| Lesson Code | Course Name | Class | Credit | Lesson Time | Weekly Lesson Hours (Theoretical) | Weekly Lesson Hours (Practice) | Weekly Class Hours (Laboratory) |
|---|---|---|---|---|---|---|---|
| TB 3312 | Food biotechnology | Үшінші курс | 6 | 180 | 1 | 2 | 0 |
The discipline purpose is to study the stages of food biotechnology development and aspects of the use microorganisms in production, the main problems and features of the organization of the biotechnology industry. As a result of mastering the discipline, skills of analyzing types of products are formed by microbiological research in the general biotechnological scheme of production of microbial synthesis products.
Ecology biotechnology
Basics of Biotechnology
Working in a group, Brainstorming, Exchange of views, Critical thinking
| 1 | Uses information technologies, advanced scientific methods necessary for use in food and other industries, obtaining cell culture of animals and plants, enzymes, viruses, microorganisms in the field of biotechnology of their biosynthesis and biotransformation |
| 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 | History of the development of Food Biotechnology | Жазбаша |
| 2 | The use of microorganisms in industries. Obtaining a product by fermentation | Жазбаша |
| 3 | Production of mixed lactic acid and alcohol fermentation products | Жазбаша |
| 4 | Equipment in the microbiological laboratory. The main source of infection in production | Жазбаша |
| 5 | Bakery production. Microorganisms in flour. | Жазбаша |
| 6 | Production of bread yeast | Жазбаша |
| 7 | Confectionery production | Жазбаша |
| 8 | Production of milk and dairy products. Lactic acid fermentation process | Жазбаша |
| 9 | Alcohol and vodka-liqueur production | Жазбаша |
| 10 | Brewing and non-alcoholic production | Жазбаша |
| 11 | Wine production | Жазбаша |
| 12 | Meat production | Жазбаша |
| 13 | Microflora of chilled, frozen meat. Microflora of poultry and sausage production | Жазбаша |
| 14 | Production of canned and dried vegetables | Жазбаша |
| 15 | Production of fermented and salted products | Жазбаша |
| PÇ1 | PÇ2 | PÇ3 | PÇ4 | PÇ5 | PÇ6 | PÇ7 | PÇ8 | PÇ9 | PÇ10 | PÇ11 | PÇ12 | PÇ13 | PÇ14 | PÇ15 |
|---|
| Textbook / Material / Recommended Resources | ||
|---|---|---|
| 1 | 1.Biotechnology. Educational tool. / A. N. Khalila, M. J. Beisebaev, T. A. Yunisov. - Shymkent: Otyrar, 2015. | |
| 2 | 2.Biotechnology. Educational tool. / O.K. Karabala-Uly. - Almaty: TechSmith, 2022. | |
| 3 | 3.Methodical guide to food biotechnology / R.Zh. Berzhanova, T.D. Mukasheva, R.K. Sydykbekova [and others]. – Almaty: Kazakh University, 2018. | |
| 4 | 4.Technological equipment for public catering establishments. V.P. Zolin: Textbook. Moscow 2014. |