Weeks | Topics |
1 |
Importance of fruits and vegetables in food nutrition
|
2 |
Biological, chemical and physical properties of fruit and vegetables
|
3 |
Production technologies of fruit vegetable juice and nectar
|
4 |
Process of tomato products
|
5 |
Tomato paste production
|
6 |
Tomato paste production
|
7 |
Concentration of fruit and vegetable juices
|
8 |
Calculation values of pasteurization and sterilization norms in heat treatments
|
9 |
Production of canned foods
|
10 |
Production technologies of jam and marmelade
|
11 |
Technologies of freze and cold preservation
|
12 |
Technologies of freze and cold preservation
|
13 |
Homework presentations
|
14 |
Drying technologies of fruit and vegetables
|