Technological bases of food safety. Guidelines for the study of the discipline

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна (2017) Technological bases of food safety. Guidelines for the study of the discipline. Технологічні основи безпеки харчових продуктів. Методичні вказівки з вивчення дисципліни. pp. 1-91.

Preview

Text ¦Ь¦Т ¦+¦- ¦-¦¬¦-TЗ ¦¦TГTАTБTГ ¦С¦¦¦¬¦¬¦¦¦¦¦- 2017.pdf Download (2MB) | Preview

Abstract

In the guidelines for the study of the discipline "Technological bases of food safety" for masters of the direction of training 181 "Food technology" specialization "Technology in the restaurant" full-time and correspondence forms of training shows the structure of the curriculum, thematic plan of lectures and practical training, questions for self-study, tasks for independent work, which will allow students to better navigate the discipline and improve the level of self-preparation for practical training. Each topic offers additional literature, links to Internet resources, control questions on the topic, which contributes to the approximation of the theoretical study of the material to practice. The list of proposed questions includes all the necessary elements to improve the level of training of students in the field of food safety and familiarize them with the basics of legislation in the field of food safety in Ukraine, which is an integral stage in the formation of future masters of high professional level. For masters of the direction of training 181 "Food technology" specialization "Technology in the restaurant industry" Donetsk national University of Economics and trade named after Mikhail Tugan-Baranovsky

Actions (login required)

View Item