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Subject Committee for Food Technology and Chemistry

Teaching staff of the committee

The Subject Committee for Food Technology and Chemistry of the Separate Structural Subdivision “Odesa Technical Professional College of Odesa National University of Technology” is a graduating committee and trains specialists for the educational and professional degree of “Professional Junior Bachelor” in the following educational and professional programmes:

“Production of Bread, Confectionery, Pasta and Food Concentrates”
“Innovative Technologies and Catering Management”

You can view the curricula for specialty 181 Food Technology via this link.

You can view the course syllabi for the educational and professional programmes via this link.

You can view the guidelines for completing the training, work and pre-graduation placements for the EPPs “Production of Bread, Confectionery, Pasta and Food Concentrates” and “Innovative Technologies and Catering Management” via this link.

The following courses of the EPP “Production of Bread, Confectionery, Pasta and Food Concentrates” are assigned to the subject committee:

Technology of Bakery and Pasta Production;
Technology of Food Concentrate Production;
Technological Equipment of the Industry;
Production Automation;
Processes and Apparatus of Food Production;
Technochemical Control in the Industry;
Sanitation and Hygiene;
Product Quality Management in the Industry;
Technical and Special Microbiology.

The following courses of the EPP “Innovative Technologies and Catering Management” are assigned to the subject committee:

Introduction to the Profession;
Organic and Inorganic Chemistry;
Analytical and Physical and Colloid Chemistry;
Technology of Bakery Production;
Organisation of Service in Restaurant Establishments;
General and Special Biochemistry;
Technical and Special Microbiology;
Technology of Culinary Product Production;
Organisation of Production in Catering Establishments;
Processes and Apparatus of Food Production;
Expert Assessment and Quality Control of Culinary Product Production;
Sanitation and Hygiene;
Technological Equipment of Catering Establishments.

The main purpose of the Subject Committee for Food Technology and Chemistry is to ensure high-quality training of competitive specialists capable of working effectively under modern conditions of development of the food industry. The committee strives to develop in students professional competencies, professional skills and the ability to apply their knowledge creatively in production activities.

Ways of achieving this purpose:

improving the content of educational programmes in line with labour market requirements;
introducing innovative teaching methods and technologies, in particular digital resources and interactive forms of work;
developing students’ practical training through production tasks, internships and cooperation with enterprises;
continuous improvement of lecturers’ professional level;
providing modern material and technical resources for the educational process.

The Subject Committee for Food Technology and Chemistry focuses its work on the following key areas:

Methodological support of the educational process – developing curricula, methodological materials and recommendations that meet modern educational standards.

Practice-oriented learning – combining theoretical training with real production tasks and holding laboratory and practical classes.

Introducing innovations – applying the latest educational technologies, using multimedia tools and online platforms, and modern approaches to organising classes.

Developing students’ research activities – involving them in conferences, competitions and subject clubs, and in writing research papers.

Cooperation with industry enterprises – organising placements and internships, inviting specialists to give lectures and master classes, and taking part in joint projects.

To ensure dynamic development and improve the effectiveness of the subject committee’s work, the following measures are taken:

Professional development of lecturers through participation in trainings, seminars and conferences;
Developing material and technical resources: updating laboratory equipment and using modern technologies and software;
Creating an educational environment that motivates students to be creative, independent and to seek new solutions;
Holding various competitions for students.

One of the important areas of activity is career guidance work aimed at attracting young people to study in the field of food technology.

The main tasks of career guidance activities:

holding presentations of the profession in schools;
organising open days, master classes and tours of the teaching laboratories;
participating in exhibitions, career fairs and educational forums;
creating informational materials on the advantages of the profession of technician-technologist, cook, etc.;
promoting the specialty through social media and educational platforms;
involving applicants in competitions, projects and clubs that allow them to become familiar with their future profession.

The purposeful work of the Subject Committee for Food Technology and Chemistry ensures:

high-quality training of specialists capable of working under modern production conditions;
students’ readiness for innovative activity and professional development;
conditions for close integration of theory and practice;
a higher prestige of the technologist profession among young people;
development of an educational environment oriented towards European quality standards.

The Subject Committee for Food Technology and Chemistry works not only on developing professional knowledge and skills, but also on instilling in students the values of responsibility, teamwork, a drive for innovation and professional ethics. We are convinced that a modern specialist must be not only competent, but also capable of self-development, creativity and decision-making in complex production conditions.

Graduates in food technology work successfully at food industry enterprises, in restaurant establishments and confectionery production facilities, and also have the opportunity to pursue their own businesses. The knowledge and skills they acquire allow them to be competitive on the modern labour market not only in Ukraine but also abroad.

Dear graduates and prospective employers! If you have any proposals, recommendations or comments, you can write an e-mail to the subject committee: nataliailchyshyna@otfk.ukr.education