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Scientific Research on the Chemical Technology of Food Additives and Cosmetic Products
Major: Chemical Technology and Engineering
Code of subject: 7.161.08.O.117
Credits: 6.00
Department: Organic Chemistry
Lecturer: Prof. Varvarenko Serhii
Semester: 3 семестр
Mode of study: денна
Завдання: The study of an educational discipline involves the formation of competencies in students of education:
Integral:
The Ability to solve complex, specialized tasks and problems in chemical technologies and engineering or the process of learning, which involves conducting research and implementing innovations and is characterized by the uncertainty of conditions and requirements
General:
ZK1 Ability to generate new ideas (creativity).
ZK3 Ability to search, process and analyze information from various sources.
ZK4 Ability to work independently and in a team.
ZK5 Ability to self-educate and increase the level of professional qualifications.
Specialists:
FK1 Ability to research, classify and analyze indicators of the quality of chemical products, technological processes, and chemical production equipment.
FC2 Ability to organize and manage chemical and technological processes in industrial production and research laboratories, considering social, economic, and environmental aspects.
FK4 Ability to use modern special scientific equipment and software when conducting experimental research, research, and development in chemical technologies and engineering.
FC6 Ability to plan and conduct scientific research in chemical technology and engineering.
FCS 8.1. Ability to research, analyze, select, and optimize synthesis methods, technologies, conditions of production, and use of various classes of food and biologically active additives, polymeric materials, and high-molecular compounds in the production of food products and cosmetics
FCS 8.2. Ability to organize and carry out quality control of food products, the main stages of examination, and analysis of the obtained results.
Learning outcomes: As a result of studying the academic discipline, the student must be able to demonstrate the following learning outcomes:
The ability to solve complex problems and specialized practical problems during professional work in the field of chemical technology of organic substances, including detection and identification of components of nutritional supplements, which involves the use of new theories and methods which are characterized by complexity
PR 1. Critically interpret scientific concepts and modern theories of chemical processes and chemical engineering, and apply them in conducting scientific research and creating innovations.
PR 2. Please search for the necessary information on chemical technology, processes, and equipment for producing chemical substances and materials based on them, and systematize, analyze, and evaluate the relevant information.
PR 4. To evaluate the technical and economic characteristics of the results of scientific research, research and development, technologies, and equipment of chemical industries.
PR 7. Search scientific and technical literature, patents, databases, and other sources for the necessary information on chemical technology, processes, and equipment for producing chemical substances and materials based on them. Then, you can systematize and analyze and evaluate the relevant information.
PR 8. Plan and perform experimental and theoretical research in chemical technologies and engineering, formulate and test hypotheses, argue conclusions, and present research results.
Required prior and related subjects: • Research methodology
• Food additive technologies
• Special course in scientific specialties
Summary of the subject: The course "Scientific research on chemical technologies of food additives and cosmetics" is devoted to the study of the basics of modern laboratory techniques for research on the analysis of organic substances, in particular, food ingredients, food additives, modern methods of studying the structure of organic substances, their properties and characteristics
Опис: 1. Techniques of laboratory work and safety techniques in a chemical laboratory. (2 hours)
2. Laboratory calculation and graphic work: "Editing
chemical formulas and determination of basic physical constants."
Editing of chemical formulas and determination of fundamental physical constants of organic compounds. Mastering the work of a graphic editor; visualization of the structure of organic compounds of a high level of complexity. Mastering tools for viewing, processing real and constructing calculated ACD/CHNMR NMR spectra, mass spectra, and chromatograms. Completing calculative works on visualization of a given list of odorous substances of various classes and carrying out calculations of their physicochemical constants using software, and comparing the obtained results with the data of the reference literature. Refractometry as a means of studying the structure and composition of solutions of organic compounds. (8 hours)
3. Laboratory work: Separation and identification of polyatomic alcohols
Laboratory work: Separation and identification of natural lipids
Methods of chromatographic analysis. Liquid chromatography is a method of detecting and researching food additives and cosmetics. Peculiarities of using planar chromatography methods for separation and identification of organic compounds. Highly efficient thin-layer chromatography. (6 hours)
4. Laboratory work: Determination of the distribution coefficient of acetic acid in the water-chloroform system
Laboratory work: Determination of the coefficient of distribution of iodine in the system "organic solvent-water."
Experimental determination of the partition coefficient of a substance between two phases in the liquid-liquid system (4 hours)
5. Laboratory work: Analysis of aspartame content in
drinks
Laboratory work: Analysis of glutamate determination
sodium in seasonings
Determination of amino acids in food additives and beverages (4 hours)
6. Laboratory work: Establishing the origin and quality of vegetable oils
Laboratory work: Extraction-refractometric determination of oil content in cocoa powder
Laboratory work: Study of oil quality
Refractometric methods of research of food raw materials. Methods of analysis of vegetable oils. Determination of origin and quality of vegetable oils. Processing and interpretation of results. (8 hours)
7. Laboratory work: Determination of starch content in food raw materials
Theoretical foundations of polarimetric analysis. Principles and features of the method. The method of polarimetry in the study of the content of carbohydrates in vegetable raw materials (4 hours)
8. Laboratory work: Photometric determination of nonionic surfactants
Laboratory work: Photometric determination of anionic surfactants
Surface-active compounds in food products and cosmetics. Classification, peculiarities of structure, chemical and colloid-chemical characteristics. Determination of surface-active substances of various natures by photometry methods
Assessment methods and criteria: Current assessment in laboratory classes, test tasks, frontal and individual surveys, oral thematic reports, colloquium, and credit control.
Критерії оцінювання результатів навчання: • Individual coursework (25)
• Laboratory works (20)
• Colloquium (30)
• control test (credit) (25)
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 primary 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 and 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 soft 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) are 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, and ignorance of the main fundamental provisions.
Recommended books: 1. Фізико-хімічні методи аналізу: Навчальний посібник. –. Львів: Видавничий центр ЛНУ імені Івана Франка, 2008. –. 362 с.
2. Мельник С.Р., Мельник Ю.Р., Дзіняк Б.О., Піх З.Г. Контроль якості та безпечності харчових продуктів. Навчальний посібник. – Львів: Видавництво «Левада», 2018. – 224 с.
3. Безпека харчових продуктів: антиаліментарні фактори, ксксенобіотики, харчові добавки: навчальний посібник / Л.В. Кричковська, А.П. Бєлінська, В.В. Анан’єва та ін. – Харків: НТУ «ХПІ», 2017. – 98 с.
4. Смоляр В.І. Харчова експертиза: Підручник. - К.: "Здоров’я", 2005.- 448с.
5. Хацевич О.М., Складанюк М.Б. Хімія та аналіз харчових продуктів: Лабораторний практикум. – Навчальнометодичний посібник. – Івано-Франківськ: Вид. Супрун В.П., 2019. – 105 с.
6. Хімія органічних природних сполук: навч. посіб. / Ю.О. Ластухін. – Львів: Вид-во НУ „Львівська політехніка“, 2005. - 560 с
7. Хімія природних сполук: підруч. / О. Д. Ісак, Я. Г. Бальон, В.
О. Ісак. - Луганськ: Ноулідж, 2012. - 756 с
8. Ракс В.А., Єсауленко А.М. Сучасна хроматографія на гребні хвилі прогресу. Навчальний посібник. К.: Аванпост, 2014. – 168 с..
9. Семенишин Д. І., Ларук М. М. Аналітична хімія та інструментальні методи аналізу Навчальний посібник. Львів : Видавництво Львівської політехніки, 2015. 148 с
10. В.Ф. Барковський і інші. Основи фізикохімічних методів аналізу.-М.:Вища школа, 1983.
11. Hanch C., Leo A. Substituent Constants for Correlation Analysisin Chemistry and Biology. Wiley-Interscience: NewYork. 1979.
12. Інструментальні методи аналізу харчової продукції / укл.:А.В. Сачко, В.В. Дійчук, М.М. Воробець, О.В. Сема. Чернівці: Чернівец. нац. ун-т ім. Ю. Федьковича, 2020. 80 с.
13. Буденкова Н. М. Фізико-хімічні методи досліджень: Навчальний посібник. - Рівне: НУВГП, 2011.-244 с.
14. Introduction to Surfactant Analysis, D. C. Cullum, Springer Dordrecht, 2012, DOI:
https://doi.org/10.1007/978-94-011-1316-8
15. Krister Holmberg et.al. Surfactants and polymers in aqueous solution/John Wiley & Sons, 2003, 547 p.
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