6.04.2017 В-205

1000-1240 21.5 International management 6.04.2017 В-506

1000-1240 21.6 Marketing

6.04.2017 В-308

1000-1240

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21.7 International economics 6.04.2017 В-403 1000-1240

21.8 Logistics 6.04.2017 В-202 1000-1240

22. Accounting and financial activity 22.1 Accounting, auditing and analysis in enterprises 6.04.2017 В-613

1000-1240 22.2 Finance 6.04.2017 В-603

1000-1240 23. Hotel and restaurant business and tourism

23.1 Hotel and restaurant business 6.04.2017 А-439 1000-1240

23.2 Organization of hotel and tourist services 6.04.2017 А-544 1000-1240

24. Ukrainian studies 24.1 History of Ukraine 5.04.2017 А-209

1300-1600 24.2 Culture studies 5.04.2017 А-410

1300-1600 24.3 Ukrainian language 5.04.2017 Г-405

1300-1600 25. Philosophy, sociology and psychology 5.04.2017 А-310

1300-1600 26. Foreign languages

26.1 English for specific purposes 6.04.2017 В-404 1000-1240

26.2 English for business and international communication 6.04.2017 В-212 1000-1240

26.3 German 6.04.2017 В-214 1000-1240

26.4 French 6.04.2017 В-411 1000-1240