Methods of food analysis. Educational manual for vocational education

The training manual outlines the topics of audit classes of the designated discipline. Corresponding recommendations for laboratory work on the analysis of food products, additional theoretical materials used during classes, questions and assignments for self-testing to all proposed topics, tasks for the student educational and research work are given.
The training course is intended for the implementation of the Federal State Educational Standard of Secondary Professional Education in the areas of training "cook, confectioner" and "commodity studies and examination of the quality of consumer goods". The proposed materials can be useful for teachers, specialists and employees engaged in the field of food industry