Ви переглядаєте архівну версію офіційного сайту НУЛП (2005-2020р.р.). Актуальна версія: https://lpnu.ua

  1. Education
  2. Majors

Hygienic Basics of Food Safety

Major: Biotechnology and Bioengineering
Code of Subject: 6.162.00.O.18
Credits: 3.5
Department: Technology of Biologically Active Substances, Pharmacy and Biotechnology
Lecturer: Associate Professor, Ph.D. Veronika Chervetsova
Semester: 3 семестр
Mode of Study: денна
Learning outcomes:
• Know all the possible harmful chemicals that cause contamination of foodstuffs and food raw materials • Know ways of finding new food resources, the use of food and feed additives, new technologies of production and storage of food;
• Know the different types of microorganisms that cause food poisoning.
Required prior and related subjects:
Pre-requisites: organic chemistry; hygiene, asepsis and environmental monitoring
Co-requisites: biochemistry and molecular biology P.1, P.2
Summary of the subject:
Methods of study of food and raw materials and chemical substances of biological origin. Hygienic regulation of harmful substances in food. Nitrates and nitrites. Heavy metals. Pesticides. Mycotoxins. Carcinogenic substances. Radiation contamination. Nutritional supplements. Food poisoning and food intoxication. Balanced nutrition.
Recommended Books:
1. Домарецький В.А., Златєв Т.П. Екологія харчових продуктів. – К.: Урожай, 1993. – 192 с.
2. Пономарьов П.Х., Сирохман І.В. Безпека харчових продуктів та продовольчої сировини. – К.: Лібра, 1999. – 272 с.
3. Димань Т.М. Безпека продовольчої сировини і харчових продуктів: підручник/ Т.М.Димань, Т.Г.Мазур. – К.: ВЦ «Академія», 2-11. – 520 с. (Серія «Альма-матер»)
Assessment methods and criteria:
• Current control – 40 points ( oral presentation – 20 points, interval control - 20 points)
• Final control - (60 points, control test), written form