Faculty of Technology

The structural characteristics of food greatly affect its quality and nutrition of the population. In recent years a large number of specially designed products have been created, based on knowledge of food chemistry. The food contains, besides lipids, proteins and carbohydrates, and biologically active components, colorants, aromas, vitamins and antioxidants. These components in fruits and vegetables, in addition to sensory characteristics, have a positive role in the prevention of various diseases, pathological conditions and other unwanted changes caused by excessive production of free radicals.