• to know the basic terms, concepts and principles of the system of state and plant control of safety and quality of foodstuffs and basic requirements for food quality;
• to know traditional and advanced methods, principles and sequence of analytical methods for monitoring processes and indicators of quality raw materials, auxiliary and finished foodstuffs;
• to evaluate the safety and quality of raw materials, auxiliary and finished products foodstuffs in accordance with regulatory requirements;
• to perform independently the analytical quality control of foodstuffs;
• to analyze and predict the course of technological processes according the results of the investigation.

prerequisites:
• Analytical Chemistry.
• Food Technology.
• Metrology, Standardization and Certification.
• Biochemistry.
• The theoretical basis of food production.
• Food Chemistry.
co-requisites:
• Microbiology of Food Production.
• Healthy Food Technology.
• Fermentation Products Technology.

Fundamentals of certification and standardization. The role of certification of foodstuffs. Objects and methods of foodstuffs control. The concept of quality. Organoleptic analysis of food products quality. Mechanical analysis and determination of physical performance of foodstuffs. Methods for determination the of moisture content and degree of soaking, the content of dry and extractive matters and ash, starch and carbohydrates, nitrogen, phosphorus and fats in foodstuffs. Methods for determination the content of alcohol in foodstuffs. Methods for determination the chromaticity and turbidity. Methods for determination of carbon dioxide in beverages. Methods for determination of certain additives in food. Methods of determination pH and red-ox potential of biological media. Methods of determination the activity of hydrolytic enzymes. Promising methods of quality control of foodstuffs. Detection of falsification of foodstuffs.

1. Електронний навчально-методичний комплекс “Контроль якості та безпеки продукції галузі” для студентів базового напряму 6.051701 “Харчові технології та інженерія”. Укл.: доц. Мельник С.Р. – 153 с., 101 термін, 127 тестових завдань та задач. http://vns.lp.edu.ua/course/view.php?id=17. Реєстр. номер № Е41–216–39/2014 від 08.05.2014 р.
2. Срок годности пищевых продуктов: Расчет и испытание / Под. ред. Р. Стеле; пер. с англ. В. Широкова под общ. Ред. Ю.Г. Базарновой. – СПб.: Профессия, 2006. – 480 с.
3. Полыгалина Г.В. Технохимический контроль спиртового и ликеро-водочного производств. – М.: Колос, 1999. – 336с.
4. Великая Е.И., Суходол В.Ф. Лабораторный практикум по курсу общей технологии бродильных производств. – М.: Легкая и пищевая промышленность, 1983. – 312 с.

• written reports on laboratory works, oral examination (30%)
• final control (exam): written-oral form (70%)