A Ukrainian PhD Student's Experience
From April to June 2026, Iryna Parkhomets, a third-year PhD student in Food Technologies at the National University of Food Technologies, is undertaking an international research internship at the Berliner Hochschule für Technik (BHT). The internship is implemented with the support of the Office of Global Engagement at BHT and funded by the DAAD within the framework of the PACK IT program, aimed at strengthening Ukrainian–European scientific collaboration. The project is coordinated by Nataliia Zaiets.
The internship represents an important stage in the professional development of the researcher and contributes to the integration of her work into the European research environment. The program combines educational modules, scientific research, and intercultural exchange, in line with the objectives of international initiatives such as DAAD PACK IT, which foster cooperation between Ukrainian and German universities.
During her stay in Berlin, Iryna Parkhomets attends courses and training sessions designed to enhance her academic and communication skills. In parallel, the primary focus of the internship is research in the field of bakery technology using amaranth-based ingredients. The work is carried out using modern laboratory equipment available in the laboratories of faculty V – Life Sciences and Technology at BHT. This enables the investigation of the rheological properties of dough enriched with amaranth flour, as well as the assessment of how different concentrations of amaranth influence water absorption, dough stability, and structural-mechanical characteristics. The research also aims to determine optimal technological parameters to improve both the quality and nutritional value of bakery products.
The research is conducted in collaboration with Prof. Claudia Pickardt and Prof. Stefan Junge from faculty V. In particular, Claudia Pickardt provides substantial support in the laboratory research, including assistance with experimental design, interpretation of results, and the application of modern approaches in food technology. Stefan Junge’s supervision and coordination contribute to the overall organization of the internship and support the effective integration of the research work into the international academic environment.
An important component of the internship is the cultural program, which includes exploring the history and culture of Berlin. This contributes to a deeper understanding of the European context and supports adaptation to the international academic environment.
Reflecting on her experience, Iryna Parkhomets notes:
"The internship at BHT provides a valuable opportunity to develop my research skills in an international environment and to work with modern methodologies and equipment. The support of the academic team and the collaborative atmosphere make this experience both professionally enriching and personally inspiring."
The internship in Berlin is already proving to be a valuable experience, combining scientific, educational, and cultural components. It contributes to the development of research competencies, international academic exchange, and professional growth within a global context. The project is ongoing, offering opportunities for incoming PhD students and supporting continued international collaboration. It is expected to inspire future participants and encourage the development of new ideas and joint research initiatives.
