to know the methods of technological design, characteristic of main and secondary materials and their uses, measures on environmental protection; to choose technological methods of raw materials processing for the production of food products; to make technological scheme, technological and energetic calculations; to be able to report the provisions of the draft

Theoretical Fundamentals of Food Technology
Food Technology
Quality and Safety Control of Foods
Processes and Apparatuses of food production
Fermentation Products Technology
Technological Equipment of Food Production
Industry Enterprises Design

Scientific and theoretical basis of the project. Characteristics of raw materials, intermediates, products, auxiliary materials and energy resources. Description of the technological scheme. The calculation of products. Consumption rates of basic types of raw materials, auxiliary materials, energy resources. Characteristic of by-products, industrial emissions and wastes. Technological, chemical and microbiological control of production

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2. Tekhnolohyya pyshchevykh proyzvodstv / Pod red. A. P. Nechaeva. – M.: KolosS, 2005. – 768 s.
3. Zahal?na tekhnolohiya kharchovoyi promyslovosti u prykladakh i zadachakh / L. L. Tovazhnyans?kyy, S. I. Bukhkalo, P. O. Kapustenko ta in. – K.: Tsentr uchbovoyi literatury, 2011. – 832 s.
4. Protsesy i aparaty kharchovykh vyrobnytstv. Kursove proektuvannya: Navch. Posib. / Za red. I. F. Malezhyka. – K.: NUKHT, 2012. – 543 s.
4. Metodychni vkazivky do kursovoho proektu z dystsypliny «Tekhnolohiya haluzi» / S. R. Mel?nyk, YU. R. Mel?nyk, B. O. Dzinyak, T. V. Chaykivs?kyy. – L?viv: NULP, 2009. – 16 s.

final control (test): oral form (100%)