EXAMPLES AND PROBLEMS FROM THE COMPLEX TEACHING OF THE DISCIPLINE OF FOOD CHEMISTRY

Abstract

The materials of the article consider the possibilities for determining the goals of education of university students in the discipline of Food Chemistry with the aim of further developing the components of complex projects. When writing the article, many years of experience in teaching the discipline «General technology of the food industry» at the National Technical University «Kharkiv Polytechnic Institute» at the Department of Integrated Technologies, Processes and Devices were used. Developments are carried out to the application of modern, highly effective scientifically based technologies for the use of raw materials, for example, from types of chemical analysis of raw materials and products to the selection of technological stages. Examples and some features of possible training solutions are presented, which are based on experimental data for the development of mechanisms for the identification and classification of technological processes and devices in the form of intellectual property objects. The article shows examples of directions for improving technology and equipment for tomato processing in various ways, analyzed methods of intensification of technological production processes taking into account the knowledge gained from the discipline of Food Chemistry, as well as innovations of various types of companies with complex processing of various types of raw materials. The problem of disposal of various types of waste is considered in the form of complex complex processes, their research and analysis of energy- and resource-saving components.