Commodity science and examination of food products. Methodical recommendations for the preparation and protection of graduation qualifications

Commodity science and examination of food products. Methodical recommendations for the preparation and protection of graduation qualifications

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LF/516294243/R
Russian
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The book “Commodity Studies and Expertise of Food Products . Guidelines for the preparation and protection of final qualifying work" , Created by a team of authors, is an indispensable source of knowledge for students, Professionals and all , who is interested in modern aspects of commodity science and expertise in the field of food products . This book is not just a tutorial, but a full-fledged guide that reveals the subtleties and nuances of professional activities related to quality, safety and certification of food products. The book focuses on the assessment and examination of food products, their classification, standardization and quality control. The authors analyze in detail modern methods of research and laboratory diagnostics, talk about the regulatory documents regulating the turnover of food products, and also share practical recommendations for the preparation and protection of final qualification works. This approach makes the book especially valuable for students studying in specialties related to commodity science, technology and expertise of food products, as well as for young professionals seeking to deepen their knowledge and increase their professional competence. The book "Commodity Studies and Expertise of Food Products" is rich in practical content and relevance. It examines current trends in food quality control, safety and labeling issues, as well as features of conducting examinations in the modern market. Particular attention is paid to methods of assessing freshness, organoleptic and physico-chemical methods of research, which makes it a valuable tool for those who want to master the skills of professional expertise and learn to identify possible violations and falsifications. This book is suitable not only for students and graduate students, but also for teachers, as well as specialists working in the field of quality control, certification and standardization of food products. Its content is interesting and useful for those who appreciate accuracy, scientific approach and practical orientation. The book raises important topics related to modern challenges in the field of food safety, environmental responsibility and ethics in the food trade. Thanks to a clear structure and understandable explanations, the material is easily digestible, and practical recommendations help to apply the acquired knowledge in real professional activities. The style of presentation of the authors is clear and accessible, which makes complex technical and scientific topics understandable even for beginners. At the same time, the book contains many examples, illustrations and recommendations that allow the reader not only to understand the theory, but also to prepare for a successful defense of the final work or a professional exam. In general, “Commodity Science and Expertise of Food Products” is not just a textbook, but a guide to the world of modern standards and practices, without which it is difficult to imagine a modern specialist in the field of food industry and commodity science. If you are looking for a book that will help you understand the intricacies of food examination, understand modern methods of quality assessment and learn how to protect your ideas and developments, then this work is your reliable assistant. It is ideal for those who value professionalism, strive for development and want to be aware of the latest trends in the field of food control and examination. As a result, “Commodity Science and Expertise of Food Products” is not only a textbook, but also a source of inspiration for future experts, specialists and researchers who want to contribute to ensuring the safety and quality of food products on the modern market.
LF/516294243/R

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Commodity science and examination of food products. Methodical recommendations for the preparation and protection of graduation qualifications

The book “Commodity Studies and Expertise of Food Products . Guidelines for the preparation and protection of final qualifying work" , Created by a team of auth...

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