Product studies and quality expertise of consumer goods. Textbook

The course of lectures has the goal of forming students necessary for the theoretical knowledge necessary for the conduct of commodity assessment of food products of various groups, as well as factors that form and preserve their quality, acquire skills to determine the quality of the main groups of food products. The course of lectures contains a general commodity characterization of various groups of food and animal food and animal products. A separate section is devoted to the study of the basics of preservation of food products, as one of the most important ways to maintain the quality of processed products and expand the range of fruit and vegetable products. Materials of the lecture course “Production studies of food products” allow students to gain knowledge on classification, assortment, standardization of homogeneous food products, their consumer properties, quality, optimal conditions, methods and storage modes