Innovative Technologies of Bifid-containing Sour Milk Drinks

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.E.035
Credits: 5.00
Department: Organic Products Technology
Lecturer: prof. Shevchuk Liliya
Semester: 2 семестр
Mode of study: денна
Learning outcomes: know the theoretical and practical foundations of innovative food technologies, use special equipment, modern methods and tools, including mathematical and computer modeling to solve complex problems in food technology; develop and implement programs for the development of enterprises in the industry in the short and long term, analyze and evaluate their effectiveness, environmental and social consequences;to have specialized conceptual knowledge, including modern scientific achievements in the field of food technology, to clearly and unambiguously convey their own knowledge, conclusions and arguments to specialists and non-specialists; to have an idea of the current state, current issues, main tasks and directions of development of the food industry
Required prior and related subjects: • Methodology and organization of scientific research • Technology of beer and soft drinks
Summary of the subject: Modern and improved competitive food technologies, new types of raw materials, bases of technologies of new bifid-containing sour-milk drinks on milk-grain basis with use for biotechnological processing of raw materials of monocultures / mixed cultures of bifidobacteria; basic technological schemes of production of bifid-containing combined fermented milk drinks of functional purpose; modern methods of intensification of production, methods and techniques to improve the quality and value of products, increase the duration of their storage. Scientific, technological and technical bases of search, preparation and realization of innovations of bifid-containing sour-milk drinks and ways of increase of efficiency of production.
Assessment methods and criteria: • writing reports on laboratory work, oral questioning, control work (30%) • final control (70% control event, exam): written-oral form (70%)
Recommended books: 1. Innovatsiyni tekhnolohiyi produktiv brodinnya i vynorobstva: pidruchnyk / S. V. Ivanov, V. A. Domarets?kyy, V. L. Prybyl?s?kyy [ta in.]. – K.: NUKHT, 2012. – 487 s. 2. Dіduh N.A. Zakvashuval'nі kompozicії dlya virobnictva molochnih produktіv funkcіonal'nogo priznachennya : monografіya / N.A. Dіduh, O.P. CHagarovs'kij, T.A. Lisogor. – Odesa: Vidavnictvo «Polіgraf», 2008. – 236 s. 3. Shyyan, P. L. Innovatsiyni tekhnolohiyi spyrtovoyi promyslovosti. Teoriya i praktyka: monohrafiya / P. L. Shyyan, V. V. Sosnyts?kyy, S. T. Oliynichuk. – K.: «Askaniya», 2009. – 424 s. 4. Bychkivsky R. Upravlinnia jakistiu : Navch. posibnyk. – L.: DU «Lvivska politechnika», 2000. – 329 с. 5. Innovations in Technologies for Fermented Food and Beverage Industries / Panda, Sandeep Kumar, Halady, Prathap Kumar Shetty. – 2018.