Courses: SPRING SEMESTER FOOD TECHNOLOGY – DAIRY TECHNOLOGYPOULTRY AND EGGS TECHNOLOGYPROCESSING OF CEREALSSENSORY ANALYSISTECHNOLOGY OF BUTTER AND HIGH-FAT PRODUCTSTECHNOLOGY OF CHEESES AND MILK PROTEIN CONCENTRATESENZYMOLOGY AND BIOINFORMATICSFOOD MARKETING AND PRODUCTION ECONOMICSFOOD PRODUCT DEVELOPMENTFOOD QUALITY AND SAFETY MANAGEMENTTECHNICAL MICROBIOLOGYBASICS OF NUTRITIONFOOD PHYSICS AND RHEOLOGYINNOVATIVE FOOD TECHNOLOGY AND TECHNICSMETHODOLOGY OF EXPERIMENTAL STUDIESTECHNOLOGICAL EQUIPMENT IN FOOD PROCESSING
