to know the theoretical and practical basis of innovative food technologies, modern technological schemes and regimes, ways to improve product quality and reduce the cost of material and energy resources, create non-waste technologies; to be able to analyse and forecast trends in the development of food technologies, to be able to identify and solve problems in the food industry; to have an understanding of the current status, current problems, main objectives and directions of development of the food industry

• Theoretical Fundamentals of Food Technology
• Food technology
• Research Methodology

Modern competitive and advanced food technologies, new raw materials, modern methods of production intensification, methods and techniques to improve the quality and value of products, increasing the duration of its storage. Scientific, technological and technical bases of search, preparation and implementation of innovations that will improve the efficiency of existing and / or new food products with improved properties

1. Innovatsiyni tekhnolohiyi produktiv brodinnya i vynorobstva: pidruchnyk / S. V. Ivanov, V. A. Domarets?kyy, V. L. Prybyl?s?kyy [ta in.]. – K.: NUKHT, 2012. – 487 s.
2. Shyyan, P. L. Innovatsiyni tekhnolohiyi spyrtovoyi promyslovosti. Teoriya i praktyka: monohrafiya / P. L. Shyyan, V. V. Sosnyts?kyy, S. T. Oliynichuk. – K.: «Askaniya», 2009. – 424 s.
3. Sovremennye tekhnolohyy y oborudovanye sveklosakharnoho proyzvodstva / V. O. Shtanheev, V. T. Kober, L. H. Belostotskyy y dr. – K.: Tsukor Ukrayiny, 2003. – 352 s.
4. Vasyukova, A. T. Sovremennye tekhnolohyy khlebopechenyya: Uchebno-praktycheskoe posobye / A. T. Vasyukova, V. F. Puchkova. – 3-e yzd. – M.: YTK «Dashkov y Ko», 2011. – 224 s.

• writing reports on laboratory work, oral questioning, control work (30%)
• final control (exam): written-oral form (70%)