Educational disciplines for SVO “Bachelor” from the specialty 181 “Food technologies”

OPP “Milk technology, fats and products for the beauty industry”, спеціальність 181-Харчові технології, СВО бакалавр, 2023p.

Каталог вибіркових освітніх компонент, бакалавр_2023

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. RP TOHT 2022 Silabus_ТОХТ 2022 Silabus_ТОХТ 2023

Комплексна перероблення вторинної сировини у молочній та олійно-жировій галузях

Дисципліна узагальнює важливу для здобувачів інформацію щодо сучасних напрямків переробки вторинної молочної та олійно-жирової сировини. Надає відомості про склад вторинної молочної та олійно-жирової сировини (технологічних відходів) та їх класифікацію. Наведено технології продуктів із вторинної молочної сировини; продукти біологічної обробки сироватки (гідроліз лактози ферментами; мікробний синтез ферментів, антибіотиків; переробка лактози в молочну кислоту, етиловий спирт та ін.). Особливу увагу приділено використанню мембранних процесів у переробці вторинної молочної сировини. Викладено інформацію щодо відходів (вторинних продуктів), arising at various stages of oil and fat production. Розглянуто методи переробки відходів з насіння олійних культур у корисні продукти та на інші потреби. Розглянуто технологію виробництва білкових продуктів із відходів олійного насіння та технологічні засади використання рослинних білків у харчових технологіях.

RP_KP VMR

Syllabus_KP_VMR

Silabus_КПС у МОЖГ 2023

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.

RP KYAta BPG (jury)

Silabus_Quality control (jury)

RP KYAta BPG (milk)

Silabus_Quality control (milk)

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.

Syllabus_HASSR_fats_

Syllabus_HASSR_milk

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).

RP RVVOZHG

Syllabus_РВВОЖГ

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.

RP_SMOYAIFHP. 2022

Silabus_СМОЯтаВФХП – 181 specialist., 2022

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

Working_program_SMS, OPP Technologies and management of dairy business

Syllabus_SMS, OPP Technologies and management of dairy business

Working_program_SMS, OPP Technologies of oil and fat products and cosmetics

Syllabus_SMS. OPP Technologies of oil and fat products and cosmetics

Силабус_СМС-2024

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.

RP European legislation on food safety control 2020

Силабус_Європейське законодавство

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.

RP NGO TMtaZh

Syllabus NPO TMtaZh2022

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.

RP TtaEuOGG

Syllabus TtaEuOŽG 2022

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.

RP TXV fat. 2022

Silabus_ТХВ fats 2022

Silabus_ТХВ (jury) 2023

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.

Work program of FtaHMiMP

Syllabus_HtaFMiMP

Practice programs

Through program of SVO Bachelor

EXPERIENCED PRACTICE 181

Pre-diploma practice program_ SVO Bachelor_ technology of fats

Pre-diploma practice program_SVO Bachelor_milk technology

Program of technological practice_ SVO Bachelor_ milk technology

Program of technological practice_SVO Bachelor_fat technology

Bachelor's qualifying work

Methodical instructions for the implementation of the KRM of the bachelor's degree in special. 181