Innovative aspects of food technology development

Major: Food Technology
Code of subject: 8.181.00.O.003
Credits: 3.00
Department: Organic Products Technology
Lecturer: associate professor Ruslana Kosiv
Semester: 1 семестр
Mode of study: денна
Мета вивчення дисципліни: Providing postgraduate students with the acquisition and deepening of knowledge, understanding and competencies in the scientific and practical foundations of fermentation technologies, which are necessary for the production of innovative scientific ideas and solving complex problems in the process of innovation, research and professional activities in the field of food technology.
Завдання: General competencies: 1. Ability to generate new ideas, solve complex problems of professional and/or research and innovation activities in the field of food production, apply the methodology of scientific and pedagogical activities, as well as conduct their own research, the results of which have scientific novelty, theoretical and practical significance. 2. Ability to solve complex problems in food technology on the basis of a systematic scientific and general cultural outlook in compliance with the principles of professional ethics and academic integrity. Professional competencies: 1. Ability to perform original research, achieve scientific results that form new knowledge in the field of food technology and/or related interdisciplinary areas. 2. Ability to critically analyze and evaluate the current state and trends in the development of food technology. 3. Ability to identify, set and solve research problems, evaluate and ensure the quality of work performed in the food industry.
Learning outcomes: 1. Formulate and test hypotheses; use appropriate evidence, in particular, the results of theoretical analysis, experimental studies and mathematical and/or computer modeling, available literature to substantiate conclusions. 2. To use modern tools and technologies for searching, processing and analyzing information on food technology issues, in particular, statistical methods for analyzing large and/or complex data, specialized databases and information systems. 3. Have advanced conceptual and methodological knowledge, demonstrate research skills in the field of food technology and on the border of subject areas, sufficient to conduct scientific and applied research to obtain new knowledge and/or implement innovations at the level of modern world achievements of science and technology. 4. To critically analyze the results of own research in the field of food technology and the results of other researchers in the context of the whole complex of significant knowledge on the problem under study, to ensure the protection of intellectual property.
Required prior and related subjects: Previous disciplines: -. Related and subsequent disciplines: Kinetics of enzymatic reactions, Microorganisms in food technology, Water treatment and water purification in food technology.
Summary of the subject: The academic discipline provides students with the development of professional theoretical and practical knowledge, conceptual understanding of the main technological processes of fermentation production, innovative technologies of fermentation products, scientific foundations for improving production efficiency, modern problems of science and production in the industry, which make it possible to conduct research and solve research and production problems.
Опис: Scientific and practical bases of technologies of fermentation products from non-traditional raw materials. Scientific and practical bases of enzymes application in fermentation products technologies. Scientific and practical bases of obtaining fermentable extracts from fruit and berry raw materials. Scientific and practical bases of obtaining fermentable extracts from grain raw materials. Innovative technologies for processing plant materials into ethanol. Scientific and practical bases of yeast application in fermentation product technologies. Innovative ways of using yeast in fermentation technologies. Innovative methods of wort fermentation in fermentation product technologies. Scientific and practical bases of formation of taste and aroma of beverages. Scientific and practical bases of beverage stabilization. Innovative technologies of wort fermentation of high concentration. Innovative technologies of special types of beer. Innovative technologies of functional beverages. Application of membrane technologies in fermentation production. Reduction of heat and energy consumption in fermentation product technologies.
Assessment methods and criteria: Current control is conducted in the form of oral, written or written-oral express control or computer testing. Semester control is conducted in the form of a differentiated test.
Критерії оцінювання результатів навчання: Oral, written or written-oral express control or computer testing (30 points); control measure (70 points).
Порядок та критерії виставляння балів та оцінок: 100-88 points - certified with an “excellent” grade - High level: the student demonstrates an in-depth mastery of the conceptual and categorical apparatus of the discipline, systematic knowledge, skills and abilities of their practical application. The mastered knowledge, skills and abilities provide the ability to independently formulate goals and organize learning activities, search and find solutions in non-standard, atypical educational and professional situations. The applicant demonstrates the ability to make generalizations based on critical analysis of factual material, ideas, theories and concepts, to formulate conclusions based on them. His/her activity is based on interest and motivation for self-development, continuous professional development, independent research activities, implemented with the support and guidance of the teacher. 87-71 points - certified with a grade of “good” - Sufficient level: involves mastery of the conceptual and categorical apparatus of the discipline at an advanced level, conscious use of knowledge, skills and abilities to reveal the essence of the issue. Possession of a partially structured set of knowledge provides the ability to apply it in familiar educational and professional situations. Aware of the specifics of tasks and learning situations, the student demonstrates the ability to search for and choose their solution according to the given sample, to argue for the use of a particular method of solving the problem. Their activities are based on interest and motivation for self-development and continuous professional development. 70-50 points - certified with a grade of “satisfactory” - Satisfactory level: outlines the mastery of the conceptual and categorical apparatus of the discipline at the average level, partial awareness of educational and professional tasks, problems and situations, knowledge of ways to solve typical problems and tasks. The applicant demonstrates an average level of skills and abilities to apply knowledge in practice, and solving problems requires assistance, support from a model. The basis of learning activities is situational and heuristic, dominated by motives of duty, unconscious use of opportunities for self-development. 49-00 points - certified with a grade of “unsatisfactory” - Unsatisfactory level: indicates an elementary mastery of the conceptual and categorical apparatus of the discipline, a general understanding of the content of the educational material, partial use of knowledge, skills and abilities. The basis of learning activities is situational and pragmatic interest.
Recommended books: 1. Innovatsiini aspekty rozvytku kharchovykh tekhnolohii: elektronnyi navchalno-metodychnyi kompleks zdobuvachiv tretoho (osvitno-naukovoho) rivnia vyshchoi osvity doktor filosofii zi spetsialnosti 181 «Kharchovi tekhnolohii» / Ukladach: R. B. Kosiv. – Lviv : Natsionalnyi universytet «Lvivska politekhnika». 2. Innovatsiini tekhnolohii produktiv brodinnia i vynorobstva: pidruchnyk / S. V. Ivanov, V. A. Domaretskyi, V. L. Prybylskyi [ta in.]. – K.: NUKhT, 2012. – 487 s. 3. Shyian, P. L. Innovatsiini tekhnolohii spyrtovoi promyslovosti. Teoriia i praktyka: monohrafiia / P. L. Shyian, V. V. Sosnytskyi, S. T. Oliinichuk. – K.: Vydavnychyi dim «Askaniia», 2009. – 424s. 4. Domaretskyi V.A. Tekhnolohiia solodu ta pyva. – K.: Urozhai, 1999. – 541s. 5. Tekhnolohiia spyrtu / Pid red. prof. V.O. Marynchenka. – Vinnytsia: «Podillia – 2000», 2003. – 496 s. 6. Kunze Wolfgang, Hans-J. Manger, Olaf Hendel and Milengo (Firm). Technology Brewing and Malting. 6Th revised English ed. – Berlin Germany: VLB, 2019. – 948 s. 7. Andrew G. H. Lea, John R. Piggott. Fermented Beverage Production. – Springer, Boston, MA. – 2003. – 423 s. 8. Ludwig Narziss, Werner Back, Martina Gastl, Martin Zarnkow. Abriss der Bierbrauerei. – Wiley-VCH Verlag GmbH & Company KGaA, 2017. – 486 s. 9. Chris Boulton, David Quain. Brewing Yeast and Fermentation. John Wiley & Sons, Ltd, 2006. 646 s. 10. Baxter, E. Denise, and Paul S. Hughes. Beer: Quality, safety and nutritional aspects. Royal Society of Chemistry, 2001. 136 s. 11. Alcoholic Beverages: Volume 7: The Science of Beverages / Alexandru Mihai Grumezescu, Alina Maria Holban. Woodhead Publishing, 2019. 549 s. 12. Non-Alcoholic Beverages Volume 6: The Science of Beverages / Alexandru Mihai Grumezescu, Alina Maria Holban. Woodhead Publishing, 2019. 559 s. 13. Kataloh normatyvnykh dokumentiv Ukrainy: http://csm.kiev.ua/nd/nd.php?b=1. 14. Derzhavni standarty Ukrainy. Tekhnolohiia vyrobnytstva kharchovykh produktiv: http://www.leonorm.com.ua/Default.php?Page=kndselect&catcode=%C4%D1%D2%D3&classcode=67. 15. Journal of Food Technology Engineering: https://onlinelibrary.wiley.com/journal/17454530.
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