Honchar Yuliia

Посада: associate professor at the department of food technologies and hotel and restaurant business

Базова вища освіта:
- Master's degree in "Food Technologies," specialization in "Technologies in Restaurant Business," Kyiv National University of Trade and Economics, 2014 – 2016, Diploma M16 №003462 dated January 27, 2016, issued by KNUTE.
- Bachelor's degree in "Food Technologies and Engineering," specialization in "Food Technology," Kyiv National University of Trade and Economics, 2010 – 2014, Diploma KV №47359581 dated June 25, 2014, issued by KNUTE.

Науковий ступінь: - Doctor of Philosophy (PhD) in 181 "Food Technologies" from Kyiv National University of Trade and Economics. Dissertation topic: "Technology of a semi-finished product based on low-lactose whey." Study period in the doctoral program: 2016 – 2020, Diploma certifying the awarding of the degree DR №001536 dated April 22, 2021, issued by KNUTE.

Email: yuliia.honchar@tsatu.edu.ua

Ідентифікатори науковця:

• Google Scholar
• Open Researcher and Contributor ID (ORCID)
• Scopus Author ID

Галузь наукових інтересів:

• scientific interests are focused on reducing secondary dairy raw materials and creating innovative food technologies based on them, especially for consumers with specific nutrition needs.

Досвід наукової та викладацької діяльності:
- Associate Professor at the Department of Food Technologies and Hotel-Restaurant Business of Dmytro Motornyi Tavria State Agrotechnological University (TSAU), September 2023 – present. Course supervisor: "Organization of Dietary Nutrition", "Physiology and Hygiene of Nutrition", "Ethnic Cuisines" (BA) and "Nutrition" (MA). Supervisor of Bachelor and Master theses.
- Expert in accreditation of educational programs at the National Agency for Quality Assurance in Higher Education, since 2019.
- Deputy Dean for Student Affairs at the Faculty of Restaurant, Hotel, and Tourism Business at State University of Trade and Economics/Kyiv National University of Trade and Economics, July 2022 – January 2023.
- Senior Lecturer at the Department of technology and organization of restaurant business and at Kyiv National University of Trade and Economics, September 2021 – August 2023. Course supervisor: "Restaurant business", "Technology of food products" (BA). Supervisor of Bachelor theses.
- Lecturer at Kyiv College of Trade and Economics of State University of Trade and Economics, October 2016 – August 2021.
- Authorized person at the Kyiv Regional Education Quality Assessment Center, September 2019 – August 2022.
- Senior Instructor at the Kyiv Regional Education Quality Assessment Center, 2016 – 2018.
- Manager at LLC "FORTINVEST-AGRO," 2016.
- Head of the Laboratory at the Department of technology and organization of restaurant business and at State University of Trade and Economics, 2016.
- Senior Laboratory Assistant at the Department of technology and organization of restaurant business and at State University of Trade and Economics, 2015 – 2016.

Основні наукові праці

ПЕРЕЛІК

Yuliia HONCHAR
Liudmyla DIACHUK. The labour market in the restaurant sector: 2022. The International Scientific-Practical Journal "Commodities and Markets". Vol. 44 No. 4 (2022): Technical and Economic Science. DOI: https://doi.org/10.31617/2.2022(44)05

Dmytro ANTIUSHKO, Nataliia SHAPOVALOVA, Yuliia HONCHAR. World wheat market:challenges of wartime. The International Scientific-Practical Journal "Commodities and Markets". Vol. 41 No. 1 (2022): Technical and Economic Science. DOI: https://doi.org/10.31617/2.2022(41)01

Gnitsevych V., Yudina T., Honchar Y., Vasylieva O., Diachuk L. Justification emulsify properties of semi-finished product based on low-lactose milk whey. Eastern-European Journal of Enterprise Technologies. Kharkiv, Ukraine. VOL 3, NO 11 (105) (2020). Р.21-29. DOI: 10.15587/1729-4061.2020.204588. URL: http://journals.uran.ua/eejet/article/view/204588

Gnitsevych V., Yudina T., Honchar Y., Vasylieva O., Diachuk L. The study of low-lactose milk whey structure and model systems on its basis. EUREKA: Life Science. Tallin, Estonia. 2020, N. 3. P.38-48. DOI: https://doi.org/10.21303/2504-5695.2020.001323 URL: http://journal.eu-jr.eu/life/article/view/1518/1412

Yulia Honchar, Victoriya Gnitsevych. Rheological properties of model systems of semi-finished products based on condensed low-lactose whey. International Journal of Food Science and Applied Biotechnology. University of Food Technologies. Plovdiv. Bulgaria. 2020, Vol. 3., Iss. 2. P.204-211. DOI: https://doi.org/10.30721/fsab2020.v3.i2.81
URL: https://www.ijfsab.com/index.php/fsab/article/view/81

Objects of intellectual property rights:

UDC 005.591.6:641.56. Report on scientific research on the topic: INNOVATIVE TECHNOLOGIES OF SPECIAL PURPOSE FOOD PRODUCTS. Registration number 0119U100296. Manuscript completed on November 29, 2022. 155 pages.

UDC 005.591.6:641.56. Report on scientific research on the topic: INNOVATIVE TECHNOLOGIES OF SPECIAL PURPOSE FOOD PRODUCTS. Registration number 0119U100296. Manuscript completed on November 29, 2022. 155 pages.

Pat. 129641 UA, IPC A23C 21/00. Method for producing fermented whey with reduced lactose content / V.A. Gnitsevych
Yu.M. Honchar
Kyiv National University of Trade and Economics (Ukraine). No. u201803960
Appl. April 12, 2018
Publ. November 12, 2018
Bull. No. 21/2018. Source of access: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=252578

Pat. 129640 UA, IPC A23L 5/00, A23L 19/00. Method for producing fermented pumpkin puree with increased pectin content / V.A. Hnitsievich
Yu.M. Honchar
Kyiv National University of Trade and Economics (Ukraine). No. u201803959
Appl. April 12, 2018
Publ. November 12, 2018
Bull. No. 21/2018. Source of access: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=252577

Pat. 136991 Ukraine, IPC A23J 1/20 (2006.01), A23C 21/08 (2006.01), A23L 33/10 (2016.01). Method for producing semi-finished product based on condensed low-lactose whey and dispersed pumpkin puree with increased pectin content / V.A. Hnitsievich, Yu.M. Honchar, T.I. Yevdomakha
Kyiv National University of Trade and Economics (Ukraine). No. u201902416
Appl. March 12, 2019
Publ. September 25, 2019, Bull. No. 18/2019. Source of access: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=261933

Pat. 136022 Ukraine, IPC A23L 27/60, A23L 23/00. Low-lactose emulsion sauce "Wellness" for special nutrition / V.A. Hnitsievich, Yu.M. Honchar, T.I. Yevdomakha
Kyiv National University of Trade and Economics (Ukraine). No. u201902414
Appl. March 12, 2019
Publ. July 25, 2019, Bull. No. 14/2019. Source of access: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=260615

Pat. 136990 Ukraine, IPC A23L 23/00, A23L 27/60 (2016.01). Method for producing low-lactose emulsion sauce "Wellness" for special nutrition / V.A. Hnitsievich, Yu.M. Honchar, T.I. Yevdomakha
Kyiv National University of Trade and Economics (Ukraine). No. u201902415
Appl. March 12, 2019
Publ. September 25, 2019, Bull. No. 18/2019. Source of access: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=261932

Pat. 155270 Ukraine, IPC (2006) A23L 5/00, A23C 9/00. Method for producing hydrolyzed gelatin with reduced lactose content / A.A. Serenko, T.I. Yudina, Yu.M. Honchar
State University of Trade and Economics (Ukraine). No. u202302812
Appl. June 9, 2023
Publ. February 7, 2024, Bull. No. 6/2024. Source of access: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=288022

TU U 10.8-2860707498-001:2019 "Production of semi-finished product based on condensed low-lactose whey and dispersed pumpkin puree with increased pectin content"

TI 10.8-2860707498-001/01:2019 "Production of semi-finished product based on condensed low-lactose whey and dispersed pumpkin puree with increased pectin content".

Підручники, навчальні посібники, монографії
Collection of recipes: Klopotenko Ye.V., Hulych M.P., Honchar Yu.M., Liubarska L.S., Petrenko O.D., Hryhorenko A.A., Lambryno I.F., Shulhin V.V., Shevchenko V.Yu., Shevchenko A.Ye., Anufriieva A.V., Horobets O.M., Osipova Yu.Ye., Holovach A.V., Nahornyi V.Yu. (2023). Collection of recipes for children's meals in educational institutions, children's health and recreation facilities, and social protection institutions developed with the support of the Ukraine-Switzerland project "Acting for Health" with financial support from Switzerland provided through the Swiss Agency for Development and Cooperation (SDC). 873 p.

Chapter of the monograph: Gnitsevych V.A., Honchar Yu.M. (2022). Technology and properties of low-lactose semi-finished product based on sweet milk whey. Scientific monograph «Innovative technologies and equipment: development prospects of the food and restaurant industries», Riga, Latvia: «Baltija Publishing», pp.118-136. DOI: https://doi.org/10.30525/978-9934-26-205-0-6

Навчальні дисципліни

• Food Technologies in Restaurant business
• Culinary Production Technology
• Nutrition Science
• Health and Dietary Nutrition
• Fundamentals of Physiology and Hygiene of Nutrition
• Organization and Technology of Hotel and Restaurant Management
• Hotel and Restaurant Business
• Ethnic Cuisines

Підвищення кваліфікації, стажування

• Online training "Inclusivity and Accessibility in the Restaurant-Hotel Business". PROFI CLUB Training Center. (Certificate No.06169: Duration 2 hours = 0.06 ECTS). On September 15, 2023.
• Online training "Development, Implementation, and Application of Food Systems and Procedures Based on HACCP Principles in Educational Institutions". PROFI CLUB Training Center. (Certificate No.6124: Duration 12 hours = 0.4 ECTS). On August 30, 2023.
• International internship "Internationalization of education. New and innovative teaching methods. Implementation of international educational projects in the EU financial perspective", organized by Civitas Collegium (Warsaw, Poland). (Certificate No.12/2023: Duration 180 hours = 6 ECTS). From April 3, 2023, to May 15, 2023.
• Production internship at "TKS" LLC "Aunt Klara" (shop floor) (Kyiv, Ukraine). (Report: Duration 90 hours = 3 ECTS). From October 10 to November 11, 2022.
• Online training "Grant Proposal Writing", organized by SUTE (Kyiv, Ukraine). (Certificate No.1/2022: Duration 30 hours = 1 ECTS). From December 28, 2022.
• Higher School of Pedagogical Mastery "Pedagogical Mastery of a Higher Education Institution Teacher" organized by SUTE (Kyiv, Ukraine). (Certificate No. VSHPMPKPS 20/2022: Duration 135 hours = 4.5 ECTS). From February 15 to June 28, 2022.
• Educational-methodical seminar "Google Digital Tools for Higher Education" organized by SUTE (Kyiv, Ukraine). (Certificate No. NMSVSHPM 2022-001-13: Duration 6 hours = 0.2 ECTS). On July 18, 2022.
• Online training "Hygiene and Sanitation for Employees of Preschool and School Education Institutions". PROFI CLUB Training Center. (Certificate No.04636: Duration 6 hours = 0.2 ECTS). On April 27, 2022.
• Online educational course "Academic Integrity: Online Course for Teachers". Prometheus Open Online Courses Platform. (Certificate: Duration 60 hours = 2 ECTS). From June 3, 2022. URL: (https://courses.prometheus.org.ua:18090/cert/be4e0363860e4fdf91896e41d34ae0c)
• Online training for Professional Development "International Experience in Publishing. Successful Publications in Scopus and Web of Science". SCIENTIFIC PUBLICATIONS. (Certificate No. AA3056/19.11.2021: Duration 30 hours = 1 ECTS). During November 15-18, 2021.
• International Internship "International Hospitality Projects". Mercur Academy of Professional Education (Kaluzha, Slovak Republic). (Certificate No.11/07-22: Duration 180 hours = 6 ECTS). From June 20 to August 1, 2022.
• International Internship «Current state and perspectives of tourism development & Evaluation of internal education: challenges and perspectives», Stefan cel Mare University, (Suceava, Romania). (Certificate №5141/24: Duration 108 hours = 3,6 ECTS). From May 02-05, 2018.

Основні види діяльності, досягнення
Scientific Activities:
- Member of the working group and responsible for compiling the report on research work on the topic: "Innovative Technologies of Special Purpose Food Products", SUTE, state registration No. 0119U100296 from Q1 2019 to Q4 2022, the report was prepared in 2023.
- Member of the working group on research work on the topic: "Technology of Dairy Products with Controlled Carbohydrate Composition", SUTE, state registration No. 0121U109360 from Q1 2021 to Q4 2024.

Additional Activities and Achievements:
- Consultant of Eugene Klopotenko's working group on the reform of school nutrition (February 2023 - present)
- Invited trainer within a grant project supported by the Swiss Embassy initiatives for implementing reforms in school nutrition and vocational education under the auspices of the Ministry of Education and Science of Ukraine initiated by Cultfood (March - November 2023)
- Responsible Secretary of the PA "Ukrainian Culinary Union" (maintaining the Ukrainian Culinary Union website, preparation of agreements of cooperation, materials for the BCF-2023 competition, search for partners, cooperation with structural units, meeting and accompanying partners during visits, etc.) (2021-2023).