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)

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