Recipe calculation of food products based on digital technologies

The training manual discusses the methods of calculating the recipes, and the methodology for assessing the balance of food products. The theoretical part of the manual is complemented by detailed virtue examples. Examples of solutions to recipe problems using digital systems - Excel, RTS MathCAD Prime are given.
The training manual will be useful in the preparation of students of the SPO in the specialties included in the UGSD `` industrial ecology and biotechnology ". It will be useful for a wide range of specialists involved in the development of recipes and evaluating the balance of food.
The use of the manual will increase the level of computer literacy of students and specialists, quickly solve educational and production problems, calculate the recipe of multicomponent products, design (create) new generation products for specialized and functional nutrition