| Lesson Code | Course Name | Class | Credit | Lesson Time | Weekly Lesson Hours (Theoretical) | Weekly Lesson Hours (Practice) | Weekly Class Hours (Laboratory) |
|---|---|---|---|---|---|---|---|
| USOB4316 | Biotechnology of national fermented milk products | төртінші курс | 5 | 150 | 1 | 2 | 0 |
The purpose of the discipline is to master scientific theoretical knowledge about microorganisms, including lactic acid bacteria, yeast used in the production of national fermented milk products. As a result of mastering the discipline, the skills of the research organization of modern biotechnological processes in the production of fermented milk products, their application in practice are formed.
No
No
1. working in a group
2 Brainstorming
3. Exchange of views
4. Critical thinking
| 1 | LO 6- 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 | LO 10 - 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 | Chemical composition and properties of milk | Жазбаша |
| 2 | Types of disinfection in the production of dairy products and their application | Жазбаша |
| 3 | Valuable substances contained in horse milk (minerals, lipids, enzymes) | Жазбаша |
| 4 | Valuable substances contained in camel milk (minerals, lipids, enzymes) | Жазбаша |
| 5 | Valuable substances in sheep's and goat's milk (minerals, lipids, enzymes) | Жазбаша |
| 6 | Types of fur coat, manufacturing technology | Жазбаша |
| 7 | Materials of biotechnology. | Жазбаша |
| 8 | Kefir preparation technology | Жазбаша |
| 9 | Valuable substances in cow's milk (proteins, carbohydrates, vitamins) | Жазбаша |
| 10 | The technology of cooking butter and cheese | Жазбаша |
| 11 | Features of children's ice cream and milk drinks | Жазбаша |
| 12 | Dairy products for children | Жазбаша |
| 13 | Defects that occur in the production of dairy products | Жазбаша |
| 14 | Types and technology of kumis preparation | Жазбаша |
| PÇ1 | PÇ2 | PÇ3 | PÇ4 | PÇ5 | PÇ6 | PÇ7 | PÇ8 | PÇ9 | PÇ10 | PÇ11 | PÇ12 | PÇ13 | PÇ14 | PÇ15 |
|---|
| Textbook / Material / Recommended Resources | ||
|---|---|---|
| 1 | Biotechnology facilities. Educational tool. G. I. Isaev, A. T. Musabekov, E. K. Ibrahimova. - Turkestan: Turan, 2021. | |
| 2 | Sanitary and microbiological control of food products: educational and methodological tool. G.J. Abdieva, A.S. Kistaubayeva, I.S. Savitskaya. - Almaty, 2020 | |
| 3 | Methodical guide to food biotechnology /R.Zh. Berzhanova, T.D. Mukasheva, R.K. Sydykbekova [and others]. – Almaty: Kazakh University, 2018. | |
| 4 | Food biotechnology: Kh. Kh. Makazhanova, J. T. Lesova, S. A. Nadirova. Textbook. 'Era', 2012 | |
| 5 | Kabylbekova, G.K. Food biotechnology: Electronic textbook. . - Karaganda: KSTU, 2015. | |
| 6 | Laboratory textbook for the subject of general food production technology. Usembayeva J.K., Shansharova D.A., Almenova A.S. / – Almaty: Lem publishing house, 2015 | |
| 7 | Microbiological bases of food and biotechnological production: Zh. T. Lesova et al. Textbook. / Almaty, 2013. |