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Food Processing Technology, Part 1

Major: Professional Education (Food Processing Technologies)
Code of Subject: 6.015.21.E.83
Credits: 5
Department: Organic Products Technology
Lecturer: Reutskyy Viktor V.
Semester: 4 семестр
Mode of Study: денна
Learning outcomes:
general information about raw food production;
• scientific fundamentals of food production;
• fundamentals of food production, the production of which is based on vegetable and animal products;
• Information on the relationship between technologies of different products.
Required prior and related subjects:
Higher mathematics
Physics
Organic chemistry
Theoretical Foundations of Food Technology
Technology industry
Design industry
Technological equipment industry
Summary of the subject:
Introduction. Subject, content and main sections of the course. Food. The role of food in the body. The composition and properties of food components. Rationing of food quality. Raw food production. Storage of raw materials. Scientific bases of food technologies. Material balances Food Technology Heat balances Food Technology Tech bread. Technology pasta. Technology confectionery industries. The technology of sugar production. Technology starch and starch. The technology of fats and oils. Tech alcohol Technology beer Technology wine
Recommended Books:
1. Кічура Д. Б., Реутський В. В. Загальна технологія харчових виробництв: Конспект лекцій ? Львів: Видавництво Національного університету "Львівська політехніка", 2006. 138 с.
2. Технология пищевых производств / А.П.Нечаев, И.С.Шуб, О.М.Аношина и др.; Под ред. А.П.Нечаев. – М.:Колос, 2005.- 768 с.
Assessment methods and criteria:
Semester control - exam 60 points.
Current control - written control (report on laboratory work), air-conditioning Express - 40 points.