New Technologies of Food Production: Raw Materials, Additives, Quality - Svidlo, Karyna;Evlash, Victoria
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Innovative processes in the development of the food industry in Ukraine, related to the introduction of the world's achievements in science, technique and technology, determine the need of the appropriate training of engineering specialists. In the market conditions of the development of food enterprises, the activity of the manufacturing engineer is related to the development and introduction of new types of food products into the production and the expansion of their assortment, the search for innovative food technologies, the development and introduction of equipment that meets the current conditions of resource, energy saving, safety and quality.…mehr

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Produktbeschreibung
Innovative processes in the development of the food industry in Ukraine, related to the introduction of the world's achievements in science, technique and technology, determine the need of the appropriate training of engineering specialists. In the market conditions of the development of food enterprises, the activity of the manufacturing engineer is related to the development and introduction of new types of food products into the production and the expansion of their assortment, the search for innovative food technologies, the development and introduction of equipment that meets the current conditions of resource, energy saving, safety and quality.
Autorenporträt
The collective monograph scholars of the four universities of Kharkov is intended for specialists in the field of food engineering.The monograph outlines the conceptual framework for preparing future engineers-technologists in the food industry for creative professional activities.