TEHNOLOGIJA PRERADE RATARSKO-POVRTARSKIH PROIZVODA

students will be able to: analyze the quality of vegetables: mechanical and chemical composition; organize preparatory operations for processing vegetables and technological operations for canning vegetables; analyze the impact of agrobiological factors on the preservation of fresh vegetables; analyze the quality of vegetables during harvest; familiarize with technological procedures for: production of malt and beer, flour and bread, production of bioethanol, production of molasses and sugar; as well as oils and fats.