Team

Prof. Dr. Volodymyr Kovbasa

Head of the department of Bakery and Confectionery Goods Technologies of the National University of Food Technologies (NUFT), Kyiv, Ukraine, PhD and DrSc in Technical Sciences, State Prize Laureate, Honored Education Worker. He has extensive experience in research and organizational work and teaching as a teacher in the field of food technologies, in particular bread, confectionery, pasta and food concentrates technologies, organic food technologies. In particular, he has extensive experience in researching new raw materials, food additives for regulating the quality of semi-finished products and finished products, extending their shelf life.

For a long time Prof. V. Kovbasa taughts such disciplines  as "Technologies of food concentrates" and "Innovative technologies of flour, confectionery products and food concentrates", "Innovative technologies of organic products", "General technologies of food production", "Extrusion technologies".

He has experience of international cooperation. In 2019 he had an internship at the Slovak University of Agriculture In Nitra, Faculty of Biotechnology and Food Sciences. He collaborates with colleagues from universities in Slovakia, Bulgaria and Poland. From 2000 to 2004 he fruitfully collaborated with colleagues from Institut Fur Getreidevererbeitung (GmbH), Berlin.

As the coordinator of the Jean Monnet Module, Prof. V. Kovbasa will ensure the successful implementation of the project by the project team members, participate in the development, implementation and giving lectures during summer school. Prof. V. Kovbasa will also coordinate scientific research within the project and promote international cooperation.

Prof. Dr. Ilona Teodora Miceikienė

Adviser to a member of the Lithuanian Seimas for Education and Social Issues, Head of Medical Clinics, Lithuania, PhD and Habilitation procedure in Biology and Biomedical Science.

She has a long-term research and teaching experience as Head of Biology Systems and Genetic Institute at Lithuanian University of Health Sciences and  Head of Biomedicine and Food Technology Department at Alytaus kolegija University of Applied Sciences. Expert at Section of  Biodiversity of Animal Genetic Resources in FAO,  expert at Committe of Genetically modified organisms at Ministry of Environment (Lithuania),  participated in implementation of EU legislations on the regulations of GMO, expertising the requests for the usage of GMO in research, implementing the research results in Food technology program teaching process. Prof. I.T. Miceikiene focus on implementation of research results of evaluation manufactoring properties of milk and meat by modern molecular methods in students teaching process, involving students in minor research projects, creating platform for discussions with processors, farmers and other stakeholders.

Prof. I.T.Miceikiene is an active participant in international projects, educational projects in Lithuania. She is a leader and expert of one 5 STEAM centers in Lithuania within which will be created specialized laboratory for Food technology, wellness and cultural heritage.

As a member of the team, Prof. Dr. I. T. Miceikienė will make a great contribution to the development of the university course and also to the implementation of the summer school for Ukrainian policy-makers and industry experts due to her first-hand experience in international cooperation on implementation of EU legislations on the regulations of GMO and food additives. 

Associate Professor, Dr. Olena Bilyk

Associate Professor of the Department of Bakery and Confectionery Goods Technologies of the National University of Food Technologies (NUFT), Kyiv, Ukraine, PhD in Technical Science. She has extensive experience in research, organizational and teaching in the field of food technologies, in particular bread, confectionery, pasta and food concentrates technologies, organic food technologies. Her main focus is the study of food additives that help to improve the quality of products, inhibit the development of microorganisms in food and prevent oxidation processes, ensure the shelf life of food. She teaches such subjects: "Food additives", "World bakery and Confectionery Technologies", "Bakery Technologies", "Scientific research workshop", "Regulation of the use of food additives in different food technologies and harmonization of European regulations in Ukraine on the path of European integration".

She has experience of international cooperation. In 2020, she completed her internship at the Universities of Finland (University of Helsinki, University of Turku and University of Applied Sciences). She collaborates with colleagues from universities in Finland, Poland, has extensive experience working with specialists of food additive companies from Finland, Germany, Austria, Denmark, the Netherlands.

As a member of the Jean Monnet module team, Dr. Olena Bilyk will focus on European Union law and policy studies on the production, control and use of food additives in the European Union that ensure the safety and quality of food, comparison with the legislation in Ukraine, the labeling of food additives that will be implemented in the teaching of the course. She will also contribute to the coordination of team members, non-academic activities, work and extracurricular events, cooperation with policy makers, industry representatives, and public figures. She will actively participate in the summer schools.

Associate Professor Anna Hryshchenko

Associate Professor of the Department of Bakery and Confectionery Goods Technologies of the National University of Food Technologies (NUFT), Kyiv, Ukraine, PhD in Technical Science. She has experience of international internship: training course "New and innovative teaching methods", University of Economics in Krakow, Poland.

She has extensive experience in research, organizational and teaching in the field of food technologies and teaches such subjects: "Food Technologies", "Food Quality and Safety Control", "Low Temperature and Extrusion Technologies", "Regulation of the use of food additives in different food technologies and harmonization of European regulations in Ukraine on the path of European integration" in which she tries to integrate the best food production technologies in the European Union.

As a member of the Jean Monnet module team, Dr. Anna Hryshchenko will focus on the implementation of research of European Union legislation on the regulation of the use of food additives in the discipline "Food quality and safety", "Regulation of the use of food additives in different food technologies and harmonization of European regulations in Ukraine on the path of European integration", the creation of scientific circles to discuss the results of research and attraction of students in extracurricular studies, discussing topics on the use of additives with non-academic members.

She will also participate in the development of educational materials using modern teaching methods. She will be responsible for maintaining cooperation among team members, developing and maintaining a project website, developing and supporting an online course. She also will be responsible for coordination and cooperation between members of project team, all participants during the summer schools.