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Analysis and evaluation of food quality

Вибіркова дисципліна для ОП

First

2021/2022

6 Semester

3

PRN02. Knowledge of risk factors for human health and the epidemiology of noncommunicable diseases. PRN09. Ability to carry out a comparative analysis of the structure of the body, organs and systems of the human body in different age groups. PRN.11. Ability to determine the value and take into account the peculiarities of the use of different foods for nutrition. PRN16. Ability to formulate and express opinions and their attitude to events, situations of a professional nature, the ability to listen and accept the opinions of others.

Full-time form

Successful mastering of the disciplines "Medical Chemistry", "Medical and Biological Physics", "Human Physiology", "Clinical Laboratory Diagnostics", "Laboratory Techniques", "Physiology of Nutrition and Digestion", "Biochemistry of Digestion", "Vitamins and Trace Elements" , "Gastroenterology". Ability to apply knowledge and skills acquired during mastering medical chemistry, human physiology, clinical laboratory diagnostics, laboratory techniques, physiology of nutrition and digestion, biochemistry of digestion, vitamins and trace elements, gastroenterology, etc. academic disciplines to solve specific scientific and practical problems; to search and analyze scientific and scientific-methodical literature. Possession of basic principles of laboratory research methods.

The discipline "Analysis and assessment of food quality" is part of the training of specialists at the educational level "Bachelor". The main task of the discipline is to master theoretical knowledge and practical skills in structure, physicochemical and functional-technological properties of the main components of raw materials and food products (proteins, carbohydrates, minerals, vitamins) and their transformation in the technological flow, as well as characteristics of basic functional classes food additives, their technological properties, place in the modern human diet, hygienic regulations in food. Attention is paid to the safety of raw materials and food products. The discipline 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 diseases of the digestive system in professional activities.

Food Chemistry: Textbook. allowance. / Ya.P. Skorobogaty, L.V. Guziy, O.M. Zaveruha: Lviv: New Svig-2000 - 2018. - 514 p. Food chemistry: textbook. allowance. / L.V. Dulenko, Yu.A. Goreinova. A.V. Giolyakova and others: Kyiv: Condor - 2012.-248 p. Food chemistry: textbook. allowance. / Ya.P. Skorobogaty, A.V. Goose. O.M. Winter storm; Lviv: New World - 2012. - 514 p. Food chemistry: textbook. allowance. / V.V. Yevlash. O.I. Toryanik. V.A. Kovalenko and others; Kharkov: World of Books - 2012.-504 p. Food chemistry: lecture notes / V.F. Dotsenko: Kyiv: NUHT - 2010. - 142p.

Lectures, laboratory classes, consultations, independent work.

Modular tests, preparation of presentations / reports, current tests / oral answers, defense of laboratory works. Final evaluation in the form of a credit.

Ukrainian