| Lesson Code | Course Name | Class | Credit | Lesson Time | Weekly Lesson Hours (Theoretical) | Weekly Lesson Hours (Practice) | Weekly Class Hours (Laboratory) |
|---|---|---|---|---|---|---|---|
| ATOB 4260 | Biotechnology of food products | төртінші курс | 5 | 150 | 1 | 2 | 0 |
The purpose of the discipline is to form the foundations of knowledge about the structure of raw materials, catering and finished products of the food industry. As a result of mastering the discipline, it acquires the ability to conduct laboratory analyses of complex organic compounds used in food products. Forms the skills of organizing work that determines their biochemical propertiesThe purpose of the discipline is to form the foundations of knowledge about the structure of raw materials, catering and finished products of the food industry. As a result of mastering the discipline, it acquires the ability to conduct laboratory analyses of complex organic compounds used in food products. Forms the skills of organizing work that determines their biochemical properties.
no
no
working in a group, Brainstorming, Exchange of views, Critical thinking
| 1 | Conducts laboratory analyses and experiments using physico-chemical, technological approaches, appropriate equipment, processing, storage of industrial waste in assessing compliance with biotechnological production features of biological objects, raw materials, mixed substances and finished products of the national economy |
| 2 | Implements effective technologies in the production of biotechnological preparations in accordance with the requirements of national environmental safety, toxicity, analysis, using advanced devices and tools to increase the productivity of food biological objects |
| Haftalık Konu | Evaluation Method | |
|---|---|---|
| 1 | Fundamentals of food biotechnology | Жазбаша |
| 2 | Materials of biotechnology | Жазбаша |
| 3 | Types of decontamination in food production and their application | Жазбаша |
| 4 | Valuable substances in food (proteins, carbohydrates, vitamins) | Жазбаша |
| 5 | Valuable substances in food (minerals, lipids, enzymes) | Жазбаша |
| 6 | Substances that improve the appearance of products food dyes | Жазбаша |
| 7 | Flavorings.Edible essential oils and extracts of spicy substances | Жазбаша |
| 8 | Thickeners, stabilizers and gelling agents | Жазбаша |
| 9 | Flavoring substances. Classification of flavoring substances | Жазбаша |
| 10 | Substances that affect the increase in the shelf life of food products. Reducing agents (antioxidants) | Жазбаша |
| 11 | Substances that accelerate and facilitate technological processes. Natural enzymes and industrial enzyme preparations | Жазбаша |
| 12 | Production of biologically active additives and their use | Жазбаша |
| 13 | Toxicity of products and ways to prevent them | Жазбаша |
| 14 | Food safety requirements | Жазбаша |
| 15 | Genetically modified foods | Жазбаша |
| PÇ1 | PÇ2 | PÇ3 | PÇ4 | PÇ5 | PÇ6 | PÇ7 | PÇ8 | PÇ9 | PÇ10 | PÇ11 | PÇ12 | PÇ13 | PÇ14 | PÇ15 |
|---|
| Textbook / Material / Recommended Resources | ||
|---|---|---|
| 1 | 1. Biotechnological objects. Educational tool. G. Ya. Isaev, A. T. Musabekov, E. K. Ibragimova. - Turkestan: Turan, 2021. | |
| 2 | 2. Санитарно-микробиологический контроль пищевой продукции: учебно-методическое пособие. Дж.Дж. Абдиева, А.С. Кистаубаева, И.С. Савицкая. - Алматы, 2020 г. | |
| 3 | 3. Методическое руководство по пищевой биотехнологии /Р.Ж. Бержанова, Т.Д. Мукашева, Р.К. Сыдыкбекова [и др.]. – Алматы: Казахский университет, 2018. | |
| 4 | 4. Пищевая биотехнология: Х.В. Х. Макажанова, Ж. Т. Лесова, С. А. Надирова. Учебник. «Эра», 2012 г. | |
| 5 | 5. Кабылбекова, Г. К. Пищевая биотехнология: Электронный учебник. . - Караганда: КарГТУ, 2015. | |
| 6 | 6. Микробиологические основы пищевых и биотехнологических производств: Ж. Т. Лесова и др. Учебник. / Алматы, 2013. |