Научно-обоснованное проектирование пищевых композиций
Научно-обоснованное проектирование пищевых композиций
Авторы: Надточий Л. А., Проскура А. В., Мурадова М. Б.
Издательство: НИУ ИТМО (Санкт-Петербургский национальный исследовательский университет информационных технологий, механики и оптики)
2021 г.
Кол-во страниц: 31
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This manual allows the student to understand the methodological principles of designing the composition of multicomponent products, considering the quality indicators of raw materials and finished products. This course will provide an overview of knowledge of nutritional science, in particular of the latest advances in food science in the field of active and healthy longevity and also advanced technologies of the modern manufacturing industry. Studying this course will allow students to gain skills in development of recipes and technologies for the production of specialized foods for various population groups. As a result of studying the discipline students will know how to design a science-based food composition with desirable properties for specialized nutrition.
