| Lesson Code | Course Name | Class | Credit | Lesson Time | Weekly Lesson Hours (Theoretical) | Weekly Lesson Hours (Practice) | Weekly Class Hours (Laboratory) |
|---|---|---|---|---|---|---|---|
| LMZhMDP 3247 | Microbiological control of biotechnological industries | Үшінші курс | 5 | 150 | 1 | 2 | 0 |
The purpose of the discipline is to master the basics of control, technological scheme and causal effects in biotechnological industrial microbiology. As a result of mastering the discipline, he organizes the structure of microbiological control and forms the ability to conduct methods in microbiological laboratories that monitor the structure, quality and indicators of finished products of domestic production.
NO
NO
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1. working in a group |
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2 Brainstorming |
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3. Exchange of views |
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4. Critical thinking |
| 1 | LO7- identifies the body's characteristic functions and the mechanism of microbiological processes, rules, methods, forms of organization of laboratory work, examining the physiological function of organs and organ systems of a living organism, the relationship with the external environment, biotechnological changes occurring in its adaptation |
| 2 | LO10- - 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 | Features of the use of microorganisms in industry. | Жазбаша |
| 2 | Basic principles of microbiological control principles. | Жазбаша |
| 3 | Decontamination and their existing types. | Жазбаша |
| 4 | Biotechnological phenomena in bakery production. | Жазбаша |
| 5 | Microbiological features of bread yeast production technology | Жазбаша |
| 6 | Characteristics of the types of raw materials used in confectionery production. | Жазбаша |
| 7 | The activity of microorganisms involved in wine production. | Жазбаша |
| 8 | Types of microorganisms used in the production of alcoholic and vodka-liqueur products. | Жазбаша |
| 9 | Brewing and technological differences in non-alcoholic production. | Жазбаша |
| 10 | Sterilization and general characteristics of industrial sanitation. | Жазбаша |
| 11 | Differences in the production of milk and dairy products. | Жазбаша |
| 12 | Technological processes in the production of canned and dried vegetables | Жазбаша |
| 13 | Characteristics of microbiological processes in meat production | Жазбаша |
| 14 | Technological processes in sugar production | Жазбаша |
| 15 | The use of microorganisms for the disposal of industrial waste. | Жазбаша |
| PÇ1 | PÇ2 | PÇ3 | PÇ4 | PÇ5 | PÇ6 | PÇ7 | PÇ8 | PÇ9 | PÇ10 | PÇ11 | PÇ12 | PÇ13 | PÇ14 | PÇ15 |
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| Textbook / Material / Recommended Resources | ||
|---|---|---|
| 1 | Gabidova A. E., Analysis of microbiological risk in the production of food products and medicinal preparations: textbook - St. Petersburg: Prospekt Nauki, 2016. - 304 p. | |
| 2 | Lesova J.T. etc. Microbiological basics of food and biotechnological production: textbook./ Ministry of Education and Science of the Republic of Kazakhstan, Association of Higher Education Institutions of the Republic of Kazakhstan. - Almaty: BOOKPRINT, 2013. | |
| 3 | Gradova N. B., Babusenko E. S., Panfilov V. I., Shakir I. V. Microbiological control of biotechnological productions. Moscow. Publisher: M.: DeLi plus. 2016. 140s. | |
| 4 | Tieman J, Palladino M. A. Introduction to Biotechnology. Textbook. Almaty. 2013. \http://rmebrk.kz |