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Head: Bodnarchuk Oksana V.. Determine the criteria for the naturalness of the fat phase of raw milk. (popup.stage: Визначити критерії натуральності жирової фази молочної сировини). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0224U002621

Head: Bodnarchsuk Oksana V.. Research of protein composition of milk and dairy products for complex assessment of natural composition. (popup.stage: Дослідження білкового складу молока та молочної продукції для комплексної оцінки природного складу). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0224U002620

Head: Bodnarchsuk Oksana V.. Improving the method of determining the content of non-dairy fats in products with a combined fat phase by the Reichert-Meisle number. (popup.stage: Удосконалення методики визначення вмісту немолочних жирів у продуктах з комбінованою жировою фазою за числом Рейхерта-Мейсля). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0224U002619

Head: Orlyuk Yuriy T.. To study patterns of formation of biochemical, microbiological and structural-mechanical characteristics of cheese mass in the production of hard cheeses. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0221U101581

Head: Orlyuk Yuriy T.. To study moisture removal in the process of squeezing cheese in two-element forms and to develop a design of a universal form for pressing of cheese mass. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0221U101580

Head: Shugai Myroslava O. Take a selection of lactic acid bacteria for the production of whey cheeses with a reduced mass fraction of fat.. (popup.stage: ). Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine. № 0221U101579

Head: Shuhai Miroslava O.. Effect of microbiological and physico-chemical parameters on proteolysis during cheese ripening. (popup.stage: ). Іnstitute of Food Resources. № 0221U101578

Head: Orlyuk Yuriy. Develop intensive technology using microorganisms cheese cheese slime. (popup.stage: ). The Institute of Food Resources NAAS. № 0219U001608

Head: Shugai Myroslava Oleksandrivna. To develop a technology of protective bacterial preparation for the production of cheeses of high quality.. (popup.stage: ). The Institute of Food Resources NAAS. № 0219U001607

Head: Matsevity Yu.M.. Thermogasdynamics fundamentals, tools and techniques for creation of up-to-date and modernization of acting power equipment.. (popup.stage: ). A. Podgorny's Institute of Mechanical Engeneering Problems of the National Academy of Science of Ukraine. № 0217U006312