Approved
Dean of the higher school
__________________ N.E.Botabayev
(name, signature)
____________________2016
THE SYLLABUS of the subject
Technology of branches of food products __ (TOPP 3307)
(discipline code)
FOR STUDENTS
| Specialty: | 5B072800 - " Technology of food productions " |
| Course: __ 3 ___, | Semester: __ 5 ____ |
| Number of credits KZ___ 3 _____ | ECTS___ 3 ______ |
| Lectures | __ 30 ______hours |
| Laboratory classes | __ 15 ______hours |
| SIW | ___45_____hours |
| SIWT | ___45_____hours |
| Midterm control: | 7th and 15th weeks |
| Examination | _____ 5 ____semester |
Information about the teacher: Zheleuova Zhazira Suleevna - Senior Lecturer, Master of TFP, field of scientific work - development of scientific principles and methods food chemistry, advancement of technology of food productions.
Office: chair Technology and Safety of Food Products
Address: Shymkent city, Tauke Khan avenue, 5,block D, office 313
Phone: 211984
-mail: [email protected]
SIWT: (according to the time -table)
Shymkent, 2016
The SYLLABUS has been developed in accordance with the course program on the subject Technology of branches of food products and approved at the meeting of the department Technology and Safety of Food Products.
Minutes No.1 dated from 29 August 2016
Head of the chair ___________________ 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
Chairman of the Committee ____________Sabalahova A.P.
(signature, surname, initials)
Administrator of the higher school _________________ Beyssenbaeyeva Sh.
(signature, date)
Responsible of the higher school for training in foreign languages
___________Kantureeva G.O.
(signature, surname, initials)
Date ______________2016
Aims, tasks and place of the subject in the structure of the study program
1.1 Aims of studying the subject: consists information at students of representation about essence and problems of the theory of formation and preservation of quality of foodstuff; studying of features of the production technology of the food goods for finding-out of the reasons causing their qualities and distinctions between separate grades; studying of the changes occurring in food goods in the course of its movement from the manufacturer to the consumer.
1.2 Tasks of studying the subject:
- reception of profound knowledge on theoretical and practical bases of manufacture of food products;
- mastering of receptions practical application of standards, specifications;
- acquisition of skills in studying of technological schemes of manufacture of the major foodstuff.
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The place of the subject in the structure of the study program
The subject Commodity research of processing productions products is referred to the cycle of EM disciplines (Component for choice BDC) and is included in the module and included in the module Food chemistry.
2. Requirements for preparedness (competencies) of students at the entry and at the end of the study of a subject (pre-requisites and post-requisites)
To study the subject students should possess the following competencies:
| Competencies | Pre-requisites |
| research dependence property of substances from they composition and structure; - compare the methods for discriminating, clearing and identification of organic compounds | Inorganic and organic chemistry |
| apply the skills and reception of analytical experiments on analytical equipments | Analytical chemistry Physical and colloid chemistry |
| -describe kinds, properties and results of change of food basic components: protein, lipids, carbohydrates, vitamins and mineral matters; - explain the positive/negative role of microorganisms in progress of foodstuffs; - analyze the biochemical processes, in progress at the manufacture of basic foodstuffs | Biochemistry |
After studying the subjects students acquire the following competencies:
| Competencies | Post-requisites |
| CC 1 Ability to analysis and synthesis application | General technology of food products, Control estimation of quality of raw materials and food products |
| CC 2 Ability to application of logic and critical thinking for the decision of problems | |
| CC 3 Ability to perception and development of knowledge | |
| CC 4 Ability competently to communicate on state, Russian and foreign languages | |
| CC 5 Ability to put knowledge into practice | 2,3rd practical training; Externship |
| Professional competences: | |
| PC 1- To understand a physiological role of the basic compound substances in a food of the person, to know optimum structure and diet structure | General technology of food products, Control estimation of quality of raw materials and food products |
| PC 2 Ability to understand the biochemical processes promotes perfection and management of technology in the food-processing industry | General technology of food products, Control estimation of quality of raw materials and food products |
| PC 3 - Ability to estimate processing methods and modes of processing of raw materials of principal views of food production | General technology of food products, Control estimation of quality of raw materials and food products |
| PC 4 ability to take to pieces biochemical processes, in progress in the manufacture of basic foodstuffs | 2,3rd practical training; Externship |
| PC 5 To develop ways of produce ecological safety foodstuff, well-balanced on macro- and micronutrient | General technology of food products, Control estimation of quality of raw materials and food products |
| PC 6 Ability to conduct laboratory researches for the purpose of revealing of influence of various factors on raw materials components | General technology of food products, Control estimation of quality of raw materials and food products |
Learning outcomes (LO):
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| Descriptors | Code of LO | Learning outcomes (LO) | Competencies | |
| To demonstrate knowledge and understanding in the studying field, including the elements of most advanced knowledge in this field | 1 | - reception of profound knowledge on theoretical and practical bases of manufacture of food products; | CC4, PC4 PC 2 | |
| To use this knowledge and understanding at professional level | 1 | mastering of receptions practical application of standards, specifications; | CC5, PC1 | |
| To formulate the arguments and solve the problems in the field studied | 1 | acquisition of skills in studying of technological schemes of manufacture of the major foodstuff. | CC1, PC6 | |
| D | To conduct gathering and interpretation of information in order to form opinions taking into account social, ethical and scientific considerations | D1 | CC2, PC3 | |
| E | Ability of further continuation of self-learning | 1 | CC5, PC2 |
