Functional foods
The discipline functional foods examines the basic principles of creating functional food products, classification, and regulatory documents.
The goal of mastering the discipline
Formation of competencies in the field of functional foods.
The skills you get
- Capable of scientifically substantiating the development and creating new functional food products to solve scientific and practical problems
Topics covered
- 1. Basic principles of creating functional food products 2. Functional bakery products for therapeutic nutrition 3. Functional confectionery products for therapeutic nutrition 4. Functional pasta products for therapeutic nutrition 5. Technologies of dairy functional food products 6. Dihydroquercetin and arabinogalactan as biologically active additives in the production of functional food products
When instructed
- 2nd year, 1st semester
List of references and sourses
1. Koryachkina Svetlana Yakovlevna. New types of flour and confectionery products / S. Ya. Koryachkina, 2001. - 212.
Instructors
Phone
Mail