Infopaket

Food chemistry

Вибіркова дисципліна для ОП

First

2021/2022

6 Semester

3

To carry out preparation of equipment of a workplace and personal preparation for carrying out laboratory researches with observance of norms of safety and personal protection, to provide preparation for research of samples of a different origin and their storage. Determine the qualitative and quantitative composition of substances and their mixtures.

Full-time form

Successful mastering of the disciplines "Biological Chemistry", "Medical Chemistry", Molecular Biology "General Cytology and Histology", "Laboratory Techniques". Ability to apply knowledge of chemistry, molecular biology, medical chemistry, general cytology and histology to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. Have basic skills of systems analysis.

The discipline "Food Chemistry" is part of the training of specialists of the educational level "Bachelor". The main task of the discipline is the acquisition of theoretical knowledge and practical skills on the structure, physicochemical, functional and technological properties of the main components of raw materials and food products (proteins, carbohydrates, minerals, vitamins) and their transformation in the technological flow. , their technological properties, place in the modern human diet, hygienic regulation in food. Attention is paid to the safety of raw materials and food products. The subject "Food Chemistry" forms the basis for further study by students of clinical disciplines "Hygiene with hygienic expertise", "Food Technology", etc. and the ability to apply knowledge to select the right treatment and prevention of digestive diseases in professional activities.

Food chemistry: textbook. allowance. / Ya.P. Skorobogaty, A.V. Guziy, O.M. Zaveruha: Lviv: New World-2000-2018.-514 p. Food chemistry: textbook. allowance. / L.V. Dulenko, Yu.A. Goreynova, A.V. Polyakova and others: Kyiv: Condor - 2012.-248 p. 3. Food chemistry: textbook. allowance. / Ya.P. Skorobogaty, A.V. Guziy, O.M. Winter storm; Lviv: New World - 2012.-514 p. Food chemistry: textbook. allowance. / V.V. Evlash, O.I. Toryanik, I.O. Kovalenko and others; Kharkov: World of Books - 2012.-504 p. Food chemistry: lecture notes / V.F. Dotsenko; Kyiv: NUHT - 2010. - 142c. 6. Food chemistry: a textbook for students. universities / ed. A.P. Nechaeva. - Ed. 4th, rev. and add. - St. Petersburg: GIORD, 2007. - 636 p. Cytophysiology of digestion: textbook. allowance. for stud. biol. specialist. higher textbook zakl. / VK. Rybalchenko. T.V. Coastal, T.V. Rybalchenko; Kyiv. nat. un-t im. T. Shevchenko. - K.: VPC "Kyiv University". 2004. - 244 p.

Lectures, laboratory classes, consultations, independent work.

Modular control works, reports of protocols of laboratory works, registration of results of laboratory works, oral answers, additions. Final evaluation in the form of a credit.

Ukrainian