Natalia Stetsenko
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Excellence in Education of Ukraine.
Responsible for the distribution of teaching load and department administrator for faculty work in the instructor's online office.
Chairperson of the Trade Union Committee of the Educational and Scientific Institute of Food Technologies.
Chairperson of the University Rector's Control Commission
Education: Graduated from Kyiv Technological Institute of Food Industry (now - National University of Food Technologies).
Major: "Technology of Sugar Substances," qualification - engineer-technologist.
Since 1994, she has been working at the National University of Food Technologies, initially at the Department of Physical and Colloid Chemistry, and since 2007, she has been an associate professor at the Department of Healthful Products Technology. Her total experience in scientific and pedagogical work is 28 years.
She obtained the scientific degree of Candidate of Chemical Sciences in 1997 with a dissertation on the topic "Investigation of Physicochemical Processes of Purification of Sugar Solutions by Natural Dispersed Minerals." Specialization 02.00.11 - Colloid Chemistry.
She was awarded the academic title of associate professor in 2006.
Professional Development (over the last 5 years):
Continuing Education Institute "University of Education Management," Central Institute of Postgraduate Education. Certificate of qualification improvement SP 35830447/2406-20. Topic: "The use of innovative teaching technologies in training specialists in food technology at a technical institution of higher education." November 6, 2020. Duration: 180 hours.
Sumy State University. Certificate of qualification improvement SP № 05402889/2534-20. Topic: "Using free online resources for organizing the educational process in distance learning." November 20, 2020. Duration: 30 hours.
Participation in the webinar "Key Metrics of Modern Science. Scopus and Web of Science" (company "Scientific Publications – Publ. Science," 2021, certificate № AA 1653/02.04.2021). Duration: 20 hours.
Participation in the international seminar "Improving Nutrition for Human Health and Longevity" 2022. June 30 - July 1, 2022. Duration: 20 hours.
Participation in the project for the development of cooperation between business and universities "Uni-Biz Bridge," dedicated to the development of soft skills for instructors. Certificate №929. July 11-14, 2022. Duration: 10 hours.
Jean Monnet International Winter School "Effective Eco-Management for the European Future of Ukraine." January 22-23, 2022. Certificate #JM 265. Duration: 18 hours.
II Jean Monnet International Winter School "Effective Eco-Management for the European Future of Ukraine." March 3-4, 2023. Certificate #JM 151 2023. Duration: 18 hours.
Participation in the III Interdisciplinary Symposium of opinion leaders in nutrition and dietetics "Nutritional Mirror of Health: Is everything visible?" September 29-30, 2023. Certificate 001068. Duration: 16 hours.
Teaching Disciplines:
Technology of Functional Purpose Products
Fundamentals of Designing New Food Products
Complex Discipline. Biotechnological and Physico-Chemical Foundations of Food Production. Module 8.
Complex Discipline. Raw Materials for Food Products. Module 7.
Complex Discipline. Incoming Control of Raw Materials for Food Production. Module 7.
Total teaching experience: 28 years; research experience: 30 years.
Scientific Accomplishments include approximately 400 publications, including 84 articles, 48 of which are indexed in scientometric databases; 23 patents; 1 textbook; 3 educational manuals; 1 monograph; 1 chapter in a collective monograph. Prepared 65 educational and methodological recommendations.
Research Directions involve the development of technologies for functional food products, theoretical foundations, and methods for producing special food products, selection and analysis of non-traditional types of raw materials in the production of health-promoting products, recipe design for new food products based on the principles of food combinatorics, and the use of computer chemistry methods for the analysis of the structure and prediction of the reactivity of biologically active substances.
Scientific Supervisor of the theme "Development of technologies for functional food products with a combined composition of raw materials" (registration number 0123U103984).
Contacts:
Phone: +38(044)2879109
Email: stetsenkono_nuft@ukr.net
Link to the researcher's profile in scientometric databases:
ORCID: https://orcid.org/ 0000-0001-6710-024X
Web of Science ResearcherID (Publons): https://www.webofscience.com/wos/author/record/16009697
Google Scholar: https://scholar.google.com.ua/citations?user=VpeS8ScAAAAJ&hl=uk
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