LV EN RU DE FR

Разработчик курса

Учебная литературa

1. Fundamentals of Food Process Engineering (2018). Edit. R.T.Toledo, R.K.Singh, F.Kong. Fourth edition. Springer International Publishing, 449 p.
2. Principles of food chemistry (2017). J.M. de Man et al. Fourth edition. Springer, 607 p.
3. Food microstructure and its relationship with quality and stability (2017). Edited by S.Devahastin. Woodhead Publishing, 283 p.
4. Food Science and Technology (2017). Edited by G.Campbell-Platt. Second edition. Wiley-Blackwell, 564 p.
5. O’Sullivan M.G.A (2017). Handbook for Sensory and Consumer-Driven New Product Development: innovative technologies for the food and beverage industry. Woodhead Publishing, 337 p.
6. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification (2016). Edited by K.Knoerzer, P.Juliano, G.Smithers. Woodhead Publishing is an imprint of Elsevier, 481 p.

7. Advances in Microbial Food Safety (2015). Edited by J.Sofos. Volume 2. Woodhead Publishing, 416 p.

Дополнительная литература

1. Statistics in food science and nutrition (2013). Edit. A.H.Pripp. Springer, 66 p.
2. Cargill M., O’Connor P. (2009) Writing scientific research articles: strategy and steps. Wiley-Blackwell, 173 p.
3. Hofmann A.H. (2010). Scientific writing and communication: papers, proposals, and presentations. Oxford University Press, 682 p.
4. Boyle J., Ramsay S. (2019). Writing a Science PhD. Macmillan Education/Red Globe Press, 192 p.

5. Wallace M., Wray A. (2016). Critical reading and writing for postgraduates. SAGE Publications, 278 p.

Периодика и другие источники информации

1. Science direct datu bāze
2. Web of Science datu bāze
3. SCOPUS datu bāze

4. FOODnetBASE