The aim of studying the subject

The SYLLABUS

of the subject «Food and Biologically Active Additives»

(FBAAPP 3218)

FOR STUDENTS

Information about the teacher: Kanseitova Eilmira Tagaevna

Office: chair of «Technology and safety of food products»

Address: Shymkent city, Tauke Khan Avenue 5, 303 D building

Phone: 21-19-84

Е-mail: kanseitova@bk.ru

SIWT: Monday, 2 pm, 303 D building

Shymkent, 2016

The SYLLABUS has been developed in accordance with the course programmer on the subject «Food and Biologically Active Additives of processing Production» and approved at the meeting of the chair «Technology and safety of food products»

Minutes No. ___ dated from «___» ___________ 2016 y.

Head of the department _________________________ Doc. Sci (Tech.), professor Shingisov A.U.

(signature)

The SILLABUS has been approved by the Committee on innovational technologies of training and Methodical provision of higher school «Textile and Food Engineering»

Minutes No __ dated from «___» _______ 2016 y.

Chairman of Committee __________________ A.P. Sabalahova

(signature, surname, initials)

The administrator of the higher school ___________________ Sh. Beissenbaeva

(signature, date)

Responsible higher school

for training in foreign languages _____________________ G.O. Kantureeva

(signature, surname, initials)

Date «___»_____________2016 y.

The aim of studying the subject

The aim of studying the subjects (type in):

The aim of studying the subjects information at future engineers view of the main groups of food and biologically active additives, their classification and structure, on hygienic regulation of food, ways of use in food technology, rolesin food production

1.2 Tasks of studying the subject (type in):

-to acquaint students with modern ideas about the role off oodand biologically active additives in the creation of ood;

-to study their modern classification, safety requirements;

-to give the necessary information about the main groups of food additives that provide the appearance, texture, taste and aroma of food safety;

acquaint students with modern digital codification of food additives with the letter " E";

-to justify the role biologically active additives in the modern nutrition and the creation of functional foods;

-to consider in detail technological function sand mechanisms of action of food additives, methods of the reintroduction and efficiency of the use from the perspective of modern ideas about the composition, structure and interaction with other components of food raw materials, their behavior in food systems.