Quality Control and Safety of Food Products

Major: Food Technology
Code of subject: 6.181.00.O.057
Credits: 6.00
Department: Organic Products Technology
Lecturer: professor Stepan Melnyk
Semester: 5 семестр
Mode of study: денна
Learning outcomes: • to know modern concepts of quality management and food safety; • be able to use the acquired knowledge in practical activities during the quality and safety control of food products; • to know the basic requirements for the quality and safety of food products; • to know the principles and sequence of analytical methods application of technological processes control; • to know the quality indicators of raw materials, semi-finished products, and finished products of food industries; • be able to use methods of analysis for food control; • to assess the quality and safety of raw materials, semi-finished products, and finished products of food production in accordance with regulatory requirements; • be able to carry out analytical control of food quality independently
Required prior and related subjects: prerequisites: • Analytical Chemistry • Food Technology • Biochemistry • Food Technologies Theoretical Basis • Food Chemistry co-requisites: • Microbiology of Food Production. • Healthy Food Technology. • Metrology, Standardization and Certification • Fermentation Products Technology.
Summary of the subject: Principles of guaranteeing the quality and safety of food products. Standardization and certification of food products. Chemico-technological control of food production. Organoleptic analysis of food products quality. Mechanical analysis and determination of physical indicators of food products. Methods for determining the humidity, the content of dry and extractive substances and ash content, alcohol content, carbohydrates, nitrogen, phosphorus and fat, carbon dioxide, and oxygen in beverages. Methods for determination of acidity and oxidation-reduction potential, color, and turbidity. Methods of controlling the content of impurities in foodstuffs. Methods of determination of food falsification.
Assessment methods and criteria: • written reports on laboratory works, oral examination (30%) • final control (exam): written-oral form (70%)
Recommended books: 1. Мельник С. Р., Мельник Ю. Р., Дзіняк Б. О., Піх З. Г. Контроль якості та безпечності харчових продуктів. Навчальний посібник. Львів: Видавництво “Левада”, 2018. 224 с. 2. Родина Т. Г. Сенсорный анализ продовольственных товаров: Учебник для студ. высш. учеб, заведений. Москва: Издательский центр «Академия», 2004. 208 с. 4. Джексон Р. С. Дегустация вин. Руководство профессионального дегустатора ; пер. с англ. Под. общ. ред. д-ра техн. наук проф. А. Л. Панасюка. Санкт-Петербург: Профессия. 2006. 360 с. 4. Дубініна А. А., Овчиннікова І. Ф., Дубініна С. О. та ін. Методи визначення фальсифікації товарів. Підручник. Київ.: «Видавничий дім «Професіонал», 2010. 272 с