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Bachelor’s students study innovative technologies for the development of new types of plant-based food products, raw food materials, modern processing methods of raw plant-based materials, organization of quality control in the production process using modern requirements of scientific and technological development in the field of plant-based food processing.
- storage and processing of food raw materials,
- operation of technological equipment of food enterprises;
- organization of input quality control of raw materials for food additives;
- production quality control of semi-finished products and process parameters; quality of finished products;
- development of new types of products and technologies for their production in compliance with the principles of healthy nutrition;
- preparation of project documentation for the construction of new enterprises and modernization of existing ones.
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