Courses and programs
The main priority of the staff of the milk technology department, of oil and fat products and the beauty industry is a deepening of the fundamental and special training of students, orienting them to the global level of industry development. The teachers of the department are actively working on improving and expanding the educational and methodological base of educational disciplines, introduced to the new curricula.
Educational disciplines for SVO “Bachelor” from the specialty 204 “Technology of production and processing of animal husbandry products”
MANDATORY DISCIPLINES
History of Ukraine and Ukrainian culture
The purpose of teaching the discipline "History of Ukraine and Ukrainian culture" is the development of national self-awareness of future specialists, education of patriotic and moral and ethical beliefs, formation of political culture and humanistic thinking, national consciousness, instilling the skills of scientific analysis, understanding of national perspectivescultural renewal and patterns of historical development.
Informatics and information technologies
The goal of teaching the educational discipline "Informatics and information technologies" is the formation of a modern level of information and computer culture, teaching students to use personal computers (PC) in the educational process and in practical work after graduation, introducing students to the principles of data organization, editing them and using them for
solving problems of a modern nature, as well as formation of topical issues, related to the basics of modern technological means of information processing and information technologies. The purpose of studying the course is also to prepare students of higher education for the conscious study of disciplines related to informatics.
Ukrainian language (for professional purposes)
In the conditions of the development of Ukrainian statehood, there is a need for specialists with impeccable command of the Ukrainian language, what, in turn, creates conditions for the introduction of the discipline "Ukrainian language" into the system of professional education, related to the study of new professional and business communication, which will affect the development of professionally oriented personal competencies, capable of realizing its creative potential in the interests of the state. All this involves updating the essence of learning, which would stimulate systematic and independent work of acquirers, increased the objectivity of knowledge assessment and would contribute to the emergence of healthy competition among students. so, modern education should be aimed at that, so that the applicants acquire the skills of practical use of means of expression of opinion in the state language, that can provide studying the course, mentioned above.
Foreign Language (for professional purposes)
The purpose of teaching the subject "Foreign Language" is the preparation of the first passer (bachelor's degree) level of higher education to effective communication in a foreign language in a professional environment, which assumes that the applicant has such speaking skills and language knowledge, who after the end of the course will give him the opportunity: find new text, graphic, audio and video information, contained in English-language materials; analyze English-language sources of information to obtain data, which are necessary for the performance of professional tasks; translate English-language professional texts into one's native language, using bilinguals, terminological and other dictionaries; write professional texts in English; demonstrate cross-cultural understanding and prior knowledge in a specific professional context; discuss issues related to the professional sphere.
Philosophy and foundations of law
The goal of the discipline is to teach students the main propositions and concepts of modern philosophy, taking into account the latest achievements of philosophy and science, formation of knowledge about the essence of culture as a form of human activity, its varieties and historical-typological features, role in the formation of personality and development of society, formation of political culture and humanistic thinking, instilling the skills of scientific analysis, aimed at ensuring independent understanding of the patterns of historical development.
Biochemistry with the basics of nutrition physiology
The purpose of studying the course is to help students of higher education develop systemic knowledge about the molecular mechanisms of the functioning of biological systems; creation of a theoretical base for further study of technological disciplines; provision of theoretical knowledge and practical skills for determining the quality of animal husbandry products, independent understanding of the regularities and significance of biochemical processes, which occur during the production and processing of livestock products and are characterized by the complexity and uncertainty of conditions.
Technical microbiology
The academic discipline "Technical Microbiology" is a fundamental basis for mastering the main theoretical principles and practical skills regarding the microbiological control of raw materials, additives and ingredients, semi-finished products and finished products, acquisition by students of modern knowledge in the field of sanitary food safety, methods of control, on the basis of which an understanding of ideas about the quality of animal husbandry products is built, modern directions of technology development are being formed.
Breeding and genetics of agricultural animals and poultry
The purpose of teaching the educational discipline "Breeding and genetics of agricultural animals and poultry" is to study the basic laws and regularities of genetics, generalization and practical use of theoretical knowledge in the breeding of agricultural animals and poultry, breeding of new breeds with given morphological characteristics.
Feeding of farm animals
The purpose of teaching the educational discipline "Feeding of agricultural animals" is the formation in students of a system of knowledge and skills on the organization of a scientifically based system of feeding agricultural animals, progressive methods of rational use of fodder, peculiarities of feeding certain species of animals.
Anatomy, physiology and histology
Discipline "Anatomy, physiology and histology" is dedicated to the study of the peculiarities of the structure of the body of farm animals and poultry, the structure and functions of systems and organs on a macro level- and micro levels, mechanisms and regularities of activity of animal and bird body systems and the passage of processes and functions and their regulation. Skills acquired while studying the discipline "Anatomy, physiology and histology" help to learn more deeply special disciplines in the field of production and processing of livestock products; organize feeding of farm animals and poultry, taking into account physiological and biochemical processes, occurring in the body.
Basics of automated design
The study of the educational component provides an opportunity for applicants to acquire theoretical knowledge and practical skills in the use of the tools of the AutoCAD design system for the successful implementation of course design, bachelor's attestation work and, further, creation of engineering and technical documentation of enterprises for the production and processing of livestock products.
Fodder technology with the basics of fodder production
The purpose of teaching the educational discipline "Forage technology with the basics of fodder production" is to acquaint students with the state of the world compound feed industry, the main technological processes of compound feed production, principles of construction of the technological process of compound feed production, as well as the acquisition by students of professional imaginative thinking and the necessary theoretical knowledge of the main types of fodder and additives, technological methods of their production, acquisition of knowledge and skills in effective storage, processing of fodder into fodder products and their use in compound feed.
Modeling the quality of livestock and poultry meat
The purpose of teaching the discipline "Modeling the quality of livestock and poultry meat" is the need to train specialists with systemic knowledge and the ability to solve problems of an innovative nature in the field of processing livestock products; prediction of animal reproduction and productivity, with the use of inbreeding, improvement and creation of lines and breeds of animals, preservation of the gene pool; skills in planning an animal feeding experiment, analysis, systematization and processing of scientific information on issues of standardized animal feeding; means of physical control, chemical and biological factors of the external environment, approval and sanitary-hygienic assessment of new types of feed, feed additives, technological equipment, means of caring for animals and studying their behavior in order to obtain from them the maximum amount of products due to genetic potential; to develop different types of models of technological processes of production of animal husbandry products; analysis of the state of populations, breeds and types of farm animals, determination of their breeding and economic value by origin, individual qualities and offspring; conducting a modern technological process of production and primary processing of edible eggs and poultry meat, marketing systems in poultry farming; to ensure environmental safety at the enterprise through complex processing of raw materials of animal origin.
Physics and chemistry of meat raw materials
Deep special knowledge of physical and chemical processes and changes, that occur in meat during the processing and production of meat products allow you to obtain high-quality and safe meat products with a characteristic taste, in color, aroma and functional and technological properties. A modern specialist in the production and processing of livestock products must possess knowledge, related to the structure, composition and physico-chemical properties of meat tissues of agricultural animals and with the main regularities of processes and changes, that occur after the slaughter of animals, during storage and under the influence of biological and physico-chemical factors. The basis of technological processes, that occur during the production of meat products are mainly biochemical and/or physicochemical transformations of various components of raw materials of animal origin and are inextricably linked with the use of special knowledge for the development, improvement, introduction and development of scientifically based technologies for the production of meat products at enterprises of the meat processing industry, taking into account regional and national characteristics.
Chemistry and physics of dairy raw materials
The goal of teaching the academic discipline "Chemistry and physics of dairy raw materials" is for students to acquire in-depth knowledge of the chemistry and physics of dairy raw materials during its processing and for development, improvement, introduction and development of technologies for the production of high-quality and safe dairy and milk-containing products.
Veterinary-hygienic and zootechnical foundations of the organization of dairy farms
The purpose of teaching the educational discipline "Veterinary, hygienic and zootechnical foundations of the organization of dairy farms" is to provide students with special knowledge, necessary theoretical and practical skills, related to modern and new components of technological processes for production and
processing of animal husbandry products with the provision of optimal conditions for keeping agricultural animals, biological safety and the implementation of technological control of modern milk production technologies for the efficient management of the enterprise's economic activities.
Technology of production and primary processing of meat and livestock products
The educational component is devoted to the study of methods and techniques, that are used in the organization of the production of meat and livestock products, as well as pre-slaughter preparation, primary processing of cattle and slaughter products. Foragers study biological features, exterior, the constitution, breeds of cattle, organization of tribal work, general and post-operational technology of meat production (playback, cultivation of breeding and repair young animals, rearing of marketable young animals, fattening and implementation). The acquired knowledge will allow the future specialist to determine ways of forecasting the increase in productivity of cattle; carry out examination of beef production; manage and control the technological processes of the primary processing of cattle, processing technologies of secondary food and technical raw materials; justify and carry out the selection of advanced technological equipment in the production and processing of meat and livestock products.
Veterinary-sanitary and technological examination of milk
The purpose of teaching the discipline "Veterinary-sanitary and technological examination of milk» - there is the formation of clear knowledge about the veterinary and sanitary requirements for obtaining high-quality dairy raw materials, mastering the legislation and organizational structure of the state veterinary service of Ukraine at state veterinary control facilities (farms), clear resolution of issues of veterinary-sanitary and technological research and hygienic-sanitary safety of livestock raw materials, the essence of the main technological processes of milk processing and justification of the main technological parameters with measures regarding the rational use of raw milk.
Production technology of poultry and rabbit breeding products
The study of the educational component "Technology of the production of poultry and rabbit breeding products" involves familiarizing the applicants with the necessary theoretical knowledge and practical skills of the technology of production of various types of poultry and rabbits, as well as obtaining poultry meat and eggs. The discipline allows you to master the requirements of standards for poultry and rabbit breeding products, conditions of maintenance, breeding and fattening. Attention is paid to the equipment, which are used to implement technological processes.
Safety in the production and processing of milk
The purpose of teaching the educational discipline "Safety in the production and processing of milk" is for students to acquire the necessary knowledge in the field of production of safe, high-quality raw milk and dairy products, as well as microbiological processes in the production and processing of livestock products, mastering methods of microbiological control.
Technology of production and primary processing of pig products
The educational component is devoted to the study of the system and organization of the production of breeding and commodity products of pig farming, and also provides a set of knowledge on transportation technology, pre-slaughter preparation, primary processing of pigs, meat storage technologies and slaughter products processing technologies. Foragers study biological features, exterior and constitution, pig breeds and the organization of breeding work, general and post-operational technology of pig production (playback, cultivation of breeding and repair young animals, rearing of marketable young animals, fattening and sale of pigs). When studying the industrial processing of pigs, students gain knowledge about the peculiarities of technological processes at meat processing plants (immobilization, exsanguination, burning, grooving, peculiarities of veterinary and sanitary control during pig processing). In the system of training specialists, technical means of training are used: multimedia support, films about breeding and features of pork production technology, in the conditions of farms of different types. In laboratory-practical classes, applicants calculate various elements of the selection and technological process. the educational component "Technology of production and primary processing of pig products" also considers issues related to calculations when growing different groups of herds when designing the flow technology of pork production, calculations of the output of meat and offal. The result of studying the discipline is the training of qualified specialists, able to solve the issue of rational organization of reproduction, raising pigs, carrying out their primary processing and rational use of slaughter products in order to ensure parameters and implement technological control in the conditions of modern technologies of pork production and processing of slaughter products.
Life safety and basics of labor protection
Goal youteaching discipline is acquired acquirer competencies, of knowledge, abilities and skills for professionandnoi dandIlhnaboutst by specialty, taking into account the risk of man-made causes
accidents, etcandnative dangers, which may cause emergencies and lead to nisfavorable consequences on business facilities (in particular on pandcompanyetcwow production and processing of livestock products), a taleather faboutpminandnnot in acquirers youdpaboutVanddalhnabouthundred per axisaboutbistu ta kaboutleketcivwellwithpisku with will enternSunday activeleg and healthy lifestyle. Ngiving of knowledge, skill, abilities (competencies) for the implementation of effective professional activities by ensuring optimal labor protection management at pandenterprises with production and processing of livestock products, the formation of acquirers VidpaboutVanddalhnabouthundred per axisaboutbistu ta kaboutleketcivwell, safety and awareness nisaboutbheednaxisthose of mandatory inandToaboutonnnya in pthis onenabouthis fatherbsummary of all guarantee measures
it waswithpisthat prathese are for workersandwiththose.
Entrepreneurship and investment activity in the food and processing industry
The purpose of the academic discipline is to consolidate students, who study in the specialty "Entrepreneurship and investment activity in the food and processing industry", basic theoretical provisions on the organization of entrepreneurial activity in Ukraine, obtaining practical skills for solving current issues, with which an entrepreneur may encounter in the process of carrying out entrepreneurial activities. Familiarization with the essence and mechanism of investing; formation of a theoretical and methodological base, necessary for perfect mastery of the practice of using investment tools to attract investments; developing the ability to evaluate and analyze investment portfolios and projects, as well as investment policy, carried out in the country in the field of food and processing industry. The purpose of the discipline is to teach students to engage in civilized business and entrepreneurship.
Standardization, accounting and reporting in the production and processing of livestock products
The program of the discipline "Standardization, accounting and reporting in production and processing products animal husbandry" provided for study material of of order implementation primary accounting of material values, fixed assets, labor and its payment, mastery practical basics of development of normative documentation on various types of products. Acquisition of knowledge and skills in the subject area and understanding of professional activity, study modern and new technological processes for the production and processing of livestock products.
Milk processing technology
Educational discipline "Milk processing technology" is a discipline of the professional training cycle, during the study of which students develop professional imaginative thinking, theoretical knowledge and practical skills are necessary, related to production and technology, design and research activities in the field of development, improvement, introduction and development of scientifically based technologies for processing milk into high-quality and safe milk and milk-containing products at milk processing enterprises of various capacities, taking into account the principles of organizing waste-free production and the characteristics of the Southern region of Ukraine. The content of the discipline includes six meaningful modules, which cover all branches of the milk processing industry - the processing of milk into whole milk products, butter and spreads, cheeses and cheese products, milk and milk-containing canned goods, ice, dairy products for baby food. The tasks of studying the discipline "Milk processing technology" are:: the ability to solve complex specialized tasks and practical problems related to the technology of processing livestock products - milk, which involves the use of certain methods, technological techniques and scientific foundations of milk processing technology and is characterized by complexity and uncertainty of conditions; study of requirements for the quality of dairy raw materials, its mechanical and antibacterial processing, storage conditions; studying the methods of researching the quality of raw materials and finished products, as well as production control systems; familiarization with the regulatory framework of the dairy industry, range and classifications of dairy products, combined and milk-containing products of various groups; study of technological schemes of milk processing in a dairy, combined and milk-containing products of various groups, incl.. for baby food, their hardware design, features of preparation of raw materials for processing, the essence of technological processes, conditions for the formation of consumer properties, packaging, storage and transportation of finished products; formation of knowledge about the specifics of development, improvement, introduction and development of scientifically based technologies for processing milk into high-quality and safe milk and milk-containing products of the classic and modern assortment.
Fundamentals of designing milk production and processing enterprises
The purpose of teaching the discipline "Basics of designing enterprises for the production and processing of livestock products» - gaining knowledge about the basics of design, modernization, technical re-equipment, reconstruction and expansion of enterprises for the production and processing of livestock products using engineering calculations, regulatory documentation, optimal parameters of technological processes, which will make it possible to apply in practice the obtaining of safe raw materials of animal origin with a given chemical composition and high-quality meat, milk and milk-containing products, taking into account the requirements of environmental protection.
KP on the Basics of designing enterprises for the production and processing of milk
Courses proisctation has a purpose:
– systematization, consolidation and expansion of theoretical and practical knowledge of technology processing milk, application of this knowledge during the solution complex tasks of the dairy industry;
– development of independent work skills, mastering the technique toinvestigation and experimentation in solving problems and issues, which developsare in the course programiskti;
– finding out readiness students of higher education to independent roboots ond qualification bachelor's work in the specialty 204 «Technology production and processing of livestock products».
Meat processing technology
The purpose of teaching the academic discipline – to provide an opportunity for students to gain full knowledge of the issues, related to the processing of meat raw materials. Processing of meat raw materials requires the possession of modern production technologies of all types of meat products. Physiology and biochemistry of different species of animals allow effective selection of raw materials, processes of processing and storage of the quality of meat products. This discipline enables the future graduate to be competitive, for work in all areas of meat processing enterprises.
Fundamentals of designing enterprises for the production and processing of meat
the purpose teaching disciplines «Foundations designing enterprises with production and processing meat » – acquiring knowledge about the basics of design, modernization, technical re-equipment, reconstruction and expansion enterprises for the production and processing of livestock products with application engineering calculations, regulatory documentation, rational parameters technological processes, selection and calculation of technological equipment, what will allow apply knowledge on practice for developments, improvement, introduction and development scientifically substantiated technologies production high-quality and safe meat products at meat processing enterprises industry.
Course project on the basics of designing enterprises for the production and processing of meat
Course design is the final stage of studying the disciplines of educationandprocess in the training of young specialists in the field. The purpose of course design is to consolidate and systematize thataboutrhetorical and practical knowledge according to the studied disciplines and their application for solving specific tasks, as well as organization and design skills technological processes in compliance with existing requirements.
Comprehensive processing of secondary dairy raw materials
Scientifically based technologies for the production of high-quality and safe dairy products from secondary animal raw materials at enterprises of the milk processing industry are presented. Basic information on equipment for their processing is provided, illuminated design issues and practical experience of production organization. Considerable attention is paid to new products from secondary animal milk raw materials, the production of which is at the stage of development, the use of membrane processes in the processing of animal raw materials. Scientifically based technologies for the production of high-quality and safe dairy products using membrane processes are presented (lactose-free and low-lactose dairy products, especially low-lactose ice cream, liquid and dry lactose-free protein-lipid concentrates of buttermilk, lactose-free milk whipped desserts, etc). The economic efficiency of using membrane processes in the processing of animal raw materials is shown.
Veterinary-sanitary and technological examination of meat and dairy products
The program of the discipline "Veterinary-sanitary and technological examination of meat and dairy products" provides for the study of material on conducting veterinary-sanitary control of meat and dairy products in industrial conditions of enterprises upon receipt, storage and sale of finished products. Acquisition of knowledge and skills in identifying falsified meat and dairy products, organization of veterinary and sanitary control and assessment of physico-chemical and organoleptic indicators in meat and dairy products.
Pre-diploma practice
Certification exam
Bachelor's qualifying work
ELECTIVE EDUCATIONAL COMPONENTS
Engineering and computer graphics
Engineering and computer graphics are closely related to engineering and technology, and this relationship is bilateral. Drawing is the international language of technology. With the help of a drawing, the technologist conveys his ideas, and the worker embodies them in the product. It is impossible to master modern equipment without understanding schematic drawings and other design documents. From rthe technological level of the enterprise for the production and processing of animal husbandry products depends on the development of engineering and computer graphics, its cultural level of production, equipment, designs of machines and mechanisms, which it produces. Development of engineering and computer graphics, its growing connections with technology indicate the significant role of the engineering graphics course in the general technical training of future specialists. Engineering and computer graphics are the fundamental basis for the theoretical training of the future technologist in the production and processing of animal husbandry products, without which its successful activity is impossible.
Higher mathematics
The purpose of teaching the academic discipline "Higher Mathematics" is: promoting the intellectual development of students; formation of students' abstract thinking skills, the ability to generalize, analyze, find patterns, to think logically, plan ahead; development of students' ability to study independently.
General and inorganic chemistry
Goal teaching disciplines "General and inorganic chemistry" – granting acquirers higher education on basicsand modern scientific ideas theoretical and practical base for further assimilation discipline generallyeat and professionallyeat preparation.Taskmi study of the discipline "General and inorganic chemistry" is: formation in students of higher education holistic ideas about xname as a science and its place among others discipline; familiarity with the main theoretical positions of chemistry in accountingby me the last ones achievements science; assimilation acquirers higher education basic questions totalher and inorganic chemistry, perfect study of propertieshey elements; disclosure dependence of properties and reacation ability of inorganic compounds from their structure; acquiring practical skills of conducting laboratory classes.
Introductory practice
Basics of expertise in animal husbandry
The purpose of teaching the educational component "Fundamentals of professional activity in animal husbandry" is the formation of theoretical knowledge in the technology of production and processing of animal husbandry products at enterprises of various forms of ownership and capacity.. The main tasks of studying the educational component "Fundamentals of professional activity in animal husbandry" are familiarization with the history and current state of industrial production and processing of animal husbandry products at the enterprises of the industry in Ukraine, formation of knowledge about raw materials and finished products, provision of information on the main technological processes of production and processing of livestock products at enterprises of the industry, familiarization with the main technological equipment.
Fundamentals of biological productivity and animal nutrition
The goal of teaching the educational discipline "Fundamentals of biological productivity and animal nutrition" is the acquisition by students of higher education of knowledge, skill, skills in mastering issues related to biological productivity and animal nutrition, in particular, physiological and biochemical processes, that occur in the body of animals, which will ensure the formation of high-quality livestock products and allow solving complex specialized tasks and practical problems in the technology of production and processing of livestock products or in the process of training, which involves the application of zooengineering theories and methods and is characterized by the complexity and uncertainty of conditions.
Organic chemistry
The goal of teaching the educational discipline "Organic Chemistry" is for students to acquire knowledge on the main issues of modern theoretical chemistry, in particular, the structure of organic compounds, chemical bond, nomenclature of organic compounds, types of reactions in organic chemistry, basic laboratory and industrial methods of obtaining and main properties of organic compounds and methods of their transformation; introducing students to the basic methods of researching organic substances, raw materials of animal origin, dairy and meat products.
Physical Education
The goal of teaching the elective subject "Physical Education" is harmonious, moral, volitional and physical development of the individual, formthe need for physical education and sports, healthy lifestyle skills, training and improving the technique of health-improving types of motor activity, increasing the level of physical and psychological preparedness.
Ethics and aesthetics
Goal teaching the discipline "Ethics and Aesthetics" is the formation of national and universal moral and aesthetic values of experts V industry production and processing of livestock products, formation of humanistic moral and aestheticnew culture student of higher education, a specialist, development of the ability to choose moralitythem and aesthetic values and self-affirmationsion of the person.
Biology with axisnew zoology and morphology
The purpose of teaching the academic discipline "Biology with the basics of zoology and morphology" is the formation of students – future specialists, basics of theoretical knowledge on biology, of zoology and morphology for the further ability to solve complex specialized tasks and practical problems in the technology of production and processing of animal husbandry products or in the process of education, which involves the application of zooengineering theories and methods and is characterized by the complexity and uncertainty of conditions.
Genotypes of mammals in the formation of milk quality
The main tasks of studying the discipline "Genotypes of mammals in the formation of milk quality" are the study of the phenomenon of heredity and variability of the signs of living organisms, methods of qualitative improvement of herds of various types of agricultural animals, develops the theory and practice of tribal affairs. The acquired knowledge in the discipline contributes to the successful solution of the tasks of increasing the resistance of animals to infectious and invasive diseases and preventing the manifestation of genetic abnormalities; mastering the modern theory of animal breeding, methods of their selection and selection and evaluation of breeding and productive qualities, ways of breeding and improvement of existing breeds, types and lines of animals; the development of modern progressive technologies for the production of certain types of animal husbandry products.
Physiology and economically useful characteristics of animals in the formation of milk quality
The discipline program provides for the study of material on the essence of the milk production process and its factors, which affect the milk productivity of dairy animals; physiology and economically useful characteristics of animals in the formation of indicators of the quality of animal milk, the main features of the breed, patterns of individual animal development, constitution, the exterior, interior, productivity of animals and factors, what causes it. Assessment and selection of animals based on individual qualities is foreseen, offspring, origin, organizational aspects of animal selection, methods and forms of animal selection, breeding methods, including breeding by lines and families, peculiarities of animal breeding in the conditions of large-scale farming.
Conflictology
Discipline "Conflictology" prdevoted to the study of the basics of the theory of conflict theory , types and methods of resolving conflict situations in the field of professional activity, in particular in the field of production and processing of livestock products. The discipline provides an opportunity to form a system of knowledge about the socio-psychological features of the interaction of people in various social associations, about regularities, mechanisms, stages of development of conflict interaction as at the level of one individual, and at the level of interstate relations, about the influence of psychological characteristics of a person and factors of a macrosocial nature on the occurrence of conflicts.
Basics of veterinary medicine
When studying this educational component, applicants will gain knowledge of the principles of organizing the work of the veterinary medicine service in livestock farms and processing enterprises. Infectious diseases of farm animals and poultry of viral and microbial origin will be studied; biological safety and carrying out veterinary and sanitary measures on livestock farms and livestock processing enterprises.
Biosafety and radiobiology
The purpose of teaching the academic discipline "Biosafety and Radiobiology" is to form systems of knowledge and skills in the subject in students of higher education, the content of which covers the issue, related to the development of technologies, which relate to scientific research, issues of animal feeding, concern for the health and life of humans and animals, about the effect of ionizing radiation on living organisms and their groups, preservation of dangerous pathogens and their impact on all living things, that surrounds a person, and on her. Discipline is an integral component for the formation of a qualified technologist, contributes to increasing the level of knowledge on the main issues regarding the impact of the modern development of science on all living things, consequences of this influence, international norms and laws of Ukraine regarding the regulation of biosafety and radiobiology issues, which take place at the current stage of development of the economic activity of enterprises for the production and processing of animal husbandry products.
Technological equipment of enterprises for the production and processing of livestock products
The purpose of teaching the discipline "Technological equipment of enterprises for the production and processing of livestock products» - to give students a complex of knowledge and teach them to navigate in the field of technological equipment of enterprises for the production and processing of products of animal origin.
Technology of beekeeping products
Mthis is the study of the discipline of knowledge and understanding of the subject area and understanding of professional activity. is the formation of special knowledge about beekeeping products, their composition, properties, production technology, processing and storage. The ability to solve complex specialized tasks and practical problems in the field of professional activity or in the process of learning, which involves the use of certain means, methods, methodological techniques and scientific principles of physical education and is characterized by the complexity and uncertainty of conditions.
Scientific research work
The purpose of teaching the academic discipline "Research work" is to provide students with basic theoretical knowledge and practical skills in assembly, analysis, generalization of materials of scientific and patent sources; development of original scientific proposals and ideas; staging, conducting and processing the results of scientific research; acquiring the skills of independent research work when conducting research in the field of production and processing of animal husbandry products, which involves the application of zooengineering theories and methods and is characterized by the complexity and uncertainty of conditions.
Basics of the scientific research
the purpose Vteaching educational disciplines «Foundations scientific of research» is formation in acquirers higher education scientific worldview, creative skills and special of knowledge with theories and practice scientific of research, which necessary for professional work V industries of production and processing of livestock products or in process teaching, what provides application theory and methods the zooengineering and scientific knowledge and characharacterized by complexity and uncertainty of conditions.
Complex practice
The content of this program reflects the procedure for passing and assimilating the educational and professional program by applicants and is aimed at deepening knowledge and skills, that were obtained during theoretical training. Completion of comprehensive practice allows to assess the readiness of applicants for independent work, and also prepare for the performance of qualification work.
Educational disciplines for SVO “Bachelor” from the specialty 181 “Food technologies”
Theoretical foundations of food technologies
Goal study of the discipline "Theoretical foundations of food technologies" consists in the formation of knowledge and skills in the analysis of technological processes, familiarization of students with regularities and processes, which are common to various industries of food production. The main tasks of the discipline are: mastering basic concepts, definitions and theoretical foundations of food production technologies; mastering the methods of determining the effectiveness of technological processes in the field of plant and animal raw materials processing; explanation of processes, which occur during the processing of raw materials and in the preparation of products during storage.
|
Comprehensive processing of VMR
The discipline studies the complex use of secondary material resources of milk: serum, obtained during the production of sour milk cheese and hard cheeses; skimmed milk and buttermilk, obtained during the production of butter. Students study the chemical composition of secondary material resources, characteristics and methods of obtaining dairy by-products, ways of processing secondary material resources using the principles of zero-waste technology.
Quality and safety control of industry products
As a result of training: formation of knowledge about chemical and instrumental methods of chemical-technological control of technological processes of food production and the ability to apply them in practice. Prerequisite and co-requisite modules are required: general chemistry, inorganic chemistry, organic chemistry, analytical chemistry, biochemistry, food technologies. Content of the educational module: objects and methods of control, concept of product quality, organoleptic analysis of product quality, mechanical analysis, moisture determination methods, content of dry and extractive substances, ash, starchiness, carbohydrate and fat content, alcohol and carbon dioxide in drinks, acidity and redox potential, etc.
HACCP in the industry
Information on the organization of quality control and safety of oil-fat products is presented
products. Organization of state and internal control over product quality. Legal and regulatory framework of quality control. Weaknesses and problems in the organization of production control. Scientific bases of production control. Domestic and foreign experience in product quality management. Methods of product quality management. Classification of control methods, signs of classification. Basic provisions and general safety principles of oil and fat products. The safety management system of oil and fat products based on the concept of HACCP. Basic terms and definitions. National legislative aspects of the introduction of the HACCP concept at oil and fat enterprises. Review of international standards and certification schemes of food safety management systems based on the HACCP concept.
Rational use of waste oil and fat industry
Basic information on waste is presented, arising at various stages of oil and fat production: waste, arising at the stage of preparation of the most common oilseed crops in Ukraine for pressing and extraction, characteristics of these wastes (chemical composition, presence of useful components); waste, arising in hydration processes, neutralization, adsorption purification and modification (hydrogenation, transesterification) fats; waste, occurring at the stages of winterization and deodorization of fats, useful components of waste and the possibility of their extraction; tank drains, which are formed at the enterprises of OJHP, trap waste; waste, arising in the production of glycerol, the composition of such waste and the dependence of the composition of fatty waste on the direction of activity of enterprises, where they are formed (oil production plants, fat processing enterprises, fat plants, that produce a complete list of oil and fat products).
Modern methods of quality assessment and determination of adulteration of food products
The main problems of quality and safety control of food products are outlined; classification and brief description of food quality control methods (organoleptic methods, instrumental methods). The nomenclature of physical and chemical indicators of product quality is given, produced by various industries; quality control of food products by refractometric express methods; quality control of food products by photocolorimetric express methods; quality control by fluorescent express methods; quality control of food products by potentiometric express methods; Quality control of food products by conductometric express methods; quality control of food products by chromatographic express methods; biochemical, microbiological, immunological express methods of analysis; portable express laboratories for the analysis of food products.
Microbiology of the field
For the production of high-quality food products, studying the vital activity of microorganisms, knowledge of methods of microbiological and sanitary-bacteriological control at food enterprises is of crucial importance. Microbiology is one of the disciplines of professional training, because the quality of milk and dairy products depends significantly on the presence of microorganisms in the raw materials and their development during the production process. The microbiology of the field is closely related to the biochemistry of milk, technology of milk and milk-containing products, scientific and practical bases of milk production, etc.
Basics of automated design
The aim and main tasks of the course are: preparing students for professional activities in the field of design in the conditions of high information technologies; studying the basics of automated design of buildings and structures; familiarization with the basics of building and functioning of automated design systems. The course "Fundamentals of automated design" is thematically related to such disciplines: Computer Science, higher mathematics, descriptive geometry, technical drawing.
Standardization, metrology and certification
Product competitiveness in the modern market economy, which is produced by the enterprise, determines the viability of this enterprise. One of the main factors, affecting the competitiveness of products, works and services, there is their quality. Product standardization, works and services is the most important tool for ensuring the quality and competitiveness of products. The principles and normative acts of metrology were formed on the basis of standardization, technical measurements, quality management and certification systems. Certification is one of the means of quality management, and methodological, metrology and standardization are the normative and organizational basis for it. Mastering quality assurance methods, which is based on the triad - standardization, metrology and certification, - is currently one of the main conditions for a supplier to enter the market with competitive products (service), so, and commercial success
European legislation on food safety control
The study of the discipline "European legislation on the control of the safety of food products" is determined by the importance of the problem of providing consumers with high-quality and safe
food products, the need to increase the competitiveness of domestic enterprises. Today, only those enterprises can achieve sustainable success, who will master the best practices of quality management. In modern conditions, ensuring high quality becomes an objective condition of existence, the most important factor in raising the standard of living, economic, social and environmental security. Standardization and certification play an important role in solving the quality problem, which are effective means of quality management and ensuring product safety. To make rational decisions regarding product quality improvement, need to know the problem, the evolution of approaches to it and practical experience in this area; use a systematic approach to quality management, international and domestic standards, to have the basics of certification. A modern specialist must understand and use new approaches to product quality management in his activities, quality management systems according to ISO series standards 9000 and HACCP.
Scientific and practical foundations of milk and fat technologies
The goal of the discipline is the acquisition by students of the necessary theoretical knowledge about the essence of technological processes, their relationship and development prospects, as well as acquiring knowledge for in-depth mastery of special technological disciplines.
The main tasks of studying the discipline are:
– obtaining knowledge about the theoretical foundations of the main production of extracted oil, fat processing enterprises;
– acquaintance with the main types of regulatory documentation for raw materials, materials, finished products and useful waste of the respective industries;
– acquaintance with the main development trends and innovative technologies in the industry.
Technologies and expertise in the oil and fat industry
The goal of the discipline is for students to acquire professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to the technological processes of the production of food products in the field of technology of fats and fat substitutes, as well as the application of the acquired knowledge in further production activities.
The task of the discipline is the formation in students of a complex of theoretical and practical knowledge regarding the technology of extracting oils and fats by pressing and extraction methods, oil and fat refining technologies, technologies of modified fats, production of margarines and special fats, mayonnaise and salad dressings, technology of butter and spreads, technologies of food surfactants, fatty acids and glycerol, technologies of toilet and laundry soap, technologies of synthetic detergents for the purpose of further application of knowledge in course and diploma design and further practical work at enterprises in the oil and fat and perfumery and cosmetic industries.
Technology of food production. Technology of fats and fat substitutes
The goal of the discipline is for students to acquire professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to the technological processes of the production of food products in the field of technology of fats and fat substitutes, as well as the application of the acquired knowledge in further production activities.
The main tasks of studying the discipline "Technology of food production. Technology of fats and fat substitutes" is:
– acquiring knowledge about the theoretical foundations and technology of the main productions of oil-extracting and fat-processing enterprises;
– acquaintance with the methods and ways of qualified use of production waste; mastering the waste and loss rationing system in the oil and fat industry;
– acquaintance with the main types of regulatory documentation for raw materials, materials, finished products and useful waste of the respective industries;
– acquaintance with the main development trends and innovative technologies in the industry.
Chemistry and physics of milk and dairy products
The basic information on the use of the theoretical position of the course in the study of the academic discipline "Chemistry and physics of milk and dairy products" for the formation of students' skills to navigate in the directions of the dairy industry is outlined; solving problems related to the chemical composition of milk of various types of mammals in the technological processes of milk processing; to have modern methods of composition research, properties and changes in milk components. The acquired knowledge is the foundation for course and diploma design.
Practice programs
Bachelor's qualifying work
Educational disciplines for SVO “Master's degree” from the specialty 181 “Food technologies”
Innovative technologies of the industry with KP
The discipline contains basic information about innovative technologies in the dairy and oil and fat industries, basic ingredients and production technologies of perfumery and cosmetic products for the purpose of further application of knowledge in course design, research and master's works and further practical work at dairy enterprises, oil-fat and perfumery and cosmetic industries. The goal of teaching the educational discipline "Innovative technologies of the industry" is the acquisition by students of professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to technological processes of dairy production, oily and fatty, perfumery and cosmetic products, as well as the application of the acquired knowledge in further production activities.
Methodology of scientific research
The purpose of teaching the academic discipline "Scientific Research Methodology" is to acquaint future masters-technologists with the specialty 181 "Food technologies" with scientific problems of milk processing, oil and fat and perfumery and cosmetic industries; study of methods and means of independent research; study of the main categories and methods of optimization as a modern scientific direction, possibilities and features of using optimization methods in solving practical tasks of food and perfumery and cosmetic industries; independent solution of scientific and technical tasks, as well as acquiring skills to work in scientific teams.
Technological engineering of industry enterprises
The purpose of teaching the educational discipline "Technological engineering of enterprises of the industry" is the formation of theoretical knowledge and practical skills in conducting intellectual and practical activities, with the ultimate goal of obtaining the best results from capital investments or other expenditures, related to the implementation of projects of various purposes, due to the most rational selection and effective use of resources, as well as methods of organization and management based on modern scientific and technical achievements and taking into account specific conditions and factors of project implementation.
Methods of determining toxic substances in food products
Modern methods of determining toxic substances are described(toxicology of food products, chromatographic methods for determining toxic substances, spectral methods for determining toxic substances, extraction in food toxicology, methods of biotesting); the toxicology of food additives is given(food dyes, aromatic substances, flavor and aroma enhancers, sweeteners and sugar substitutes, food regulators of acidity and alkalinity, food stabilizers, thickeners, complexing agents and gelling agents, food preservatives, food antioxidants).
Food safety management
The basic provisions of the modern concept of food safety management are outlined (the essence of the concept of quality and safety, their modern concept; evolution of approaches to food safety and quality management; safety management functions for obtaining quality food products; methods and tools of food safety management; the concept of TQM - as an effective way of managing technologies for obtaining safe food products); creation of a quality and safety management system for the effective functioning of food production technologies (standardization of quality requirements,international ISO standards, QS, GMP; the system of analysis of dangerous and critical control points - HACCP; principles HACCP systems; introduction of the HACCP system at small and medium-sized enterprises; mandatory and recommended documentation of food safety management systems (according to the requirements of DSTU ISO 22000:2007).
Product quality management in milk and dairy products production technology
Basic information on the scientific and practical foundations for studying the discipline "Management of product quality in the technology of production of milk and dairy products" is presented.. Students get acquainted with the organization of the modern process of functioning of food enterprises, in particular dairy, focused on the production of quality products according to State and international control systems, which cover all consecutive production operations and the possible range of indicators for the objective evaluation of dairy raw materials, composition and quality of finished products.
Technology of special purpose food products
The discipline contains basic information on the requirements for special purpose products and technologies of food products for special nutrition - children's, herodietic, diabetic and immunomodulatory. The discipline "Technology of special purpose food products" is based on the mandatory educational components "Innovative technologies in the food industry and in the beauty industry", "Intellectual Property", "Methodology and organization of scientific research" etc. Knowledge and skill, acquired while studying the discipline, can be applied when mastering the mandatory educational components "Safety management in the food industry and in the beauty industry from the Kyrgyz Republic", "Technochemical and microbiological control in the food industry and in the beauty industry", during production and research practices, when completing the master's qualification work, as well as in further production activities at food industry enterprises.
Practice programs
Master's qualification work
