Specialty: 181 Food Technologies. ED: Bachelor. Semester: 3. ECTS: 4.
Author: Ihor Ustymenko - Ph.D in Technical Science, Associate Professor of the Department of Technologies of Meat, Fish and Marine Products
Annotation: The aim of the discipline is for students to acquire the necessary knowledge about the composition, nature, structure and transformation of inorganic and organic compounds, the composition of food raw materials, products of its processing and chemical transformations that occur during production, storage, and familiarization with modern research methods.
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Author: Ihor Ustymenko - Ph.D in Technical Science, Associate Professor of the Department of Technologies of Meat, Fish and Marine Products
Annotation: The aim of the discipline is for students to acquire the necessary knowledge about the composition, nature, structure and transformation of inorganic and organic compounds, the composition of food raw materials, products of its processing and chemical transformations that occur during production, storage, and familiarization with modern research methods.
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- Викладач: Устименко Ігор Миколайович