K0721 - food processing
- Alcoholic beverage products
- Alkali stages of refining processes for edible oils
- Animal anatomy for food production
- Animal food products
- Appropriate raw materials for specific spirits
- Bakery ingredients
- Bakery production methods
- Bakery products
- Beer downstream processing
- Beverage products
- Beverages filtration processes
- Beverages production process
- Biochemical processes of cider production
- Brewhouse processes
- Cacao beans varieties
- Chemical aspects of chocolates
- Chemical aspects of sugar
- Chemical constitution of apples
- Chemical constitution of grapes
- Coffee characteristics
- Coffee grinding levels
- Coffee, tea, cocoa and spice products
- Colour ranges of roasting
- Colours of roasted malt
- Combination of flavours
- Combination of textures
- Components of oil seeds
- Composition of bakery goods
- Condiment manufacturing processes
- Cultural customs on food preparation
- Curdling of cheese
- Curing methods for tobacco leaves
- Dairy and edible oil products
- Dairy manufacturing specifications
- Dairy products
- Documentation concerning meat production
- Effects of pesticides in food raw materials
- European food safety policy
- Extraction process of starch from corn
- Fermentation process of tobacco leaves
- Fermentation processes of beverages
- Fermentation processes of food
- Food and beverage industry
- Food canning production line
- Food colorants
- Food dehydration processes
- Food engineering
- Food flavourings
- Food homogenisation
- Food labels
- Food legislation
- Food materials
- Food policy
- Food preservation
- Food product ingredients
- Food products composition
- Food science
- Food storage
- Food toxicity
- Fruit and vegetables maceration
- Functional properties of foods
- General principles of food law
- Grain dehydration recipes
- Grain-for-beverages milling process
- Halal meat
- Halal slaughtering practices
- Honey constituents
- Honey extractors types
- Honey varieties
- Hydrogenation processes for edible oils
- Ice cream manufacturing regulations
- Infections in food
- Ingredient threats
- Ingredients for beer production
- Ingredients for ice cream manufacturing
- Kosher meat
- Kosher slaughtering practices
- Lautering process
- Malting process
- Manufacturing of by-products from tobacco
- Manufacturing of different chilled prepared meals
- Manufacturing of smoked tobacco products
- Manufacturing of smokeless tobacco products
- Manufacturing process of ice cream
- Mashing process
- Meat and meat products
- Meat industry
- Mechanical almond processing
- Microbiology of fresh milk
- Milk production process
- Milking operations
- Mill operations
- Modern brewing systems
- Natural food resources
- Nutrients of confectionery
- Oil seed process
- Origin of dietary fats and oils
- Pathogenic microorganisms in food
- Post-process of food
- Prepared meals
- Process from cacao to chocolate
- Process of animal fat purification
- Processes of foods and beverages manufacturing
- Production scale fermentation
- Quality prototype of a tobacco leaf
- Range of spirits
- Ripening of cheese
- Risks associated to physical, chemical, biological hazards in food and beverages
- Roasting coffee
- Seafood processing
- Sommelier activities
- Sparkling wines
- Spirits development
- Starch production processes
- Starchy plant foods
- Sugar, chocolate and sugar confectionery products
- Table grapes manipulation
- Tobacco brands
- Tobacco products
- Traceability in food industry
- Types of barley
- Types of chocolate
- Types of coffee beans
- Types of condiments
- Types of sugars
- Types of wine
- Typology of meat parts
- Ultra-high temperature processing
- Vacuum distillation processes
- Variety of beers
- Variety of cheese
- Variety of grapes
- Variety of tobacco leaves
- Wine blending
- Wine characteristics
- Wine fermentation process
- Wine related sciences
- Winery production process
- Wort boiling process
- Wort fining process
- Yeast fermentation principles