Tetiana Stepanova
Ph.D.
Description of the field of scientific research:
Tetiana Stepanova’s research focuses on ionotropic gelation involving low-esterified amidated pectin and bioorganic calcium ions, the use of eggshell powder as a source of organic calcium, and the application of bioactive compounds derived from cultivated mushrooms in meat products.
She also studies methods for reducing nitrite compounds in meat products and using alternative plant-based antioxidants.
List of duties:
Tetiana Stepanova is an Associate Professor at the Department of Food Technology at Sumy National Agrarian University.
She teaches courses in food technology and conducts research focused on developing food products with enhanced nutritional value and reduced caloric content. Particular attention in her work is devoted to enriching food products with biologically active components.
Professional experience:
Since 2003 — Lecturer in specialised courses, including Food Technology, Restaurant Service Organisation, and Food Commodity Science, at Sumy Cooperative College.
Since 2007 — Assistant Lecturer at the Department of Meat and Meat Product Technology at Sumy National Agrarian University.
Since 2009 — Senior Lecturer at the Department of Food Technology at Sumy National Agrarian University.
Since 2018 — Associate Professor at the Department of Food Technology at Sumy National Agrarian University.
Tetiana expert expirience:
Since 2019 — Member of the Editorial Board of the Journal of Chemistry and Technologies, a scientific journal indexed in Scopus.
Since 2021 — Expert of the National Agency for Higher Education Quality Assurance in speciality 181, Food Technologies.
Since 2024 — Member of Subcommittee J2, Hotel and Restaurant Business and Catering, of the Scientific and Methodological Council of the Ministry of Education and Science of Ukraine, pursuant to Order No. 1745 of the Ministry of Education and Science of Ukraine dated 17 December 2024.