Courses and programs

The main priority of the staff of the Department of Technology
milk, Oil and fat products and the beauty industry are deepening
fundamental and special training of students, focusing them on
world level of industry development.
Faculty actively working on improvements and extensions-
teaching and methodological base of academic disciplines, 
introduced new curricula.

 

Educational disciplines for SVO “Бакалавр” specialty 204 “Technology of production and processing of livestock products”

Educational and professional program "Technology of production and processing of livestock products" training bachelors.

Curriculum 2021 daily

Curriculum 2021 correspondence

Stakeholder review Rybakova VV.

Stakeholder review Kmit NM.

Stakeholder review Vladova-Zhulavska OS.

Stakeholder review Grab OV.

COMPULSORY DISCIPLINES

History of Ukraine and Ukrainian culture

The purpose of teaching the discipline "History of Ukraine and Ukrainian culture" is to develop the national identity of future professionals, education of patriotic and moral and ethical beliefs, formation of political culture and humanistic thinking, national consciousness, instilling skills of scientific analysis, understanding prospects nationallycultural renewal and patterns of historical development.

RP IUTAK

Silabus IUTAUK

Informatics and information technologies

The purpose of teaching the discipline "Informatics and Information Technology" is to form a modern level of information and computer culture, teaching students to use personal computers (PC) in the educational process and in practical work after graduation, acquainting students with the principles of data organization, editing them and using for
solving modern problems, as well as the formation of topical issues, related to the basics of modern technological means of information processing and information technology. The purpose of the course is also to prepare applicants for higher education for the conscious study of related computer science disciplines.

RP with I and IT

Syllabus_ItaIT

Ukrainian language

In the context of building Ukrainian statehood, there is a need for specialists with impeccable command of the Ukrainian language, що, in turn, creates conditions for the introduction of the discipline "Ukrainian language" in the system of professional education, related to the study of new professional and business communication, which will affect the development of professionally oriented personal competencies, able to realize their creative potential in the public interest. All this involves updating the essence of learning, which would stimulate systematic and independent work of applicants, increase the objectivity of knowledge assessment and promote healthy competition among students. Отже, modern learning should be aimed at that, that applicants acquire the skills of practical use of means of expression in the state language, which can provide a course study, of the above.

RP Ukrainian language

Syllabus Ukrainian language

Higher mathematics

The purpose of teaching the discipline "Higher Mathematics" is: promoting the intellectual development of students; formation of students' skills of abstract thinking, ability to generalize, analyze, find patterns, think logically, plan ahead; developing students' ability to learn independently.

RP Higher Mathematics

Syllabus Higher Mathematics

Foreign Language

The purpose of teaching the discipline "Foreign Language" is to prepare the applicant first (bachelor's degree) level of higher education to effective communication in a foreign language in a professional environment, which implies that the applicant has such speech skills and language skills, which after the course will give him the opportunity: find new text, graphic, audio and video information, contained in English-language materials; analyze English-language sources of information to obtain data, that are necessary to perform professional tasks; translate English professional texts into the native language, using bilingual, terminological and other dictionaries; write professional texts in English; demonstrate intercultural understanding and prior knowledge in a specific professional context; discuss professional issues.

RP in a foreign language

Syllabus Foreign language

Philosophy

The purpose of the discipline is to teach students the main principles and concepts of modern philosophy, taking into account the latest advances in philosophy and science, formation of knowledge about the essence of culture as a form of human activity, its varieties and historical and typological features, role in the formation of personality and development of society, formation of political culture and humanistic thinking, instilling skills of scientific analysis, aimed at ensuring an independent understanding of the patterns of historical development.

RP Philosophy.

Syllabus Philosophy

Biochemistry with the basics of nutrition physiology

The purpose of the course is to promote the formation of higher education students' systematic knowledge of the molecular mechanisms of functioning of biological systems; creation of a theoretical basis for further study of technological disciplines; providing theoretical knowledge and practical skills to determine the quality of livestock products, independent understanding of the laws and materiality of biochemical processes, which occur in the production and processing of livestock products and are characterized by complexity and uncertainty of conditions.

RP BzOFH

Syllabus BzOFH

Technical microbiology

The purpose of the discipline – mastering knowledge and practical skills, sufficient for the formation of competencies, necessary to provide microbiological support for engineering activities of technologists of enterprises for the production and processing of livestock products, formation of students' sustainable system of views and theoretical knowledge about basic and traditional, as well as modern and latest research methods, used in microbiology, to ensure compliance of products at all stages of its technological and life cycle with safety requirements, established in state laws, national and international legal documents.

RP_Technical_microbiology

Syllabus Technical microbiology

Breeding and genetics of farm animals and poultry

The purpose of teaching the discipline "Breeding and genetics of farm animals and poultry" is to study the basic laws and patterns of genetics, generalization and use in practice of theoretical knowledge in the breeding of farm animals and poultry, breeding new breeds with given morphological characteristics.

РП_РіГСГТіП._

Syllabus_RiGSGTtaP

Feeding farm animals

The purpose of teaching the discipline "Feeding of farm animals" is to form in students a system of knowledge and skills for the organization of a scientifically sound system of feeding farm animals, progressive ways of rational use of feed, features of feeding certain species of animals.

RP GTS

Syllabus_GST

Anatomy, physiology and histology

The purpose of teaching the discipline "Anatomy, physiology and histology "is the acquisition of theoretical knowledge in the field of organ structure, apparatus and systems of farm animals and poultry in inseparable connection with their functions from the cellular level to the level of the whole organism in the comparative-species aspect; on the basis of general laws to determine the species, age and functional features of organs, related to the historical, individual development and conditions of existence of the organism as a whole.

РП_АФіГ

Silabus_AFiG

Feed technology with the basics of feed production

The purpose of teaching the discipline "Technology of feed with the basics of feed production" is to acquaint students with the state of the feed industry in the world, the main technological processes of feed production, principles of construction of technological process of production of compound feeds, as well as the acquisition by students of professional figurative thinking and the necessary theoretical knowledge of the main types of feed and additives, technological methods of their production, acquisition of skills and abilities for effective storage, processing of feed into feed products and their use as part of feed.

RP TKzOKV

Syllabus TKzOKV

Livestock and poultry meat quality modeling

The purpose of teaching the discipline "Modeling the quality of livestock and poultry meat" is the need to train specialists with systematic knowledge and abilities to solve problems of an innovative nature in the field of processing of livestock products; forecasting the reproduction and productivity of animals, with the use of inbreeding, improvement and creation of lines and breeds of animals, preservation of the gene pool; animal feeding experiment planning skills, analysis, systematization and processing of scientific information on normalized animal feeding; means of physical control, chemical and biological factors of the environment, approbation and sanitary and hygienic assessment of new types of feed, feed additives, technological equipment, means of caring for animals and studying their behavior in order to obtain from them the maximum number of products due to genetic potential; to develop different types of models of technological processes of livestock production; analysis of the state of populations, breeds and types of farm animals, determination of their tribal and economic value by origin, individual qualities and offspring; conducting a modern technological process of production and primary processing of edible eggs and poultry meat, marketing systems in poultry; to ensure environmental safety at the enterprise by complex processing of raw materials of animal origin.

RP MYAMHiP

Silabus_МЯМХіП

Physics and chemistry of raw meat

Deep special knowledge of physicochemical processes and changes, occurring in meat during processing and production of meat products allow to receive high-quality and safe meat products with characteristic taste, color, aroma and functional and technological properties. A modern specialist in the production and processing of livestock products must have the knowledge, related to the structure, composition and physico-chemical properties of tissues of meat of farm animals and with the basic laws of processes and changes, occurring after the slaughter of animals, during storage and under the influence of biological and physicochemical factors. The basis of technological processes, occurring in the manufacture of meat products are mainly biochemical and / or physico-chemical transformations of various components of raw materials of animal origin and are inextricably linked with the use of special knowledge for the development, improvement, introduction and development of scientifically substantiated technologies of meat products production at the enterprises of meat processing branch taking into account regional and national features.

RP_FiHMS

Syllabus_FiHMS

Chemistry and physics of raw milk

The purpose of teaching the discipline "Chemistry and Physics of Raw Materials" is to provide students with in-depth knowledge of chemistry and physics of dairy raw materials in its processing and development, improvement, introduction and development of technologies for the production of high quality and safe dairy and milk products.

RP HiFMS

Syllabus_HiFMS

Veterinary-hygienic and zootechnical bases of organization of dairy farms

The purpose of teaching the discipline "Veterinary and hygienic and zootechnical foundations of dairy farms" - to provide students with special knowledge, necessary theoretical and practical skills, related to modern and new components of technological processes of production and
processing of livestock products with the provision of optimal conditions for keeping farm animals, biological safety and implementation of technological control of modern technologies for milk production for effective economic activity of the enterprise.

РП_ВГтаЗООМФ

Silabus_VGtaZOOMF

Technology of production and primary processing of meat products

The purpose of teaching the discipline "Technology of production of primary processing of meat products" is to provide students with professional figurative thinking and the necessary theoretical knowledge, skills and abilities: on the study of milk production technologies, beef in the national economy, as well as primary processing technologies of cattle, processing of food and technical secondary raw materials from processing of slaughter animals of cattle, technologies for the production of a wide range of meat products, equipment used in technological processes, to prepare students for the next professional activity in the meat industry.

RP TVtaPPPMS

Silabus_TVTaPPPMS

Veterinary-sanitary and technological examination of milk

The purpose of teaching the discipline "Veterinary-sanitary and technological examination of milk"- is the formation of clear knowledge about veterinary and sanitary requirements for obtaining good quality raw milk, mastering the legislation and organizational structure of the state veterinary service of Ukraine at the objects of state veterinary control (farms), clear solution to the issues of veterinary-sanitary and technological research and hygienic-sanitary safety of livestock raw materials, essence of the main technological processes of milk processing and substantiation of the main technological parameters with measures for the rational use of raw milk.

RP VSiTEM

Syllabus of ALL

Technology of production of poultry and rabbit products

The purpose of teaching the discipline "Technology of production of poultry and rabbit products" is to provide students with professional figurative thinking and the necessary theoretical knowledge of the technology of primary processing of poultry and rabbits, with poultry meat production technologies, rabbits and table eggs, processing of technical raw materials, as well as with types of equipment, which is used in technological processes.

РП_ТВППіК

Silabus_TVPPiK

Technology of production and primary processing of pig products

The educational component is devoted to the study of the system and organization of production of breeding and marketable pig products. This system includes biological features, exterior and constitution, breeds of pigs and the organization of breeding work, general and post-operational technology of production of breeding products and marketable pork (playback, breeding and repair of young stock, rearing of marketable young stock, fattening and sale of pigs), modeling of technological processes in production. The training system uses technical teaching aids: multimedia support, movies about selection and features of pork production technology, in the conditions of farms of different types. It unites the complex of sciences, studying transportation technology, pre-slaughter preparation, primary processing of slaughter animals, meat storage and change technology, which occur in it after slaughter, technology of food by-products processing, intestinal raw materials and primary blood processing, endocrine-enzyme raw materials and skin raw materials. In laboratory-practical classes, applicants calculate various elements of the selection and technological process. The discipline "Technology of production and primary processing of pig products" also addresses issues related to the sale of slaughter animals, their transportation by various transport, technologies of pre-slaughter preparation of animals and their slaughter, calculations of meat and offal yields, canning of meat products. The result of studying the discipline is the training of qualified specialists, able to solve the problem of rational organization of reproduction, pig breeding, carrying out their primary processing and rational use of slaughter products to ensure the parameters and implementation of technological control of modern technologies of pork production.

РП_ТВіПППС

Silabus_TViPPPS

Life safety and basics of labor protection

Goal youteaching discipline is acquisition applicant competencies, knowledge, skills and abilities to carry out the professionandnoi dіI amlbnоsti by specialty, taking into account the risk of man-made
accidents, etc.иbirth hazards, which can cause emergencies and lead to nisfavorable consequences on business facilities (in particular on pіbusinessтwah production and processing of livestock products), and tаkoz fормinandnnot in applicants youдNSовідаlbnоsti for osобistu ta kоlekтivwell beзNSisNS with enternnyam assetfoot and healthy lifestyle. N
giving knowledge, skills, abilities (competencies) to implement an effective professional activities by ensuring optimal labor protection management on pіenterprises з production and processing of livestock products, formation in applicants вidNSовідаlbnоsti for osобistu ta kоlekтivwell security and awareness nisобheeдnosthose required inиконаnnot in novnоmu oбall guarantee measures
beзNSiski prаthese on working mісshop.

РП БЖДтаООП

Syllabus BJDtaOOP

Entrepreneurship and investment activities in the food and processing industries

The purpose of the discipline is to consolidate in students, who study in the specialty "Entrepreneurship and investment activities in the food and processing industry", basic theoretical provisions on the organization of entrepreneurial activity in Ukraine, gaining practical skills in solving topical issues, with which the businessman can face in the course of realization of business activity. Introduction to the essence and mechanism of investment; formation of theoretical and methodological base, necessary for perfect mastery of the practice of using investment instruments to attract investment; developing the ability to evaluate and analyze investment portfolios and projects, as well as investment policy, held in the country in the food and processing industries. The course aims to teach students to engage in civilized business and entrepreneurship.

RP PtaIDvHiPP

Silabus PtaIDvHiPP

Стандартизація, accounting and reporting in the production and processing of livestock products

The purpose of teaching the discipline "Standardization, accounting and reporting in the production and processing of livestock products "is the acquisition by students of theoretical and practical knowledge of standardization, accounting and reporting in the production and processing of livestock products, as tools for product quality formation, as well as the preparation of higher education students for the conscious study of related disciplines. The task of the course is the formation of professional knowledge and skills in standardization, accounting and reporting, mastering the practical basics of developing regulatory documentation for various types of products; analysis of the current state of preparation of modern regulatory and legal documentation in the food industry.

РП_СОіЗуВтаППТ

Syllabus_СОіЗуВтаППТ

Milk processing technology

The discipline "Milk Processing Technology" is a discipline of the training cycle, in the study of which students form a professional figurative thinking, theoretical knowledge and practical skills are required, related to production and technology, design and research activities in the field of development, improvement, introduction and development of scientifically substantiated technologies of milk processing into high-quality and safe dairy and milk-containing products at milk processing enterprises of different capacity taking into account the principles of organization of waste-free production and features of the Southern region of Ukraine. The content of the discipline includes six content modules, covering all branches of the dairy industry - processing of milk into whole milk products, oil and spreads, cheeses and cheese products, canned milk and milk, морозиво, dairy baby food. The objectives of the discipline "Milk Processing Technology" are: ability to solve complex specialized problems and practical problems in the technology of processing livestock products - milk, which involves the use of certain methods, technological methods and scientific bases of milk processing technology and is characterized by complexity and uncertainty of conditions; study of quality requirements for raw milk, its mechanical and antibacterial treatment, storage conditions; study of research methods for the quality of raw materials and finished products, as well as production control systems; acquaintance with the regulatory framework of the dairy industry, assortment range and classifications of dairy, combined and dairy products of different groups; study of technological schemes of milk processing into dairy, combined and dairy products of different groups, including. Baby food, their hardware design, features of preparation of raw materials for processing, essence of technological processes, conditions of formation of consumer properties, packing, storage and transportation of finished products; formation of knowledge about the peculiarities of development, improvement, introduction and development of scientifically substantiated technologies of milk processing into high-quality and safe dairy and milk-containing products of the classical and modern range.

RP with TPMo

Silabus TPMo

KP on Milk Processing Technology

Courses aboutisquoting is intended:
systematization, consolidation and expansion of theoretical and practical knowledge of technology processing молока, application of this knowledge in solving complex tasks of the dairy industry;

development of skills of independent work, mastering the technique доresearch and experimentation in solving problems and issues, which developsare in the course aboutiskty;

finding out preparedness applicants for higher education to independent roboots ond qualifying bachelor's degree in the specialty 204 «Technology production and processing of livestock products».

Methodical instructions for KP performance Milk processing technology

Fundamentals of designing enterprises for the production and processing of livestock products

The purpose of teaching the discipline "Fundamentals of designing enterprises for the production and processing of livestock products»- gaining knowledge of the basics of design, modernization, technical re-equipment, reconstruction and expansion of enterprises for the production and processing of livestock products with the use of engineering calculations, regulatory documentation, optimal parameters of technological processes, that will allow to apply in practice of reception of safe raw materials of an animal origin with the set chemical composition and high-quality meat, dairy and milk-containing products, taking into account the requirements of environmental protection.

Work program Fundamentals of design

Syllabus Fundamentals of design

Meat processing technology

The purpose of teaching the discipline – provide an opportunity for students to gain complete knowledge in matters, related to the processing of raw meat. Processing of raw meat involves the possession of modern production technologies for all types of meat products. Physiology and biochemistry of different species of animals allow the effective selection of raw materials, processes of processing and storage of quality of meat products. This discipline enables the future graduate to be competitive, to work in all areas of meat processing plants.

RP_TPM

TPM syllabus

KP on Meat Processing Technology

Course design is the final stage of the study of the disciplines of educationіprocess in the training of young professionals in the field. The purpose of course design is to consolidate and systematizeоrhetorical and practical knowledge by the studied disciplines and their application to solving specific tasks, as well as organization and design skills technological processes in compliance with existing requirements.

Methodical instructions for KP execution

Introductory practice

Work program

Pre-diploma practice

Work program

Certification exam

Certification exam program

Bachelor's qualification work

Methodical instructions for performing the qualification work of a bachelor

SELECTIVE DISCIPLINES

Catalog of elective courses

Catalog of elective disciplines from another OP

Biology with basics of zoology and morphology

The purpose of teaching the discipline "Biology with the basics of zoology and morphology" is the formation of students – future professionals, basics of theoretical knowledge on biology, zoology and morphology for further ability to solve complex specialized problems and practical problems in the technology of production and processing of livestock products or in the learning process, which involves the application of theories and methods of zooengineering and is characterized by complexity and uncertainty of conditions.

RP BzOZiM

Syllabus BzOZim

Technological equipment of enterprises for production and processing of livestock products

The purpose of teaching the discipline "Technological equipment of enterprises for production and processing of livestock products»- to give students a set of knowledge and teach them to navigate in the field of technological equipment of enterprises for the production and processing of products of animal origin.

RP TOPzViPPT

Syllabus_TOPzViPPT

Mammalian genotypes in the formation of milk quality

The main objectives of the discipline "Genotypes of mammals in the formation of milk quality" is to study the phenomenon of heredity and variability of traits of living organisms, methods of qualitative improvement of herds of different species of farm animals, develops the theory and practice of breeding. Acquired knowledge of the discipline contributes to the successful solution of problems to increase the resistance of animals to infectious and invasive diseases and prevent the manifestation of genetic abnormalities; mastering the modern theory of animal breeding, methods of their selection and selection and evaluation of breeding and productive qualities, ways of breeding and improvement of existing breeds, types and lines of animals; development of modern advanced technologies for the production of certain types of livestock products.

РП_ГСуФЯМ

Силабус_ГСуФЯМ.

Veterinary-sanitary and technological examination of meat and dairy products

The program of the discipline "Veterinary-sanitary and technological examination of meat and dairy products" provides for the study of material on veterinary and sanitary control of meat and dairy products in industrial conditions of enterprises upon receipt, storage and sale of finished products. Acquisition of knowledge and skills to identify counterfeit meat and dairy products, organization of veterinary and sanitary control and assessment of physicochemical and organoleptic parameters in meat and dairy products.

РП_ВСтаТЕМіМП

Silabus_ВСтаТЕМіМП

Fundamentals of veterinary medicine

The purpose of teaching the discipline "Fundamentals of Veterinary Medicine" is to acquaint future bachelors in the field of animal husbandry to ensure product safety, produced, provide information on risks of biogenic origin (microbial, helminthic and others), and man-made origin (feed and food additives, growing conditions, technological agents and more), і, so, prevent production, which may cause harm to consumers, personnel of livestock farms and food industry enterprises, and to prevent the spread of the disease among animals.

РП_ОВМ

Силабус_ОВМ

Technology of beekeeping products

Мthis is the study of the discipline of knowledge and understanding of the subject area and understanding of professional activity. is the formation of special knowledge about bee products, their composition, properties, production technology, processing and storage. Ability to solve complex specialized problems and practical problems in the field of professional activity or in the learning process, which involves the use of certain tools, methods, methodical methods and scientific principles of physical education and is characterized by complexity and uncertainty of conditions.

RP_TPB

Silabus_TPP

Основи автоматизованого проектування

The purpose of the discipline "Fundamentals of automated designis the acquisition by students of theoretical and practical knowledge of the basics of automationdesign of enterprises for the production of animal raw materialswalking and its processing into dairy, dairy and meat products usedimprovement of methods and means of computer graphics and their further deepening in the implementation of course and diploma projects.

RP_OAP

Silabus OAP

Безвідходні технології молокопереробних виробництв

The analysis and generalized experience of using the main components of milk - fat are given, proteins, lactose, given the characteristics of intermediate products, regulatory costs and possible waste. The issues of design and practical experience of production organization are covered. Methods of processing secondary milk raw materials on the principles of waste-free technology on the completed and closed cycles are given.

RP BTMV

Silabus_BTMV

Complex processing of secondary raw milk

Scientifically substantiated technologies of production of high-quality and safe dairy products from secondary animal raw materials at the enterprises of dairy industry are presented. The basic information on the equipment for their processing is given, covered design issues and practical experience of production organization. Considerable attention is paid to new products from secondary animal milk raw materials, production of which is under development, the use of membrane processes in the processing of animal raw materials. Scientifically substantiated technologies of production of high-quality and safe dairy products with application of membrane processes are presented (lactose-free and low-lactose dairy products, in particular low-lactose ice cream, liquid and dry lactose-free protein-lipid concentrates of buttermilk, lactose-free dairy whipped desserts, etc.). The economic efficiency of the use of membrane processes in the processing of animal raw materials is shown.

RP KPVMS

The syllabus of the CPVMS

Biosafety and radiobiology

The purpose of teaching the discipline "Biosafety and Radiobiology" - to form higher education systems of knowledge and skills in the discipline, the content of which covers the issue, associated with the development of technology, relating to research, animal feeding issues, care for human and animal health and life, on the effect of ionizing radiation on living organisms and their grouping, preservation of dangerous pathogens and their impact on all living things, surrounding a person, and on her own. Discipline is an integral part of building a skilled technologist, contributes to raising the level of knowledge on the main issues concerning the impact of modern development of science on all living things, consequences of this impact, international norms and laws of Ukraine on the regulation of biosafety and radiobiology, which take place at the present stage of development of economic activity of enterprises for the production and processing of livestock products.

РП_БіР

Силабус_БіР

Safety in milk production and processing

The purpose of teaching the discipline "Safety in milk production and processing" is for students to acquire the necessary knowledge in the field of production of safe quality raw milk and dairy products., as well as microbiological processes in the production and processing of livestock products, mastering the methods of microbiological control.

RP BuVtaPM

Syllabus BuVtaPM

Complex practice

The content of this program reflects the order of passing and mastering the educational and professional program by applicants and is aimed at deepening knowledge and skills, that were obtained during the theoretical training. Comprehensive practice allows you to assess the readiness of applicants for self-employment, as well as to prepare for the qualification work.

RP Complex practice

Methodical instructions to complex practice

Physical Education

The purpose of teaching the elective discipline "Physical Education" is harmonious, moral and volitional and physical development of personality, shapemeeting the need for physical culture and sports, healthy lifestyle skills, training and improvement of techniques of health-improving types of motor activity, increasing the level of physical and psychological fitness.

RP_Physical education

Syllabus Physical education

Fundamentals of professional activity

Livestock is one of the main branches of agriculture in the country and many of its regions. It determines not only the efficient operation of agricultural producers, but also plays an important role in providing the population with dairy and meat products. Today it is necessary to find radical measures, aimed at improving the efficiency of production in agricultural enterprises through the introduction of innovative techniques in production technology and quality improvement. Innovative activity makes a significant contribution to improving the efficiency of enterprises and is a major factor in its development. Level of development and dynamism – science, new technologies, science-intensive industries and enterprises, actively implement innovations, – provide the basis for sustainable economic growth. Currently, the dairy industry is a large industrial branch of the food industry, which is armed with thousands of units of modern technological and energy equipment, and hundreds of current lines, many means of mechanization and automation of technological processes.

РП_ОФД

Syllabus_OFD

Risk management in organizations

The discipline "Risk Management in Organizations" gives graduates a deep understanding of the features of risk management in the implementation of activities in the public sphere. Students will be able to independently perform risk analysis in public administration at both qualitative and quantitative levels, evaluate its degree, model and take it into account, manage risk, applying methods adequate to the goals and the accepted system of hypotheses in public administration.

Syllabus Risk Management in Organizations

Educational disciplines for SVO “Бакалавр” specialty 181 “Харчові технології”

Theoretical Foundations of Food Technology

Goal the discipline "Theoretical Foundations of Food Technology" is to build knowledge and skills analysis processes, familiarizing students with the laws and processes, that are common to different branches of food production. The main tasks of the discipline is: mastering basic concepts, definitions and theoretical bases of technology of food production; mastering the methods of determining the efficiency of processes in the processing plant and animal products; explain processes, that occur during the processing of raw materials and products during storage hotoviyi.

РП ТОХТ

Silabus_ТОХТ

Комплексна переробка ВМР

The course examines the complex use of secondary material resources of milk: serum, obtained in the production of cottage cheese and cheese; skimmed milk and buttermilk, obtained in oil production. Students study the chemical composition of secondary material resources, characteristics and ways to get dairy side, methods of processing secondary material resources using the principles of non-waste technology.

RP_KP VMR

Syllabus_KP_VMR

Контроль якості та безпеки продукції галузі

As a result of training: build knowledge on chemical and instrumental methods of chemical and technological control of food production processes and the ability to apply them in practice. Prerequisites and co-requisites: general chemistry, inorganic chemistry, organic chemistry, analytical chemistry, biochemistry, food technology. The contents of the training module: facilities and methods of control, concept of product quality, organoleptic analysis of the quality of products, mechanical analysis, methods for determining moisture content, dry content and extractives, ash, krohmalystosti, carbohydrates and fats, alcohol and carbon dioxide in beverages, pH and redox potential, etc..

RP KYata BPG (fats)

Silabus_Quality control (fats)

RP KYata BPG (milk)

Silabus_Quality control (milk)

HACCP in the industry

Information on the organization of quality control and safety of oil and fat is presented
продуктів. Organization of state and internal control over product quality. Legal and regulatory framework for quality control. Deficiencies and problems in the organization of production control. Scientific bases of production control. Domestic and foreign experience in product quality management. Product quality management methods. Classification of control methods, signs of classification. Basic provisions and general principles of safety of oil and fat products. Safety management system for oil and fat products based on the HACCP concept. Basic terms and definitions. National legislative aspects of HACCP concept implementation at oil and fat enterprises. Review of international standards and certification schemes for food safety management systems based on the HACCP concept.

Silabus_NASSR_zhiri_

Silabus_NASSR_milk

Rational use of waste oil and fat industry


The basic information on waste is stated, arising at different stages of oil and fat production: waste, arising at the stage of preparation of the most common in Ukraine oilseeds for pressing and extraction, characteristics of this waste (chemical composition, availability of useful components); waste, arising in the processes of hydration, neutralization, adsorption purification and modification (hydrogenation, transesterification) fats; waste, arising at the stages of winterization and deodorization of fats, useful components of waste and the possibility of their removal; tank sludge, formed at the enterprises of OZhGP, waste thickets; waste, arising in the production of glycerin, the composition of such waste and the dependence of the composition of fatty waste on the activity of enterprises, where they are formed (oil mills, fat processing enterprises, fat plants, producing a complete list of oil and fat products).

RP RVVOZHG

Syllabus_РВВОЖГ

Modern methods of quality assessment and detection of food adulteration


The main problems of quality control and food safety are stated; classification and brief description of food quality control methods (organoleptic methods, instrumental methods). The nomenclature of physical and chemical indicators of product quality is given, produced by various industries; quality control of food products by refractometric express methods; quality control of food products by photocolorimetric express methods; quality control by luminescent express methods; quality control of food products by potentiometric express methods; Food quality control by conductometric express methods; quality control of food products by chromatographic express methods; біохімічні, microbiological, immunological rapid methods of analysis; portable express laboratories for food analysis.

РП_СМОЯіФХП

Syllabus_СМОЯтаВФХП

Мікробіологія галузі

For the production of quality food study microorganisms, knowledge of methods of microbiological and sanitary-bacteriological control food enterprises is crucial. Microbiology - one of the disciplines of professional training, because the quality of milk and dairy products significantly depends on the presence of microorganisms in raw materials and their development in the production process. Microbiology field closely related to biochemistry milk, Technology and milk products molokovmisnyh, Scientific and practical basis for the production of milk and other.

Основи автоматизованого проектування

The purpose and main objectives of the course are: prepare students for professional work in design, high information technology; learning the basics of automated building of structures; Getting to know the construction and operation of computer-aided design. The course "Fundamentals of CAD" thematically connected with disciplines: Computer Science, higher mathematics, descriptive geometry, technical drawings.

Стандартизація, Metrology and Certification

In today's market economy, product competitiveness, which is produced by the enterprise, determines the viability of the enterprise. One of the main factors, affecting the competitiveness of products, works and services, is their quality. Product standardization, works and services is the most important tool for ensuring the quality and competitiveness of products. On the basis of standardization the principles and regulations of metrology are formed, technical measurements, quality management and certification systems. Certification is one of the tools of quality management, and methodological, normative and organizational base for it are metrology and standardization. Mastering quality assurance methods, which is based on a triad - standardization, Metrology and Certification, - is currently one of the main conditions for the supplier to enter the market with competitive products (service), therefore, and commercial success

Working_program_MS, OPP Technologies and management of dairy business

Silabus_СМС, OPP Technologies and management of dairy business

Working_program_MS, OPP Technologies of oil and fat products and cosmetics

Silabus_СМС. OPP Technologies of oil and fat products and cosmetics

European legislation on food safety control

RP EZzKBHP

Syllabus_EZzKBHP

Scientific and practical bases of technology of fats and fat substitutes

The purpose of the discipline is for students to acquire the necessary theoretical knowledge about the essence of technological processes, their relationship and development prospects, as well as gaining knowledge for deep mastery of special technological disciplines.

The main tasks of studying the discipline "Scientific and practical bases of technology of fats and fat substitutes. Technology of fats and fat substitutes "is:

– gaining knowledge on the theoretical foundations of the main production of oil, fat processing enterprises;

– acquaintance with the main types of regulatory documentation for raw materials, materials, finished products and useful wastes of relevant industries;

– acquaintance with the basic tendencies of development and innovative technologies in branch.

RP NP TZhiZhZ

Syllabus of NPO TZhiZhZ

Technology of fats and fat substitutes from KR and KP

The purpose of the discipline is to provide students with professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to the technological processes of food production in the field of technology of fats and fat substitutes, as well as the application of the acquired knowledge in further production activities.

Tasks of the discipline - formation of students' complex of theoretical and practical knowledge on the technology of extraction of oils and fats by pressing and extraction methods, technologies for refining oils and fats, technology of modified fats, production of margarines and special fats, mayonnaise and salad dressings, butter and spread technologies, technologies of food surfactants, fatty acids and glycerin, toilet and household soap technologies, technologies of synthetic detergents for the purpose of further application of knowledge in course and diploma design and further practical work at the enterprises of oil and fat and perfume and cosmetic industries.

RP TZhiZhZ

Syllabus TZhiZhZ

Technology of food production. Технологія жирів і жирозамінників

The purpose of the discipline is to provide students with professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to the technological processes of food production in the field of technology of fats and fat substitutes, as well as the application of the acquired knowledge in further production activities.

The main tasks of studying the discipline "Technology of food production. Technology of fats and fat substitutes "is:

– gaining knowledge of the theoretical foundations and technology of the main productions of oil and fat processing enterprises;

– acquaintance with methods and ways of qualitative use of production wastes; mastering the system of rationing of waste and losses in the oil and fat industry;

– acquaintance with the main types of regulatory documentation for raw materials, materials, finished products and useful wastes of relevant industries;

– acquaintance with the basic tendencies of development and innovative technologies in branch.

RP THV.jury

Silabus_TXB fat

Chemistry and physics of milk and dairy products


The basic information on the use of the theoretical position of the course in the study of the discipline "Chemistry and Physics of Milk and Dairy Products" for the formation of students' skills to navigate in the areas of the dairy industry; solving problems related to the chemical composition of milk of different species of mammals in the technological processes of milk processing; have modern methods of composition research, properties and changes in the components of milk. The acquired knowledge is the foundation for course and diploma design.

FtaHMiMP work program

Silabus_ХтаФМiМП

Bachelor's qualification work

Methodical instructions for the implementation of the bachelor's degree in special. 181

Educational disciplines for SVO “Магістр” specialty 181 “Харчові технології”

OPP masters 181 (milk-fats-beauty industry) 2021

OPP Masters 181 (milk fat) 2021

Innovative technologies of the industry with manual transmission

The discipline contains basic information on innovative technologies in the dairy and oil and fat industries, of the main ingredients and technologies of production of perfumery and cosmetic products for the purpose of the further application of knowledge in course designing, research and master's theses and further practical work at dairy enterprises, oil and fat and perfume and cosmetics industries. The purpose of teaching the discipline "Innovative technologies of the industry" is to provide students with professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to the technological processes of dairy production, oil and fat, perfumery and cosmetics, as well as the application of the acquired knowledge in further production activities.

Syllable ITG 2021

Research methodology

The purpose of teaching the discipline "Methodology of Scientific Research" is to acquaint future masters of technology in the specialty 181 "Food technology" with scientific problems of milk processing, oil and fat and perfume and cosmetics industries; study of methods and means of independent research; study of the main categories and methods of optimization as a modern scientific direction, possibilities and features of using optimization methods in solving practical problems of food and perfume and cosmetics production; independent solution of scientific and technical problems, as well as the acquisition of skills to work in research teams.

Silabus MND 2021

Technological engineering of industry enterprises

The purpose of teaching the discipline "Technological engineering of enterprises in the industry" is the formation of theoretical knowledge and practical skills in conducting intellectual and practical activities, with the ultimate goal of getting the best results from investments or other expenses, related to the implementation of projects for various purposes, due to the most rational selection and efficient use of resources, as well as methods of organization and management on the basis of modern scientific and technical achievements and taking into account the specific conditions and factors of project implementation.

Syllabus TIPG 2021

Methods for determination of toxic substances in food products


Modern methods for determining toxic substances are described(food toxicology, chromatographic methods for the determination of toxic substances, spectral methods for the determination of toxic substances, extraction in food toxicology, biotesting methods); toxicology of food additives is given(food dyes, aromatic substances, flavor enhancers, sweeteners and sugar substitutes, food regulators of acidity and alkalinity, food stabilizers, thickeners, complexing agents and gelling agents, food preservatives, food antioxidants).

MVTRuHP work program

Syllabus MVTRuHP

Food safety management


The basic provisions of the modern concept of food safety management are stated (the essence of the concept of quality and safety, their modern concept; evolution of approaches to food safety and quality management; safety management functions for obtaining quality food products; methods and tools for food safety management; TQM concept - as an effective way to manage technology to obtain safe food); creation of a quality and safety management system for the effective functioning of food production technologies (standardization of quality requirements,international ISO standards, QS, GMP; system of analysis of dangerous and critical control points - HACCP; principles of the HACCP system; introduction of the HACCP system at small and medium enterprises; mandatory and recommended documentation of food safety management systems (according to the requirements of DSTU ISO 22000:2007).

UBHP work program

Syllabus UBHP

Product quality management in milk and dairy products production technology


The basic information on scientific and practical bases for studying of discipline "Management of quality of production in technology of manufacture of milk and dairy products" is stated.. Students get acquainted with the organization of the modern process of functioning of food enterprises, in particular dairy, focused on the production of quality products under the State and world control systems, covering all successive production operations and a possible range of indicators for an objective assessment of raw milk, composition and quality of finished products.

Working program UYAPvTVMtaMP

Силабус_УЯПвТВМтаМП

Qualifying work of the master

Methodical instructions for execution of KRM with special. 181