Minor «Quality and innovation in the food industry»
Quality and innovation in the food industry play a key role in meeting consumer needs and ensuring food safety. Quality management systems. Product expertise, standards and certifications (ISO, GOST), customer feedback. New production and packaging technologies. Development of functional and healthy products. The use of alternative ingredients.
Aim | Formed key competencies | Learning outcomes |
The goal is to gain students' knowledge in the field of the use of food additives and ingredients in the food industry, familiarization with new resource-saving green technologies, rules for the examination of food products | Demonstrate knowledge in the field of innovative technologies in the food industry, the use of food additives and biologically active substances, the ability to conduct qualitative analysis of raw materials and finished products | To ensure the production of high-quality products in accordance with the requirements of regulatory documents and modern nutrition science |
№ | Minor Courses | Description |
1 | Food and dietary supplements | |
2 | Green technologies in the food industry | |
3 | Examination of food products |