Paska Mariya Zinoviyivna

Doctor of Veterinary Medicine, Associate Professor, Head of Department of Meat, Meat and Fat-and-Oil Products of Lviv National S.Z. Gzhytsky University of Veterinary Medicine and Biotechnology.

Researcher ID: I-6043-2017

ORCID: 0000-0001-5274-9353

Google Scholar: Account

Phone: +38-032-239-26-97

Email: meatoil@lvet.edu.ua


Mariya Paska was born onMarch 31, 1977in Lviv. In 1994 she completed Dobrosyn Secondary School of Zhovkva district, Lviv region, and entered sanitary-technological faculty of Lviv S.Z.Gzhytsky Academy of Veterinary Medicine. After graduation from the Academy she was awarded the qualification of a physician of veterinary medicine majoring in veterinary and sanitary expertise.

In 2000-2003 she has been taking the postgraduate course at the Department of Veterinary and Sanitary Expertise. Upon graduation she remained at the Academy for further pedagogical and scientific work, where she held the positions of assistant lecturer in 2003-2007, senior lecturer of the Department of Veterinary and Sanitary Expertise in 2007-2009, and since 2009 – the position of Associate Professor of the Department of Meat, Meat and Fat-and-Oil Products. OnNovember 1, 2011, she has been working in the capacity of Acting Head of the Department of Meat, Meat and Fat-and-Oil Products until the competition was announced, and according to the results of the competition held in accordance with the Rector’s Order No.313-3 dated 22.06.2012 she was appointed the Head of the Department.

Associate Professor Mariya Paska is a member of Scientific and Methodological Commission of the Ministry of Agrarian Policy and Food of Ukraine in the field of "Food Technologies and Engineering", the developer of basic syllabuses for training professionals of Master’s qualification level in the speciality 8.05170102 "Technology of Fats and Fat Substitutes".

In 2004, she defended her Ph.D. thesis "Physiological State and Meat Productivity of Bulls under the Effects of Chelate Complexes with Cysteine" (03.00.13 Human and Animal Physiology), and in 2014 she defended her habilitation thesis for obtaining an academic degree of a Doctor of Veterinary Medicine on " Functional State and Productivity of the Young Stock of Volyn and Polissya Meat Breeds Depending on the Type of Higher Nervous Activity "(03.00.13 Animal Physiology), scientific adviser Prof. Hufriy D.F.

She has published more than 200 scientific papers, including two textbooks with a stamp of the Ministry of Education and Science, and four textbooks with a stamp of the Ministry of Agrarian Policy and Food of Ukraine. Her research work is aimed at the development and improvement of the technologies of functional purpose fat-and-oil products, taking into account the priority of scientific studies when applying functional additives, new technologies, in particular enzymes in refining technology.

There are two postgraduate students working under the supervision of Associate Professor Mariya Paska: Markovych Iryna works on her thesis "Development of the Technology of Semi-smoked Sausages Using Lentils and Spices", and Chemerys Oksana works on her thesis "Improving the Technology of Functional Purpose Cooked Sausages". She supervises such scientific topics of the Department as "Reduction of Losses and Improvement of Meat Quality, Development and Improvement of the Technology of Meat and Fat-and-Oil Products" (state registration number 010700002433).

Thanks to the direction of research area of the technology of fats, a departmental scientific school from among young scientists was established under the supervision of Associate Professor Mariya Paska.

Basic scientific and educational publications:

  • Development of technology for rational storage, preservation and processing of products and raw materials of oil-fat and meat-processing complexes;
  • Development of new types of meat products with increasing functional and technological properties of raw materials using physico-chemical and biochemical methods of processing;
  • Improvement of traditional and development of new technologies of meat products from non-traditional meat raw materials.

Publications in scientific journals

  • Паска М. 3. Білково-якісний показник яловичини збагаченої біологічно активними речовинами / М. 3. Паска, Ромашко І. С. // Збірник наукових праць Вінницького НАУ. Серія „Технічні науки”. - Вінниця, 2012. - Вип. 3. - С. 170-175.
  • Паска М. 3. Забійні показники якості бугайців волинської м’ясної породи залежно від типів вищої нервової діяльності / М.З. Паска, І.О. Мартинюк // Збірник наукових праць Вінницького НАУ. С. „Технічні науки”,- Вінниця, 2013. - С. 105-110.
  • Паска М. 3. Оцінка хімічного складу яловичини збагаченої біологічно активними речовинами / М. 3. Паска // „Технічні науки: стан, досягнення і перспективи розвитку м’ясної, оліє-жирової та молочної галузей”: Міжн. наук.-техн. конф., 22-23 березня 2013 р. - К.: НУХТ, 2012. - С. 32-33.
  • Паска М. 3. Основи фізіології та гігієни харчування: навчальний посібник / М. 3. Паска, Б. І. Галух. - Львів: Вид. центр ЛНУВМБТ імені С.З Ґжицького, 2014.- 120 с.
  • Паска М.З., Ромашко І.С. Саломаси у виробництві туалетного мила// 36. мат. 1-їміжнар. наук.-практ. конф. „Хімія, біонанотехнології, екологія і економіка в харчовій і косметичній пром.”, 11-13.06, 2013 р,- Крим, 2013,- С. 230-236.
  • Паска М.З. Перекисне окиснення ліпідів у крові бугайців різних типів ВИД // Збір, наукових праць. - Харків, 2012. В. 24 - Ч.4.- Т.2.- С. 64-68.
  • Технологія маргаринів та промислових жирів (гриф надано МОН України, Лист № 1/11-873 від 30.01.13).
  • Технологія тваринних жирів” (гриф надано Міністерством освіти і науки України, Лист № 1/11-2475 від 29.03.10).
  • Кравців Р.Й., Паска М.З., Ощипок І.М. Навч. посібник із дисц. „Технологія м’яса і м’ясних продуктів” - Львів, 2008. -112 с. (Гриф МАП України від 1 липня 2009 року. 18-128-13/1054).

Awards

Certificates of the Lviv Regional State Administration (2007, 2013), Diploma of the Ministry of Agrarian Policy of Ukraine (2008).