Innovation in food technology
Innovative technologies in the field of food products and catering products for functional and specialized purposes
The goal of mastering the discipline
Formation of competencies in the field of innovations in food technologies.
The skills you get
- Capable of developing proposals to improve the efficiency of the technological production process, reduce the labor intensity of production, reduce the consumption of raw materials, materials, energy resources and increase labor productivity
Topics covered
- 1. Commercialization and innovation. 2. Problems of commercialization in scientific and educational institutions. 3. Analysis of the degree of development of the problem and evidence of its relevance 4. The project as an organizational form of implementation of R&D. 5. Identification and documentation of project work. Resource planning. 6. Planning periods and techniques for drawing up a research project plan 7. Risk management in the implementation of a research project 8. Presentation of research results. 9. Proposals. 10. Proposals. 11. Innovative technologies in the field of food products and catering products for functional and specialized purposes
When instructed
- 1st year, 2nd semester
List of references and sourses
Functional food ingredients and additives in the production of confectionery: 260100 "Food products from plant raw materials" and the direction of training of a certified specialist 260200 "Production of food products from plant raw materials", specialty 260202 "Technology of bread, confectionery and pasta" / G. O. Magomedov [et al.], 2015. - 438.
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