Olha Iakubchak

Graduated from the Veterinary Faculty of the Bila Tserkva Agricultural Institute (1983). She did her postgraduate studies (1983-1986) at the Department of Veterinary Medicine and Pathology of the Bila Tserkva Agricultural Institute (BAI), under the supervision of Colonel of the Veterinary Service (retired), Doctor of Veterinary Sciences, Professor Y. Zahaievskyi. In 1986, she started working at the same department as an assistant.
Since 2000 she has been working at the National University of Life and Environmental Sciences of Ukraine (NULES).
2000-2001 - Professor of the Department of Pathology and Veterinary Sanitary Expertise, from 2001 to 2020 she headed the Department of Veterinary and Sanitary Expertise.
After the merger of the Department of Veterinary and Sanitary Expertise and the Department of Animal Hygiene and Sanitation named after Prof. A.K. Skorokhodko, she has been working as a professor of the Department of Veterinary Hygiene named after Prof. A.K. Skorokhodko.
Yakubchak O.M. worked part-time as Acting Dean of the Faculty of Quality and Safety of Agricultural Products (2004-2006), Director of the Research Centre for Veterinary Expertise, Sanitation and Hygiene of Livestock Products (2006-2009).
From 2001 to 2006, she was the chairman and from 2007 to 2017, the deputy chairman of the Specialised Academic Council D 26.004.12 (K 26.004.12) at NULES.

Defended candidate's dissertation in 1988 on the topic: ‘Veterinary and sanitary assessment of milk in subclinical mastitis in cows,’ and her doctoral thesis in 1997 on the topic: ‘The role of certain bacteria in reducing milk quality and the development of rapid methods for its veterinary and sanitary examination’.

a leading scientist in the field of food hygiene, in particular the safety and quality of animal products. Her main scientific work is focused on studying the quality and safety indicators of animal products and their control depending on the analysis of risks in the process of production, processing and circulation of animal products.

Scientific and experimental justification of criteria for assessing the safety and quality of meat, milk, eggs, bee products and fish, taking into account risk analysis in the production and circulation of food products in accordance with the ‘One Health’ concept.