Chemistry and Technology of Food Additives

Major: Chemical Technology and Engineering
Code of subject: 6.161.12.E.083
Credits: 5.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Panchenko Yuriy
Semester: 6 семестр
Mode of study: денна
Мета вивчення дисципліни: The purpose of teaching the discipline is to form students the necessary modern theoretical knowledge, ideas and skills of the main groups of food additives, their classification, hygienic regulation, production technology and ways of use, role in the production of food products and cosmetics
Завдання: The study of an academic discipline involves the formation and development of students' competencies: general competences: General ideas about existing types and classification of food additives, selection and use of food additives, conditions and methods of their use. Ability to use acquired knowledge in practical situations. Ability to system thinking, production of new ideas, creativity. professional competences: Basic ideas about the main problems and prospects for the development of the field of food additives technology. Knowledge of the theoretical foundations of certain classes of food additives, determination of their safety, hygienic regulations in food products, features of production and use, selection of food additives
Learning outcomes: As a result of studying the academic discipline, the student must be able to demonstrate the following learning outcomes: 1. Know the existing types and classification of food additives, the main purposes of introducing them into food products and cosmetics. 2. Have an idea about the hygienic regulation of food additives in food products, the method of determining harmlessness according to toxicological indicators. 3. To have general approaches to the selection and use of food additives, to navigate in known technological additives, conditions and methods of their use. 4. To be able to select and apply food additives in practice, taking into account the peculiarities of their chemical structure, functional properties, the nature of the action of the food additives themselves, as well as the type of product, the characteristics of raw materials, the composition of the food and cosmetic system, the technology of obtaining the finished product, equipment, etc.
Required prior and related subjects: • Organic chemistry • Food chemistry • Chemistry and technology of cosmetics
Summary of the subject: In the academic discipline "Chemistry and technology of food additives" the theoretical foundations of the main classes of food additives, their classification, hygienic regulation, production technologies and methods of use, role in the production of food products are consistently presented. The considered structure, main properties, peculiarities of action and application of food additives used in the production of food products - dyes, thickeners, gelling agents, stabilizers, food emulsifiers, flavoring agents, taste and aroma enhancers, acidity regulators, sweeteners and sugar substitutes, as well as individual preservatives, antioxidants, various technological food additives, etc.
Опис: The history of the use of food additives. The main purposes of the introduction and classification of food additives. System of international codification of food additives. Indicators of toxicity of substances, establishing the safety of food additives. Hygienic regulation of food additives in food products. Food dyes. Classification by origin. Color correcting materials. Mineral (inorganic) food dyes. Thickeners and gelling agents. Properties and functions of thickeners and gelling agents. Production and use of thickeners and gelling agents in food technology. Food emulsifiers. Chemical nature, classification of emulsifiers, properties and functions. The main groups of food surfactants. Stabilizers. Foaming agents. Substances that prevent caking and clumping. pH regulators. Sweeteners and sugar substitutes. Classification, properties and applications. Mixtures of sweeteners, requirements for their creation, synergistic effect. Flavorings. Essential oils and fragrances. Sources and technologies for obtaining aromatic substances. Aromatic essences. Spices and other flavor additives, classification by group. Additives that enhance and modify the taste and aroma of food products. Preservatives, their classification and purpose. Rules for choosing preservatives. Basic requirements for the use of preservatives, their mixtures. Antibiotics and food antioxidants, antioxidant synergists. Properties, mechanism of action. The role of antioxidants in food preservation. General approaches to the selection and use of food additives. Technological food additives. Flour and bread improvers. Solvents. Propellants. Defoamers. Enzyme preparations.
Assessment methods and criteria: 1. Current control: Reports on laboratory work and colloquiums. 2. Semester control: exam
Критерії оцінювання результатів навчання: Control work - 20 points Laboratory works - 20 points Examination control: written component – 50 points, oral component - 10 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 provisions 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 posed, which, however, contain certain (insignificant) shortcomings, for the ability to apply theoretical provisions 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 provisions 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 provisions 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: Навчально-методичне забезпечення Електронний навчально-методичний комплекс «Хімія і технологія харчових добавок» (http://vns.lpnu.ua/course/view.php?id=6530) для студентів спеціальності 161 "Хімічні технології та інженерія". Рекомендована література Базова література 1. Панченко Ю.В., Васильєв В.П., Воронов С.А. Хімія, технологія та застосування харчових добавок, ч. 1: Конспект лекцій для студентів базового напряму 0916 “Хімічна технологія та інженерія». – Львів: Видавництво Національного університету “Львівська політехніка”, 2008. – 92 с. 2. Ю.О.Ластухін. Харчові добавки. Е-коди. Будова. Одержання. Властивості: навчальний посібник. – Львів: Центр Європи, 2009. – 836 с. 3. Нечаев А.П., Кочеткова А.А. Пищевые и биологически активные добавки, ароматизаторы и технологические вспомогательные средства. Учебное пособие. СПб: ГИОРД, 2007. – 248 с. 4. Сарафанова Л.А. Применение пищевых добавок. – СПб.: ГИОРД, 1999. – 80 с. 5. Скурихин И.М., Нечаев А.П. Все о пище с точки зрения химика. – М.: Высшая школа, 1991. – 288 с. Допоміжна література 1. Сарафанова Л.А. Пищевые добавки: Энциклопедия–СПб.: ГИОРД, 2004.–808 с. 2. Сарафанова Л.А. Применение пищевых добавок (технические рекомендации) СПб.: ГИОРД, 2003.- 160с.
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