Laboratory Practicum in Food Products Technology

Abstract

   The textbook “Laboratory Practicum in Food Products Technology” is intended for students specializing in food technology and also represents a valuable resource for anyone interested in this field.

   Laboratory-based learning is an essential component of the educational process, as it facilitates the development of sensory evaluation skills, physicochemical analysis competencies, and research abilities. Practical laboratory work is conducted in a chemical laboratory with the assistance of a laboratory technician and in accordance with specific methodological guidelines. Laboratory activities promote the formation of an experimental approach, which includes experiment planning and implementation, proper use of laboratory equipment, performing measurements and observations, analysis of obtained data, and presentation of results in the form of tables, diagrams, and graphs. The development of these skills ensures a deeper understanding of theoretical knowledge and its effective application in practice.

   The textbook compiles a series of laboratory exercises covering organoleptic and physicochemical analysis methods of various food products, including milk and dairy products, cereals and flour, bread, essential oils, brandy, liqueurs, wine and winemaking materials, beer and non-alcoholic beverages, as well as meat and meat products. Each assignment is designed to strengthen professional competencies and to enhance students’ readiness in accordance with contemporary standards of technological analysis and quality control.

   We believe that the presented laboratory practicum will make a significant contribution to the development of students’ professional skills and will promote their independent and conscious engagement in laboratory activities.

The book costs 20 GEL

To purchase, contact the association: info@4science.ge