Description of the history of the fast-food at various stages of its development, the identification of positive and negative aspects of fast-food. Identify the reasons why people eat fast food. The relation of people to fast food. History Hamburger.

Исследование индустрии общественного питания РФ, интенсивного развития российского рынка фастфуда в количественном и в качественном направлении, расширения ассортимента за счет популярных и диетических блюд, использование более качественных продуктов.

Scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. A positive effect of fermentation for 18 days on the consumer characteristics of meat.

The inherent value of folk music cannot be challenged in promotion of cultural values, social interaction in a Yoruba child and in the making of a child as being resourceful, useful and a good citizen, living according to the societal norms and customs.

Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.

Assessing the impact of a range of factors such as purchasing and psychological behaviour, experience, knowledge and information on food quality and safety. Trust in participants and institutions, risk perception, willingness to pay, increased risks.

Uzbek cuisine is one of the most savoury and various in tastes cuisine in Central Asia. Main dishes cuisine : pilaf, manti, shurpa, shish kebab, chuchvara, samsa, norin. Kabob is meats (typically mutton or beef) grilled on a skewer or with a spit.

Uzbek cuisine and features its main dishes. Culture prepare national dishes of Uzbek cuisine and their main ingredients. Technology of preparation of kabob, plov, manti, chuchvara, shurpa and naryn. Differences Uzbek cuisine from Asian cuisine.

Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.

The definition of fast food, and description of the products included in it. The use of preservatives, flavors, colors, emulsifiers in these products. The negative impact of junk food on the human body. The use of modifiers in the product description.

Physiological function of dietary fiber, the use of various types of fiber in bakery products. Improve the quality of legume waste with physical technology. Removal of Ant nutrition factors. Trypsin inhibitor, use of legume flour in bread and cakes.

To study the influence of biologically active compounds on process of lipid oxidation of the fat complex in poultry meat of mechanical rolling during storage. The obtained research results testify to the expediency of using biologically active compounds.

Conditions and measures of food hygiene necessary to ensure the safety of food from production to consumption. Causes and conditions of foodborne diseases. Systematization of food at a preferential role in human nutrition. Assessment of dietary protein.

General characteristics and features Mexican cuisine. Description of the most common dishes used in the preparation of their food. Technology of preparation of the first, main dishes, desserts and drinks. Distinctive features of the European cuisine.

Research on the use of wine materials from new breeding varieties as components of blending with local varieties for the production of wine raw materials for quality white sparkling wines. Establishing the optimal ratio of blends of different varieties.

Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.

The study of sunflower seeds with a high content of glycerides of oleic acid, oil obtained from them by the method of single pressing. Determination of physical and mechanical properties and quality of seeds. Determination of the oxidative stability.

Characteristics of starch that expand the possibilities of its use. Description of salad cream, ingredients from which it can be prepared. Substantiation of the possibility of replacing corn starch with tigernut starch in the preparation of salad cream.

Study of the microflora of Bulgarian yogurt. The range of food products obtained with the help of microorganisms. Production of dairy products in the food industry using fermentation processes. Analysis of the production of yogurt by the tank method.

Consideration of the influence of temperature and duration of the cooking process on the physical properties and taste of meat and meat products. Evaluation of the effect of adding vegetable oil on the organoleptic characteristics of model meat products.

Review of safety and quality indicators of mechanically separated poultry meat. Determination of physicochemical parameters, in particular the mass fraction of bone inclusions, calcium, and total phosphorus. Microbiological criteria of food safety.

Seafood - any form of sea life regarded as food by humans. History of eating fish and shellfish. Omega-3 fats as the natural anti-oxidants. Fresh and dried fish - a staple food for much of the population. Ingredients for to directions the crab cakes.

Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.

Review of specialized foods for the hard workers of specialized enterprises. The study of the characteristics of nutrition and health of workers in this area, consideration of the main issues of development of the production of specialized foods.

The role of state regulation in the system of child nutrition safety management is revealed, as one of the priority directions for the implementation of state policy in the field of food safety. Implementation and role of various preventive measures.

Studying the presence of genetically modified ingredients of vegetable origin in food products and agricultural raw materials represented in the domestic market of Ukraine. Genetically modified organisms and their ambiguous perception in modern society.

The study of the parameters of the fermentation process of birch sap to obtain on its basis new types of natural blended sap. The general characteristics and expediency of using natural juices. Determination of titrated acidity of fermented birch sap.

Factors influencing the quality of milk: physical and chemical quality of raw milk, its biological value. Research of the technological process of preserving and enriching the composition of milk with minerals and vitamins useful for human health.

Nutritional properties of Greek-style yogurt and methods of obtaining it. Analysis of the influence of the ratio of whey protein and casein on the granularity of the final product. Development of technology for production recombined concentrated powder.

The technology of biscuits "Zdorovia". The current production state of flour confectionery, improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content.