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The matic plan of modules
Note: (Themes of lectures and practical, seminar, laboratory, studio, individual classes in the Syllabus should correspond with the themes in CTP of lectures and other types of classes)
| Title of the theme | Form of conducting | hours | Code of LO |
| Module 1. General information on food additives | |||
| 3.1.1 Themes of lectures | |||
| Theme1. General information on food additives. Lecture 1. Classification of additives. Hygienic regulation of food additives in products. | Problem solving | А1. | |
| Lecture 2. Measures toxicity of substances. Establishing of safety of food additives. | Information | С1. | |
| Theme 2. Subject matter that improves the appearance of the food. Lecture 3. Food colorings. Natural dyes. Quinone dyes. Anthocyanin pigments. Synthetic dyes. Mineral dyes. Color correction materials. | Review lecture | A1 E1 | |
| Theme 3. Subject Substances altering the structure and physicochemical properties of foods. Lecture 4. Classification of thickeners and gelling agents. Features and functions of thickening and gelling agents. | Information | C1. | |
| Lecture 5. Thickeners and gelling polysaccharide pirody. Cellulose and its derivatives. Pectin. Galactomannanes. Polysaccharides of marine plants. | Review lecture | E1 | |
| Lecture 6. Gelling agents of protein nature. The use of thickeners and gelling agents in food technologies. | Information | A1 | |
| Lecture 7. Emulsifiers. Classification of emulsifiers. Features and functions of emulsifiers. The main groups of food surfactants. Technological features of emulsifiers in food systems. | Lecture visualization | D1. В2 | |
| Lecture 8. Stabilizers. Foaming agents. Substances anti-caking and clumping. Regulators of pH food systems. Stabilizers. Foaming agents. Substances anti-caking and clumping. Regulators pH food systems. | Lecture visualization | A1 C1 | |
| Total for lectures: | |||
| 3.1.2 Themes of laboratory classes | |||
| Theme 1. Calculation of the compounding, preparation and analysis natural food dye (caramel colour) E 150 AND | Research | D1 | |
| Theme 2. Studying of technology of sugar dye preparation. Methods of assessment quality | Research | D1 | |
| Theme 3. Calculation of the formulation and preparation of protein cream with food additives usage | Research | D1 | |
| Theme 4. Determination of vitamin c content in beverages as a biologically active additives | Research | D1 | |
| Theme 5. Determination of benzoic acid | |||
| Total for laboratory classes | |||
| Total for the 1st Module | |||
| Module 2. Substances affecting the taste and flavor of food products | |||
| 3.1.3Lecture themes | |||
| Theme 4.Substances affecting the taste and flavor of food. Lecture 9.Sweeteners. Natural sweeteners and starch sugar. Sweeteners and sugar substitutes. Sweeteners. Synthetic sweeteners. Sweeteners. The mixtures of sweeteners. | Problem solving | А1. С1 | |
| Lecture 10. Flavors. Sources of aromatics. Essential oils and fragrances. Aromatic essences. | Information | D1 B2 | |
| Lecture 11. Spices and other flavorings. Food additives, reinforcing and modifying taste and aroma. Salty substances. | Information | А1. В1 | |
| Theme 5: Food additives, retarding microbial and oxidative deterioration of food raw materials and ready products. Lecture 12. Preservatives. Antibiotics. Food antioxidiants. | Information | D1 B2 C1 | |
| Theme 6. Technological supplements. Lecture 13 Common approaches to the selection and use of food additives. Catchers of myoglobin. Processing aids which improve the quality of bread. | Information | A1 D1 B2 | |
| Lecture 14. Solvents. Defoamants. Ferment drugs. The nomenclature of enzymes. Factors influencing the fermentation reaction. Selection of enzymes for food purposes | Review lecture | А1. C1 | |
| Total for lectures: | |||
| 3.1.4Themesoflaboratoryclasses | |||
| Number and titles of themes (titles of laboratory work | |||
| Theme 6. The calculation of the formulation and preparation of non-alcoholic beverage with the use of food additives | Research | D1 | |
| Theme 7. Studying of technological properties of dyes and fragrances | Research | D1 | |
| Theme 8. Studying of the main processing behavior of emulsifiers, geleobrazovatel, thickeners definition of their quality and ways of introduction to food | Research | D1 | |
| Theme 9. Studying of the main processing behavior of preservatives, preparation of solution of the given concentration | Research | D1 | |
| Theme 10. Reactions of detection of vitamins in food products | Research | D1 | |
| Total for laboratory classes | |||
| Total for the 2nd module: | |||
| Total for the subject: |
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