Sokolenko Viktoria Viktorivna, senior lecturer
E-mail: viktoriya.tsygura@ukr.net,
ID Scopus: 57225194146
ORCID: https://orcid.org/0000-0002-2049-7013
ID Web of Science: V-8631-2018
Phone: +380666462506
Date and place of birth : 1988 Deymanivka village, Sribnyanskyi district, Chernihiv region, Ukraine.
Education :
2005-2010 – Sumy National Agrarian University, Specialty: “Technologies of storage, preservation and processing of meat”, diploma with honors, master’s degree.
2013-2017 postgraduate studies at the Odessa National Academy of Food Technologies, specialty 05.18.04 “Technology of meat, dairy and aquatic products”.
2016-2018 Sumy National Agrarian University, Specialty: 075 “Marketing”, Master.
Experience:
2011-2013 Degtyarevsky Professional Agrarian Lyceum, teacher of special disciplines.
2013 to present, assistant, senior lecturer at the Department of Food Technology and Safety.
November 3, 2025 – Senior Lecturer at the Department of Production and Processing Technology of Animal Husbandry and Cynology
Main subjects : “Technology of slaughter products”, “Standardization of livestock products”.
Research area: Innovative technological solutions in food production. Improving the quality of meat products by correcting the technological properties of meat raw materials.
Main publications:
Xuanxuan Qin. Influence of sesame flour on physicochemical properties of sour milk drinks / Xuanxuan Qin, M. Samilyk, Yanghe Luo, V. Sokolenko // Eastern-European Journal of Enterprise Technologies. – 2021. – No. 3 (111). (Scopus)
Samilyk, M., Korniienko, D., Bolgova, N., Sokolenko, V. Boqomol, N. (2022). Application of derivative products of processing wildberries for enrichment of pressedsugar. Eastern-EuropeanJournalofEnterprise Technologies, 3 (11 (116)), (Scopus)
Bal’-Prylipko, L., Samilyk, M., Korniienko, D., Paska, M., Ryzhkova, T., Yatsenko, I., Hnoievyі I., Tkachuk, S., Bolgova, N., & Sokolenko, V. (2023). Determination of quality indicators of sugar fortified with a by-product of elderberry processing. EEJET, 4(11 (124), 65–72. https://doi.org/10.15587/1729-4061.2023.284885. (Scopus)
Mykhalko O., Povod M., Sokolenko V., Verbelchuk S., Shuplyk V., Shcherbatiuk N., Melnyk V., Zasukha L. 2022, The influence of the castration method on meat cuts indicators of pig carcasses. Scientific Papers. Series “Management, Economic Engineering in Agriculture and rural development”, Vol. 22 Issue 3, PRINT ISSN 2284-7995, 451-458. https://managementjournal.usamv.ro/pdf/vol.22_3/Art48.pdf (WoS)
Sokolenko V.V. Regulation of qualitative indicators of adipose tissue in the pre-slaughter period / Sokolenko V.V., Vinnikova L.G., Samilyk M.M., Bolhova N.V. // Bulletin of the Lviv University of Trade and Economics. Technical Sciences, No. 26, 2021 p.78-85 DOI: https://doi.org/10.36477/2522-1221-2021-26-11 (domestic professional publication of category B)
Bolgova N.V. Technology of production of lactose-free yogurt in compliance with the principles of the HACCP system/ Bolgova N.V., Samilyk M.M., Nazarenko Yu.V., Sokolenko V.V.// Tavria Scientific Bulletin. Series: Technical Sciences. Kherson: Publishing House “Helvetica”, 2021. Issue 4.p. 33-46.DOI: https://doi.org/10.32851/tnv-tech.2021.4.4 (domestic professional publication of category B)
Bolvova N.V. Technology of production of lactose-free yogurt in compliance with the principles of the HACCP system/ Bolgova N.V., Samilyk M.M., Nazarenko Yu.V., Sokolenko V.V.// Tavria Scientific Bulletin. Series: Technical Sciences. Kherson: Publishing House “Helvetica”, 2021. Issue 4.p. 33-46.DOI: https://doi.org/10.32851/tnv-tech.2021.4.4 (domestic professional publication of category B)
Synenko T.P. Study of the influence of the type of sugar on the Maillard reaction in model systems with whey protein hydrolysate/ Synenko T.P., Florova N.E., Sokolenko V.V., Guba S.O.// Tavria Scientific Bulletin. Series: Technical Sciences. Kherson: Publishing House “Helvetica”, 2022. Issue 1. P. 135-146. DOI https://doi.org/10.32851/tnv-tech.2022.1.15 (domestic professional publication of category B)
Guba S. O., Babenko B. V., Bolhova N. V., Sokolenko V. V. Research on the level of awareness of young people in the issues of the influence of the environmental component on the safety of food products. Scientific Bulletin of the Tavria State Agro-Technological University: Vol. 13 No. 1 (2023) p.26 DOI: 10.31388/2220-8674 -2023-1-26
Bolhova, N. V., Opimakh, T. S., & Sokolenko, V. V. (2023). The use of quinoa in the production of soft cheeses. Bulletin of the Sumy National Agrarian University. Series: Mechanization and Automation of Production Processes, (3 (53), 15-19. https://doi.org/10.32782/msnau.2023.3
Bolgova, N., Huba, S., Sokolenko, V., & Mazhara, A. (2023). Study of the Influence of Vitamins on the Fermentation Process in Yogurt Production. NV LNU Veterinary Medicine and Biotechnology. Series: Food Technologies, 25(100), 43-46. https://doi.org/10.32718/nvlvet-f10007
Bolgova, N. V., Sokolenko, V. V., Huba, S. O., Ladokhin, S. V., & Matsyuk, E. A. (2024). ANALYSIS OF DOCUMENTS OF THE HACCP SYSTEM AT AN OPERATING ENTERPRISE. Bulletin Sumy National Agrarian University. Series: Mechanization and Automation of Production Processes, (1 (55), 27-31. https://doi.org/10.32782/msnau.2024.1.3
Patents:
1.Patent UA 152392 MPK A23C 19/068 (2006.01) A23C 21/06 (2006.01) Method of production of soft whey cheese “Karamelka” / Ladyka V.I., Bolhova N.V., Samilyk M.M., Sokolenko V.V., Nazarenko Y.V.; applicant Sumy National Agrarian University. – No. u202200493; appl. 07.02.2022; publ. 25.01.2023, Bull. No. 4, 2023.
2.Patent UA 146779 MPK A23S 19/072 (2006.01) Method of production of semi-hard cheese type cheddar “Nich” / Bolgova N.V., Tsygura V.V.; applicant Sumy National Agrarian University. – No. u 2020 06237; appl. 28.09.2020; publ. 18.03.2021, Bull. No. 11, 2021. 3.Patent UA149984 MPK A23K50/30 Method of increasing stress resistance of pigs / Vinnikova L.G., Sokolenko V.V., Synitsa O.V., Agunova L.V.; applicant Odesa National Academy of Food Technologies. – No. u202103509; appl. 18.06.2021; publ. 12/22/2021.
Advanced training:
- LLC “Globinsky Meat Plant”, 2018, 2020
- Online forum “Implementation of the NNACSR system for food market operators”, 20.10. 2020
- Weihenstephan-Triesdorf, certificate, Nr 57565498, “Methods of simplified Program planning processes using the MAX software”, 11 April – 8 Mar 2022, 6 ECTS (180 hours)
- Webinar of the Scientific and Methodological Center of Higher and Professional Pre-Higher Education “Control of technological process parameters in the NNACSR system”, 2 hours, April 28, 2022
- NUBiP of Ukraine. Educational and Scientific Institute of Continuing Education and Tourism. 31.10.-11.11.2022. Number of credits – 2 (60 hours). Certificate СС00493706/017686-22
- Passing the X International Advanced Training Program for Heads of Educational and Scientific Institutions, as well as Pedagogical and Scientific-Pedagogical Workers “Together with Nobel Laureates: Values, Experience, Knowledge, Competencies and Technologies for the Formation of a Successful Personality and Transformation of the World Around Us” and receiving International Certificate No. 10839 dated March 11, 2023. 6 ECTS (180 hours)
