• improvement of technologies and development of food products for health and functional purposes;
• ensurance of quality and safety of food and restaurant services;
• introduction of Hazard Analysis and Critical Control Point system;
• innovations in the organization and technology of the restaurant industry.

• Paska, M.; Drachuk, U.; Masliichuk, O.; Vovk, V. Determination the effect of lupin flour and inula on the flow of metabolic processes in the organism. Eastern-european journal of enterprise technologies, 2017, 5/11 (89), р 34–39.  SCOPUS, Index Copernicus https://​doi.org/10.15587/1729-4061.2017.110987

A food technologist, Ph.D. in Technical Sciences, associate professor (Improvement of technology of cut meat semi-finished products with vegetable raw materials, 2020).

Graduated from Economics and Tourism Institute of Lviv in 2010, speciality “Food technology”, 2015-2019 – doctoral student, postgraduate student at Stepan Hzhytskyi Veterenary Medicine and Biotechnologies National University of Lviv, 2020 – thesis defence at Food Technology National University, Kyiv. 2010-2012 – teacher at Lviv Higher Professional School Number 29; 2012-2021 – teacher at Lviv Special College of Food Technology and Business, Food Technology National University; 2020-2021 – part-time teacher at Ivan Boberskyi Lviv State University of Physical Culture; since 2021 – associate professor at the Department of Hotel and Restaurant Activity and Food Technology, Ivan Franko National University of Lviv.

Author of more than 40 scientific and scientific-methodical works.

• La Fondation pour la Formation Hôtelière, Cuisine and restaurant business in Bosnia and Herzegovina, 2024
• Odesa National University of Technology, Seminar «People/Talent Management: The Everchanging Environment For Recruitment, Retention And Productivity For Hospitality And Tourism», 2023
• Odesa National University of Technology, Seminar and Workshoop «ASSESSING PEOPLE IN THE WORKPLACE: SELF-MANAGEMENT & DEVELOPMENT IN HORECA & TOURISM», 2023
• Google Digital Tools for Education. Basic Level, 2022
• International Historical Biographical Institute (Dubai–New York–Rome–Jerusalem–Beijing), active participation sn the III International program of professional development of heads of educational and scientific instutiutions, pedagogical and scientific-pedagogical staff “Nobel Course: New Knowledge, Ideas, Expirience, Values, Competences”, December 3, 2021- January 20, 2022
• for being an active participant in ІV International Scientific and Practical Conference MODERN SCIENCE: INNOVATIONS AND PROSPECTS, Stockholm, Sweden, 2022

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