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Worldwide Trends in Healthy Eating and Functional Food Production Were the Focus of the Guest Lecture by the Head of the Department of Healthful Food Technology

Guest lectures are always crucial and interesting for both students and educators, as they provide the opportunity to gain the latest knowledge and experience from leading experts in the field. On December 6th, a guest lecture was held for bachelor's students in the educational program 'Food Technologies and Engineering,' who are undergoing training at the Department of Healthful Food Technology. The lecture also targeted master's students in the educational program 'Technologies of Healthful and Preventive Nutrition.' The invitation for the guest lecture came from Associate Professor Natalia Stetsenko, and it was delivered by alumna Sofia Veremchuk, a manager of healthy eating initiatives in the Corporate Communications Department of Nestle.

The goals and values defined by the faculty of the Department of Healthful Food Technology align with the mission of Nestle, as both aim to contribute to achieving and supporting optimal nutrition, health, and well-being for the population. The company's enduring motto, 'Good Food – Good Life,' reflects its commitment to quality products and quality of life. The speaker provided a detailed overview of current trends in healthy eating and outlined the tasks undertaken by Nestle in product development and production. These tasks include reducing sugar, salt, and saturated fatty acids content, eliminating trans fats, promoting the consumption of whole grains and vegetables, manufacturing healthy products for children, providing consumers with complete information about nutritional value, optimal product portions, and implementing educational programs to promote healthy eating practices.

Interesting case studies were presented on improving recipes to enhance the nutrient composition and nutrient density of products. The focus was not only on nutritional and biological value but also on taste and the cost of production, which are key factors influencing consumer choices. Emphasis was placed on effectively communicating information about the health properties of food products to the public, starting with children, as demonstrated in the 'Food Alphabet' project, part of the global initiative 'Nestle Healthy Kids.' Significant attention was given to the 2024 trends in food and the food industry.

The lecture was not only informative and valuable but also engaging, capturing the audience's attention with the relevance of the topics discussed, creative presentation, and the speaker's expertise. This was evident in the active dialogue that ensued, involving both students and faculty in discussing the trends in nutrition and the production of functional food products. Additionally, students were interested in methods of determining the nutritional composition of products, product labeling specifics, the stages of integrating scientific developments into production, and the peculiarities of conducting contests to select 'products of the year,' among other topics. Sofia Veremchuk's career path and the realization of her own initiatives also sparked particular interest.

Heartfelt thanks were expressed by both students and faculty members of the department. One lecture proved to be insufficient for discussing the full spectrum of relevant issues, so the expectation is set for future guest lectures and collaboration on joint projects.

In focus for NUFT postgraduates: Functional and Technological Properties of Plant Powders

At the Department of Functional Food Technology at NUFT, an open laboratory class on the discipline "Technology of Functional Products" took place. The class was conducted for fourth-year bachelor's degree students by the assistant professor of the department, Tetiana Fedorenko.

The laboratory work focused on the study of the functional and technological properties of plant powders and the technological foundations of their use in the production of enriched flour-based confectionery products.

During the laboratory session, the instructor presented modern scientific data on the classification of plant powders, familiarized the students with methods for determining organoleptic and physico-chemical indicators of the quality of dried vegetables and fruits, and outlined the basic technological principles of using plant powders in the production of enriched flour-based confectionery products. Tetiana Fedorenko, during the class, developed the students' ability to make technologically justified choices of dried vegetable and fruit raw materials, fruit and vegetable powders as a source of functional ingredients, which is used in the implementation of the course project in the discipline "Technology of Functional Food Products" and is an important skill in their future professional activities.

During the class, Assistant Tetiana Fedorenko used visual aids, engaged students in the discussion of theoretical and practical components of the laboratory work. The instructor emphasized the priority and advantages of using domestic samples of dried vegetables and fruits, fruit and vegetable powders in choosing the source of functional ingredients in the technology of functional food products, the need to consider indicators of environmental safety of raw materials. She also highlighted the importance of mastering the educational material for students to acquire professional competence.

WEBINAR ON SCIENTOMETRICS – PROFESSIONAL GUIDANCE ON WRITING AND FORMATTING SCIENTIFIC ARTICLES

The profession of a higher education instructor is one of the most creative and challenging, combining science, art, self-development, creativity, and professional expertise. Various activities of modern instructors involve conducting their own research and engaging higher education learners in it. The dissemination and validation of research achievements are realized through scientific articles, both specialized and international. Importantly, the publication activity of instructors directly influences the researcher's and the university's rankings, and therefore, it should be maintained at a high level.

The features of presenting research results in scientific articles are systematically adjusted in accordance with changes in the requirements for the activities of researchers, considering innovations in each scientific sphere, changes in the concepts and strategies of editorial boards of scientific publications. Striving to stay informed about modern approaches and recommendations, the head of the Department of Healthful Products Technology, Halyna Simakhina, and all instructors participated in a webinar on scientometrics titled 'Writing and Formatting Scientific Articles,' organized by the consulting company 'Scientific Publications' on October 18.

The webinar extensively covered the preparation of materials and the selection of relevant content for international scientometric databases, the necessity of a high level of uniqueness, the characterization of the IMRAD structure, modern citation rules in a scientific article, technical parameters of the article, and the presentation of graphical materials. Participants found the analysis of the most common mistakes in choosing topics, formatting articles, and citing sources of information to be valuable insights shared by the speakers.

Armed with new ideas and inspiration, we will implement the results of the department's researchers' studies in new scientific articles and monographs. We look forward to future meetings with experts from the 'Scientific Publications' company.

The students of the OP-3-7 group, along with their curator Svitlana Kaminska, visited the university library on an initiative aimed at familiarizing them with the possibilities of using the electronic catalog of the library in the educational process. The purpose of this initiative was to assist students in improving their academic skills and accessing literary resources, including free databases such as Web of Science and Scopus.

During the seminar conducted by the head of the Information Technology Department of the Scientific and Technical Library at NUHT, Inna Putilina, students learned valuable information about using the library's electronic catalog. The main topics of discussion included the use of the electronic catalog in the educational process, literature search by disciplines, downloading full-text educational literature through the electronic catalog, online ordering of literature, and the opportunities for free access to Web of Science and Scopus. Students were shown how to use various search functions of the catalog to find textbooks, manuals, articles, and other sources related to their academic disciplines, as well as how to download full-text books and articles from the electronic catalog. This capability allows students to access necessary materials at their convenience.

The seminar also covered training on how to place online orders for literature and reserve materials for further study, information on the possibilities of Web of Science and Scopus for searching scientific literature, using these databases for research and writing scientific papers, and the specifics of free access to these resources through the university's agreement.

This event helped students acquire practical skills that will be beneficial throughout their studies and made the library even more accessible for their educational process. Special thanks to Inna Putilina for the valuable training!

On November 16-17, 2023, the 10th International Scientific and Practical Conference "Healthful Food Products and Dietary Supplements: Technologies, Quality, and Safety" will take place at the university.

The conference will cover the following thematic areas:

1. Pharmaconutrition in the paradigm of a new concept of nutrition.

2. Current state and prospects of development in technologies of healthful products and dietary supplements.

3. Natural enrichments as an alternative to synthetic food additives.

4. Unconventional sources of raw materials in the production of next-generation products.

5. Innovations in the production and consumption of food products.

6. Quality, safety, and effectiveness of healthful products and dietary supplements.

7. Food habits and culture of nutrition.

The conference welcomes the participation of scientists, university professors, doctoral candidates, postgraduates, and practitioners. The working languages of the conference are Ukrainian and English.

The deadline for submitting materials is October 25, 2023.

For more details, refer to the official invitation.

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