Hints on storage systems of food and problems related
Chemical composition and suitability for processing of food products.
Milk: nature, origin, composition. Pasteurization and sterilization of milk. Microfiltration. Cream, butter, fermented milk: production quality and technology.
Cheese production. Classification of cheeses and examples of specific cheese-making technologies.
Dietary fat: features and properties.
The process of olive oil extraction, chemical composition, properties. Seed oils: characteristics, properties, process.
Production and quality features of honey.
chemical and biochemical aspects of muscle and meat quality.
Meat products, characteristics, processes.
Qualitative aspects: process control and product. Typical products and disciplinary production.
Fish products: production technology (pickled, salted, smoked).
Quality features, production technology, functional properties and legislative aspects of eggs and egg products.

pdf of the lectures slides of the teacher