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