Department of Research on Oil and Fat Processing Technology 

Head of Department — Liudmyla M. FILENKO 

Tel.:+38-(068)-610-31-30 : e-mail: pererobka.fatoil@gmail.com 

The main activity of the Department is the improvement of technological processes for oil and fat processing. The Department’s scientists have developed innovative methods that enhance the quality and safety of edible fats. Particular emphasis is placed on the implementation of differential scanning calorimetry as a primary method for assessing the oxidative stability of oils and fats. Due to its versatility and high accuracy, this method allows the detection of critical changes in oil characteristics, ensuring precise prediction of quality at various stages of production and storage. 

Over the past five years, specialists of the Department, commissioned by enterprises of the Ukrainian oil and fat industry, have conducted studies and developed technical reports (TR) on determining the minimum shelf life of various types and grades of oils and their blends, both with vitamins, antioxidants, and anti-foaming agents, and without them. Minimum shelf life has also been established for fat-containing products, including fats, margarines, mayonnaise, mustard, sunflower phosphatid concentrates, and soybean phosphatid concentrates. The results of these studies contribute to the updating or development of regulatory documentation and the improvement of technological production processes, thereby ensuring the production of safe and competitive products.