odessa national academy of food · pdf fileОдесская национальная...

Odessa National Academy of Food Technologies

www.onaft.edu.ua

Prof. Leonid Kaprelyants, Vice-Rector

Одесская национальная Одесская национальная академия пищевых технологийакадемия пищевых технологий

Odessa National AcademyOdessa National Academyof Food Technologiesof Food Technologies

ONAFT is one of the largest in the Ukraine speciali zed in Food Science and Technology public higher education and research

institutions.

It was founded in 1902 as a Technical School for Mi llers, then reorganized into the College of Grain and Flour Spe cialists, the reorganized into the College of Grain and Flour Spe cialists, the

Institute of Grain and Flour Technology, the Odessa Technological Institute.

It was considerably enlarged in 1970 by amalgamatio n of two higher education institutions in Odessa and named t he Odessa

State Academy of Food Technologies.

By Decree of the President of Ukraine, it was given the status of the National Academy in 2002, the highest one for a higher

education institution in the Ukraine.


Odessa National Academy of Food Technologies has a high rating occupying the 24 th place out of 200 best

Ukrainian universities and the 2 nd place among all Ukrainian universities and the 2 place among all Technological Universities according to results of studies performed by a special Committee using

independent UNESCO evaluation procedures.

ONAFT has the highest (4 th) level of accreditation.

There are 60 Full Professors, Doctors of Sciences ( D.Sc.) and more than 300 Ph.D. degree holders in ONAFT.

Main research activities: fundamental and applied r esearch in the field of food science and technology

There are 7 faculties and 2 institutes.

- Faculty of Automation, Computer Systems and Busine ss Management Management

-Faculty of Technological Equipment and Technical Se rvice

-Faculty of Cereal Foods and Confectionery Productio n

-Faculty of Technology and Food Safety and Environme ntal Management

-Faculty of Innovative Technologies of Nutrition and Restaurant Service

- Faculty of Economics, Management and Business

6 scientific periodic journals are published in ONA FT.

Every year from 8 to 12 scientific conferences are organized in ONAFT, including 4 International ones.

Academic and research staff – 546 persons;Administrative and technical staff – 814 persons;

Academic and research facilities – 6 buildings occupied by lecture rooms, laboratories, workshops

and offices. and offices.

Current number of B.Sc. and M.Sc. students – 8520;Number of post-graduate Ph.D. students – 118;Number of doctorates awarded in the last five

academic years: 69 Ph.D. and 12 D.Sc.;

Cooperation Agreements have been signed with 21 foreign universities and organizations;

Cooperation Agreements signed with more than 20 foreign universities

Member of International Organizations

– European Universities Association (EUA) – European Federation of Food Science and Technology (EFFoST),

– Black Sea Universities Network (BSUN).


– Black Sea Universities Network (BSUN).– Eurasian Association of Universities (EAU)

– Association of Universities signed “Magna Charta”– The International Council for Open and Distance Education (ICDE),

Participation in EU projects

ISEKI-Food 3 – Integrating Safety and Environmental Knowledge in Food towards European Sustainable Development" Network

ISEKI-MUNDUS-3 project (Food Science and Technology Education)


Participation in FP-7 projects

THEME 2

“Food, agriculture and fisheries, and biotechnology”

Small scale focused research project (2009-2011)

Project acronym:

BaSeFood

Project full title:

“Sustainable exploitation of bioactive components from the Black Sea Area traditional foods”


Main research activities

Research in the field of all aspects of Food Scienc e and Technology

Expertise offered

Study in all kind of food processing and storage, traditional foods, functional foods and feeds, nutr ition,

bioactive compounds, catering, restaurant studies, food safety, consumers' behavior, nutrition and health

Main fields of research activities are related to creating and processing of different

foods, su сh as flow charts of new kinds of



foods, su сh as flow charts of new kinds of foods from traditional and non conventional raw materials; new equipment, automation of production at food and grain processing

enterprises; new kinds of premix and fodders and corresponding flow charts.

ONAFT is a specific centre for scientific research, development and innovation.

Organization of Scientific Research



Management of research projects is carried out by the Research Committee

administered by the Vice-Rector.In recent years, over 45 research projects financed both by the State and enterprises

have been carried out.

More than 500 scientific products have been implemented



been implementedMore than 80% of teachers are

involved in researchThere are several pilot plants for

production of foods

• Fundamental research related to the development of food industry

• Development of new cutting edge technologies for th e

Our research is focused on the solution of various problems of the food and biotechnological industry, as follo ws:



• Development of new cutting edge technologies for th e production of food

• Raising the nutritive value of existing food produc ts and creating new varieties

• Food quality and food safety

• Developing of new environment friendly, wasteless technologies

• Designing of substandard equipment for small and me dium enterprises

• Production process mechanizations and automation

Established in 2005, it is a

Research Institute of Grain and Food Products



Established in 2005, it is a multidisciplinary institute focused on

new processes, products, and markets for plant raw materials,

especially for crops, vegetables, fruits, etc.

• Grain quality testing• Grain and grain-based food ingredients as the basis for

development of functional foods• No digestible polysaccharides

• Improving the bioavailability antioxidants by pretr eatment

Areas of the IGFP activity



• Improving the bioavailability antioxidants by pretr eatment with enzymes

• Resistant starch for food development• Technology of functional products (novel high-fiber and

whole grain breads, barley and rye products, oat-ba sed foods, soy-enriched bread

• Influence of technological process on nutritive val ue of food components

• Use of enzymes and microorganism in food technology• Presentation of new products to consumers.

Thank you for your attentionThank you for your attention



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