Infopaket

Food hygiene and toxicology

Вибіркова дисципліна для ОП

First

2021/2022

8 Semester

3

Apply modern methods of detecting foreign microorganisms and toxins. Carry out microbiological analysis of food, premises and workers. Be able to determine and analyze the basic organoleptic, chemical properties of food and apply knowledge in a balanced diet. Be able to conduct experimental studies to determine the main microbial contaminants and toxins in food. Be able to identify microorganisms and toxins. Be able to conduct experimental research to detect counterfeits and spoiled products. Apply in professional activities methods for the detection of microorganisms in food and the environment, toxins, as well as ways to improve sanitary and hygienic conditions.

Full-time form

1. Successful mastering of academic disciplines: "Metabolism", "Hygiene with hygienic expertise", "Occupational safety in the field", "Microbiology with microbiological diagnostics", "Biological chemistry", "Analytical chemistry", "Human physiology". 2. Ability to independently apply knowledge from academic disciplines: "Fundamentals of Nutrition", "Nutritional Hygiene", "Fundamentals of Physiology", etc. to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. 3. Possession of basic skills of systems analysis.

"Food Hygiene and Toxicology" is a discipline that highlights the peculiarities of compliance with hygienic standards in food production. Food hygiene - is the main indicator of the formation of a hygienic approach to the organization of the technological process, prevention of food poisoning and infectious diseases, and outlines a range of methods, approaches and algorithms of analysis that can be used in research in related sciences and interdisciplinary projects and which require in-depth knowledge of the basics of nutrition.

1. Karpenko P.A., Ryadovaya S.M., Grishchenko I.M., Melnichuk N.A. "Fundamentals of rational and therapeutic nutrition", Textbook. – 2011.-504 p. 2. Pavlotskaya L.F., Dudenko N.V., Dimitrievich “Fundamentals of physiology, food hygiene and food safety problems”. Tutorial. 2007-441 p. 3. Mikheenko O. I. “Fundamentals of rational and healthy nutrition”, Textbook.–2017.– 189 p. 4. Shumilo G.I. "Cooking Technology". Proc. allowance. - K. Condor. – 2016.-506 p. 5. Private M.I. Regular S.M. Antonyuk I.Yu. , reference lecture notes on the Discipline "Food Technology" Kyiv. Condor. 2006 6. Zubar N.M., Rul Yu.V., Bulgakova Physiology of nutrition, workshop. Kyiv, center of educational literature. – 2013.- 208 p.

Lectures, laboratory work, independent work

Semester assessment: modular tests, registration of food analysis results, knowledge of microbial contaminants and toxins, oral answers, additions. Final assessment: in the form of an exam

Ukrainian