Technology of Biologically Active Additives

Major: Biotechnology and Bioengineering
Code of subject: 7.162.03.E.036
Credits: 3.00
Department: Technology of Biologically Active Substances, Pharmacy and Biotechnology
Lecturer: PhD chemistry science., docent., As. Professor Shved Olha
Semester: 2 семестр
Mode of study: денна
Learning outcomes: Forming the knowledge of using biotechnological methods to create new sources of healthy foods for nutrition and special food: - basac idea of modern methods of experimental work with biotech facilities in industrial and laboratory conditions; - take possession of methods of preparation and determination of food and dietary applications to improve nutrition, prevention, treatment and rehabilitation related care; - receiving skills and knowledge in synthesis and preparation of comparative tables of properties and effects of dietary supplements on the human body; - take possession of sufficient knowledge in the fields of molecular biotechnology to analyze existing technologies biotechnology industries; - detemining and optimisating of biotechnology process parameters.
Required prior and related subjects: Prerequisites: General biotechnology, Hygienic foundations of food safety, Chemistry of natural biologically active substances Co-requisites: Modern application of biotechnological methods (biotechnology of food industries), Biotechnology of immunopreparations and probiotics
Summary of the subject: Alternative food (rational, health and functional), the concept of a healthy lifestyle. Classification, types and composition of food supplements - biologically active substances and substances that are converted in the life - biopolymers, and influence the processes of life - bioregulators). Types of food additives (E-shtryhkoduvannya) and dietary supplements (nutraceuticals, eubiotics, para-pharmaceuticals). The use of additives. Industry standardization and healthy food products. Domestic manufacturers of dietary supplements and their analogues. Trends in the global market, standards and technology features supplements
Assessment methods and criteria: frontal oral interview and survey; individual task (IndZ1, IndZ2); reference work (RW) and others. Current control (CC) - LW (performance, protection and execution report - 20%); IndZ-1 ( - 20%) IndZ-2 ( -20%) - 60% Control measure (CM) - RW - 40% The final semester control (FSC) - the differentiated offset: the sum of CC and CM (including possible oral component - to 10 points, participation in scientific work - up to 5 points) - 100 points
Recommended books: 1.Рисман М. Биологически активне пищевые добавки:неизвестное об известном. Справочник. — М.: Арт.—Бизнес. Центр. 1998. — 489 с. 2.Габович Р.Д., Припутина Л.С. Гигиенические основы охраны продуктов питания от вредных химических веществ. — К.: Здоров’я, 1987. — 248 с. 3.Смоляр В.І. Харчова експертиза. — К.: Здоров’я. 2005. — 505 с. 4.Голубьев В.Н., Чичева-Филатова Л.В., Шленская Т.В. Пищевые и биологически активне добавки. Учебник. — М: ИЦ Академия. 2003. — 208 с. 5. Доморецький В.А., Прибильський В.Л.. Михайлов М.Г. Технологія екстрактів, концентратів і напоїв з рослинної сировини. Підручник. — Вінниця: Нова книга. 2005. — 408 с. 6.Воронов С.А., Сиецишин Ю.Б., Панченко Ю.В., Когут А.М. Токсикологія продуктів харчування.-Львів: Видавництво львівської політехніки.-2014-556с. 7.Українець А.І., Сімахіна Г.О., технологія оздоровчих харчових продуктів. Курс лекцій .К: Нухт.-2009.- 310с.