Ecological Aspects and Technologies of Processing of Food and Cosmetic Industrial Wastes

Major: Chemical Technology and Engineering
Code of subject: 7.161.08.E.113
Credits: 5.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Vasilyev Victor Petrovych
Semester: 2 семестр
Mode of study: денна
Learning outcomes: Course purpose: to master the basics of ecology, to be able to comprehend the types of ecosystems there are as well as their dynamics, to learn the basic laws of ecology. • To learn about the current state of air, water and soil pollution as well as study the main factors that contribute to this pollution. • To have an understanding about the technological influence that factories and manufacturers of the food industry have onto the environment and the main parts of the technological cycle that produces solid waste, emissions into the atmosphere and water contamination. • To know and understand the basic principles of low-waste technological processes. • To know what kind of water is utilized within the food industry and how to organize its rational use. • To know about various types of liquid, gas and solid wastes that are produced within the food industry: within manufacturing of flour and grains/cereal, within plant oils, within alcoholic and non-alcoholic beverages, within the bakeries, starch and syrup, sugar, dairy, meat, alcohol, and manufacturing of cosmetic products.
Required prior and related subjects: Prerequisite courses required : • Organic chemistry • Processes and apparatuses of chemical industries • Technology of food industries • Chemistry and technology of cosmetic products
Summary of the subject: The course “Ecological aspects and technology of processing waste within food and cosmetic products”, examines the ecological situation in the world, within Ukraine and the suburbs of Lviv. We carry out analysis of the air, soil and water resources of Ukraine. We study the technogenic impact within the food industry and how it effects the surrounding environment. For the main food industry :processing of flour and grain, plant oil, alcoholic and non-alcoholic beverages; bakeries, starch and syrup, sugar, dairy, meat, alcohol, and manufacturing of cosmetic products, where studies are carried out regarding the types of liquid, gaseous and solid wastes that are formed during the technological processes. Secondary raw materials are more thoroughly analyzed that are formed in the aforementioned processes as well provide a closer look at the technology behind the products that are manufactured.
Assessment methods and criteria: Two scientific essays (20%), and two quizzes (40%), and an exam that is comprised of two components: an oral component and an exam both combined for 40% of the total grade.
Recommended books: 1. Домарецький В.А., Остапчук М.В., Українець А.І. Технологія харчових продуктів: Підручник /За ред. д-ра техн. наук, проф.. А.І.Українця. –К.: НУХТ, 2003. –572 с. 2. Технологии пищевых производств. /А.П.Нечаев, И.С.Шуб, О.М.Аношина и др.; Под. ред. А.П.Нечаева. – М.: КолосС, 2008. – 768 с. 3. Денщиков М.Т. Отходы пищевой промышленности и их использование. –М.: Пищепромиздат, 1963. – 616 с. 4. Запольский А.К., Українець А.І. Екологізація харчових виробництв: Підручник. –К.: Вища шк., 2005. – 423 с. 5. Комаров В.И., Лебедев Е.И., Мануйлова Т.А. Экологические проблемы в пищевой промышленности и пути их решения. –М.: Пищепромиздат, 2003. –120 с.