Ecological Aspects and Technologies of Processing of Food and Cosmetic Industrial Waste

Major: Chemical Technology and Engineering
Code of subject: 7.161.08.E.104
Credits: 5.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Vasilyev Victor Petrovych
Semester: 2 семестр
Mode of study: денна
Мета вивчення дисципліни: The purpose of teaching the discipline is to acquaint students with the environmental situation in the world, in Ukraine and in the Lviv region; the state of air, water and soil, as well as with the main types of solid, liquid and gaseous waste of the largest multi-tonnage food and cosmetic industries and with their processing technologies.
Завдання: The study of an academic discipline involves the formation and development of students' competencies: general: understanding the need for ecologization of the economy, including food industry technologies, that is, a system of measures aimed at organizing ecologically sustainable landscapes, ensuring expanded reproduction in the field of production and the natural environment, as well as rational use of natural resources and stable growth in the production of high-quality environmentally safe agricultural products and animal husbandry with minimal environmental pollution. professionals: to know what types of commercial products and with the help of which technologies can be obtained from the waste of the main productions of the food and cosmetic industries.
Learning outcomes: • To have the basics of ecology, to have an idea of ??ecosystems and their dynamics, to know the basic laws of ecology. • To know the current state of atmospheric air, water and soil pollution and the main factors that influence this process. • To have an idea of ??the man-made impact of food industry enterprises on the environment and the main links of the technological cycle in which solid waste, emissions into the atmosphere and polluted water are formed. • Know and understand the basic principles of creating low-waste technological processes. • Know what types of water are used in food industry enterprises and how to organize its rational use. • Know about the types of liquid, gaseous, and solid waste that are generated in the main branches of the food industry: in the production of flour and cereals, vegetable oils, alcoholic and non-alcoholic beverages; bakery, starch-molasses, sugar, dairy, meat, alcohol, other industries and in the production of cosmetics.
Required prior and related subjects: Prerequisite courses required : • Organic chemistry • Processes and apparatuses of chemical industries • Technology of food industries • Chemistry and technology of cosmetic products
Summary of the subject: The course “Ecological aspects and technology of processing waste within food and cosmetic products”, examines the ecological situation in the world, within Ukraine and the suburbs of Lviv. We carry out analysis of the air, soil and water resources of Ukraine. We study the technogenic impact within the food industry and how it effects the surrounding environment. For the main food industry :processing of flour and grain, plant oil, alcoholic and non-alcoholic beverages; bakeries, starch and syrup, sugar, dairy, meat, alcohol, and manufacturing of cosmetic products, where studies are carried out regarding the types of liquid, gaseous and solid wastes that are formed during the technological processes. Secondary raw materials are more thoroughly analyzed that are formed in the aforementioned processes as well provide a closer look at the technology behind the products that are manufactured.
Опис: The discipline "Ecological aspects and technologies of waste processing of food and cosmetic industries" belongs to the applied and is a new original modern course for the preparation of masters in the specialization "Chemical technologies of food additives and cosmetics". It is one of the disciplines that ensure the modern level of training of such specialists. In today's conditions, the environmentalization of the economy, including food industry technologies, plays an extremely important role. Greening of production is achieved thanks to the rational processing of raw materials and the introduction of waste-free and low-waste technologies, which are characterized by a minimum of scattered and unused waste that pollutes the natural environment. For this purpose, they implement technologies of complex processing of raw materials, optimize the technological parameters of technologies and carry out their automation, develop effective systems for cleaning gas and smoke emissions into the atmospheric air, wastewater using the latter in closed water circulation cycles, dispose of production waste, develop a system of measures to preserve fuel energy and other natural resources. The course "Ecological aspects and technologies of waste processing of food and cosmetic industries" deals with the main types of waste that are formed during the production of food products and cosmetics, and the methods by which they can be transformed into food, fodder and technical products.
Assessment methods and criteria: Abstracts, colloquiums and assessment (written and oral form).
Критерії оцінювання результатів навчання: Intermediate control - two essays of 10 points each, two colloquiums of 20 points each. The final control is 40 points.
Порядок та критерії виставляння балів та оцінок: 100–88 points – (“excellent”) is awarded for a high level of knowledge (some inaccuracies are allowed) of the educational material of the component contained in the main and additional recommended literary sources, the ability to analyze the phenomena being studied in their interrelationship and development, clearly, succinctly, logically, consistently answer the questions, the ability to apply theoretical principles when solving practical problems; 87–71 points – (“good”) is awarded for a generally correct understanding of the educational material of the component, including calculations, reasoned answers to the questions, which, however, contain certain (insignificant) shortcomings, for the ability to apply theoretical principles when solving practical tasks; 70 – 50 points – (“satisfactory”) awarded for weak knowledge of the component’s educational material, inaccurate or poorly reasoned answers, with a violation of the sequence of presentation, for weak application of theoretical principles when solving practical problems; 49-26 points - ("not certified" with the possibility of retaking the semester control) is awarded for ignorance of a significant part of the educational material of the component, significant errors in answering questions, inability to apply theoretical principles when solving practical problems; 25-00 points - ("unsatisfactory" with mandatory re-study) is awarded for ignorance of a significant part of the educational material of the component, significant errors in answering questions, inability to navigate when solving practical problems, ignorance of the main fundamental provisions.
Recommended books: 1. Дубініна А. А., Хацкевич Ю. М., Попова Т. М., Ленерт С. О. Загальна технологія харчових виробництв : навч. посібник. Х. : ХДУХТ, 2016. 497 с. 2. Бухкало С.І. Загальна технологія харчових виробництв у прикладах і задачах: Підручник.-К.: Центр навчальної літератури, 2018. –108 с. 3. Загальні технології харчових виробництв// В. Домарецький, П. Шиян, М. Калакура та ін.; -К.: Університет "Україна", 2010. 4. Сучасні напрями розвитку технологій виробництва харчових продуктів: стислий конспект лекцій для студентів спеціальності 102 «Хімія» денної форми навчання / уклад. Ю. В. Мєнафова. – Краматорськ : ДДМА, 2019. –64 с. 5. Мягченко О. П. Основи екології. Підручник. – К.: Центр учбової літератури, 2010. – 312 с.
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