The course of fat technology and specialization in this field has existed at the Kharkiv Technological Institute since its inception, ie since 1885. An independent department of fat technology was organized in 1930. In 2004, the department of fat technology opened a specialty “Technology of fermentation and winemaking.” In 2011, the Department of Fat Technology was renamed the Department of Fat Technology and Fermentation Products.
The department covers an area of about 750 m2 in the technical building on the second and third floors. The department has specialized educational and scientific chemical laboratories, physical and chemical laboratory, computer class, classroom, microbiological laboratory, equipped with technical teaching aids.
The department consists of 3 doctors of sciences, 11 candidates of sciences, including 8 professors and 6 associate professors.
Graduates of the department receive higher education in the specialty 181 “Food Technology” and specializations “Technology of fats, fat substitutes and essential oils” and “Technology of fermentation products and winemaking.” Postgraduate studies are functioning successfully.
Research carried out at the department in the field of chemistry and technology of fats, as well as in the field of fermentation production provides an opportunity to train highly qualified specialists.
Over the years of its existence, the department has trained more than 2.5 thousand specialists, including the Minister of Food Industry, Hero of Ukraine, directors, chief engineers, chief technologists of enterprises in the industry and more.