Food Chemistry

Major: Food Technology
Code of subject: 6.181.01.E.076
Credits: 5.00
Department: Organic Products Technology
Lecturer: Prof. Liliya Shevchuk
Semester: 5 семестр
Mode of study: денна
Learning outcomes: • know the characteristics of chemical reactions of proteins, carbohydrates, lipids, mineral elements that occur during storage and use of food; • know the structure, properties, biological significance makronutrients and micronutrients and their metabolism in the human body; • skilled systematic analysis of quality raw materials and products to anticipate changes in the properties of complex processing, storage and cooking with appropriate properties; • be able to quickly detect and prevent the action of factors that contribute to deterioration of raw materials during processing and storage; • be able to control production processes, make rational technical and technological solutions and competently and safely used in food products.
Required prior and related subjects: • Inorganic Chemistry • Organic Chemistry • Analytical Chemistry • Fermentation Products Technology
Summary of the subject: Chemistry of nutrients and nutrition. Proteins: structure, properties and function. Food allergies. Protein food raw materials and new forms of protein. The transformation of proteins in the technological flow. Carbohydrates: structure, properties and biological role, use in the food industry. The transformation of carbohydrates in the food production. Methods for determination of carbohydrates in food. Lipids. The structure, properties, current views on the role of lipids and use in the food industry. Nutritional oils and fats. The transformation of lipids in the manufacture of food products. The role of minerals in the body. The impact of technology on processing mineral composition of foods. The role of vitamins in human nutrition and the problem of their body. General characteristics of food and biologically active additives. Food Safety. Basics of nutrition.
Assessment methods and criteria: • written reports on laboratory work, oral examination, reference work 40%) • final control (60% control measure, test): written-oral form (60%)
Recommended books: 1. Ластухін Ю.О., Воронов С.А. Органічна хімія. – Л.: Центр Європи, 2009.- 868с. 2. Лабій Ю.М. Харчова хімія. Навчальний посібник. – Ів.-Фр: ПНУ, 2012. -104с. 3. Скоробогатий Я.П. Харчова хімія. Навчальний посібник. / Я.П.Скоробогатий, А.В.Гузій, О.М.Заверуха / – Л.: Новий Світ, 2000, 2012. – 513с. 4. Дуленко Л.В. Харчова хімія. Навчальний посібник. / Л.В.Дуленко, Ю.А.Горяйнова, А.В.Полякова / - К.: Кондор, 2012. – 248с.