ASSIGNMENT. Organoleptic indicators of animal and plant food products, determination of their physical and chemical properties, determination of proteins, fats, carbohydrates and vitamins.
Study of mineral substances by ashing analysis of products in a muffle furnace. Determination of water activity, qualitative analysis of carbohydrates, determination of starch in food products, qualitative analysis of fats, qualitative analysis of proteins, qualitative analysis of coloring substances in vegetables by paper chromatography, determination of glucose in fruits, study of the effects of amylase enzyme, functional evaluation of edible fats, etc. Conducting practical classes, skills training and scientific research on (Training, teaching and research).
