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Authentication and falsification of food products

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Brief description of the course

To study and mastering of methods for establishing identity or authenticity of a food product according to its basic characteristics

Detailed description of the course

The study of the discipline is devoted to the methodology and methodology for solving issues of identification and falsification of food products, the acquisition by students of skills to identify authenticity and detect falsification of certain groups of food products. « Contents of the discipline The student must identify: - the main types of identification of food products; - the main types and methods of falsification of food products; - the basic criteria and indicators of identification; To study: - methods of identification and detection of food falsification; - modern measuring methods for identification of food products; - normative and technical documents for identification of food products; - methods of falsification and methods for identifying falsified food products. To reproduce: - conduct identification and conformity assessment of food products; - Identify the basic criteria and indicators of identification; - to apply methods of identification and detection of food falsification; To apply: - use methods of falsification and methods for identifying falsified food products; - to establish the connection of various types of falsification of food products with their characteristics; - conduct tests to identify falsified food products. To organise: - methods for controlling the identification and conformity of food products; - application of normative and technical documents in the identification of food products; - methods of identification and detection of food falsification. - in the implementation of qualified actions and making informed decisions in various areas of activity related to the identification of food products and the detection of their falsification

Course author

Фотография преподавателя #1

Tattibayeva Damira Baktiyarovna

Specialty – Taraz State University named after M.Kh.Dulati. Process Engineer on the specialty of "Technology of fish products and fats" Маster degree – 2006-2008 yy. Almaty Technological University - Master of Science and Technology, specialty of "Food Technology" PhD doctorate- 2009-2012 yy. ATU - Doctoral degree in "Food safety" 2011-2014 yy. University of Santiago de Compostela, (Spain) doctoral degree in "Food Science and Technology" 2006-2008 yy. Almaty Technological University, Master of industrial training of the department of "Technology of food products" 2008-2011 yy. Almaty Technological University , teacher of the department "Food Safety and Quality" From 2014 - to the present, senior Lecturer of the Department of "Food Safety and Quality" in the Almaty Technological University. Disciplines: Bachelor: 1. Qualimetry 2. Authentication and falsification of food products 3. Statistical methods of product and process quality management 4. Food quality and safety (Kazakh, Russian) email: damira-bt-7@mail.ru