The Department of merchandise science and product expertise

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 the formation and development of the department was made by Professor V.V. Sadovsky, Professor S.A. Sergeychik, Professor N.M. Ilyin, Professor I.F. Kruk, Professor N.A. Zhorovin, associate professors E.V. Dubovik, B.E. Nadin, M.A. Grachok, O.A. Brilevsky, I.N. Furs, E.K. Sharkovsky, A.V. Loktev, N.M. Nesmelov, L.A. Vashkevich, V.N. Paraschenko, G.A. Gerasimchik, L.V. Kruk, Yu.I. Maryin, E.V. Perminov, L.S. Mikulovich, assistants A.O. Smolskaya, M.I. Rzheusskaya, L.D. Rudakovskaya, G.V. Zhikina.

Currently, the department's faculty consists of 11 members, including 2 professors, 7 associate professors with a PhD degree, 1 senior lecturer, and 1 lecturer-intern. 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

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:

Consumer protection against falsified and counterfeit products.
Product science of food products.
Product science of non-food products.
Theoretical foundations of product science.
Product examination.
Product safety.
Fundamentals of microbiology and biological damage to products.
Sensory analysis.
Product science and examination of food raw materials and food products.
Technology of cooking restaurant products.
Product science and examination of cultural and household goods.
Commodity science and examination of household goods.
Commodity science and examination of textile, clothing, and knitwear goods.
Commodity science and expertise of leather, footwear, and fur goods.
Commodity science and expertise of furniture and construction materials.
Commodity science and expertise of perfumes, cosmetics, and jewelry.
Commodity science and expertise of electrical goods.
Commodity science and expertise of grain and confectionery goods.
Commodity science and expertise of fruits, vegetables, and processed products.
Commodity science and expertise of flavors.
Commodity science and expertise of edible fats and dairy products.
Commodity science and examination of fish and meat products.
Commodity science and examination of functional and specialized products.
Commodity science of biological products.
Forensic commodity science examination of consumer goods.
Fundamentals of examination in customs activities.

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

The department carries out scientific research 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: Textbook / A. N. Lilishentseva [et al.]. – Minsk: BSEU, 2020. – 479 p.
2. Sadovsky, V. V. Commodity Science and Expertise of Textile, Garment, and Knitted Products: Textbook / V. V. Sadovsky. – Minsk: RIVSH, 2023. – 437 p.
3. Lilishentseva, A. N. Commodity Science and Expertise of Food Fats and Dairy Products: Textbook / A. N. Lilishentseva. – Minsk, BSEU. – 2022. – 368 p.
4. Sadovsky, V. V. Commodity Science and Expertise of Textile, Sewing, and Knitted Goods. Workshop: Textbook / V. V. Sadovsky. – Minsk: RIVSH, – 2024, –228 p.
5. Petukhov, M. M. Commodity Science of Food Products: Laboratory Workshop / M. M. Petukhov, A. O. Smolskaya, E. V. Kolyada. – Minsk: BSEU, 2023. – 119 p.
6. Zenkova, M.L, Melnikova L.A, Timofeeva V.N. Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value. Food Processing: Techniques and Technology. 2023;53(2):316–325. (In Russ.). https://doi.org/10.21603/ 2074-9414-2023-2-2435.
7. Smoliar, A. Descriptor-profile method for determining the quality of 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. – P.118–126.
8. Shilov, A. I. Production of the main 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. – No. 2 (73). – Pp. 207–209.
9. Petukhov, M. M. Establishing the Shelf Life of Buttered Buns Made from Yeast Dough / M. M. Petukhov, Z. V. Vasilenko, E. V. Kolyada, and S. V. Pashuk // Food Industry: Science and Technology. – 2020. – No. 2 (48). – Pp. 21–26.
10. Lilishentseva, A. N. Anthocyanins as Components of the Human Diet / A. N. Lilishentseva, I. V. Krivko, M. M. Petukhov // Food Industry: Science and Technology. – 2024. – No. 3 (65). – Pp. 94–100.
11. Lilishentseva, A. N. 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 the Research and Practical Center of the National Academy of Sciences of Belarus for Food. – 2019. – No. 1 (43). – Pp. 28––42.
12. Petukhov, M. M. Meat Industry of the Republic of Belarus: State and Development Trends / M. M. Petukhov, E. V. Kolyada // Food Industry: Science and Technology. – 2019. – No. 4 (46). – Pp. 15–19.
13. Zenkova, M. L. Transformation of protein, starch, and non-starch substances during blanching and sterilization of germinated grain / M. L. Zenkova, A. V. Akulich // Food Industry: Science and Technology. – 2024. – V. 17, No. 1 (63). – P. 11–21.
14. Burak, L. Ch. Sustainable Production. Quality Concept 4.0 / L. Ch. Burak, T. V. Ermoshina, N. V. Samankova // Fundamental Research. – 2025. – No. 9. – Pp. 81-90. – DOI 10.17513/fr.43905. – EDN LSSAUZ.
15. Petukhov, M. M. Organoleptic Assessment of the Quality of Instant Pasta Using the Qualimetric Method / M. M. Petukhov, A. O. Smolskaya, and A. V. Zhizha // Food Product Expert. – 2024. – No. 11. – Pp. 670-673. – DOI 10.33920/igt-01-2411-06. – EDN FVZQKE.

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/