1 | Basic principles of food science, precaution, working areas. |
2 | Classification of food |
3 | Chemical composition of foods, physical properties of foods and microbiological properties of foods |
4 | Definition and properties of meat and meat products |
5 | Definition and properties of milk and dairy products |
6 | Definition and characteristics of aquatic products |
7 | Definition and properties of vegetable and vegetable products
General characteristics of fruit and fruit products |
8 | General characteristics of cereal and cereal products, legumes |
9 | Midterm |
10 | Beverage Technology |
11 | Processes seen by foodstuffs |
12 | Causes of deterioration in storage and storage operations in food |
13 | Ancillary substances, additives used in the preparation of food |
14 | Food quality control and legislation |