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Results of the professional and scientific activity of lecturer Hryshko Halyna Fedorivna

~2 min read

  1. Lecture notes for the course “Technology of Bakery, Pasta and Food Concentrate Production”, 2025.

  2. Methodological instructions for completing practical work, for the course “Technology of Bakery, Pasta and Food Concentrate Production”, 2025.

  3. Methodological instructions for completing independent work, for the course “Technology of Bakery, Pasta and Food Concentrate Production”, 2025.

  4. Methodological instructions for completing laboratory work, for the course “Technology of Bakery, Pasta and Food Concentrate Production”, 2025.

  5. Methodological instructions for completing seminar assignments, for the course “Technology of Bakery, Pasta and Food Concentrate Production”, 2025.

  6. Collection of methodological instructions for completing the calculation part of the course project in the production of bakery products, for the course “Technology of Bakery, Pasta and Food Concentrate Production”, 2025.

  7. Lecture notes for the course “Food Chemistry”, 2025.

  8. Methodological instructions for completing practical work, for the course “Food Chemistry”, 2025.

  9. Methodological instructions for completing independent work, for the course “Food Chemistry”, 2025.

  10. Methodological instructions for completing seminar assignments, for the course “Food Chemistry”, 2025.

  11. Lecture notes for the course “Technochemical Control in the Industry”, 2025.

  12. Methodological instructions for completing laboratory work, for the course “Technochemical Control in the Industry”, 2025.

  13. Methodological instructions for completing independent work, for the course “Technochemical Control in the Industry”, 2025.

  14. Lecture notes for the course “Introduction to the Profession”, 2025.

  15. Methodological instructions for completing practical work, for the course “Introduction to the Profession”, 2025.

  16. Methodological instructions for completing independent work, for the course “Introduction to the Profession”, 2025.

  17. Methodological instructions for completing seminar assignments, for the course “Introduction to the Profession”, 2025.

  18. Lecture notes for the course “Protection of the Rights of Food Product Consumers”, 2025.

  19. Methodological instructions for completing practical work, for the course “Protection of the Rights of Food Product Consumers”, 2025.

  20. Methodological instructions for completing independent work, for the course “Protection of the Rights of Food Product Consumers”, 2025.

  21. Methodological instructions for completing seminar assignments, for the course “Protection of the Rights of Food Product Consumers”, 2025.

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