In the food industry are different machines and devices designed for the mechanical processing of raw materials, heat treatment, fermentation, aging, distillation, distillation, bottling products. Knowledge of the design features of equipment, methods of its technological and mechanical calculation - a prerequisite for successful process control.

Processes and Apparatuses of Food Production
Thermotechnics
Theoretical Fundamentals of Food Technology
Food Technology
Fermentation Products Technology

Equipment for preparation of raw material for distilleries and breweries. Equipment for the receipt and processing of malt. Production equipment for the production of alcohol. Disposal of alcohol production. Technological equipment for beer production. Technological equipment produced vodkas. Storage equipment, aging and transport of the products of winemaking. Pumps and pipelines to move pulp, must and wine. Equipment manufacturing workshops and wine tasting. Equipment for heat treatment of wine. Lighting equipment products of wine and fruit juices. Equipment for the production of champagne (sparkling) wines. Equipment cognac production. Machines and apparatus for recycling wine.

1. http://vns.lpnu.ua/
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3. Халаим А.Ф., Панченко И.Н. Оборудование предприятий спиртовой и ликеро-водочной промышленности. -М.: Пищевая промышленность. 1976. 294с.
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Current control (40%) - Tests, oral examination
Final control (60%) - exam