Food Products Production (SUUK_055)
About Study Course
Objective
To gain knowledge of milk, meat, fish, eggs, grains, fruit and vegetables chemical composition, properties and their evaluation criteria, to understand the food during the production processes of their impact on food composition and nutritional value.
Prerequisites
Food chemistry.
Learning outcomes
Students will learn about food production characteristics, their impact on the composition and quality.
Students will gain an understanding of food composition of raw materials, it`s nutritional value, nutritional change in the production of foodstuffs, the basic principles of a particular food production process used in the merits of their role in improving food security and nutrition preservation.
Students will acquire the competence to evaluate the production of foodstuffs going processes, their impact on food composition and quality of food to advise users about the choice of products, their nutritional value, to explain the manufacture of food products used in the process of the need for food additives contained in the composition, etc. production aids merits.
