Polysaccharides Technology

Major: Food Technology
Code of subject: 6.181.00.M.066
Credits: 6.00
Department: Organic Products Technology
Lecturer: docent Ruslana Kosiv
Semester: 6 семестр
Mode of study: денна
Learning outcomes: to know the structure and nomenclature of polysaccharides, scientific basis, stages and modes of their technologies; to be able to compare the functional and technological properties of polysaccharides, direction and purpose of their practical use; to have an idea about the main directions of development of technologies of polysaccharides and prospects of their application in the food industry
Required prior and related subjects: • Organic Chemistry, • Physical and Colloid Chemistry, • Theoretical Fundamentals of Food Technology, • Food Technology
Summary of the subject: Theoretical and practical bases of technologies of polysaccharides (native and modified starches, cellulose and cellulose derivatives, agars, carrageenans, alginates, inulin, pectins, bacterial polysaccharides, gums, chitosans), their structure, classification, nomenclature, functional and technological properties, hygienic regulation in nutrition, methods of its application and role in food technology.
Assessment methods and criteria: • writing reports on laboratory work, oral questioning, control work (30%) • final control (70% control event, test): written-oral form (70%)
Recommended books: 1. Polumbryk M. O. Vuhlevody v kharchovykh produktakh i zdorov"ya lyudyny / M. O. Polumbryk. – K.: Akademperiodyka, 2011. – 487 s. 2. Lastukhin Yu. O. Kharchovi dobavky. E-kody. Budova. Oderzhannya. Vlastyvosti : navch. posibnyk / Yu. O. Lastukhin. – L'viv: Tsentr Yevropy, 2009. – 836 s. 3. Aymeson A. Pyshchevыe zahustytely, stabylyzatorы, heleobrazovately / A. Aymeson. Perev. s anhl. S. V. Makarova. – SPb.: YD «Professyya», 2012. – 408 s. 4. Food polysaccharides and their applications / edited by Allistair M. Stephen, Glyn O. Phillips, Peter A. Williams. – 2nd ed. – Taylor & Francis Group, LLC, 2006. – 712 s. 5. http://vns.lp.edu.ua/course/view.php?id=12586