Know the structure, mode of operation and the plant's capacity, range and production plan, the number of employees, the main stages of the technological process, production processes of raw material processing.
Be able to make principled and instrumental-technological scheme of the production, sketches of the main technological equipment, learn how to manage the installation of continuous operation, monitor process performance, quality of raw materials and finished products.

Food technology
Technology of fermentation products
Technology of functional foods
Equipment for food industry
The layout of the equipment
Design enterprises of the industry
Process engineering

The maintenance practices in the distillery. 1. Characteristics of the plant and its main equipment-economic indicators. 2. Quality assessment of raw materials, auxiliary materials, target, by-product and waste production. 3. Raw material and storage. 4. Cooking means for Azucena. 5. Prepare the wort. 6. The propagation of pure culture production of yeast. 7. Fermentation of wort. 8. Excretion of alcohol from the mash and cleaning. 9. The separation of the receiving and storage of alcohol. 10. Auxiliary production.

1. Регламент технологічного процесу. Паспорти на технологічне устаткування. Робочі інструкції.
2. Технология спирта. / Под ред. проф. Смирнова Н.А. /.-М. Легкая и пищевая промышленность, 1981. '416с.
3. Мальцев П.М. Технология бродильных производств. - .У., Пищевая промышленность, 1980. -560с.

Written reports of the practice (30%)
The final test (70 %, credit): written-oral form (70%)