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Food Raw Materials and Commodity Science 1, 2
Course Information
| Course | Food Raw Materials and Commodity Science 1, 2 | Code | TVOP3505 |
|---|---|---|---|
| Field of study | 60720100 – Food Technology(About the types of products) educational field | Semester | 1 |
| Form of Study | Full-time | Taught Language | English |
| Lectures | 16 | Practical Lessons | 14 |
| Laboratory | 16 | Independent Work | 74 |
| Total Hours | 120 | Credits | 4 |
| Teacher | Dildora Kabulova |
Lectures – Semester 5
| Code | Theme | Material |
|---|---|---|
| L1 | Theme 1. Introduction to the Subject: "Food Raw Materials and Commodity Science" | Download |
| L2 | Theme 2. Types of Cereal Crops | Download |
| L3 | Theme 3. Types and Classification of Groats | Download |
| L4 | Theme 4. Classification and Application of Flour | Download |
| L5 | Theme 5. Malt and Malt Preparations | Download |
| L6 | Theme 6. Fresh Fruits and Vegetables | Download |
| L7 | Theme 7. Sugar and Honey | Download |
| L8 | Theme 8. Flavoring Products | Download |
| L9 | Theme 9. Edible Fats and Oils | Download |
| L10 | Theme 10. Milk and Dairy Products | Download |
| L11 | Theme 11. Meat Products | Download |
| L12 | Theme 12. Fish Products | Download |
| L13 | Theme 13. Eggs and Egg Products | Download |
| L14 | Theme 14. Refreshing Beverages | Download |
| L15 | Theme 15. Dough Leavening Agents | Download |
Practical Lessons – Semester 5
| Code | Theme | Material |
|---|---|---|
| P1 | Methods for Assessing the Quality of Consumer Goods | Download |
| P2 | Quality Requirements for Bread and Bakery Products | Download |
| P3 | Confectionery Products | Download |
| P4 | Starch and Molasses | Download |
| P5 | Fresh and Berry Fruits and Their Assortment | Download |
| P6 | Tea and Its Assortment | Download |
| P7 | Coffee and Its Assortment | Download |
| P8 | Egg Quality Indicators | Download |
| P9 | Basic Processes of Cognac Production | Download |
| P10 | Types of Cheese Products: Packaging, Storage and Safety Conditions | Download |
| P11 | General Technology of Ethyl Alcohol Production | Download |
| P12 | Fish and Fish Products | Download |
| P13 | Meat Semi-Finished Products | Download |
| P14 | Raw Materials for Sausages and Sausage Products. Seasoning Materials, Technological Drawings | Download |
| P15 | Types of Canned Milk | Download |
Laboratory Lessons – Semester 5
| Code | Theme | Material |
|---|---|---|
| Lab1 | Analysis of the Compliance of Organoleptic Indicators of Food Raw Materials with Standard Requirements | Download |
| Lab2 | Sampling and Preparation for Analysis of Grain Products | Download |
| Lab3 | Determination of the Transparency of Wheat Grain | Download |
| Lab4 | Analysis of the Compliance of Physicochemical Indicators of Flour Products with Standard Requirements | Download |
| Lab5 | Determination of the Quantity and Quality of Gluten in Wheat | Download |
| Lab6 | Analysis of Organoleptic and Physicochemical Indicators of Malt | Download |
| Lab7 | Detection of Adulteration in Honey | Download |
| Lab8 | Determination of Nitrite and Nitrate Content in Vegetables | Download |
| Lab9 | Inspection of Canned Fruit and Vegetable Products | Download |
| Lab10 | Determination of Pectin Content in Fresh Fruits and Vegetables | Download |
| Lab11 | Determination of the Quality Indicators of Eggs | Download |
| Lab12 | Determination of Moisture and Salt Content in Butter | Download |
| Lab13 | Determination of the Acidity of Curd | Download |
| Lab14 | Determination of Milk Density | Download |
| Lab15 | Determination of Milk Acidity | Download |