Scientific Works

Aim of the Journal

Scientific Works is a peer-reviewed scientific periodical whose aim is to establish an open international platform for the exchange of current research findings in the fields of food technology, grain processing, power engineering, and related branches of the agro-industrial complex. The journal promotes the integration of Ukrainian science into the global research community, fosters dialogue between academia, industry professionals, and the production sector, and encourages the implementation of innovative solutions in food and processing enterprises.

Scope of the Journal

• Dissemination of scientific knowledge — publication of original research, review articles, and scientific-practical materials reflecting the current state and emerging trends in food science and technology;
• Ensuring publication quality — independent double-blind peer review to guarantee scientific validity and a high methodological standard of all submitted materials;
• Supporting early-career researchers — providing postgraduate students, young scientists, and practitioners with the opportunity to present their findings to a broad professional audience;
• Promoting interdisciplinarity — encouraging research at the intersection of technological, biotechnological, ecological, economic, and managerial aspects of food production;
• Harmonisation with international standards — supporting scientific developments aimed at aligning domestic industry practices with international quality, safety, and certification requirements;
• Bridging science and practice — facilitating technology transfer and the application of research outcomes to production processes across agro-industrial enterprises.

Journal scope:

• Improvement of technological processes in the food and grain-processing sectors of the agro-industrial complex:
  • Current problems in the development of the grain-processing, compound feed, bakery, confectionery and food industries;
  • New technical and technological solutions in the processing of food raw materials.
• Current issues in grain storage technology, production of grain products, bakery and confectionery products, compound feeds and biofuels:
  • New developments in technology, equipment, quality control, and automation of grain receiving enterprises and elevators, flour mills, cereal plants, bakeries, compound feed plants, and confectionery factories.
• Development of new types of food products from non-traditional raw materials:
  • Biotechnological aspects of food production;
  • Development of technologies for therapeutic and preventive nutrition products;
  • Innovative technologies for restaurant industry products.
• Creation of new technologies for obtaining safe food products and determining criteria for their evaluation:
  • New grain, food and feed products, bakery and confectionery products;
  • Problems of quality, nutritional value and safety of products of enterprises in the relevant sectors in the context of Ukraine’s accession to the WTO;
  • Problems of harmonising Ukraine’s national standards with international ones;
  • Modern methods of control, standardisation and certification of raw materials and food products;
  • Environmental safety of food products;
  • Scientific and methodological problems of water quality management as a factor in food safety and stability of food production.
• Creation of new highly efficient equipment, automation of production processes in food and grain-processing industries:
  • Energy-efficient processes and equipment for food production.
  • Intelligent control systems for technological processes in the food and grain-processing industries.
• Combined processes and nanotechnologies in the agro-industrial complex, new low-energy food technologies and products, energy efficiency and environmental safety.
• Socio-economic problems of the development of market relations at enterprises of the food and grain-processing industries.
  • Economic aspects and efficiency of innovation and investment development in food production;
  • Economics and management of enterprises;
  • Staffing and scientific support for grain and food technologies.

Submissions addressing problems in both developed and less developed countries are welcomed. Articles should make a substantial contribution to the theoretical and / or methodological literature on the issue and contain a strong scientific component.