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Let's refine the educational components of the Master's Qualification Work

The working group for the review and improvement of the educational-professional program for preparing masters in "Technologies of Health-Enhancing and Preventive Food Products" (guarantor - Halyna Simakhina, members of the working group - Svitlana Kaminska, Iryna Hoiko, Iryna Medvediuk) has developed additional criteria for a more objective, thorough, and diverse evaluation of the qualification master's works of the Department of Health Product Technology.

The additional criteria include:

1. Scientific justification of the main provisions of the work in the chosen direction. This indicator reveals the relevance of the chosen direction, derived from a review of literary and other scientific sources, comparing different perspectives on the issue, and identifying key contradictions that are worth considering in the course of the qualification work. The level of the applicant's scientific independence is evidenced by their vision of ways to solve this problem. Of course, all these conclusions are discussed with the scientific supervisor of the qualification work. This indicator can also be characterized by the originality of the author's approaches to interpreting specific provisions, indicating their independence as an essential component of a true scientist.

2. Consistency and logical structuring of the material. The department encourages any initiative from the applicant in terms of additional inclusion of specific subsections, additional argumentation of individual provisions, or additional experimental research that expands the format of the study. This additional work looks particularly impressive during the presentation of the qualification work when the applicant seeks to be heard and understood, strives to engage the audience in their thoughts, prove their legitimacy and validity. If you highlight a part of the scientific work in the form of a presentation at a conference, the author's approach with their own argumentation will either find support among the audience or create the basis for a lively discussion, which is a crucial factor in discussing any scientific work.

3. Analysis of the results of one's own research. An important component of the qualification work is the description of experimental research, their analysis, comparison with the results of the work of other authors in this direction. The results of the research indicate that the applicant has achieved the goal set in the work, completed all necessary tasks, and outlined paths for further development of this topic. Analyzing the results of the research, the applicant emphasizes the relevance of the theme of their work for the further development of technologies for health products, expanding the range of health products in the domestic market, and giving it an export-oriented direction. It is also necessary to justify the importance of the developed idea for the production of new generation products that correspond to the global trend of healthy eating, and which, at least to some extent, contribute to the theory and practice of the specificity of developing and obtaining health products.

4. Theoretical background and its role in the further development of the healthy food industry. The student should strive to utilize the acquired knowledge throughout their studies for the theoretical justification of the recipe composition of a new product. This involves the necessity to introduce new, less-known ingredients into traditional contexts, apply special methods for processing raw materials, and justify criteria for their selection, among other aspects.

Certainly, such theoretical groundwork may currently lack the required scientific depth and persuasive claims. However, these fragments complement existing data from pharmaconutritionology, overall expanding the knowledge base in this field and demonstrating the student's creative self-sufficiency in the execution of course projects and qualification works.

It is crucial for the student to make certain generalizations based on the obtained results, outlining the achieved and setting new goals. Evaluating the developed products using comparative indicators in pharmacy, such as benefit/risk and benefit/price ratios, as well as employing the widely used SWOT analysis in various scientific and technological fields, is advisable.

5. Use of scientific terminology and linguistic proficiency. The combination of judicious use of scientific terminology and linguistic proficiency indicates the student's creative maturity and understanding that without appropriate utilization of the categorical apparatus, scientific exploration and progress are impossible.

The use of scientific terminology in the work commences with the formulation of a scientific problem, which is further specified in defining the research topic, conceptualizing its intention and solution methods. This is supplemented by justifying the relevance of the problem, its goals, tasks, objects, and subjects of research.

Special attention is given to the term "scientific novelty," as it attests to a certain correspondence of the student's research to those conducted by other authors, indicating progress in the study of the problem and a specific contribution to the existing knowledge about the object and subject of the research known to date.

Proper literary language, the purposeful use of scientific terms (including foreign ones), the figurativeness of thinking, appropriate use of quotes from renowned scientists, emotional expression of material, and minimal application of clichés and banal phrases are all essential components of linguistic proficiency.

6. Quality indicator of literature processing, formation of biographical description. The biographical description should be presented through contemporary works of domestic and foreign scholars (excluding Russian and Belarusian) primarily in the form of references to periodicals not older than 10 years, monographs, reference materials, and internet resources. The biographical description should refrain from references to legislative normative documents, DSTU (State Standards of Ukraine), etc., as they do not qualify as scientific literature. It is also undesirable to reference textbooks, except for classical literature. References to patents are permissible.

Of course, the researcher's ethics prohibit plagiarism. Therefore, each qualification work undergoes a thorough plagiarism check before further consideration. The acceptable lower limit of originality should not be lower than 70%, meaning that borrowing from the authors of other works should not exceed 30%. Any work falling below this threshold requires improvement, followed by a recheck for plagiarism to minimize the extent of borrowing.

7. Indicator of material energetic saturation. This indicator, proposed for the first time to assess scientific work, is subjective but essential for evaluating the researcher's engagement with the chosen topic. It reflects the researcher's passion for the developed question, the amount of positivity and creativity invested, and the strength of the desire to captivate the audience with their scientific contribution. This includes the effort to be heard, find followers in implementing their ideas, encourage discussion, hear others' opinions, and justify their own. The most vivid characterization of this indicator is obtained during the public defense of the work, its presentation, and discussions at conferences, etc.

Therefore, each qualification work is evaluated on how well the researcher managed to present the science of healthy nutrition as a system of knowledge and as an art of applying this knowledge to practical needs in the field of healthy eating.

In conclusion, to assess the quality of completed qualification works, in addition to the standard 100-point system, the working group proposes a series of additional indicators that provide a more comprehensive characterization of the work, the level of preparation of the researchers, their ability and inclination towards independence, creativity, and the desire to contribute to the development of the healthy food industry in Ukraine. The proposed indicators were discussed and approved at the meeting of the Department of Technology of Health Products (Protocol № 5 dated October 31, 2023).

SCIENTIFIC ACHIEVEMENTS OF THE CURRENT AUTUMN DEPARTMENT

For the third time, starting from 2021, a large-scale scientific and practical conference titled "Healthy Nutrition from Childhood to Longevity: Comprehensive Approach, Status, and Perspectives" has been taking place at the university. It brings together representatives from theoretical and clinical medicine, experts in the development and construction of health, preventive, and therapeutic products, as well as practitioners whose efforts contribute to the implementation of scientific achievements by our university researchers.

The Department of Health Product Technology once again actively participated in this conference, as the theme is directly related to the educational and research activities of the department's staff. The head of the department, Galyna Simakhina, is a member of the scientific and organizational committee of this conference, and Associate Professor Svitlana Kaminska is part of the secretariat.

Following the presentations of Dr. Nataliia Kharchenko, a professor and corresponding member of the National Academy of Medical Sciences of Ukraine (topic: "Mechanisms of stress response and diseases of internal organs. Nutrition as a method of correcting disorders"), and Dr. Maria Hulich, a professor at the Institute of Public Health named after A.M. Marzeyev of the National Academy of Medical Sciences of Ukraine (topic: "Stress eating disorders in children in wartime - a threat to health in later life"), Galyna Simakhina was given the floor to present the report "Conceptual Principles of Developing New Food Products for Military Personnel," prepared in collaboration with Professor Nataliia Naumenko from the Department of Foreign Languages for Professional Purposes. The relevance of the topic, scientific orientation, and highly informative presentation garnered significant interest from all attendees. The main focus of the report was on the necessity to develop food products that are adequate to the nutritional needs of military personnel, especially in combat conditions, and to create special food rations for servicemen based on them.

The report scientifically justified the functions of health products necessary for military personnel in combat conditions, as well as in rehabilitation processes, with a focus on improving the physical endurance of soldiers, strengthening the body's adaptive reserves, and enhancing psychological stability in extreme situations and the combined action of adverse factors.

The presenter provided compelling data on categorizing military personnel, military doctors, and rescuers as belonging to the "Human Ecology Hazardous Professions" category. She also characterized the activities of military personnel, who become active participants in the "human - extreme environment" system during combat operations. All of this is complicated by excessive neuro-emotional and physical loads, often pushing the soldier's body to the physiological limits, leading to reduced combat readiness, various illnesses, depressive states, and post-traumatic stress disorder. Energy expenditures in such situations can reach 7,000-8,000 kilocalories.

All these data substantiated the need to create special nutrition for military personnel, for example, following the model of sports nutrition. The report clearly outlined the tasks that need to be completed to create such rations based on health products.

A logical conclusion has been drawn that this is a multifaceted complex problem that requires comprehensive state support, as well as united efforts from representatives of medicine, researchers in the field of food technologies, and producers to develop fundamentally new comprehensive approaches to creating and improving preventive methods based on specially designed nutritional rations for military personnel.

The report provides a specific example of collaboration between scientists and medical professionals – the testing of a protein-fat paste at the Vinnytsia Regional Clinical Hospital for War Veterans. This paste was developed by researchers from the Department of Milk and Dairy Product Technology (Professor Galyna Polischuk) and the Department of Health Product Technology (Professor Galyna Simakhina). The protein-fat base includes polyunsaturated fatty acids, prebiotics, pectin, vitamins, calcium, and glutathione. This simple combination ensures a likely positive dynamic in the soldier's body, primarily by reducing total cholesterol, glucose, and uric acid levels in the blood serum. The committee also noted a decrease in anxiety among patients, improved sleep, and enhanced mood. Equally important is the absence of side effects, indicating that the products developed at the department can reasonably form the basis for special nutrition rations for military personnel and other special contingents.

Such conferences are highly beneficial, providing an opportunity for food technology scientists to familiarize themselves with the latest achievements in evidence-based medicine regarding the medical and biological effects of food product bio-components and apply them in their practical activities. On the other hand, medical professionals have the chance to see that modern food technologies, especially in the field of health-oriented nutrition, play a crucial role in maintaining the health of our population across all age groups.

For her scientific and organizational contributions to the preparation and conduct of the conference, Galyna Simakhina was awarded a letter of gratitude from the university rector.

The merger of technology and medicine: professors from the Department of Health Product Technology have conquered new horizons

The faculty members participated in a two-day training dedicated to medical issues, which revolutionized their conventional thinking and provided a new level of understanding of medical matters. The training covered crucial and relevant topics, and the professors from the Department of Health Product Technology delved into various aspects of medical care. They learned the methodology for assessing the condition of patients using the AVPU algorithm, explored the MARCH algorithm for trauma assistance, mastered the basics of cardiopulmonary resuscitation, and gained insights into first aid in emergency situations. These acquired knowledge has become a valuable asset, opening up new possibilities for collaboration and research in the medical and food industries.

Through this training, the instructors had the opportunity to enrich their understanding of the medical care process, which, despite being distant from their usual field, holds significant importance for the development of safe and beneficial health products. For example, knowledge of the MARCH algorithm aids in improving safety procedures during the production and storage of health products, a critical task for the health product industry.

Awareness of cardiopulmonary resuscitation methods opens up new avenues for developing products aimed at improving consumers' cardiovascular health. Knowledge of trauma first aid procedures becomes a crucial aspect of ensuring safety in the production of food products, especially in risky conditions.

This journey into the medical field, despite the instructors' specific expertise, serves as an example of how we can transcend our usual knowledge and perceive the diversity of knowledge as the key to innovative discoveries. This experience underscores the power of interdisciplinary learning and demonstrates that collaboration and knowledge exchange can lead to true revolutions in science and technology.

In conclusion, sincere thanks are extended to the organizers of this training. Their efforts created an opportunity for the faculty members of the Health Product Technology Department to deepen their knowledge and explore new horizons. This experience will be an invaluable addition to their professional practice and scientific research, and it is hoped that similar initiatives will be undertaken in the future.

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