Infopaket

Food technology

Вибіркова дисципліна для ОП

First

2021/2022

6 Semester

3

Use theories and laws of mathematics, physics, chemistry and other sciences to solve modern problems of food technology. Understand the basic terms and concepts of the scientific basis of food technology. Demonstrate knowledge of the basic properties of food raw materials of plant and animal origin. Demonstrate knowledge of general methods of raw material processing, ways to prevent their negative impact on the nutritional and biological value of the product. Establish patterns of formation of consumer properties in the process of food production.

Full-time form

Successful mastering of the disciplines "Human Anatomy", "Human Physiology", "Microbiology with microbiological diagnostics". Ability to independently apply knowledge of human physiology and anatomy, food chemistry, etc. academic disciplines to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. Possession of basic skills of comparative analysis.

The discipline "Food Technology" is part of the program of professional training of specialists of the educational level "Bachelor" in the educational program "Nutrition". "Food technology" is a selective discipline that covers the main types of raw materials for food production and methods of processing; processes occurring in food products during their processing; technology of individual food industries. The discipline is designed to highlight the mechanisms of influence of certain technological parameters of production processes on the formation of the quality of the final food product.

Perechny F.V. and others. Technology of food production: Uchebn. allowance / F.V. Perechny, N.V. Komsulina, M.B. Kolesnikova, M.A. Yancheva,.V. Gursky, L.M. Tishchenko/Kharkov: HGUHT, 2006. - 318 p. General technology of food production [Electronic resource]: textbook. allowance / A. A. Dubinina, Yu. M. Khatskevich, T. M. Popova, S. A. Lenert. – Electron. data. - Kh.: HGUHT, 2016. - 497 p. Domaretsky V.A., Ostapchuk M.V., Ukrainianets A.I. Food Technology: Textbook / Ed. A.I. Ukrainian. - K .: NUHT, 2003. - 572 p. Food technologies in examples and tasks: Textbook / L.L. Tavazhnyansky, S.I. Bukhkalo, P.A. Kapustenko and others; Ministry of Education and Science of Ukraine, Nat. University "Khark. Polytechnic Institute". - Kyiv: Center for Educational Literature, 2008. -575 p.

Lectures, practical classes, consultations, independent work.

Modular tests, multimedia presentations on the current state of food technology, oral answers, additions. Final evaluation in the form of a credit

Ukrainian