to know the structure of the industry and range of products, scientific basis, stages and modes of the technology of fermentation products, direction and purpose of their application in the food industry, regulatory requirements for raw materials, commodity products and wastes; to be able to evaluate the quality of raw materials and products of the industry, to be able to carry out technological, chemical control of production and to analyze parameters of technological processes, to be able to perform technological calculations and technological schemes; to have an idea of the current state and development prospects of the industry, the current raw materials complex processing, products defects, their causes and ways of prevention

• Technical Microbiology
• Fundamentals of Biochemistry
• Food Technology

The structure of the industry, theoretical and practical basis, stages and modes of technology of fermentation products (malt and beer, rectified spirit, baking yeast), technological schemes of productions, characteristics of the raw materials, production and wastes, regulatory requirements for quality, areas of fermentation products application and their role in food technology

1. Kovalevskyy K. A. Tekhnolohyya brodyl?nykh proyzvodstv : ucheb. posobye / K. A. Kovalevskyy. – K.: «Ynkos», 2004. – 340 s.
2. Kleshchev N. F. Obshchaya promyshlennaya byotekhnolohyya: Tekhnolohyya brodyl?nykh proyzvodstv : ucheb. posobye / N. F. Kleshchev, M. P. Ben?ko. – Khar?kov: NTU «KHPY», 2007. – 200 s.
3. Faradzheva E. D. Obshchaya tekhnolohyya brodyl?nykh proyzvodstv / E. D. Faradzheva, V. A. Fedorov. – M.: Kolos, 2002. – 408 s.
4. http://vns.lp.edu.ua/course/view.php?id=16

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