Of the subject «Food and Biologically Active Additives»

The SYLLABUS

Of the subject «Food and Biologically Active Additives»

(FBAAPP 3218)

FOR STUDENTS

Specialty:	5B072700 -Technology of food production
Course: 3	Semester: 5
Number of credits KZ 3	ECTS 5
Lectures	15 hours
Laboratory classes	15 hours
SIW	45 hours
SIWT	45 hours
Midterm control:	7th and 15th weeks
Examination	6 semester

Information about the teacher: Kanseitova Eilmira Tagaevna

Office: chair of «Technology and safety of food products»

Address: Shymkent city, Tauke Khan Avenue 5, 303 D building

Phone: 21-19-84

Е-mail: [email protected]

SIWT: Monday, 2 pm, 303 D building

 

 

Shymkent, 2016

The SYLLABUS has been developed in accordance with the course programmer on the subject « Food and Biologically Active Additives of processing Production» and approved at the meeting of the chair «Technology and safety of food products»

Minutes No. ___ dated from «___» ___________ 2016 y.

 

Head of the department _________________________ Doc. Sci (Tech.), professor Shingisov A.U.

(signature)

 

The SILLABUS has been approved by the Committee on innovational technologies of training and Methodical provision of higher school «Textile and Food Engineering»

 

Minutes No __ dated from «___» _______ 2016 y.

 

Chairman of Committee __________________ A.P. Sabalahova

(signature, surname, initials)

 

 

The administrator of the higher school ___________________ Sh. Beissenbaeva

(signature, date)

Responsible higher school

for training in foreign languages _____________________ G.O. Kantureeva

(signature, surname, initials)

 

 

Date «___»_____________2016 y.

 

The aim of studying the subject

The aim of studying the subjects (type in):

The aim of studying the subjects information at future engineers view of the main groups of food and biologically active additives, their classification and structure, on hygienic regulation of food, ways of use in food technology, rolesin food production

1.2 Tasks of studying the subject (type in):

 

-to acquaint students with modern ideas about the role off oodand biologically active additives in the creation of ood;

-to study their modern classification, safety requirements;

-to give the necessary information about the main groups of food additives that provide the appearance, texture, taste and aroma of food safety;

acquaint students with modern digital codification of food additives with the letter " E";

-to justify the role biologically active additives in the modern nutrition and the creation of functional foods;

-to consider in detail technological function sand mechanisms of action of food additives, methods of the reintroduction and efficiency of the use from the perspective of modern ideas about the composition, structure and interaction with other components of food raw materials, their behavior in food systems.

The place of the subject in the structure of the study programme

The subject “Food and Biologically Active Additives of processing Production” is referred to the cycle of EGS – elective general subjects and included in the module Food and Biologically Active Additives of processing Production.

 

2. Requirements for preparedness (competencies) of students “at the entry” and at the end of the study of a subject (pre-requisites and post-requisites) (Contents of the subject are the logical continuation of subjects (specifies requirements for “entry” knowledge, habits and skills necessary in learning the subject and acquired as a result of the studying previous disciplines) and serve as a basis for learning of the subject (list the following subjects).

To study the subject learners should possess the following competencies:

Competencies	Pre-requisites
- discuss analyzes of raw material quality;	Biochemistry
- to analyze the requirements of national and international standards for the quality of raw materials	Microbiology
- competently assess the analytical task of determining the chemical composition and structure the investigated object and the results of phase equilibriums, thermal analysis cooling curves, - apply the skills and techniques of analytical experiments on the analytical equipment.	Analytical and Physical and Colloid Chemistry

 

 

After studying the subjects learners acquire the following competencies:

 

Competencies

Post-requisites

Cultural CC 1- The ability to use analysis and synthesis CC 2-The ability to use logicand critical thinking to solve problems CC 3-The ability to perceive and development of knowledge CC 4 – Ability to conduct research activities Professional PC 1 – ability to identify and analyze the properties of raw materials and semi-finished products that affect the optimization of the process and product quality, resource conservation, efficiency and reliability of processes for production of confectionery and food industries PC 2 – readiness to observe, to make the description of the research, and use them when writing reports and scientific publications PC 3 – organize, carry out the process and to develop new production technology of macaroni and confectionery products PC 4 – to determine the influence of various factors on the state and properties of raw mate rialtos each segment of the process.

Technical-chemical control of food stuffs Food Safety Control and quality of food stuffs

 

Note: Pre-requisites and post-requisites may include both academic subjects, as well as all types of practices, diploma works (project)

Learning outcomes:

Descriptors	Code of LO	Learning outcomes (LO)	Competencies
А	To demonstrate knowledge and understanding in the studying field, including the elements of most advanced knowledge in this field	А1	Explain the physiological role of the main components of food;	CC4, PC1
А2	Recommend optimal structure and composition of the diet according to the type of activity of professionalism	СС4, PС1
В	To use this knowledge and understanding at professional level	В1	A well-developed rational technological scheme and describe the process steps for the production of a given type of product	CC 2, CC 5, PC 2
В2	Select the required methodology and conduct laboratory analysis on the influence of various factors on the quality changes of raw ingredients	CC5, PC6
С	To formulate the arguments and solve the problems in the field studied	С1	Professionally discuss technological methods and materials processing modes the main types of food products from the point of view of the rational use of energy resources and the maximum preservation of the vitamin content	CC1, PC4, PC6
D	Toconductgatheringandinterpretationofinformationinordertoformopinionstakingintoaccount social, ethical and scientific considerations	D1	Generalize technology for processing certain types of raw materials	CC1, PC3, PC4
E	Ability of further continuation of self-learning	Е1	To be able to argue the ways of usage of waste materials in the manufacture of the basic kinds of food in order to obtain new products	CC3, PC5

3. Description of each module (the list of modular units, i.e. themes with their brief content, plans of seminar and laboratory-practical classes, topics and issues of student’s independent work, schedule of fulfilling and protection of tasks):

The matic plan of modules

Note: (Themes of lectures and practical, seminar, laboratory, studio, individual classes in the Syllabus should correspond with the themes in CTP of lectures and other types of classes)

Title of the theme	Form of conducting	hours	Code of LO
Module 1. General information on food additives
3.1.1 Themes of lectures
Theme1. General information on food additives. Lecture 1. Classification of additives. Hygienic regulation of food additives in products.	Problem solving		А1.
Lecture 2. Measures toxicity of substances. Establishing of safety of food additives.	Information		С1.
Theme 2. Subject matter that improves the appearance of the food. Lecture 3. Food colorings. Natural dyes. Quinone dyes. Anthocyanin pigments. Synthetic dyes. Mineral dyes. Color correction materials.	Review lecture		A1 E1
Theme 3. Subject Substances altering the structure and physicochemical properties of foods. Lecture 4. Classification of thickeners and gelling agents. Features and functions of thickening and gelling agents.	Information		C1.
Lecture 5.Thickeners and gelling polysaccharide pirody. Cellulose and its derivatives. Pectin. Galactomannanes. Polysaccharides of marine plants.	Review lecture		E1
Lecture 6. Gelling agents of protein nature. The use of thickeners and gelling agents in food technologies.	Information		A1
Lecture 7. Emulsifiers. Classification of emulsifiers. Features and functions of emulsifiers. The main groups of food surfactants. Technological features of emulsifiers in food systems.	Lecture visualization		D1. В2
Lecture 8. Stabilizers. Foaming agents. Substances anti-caking and clumping. Regulators of pH food systems. Stabilizers. Foaming agents. Substances anti-caking and clumping. Regulators pH food systems.	Lecture visualization		A1 C1
Total for lectures:
3.1.2 Themes of laboratory classes
Theme 1. Calculation of the compounding, preparation and analysis natural food dye (caramel colour) E 150 AND	Research		D1
Theme 2. Studying of technology of sugar dye preparation. Methods of assessment quality	Research		D1
Theme 3. Calculation of the formulation and preparation of protein cream with food additives usage	Research		D1
Theme 4. Determination of vitamin c content in beverages as a biologically active additives	Research		D1
Theme 5. Determination of benzoic acid
Total for laboratory classes
Total for the 1st Module
Module 2. Substances affecting the taste and flavor of food products
3.1.3Lecture themes
Theme 4.Substances affecting the taste and flavor of food. Lecture 9.Sweeteners. Natural sweeteners and starch sugar. Sweeteners and sugar substitutes. Sweeteners. Synthetic sweeteners. Sweeteners. The mixtures of sweeteners.	Problem solving		А1. С1
Lecture 10. Flavors. Sources of aromatics. Essential oils and fragrances. Aromatic essences.	Information		D1 B2
Lecture 11. Spices and other flavorings. Food additives, reinforcing and modifying taste and aroma. Salty substances.	Information		А1. В1
Theme 5: Food additives, retarding microbial and oxidative deterioration of food raw materials and ready products. Lecture 12. Preservatives. Antibiotics. Food antioxidiants.	Information		D1 B2 C1
Theme 6. Technological supplements. Lecture 13 Common approaches to the selection and use of food additives. Catchers of myoglobin. Processing aids which improve the quality of bread.	Information		A1 D1 B2
Lecture 14. Solvents. Defoamants. Ferment drugs. The nomenclature of enzymes. Factors influencing the fermentation reaction. Selection of enzymes for food purposes	Review lecture		А1. C1
Total for lectures:
3.1.4Themesoflaboratoryclasses
Number and titles of themes (titles of laboratory work
Theme 6. The calculation of the formulation and preparation of non-alcoholic beverage with the use of food additives	Research		D1
Theme 7. Studying of technological properties of dyes and fragrances	Research		D1
Theme 8. Studying of the main processing behavior of emulsifiers, geleobrazovatel, thickeners definition of their quality and ways of introduction to food	Research		D1
Theme 9. Studying of the main processing behavior of preservatives, preparation of solution of the given concentration	Research		D1
Theme 10. Reactions of detection of vitamins in food products	Research		D1
Total for laboratory classes
Total for the 2nd module:
Total for the subject:

Themes and tasks for SIW

№	Tasks for SIW	Literature	Form of control tasks	Periods of protection
Module 1. Theoretical bases of commodity research of food goods
1-3	Compilation of the glossary	1-9 (b) 1-6 (a)	results in written form	3rd week
4-5	Writing of report according to themes to the module #1	5-9 (b) 13-16(a)	Deference of repost (10-12 pages)	5th week
1-8	1st midterm control		Colloquium/oral quiz/ written form	7th week
Module 2. Main groups process of food goods industry
9-10	Intellectual card	5-9 (b) 9-12 (a)	Protection of card	10th week
11-13	To prepare and make a presentation		a presentation for 5-7 min	13th week
8-15	2sd midterm control		test in written form	15th week

Main literature

Main literature:

1. Нечаев А.П., Кочеткова А.А., Зайцев А.Н. Пищевые добавки.-М.: Колос – Пресс. 2002.- 256с.: ил.- (Учебники и учеб. Пособия для студентов высших учебных заведений).

2. Нечаев А.П., Смирнов Е.В. Пищевые ароматизаторы//Пищевые ингредиенты (сырье и добавки).-1999. - №1. – С. 4-7.

3. Орещенко А.В., Берестень А.Ф. О пищевых добавках и продуктах питания // пищевая промышленность.-1996.- № 6. –С. 4.

4. Поздняковский В.М. Гигиенические основы питания и экспертизы продовольственных товаров.-Новосибирск: Издательсвто Новосибирского университета, 1996. -431 с.

5. Жушман А.И., Карпов В.Г., Лукин Н.Д. Модифицированные крахмалы как эффективные добавки// Пищевая промышленность.- 1996.-№ 6.- С.8.

6. Нечаев А.П. Пищевые ингредиенты// Пищевые ингредиенты (сырье и добавки). -1999. -№ 1.- С. 4-7.

7. Сарафанова Л.А., Кострова И.Е. Применение пищевых добавок. – Спб: Гиорд, 1997. – 46с.

8. Пищевые ароматизаторы и красители / Е.В. Смирнов, Г.К. Викторова, Н.М. Метелкина и др. // Пищевая промышленость. – 1996. - № 6. - С. 8.

9. Ю.Ю.Гичев, Ю.П.Гичев Руководство по биологичесмки активным пищевым добавкам.- Москва: Издательство «Триада-Х», 2001.- С. 216.

10. Введение в технологии продуктов питания. Лабораторный практикум/ Г.М.Мелькина, О.М. Аношина, Л.А. Сапронова и др.- М.: КолосС, 2007. -248 с.: ил. – (Учебники и учебн. пособия для студентов высш. учеб.заведений).

11. Технология и организация производтсва хлебобулочных изделий: учебник для студ.средпроф.образования/ Т.Б. Цыганова. – 2-е изд., испр.-М.: Издательский центр «Академия», 2008.- 448с.

12. Применение пищевых добавок в кондитерской промышленности/ Л.А. Сарафанова.- СПб.: «Профессия», 2007.- 304 с.: ил.

13. Булдаков А. Пищевые добавки.- СПб.: «Vt», 1996.-240с.

Additional literature:

1. Гигиенические требования к качеству и безопасности продовольственного сырья и пищевых продуктов. Санитарные правила и нормы (СанПиН 2.3.2.560-96).- М.: Госкомсанэпид России, 1997. -269с.

2. И.С.Лурье, Л.Е.Скокан, А.П.Цитович/Технохимический и микробиологический контроль в кондитерском производстве: Справочник.-М.: КолосС, 2003.- 416с.: ил.

3. Лурье И.С., Шаров А.И./ Технохимический контроль сырья в кондитерском производстве. –М.: Колос, 2001. – 352с.: ил.

 

 

 

The SYLLABUS

of the subject «Food and Biologically Active Additives»

(FBAAPP 3218)

FOR STUDENTS

Specialty:	5B072700 -Technology of food production
Course: 3	Semester: 5
Number of credits KZ 3	ECTS 5
Lectures	15 hours
Laboratory classes	15 hours
SIW	45 hours
SIWT	45 hours
Midterm control:	7th and 15th weeks
Examination	6 semester

Information about the teacher: Kanseitova Eilmira Tagaevna

Office: chair of «Technology and safety of food products»

Address: Shymkent city, Tauke Khan Avenue 5, 303 D building

Phone: 21-19-84

Е-mail: [email protected]

SIWT: Monday, 2 pm, 303 D building

 

 

Shymkent, 2016

The SYLLABUS has been developed in accordance with the course programmer on the subject « Food and Biologically Active Additives of processing Production» and approved at the meeting of the chair «Technology and safety of food products»

Minutes No. ___ dated from «___» ___________ 2016 y.

 

Head of the department _________________________ Doc. Sci (Tech.), professor Shingisov A.U.

(signature)

 

The SILLABUS has been approved by the Committee on innovational technologies of training and Methodical provision of higher school «Textile and Food Engineering»

 

Minutes No __ dated from «___» _______ 2016 y.

 

Chairman of Committee __________________ A.P. Sabalahova

(signature, surname, initials)

 

 

The administrator of the higher school ___________________ Sh. Beissenbaeva

(signature, date)

Responsible higher school

for training in foreign languages _____________________ G.O. Kantureeva

(signature, surname, initials)

 

 

Date «___»_____________2016 y.

 

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