The Department of merchandise science and product expertise

Chair of the Department:

Mikhail M. Petukhou
PhD, Associate Prof.

The Department of merchandise science and product expertise was established on August 31, 2020 by reorganizing the Department of merchandise science of food products and the Department of merchandise science of non-food products.

A worthy contribution to formation and development of the Department was made Professor Vladimir Sadovsky, Professor Sergeichik S.A., Professor N.M. Ilyin, Professor I.F. Hook, Professor N.I. Golovin, associate professors N.N. Kurbatov, V.P. Horny, D.A. Mityukov, L.P. Baikov, V.A. Myskov, E.V. Dubovik, B.E. Nadine, M.A. Grachek, I.N. Furs, E.K. Sharkovsky, A.V. Loktev, N.M. Nesmelov, V.N. Parashchenko, G.A. Gerasimchik, L.V. Hook, J.I. Marin, E.B. Perminov, senior teachers N.I. Molchanov, S.F. Ivanitskaya, A.N. Kuchinsky, assistants: N.T. Dubovskaya, A.A., Strashko, L.V. Onichimowski, M.I Rzeuska, L.D. Rudkovskaya, G.V. Jicina.

Currently, the teaching staff of the Department consists of 12 people, including 2 professors, 2 doctors of science; 8 docents with the degree of candidate of science, 2 assistants. Employees of trade and scientific organizations are involved in teaching activities as well, State Forensic Examination Committee of the Republic of Belarus.

Specialties

General higher education

Magistracy

Postgraduate study

The Department of Commodity Science and examination of goods is graduating in the specialty of general higher education 6-05-0413-02 «Commodity science», with the qualification «Commodity specialist. The economist».
The master's degree program provides training in the specialty 7-06-0413-02 «Commodity science and examination of goods».

At the second stage of higher education (master's degree), training is conducted in the specialty 7-06-0413-02 "Commodity science and examination of goods".The Department trains highly qualified scientific personnel through postgraduate studies in the specialty 05.18.15 «The technology and merchandise science of food products, functional and specialized products and public catering» and in the specialty 05.19.08 «The merchandise science, expertise and safety of non-food products and raw materials».

Educational activities

Disciplines

At the undergraduate stage of higher education, the following academic disciplines are assigned to the department:

  1. Commodity science and expertise of food raw materials and food products
  2. The technology of cooking restaurant products
  3. Commodity science of building materials and structures
  4. Commodity science of fruits, vegetables and products of their processing
  5. Commodity science of grain and confectionery products
  6. Commodity science of edible fats and dairy products
  7. Commodity science of taste products
  8. Commodity science of packaging and packaging
  9. Production technology in the food industry
  10. Microbiology, hygiene and sanitation of food products
  11. Protection of consumers from counterfeit and counterfeit products
  12. Commodity science of cultural and household goods
  13. Commodity science of household goods
  14. Commodity science of textile, sewing and knitted goods
  15. Commodity science of leather, footwear and fur products
  16. Commodity science of jewelry and watches, haberdashery goods and souvenirs
  17. Sensory analysis
  18. Commodity science and expertise of cultural and household goods
  19. Commodity science and expertise of household goods
  20. Commodity science and expertise of textile, sewing and knitted goods
  21. Safety of non-food products
  22. Commodity science and expertise of furniture and building materials
  23. Forensic commodity expertise of consumer goods
  24. Commodity science and expertise of fruits, vegetables and products of their processing
  25. Commodity science and expertise of confectionery and grain products
  26. Commodity science and expertise of dairy products
  27. Food safety
  28. Commodity science and examination of edible fats
  29. Commodity science of containers and packaging materials
  30. Food Safety Management
  31. Commodity science of meat and fish products
  32. Theoretical foundations of commodity science (in the industry)
  33. Commodity science of non-food products
  34. Commodity science and expertise of taste products
  35. Commodity science and expertise of meat products
  36. Commodity science of food products
  37. Commodity science of electrical goods
  38. Merchandising of furniture and building materials
  39. Commodity science of perfumery and cosmetics
  40. Production technology in public catering
  41. Commodity science and expertise of goods for intellectual development
  42. Commodity science and expertise of jewelry and watches, haberdashery goods and souvenirs
  43. Commodity science and expertise of electrical goods
  44. Commodity science and expertise of photographic goods, household electronic equipment and office equipment
  45. Theoretical foundations of commodity science
  46. Commodity expertise
  47. Commodity science and expertise of grain and confectionery products
  48. Commodity science and expertise of perfumery, cosmetics and jewelry
  49. Commodity science and expertise of fish and meat products

As part of Master's training, the following academic disciplines are assigned to the department:

  1. Examination of consumer goods
  2. Strategic management of quality and product range
  3. International technical regulation
  4. Methods, organization and conduct of scientific research
  5. Identification examination
  6. Aesthetics, ergonomics, product design
  7. Innovative food technologies
  8. Consumer evaluation of goods
  9. Microbiological safety in the food industry and trade

All academic disciplines are provided with educational and methodological complexes, including curricula for academic disciplines, short lecture notes, laboratory workshops, materials for conducting practical and seminar classes, materials for conducting control activities within the rating system, methodological recommendations for planning and organizing independent work of students.

Research work

Scientific research is carried out at the department both within the framework of the State Research Program and under business contracts. Since 2021, within the framework of the State Research Program «Agricultural Technologies and food Security» for 2021-2025, scientific topics on the assessment of the authenticity of juice products have been carried out.

Teachers of the Department carry out research in the following areas:

The Department has created a student research laboratory «Сommodity expert», the purpose of which is to develop students ' interest in research activities and search creativity.

Within the framework of the current agreement on scientific and technical cooperation with the RUE «Scientific and practical center of the National Academy of Sciences of Belarus for food», the Department conducts joint research, Department staff and students participate in international scientific and practical conferences.

On the Department, branches were created and are currently successfully operating on the basis of JSC «GUM» and on the basis of JSC «Central supermarket».

Here are the main educational and scientific publications:

  1. Commodity science and expertise of food products: a textbook / A.N. Lilishentseva [et al.]. – Minsk: BSEU, 2020. – 479 p.
  2. Sadovsky, V.V. Commodity science and expertise of textile, sewing and knitted goods: a textbook / V.V. Sadovsky. – Minsk: Riga, 2023. – 437 p.
  3. Lilishentseva, A.N. Commodity science and expertise of edible fats and dairy products: a textbook / A.N. Lilishentseva. – Minsk, BSEU. – 2022. – 368 p.
  4. Commodity science of non-food products: a textbook / V.V. Sadovsky [et al.]; edited by V.V. Sadovsky, V.E. Sytsko. – Minsk: BSEU, 2019. – 399 p.
  5. Zenkova, M. Chemical composition of Sea-buckthorn and Highbush Blueberry fruits grown in the Republic of Belarus / M. Zenkova, J. Pinchykova // Food Science and Applied Biotechnology. – 2019. – Volume 2. – Issue 2. – pp. 121-129.
  6. Smoliar, A. Descriptor-profile metod for determining the quality apple juice samples/ A.Smoliar, A., G.M. Lilishentseva // Food Science and Technology, Odessa National Academy of Food Technologies, Ukraine. – Volume 13 Issue 4/2019. – pp.118–126.
  7. Shilov, A.I. Production of basic types of agricultural raw materials – the basis of food security in Belarus / A.I. Shilov, M.M. Petukhov, E.V. Kolyada, O.A. Shilov // Bulletin of Michurinsk State Agrarian University. – 2023. – № 2 (73). – Pp. 207-209.
  8. Petukhov, M. M. The establishment of shelf life of pastry products from yeast dough / M. M. Petukhov, Z. V. Vasilenko, E. V. Kolyada, S. V. Pashuk // Food industry: science and technology. – 2020. – № 2 (48). – Pp. 21-26.
  9. Lilishentseva, A.N. The use of QFD methodology in the development of enriched marshmallows / A.N. Lilishentseva, L.A. Melnikova, S.E. Tomashevich, M.S. Selivanova, Yu.A. Melnik // Food industry: science and technology / Scientific and methodological journal of RUE "Scientific and practical. the Center of the National Academy of Sciences of Belarus for Food". – 2019. – № 1 (43). – Pp.28--42.
  10. Laptenok, N.S. Creation of specialized extrusion loaves for feeding pregnant and lactating women / N.S. Laptenok, L.A.Melnikova // Food industry: science and technology. – 2019. – № 4 (46). – Pp. 94-102.
  11. Petukhov, M. M. Meat industry of the Republic of Belarus: the state and trends of development / M. M. Petukhov, E. V. Kolyada // Food industry: science and technology. – 2019. – № 4 (46). – Pp. 15-19.
  12. Zenkova, M. L. Investigation of the mineral and amino acid composition of sprouted and canned wheat grain / M. L. Zenkova // Technique and technology of food production. – 2019. – Vol. 49, No. 4. – pp. 513-521.
  13. Petukhov, M. M. Commodity science and expert assessment of the quality of smoked sausages of Belarusian production / M. M. Petukhov // Technology and commodity science of innovative food products. – 2018. – № 6 (53). – Pp. 86-89.
  14. Melnikova, L.A. Analysis of consumer preferences of school-age children when choosing food in school buffets and canteens / L.A. Melnikova, Zhurnya A.A. // Food industry: science and technology / Scientific and methodological journal of RUE "Scientific and practical. the Center of the National Academy of Sciences of Belarus for Food". – 2018. – №1 (39). – Pp. 29-41.

Contacts

Address:   7 Sverdlova str., building 5,
office 417

Tel.:+375 17 209 79-84- head. the Department

Fax:+375 17 209 79-84

Email: feedback form

kpt@bseu.by

Site:http://bseu.by/feut/