Examination and Quality Control of Food and Cosmetics

Major: Chemical Technology and Engineering
Code of subject: 7.161.08.E.114
Credits: 4.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Vasilyev Victor Petrovych
Semester: 2 семестр
Mode of study: денна
Learning outcomes: 1. To know about the history and understand the importance of quality-based control of food products. 2. To know about the subject, assignments and methods of food expertise. 3. To know about the main stages of food expertise and the order that they should be carried out in. 4. To understand the main point of knowing how to identify food products as well as be aware of the various methods of identification that exist for food products. 5. To know the essence and types of product falsifications. 6. To know about the possible consequences of falsification and the measures that are taken to detect and prevent it.
Required prior and related subjects: Prerequisite courses required : • Organic chemistry • Analytical Chemistry • Technology of food industries.
Summary of the subject: Within the course “Expertise and quality control of food and cosmetic products”.The course consists of general study about the subject, along with assignments and incorporates methods that are used to become competent in food expertise. A more detailed study is carried out regarding the stages and the order that these stages are done in to perform an expertise analysis on food products. A more in depth comprehension is provided regarding product identification as well the various ways it can be done. The possible consequences of falsification within the food and cosmetic industry are learned as well as the measures that are taken to detect and prevent it.
Assessment methods and criteria: Labs (20%) Two quizzes (20%), Written final exam (60%)
Recommended books: 1. Смоляр В.І. Харчова експертиза: Підручник. –К.: Здоров’я, 2005. -448 с. 2. Титаренко Л.Д., Павлова В.А., Малигіна В.Д. Ідентифікація та фальсифікація продовольчих товарів: Навчальний посібник. К.: Центр навчальної літератури, 2006. -192 с. 3. Вилкова С.А. Товароведение и экспертиза парфюмерно-косметических товаров: Учебник для вузов. –М.: Издательский Дом “Деловая литература”, 2000. –286с. 4. Назаренко Л.О. Ідентифікація та фальсифікація продовольчих товарів: слайд-курс: навч. посіб. –К.: «Центр учбової літератури», 2014. -248с. 5. Дубініна А.А., Овчиннікова І.Ф., Дубініна С.О., Летута Т.М., Науменко М.О. Методи визначення фальсифікації товарів. Підручник. –К.: «Видавничій дім «Професіонал», Центр учбової літератури 2010. -272с.

Examination and Quality Control of Food and Cosmetics (курсова робота)

Major: Chemical Technology and Engineering
Code of subject: 7.161.08.E.116
Credits: 2.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Vasilyev Victor Petrovych
Semester: 2 семестр
Mode of study: денна
Learning outcomes: A course project within the course of “Expertise and quality control of food and cosmetic products” is devoted to methods of quality control, types of falsifications and methods that are used to detect and expose falsification/fraud within the products of food and cosmetic industry. The course assignment is made up of the following steps and procedures: 1. Introduction 2. Identification of the product’s features. Terminology and definitions. Classification and assortment. 3. The raw material required to make the product. 4. Methods of obtaining the product (summary). 5. The main organoleptic and physically-chemical properties of the products. (In accordance to product standards). 6. Known methods of product falsification/fraud and how to expose/identify these fake products. 7. Conclusion. 8. Applications (product standards). 9. Bibliography .
Required prior and related subjects: Prerequisite courses required : • Organic chemistry • Analytical Chemistry • Technology of food industries. An accompanying training course: • Expertise and quality control of food and cosmetic products.
Summary of the subject: Within the course work, insight is provided over the main organoleptic and physically-chemical indicators that should correspond to a certain quality-controlled regulation within the products of food and cosmetic industry. Most common examples of falsification are provided as well as methods that allow to detect whether such falsifications are present.
Assessment methods and criteria: A typed up course project needs to be handed in. Final exam: oral examination (100%)
Recommended books: 1. Титаренко Л.Д., Павлова В.А., Малигіна В.Д. Ідентифікація та фальсифікація продовольчих товарів: Навчальний посібник. К.: Центр навчальної літератури, 2006. -192 с. 2. Чепурной И.П. Идентификация и фальсификация продовольственных товаров: Учебник. –М.: Издательско-торговая корпорация “Дашков и Ко”, 2002. –460 с. 3. Руководство по методам анализа качества и безопасности пищевых продуктов. // Под ред. И.М.Скурихина, В.А.Тутельяна. – М.: Брандес, Медицина, 1988. – 340с. 4. Вилкова С.А. Товароведение и экспертиза парфюмерно-косметических товаров: Учебник для вузов. –М.: Издательский Дом “Деловая литература”, 2000. –286с. 5. Дубініна А.А., Овчиннікова І.Ф., Дубініна С.О., Летута Т.М., Науменко М.О. Методи визначення фальсифікації товарів. Підручник. –К.: «Видавничій дім «Професіонал», Центр учбової літератури 2010. -272с.