Academic disciplines and programs for graduate students
Educational and scientific program 181 “Food technologies” 2023 for the training of doctors of philosophy
Educational component (OK) "Latest technologies of dairy and combined products of special purpose" ensures the development of technologies of dairy and combined products of increased biological and nutritional value with a balanced chemical composition based on advanced technologies, the latest methods of preparation of raw materials and semi-finished products, changes in the main components of dairy and vegetable raw materials during the technological process, and also studies their influence on the quality of finished products and their storage period. Provides PhD candidates with the necessary knowledge on the development of the latest and improvement of existing technologies of dairy and combined products, intended for the nutrition of a specific defined group of consumers - children, athletes, elderly people, people, patients with diabetes, etc, development and implementation of new resources- and energy-saving technologies, the use of new non-traditional, in particular, domestic, raw materials with functional properties for the production of special purpose dairy and combined products with a specified chemical composition and long shelf life.
Educational component (OK) "Chemistry of dairy raw materials" provides in-depth knowledge of the chemical composition and properties of dairy raw materials while improving existing and developing the latest technologies of dairy and milk-containing products based on progressive, at t.ch. "barrier" technologies; regarding the latest methods of processing dairy raw materials during technological processes, and also studies the impact of changes in dairy raw materials during technological processes on the quality and safety of dairy and milk-containing products and their storage terms.
Educational and scientific program 181 “Food technologies” 2022 for the training of doctors of philosophy
Discipline "Chemistry of dairy raw materials" conditions acquisition of in-depth knowledge of chemistry by doctors of philosophy dairy raw materials for solving complex problems of professional and/or research and innovation activities in the field of production of milk and milk-containing products, for application of the methodology of scientific activity, as well as conducting one's own scientific research, the results of which have scientific novelty, theoretical and practical significance.
The main tasks of studying the discipline "Chemistry of dairy raw materials» is:
- acquiring knowledge about chemical composition of milk of different types of mammals, physical and chemical, organoleptic and technological properties of milk at its processing into milk and milk-containing products;
– the use of special knowledge regarding changes in the constituent parts of milk during mechanical processing, thermal and biochemical treatment for solving complex problems of professional and/or research and innovation activities in the field of production of milk and milk-containing products taking into account the peculiarities of the Southern region of Ukraine.
The discipline "Modern and craft technologies in cheesemaking" provides ignorantI to doctors of philosophy of professional imaginative thinking, necessary theoretical knowledge and practical skills, connected from the ability to produce new ideas, solve complex problems of professional and/or research and innovation activities in the field of production of modern and craft cheeses, apply the methodology of scientific activity, and also to conduct own scientific research, the results of which have scientific novelty, theoretical and practical importance in the production of high-quality and safe cheeses and cheese products, taking into account the principles of the organization of waste-free production and the characteristics of the Southern region of Ukraine.
The tasks of studying the discipline "Modern and craft technologies in cheese making» is: ability critically analyze and evaluate the current state and development trends cheese industry, at t.ch. in the Southern region of Ukraine; ability detect, set and solve complex specialized tasks of a research nature and practical problems technical and technological nature, related to craft production technologies, classic and modern cheeses and cheese products; the ability to ensure the quality of work performed in the cheese industry, at t.ch. in the Southern region of Ukraine; study of requirements for the quality of dairy raw materials, its mechanical and antibacterial processing in the cheese industry, storage conditions; study of raw material quality research methods, semi-finished products and finished cheeses, as well as production control systems; familiarization with the regulatory framework of the cheese industry, range and classifications of cheeses and cheese products; study of technological schemes of production craft, classic and modern cheeses and cheese products, 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; the ability to apply in-depth knowledge of the scientific foundations of cheese production in the development and implementation of measures to improve the technologies of modern and craft cheeses at cheese-making enterprises and to increase the quality of cheeses and cheese products, to develop and introduce the latest resources into production based on a systematic approach- and energy-saving technologies of modern and craft cheeses and measures to assess the state of technology, quality and safety craft, classic and modern cheeses and cheese products.
The discipline "Waste-free technologies in the milk processing industry" ensures the acquisition of knowledge by doctors of philosophy, skill, skills in mastering issues of waste-free and low-waste technology in the dairy industry; mastering the ability to produce new ideas, solve complex problems of professional and/or research and innovation activities in the implementation of waste-free and low-waste technologies at milk processing enterprises using the methodology of scientific activity, and also to conduct own scientific research, the results of which have scientific novelty, theoretical and practical significance.
The main tasks of studying the discipline "No-waste technologies in the milk processing industry" are the study of ways and directions of increasing the efficiency of milk processing into dairy and milk-containing products based on the principles of zero-waste and low-waste technologies.
