Department of Nutrition Hygiene and Safety of Food Products
The Laboratory of Food Hygiene was established in 1998 under the direction of Doctor of Medical Sciences, Professor Mariia Hulich. In 2026, as a result of restructuring, the Department of Nutrition Hygiene and Safety of Food Products was established on the basis of the Laboratory of Nutrition Hygiene and Safety of Food Products.
Head – Doctor of Medical Sciences, Professor Mariia Hulich
(ORCID: https://orcid.org/0000-0002-1708-3012)
Tel.: +38(044)513-40-65, e-mail: gumapa@ukr.net
The Department of Nutrition Hygiene and Safety of Food Products is the only department of its kind within the National Academy of Medical Sciences of Ukraine. It has the capacity to carry out scientific research on the impact of nutrition on public health, the prevention of diet-related chronic noncommunicable diseases, develop scientific foundations for improving the organization of children’s nutrition, as well as address purely practical tasks: conduct medical and biological assessments of food products produced using innovative technologies, evaluate the safety and quality of food products in accordance with international and domestic sanitary legislation, and develop legislative and regulatory documents.
Main areas of scientific activity:
- Carrying out representative studies on the actual nutritional status of the population, particularly children and youth;
- Studying the relationship between nutritional status and the development of chronic non-communicable diseases, and providing scientific justification for the implementation of dietary prevention measures in Ukraine in accordance with the Sustainable Development Goals;
- Studying the nutritional characteristics of school-age children and developing scientific foundations for improving the school meal system in the context of Ukraine’s integration into the European educational space and the reform of school education;
- Assessing the current state of food provision for children with special dietary needs in educational institutions in Ukraine and developing the foundations for dietary school meals;
- Developing principles for public nutrition in emergency situations, particularly regarding the nutrition of children during martial law;
- Medical and biological evaluation of food products produced using the latest innovative technologies;
- Scientific justification of recipes and medical-biological evaluation of special-purpose products;
- Assessment of the safety and quality of food products and raw materials from the perspective of international and domestic sanitary legislation;
- Development of regulatory and methodological documentation on food hygiene;
- Development of scientific foundations for state policy in the field of nutrition for the population of Ukraine.
Most significant scientific achievements:
- Priority and original methodologies and methodological approaches have been developed for the study of organic trace element compounds obtained using nanotechnology.
- A new approach to addressing the problem of micronutrient deficiency in the population’s diet has been scientifically substantiated through the fortification of food products with organic micronutrient compounds obtained using innovative nanotechnology;
- In accordance with the Sustainable Development Goals, the prevalence of risk factors for noncommunicable diseases among college students has been established;
- The “Algorithm for the Implementation of Health-Promoting Educational Technologies in the Educational Process of Higher Education Institutions” has been developed and implemented in the activities of higher education institutions in Ukraine;
- A “Collection of recipes for dishes, culinary products, and beverages (technological charts) for the nutrition of school-age children for educational institutions, children’s health and recreation facilities, and social welfare institutions” has been created;
- A scientific database has been created regarding the micronutrient composition of milk and dairy products and the actual content of the trace elements zinc and copper in all types of food products on the modern domestic market;
- The possibility of increasing the nutritional and biological value of edible and medicinal mushrooms by cultivating them on a nutrient medium with the addition of biometallic citrates obtained using innovative nanotechnology has been scientifically substantiated.