Food hygiene
Course: Laboratory Diagnostics (Bachelor)
Structural unit: Biology And Medicine Institute Science Educational Center
Title
Food hygiene
Code
Module type
Вибіркова дисципліна для ОП
Educational cycle
First
Year of study when the component is delivered
2021/2022
Semester/trimester when the component is delivered
8 Semester
Number of ECTS credits allocated
3
Learning outcomes
Ability to apply knowledge of food hygiene in practical situations; knowledge and understanding of the subject area of human nutrition; ability to choose communication strategy, ability to work in a team, interpersonal skills; ability to understand the principles of regulation of harmful substances in the production area in food production; ability to learn and be modernly trained; skills of using information and communication technologies; ability to evaluate and ensure the quality of work performed; determination and persistence in the tasks and responsibilities; ensure compliance with hygienic standards and sanitary requirements for food processing; develop measures to maintain proper sanitation at enterprises; choose adequate methods for the study of therapeutic nutrition.
Form of study
Full-time form
Prerequisites and co-requisites
Successful acquisition of knowledge in all medical disciplines as normative, in particular "Physiology", "Hygiene with hygienic examination", "Microbiology with microbiological diagnostics", and special disciplines "Gastroenterology", "Microbiology of food", "Laboratory service". Evaluation of analytical methods ".
Course content
As part of the course "Food Hygiene" to form an idea of the main components of food, their importance for human health. Food hygiene food quality is a set of properties that determine the suitability of products for human nutrition (organoleptic and physico - chemical properties, nutritional and biological value). The acquired knowledge can be used by students not only in the educational process, but also during scientific activities in the field of related and interdisciplinary sciences.
Recommended or required reading and other learning resources/tools
Karpenko P.A., Ryadovaya S.M., Grishchenko I.M., Melnichuk N.A. "Fundamentals of rational and therapeutic nutrition", Textbook. – 2011.-504 p.
Pavlotskaya L.F., Dudenko N.V., Dimitrievich "Fundamentals of physiology, food hygiene and problems of food safety." Tutorial. 2007-441 p.
Mikheenko O. I. "Fundamentals of rational and healthy nutrition", Textbook.-2017.- 189 p.
Shumilo G.I. "Cooking Technology". Proc. allowance. - K. Condor. - 2016. - 506 p.
Planned learning activities and teaching methods
Lectures, practical classes, independent work
Assessment methods and criteria
Control of practical skills acquisition, test control, written answer to open-ended questions.
Final evaluation in the form of a credit.
Language of instruction
Ukrainian
Lecturers
This discipline is taught by the following teachers
Departments
The following departments are involved in teaching the above discipline