Food Processing Technology, Part 2

Major: Food Technology
Code of subject: 6.181.00.O.060
Credits: 7.00
Department: Organic Products Technology
Lecturer: Associate Professor Yuriy R. Melnyk
Semester: 5 семестр
Mode of study: денна
Learning outcomes: • to know general of information about the basic raw materials of food manufactures; • to know the scientific basis of food manufactures technology; • to know the basis of food technology based on vegetable and animal products; • to be able to use the information about the relationship between technologies of different products
Required prior and related subjects: Prerequisites: • Biochemistry • Technical microbiology Co-requisites: • Microbiology of food production • Food quality and safety control • Food chemistry
Summary of the subject: Water and water treatment methods in the food industry. Food and biologically active additives. Technology of enzymes. The technology of baking yeast. Technology of food acids and vinegar. Technology of kvass. Technology of liquors. The technology of soft drinks. Technology of tea. Technology of milk and milk products. Technology of meat and meat products. The main methods of action on the microflora products. Tehnology of Fruit and Vegetable Canned Food. Technology of pectin. Technology of malt
Assessment methods and criteria: • written reports on laboratory work (30%) • final control (70 %, control measure, exam): written-oral form (70%)
Recommended books: 1. Domarets'kyy V.A., Ostapchuk M.V., Ukrayinets' A.I. Tekhnolohiya kharchovykh vyrobnytstv. – Kyyiv: NUKhT, 2003. – 572 s. 2. Melnyk Yu.R. «Kharchovi tekhnolohii, chastyna 2», dlia studentiv bakalavrskoho rivnia vyshchoi osvity za spetsialnistiu 181 «Kharchovi tekhnolohii». – Lviv: Natsionalnyi universytet «Lvivska politekhnika», 2018. Rezhym dostupu: http://vns.lpnu.ua/course/view.php?id=1836. 3. Tekhnologiya pishchevykh proizvodstv / A.P. Nechaev, Y.S. Shub, O.M. Anoshyna i dr.; Pod red. A.P. Nechaeva. – M.:Kolos, 2005. – 768 s. 4. Tovazhnyans'kyy L.L., Bukhkalo S.I., Kapustenko P.O. ta in. Zahalna tekhnolohiya kharchovoyi promyslovosti u prykladakh i zadachakh. Pidruchnyk. – K.: Tsentr uchbovoyi literatury, 2011. – 832 s.