The Technology of Food Production

Major: Chemical Technology and Engineering
Code of subject: 6.161.12.E.089
Credits: 6.00
Department: Organic Chemistry
Lecturer: PhD, Associate Professor Vasylyev Victor Petrovych
Semester: 7 семестр
Mode of study: денна
Мета вивчення дисципліни: The purpose of teaching the discipline is to acquaint students with the industrial technological processes of manufacturing basic food products such as flour, bread, pasta, sugar, fats and oils, meat and dairy products, alcoholic and non-alcoholic beverages, etc. Special attention is paid to the use of food additives in these processes, which are used both for technological needs and to improve the consumer characteristics of food products, or to give them new properties.
Завдання: The development of primary discipline transfers the formation and development of competencies among students: global competencies: reviewing the main principles of the functioning of the enterprises of the food industry and the interdependence of their dovkilliam, the principles of selecting syrov for the selection of various types of food products and the main kinetic and technological laws of technology. fahovі competence: know the technology of production of other food products: boar, bread, cereals, pasta and confectionery products, dairy and meat products, olive oil and fats, for drink, and food additives that vicarious in the production of these products.
Learning outcomes: Knowledge of the food industry structure in Ukraine. 2. Knowledge of the classifications and composition of raw materials for food. 3. Knowledge of the main technological terms and principles. 4. Understanding basic principles of organization of food production. 5. Knowledge of the technology of grain storage, production of flour, cereals, pasta, bread, pastry, starch, and molasses.
Required prior and related subjects: Previous courses: • Processes and apparatuses of chemical industries • Chemistry of food raw materials and foodstuffs (Food Chemistry)
Summary of the subject: In the course of Technology of food production, Part 1, the issues of the agriculture organization in Ukraine, the classifications and composition of raw materials for food, the interaction of food production with the environment, the main technological terms and principles, the kinetic and technological features of food industry are considered along with the technology of grain storage, production of flour, cereals, pasta, bread, pastry, starch, and molasses.
Опис: The technology of food production is an applied science, the subject of which is the methods of processing raw materials into food products with the aim of selecting and practically applying the most effective in terms of quality and economy. The objects of its study are raw materials, semi-finished products, finished products, processes and devices in which they flow, as well as food industry production. The purpose of studying the discipline is to gain knowledge about the technologies of obtaining basic food products. This course examines the structure of the food industry of Ukraine, the classification of food raw materials, general characteristics of food production, food value criteria and the composition of food products, issues of interaction of food production with the environment, basic technological terms and concepts, kinetic and technological laws of food technology. In addition, the technologies of basic food products are considered: storage of grain, production of flour and cereals, pasta, bread, basic confectionery, starch and starch molasses, sugar, sunflower oil and animal fats, hydrogenation of oil and production of margarine, dairy and meat products , malt, beer, alcohol, vodka and liquor-vodka products.
Assessment methods and criteria: Essays, colloquia and exam (written and oral form).
Критерії оцінювання результатів навчання: Intermediate control - two essays of 5 points each, two colloquiums of 15 points each. Final examination control – 60 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. Домарецький В.А., Остапчук М.В., Українець А.І. Технологія харчових продуктів: Підручник /За ред. д-ра техн. наук, проф.. А.І.Українця. –К.: НУХТ, 2003. –572 с. 2. ТоважнянськийЛ.Л., Бухкало С.І., Капустенко П.О., Орлова Є.І.Загальна технологія харчових виробництв у прикладах і задачах: Підручник.-К.: Центр навчальної літератури, 2005. –496 с. 3. Плахотін В.Я., Тюрікова І.С., Хомич Г.П. Теоретичні основи технологій харчових виробництв: Навчальний посібник.-К.: Центр навчальної літератури, 2006. –640 с. 4. Технологии пищевых производств. /А.П.Нечаев, И.С.Шуб, О.М.Аношина и др.; Под. ред. А.П.Нечаева. – М.: КолосС, 2008. – 768 с.
Уніфікований додаток: Lviv Polytechnic National University ensures the realization of the right of persons with disabilities to obtain higher education. Inclusive educational services are provided by the Service of accessibility to learning opportunities "Without restrictions", the purpose of which is to provide permanent individual support for the educational process of students with disabilities and chronic diseases. An important tool for the implementation of the inclusive educational policy at the University is the Program for improving the qualifications of scientific and pedagogical workers and educational and support staff in the field of social inclusion and inclusive education. Contact at: Karpinsky Str., 2/4, 1st ed. build., room 112 E-mail: nolimits@lpnu.ua Websites: https://lpnu.ua/nolimits https://lpnu.ua/integration
Академічна доброчесність: The policy on academic integrity of the participants of the educational process is formed on the basis of compliance with the principles of academic integrity, taking into account the norms "Regulations on academic integrity at Lviv Polytechnic National University (approved by the academic council of the university on June 20, 2017, protocol No. 35).