Second International Scientific and Practical Conference “Innovative Aspects of Food and Hotel Industry Development in Contemporary Conditions”. The second day

On September 6, 2017 at 9.00, the opening ceremony of the second international conference “Innovative Aspects of Food and Hotel Industry Development in the Contemporary Conditions” was held. Congratulatory speech to the conference participants was expressed by the rector of TSAU, professor V.Kurchev, and the head of the Kharkiv delegation, the vice-rector on the scientific work of KHDUHT professor Mikhailov V.M.
The head of the plenary session of the conference was elected Doctor of Technical Sciences, Corresponding Member of the National Academy of Sciences of Ukraine Professor Naditik V.T., who greeted the participants of the conference, wished them new impressions from interesting scientific reports, positive emotions during communication with colleagues, good work and good rest.
At the plenary meeting with the reports were the leading scientists of the field of food industry enterprises of higher education in Ukraine. From KSUFTT acted: candidate of pedagogical sciences, associate professor. Petrenko N.V., who presented the report “Kharkiv State University of Nutrition and Trade: From the Origins of Commercial Education to Modern European Higher Education”; Cand. tech Sciences Guzenko V.V. made a presentation on the results of the master’s thesis preparation with Nigerian student Obinba Ebonugwa Chimuan on the topic “Research of the process of ultra-filtration concentration of curdy whey”. A comprehensive report on the topic of doctoral dissertation “Determination of the universal factor of dispersion of the fat phase of milk” was presented by the candidate. tech Doctor of Science in Tavria State Agrotechnological University Samoyuchuk K.O. Dr. Tech. Sciences, prof. Vinnytsia National Agrarian University Palamarchuk I.P. made a presentation on the topic “Technological and constructive aspects of application of vibroconveyor systems in the processes of heat and mass exchange of bulk masses”. The scientific report on their achievements was presented by the doctor of the Department of Food Technologies and Microbiology of the Tavria State Agrotechnological University, candidate. tech Sciences, associate professor Serdyuk M.E. All the presented results highlighted the considerable interest of the present, which was reflected in interesting questions and no less vivid responses.
During the work of sections with reports, scientists from many leading universities of Ukraine spoke: A.V. Pogrebnyak. – Candidate tech Sciences, Art. sciences employee of the Ivano-Frankivsk National Technical University, Zmeevsky Yu.G. – Candidate tech Sciences, doctoral student. National University of Food Technologies, Kyiv, Filimonova N.V. – assistant Cherkasy State Technological University, Sova N.A. – assistant Dnipropetrovsk State Agrarian and Economic University, Kostenko SM – Art. off Kharkiv State University of Food and Trade, Kovalev O.O. – assistant Tavriya State Agrotechnological University, Melitopol, Levchenko L.V. – postgraduate student of the Tavria State Agrotechnological University, Melitopol, Goncharuk Ya.A. – Master of Odessa National Academy of Food Technologies, Kopiyko AV – Master of Odessa National Academy of Food Technologies. The diversity of the topics of the reports testifies to a wide range of scientific interests of both experienced and young scientists who were able to present the results of their own scientific research and to hear the wishes regarding the directions of development of theoretical issues and the practical implementation of their ideas.
Besides scholars who delivered reports at plenary and sectional meetings, other participants of the conference took an active part in discussing scientific achievements. A wide representation of research on the development of equipment for the food and hotel industry and technologies for the processing of agricultural raw materials was demonstrated by scientists in the form of posters, the contents of which were available to all conference participants.