Educational disciplines for SVO “ Bachelors.” specialty 204 “Technology of production and processing of livestock products”
Educational and professional program “Technology of production and processing of livestock products” training bachelors.
- Curriculum 2021 daily
- Curriculum 2021 correspondence
- Stakeholder review Rybakova VV.
- Stakeholder review Kmit NM.
- Stakeholder review Vladova-Zhulavska OS.
- Stakeholder review Grab OV.
COMPULSORY DISCIPLINES
History of Ukraine and Ukrainian culture
The purpose of teaching the discipline “History of Ukraine and Ukrainian culture” is to develop the national identity of future professionals, education of patriotic and moral and ethical beliefs, formation of political culture and humanistic thinking, national consciousness, instilling skills of scientific analysis, understanding prospects nationallycultural renewal and patterns of historical development.
Informatics and information technologies
The purpose of teaching the discipline “Informatics and Information Technology” is to form a modern level of information and computer culture, teaching students to use personal computers (PC) in the educational process and in practical work after graduation, acquainting students with the principles of data organization, editing them and using for
solving modern problems, as well as the formation of topical issues, related to the basics of modern technological means of information processing and information technology. The purpose of the course is also to prepare applicants for higher education for the conscious study of related computer science disciplines.
Ukrainian language
In the context of building Ukrainian statehood, there is a need for specialists with impeccable command of the Ukrainian language, що, in turn, creates conditions for the introduction of the discipline “Ukrainian language” in the system of professional education, related to the study of new professional and business communication, which will affect the development of professionally oriented personal competencies, able to realize their creative potential in the public interest. All this involves updating the essence of learning, which would stimulate systematic and independent work of applicants, increase the objectivity of knowledge assessment and promote healthy competition among students. Отже, modern learning should be aimed at that, that applicants acquire the skills of practical use of means of expression in the state language, which can provide a course study, of the above.
Higher mathematics
The purpose of teaching the discipline “Higher Mathematics” is: promoting the intellectual development of students; formation of students’ skills of abstract thinking, ability to generalize, analyze, find patterns, think logically, plan ahead; developing students’ ability to learn independently.
Foreign Language
The purpose of teaching the discipline “Foreign Language” is to prepare the applicant first (bachelor’s degree) level of higher education to effective communication in a foreign language in a professional environment, which implies that the applicant has such speech skills and language skills, which after the course will give him the opportunity: find new text, graphic, audio and video information, contained in English-language materials; analyze English-language sources of information to obtain data, that are necessary to perform professional tasks; translate English professional texts into the native language, using bilingual, terminological and other dictionaries; write professional texts in English; demonstrate intercultural understanding and prior knowledge in a specific professional context; discuss professional issues.
Philosophy
The purpose of the discipline is to teach students the main principles and concepts of modern philosophy, taking into account the latest advances in philosophy and science, formation of knowledge about the essence of culture as a form of human activity, its varieties and historical and typological features, role in the formation of personality and development of society, formation of political culture and humanistic thinking, instilling skills of scientific analysis, aimed at ensuring an independent understanding of the patterns of historical development.
Biochemistry with the basics of nutrition physiology
The purpose of the course is to promote the formation of higher education students’ systematic knowledge of the molecular mechanisms of functioning of biological systems; creation of a theoretical basis for further study of technological disciplines; providing theoretical knowledge and practical skills to determine the quality of livestock products, independent understanding of the laws and materiality of biochemical processes, which occur in the production and processing of livestock products and are characterized by complexity and uncertainty of conditions.
Technical microbiology
The purpose of the discipline – mastering knowledge and practical skills, sufficient for the formation of competencies, necessary to provide microbiological support for engineering activities of technologists of enterprises for the production and processing of livestock products, formation of students’ sustainable system of views and theoretical knowledge about basic and traditional, as well as modern and latest research methods, used in microbiology, to ensure compliance of products at all stages of its technological and life cycle with safety requirements, established in state laws, national and international legal documents.
Syllabus Technical microbiology
Breeding and genetics of farm animals and poultry
The purpose of teaching the discipline “Breeding and genetics of farm animals and poultry” is to study the basic laws and patterns of genetics, generalization and use in practice of theoretical knowledge in the breeding of farm animals and poultry, breeding new breeds with given morphological characteristics.
Feeding farm animals
The purpose of teaching the discipline “Feeding of farm animals” is to form in students a system of knowledge and skills for the organization of a scientifically sound system of feeding farm animals, progressive ways of rational use of feed, features of feeding certain species of animals.
Anatomy, physiology and histology
The purpose of teaching the discipline “Anatomy, physiology and histology “is the acquisition of theoretical knowledge in the field of organ structure, apparatus and systems of farm animals and poultry in inseparable connection with their functions from the cellular level to the level of the whole organism in the comparative-species aspect; on the basis of general laws to determine the species, age and functional features of organs, related to the historical, individual development and conditions of existence of the organism as a whole.
Feed technology with the basics of feed production
The purpose of teaching the discipline “Technology of feed with the basics of feed production” is to acquaint students with the state of the feed industry in the world, the main technological processes of feed production, principles of construction of technological process of production of compound feeds, as well as the acquisition by students of professional figurative thinking and the necessary theoretical knowledge of the main types of feed and additives, technological methods of their production, acquisition of skills and abilities for effective storage, processing of feed into feed products and their use as part of feed.
Livestock and poultry meat quality modeling
The purpose of teaching the discipline “Modeling the quality of livestock and poultry meat” is the need to train specialists with systematic knowledge and abilities to solve problems of an innovative nature in the field of processing of livestock products; forecasting the reproduction and productivity of animals, with the use of inbreeding, improvement and creation of lines and breeds of animals, preservation of the gene pool; animal feeding experiment planning skills, analysis, systematization and processing of scientific information on normalized animal feeding; means of physical control, chemical and biological factors of the environment, approbation and sanitary and hygienic assessment of new types of feed, feed additives, technological equipment, means of caring for animals and studying their behavior in order to obtain from them the maximum number of products due to genetic potential; to develop different types of models of technological processes of livestock production; analysis of the state of populations, breeds and types of farm animals, determination of their tribal and economic value by origin, individual qualities and offspring; conducting a modern technological process of production and primary processing of edible eggs and poultry meat, marketing systems in poultry; to ensure environmental safety at the enterprise by complex processing of raw materials of animal origin.
Physics and chemistry of raw meat
Deep special knowledge of physicochemical processes and changes, occurring in meat during processing and production of meat products allow to receive high-quality and safe meat products with characteristic taste, color, aroma and functional and technological properties. A modern specialist in the production and processing of livestock products must have the knowledge, related to the structure, composition and physico-chemical properties of tissues of meat of farm animals and with the basic laws of processes and changes, occurring after the slaughter of animals, during storage and under the influence of biological and physicochemical factors. The basis of technological processes, occurring in the manufacture of meat products are mainly biochemical and / or physico-chemical transformations of various components of raw materials of animal origin and are inextricably linked with the use of special knowledge for the development, improvement, introduction and development of scientifically substantiated technologies of meat products production at the enterprises of meat processing branch taking into account regional and national features.
Chemistry and physics of raw milk
The purpose of teaching the discipline “Chemistry and Physics of Raw Materials” is to provide students with in-depth knowledge of chemistry and physics of dairy raw materials in its processing and development, improvement, introduction and development of technologies for the production of high quality and safe dairy and milk products.
Veterinary-hygienic and zootechnical bases of organization of dairy farms
The purpose of teaching the discipline “Veterinary and hygienic and zootechnical foundations of dairy farms” – to provide students with special knowledge, necessary theoretical and practical skills, related to modern and new components of technological processes of production and
processing of livestock products with the provision of optimal conditions for keeping farm animals, biological safety and implementation of technological control of modern technologies for milk production for effective economic activity of the enterprise.
Technology of production and primary processing of meat products
The purpose of teaching the discipline “Technology of production of primary processing of meat products” is to provide students with professional figurative thinking and the necessary theoretical knowledge, skills and abilities: on the study of milk production technologies, beef in the national economy, as well as primary processing technologies of cattle, processing of food and technical secondary raw materials from processing of slaughter animals of cattle, technologies for the production of a wide range of meat products, equipment used in technological processes, to prepare students for the next professional activity in the meat industry.
Veterinary-sanitary and technological examination of milk
The purpose of teaching the discipline “Veterinary-sanitary and technological examination of milk“- is the formation of clear knowledge about veterinary and sanitary requirements for obtaining good quality raw milk, mastering the legislation and organizational structure of the state veterinary service of Ukraine at the objects of state veterinary control (farms), clear solution to the issues of veterinary-sanitary and technological research and hygienic-sanitary safety of livestock raw materials, essence of the main technological processes of milk processing and substantiation of the main technological parameters with measures for the rational use of raw milk.
Technology of production of poultry and rabbit products
The purpose of teaching the discipline “Technology of production of poultry and rabbit products” is to provide students with professional figurative thinking and the necessary theoretical knowledge of the technology of primary processing of poultry and rabbits, with poultry meat production technologies, rabbits and table eggs, processing of technical raw materials, as well as with types of equipment, which is used in technological processes.
Technology of production and primary processing of pig products
The educational component is devoted to the study of the system and organization of production of breeding and marketable pig products. This system includes biological features, exterior and constitution, breeds of pigs and the organization of breeding work, general and post-operational technology of production of breeding products and marketable pork (playback, breeding and repair of young stock, rearing of marketable young stock, fattening and sale of pigs), modeling of technological processes in production. The training system uses technical teaching aids: multimedia support, movies about selection and features of pork production technology, in the conditions of farms of different types. It unites the complex of sciences, studying transportation technology, pre-slaughter preparation, primary processing of slaughter animals, meat storage and change technology, which occur in it after slaughter, technology of food by-products processing, intestinal raw materials and primary blood processing, endocrine-enzyme raw materials and skin raw materials. In laboratory-practical classes, applicants calculate various elements of the selection and technological process. The discipline “Technology of production and primary processing of pig products” also addresses issues related to the sale of slaughter animals, their transportation by various transport, technologies of pre-slaughter preparation of animals and their slaughter, calculations of meat and offal yields, canning of meat products. The result of studying the discipline is the training of qualified specialists, able to solve the problem of rational organization of reproduction, pig breeding, carrying out their primary processing and rational use of slaughter products to ensure the parameters and implementation of technological control of modern technologies of pork production.
Life safety and basics of labor protection
Goal youteaching discipline is acquisition applicant competencies, knowledge, skills and abilities to carry out the professionandnoi dіI amlbnоsti by specialty, taking into account the risk of man-made
accidents, etc.иbirth hazards, which can cause emergencies and lead to nisfavorable consequences on business facilities (in particular on pіbusinessтwah production and processing of livestock products), and tаkoz fормinandnnot in applicants youдNSовідаlbnоsti for osобistu ta kоlekтivwell beзNSisNS with enternnyam assetfoot and healthy lifestyle. Ngiving knowledge, skills, abilities (competencies) to implement an effective professional activities by ensuring optimal labor protection management on pіenterprises з production and processing of livestock products, formation in applicants вidNSовідаlbnоsti for osобistu ta kоlekтivwell security and awareness nisобheeдnosthose required inиконаnnot in novnоmu oбall guarantee measures
beзNSiski prаthese on working mісshop.
Entrepreneurship and investment activities in the food and processing industries
The purpose of the discipline is to consolidate in students, who study in the specialty “Entrepreneurship and investment activities in the food and processing industry”, basic theoretical provisions on the organization of entrepreneurial activity in Ukraine, gaining practical skills in solving topical issues, with which the businessman can face in the course of realization of business activity. Introduction to the essence and mechanism of investment; formation of theoretical and methodological base, necessary for perfect mastery of the practice of using investment instruments to attract investment; developing the ability to evaluate and analyze investment portfolios and projects, as well as investment policy, held in the country in the food and processing industries. The course aims to teach students to engage in civilized business and entrepreneurship.
Стандартизація, accounting and reporting in the production and processing of livestock products
The purpose of teaching the discipline “Standardization, accounting and reporting in the production and processing of livestock products “is the acquisition by students of theoretical and practical knowledge of standardization, accounting and reporting in the production and processing of livestock products, as tools for product quality formation, as well as the preparation of higher education students for the conscious study of related disciplines. The task of the course is the formation of professional knowledge and skills in standardization, accounting and reporting, mastering the practical basics of developing regulatory documentation for various types of products; analysis of the current state of preparation of modern regulatory and legal documentation in the food industry.
Milk processing technology
The discipline “Milk Processing Technology” is a discipline of the training cycle, in the study of which students form a professional figurative thinking, theoretical knowledge and practical skills are required, related to production and technology, design and research activities in the field of development, improvement, introduction and development of scientifically substantiated technologies of milk processing into high-quality and safe dairy and milk-containing products at milk processing enterprises of different capacity taking into account the principles of organization of waste-free production and features of the Southern region of Ukraine. The content of the discipline includes six content modules, covering all branches of the dairy industry – processing of milk into whole milk products, oil and spreads, cheeses and cheese products, canned milk and milk, морозиво, dairy baby food. The objectives of the discipline “Milk Processing Technology” are: ability to solve complex specialized problems and practical problems in the technology of processing livestock products – milk, which involves the use of certain methods, technological methods and scientific bases of milk processing technology and is characterized by complexity and uncertainty of conditions; study of quality requirements for raw milk, its mechanical and antibacterial treatment, storage conditions; study of research methods for the quality of raw materials and finished products, as well as production control systems; acquaintance with the regulatory framework of the dairy industry, assortment range and classifications of dairy, combined and dairy products of different groups; study of technological schemes of milk processing into dairy, combined and dairy products of different groups, including. Baby food, their hardware design, features of preparation of raw materials for processing, essence of technological processes, conditions of formation of consumer properties, packing, storage and transportation of finished products; formation of knowledge about the peculiarities of development, improvement, introduction and development of scientifically substantiated technologies of milk processing into high-quality and safe dairy and milk-containing products of the classical and modern range.
KP on Milk Processing Technology
Courses aboutisquoting is intended:
– systematization, consolidation and expansion of theoretical and practical knowledge of technology processing молока, application of this knowledge in solving complex tasks of the dairy industry;
– development of skills of independent work, mastering the technique доresearch and experimentation in solving problems and issues, which developsare in the course aboutiskty;
– finding out preparedness applicants for higher education to independent roboots ond qualifying bachelor’s degree in the specialty 204 «Technology production and processing of livestock products».
Methodical instructions for KP performance Milk processing technology
Fundamentals of designing enterprises for the production and processing of livestock products
The purpose of teaching the discipline “Fundamentals of designing enterprises for the production and processing of livestock products»- gaining knowledge of the basics of design, modernization, technical re-equipment, reconstruction and expansion of enterprises for the production and processing of livestock products with the use of engineering calculations, regulatory documentation, optimal parameters of technological processes, that will allow to apply in practice of reception of safe raw materials of an animal origin with the set chemical composition and high-quality meat, dairy and milk-containing products, taking into account the requirements of environmental protection.
Work program Fundamentals of design
Syllabus Fundamentals of design
Meat processing technology
The purpose of teaching the discipline – provide an opportunity for students to gain complete knowledge in matters, related to the processing of raw meat. Processing of raw meat involves the possession of modern production technologies for all types of meat products. Physiology and biochemistry of different species of animals allow the effective selection of raw materials, processes of processing and storage of quality of meat products. This discipline enables the future graduate to be competitive, to work in all areas of meat processing plants.
KP on Meat Processing Technology
Course design is the final stage of the study of the disciplines of educationіprocess in the training of young professionals in the field. The purpose of course design is to consolidate and systematizeоrhetorical and practical knowledge by the studied disciplines and their application to solving specific tasks, as well as organization and design skills technological processes in compliance with existing requirements.
Methodical instructions for KP execution
Introductory practice
Pre-diploma practice
Certification exam
Bachelor’s qualification work
Methodical instructions for performing the qualification work of a bachelor
SELECTIVE DISCIPLINES
Biology with basics of zoology and morphology
The purpose of teaching the discipline “Biology with the basics of zoology and morphology” is the formation of students – future professionals, basics of theoretical knowledge on biology, zoology and morphology for further ability to solve complex specialized problems and practical problems in the technology of production and processing of livestock products or in the learning process, which involves the application of theories and methods of zooengineering and is characterized by complexity and uncertainty of conditions.
Technological equipment of enterprises for production and processing of livestock products
The purpose of teaching the discipline “Technological equipment of enterprises for production and processing of livestock products»- to give students a set of knowledge and teach them to navigate in the field of technological equipment of enterprises for the production and processing of products of animal origin.
Mammalian genotypes in the formation of milk quality
The main objectives of the discipline “Genotypes of mammals in the formation of milk quality” is to study the phenomenon of heredity and variability of traits of living organisms, methods of qualitative improvement of herds of different species of farm animals, develops the theory and practice of breeding. Acquired knowledge of the discipline contributes to the successful solution of problems to increase the resistance of animals to infectious and invasive diseases and prevent the manifestation of genetic abnormalities; mastering the modern theory of animal breeding, methods of their selection and selection and evaluation of breeding and productive qualities, ways of breeding and improvement of existing breeds, types and lines of animals; development of modern advanced technologies for the production of certain types of livestock products.
Veterinary-sanitary and technological examination of meat and dairy products
The program of the discipline “Veterinary-sanitary and technological examination of meat and dairy products” provides for the study of material on veterinary and sanitary control of meat and dairy products in industrial conditions of enterprises upon receipt, storage and sale of finished products. Acquisition of knowledge and skills to identify counterfeit meat and dairy products, organization of veterinary and sanitary control and assessment of physicochemical and organoleptic parameters in meat and dairy products.
Fundamentals of veterinary medicine
The purpose of teaching the discipline “Fundamentals of Veterinary Medicine” is to acquaint future bachelors in the field of animal husbandry to ensure product safety, produced, provide information on risks of biogenic origin (microbial, helminthic and others), and man-made origin (feed and food additives, growing conditions, technological agents and more), і, so, prevent production, which may cause harm to consumers, personnel of livestock farms and food industry enterprises, and to prevent the spread of the disease among animals.
Technology of beekeeping products
Мthis is the study of the discipline of knowledge and understanding of the subject area and understanding of professional activity. is the formation of special knowledge about bee products, their composition, properties, production technology, processing and storage. Ability to solve complex specialized problems and practical problems in the field of professional activity or in the learning process, which involves the use of certain tools, methods, methodical methods and scientific principles of physical education and is characterized by complexity and uncertainty of conditions.
Основи автоматизованого проектування
The purpose of the discipline “Fundamentals of automated designis the acquisition by students of theoretical and practical knowledge of the basics of automationdesign of enterprises for the production of animal raw materialswalking and its processing into dairy, dairy and meat products usedimprovement of methods and means of computer graphics and their further deepening in the implementation of course and diploma projects.
Безвідходні технології молокопереробних виробництв
The analysis and generalized experience of using the main components of milk – fat are given, proteins, lactose, given the characteristics of intermediate products, regulatory costs and possible waste. The issues of design and practical experience of production organization are covered. Methods of processing secondary milk raw materials on the principles of waste-free technology on the completed and closed cycles are given.
Complex processing of secondary raw milk
Scientifically substantiated technologies of production of high-quality and safe dairy products from secondary animal raw materials at the enterprises of dairy industry are presented. The basic information on the equipment for their processing is given, covered design issues and practical experience of production organization. Considerable attention is paid to new products from secondary animal milk raw materials, production of which is under development, the use of membrane processes in the processing of animal raw materials. Scientifically substantiated technologies of production of high-quality and safe dairy products with application of membrane processes are presented (lactose-free and low-lactose dairy products, in particular low-lactose ice cream, liquid and dry lactose-free protein-lipid concentrates of buttermilk, lactose-free dairy whipped desserts, etc.). The economic efficiency of the use of membrane processes in the processing of animal raw materials is shown.
Biosafety and radiobiology
The purpose of teaching the discipline “Biosafety and Radiobiology” – to form higher education systems of knowledge and skills in the discipline, the content of which covers the issue, associated with the development of technology, relating to research, animal feeding issues, care for human and animal health and life, on the effect of ionizing radiation on living organisms and their grouping, preservation of dangerous pathogens and their impact on all living things, surrounding a person, and on her own. Discipline is an integral part of building a skilled technologist, contributes to raising the level of knowledge on the main issues concerning the impact of modern development of science on all living things, consequences of this impact, international norms and laws of Ukraine on the regulation of biosafety and radiobiology, which take place at the present stage of development of economic activity of enterprises for the production and processing of livestock products.
Safety in milk production and processing
The purpose of teaching the discipline “Safety in milk production and processing” is for students to acquire the necessary knowledge in the field of production of safe quality raw milk and dairy products., as well as microbiological processes in the production and processing of livestock products, mastering the methods of microbiological control.
Complex practice
The content of this program reflects the order of passing and mastering the educational and professional program by applicants and is aimed at deepening knowledge and skills, that were obtained during the theoretical training. Comprehensive practice allows you to assess the readiness of applicants for self-employment, as well as to prepare for the qualification work.
Methodical instructions to complex practice
Physical Education
The purpose of teaching the elective discipline “Physical Education” is harmonious, moral and volitional and physical development of personality, shapemeeting the need for physical culture and sports, healthy lifestyle skills, training and improvement of techniques of health-improving types of motor activity, increasing the level of physical and psychological fitness.
Fundamentals of professional activity
Livestock is one of the main branches of agriculture in the country and many of its regions. It determines not only the efficient operation of agricultural producers, but also plays an important role in providing the population with dairy and meat products. Today it is necessary to find radical measures, aimed at improving the efficiency of production in agricultural enterprises through the introduction of innovative techniques in production technology and quality improvement. Innovative activity makes a significant contribution to improving the efficiency of enterprises and is a major factor in its development. Level of development and dynamism – science, new technologies, science-intensive industries and enterprises, actively implement innovations, – provide the basis for sustainable economic growth. Currently, the dairy industry is a large industrial branch of the food industry, which is armed with thousands of units of modern technological and energy equipment, and hundreds of current lines, many means of mechanization and automation of technological processes.
Risk management in organizations
The discipline “Risk Management in Organizations” gives graduates a deep understanding of the features of risk management in the implementation of activities in the public sphere. Students will be able to independently perform risk analysis in public administration at both qualitative and quantitative levels, evaluate its degree, model and take it into account, manage risk, applying methods adequate to the goals and the accepted system of hypotheses in public administration.
Syllabus Risk Management in Organizations