Laboratories

 

Problem Cientific Research Laboratory of Complex Processing of Vegetable Raw Materials in Food and Feed Products

Жигунов
Head and Scientific Director
Dr., Associate Professor
Dmytro Zhyhunov
rm: B-120,
phone: +38 048 712-41-21
Problem scientific research laboratory of complex processing of vegetable raw materials in food and feed products is a structural unit of the scientific research Institute of grain and food products ONAFT. It was created on 4 January 1977 pursuant to resolution of Council of Ministers of the USSR. Founder and first scientific Director of the laboratory was Dr., Professor M. Dudkin.
The supervisor of the laboratory since 1991 and was the laureate of the State prize of Ukraine in science and technology, Dr., Professor N. Cherno.
From January 2015 the supervisor of the laboratory is Dr., Associate Professor D. Zhyhunov
Main directions of scientific activities of the laboratory:
• Creation of technological processes of food and grain processing industries of the agroindustrial complex (AIC)
• Creation of technologies of new food products from unconventional raw materials
• Creation of new highly efficient equipment, automation of production processes of food and grain processing industries
• Ensuring the creation of technologies for the production of safe food and define the criteria for their evaluation
• The solution of economic problems of AIC in market conditions

Research Laboratory of Microbiology named Olha Kyrylenko

Єгорова
Head and Scientific Director
Ph. D., Associate Professor
Antonina Yehorova
phone: +38 048 712-42-68,
+38 048 712-42-70
At the Department of Biochemistry, Microbiology and Physiology of Nutrition in October 2008 opened a Research Laboratory of Microbiology. The laboratory staff carry out studies of the safety and quality of raw materials, semi-finished and food products for microbiological indicators. Studies are carried out using traditional classical methods of microbiological control through the use of modern microbiological analyzer “Bactrac 4300” manufactured by SY-LAB Geräte GmbH (Austria). It has an automated Express system for rapid quantitative and qualitative assessment of the degree of microbial contamination of food raw materials, food products and other environmental objects.
Research is being conducted for the Academy staff in the performance of scientific research work on the state budget and economic contracts subject, in the preparation of doctoral theses and masters research student works.
Main research laboratory:
Number of anaerobic and anaerobic microorganisms in 1 g (cm3) of product
• Bac. Coliforms
• Potentially pathogenic microorganisms (E. Coli, Staphylococcus Coagulasepositive, Clostridium Botulinum, Bac. Proteus, Bac. Cereus)
• Pathogenic microorganisms
• The number of colony forming units in 1 g (cm3) of product of spoilage microorganisms, yeast and probiotic microflora for standard indicators
• It is possible to execute other works in the field of food Microbiology

Research Laboratory Sterilization, Estimation of Quality and Safety of Canned Food

Верхівкер
Head and Scientific Director
Dr., Professor
Yakiv Verkhivker
phone: +38 048 712-40-01
E-mail: nauka@onaft.edu.ua
The laboratory provides the canning food industry scientifically valid modes of heat sterilization and pasteurization of canned food from vegetables, fruit, berries, fruit, meat, fish and dairy raw materials.
The services of the laboratory was used by many famous manufacturers.
Main directions of scientific activities of the laboratory:
• Expert assessment of the appropriateness of the choice of the technological scheme of processing various types of food raw materials used in the manufacture of finished products.

Consulting Laboratory Healthy Diet

Козонова
Head and Scientific Director
Ph. D., Associate Professor
Yuliia Kazonova
The main objectives of the Consulting Laboratory is to conduct collective training to promote healthy nutrition and healthy lifestyle consultation to assess the level of individual dietary intake, the research on health impacts of products.
Directions of scientific activity of laboratory:
The holding forces employed through a Consulting laboratory organizations, groups, scientists and specialists, scientific and technological developments in accordance with the orders of the organizations, associations and individuals on:
• Correction and selection of individual diets (without the use of biologically active additives and medicines);
• identify personal Wellness goals (weight loss, body shaping, development of individual dietary diet taking into account chronic diseases, correction of psychological status)
• Determining the risk of disease associated with poor nutrition (obesity, diabetes, hypertension, etc.) (conducted on the basis of the diet based on individual food habits)
• Development of individual plan of regular physical activity

Research Laboratory of Quality Evaluation of Grain and Grain Products

Борта
Head and Scientific Director
Ph. D., Associate Professor
Alla  Borta
phone: +38 048 097 343-17-23,
+38 048 050 392 – 24-22
E-mail: borta.alla@mail.ru
The Department of Technology of Grain Storage in December 2012 with the assistance of the management of ONAFT and the General Director of “NIBULON” O. Vadaturskyi was opened the Research Laboratory of Quality Evaluation of Grain and Grain Products, which meets the requirements of modern production in the industry of bakery products. In the laboratory to determine the quality indicators of grain at all stages of the technological process of post-harvest handling and storage of grain.
Research is being conducted for the Academy staff in the performance of scientific research works on state budgetary and economic contracts subject, in the preparation of theses, dissertations and student research papers.
The list of indicators of quality of grain and grain products, which can be determined in the laboratory
Execution of:
– sampling
– the formation of the initial sample
– selection of test portions for analysis
– grinding of samples by different methods
Determine the parameters:
• humidity (electropopular and standard method)
• full-scale mass of grain
• mass of 1000 grains;
• grain size and grain verbnet
• dockage of grain
• the number of damaged grains
• degree of infestation by pests of grain stocks
• placestostay
• grain hardness grain
• the release of gluten
• the quality of gluten
• weight of dry fibrin
• the number of falls
• protein by the method of Kjeldahl
• the quality of flour of all varieties (except white)

Educational and Scientific Laboratory of Baking Quality Evaluation of Grain and Flour

The laboratory was open in June 2016 at the Department of Technology of Grain Processing

Educational and Scientific Laboratory of Grain Knowledge

The laboratory was opened in November of 2016 at the Department of Technology of Grain Storage

Educational and Scientific Laboratory of Technology of Fats and Perfumes and Cosmetic Products

The laboratory was opened in may of 2016 at the Department of Technology of Milk and Fats and Perfumes and Cosmetic Products