Polymers in Production of Foodstuffs and Cosmetics

Major: Chemical Technology and Engineering
Code of subject: 7.161.08.E.115
Credits: 4.00
Department: Organic Chemistry
Lecturer: Professor Ananiy Kohut
Semester: 2 семестр
Mode of study: денна
Learning outcomes: Knowledge of the principles of polymer chemistry; features of polymer structure and properties; principles of the contemporary classification of polymers according to polymer structure, origin, polymerization mechanism etc. Knowledge of the main techniques of preparing polymers from natural sources as well as synthetic approaches to polymers which are used for the manufacturing of food and cosmetics. Knack for identifying synthetic, artificial, and natural polymers; projecting preparation of polymers; using the theoretical knowledge for the application of polymers in the manufacturing of food and cosmetics. Gaining insight into the main lines of development and future trends for the application of novel polymeric materials and high-molecular-weight substances in the manufacturing of food and cosmetics.
Required prior and related subjects: General and Inorganic Chemistry Organic Chemistry
Summary of the subject: Main definitions, structure, classification, and synthesis of polymers. Molecular weight and polymerization degree. Radical chain polymerization: initiation, propagation, and termination. Thermodynamics and kinetics of radical chain polymerization. Radical copolymerization. Ionic chain polymerization. Ziegler–Natta polymerization. Polymerization process conditions. Emulsion polymerization. Synthesis, properties, and application of the polymers developed through chain polymerization in the manufacturing of food and cosmetics. Step polymerization: monomers, their reactivity, features. Reversible step polymerization, its kinetics. Nonreversible step polymerization. Synthesis, properties, and application of the polymers developed through step polymerization in the manufacturing of food and cosmetics. Reactions of polymers. Polysaccharides and their derivatives. Preparation, properties, and application of the polymers developed via reactions of polymers in the manufacturing of food and cosmetics.
Assessment methods and criteria: written reports on laboratory works, verbal quiz, test (30%) final control (70%, final test): written and verbal (70%)
Recommended books: 1. O.V.Suberlyak, V.Y.Skorokhoda, N.B.Semenyuk. Theoretical principles of polymer chemistry and technology: tutorial. - Lviv: Lviv Polytechnic Publisher, 2014. - 336 p. 2. Y.O.Lastukhin. Food additives. E numbers. Structure. Synthesis. Properties: tutorial. - Lviv: Center of Europe, 2009. - 836 p. 3. Y.P.Hetmanchuk, M.M.Bratychak. Polymer chemistry and technology: textbook. - Lviv: Beskyd Bit Publisher, 2006. - 496 p.