From October 16 to 18, practice-oriented laboratory classes were held for students of the TPR-43 group of the Higher School “technologies of food and processing Industries” in the disciplines “technology of Pasta production” and “Technology of bakery production”, for students of the TPR-31 group “general technology of processing industries”.
Evaluating the organoleptic, physico-chemical quality indicators of local pasta and bakery products, the students found that the obtained local pasta and bakery products meet the requirements of the standard.
The lesson was conducted by a senior lecturer of the Higher School, PhD Umirzakova G. A.
