Код курса Valo1031
Кредитные пункты 2.25
Общее количество часов60
Kоличество часов семинаров и практических занятий24
Количество часов самостоятельной работы студента36
Дата утвеждения курса25.01.2021
Разработчик курса
Ina Gode
Предыдущая версия курса
ValoB006 [GVALB006]
Учебная литературa
1. David Julian McClements.Future Foods: How Modern Science Is Transforming the Way We Eat. 2019. Springer Nature Switzerland AG. ISBN 978-3-030-12995-8
2. V. K. Narayanan. Gina Colarelli O'Connor. Encyclopedia of technology and innovation management 1st edition. John Wiley and son Ltd, 2010. 525 pp. ISBN-13: 978-1405160490. ISBN-10: 1405160497
3. Ernest R. Vieira. Elementary Food Science (Food Science Text Series). Springer; And and edition, 2008. 448 pages. ISBN-10 : 0834216574
4. R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9
Дополнительная литература
1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food, 2019. 288 p. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications, NIPA, 2015
3. Jan, Safia. Elements of Food Science NIPA, 2013. 238 pp. ISBN9789381450246
4. Dairy processing : improving quality / Cambridge : Woodhead publishing Limited ; CRC Press, 2003. 532 pp. ISBN-13: 978-1855736764
Периодика и другие источники информации
1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 25.01.2021.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 25.01.2021.]