At the suggestion of stakeholders and the recommendations of the working group of developers of the educational and professional master’s program “Technology of Dietetic and Ayurvedic Food Products” (specialty “Food Technologies”), a new educational component was introduced to the elective part of the program – “Yoga and Meditation in the Modern System of Human Health”.
Teaching this educational component in the 2025/2026 academic year is planned with the involvement of foreign specialists from the Heartfulness Yoga Academy (Kanha Shanti Vanam, India), which offers a unique combination of traditional yogic science and the meditative depth of “Heartfulness”. The world-famous Heartfulness Yoga Academy is accredited by the Ministry of AYUSH, the Government of India, the Yoga Certification Board (YCB) and internationally by the Yoga Alliance.
The discussion of the content of the educational component was joined by the director of the Yoga Academy Heartfulness, Doctor of Medical Sciences Veronica Nicolai, co-founder of the NGO “Heartfulness Institute” in Ukraine Anupam Saxena, head of the Department of Technology of Restaurant and Ayurvedic Products Oleksandra Nemirich, guarantor of the educational program “Technology of Dietetic and Ayurvedic Food Products”, Associate Professor Natalia Yushchenko, and member of the working group of developers of this educational program Iryna Silka.
The participants of the meeting determined the goal and objectives of the educational component, the content of lectures and practical classes, providing the course with educational and methodological materials, as well as the conditions for creating a comfortable educational environment. It should be noted that the course will be taught in English with simultaneous translation into Ukrainian by specialists of the Yoga Academy Heartfulness.
We are confident that highly professional teachers will ensure that students receive basic knowledge and practices of yoga and meditation as integral components of Ayurveda, which will allow them to take a more comprehensive approach to organizing Ayurvedic nutrition in restaurant establishments, acquire soft skills for further professional activities – working with staff, communicating with visitors, and maintaining a healthy microclimate in the team.
