Bioactive Additives

Major: Chemical Technology and Engineering
Code of subject: 7.161.08.O.111
Credits: 3.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Panchenko Yuriy
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • To have a modern understanding of the role of biologically active additives in the human diet; • To know the main groups of biologically active additives, their classification, the main types of raw materials for their production; • To know the basic physiological functions and conditions of consumption of the main groups of biologically active additives; • To have general information about production technologies and possible application of separate biologically active additives.
Required prior and related subjects: • Chemistry of organic natural products • Chemistry of food raw materials and foodstuffs • Chemistry, technology and application of food additives
Summary of the subject: General information on biologically active substances and supplements. Application areas of dietary supplements. Food supplements for food. Classification. The main types of raw materials for the production of dietary supplements. Nutraceuticals Vitamins and vitamin-like substances. Mineral substances. Physiological functions and sources of mineral substances. Parapharmaceuticals. Key features, effects and levels of consumption. Probiotics Prebiotics. Major groups. Types and requirements for sources of probiotics. General information on the production of dietary supplements.
Assessment methods and criteria: Current control - written reports on laboratory work, oral questioning, control work, abstract (40%) Final control - offset, writing-oral form (60%).
Recommended books: 1. Нечаев А.П., Кочеткова А.А. Пищевые и биологически активные добавки, ароматизаторы и технологические вспомогательные средства. – С-Пб.: Гиорд, 2007. – 248 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. Биологически активные добавки к пище. Полная энциклопедия / Сост. Н.А.Натарова. – СПб.: ИД «ВЕСЬ», 2001.- 384 с.