Functional food technology

The socio-economic aspects of modern human nutrition, basic and alternative nutritionalories, food components and their role in the prevention and treatment of underlying diseases are considered. The classification of food and biologically active additives is given, and their role in the production of food products is also shown. The main groups of additives are described. The various types of rational and therapeutic nutrition are considered. Technologies for the production of children"s food on meat, dairy, fish, fruit and vegetable foundations are given. The basics of designing functional food products are set out: for pregnant women, athletes, patients suffering from the most common diseases, such as atherosclerosis, diabetes mellitus, cardiovascular. For students of universities studying in the direction "Technology of food and public catering