Infopaket

Nutritional and biological value of food

Вибіркова дисципліна для ОП

First

2021/2022

8 Semester

3

Demonstrate communication in dialogue with colleagues and the target audience, conduct professional scientific discussions, reflect in writing and present the results of their research in Ukrainian. Use theories and laws of physics, chemistry, biology and other sciences to solve modern problems in the study of nutritional and biological value of food. Understand the basic terms and concepts of the scientific basis of food consumption. Demonstrate knowledge of the nutritional and biological value of food of plant and animal origin. Demonstrate knowledge of classification and range of food products of plant and animal origin. Establish patterns of preservation of consumer properties in the process of storage, transportation and sale of food products.

Full-time form

1. Successful mastering of the disciplines "Food Chemistry", "Human Physiology", "Microbiology with microbiological diagnostics", "Food Technology". 2. Ability to independently apply knowledge of human physiology, food chemistry, food technology, etc. academic disciplines to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. 3. Possession of basic skills of organoleptic analysis.

"Nutritional and biological value of food" is a selective discipline that covers the nutritional and biological value of major foods and their classification and range; processes occurring in food products during storage, transportation and sale; food defects that occur during storage, means of their prevention and elimination; requirements for food quality and methods of its assessment. The discipline is designed to highlight the mechanisms of influence of certain factors on the preservation of nutritional and biological value of food products during their shelf life.

Zubar N.M. Fundamentals of physiology and food hygiene: textbook. / N. M. Zubar. - M.: Center for Educational Literature, 2010. - 336 p. Syrokhman I.V. Commodity science of foodstuffs: textbook. allowance. for stud. higher textbook zakl. / I.V. Syrokhman, V.M. Zavgorodnaya. - M.: Center for Educational Literature, 2009. - 544 p. Syrokhman I.V. Quality and safety of grain flour products: textbook. allowance. for stud. higher textbook zakl. / I.V. Syrokhman, T.M. Lozovaya; Lvov. Commercial acad. -K.: Center for Educational Literature, 2006. - 384 p.

Lectures, laboratory work, independent work

Semester assessment: modular tests, abstracts on modern research of nutritional and biological value of certain foods, registration of food quality assessment results, oral answers, additions. Final assessment: in the form of a credit

Ukrainian