Technological aspects of products for children

Abstract

The educational and methodical textbook, which is prepared by scientists-teach ers and students of Hunan University of Humanities and Technology, China; Shanghai Zhongqiao Vocational University, China; Sumy National Agrarian University, Ukraine, teaching the results of research in the field of food formation for children. The principles of nutrition of children of different age groups, basic requirements for raw materials of plant origin, terms and definitions of concepts of production processes and products are given. The publication can be useful for practitioners, researchers, teachers, post graduates and students. These materials can be used in the educational process for the programs Bachelor, Master, PhD when studying the courses “Nutrition technology”, “Nutrition”, “Processes and apparatuses of food and microbiological production”, “Food quality and safety”. This data will be useful for scientists who conduct research in Master’s, postgraduate and doctoral programs, as well as specialists in the field of food production for children. 该内部教材由湖南人文科技学院、中国上海中侨职业技术大学、乌克兰苏梅 国立农业大学的科学家、教师和学生编写，汇集了儿童食品制作领域的研究成 果。书中阐述了不同年龄段儿童的营养原理、植物性原料的基本要求、生产过程 和产品概念的术语及定义。该出版物对从业者、研究人员、教师、研究生和学生 都有用处。可用于“营养技术”“营养学”“食品和微生物生产过程及设备使 用”“食品质量与安全”等课程的本科、硕士和博士的教学。该数据对从事硕士 研究生和博士研究生等科研人员以及儿童食品生产领域的专家都有帮助。