Research Methods inFood tTechnology

Major: Food Technology
Code of subject: 8.181.00.O.006
Credits: 3.00
Department: Organic Products Technology
Lecturer: prof. Shevchuk Liliya
Semester: 2 семестр
Mode of study: денна
Мета вивчення дисципліни: The purpose of the discipline "Research methods in food technology" is to ensure that doctors of philosophy acquire basic knowledge, understanding and competences sufficient for the successful performance of professional duties under the educational program "Food technologies", to introduce doctors of philosophy to research methods in food technologies, to develop skills apply them in practical activities, organize research activities.
Завдання: general competences: - the ability to solve complex problems in food technology based on a systematic scientific and general cultural outlook, while observing the principles of professional ethics and academic integrity. professional competences: - the ability to perform original research, to achieve scientific results that form new knowledge in the field of food technology and/or related interdisciplinary areas. - the ability to apply modern methodologies, methods and tools of experimental and theoretical research, digital technologies, computer modeling methods, databases and other electronic resources, specialized software in scientific and educational activities in the field of food technology.
Learning outcomes: PH4. Plan, organize and perform experimental and/or theoretical research in the field of food technology using modern tools and equipment, information technology and software. PH5. Have advanced conceptual and methodological knowledge, demonstrate research skills in the field of food technology and at the border of subject areas, sufficient for conducting scientific and applied research with the aim of obtaining new knowledge and/or carrying out innovations at the level of modern world achievements of science and technology.
Required prior and related subjects: Organic chemistry Analytical chemistry Scientific bases of modeling and optimization of processes in food technologies
Summary of the subject: The educational discipline "Research methods in food technology" familiarizes doctors of philosophy with the theoretical foundations of research activity, concepts of the method of scientific research in food technology. Theoretical and methodological principles of science. He studies the systematic approach in scientific research, the choice of the direction of scientific research and the stages of scientific research work. Definition of the subject and object of research. Search, accumulation and processing of scientific information.
Опис: Methodological and organizational bases of research. Organization of research and scientific research. The choice of research direction and stages of scientific research. Search, accumulation and processing of scientific information. Fundamentals of technical creativity. Basic laws of the creative process. Organizational aspects of scientific activity. Methods of research. Realization experimental research and processing of the results. Ways to optimize scientific experiment. The mathematical processing of research results. The methods of statistical hypothesis checks.
Assessment methods and criteria: When studying the academic discipline "Methodology and organization of scientific research", current control (PC) of student learning results in the form of a test and semester control (SC) in the form of a differentiated assessment is provided.
Критерії оцінювання результатів навчання: • Written control (Tests) - (30%) • final control (70% control measure, test): written-oral form (70%)
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. Konverskyy A.E. Osnovy metodologii ta organizatsii naukovyh doslijen. Navchalnyy posibnyk. – K.: Centre uchbovoii literatury, 2010. - 352p. 2. Shevchuk L.I. Conspekt lecziy z dyszypliny "Metodologiya ta organizatsiya naukovyh doslijen " dlya studentiv specialnosti 8.05130102 "Himichni tehnologii organichnyh rechovyn L.: National University "Lviv Polytechnic", Register. № 4419 from 19.09.2012 – 90p. 3. Zhurahivskyy A.V. Osnovy tehnologichnoi tvorchosti ta naykovyh doslijen. / A.V.Zhurahivskyy, A.Ya.Yatseyko, N.B.Dyachenko / L.: Lviv Polytechnic , 2012. – 375p.