88 International scientific conference of young scientists and students
"Youth scientific achievements to the 21st century nutrition problem solution"

April-May, 2022

National University of Food Technologies
Str. Volodymyrska, 68
Kyiv
Ukraine

Tel. +38-044-289-60-00

E-mail:
conference.nuft@gmail.com

 

Download the information letter

 

***************

Abstracts Books:

2017***********

Book of Abstract 2017 (in English)

2017, Part 1
2017, Part 2
2017, Part 3
2017, Part 4
Download all parts 2017

2018***********

Book of Abstract 2018 (in English)

2018, Part 1
2018, Part 2
2018, Part 3
2018, Part 4
Download all parts 2018

2019***********

Book of Abstracts 2019 (in English)

2019, Part 1
2019, Part 2
2019, Part 3
Download all parts 2019

2020***********

Book of Abstract 2020 (in English)

2020, Part 1
2020, Part 2
2020, Part 3
Download all parts 2020

2021***********

2021, Part 1
2021, Part 2
2021, Part 3

Book of abstract 2021(in English)

2022***********

2022, Part 1
2022, Part 2
2022, Part 3

 

English Ukrainian

 

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Dear colleagues!


We invite you to participate in the 88th International scientific conference of young scientists and students "Youth scientific achievements to the 21st century Nutrition problem solution" which will be held on April-May, 2022 (due to the rashistian invasion in Ukraine, the date and form of the Conference will be specified) at the National University of Food Technologies, Kyiv, Ukraine.

Dear participants,

we invite you to make a poster of your report and send us with the abstract. Posters will be posted on social networks of the sections. All authors of posters will receive certificates. Posters will be posted after April 20.

Types of participation in the Conference

  1. Presentation at the Conference sections
  2. Poster

Working languages of the Conference

English, Ukrainian

Some of the section will be hold in English only

Abstract submission deadline: April 25, 2022

Abstracts Books 2022:

2022, Part 1
2022, Part 2
2022, Part 3

The programm of Poster Session

Technology of functional ingredients and new food

https://www.facebook.com/kafedra.top/posts/740071213837994

Foodstuff expertise

https://www.facebook.com/groups/501710816854356/permalink/1634563093569117

Technology of bread, pastry, pasta and food concentrates

https://www.facebook.com/kafedrathkv/posts/468820038218966

Technology of sugars, polysaccharides and water treatment

https://www.facebook.com/groups/129172961075335/permalink/998199944172628

Technology of preservation

https://www.facebook.com/groups/236235061805596/permalink/358716562890778

Technology of meat and meat products

http://tmmp.nuft.edu.ua

Technology of milk and dairy products

https://milknuft.wixsite.com/milk/conference-nupt

Ecology and ecomanagement. Labour protection

https://www.facebook.com/groups/ecologynuft/permalink/976331636388274

Biotechnology and bioengineering

https://www.facebook.com/groups/btmb.nuft/permalink/955854641753566

Equipment of food, biotechnology and pharmaceutical production

https://www.facebook.com/MAFFP.NUFT/posts/2143732882447155

Technological equipment and computer design technology

https://www.facebook.com/TOKTP.NUFT/posts/522140816156898

Machines and technologies for packaging

https://www.facebook.com/groups/641695936720285/permalink/1013193979570477
https://www.facebook.com/groups/641695936720285/permalink/1013212936235248

Chemical technology

https://www.facebook.com/media/set?set=oa.1426463121137804&type=3

Hotel and restaurant business

http://grs.nuft.edu.ua/2022/04/14наукові-здобутки-молоді/?fbclid=IwAR1jpwjnFYxet0HKT2mRnMpoVusTMwLuAON634DH1Z725yJnv2fSEuWw_x8

Organization of hotel and tourist services

http://thb.nuft.edu.ua/naukova-diyalnist-prodovzhuyetsya

Technology of restaurant products

https://www.facebook.com/kafedratrap

History of Ukraine. Culturology.

https://www.facebook.com/permalink.php?story_fbid=514168396947846&id=105699304461426

 

 

 


 

 

 

 

The work of conference will be conduct at sections in all food science direction.

Only English language sections:
1. Food technologies
2. Food Chemistry and Chemistry Technologies
3. Processes and equipments of food productions
4. Power Engineering and Energy Management
5. Intellectual control systems
6. Economics and Management
7. Hotel and restaurant business and tourism

 

Section with diferent work languages:
1. Food Technologies and Engineering
1.1. Technology of functional ingredients and new foo
1.2. Foodstuff expertise
13. Commodity research
1.4. Technology of bread, pastry, pasta and food concentrates
1.5. Grain processing technology
1.6. Technology of sugars, polysaccharides and water
treatment
1.7. Technology of fermentation and wine
1.8. Technology of preservation
1.9. Technology of meat, milk, oils and fats
1.10. Technology of perfumery-cosmetic products
1.11. Biochemistry and ecology of food productions
1.12. Biotechnology and microbiology
1.13. Equipment of food, biotechnology and pharmaceutical
industries
1.14. Machines and technologies for packaging
1.15. Processes and apparatus of food productions
1.16. Physical, chemical and mathematical principles of
technological processes
1.17. Energy and resource saving technologies
1.18. Power equipment, heat and power systems of industry
enterprises
1.19. Applied, theoretical mechanics and engineering
graphics
1.20. Automation and computer-integrated technologies
1.21. Information technologies
1.22. Life safety

2. Food Chemistry and Chemistry Technologies

3. Economics and Management
3.1. Economic theory
3.2. Modern methods of business management
3.3. The economy of enterprises of food industry
3.4. Personnel management and labour economics
3.5. International management
3.6. Marketing
3.7. International economics
3.8. Accounting, аuditing and аnalysis in enterprises
3.9. Finance

4. Hotel and restaurant business and tourism
4.1. Organization of hotel and tourist services
4.2. Hotel and restaurant business

5. Humanities
5.1. History and сulturology
5.2. Philosophy, social and political sciences
5.3. Foreign languages

Scientific Committee

Chairman:
Oleksandr Shevchenko, dr., prof., Ukraine


Members:

Sergii Tokarchuk, dr., assoc. prof., Ukraine
Ana Leahu, dr., prof., Romania
Anatolii Ladaniuk, dr., prof., Ukraine
Anatolii Zaiinchkovskyi, dr., prof., Ukraine
Cristina Popovici, dr., assoc. prof., Moldova
Dumitru Mnerie, dr, prof., Romania
Galyna Polishchuk, dr, assoc. prof., Ukraine
Galyna Simakhina, dr., prof., Ukraine
Georgiana Codina, dr., prof., Romania
Igor Elperin, dr., prof., Ukraine
Jasmina Lukinac, dr., assoc. prof., Croatia
Mircea Oroian, dr., prof., Romania
Nadiia Levytska, dr., prof., Ukraine
Nusrat Kurbanov, dr., assoc. prof., Azerbaijan
Oksana Medvedieva, Ukraine
Oleksandr Seriogin, dr., prof., Ukraine
Oleksandr Gavva, dr., prof., Ukraine
Ruslan Adil Akai Tegin, dr., Kyrgyzstan
Serhii Baliuta, dr., prof., Ukraine
Sonia Amariei, dr., prof., Romania
Stanka Damianova, dr., assoc. prof., Bulgaria
Svitlana Bondarenko, dr., prof., Ukraine
Tamar Turmanidze, dr., assoc. prof., Georgia
Tetiana Pyrog, dr., prof., Ukraine
Tomasz Bernat, dr., prof, Poland
Valerii Myronchuk, dr., prof., Ukraine
Volodymyr Kovbasa, dr., prof., Ukraine
Volodymyr Zavialov, dr., prof., Ukraine
Huub Lelieveld, Netherlands
Yevgen Shtefan, dr., prof., Ukraine

 

Organizational committee

Oleksandr Shevchenko, dr., prof., Ukraine
Natalia Akutina, Ukraine
Oleksii Gubenia, dr., assoc. prof., Ukraine
Mychailo Arych, dr., assoc. prof., Ukraine
Oleg Galenko, dr., assoc. prof., Ukraine
Oleh Bortnichuk, Ukraine
Roman Gryschenko, Ukraine
Oleksandr Liulka, dr., assoc. prof., Ukraine

 

Abstract submission deadline: April 25, 2022

Dear participants,

we invite you to make a poster of your report and send us with the abstract. Posters will be posted on social networks of the sections. All authors of posters will receive certificates. Posters will be posted after April 20.

 

Requirements for the abstract

The languages of the abstract are English or Ukrainian
Size - 1 page. Format of page 17x24 cm.
Margins on both sides 2 cm.
Font - Times New Roman, size - 10, line intervals - 1.

Abstracts template download

Structure of the abstract:

1. Title (bold font)
2. Authors (The full name and surname).
3. Name of the institution (font - italic).
4. Main body of abstract

The main body of the abstract should contain the following obligatory parts: Introduction, Materials and methods, Results and discussion, Conclusion, (References).

The list of references can add, if it is necessity. Only modern scientific paper and book can be there.


All figures should be made in graphic editor, the font size 10.


The background of the graphs and charts should be only in white colour. The colour of the figure elements (lines, grid, text) - in black colour.


Figures and EXCEL format files with graphs additionally should submit in separate files.


Photos are not appropriate to use.

 

Sample of abstracts

Optimization of pneumatic vibration separator operating parameters

Nkhasi Letsoela Bennett, Vladimir Pozdniakov
Belarus State Agrarian Technical University,
Minsk, Republic of Belarus

Introduction. Text text text text text text text text text text text text text text text text text text text text text (2-3 lines).
Materials and methods. Text text text text text text text text text text text text text text text text text text (3-5 lines).
....
Results and discussion. Text text text text text text text text text text text text text text text text text (half of page).
....
Conclusion. Text text text text text text text text text text text text text text text text text text text text text  (2-3 lines).

References
(Modern scientific literature only ) ….

 

Conference schedule

 

The programm of Poster Session

Technology of functional ingredients and new food

https://www.facebook.com/kafedra.top/posts/740071213837994

Foodstuff expertise

https://www.facebook.com/groups/501710816854356/permalink/1634563093569117

Technology of bread, pastry, pasta and food concentrates

https://www.facebook.com/kafedrathkv/posts/468820038218966

Technology of sugars, polysaccharides and water treatment

https://www.facebook.com/groups/129172961075335/permalink/998199944172628

Technology of preservation

https://www.facebook.com/groups/236235061805596/permalink/358716562890778

Technology of meat and meat products

http://tmmp.nuft.edu.ua

Technology of milk and dairy products

https://milknuft.wixsite.com/milk/conference-nupt

Ecology and ecomanagement. Labour protection

https://www.facebook.com/groups/ecologynuft/permalink/976331636388274

Biotechnology and bioengineering

https://www.facebook.com/groups/btmb.nuft/permalink/955854641753566

Equipment of food, biotechnology and pharmaceutical production

https://www.facebook.com/MAFFP.NUFT/posts/2143732882447155

Technological equipment and computer design technology

https://www.facebook.com/TOKTP.NUFT/posts/522140816156898

Machines and technologies for packaging

https://www.facebook.com/groups/641695936720285/permalink/1013193979570477
https://www.facebook.com/groups/641695936720285/permalink/1013212936235248

Chemical technology

https://www.facebook.com/media/set?set=oa.1426463121137804&type=3

Hotel and restaurant business

http://grs.nuft.edu.ua/2022/04/14наукові-здобутки-молоді/?fbclid=IwAR1jpwjnFYxet0HKT2mRnMpoVusTMwLuAON634DH1Z725yJnv2fSEuWw_x8

Organization of hotel and tourist services

http://thb.nuft.edu.ua/naukova-diyalnist-prodovzhuyetsya

Technology of restaurant products

https://www.facebook.com/kafedratrap

History of Ukraine. Culturology.

https://www.facebook.com/permalink.php?story_fbid=514168396947846&id=105699304461426

 

 

 

National University of Food Technologies
Str. Volodymyrska, 68
Kyiv
Ukraine

Tel. +38-044-289-60-00

E-mail:
conference.nuft@gmail.com

 

Responsible members of organizing commetee:

Oleksii Gubenia (chief of young scientists counsil of the NUFT)
Natalia Akutina (administrator of the Scientific Department)

 

 

 

 

 

 


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