Department staff

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Larysa Agunova, Ph.D. of Technical Sciences, Associate Professor, Associate Professor, Head of the Meat, Fish, and Seafood Technologies Department.
In 1997 she graduated from the Odessa State Academy of Food Technologies with a degree in Canning Technology.
She has been working in the department since 2000.
In 2012 she defended her Ph.D. thesis. Pupil of the professor’s school, Doctor of Technical Sciences L. Vinnikova.
She teaches courses “Research Methodology”, “Methods of teaching in universities”, “Packaging and storage of meat products”.
She is the author of about 70 scientific and methodological publications.
Scientific and pedagogical direction: development of the new meat-based foods.
Responsible for the educational work of the department, curator of the student’s group.
Lyudmyla Vinnikova, Doctor of Technical Sciences, Professor. In 1965 she graduated from the Odessa Institute of Food and Refrigeration Industry with a degree in “dairy engineer-technologist”. She has been working in the department since 1974. In 1973 she defended her Ph.D. thesis, and in 1992 – her doctoral dissertation.
In 1995 she was elected a full member of the New York Academy of Sciences.
For the series of scientific works “Scientific bases of technologies for obtaining plant biopolymer complexes – dietary fibers and their use in therapeutic and prophylactic nutrition” by the Decree of the President of Ukraine від1171 of December 16, 2002, awarded the State Prize of Ukraine in Science and Technology 2002.
By the Decree of the President of Ukraine No. 1247 of October 14, 2004, he was awarded the title of “Honored Worker of Science and Technology of Ukraine”.
Three terms member of the expert council of the Higher Attestation Commission, member of the editorial boards of professional journals, including World Meat Technologies, Kyiv; “Products and Ingredients”, Kyiv; “Food Science and Technology”, Odesa.
Member of the National Commission of Ukraine CODEX ALIMENTARIUS.
For many years of scientific activity, special merits, and significant contribution to the development of university science in 1999, 2001, 2004, 2012 she was awarded diplomas of the Department of Education and Science of the State Administration of the Odesa region and Ukraine.
In 2002 she was awarded the Diploma of the Chairman of the Higher Attestation Commission of Ukraine for her significant contribution to the process of attestation of scientific personnel. She received gratitude from the President of Ukraine for her conscientious work and significant personal contribution to the development and strengthening of the Ukrainian state.
In 2007 she was awarded the badge “Excellence in Education of Ukraine” and “Badge of Honor” Ministry of Agrarian Policy of Ukraine, in 2012 – Diploma of the Verkhovna Rada of Ukraine.
In 2017, she was awarded the commemorative badge “For contribution to the development of higher education” by the Board of Rectors of the Odessa region.
In 2017 she was awarded a diploma of III degrees ONAFT for winning the competition for the title of “Best Professor ONAFT” in 2017 in the field of educational and methodical work.
Teaches courses of disciplines: “Scientific bases of secondary processing of meat raw materials”, “Research work”.
He is the author of about 400 published scientific and educational works, including 38 patents of Ukraine, of which 9 for inventions and 4 textbooks and 1 textbook.
Scientific and pedagogical direction: development of scientific bases of technology of processing of raw materials of animal origin.
Member of the specialized council of ONAFT, specialty 05.18.04 – technology of meat, dairy and fish products. Under the guidance of 16 Ph.D. graduate students.

 
Natalia Povarova, Ph.D. of Technical Sciences, Associate Professor, Associate Professor of the Meat, Fish, and Seafood Technologies Department. Pupil of the professor’s school, Doctor of Technical Sciences L. Vinnikova.
Education:
– ONAFT, Ph.D. of Technical Sciences, since 2007. Dissertation topic: “Extension of shelf life of sausages” (2004-2007)
– ONAFT, Master of Food Technologies, educational program “Technology of storage, canning, and processing of meat”, with honors, (2003-2004)
– ONAFT, bachelor, the educational program “Food Technologies and Engineering”, with honors, (1999-2003)
Experience:
– Vice-Rector for Research ONAFT (since April 2016)
– Director of the ONAFT Research Institute (from 2013 to 2016)
– Associate Professor of Meat, Fish, and Seafood Technologies ONAFT (since November 2011)
– Assistant of the Meat. Fish and Seafood Technologies Department (from August 2007 to November 2011)
Participation in research projects:
– 2018-2020 Direction KA2: EU project Erasmus + № 586383-EPP-1-2017-1-SI-EPPKA2-CBHE-JP “Improving the experience of laboratory practice among specialists in the agri-food sector of Eastern Europe / Ag-Lab”, researcher 586383- EPP – 1-2017-1-SI-EPPKA2-CBHE-JP, researcher
– 2006 – 2007 “Microbiological control of food products in the process of refrigerated storage”, Project No.3 / 06
– 2006 – 2008 Applied research “Scientific bases of development of functional food products”, Project No. 0106U001444
– 2003 – 2005 Fundamental research “Physico-chemical bases of hydrocolloids use in meat systems”, Project No.0103U003432
– 2009 – 2010 “Technological audit of the group of companies PJSC Myronivsky Hliboproduct”, Project No. 2/09 and No.2 / 10
Internship and mobility:
– Mobility under the Erasmus + project: lectures at the Institute of Meat Technology, Poznan University of Life Sciences, Poland, Poznan, (June 2018)
– Mobility under the Erasmus + project: lecturing at the Estonian University of Life Sciences, Estonia, Tartu, (March 2018)
– Institute of Meat Technology, Poznan University of Life Sciences (Poland, Poznan) (2016)
“Internal audit and conformity assessment in accordance with the requirements of GMP + B1” Production, trade, and services “and ISO19011: 2011”, (2015)
– Introduction of HACCP into production, September 2012
– Features of feeding and growing conditions, September 2011
– Feeding ration of cattle and pigs, September 2014
Scientific and pedagogical direction: Theoretical and practical substantiation of lifelong formation of properties of agricultural raw materials of animal origin for creation of resource- and energy-saving technologies of deep processing of raw materials; creation of agri-food “end-to-end” technologies with a closed processing cycle to ensure resource and energy savings in food production; formalization of the requirements of lifelong formation of physical and chemical characteristics and functional and technological properties of raw meat.
Teaching: “European legislation on food safety control”, “Modeling the quality of livestock meat”, “Product quality management in the technology of meat and meat products”, “Special technologies of the industry”, “Fundamentals of scientific research”, “General technologies of the food industry”.
She is the author of more than 100 scientific and methodological publications, including 10 patents of Ukraine.
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  • E-mail: povarova.natasha@gmail.com; povarova_natalia@onaft.edu.ua
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Nadiya Azarova, Ph.D. of Technical Sciences, Associate Professor, Associate Professor of the Meat, Fish, and Seafood Technologies Department. In 1977 she graduated from the Moscow Technological Institute of Meat and Dairy Industry with a degree in meat and meat products technologies, qualification – engineer-technologist. She worked at meat processing enterprises in Belarus, Lithuania, and Russia.
She has been working in the department since 1983. Since 1990 he has been a Ph.D. of Technical Sciences. Pupil of the scientific school of Academician I. Rogov, Moscow University of Applied Biotechnology (FUIB).
She teaches courses in the following disciplines: “Meat Technology”, “Food Technologies”, “Equipment and Technology of the Food Industry”, “Design of Industry Enterprises”.
She was awarded the badge “Excellence in Education of Ukraine”.
She is the author of more than 150 published scientific and educational works, including 3 patents of Ukraine, of which 2 for inventions and 13 copyright certificates for inventions, 5 of which are introduced into meat production. In 2011, in co-authorship with the best employees, FUIB published the book “Mechanical processing of meat and meat and bone raw materials.”
The main directions of scientific and pedagogical activity: improvement of processing of meat and poultry products; development of resource-saving technologies for meat processing; production of functional products.
Responsible for diploma and course design, methodical work on the specialty “Technology of storage, canning, and processing of meat”, Secretary of the Department.
Tetyana Manoli, Ph.D. of Technical Sciences, Associate Professor, Associate Professor of the Meat, Fish, and Seafood Technologies Department. In 1990 she graduated from the Faculty of Technology of Canning and Winemaking of the Odessa Technological Institute of Food Industry, named after M. Lomonosov.
She has been working at ONAFT since 1996, at the department since 2011. She defended her Ph.D. dissertation in 1995. Pupil of the scientific school of the professor, Doctor of Technical Sciences, A. Bezusov.
Teaches the following courses of disciplines: “Technology of sterilized canned food from aquatic organisms”, “Physico-chemical bases of the processing of aquatic organisms”.
She is the author of more than 160 scientific and methodical works, including 4 patents of Ukraine, 1 of which is an invention. In 2007 under the supervision of T. Manoli, the Ph.D. dissertation was defended by the post-graduate student S. Pambuk on a subject “Development of low-waste technology of processing of Black Sea Aterina”.
Main directions of scientific activity: development of resource- and energy-saving technologies of food products from aquatic organisms.
Responsible for diploma and course design in the specialty 181 “Food Technology”, curator of the student’s group.
Serhiy Patiukov, Ph.D. of Technical Sciences, Associate Professor, Associate Professor of the Meat, Fish, and Seafood Technologies Department. In 1985 he graduated from the Faculty of Technology of Meat and Dairy Products of the Odessa Technological Institute of Food Industry, named after M. Lomonosov.
He has been working in the department since 1989. He defended his Ph.D. dissertation in 1992. A pupil of the scientific school of Professor, Doctor of Technical Sciences, M. Dudkin.
Teaches courses: “Fundamentals of veterinary examination and sanitation”, “Anatomy and physiology of farm animals”, “Methodology of scientific creativity and research workshop”, “Fundamentals of computer-aided design”.
He is the author of more than 80 scientific and methodical works, including 5 patents of Ukraine, of which 1 for invention and 2 copyright certificates.
The main directions of scientific activity: development of technology of products of medical and preventive appointment; improvement of canned food production technology; use of non-traditional energy sources in the food industry.
Responsible for the scientific work of the department, curator of the student’s group.
Anna Palamarchuk, Ph.D. of Technical Sciences, Associate Professor, Associate Professor of the Meat, Fish, and Seafood Technologies Department. In 1998 she graduated from the Faculty of Canning Technology of the Odessa State Academy of Food Technologies with a degree in “Fish and Seafood Technologies”.
She has been working at ONAFT since 2002, at the department since 2011. She defended her Ph.D. dissertation in 2005. A pupil of the scientific school of the professor, Doctor of Technical Sciences A. Bezusov.
Teaches courses: “Technology of food products from aquatic bioresources”, “Quality control and safety of products”, “Innovative technologies”, “Quality Management in the fish processing industry”, “Technological calculations, accounting and reporting in the industry”, “Fundamentals of automated designing”.
She is the author of more than 54 scientific and methodical works, including 3 patents of Ukraine, 2 of which are for inventions.
Main directions of scientific activity: improvement of technology of production of fish products; introduction of low-waste and non-waste technologies, principles of integrated use of raw materials.
Since 2018 she has been the technical editor of the scientific-theoretical journal “Scientific Works”.
Responsible for all types of practices in the specialty “Technology of storage and processing of aquatic bioresources.”
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  • E-mail: anna.palamarchook@gmail.com       
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Halyna Shlapak, Ph.D. of Technical Sciences, Associate Professor, Associate Professor of the Meat, Fish, and Seafood Technologies Department. In 1993 she graduated from the Odessa Technological Institute of Food Industry, named after M. Lomonosov, specialty “Technology of meat and meat products”.
She has been working in the department since 1981. Since 2002 she has been teaching at the ONAFT Odessa Mechanical and Technological College, where he trains junior specialists in the field of “Technology of storage, canning, and processing of meat”.
In 2012 she defended her Ph.D. thesis. Pupil of the professor’s school, Doctor of Technical Sciences L. Vinnikova.
She teaches courses in the following disciplines: “Chemical-technological control of the industry”, “Meat technology”, “Physico-chemical and biochemical bases of meat products technology”, “Waste-free technologies of meat processing productions”, “Food production technologies”.
She is the author of about 40 scientific and methodological publications, including 4 patents of Ukraine and 1 textbook with the stamp of the Ministry of Education and Science of Ukraine.
Scientific and pedagogical direction: development of technology of functional products.
Acts as Secretary of the State Examination Commission is responsible for career guidance work of the department and all types of practices of specialty 181 “Food Technology” and 204 “Technology of livestock products production and processing”, curator of the student’s group.
Nadiya Kushnirenko, Ph.D. of Technical Sciences, Associate Professor of the Meat, Fish, and Seafood Technologies Department.
Education:
– ONAFT, Ph.D. of Technical Sciences, since 2007. Dissertation topic: “Improvement of canned fish technology in tomato sauce” (2001-2004). Pupil of the scientific school of the professor, Doctor of Technical Sciences L. Dobrobabina.
– ONAFT, engineer-technologist, educational program “Technologies for storage, canning, and processing of fish and seafood”, (2000-2001)
– ONAFT, bachelor, the educational program “Food Technology and Engineering”, (1996-2000)
Experience:
– Associate Professor of Meat, Fish and Seafood Technology ONAFT (2017)
– Senior Lecturer of the Department of Meat, Fish and Seafood Technology ONAFT (2016)
– Assistant of the Meat, Fish, and Seafood Technologies Department ONAFT (2011)
– Assistant of the Canning Technology Department (from 2005 to 2011)
Advanced training and mobility:
  1. Higher School of Pedagogical Skills ONAFT, 2017-10.
  2. Internal audit and conformity assessment according to the requirements of GMP + B1 standards “Production, trade, and service” and ISO 19011: 2011 “, 20.10.2016
  3. Mariko LLC, Velikodolynske urban-type settlement of the Ovidiopol district of the Odessa region under the program of advanced training of the scientific and pedagogical worker, 2016
  4. LLC “Odessaprodkompleks”, Odessa, 2019-2020
Main directions of scientific activity: Improvement and development of the newest technologies of production of fish products and canned products from aquatic organisms
Teaching: “Raw materials of the fishing industry”, “Fundamentals of computer-aided design”, “Technological engineering of industrial enterprises”, “Design of industrial enterprises”.
Member of the jury of the first stage of the All-Ukrainian Student Olympiad ONAFT in the discipline “Technology of food products from aquatic raw materials”
She is the author of more than 30 scientific works and methodical publications, 2 patents of Ukraine, of which 1 for invention, 1 textbook for laboratory classes, and 1 manual for practical classes.
Since 2018, technical editor of the scientific-theoretical journal “Scientific Works”.
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  • E-mail: kushnirenkonadia@gmail.com
 
Olga Sinitsa, assistant and graduate student of the Meat, Fish, and Seafood Technologies Department.
In 2018 she graduated from the Odessa National Academy of Food Technologies with a degree in 181 “Food Technologies”.
From 2016 to 2019 she worked as a laboratory assistant at the Meat, Fish, and Seafood Technologies Department.
Since 2018 she has been studying for a postgraduate degree in 181 “Food Technologies”. The theme of dissertation work is “Substantiation of rational modes of heat treatment of delicatessen meat products”. Supervisor Professor, Doctor of Technical Sciences. l. Vinnikova.
She is the author of 50 scientific and methodical works, including 1 of the patent of Ukraine.

 

 

 

 
 
Kateryna Yankova, Head of the Meat, Fish, and Seafood Technologies Department Laboratory, majoring in “Technology of storage, canning, and processing of meat”.
In 1979 she graduated from the Odessa Technological Institute of Food Industry, named after M. Lomonosov, majoring in “Canning Technology”.
Since 1979 she worked as a junior researcher and researcher at the research laboratory of the Odessa Technological Institute of Food Industry, named after M. Lomonosov.
Since 2011 she’s Head of the Laboratory of the Meat, Fish, and Seafood Technologies Department in the specialty “Technology of storage, canning, and processing of meat.”

 

 

 

 

 

 
Valentyna Zinchenko, Head of the Meat, Fish, and Seafood Technologies Department Laboratory majoring in “Technology of storage and processing of aquatic bioresources”.
In 1979 she graduated from Odessa Technological Institute of Food Industry, named after M. Lomonosov, majoring in “Canning Technology”.
Since 1979 she worked as an engineer in the research laboratory of the Odessa Technological Institute of Food Industry, named after M. Lomonosov on sterilization of canned fish, then – a junior researcher and researcher.
Since 1991 she has worked as an engineer at the Canning Technology Department, majoring in “Fish and seafood technology”.
Since 2011 she has been the head of the laboratory of the Meat, Fish, and Seafood Technologies Department in the specialty “Technology of storage and processing of aquatic bioresources”.
Acts as Secretary of the State Examination Commission on the specialty “Technology of storage and processing of aquatic bioresources”.

 

 

 

 

 
Victoria Ivanchenko, engineer of the II category of the Meat, Fish, and Seafood Technologies Department.
In 2008 she graduated from the Odessa State Academy of Food Technologies with a degree in “Technology of storage, canning, and processing of meat.”
Has been working at the Meat, Fish, and Seafood Technologies Department since 2011.

 

 

 

 

 

 

 

 
Yuriy Prykhodko, laboratory assistant of the Meat, Fish, and Seafood Technologies Department.