[Food product technology. Inter-university Master's degree programmme in Nutrition Science. Teaching material] | Pārtikas produktu tehnoloģija. Starpaugstskolu akadēmiskā maģistra studiju programma ”Uzturzinātne”. Mācību materiāls
2008
Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Teaching material is designed to facilitate the learning of compulsory study subject ''Food production technology''. This teaching material includes both animal and plant origin raw material characterization, processing and a detailed evaluation of product manufacturing process technology. The main focus in the textbook is being placed on changes in nutrient inputs and primary storage, product manufacturing processes impact on the individual components and the assurance of food security and safety. The compilers of the teaching material say that postgraduate students with a Master's degree should have a good knowledge of the issues of food nutrients - protein, vitamins, minerals, carbohydrates, fat and other biologically active compounds - for ensuring the maintenance of nutrition. Postgraduate students with a Master's degree should have a good understanding of the process and the nature of technologies used in order to produce certain food products. As milk is one of the most important animal products and has a significant share of the Latvian population consumption, ''Animal raw materials processing technology'' section is devoting the main attention to milk, its processing in the preparation of a diverse range of dairy products.
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