In SEI «Ukrainian State University of Chemical Technology» USUCT, theoretical training continues to be combined with practical experiments in modern food technologies. One such example was the laboratory experiment on making noble Brie cheese, conducted at the Department of Technologies of Natural and Synthetic Polymers, Fats and Food Products.

The initiator of the experiment was Associate Professor Larysa Rudnieva, who previously completed a training course with the President of the Ukrainian Cheese Producers Association Tetiana Diadechko — an international cheese competition judge and expert in craft cheesemaking and European cheese culture.

After studying modern cheesemaking approaches, a laboratory experiment was launched to create Brie, one of the most famous French soft cheeses with white noble mold. This product is considered technologically complex due to the need for precise control of temperature, humidity, acidity, and ripening conditions.

During the work, raw material preparation and analysis were carried out, the sequence of technological operations and production stage discipline were strictly followed. Special attention was paid to the cheese ripening process, as this stage forms the product’s characteristic structure, aromatic profile, and taste properties.

The result of the 15-day aging was a finished Brie cheese with characteristic white mold, pronounced aroma, and delicate texture. The experiment demonstrated the capabilities of modern food technologies and the importance of the practical component in training specialists in the G13 “Food Technologies” program.