The purpose of this guide is to provide readers with the theoretical knowledge and practical skills necessary to implement innovative, environmentally-oriented technologies in the food industry. Particular attention is paid to the development of craft approaches to creating functional products that meet modern requirements for sustainability, safety, quality, and nutritional value.
The manual is designed to shape the environmental awareness of future specialists, their ability to adapt to the challenges of global change, and to integrate “green” technologies into food production practices.
The toolkit was developed and compiled by a group of teachers from the Volyn Professional College of the National University of Food Technologies: Iryna Savchenko, Viktoria Kavara, Olga Roiko, Lesya Steshenko, and Oleksandr Roiko.