Major: Food Technology
Code of subject: 8.181.00.M.20
Credits: 3.00
Department: Organic Products Technology
Lecturer: Associated Professor of Department of Organic Products Technology Liubov Palianytsia
Semester: 4 семестр
Mode of study: денна
Learning outcomes: – To understand the current level of domestic and foreign scientific achievements and practical experience in the field of food biotechnology with the participation of microorganisms and products of their vital functions; – to know the morphological, physiological and cultural features of microorganisms - producers of biomass and products of metabolism in food biotechnologies; – to know the methods of molecular biology, genetic and cellular engineering to construct high-yielding strains of industrial microorganisms for modern food biotechnology; – to able to use rational ways to stimulate the life of industrial microorganisms, depending on the requirements of food production; – ability to produce innovative scientific ideas to improve the modes of microbiological processes in food technology; – ability to solve complex problems in the process of research and professional activity in the detection of contaminant microflora, the analysis of the causes of its occurrence, the use of methods of prevention and fight against these phenomena.
Required prior and related subjects: Prerequisites: – Organic Chemistry; – Microbiology of Food Production. Corequisites: – Kinetics of enzymatic reactions; – Water treatment in food technology.
Summary of the subject: Discipline is «Microorganisms in food technologies» enables to familiarize from by morfologo-physiology features of microorganism-producers biomasi and products of metabolism in food biotechnologies; by the methods of molecular biology, gene engineering, for constructing of highly productive cultures of industrial microorganisms; by the rational methods of stimulation of vital functions of microorganisms depending on the requirements of food productions. As a result of study of this discipline a person acquires deep theoretical knowledges in industry of production and technologies after speciality food technologies, forms universal skills of researcher, sufficient for a leadthrough and successful completion of scientific research and subsequent professionally scientific to activity.
Assessment methods and criteria: Examination control
Recommended books: 1. Яворська Г.В., Промислова мікробіологія: навчальний посібник: [для студ. вищих навчальних закладів] / Г.В.Яворська, С.П.Гудзь, С.О.Гнатуш. – Львів: Видавничий дім ЛНУ імені Івана Франка, 2009. – 256с. 2. Мікробіологія харчових виробництв: навч. посіб. / Т.П. Пирог, Л.Р. Решетняк, В.М. Поводзинський, Н.М. Грегірчак. – Вінниця: Нова книга, 2007. – 464с. 3. Современная микробиология. / Под ред. Й. Ленгемера, Г.Древса и Г.Шлегеля. В 2-х томах. - М.: Мир, 2005. - 656 с., 496с. 4. Прист Ф. Дж. Микробиология пива / Ф. Дж. Прист, Й. Кэмпбелл; пер. с англ. под общ. ред. Т. В. Мелединой и Тыну Сойдла. — СПб: Профессия, 2005. — 368с.. 5. E.W. Nester, C.E. Roberts, M.T. Nester. Microbiology a human perspective / Communications, Inc., Dubuque. – 1995. – 812 p.. 6. Дідух Н.А. Заквашувальні композиції для виробництва молочних продуктів функціонального призначення : монографія / Н.А. Дідух, О.П. Чагаровський, Т.А. Лисогор. – Одеса: Видавництво «Поліграф», 2008. – 236 с. – ISBN 978-966-8788-79-6. 7. H.H. Ditrich, M. Grossmann. Mikrobiologie des Weines / Verlag Eugen Ulmer GmbH?Co. – 2005. – 240 p.