| Lesson Code | Course Name | Class | Credit | Lesson Time | Weekly Lesson Hours (Theoretical) | Weekly Lesson Hours (Practice) | Weekly Class Hours (Laboratory) |
|---|---|---|---|---|---|---|---|
| FE 4387 | Food ecology | төртінші курс | 5 | 150 | 1 | 1 | 1 |
Training in the possession of systems of state standards in the field of manufacturing of tools and equipment, metrological and environmental support, as well as life safety. Documentation in the field of certification of environmental standards
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Teamwork, critical thinking, brainstorming, poster protection, teamwork, Case-study method
| 1 | Uses food safety issues; |
| 2 | Knows and evaluates the value of food and the environmental friendliness of consumption; |
| 3 | Hygienic standards of microorganisms know; |
| 4 | Knows the negative effects that can occur when using food products. |
| 5 | Forms and masters the concept of undesirable processes of dioxins and dioxin-like compounds, nitrates and nitrites, pesticides; |
| 6 | Undesirable contamination of food products with heavy metal, radioactive substances |
| 7 | Forms the understanding of the environmental properties of food products and food waste, its disposationapplied |
| Haftalık Konu | Evaluation Method | |
|---|---|---|
| 1 | General information on nutrition and hygienic requirements for food products | Ауызша |
| 2 | Food safety | Ауызша |
| 3 | Food value | Ауызша және жазбаша |
| 4 | Microbiological indicators of food safety | Ауызша және жазбаша |
| 5 | Sanitary indicators of microorganisms | Жазбаша |
| 6 | Dioxins and dioxin-like compound | Жазбаша |
| 7 | Nitrates, nitrites and nitroso compounds | test |
| 8 | Pesticides | презентация |
| 9 | Contamination with substances and compounds used in animal husbandry | Сөздік |
| 10 | Food contamination with toxic elements | Сөздік |
| 11 | Contamination of food products with lead, arsenic, aluminum and cadmium | Ауызша |
| 12 | Contamination of food products with copper, tin and chromium | Ауызша |
| 13 | Fundamentals of radiation safety of food raw materials and food products | Жазбаша |
| 14 | Environmental friendliness of consumer goods | Ауызша |
| 15 | Food waste and rules for their disposal | test |
| PÇ1 | PÇ2 | PÇ3 | PÇ4 | PÇ5 | PÇ6 | PÇ7 | PÇ8 | PÇ9 | PÇ10 | PÇ11 | PÇ12 | PÇ13 | PÇ14 | PÇ15 | PÇ16 | PÇ17 |
|---|
| Textbook / Material / Recommended Resources | ||
|---|---|---|
| 1 | 1.Voronova N. V., Tanybayeva A. K., Kerimkulova A. B., Rysmagambetova A. A. Gıda Ekolojisi. Eğitim ve öğretim yardımı. Almatı.Kazak Üniversitesi, 2019 – - 180 S. | |
| 2 | 2.Kodarov B. R., Erezhepov A. E. Tahılların, tahılların ve teknik kültürlerin biyokimyası:.- Almatı, 2015. - 298 S. | |
| 3 | 3.çevre koruma sorunları: sürdürülebilir bir geleceğe bakış. [Metin]. 4.kafa. / - Almatı: Era, 2017. - 320 s. oud.ingilizce dilinde. Abiyeva G. B., Zhomartova G. J. | |
| 4 | 4. A. J. Akbasova, G. A. Sainova. Çevre atölyesi. Almatı, 2014. Uygulama: | |
| 5 | N.L.Batsukova, Ben Marchodsky. Gıda hijyeni.Gıda ürünlerinin hijyenik muayenesinde laboratuvar atölyesi. En yüksek okul; Minsk; 2016. - 38c library2.ayu.edu.kz . | |
| 6 | W. J. Timan, MA Palladino. Biyoteknolojiye giriş, RK Üniversiteleri Birliği, Almatı-2013, s. 456. http: / / rmebrk. kz / search/ | |
| 7 | A. D. Akbasova, O. A. Isakov, G. Sainova. Tarımın, vermiürünlerin ve biyolojik preparatların rasyonel kullanımı yoluyla tarımın yeşillendirilmesi,978-601-205-546-7, Almatı-2015, sayfa 176 , library2.ayu.edu.kz |