Infopaket

Food quality control

ВБ 6.03

Вибіркова дисципліна для ОП

Second

2021/2022

2 Semester

4

Apply the acquired knowledge and understanding to solve new qualitative and quantitative problems of chemistry. Know the methodology and organization of scientific research. Collect, evaluate and analyze data needed to solve complex problems of chemistry, using appropriate methods and tools for working with data. Plan, organize and to carry out experimental research in chemistry with the use of modern equipment, competently process their results and draw sound conclusions. Compile terms of reference for the project, allocate time, organize their work and team work, compile a report.

Full-time form

1. Know the legislation of Ukraine governing food quality control 2. Know the basic principles of food analysis 3. Have knowledge of the organization of food quality control 4. Know the basic methods of sample preparation and determination in the analysis of food products. 5. Have knowledge of methods for determining genetically modified objects.

The main analytical problems of food quality control and food raw materials, ways of their implementation and prospects for development. Principles of state policy to ensure the quality and safety of food and food raw materials. Organization of food quality control in Ukraine. Preparation of the sample for analysis. Choice of method of food analysis.

1. Doroschuk V.O., Shevchenko H.M., Kulichenko S.A. Quality control of food products. -K.: Scientific World, 2009. -104 p. 2. Laws of Ukraine "On the quality and safety of food products and food raw materials", No. 771/97-BP dated December 23, 1997. 3. Law of Ukraine "On Milk and Dairy Products", No. 1870-IV of June 24, 2004. 4. Law of Ukraine "On fish, other aquatic living resources and food products from them", No. 486-IV dated February 6, 2003. 5. Chmylenko F.O., Sobol L.V. Chemical quality control of food products. Dnipropetrovsk.: RVV DNU. -2001. -136 p. 6. Tkachenko O.V., Kameneva O.V., Titlova O.O. Basics of sensory analysis of food products. Oldie+. -2020. -304 p.

Lectures, Practical classes

Semester control includes homework and tests and defense.The evaluation is based on 100-points system. The maximum / minimum number of points that can be obtained by a student during semester assessment is 60 points / 36 points. The final evaluation is conducted in the form of written exam. The maximum / minimum number of points that can be obtained by a student during written exam is 40 points / 24 points.

Ukrainian