Fish gastro-design and culinary innovation: highlights of the open lecture for future professionals!

On May 28, 2026, as part of the Technological Education Week organized by the Department of Professional Education and Technologies, an exciting and highly informative university-wide lecture titled «Fish Gastro-Design: Innovative Methods of Thermal Processing and Presentation» took place.

The keynote speaker, Doctor of Pedagogical Sciences, Professor Nataliia Volkova, along with future professionals, dived into the world of modern culinary arts. During the event, the participants thoroughly explored the key aspects of working with this delicate ingredient, journeying from basic theory to haute cuisine:

Health on a Plate: Discussed the unique nutritional value of fish in the human diet and its health benefits.

Foundations of Mastery: Reviewed the classification of fish and the nuances of its preparation for culinary processing.

Innovation and Taste: Examined modern methods of thermal processing that maximize the retention of juiciness and nutritional benefits.

Gastronomy Trends: Explored the world’s most popular fish dishes and the secrets behind their flawless gastro-design and presentation.

Safety First: Paid special attention to strict compliance with sanitary and hygienic requirements when handling fish products.

The lecturer fostered a friendly, modern atmosphere filled with lively dialogue, where attendees actively debated, joked, and shared their own experiences in cooking fish. Everyone walked away not just with dry theory, but with practical life hacks for their future careers.

Based on materials from the Department of Professional Education and Technologies