Fundamentals of food technology study manual

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FUNDAMENTALS OF FOOD TECHNOLOGY 
STUDY MANUAL 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ferghana - 2023 

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UOC: 661,725 
KBK: Kadirova N.B, Najmitdinova G.K. "Fundamentals of food technology". 
- Fergana: Fergana-"Classic" publishing house, 2023. - 148 pages 
The guide covers general questions and theoretical bases of raw materials 
used in various branches of the food industry, produced food products and waste, 
as well as technological processes used in various branches of the industry; a 
description of the principle schemes of the production of oils and fats, grain 
products, meat, milk and canned products, winemaking and cooking products is 
presented. 
This guide is for "Food technology" direction, 320000 - Production 
technology, 230000 - Economics, 110000 - Pedagogical education fields, 5321000 
- Food technology (by product types), 5230200 - Management (food -on the food 
industry), 5111000- Vocational education (on the food industry) 5320500 - 
Biotechnology, 5320300 - Technical machinery and equipment (on the food 
industry machinery and equipment) in undergraduate courses It can be used for 
students taking education. 
Authors: Kadirova NB, Najmitdinova G.K. 
Reviewers: 
AAAbdurakhimov - Doctor of Technical Sciences, Professor, Department of 
Food Technology, Tashkent Institute of Chemical Technology 
MXXhamrakulova - Associate Professor of Technical Sciences, Department 
of Food Technology, Fergana Polytechnic Institute 
ISBN 
Fergana - "Classic" publishing house, 2020 
Ferghana- 2023