• to know the basic technological, scientific, technical and economic terms and concepts; modern technological processes, ways of their implementation; requirements for standards as the main raw materials, auxiliary materials and targeted production; methods of chemical and microbiological control of production;
• to have an idea on how to improve existing technologies, improve product quality and reduce production costs, the outlook for the industry, the environmental condition of existing industries;
• ability to detect link the question of theoretical bases of production technology, the ability to choose the optimal settings implementation process operations;

prerequisites:
• Basics of Nutrition Physiology and Hygiene;
• Organic Chemistry;
• Analytical Chemistry;
co-requisites:
• Biochemistry;
• Physical and Colloid Chemistry;
• Introduction to Speciality;

Food production as chemical-technological scheme. Water and its properties, their manifestation in food technology. Main carbohydrates of industrial raw materials. Peсtin substances, their structure and role in the food industry. The value of carbohydrate fermentation production. Assimilation of carbohydrates by microorganisms. The chemical composition and classification of proteins. The structure and physico-chemical properties of amino acids. Lipids: general properties, functions in the cell. Enzymes, their basic properties and sources of receipt. Biochemical fundamentals of fermentation industries. The theoretical basis of water-thermal processing of raw starch (physical-chemical and chemical changes of starch, sugars, proteins during cooking). The theoretical basis of starch raw material hydrolysis. Terms enzymatic hydrolysis of raw materials. The nature of the effect of temperature on the rate of enzymatic hydrolysis of starch. Theoretical foundations of malt. Characteristics of species composition and biochemical raw materials for the production of malt. Theoretical fundamentals of cooking beer wort boiling process, beer wort with hops, its lighting and cooling. The theoretical basis fermentation of beer wort. The theoretical basis of yeast culturing. General biochemical characterization of yeast. Power sources, trace elements and substances for growth. The influence of external factors on the livelihoods of yeast: temperature, active acidity, concentration of the nutrient medium.

1. Домарецкий В.А. Технологія харчових продуктів: навчальний посібник / М.В. Остапчук, А.І. Українець. -Київ, НУХТ, 2003.- 568 с.
2. Плахотнік В.Я. Теоретичні основи технологій харчових виробництв: навчальний посібник / В.Я. Плахотнік, І.С. Тюрікова, Г.П. Хомич. – К.: Центр навчальної літератури, 2006. – 640 с.
3. Товажанський Л.Л. Теоретичні основи харчових технологій: навчальний посібник /Л.Л. Товажанський, В.А. Домарецький, А.М. Куц [та ін.].– Харьків: НТУ ‘‘ХПІ‘‘, 2010. – 720 с.
4. Товажнянський Л.Л. Загальна технологія харчової промисловості у прикладах і задачах : підручник / Л. Л. Товажнянський [та ін.] ; Харківський політехнічний ін-т, нац. техн. ун-т. – К. : Центр учбової літ-ри, 2011. – 832 с.
5. Домарецький В.А. Біологічні та фізико-хімічні основи харчових технологій: монографія / В.А. Домарецкий, А.М. Куц, О.Ю. Шевченко [та ін.] // під ред. д-ра техн. наук, проф. В.А. Домарецкого. – К.: Фенікс, 2011. – 704 с.

• written reports on laboratory work, oral examination, reference work (30%);
• final control (70% control measure, examination): written, oral form (70%).