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The legalities of the technological processes observed in public catering enterprises, the theoretical models of the structure and composition of food products, the essence of the processes that occur in their culinary modification are an object of interest for specialists in the theory and technology of food products., {"references":["WALKER J.M. The Protein Protocols Handbook. NJ: Humana Press, 2002. - 1172 p.","PURI M. Food Bioactives. Extraction and Biotechnology Application. London: Springer Dordrecht, 2017. - 329 p."]}

The monograph Innovative Food Products brings together several extensive scientific studies on complex topics treated in detail, multilaterally and expressed through bibliographic studies, data, figures and results of scientific research. Collective monograph Innovative food products is recommended for publication by the Senate of the Technical University of Moldova. The paper is intended for specialists in the field of food technology, nutrition and public catering. Various aspects of creating innovative food products are analyzed, and the research vector is directed towards gluten-free products; fortification of foods with calcium, iodine; food emulsions; capitalization of chickpea flour, walnuts and walnut meal (Juglans regia l.); fruit jam and jam, elucidating the technological and nutritional challenges, at the same time, taking into account the theoretical principles, coming up with practical elaborations. The monograph inserts recommendations for initiation in research, being a valuable support for the academic environment and the economic field. Collective monograph Innovative food is recommended for students of cycle I (bachelor's degree), cycle II (master's degree), cycle III (doctorate). The monograph entitled Innovative Foods falls within the priority directions of the state project 20.80009.5107.10: "Personalized nutrition and intelligent technologies for my well-being" which is carried out within the Technical University of Moldova., {"references": ["Cruz Casas D.E. et al. 2021. Probiotics as Functional Foods. In: Goel G., Kumar A. (eds) Advances in Probiotics for Sustainable Food and Medicine. Microorganisms for Sustainability, vol 21. Springer, Singapore.", "Fibigr, J.; \u0160at\u00ednsk\u00fd, D.; Solich, P. Current trends in the analysis and quality control of food supplements basedon plant extracts.Anal. Chim. 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Republic of Moldova has experienced economic changes in the past three decades. This has resulted in sustained increase in consumer income, which in turn has led to important changes in food consumption. This report examines the recent trends in Moldova’s food consumption,with a focus on the period of 1990-2017. Data for Food intake recommendations of the World Health Organization (WHO) are used as a starting point to look into Moldova’s likely future demand and possible import needs. The article analyzes the consumption of basic products by the population of Moldova from the point of view of ensuring the economic and physical accessibility of food, the trends in changes in the volume and structure of consumption are revealed; assessment of the degree of achievement of rational norms.To assess the quality of diets, their energy and nutritional values there have been investigated: the content of energy, proteins, including animal origin, fats and carbohydrates.

Notele de curs prezente au caracter integrativ și sunt destinate studenților, care tind să exploreze multiplele domenii de cunoaștere și dezvoltare a conceptelor de produs alimentar, tehnologie de prelucrare a produsului alimentar în corespundere cu practica și experiența laboratoarelor mondene de cercetare., {"references":["STRATAN, V. Selectarea revistelor pentru publicarea articolelor științifice [Resursă electronică]: prezentare în cadrul activităţilor din Saptămâna Accesului Deschis - 2018, Biblioteca Tehnico-științifică, UTM, 26 octombrie 2018. Chișinău, 2018. - 20 p. http://repository.utm.md/handle/5014/6165","STURZA, R., SUBOTIN, I., AMARII, V. Metode optice de analiză. Îndrumar de laborator. Chişinău: UTM, 2002.- p. 70.","Ghid privind elaborarea și susținerea tezelor de master. Chișinău: CEP UTM, 2010. - 28 p. (https://utm.md/acte_normative/interne/sustinereTezeMaster.pdf)","Strategia UTM în domeniul Cercetării-Inovării-Dezvoltării pentru perioada anilor 2019-2023 (https://utm.md/acte_normative/interne/Strategia%20UTM%202016-2020.pdf)"]}