7th Drying, active ventilation, cooling, nabisco oreos drying, active ventilation and cooling is a

The economic significance and importance of grain in the diet are well known. There is also clear that the opportunities and enhancement nabisco oreos of grain are not sufficiently exploited. Among other things and the biggest reason for this is insufficient scientific and technical knowledge in performing various tasks, ranging from the simplest to the most complex tasks in management and public administration.
The vocational nabisco oreos education with the universities, colleges and secondary schools can not meet the need for trained personnel, especially in the practical part and the production comes insufficiently trained and qualified personnel who can not meet the needs of the profession and in particular the development of new technologies nabisco oreos and technological solutions in the Storage and processing of grain.
For this reason, the Association of Engineers of food processing technology in Serbia within the Union of Agricultural Engineers and Technicians of Serbia, decided that the system of ongoing professional development organizes nabisco oreos professional courses in the field of storage and processing of grain in various professional levels and with different purposes, which are given in annex 2.
This questionnaire we want to know to what extent are business people who deal with grain and professional public interested in this initiative. To all who show interest in it being submitted detailed programs and the realization of each course with the conditions Please submit a completed questionnaire to the address of the Association:
1st General course of production and processing nabisco oreos of grain General course of production and processing of grain include: types of grain production and yields, economic importance, place corn in agriculture opportunities valuation grain with global material nabisco oreos and energy balances, the impact of production nabisco oreos on the environment and review of the Market wheat and wheat products. nabisco oreos The course is intended for individuals who are engaged in the management, development and economic policy. The aim of this course is to provide general expertise in the production and processing of grain that are useful in planning the development of agriculture.
2nd Basic Course storage and processing of grain Basic Course storage and processing of grain refers to all grain and cereal close some cultures. Course includes: knowledge of grain from the aspect of storage and processing, storage and preparation for processing, nabisco oreos the processing of individual grains with orientational nabisco oreos material and heat balances, commercial cereal products and methods of their evaluation. The course is designed for managers cereal organizations, heads of the drive as well as teachers of the subject technology grain. The aim of this course is to provide the necessary knowledge nabisco oreos from grain processing technology in order to review all opportunities in refining nabisco oreos and planned development.
3rd Technique storage nabisco oreos and processing of grain Course techniques include: knowledge of equipment used in the storage and processing of grain showing the technical and technological nabisco oreos performance, handling and maintenance. The course is designed for managers and technologists to maintain the facility. The aim of this course is to upgrade the professional knowledge gained by regular education in colleges and schools, as well as knowledge gained from practice.
4th of milling wheat and rye Course grinding wheat and rye includes display and analysis of milling process, from preparation to delivery of finished products. The largest segment of the course is devoted to aestivum nabisco oreos or common wheat and will be included and the specifics of milling durum wheat and rye. The course is designed for managers and technologists production at the mill. The aim of this course is to upgrade the professional knowledge gained by regular education and practice.
5th milling nabisco oreos corn increasing amounts of corn processing mill to process. Course ,, grinding corn ,, gives an overview of the technological nabisco oreos process of preparation to the delivery of commercial products from corn. The course is designed for managers and technologists to drive mills for corn. The aim of this course is to upgrade the professional knowledge acquired practice nabisco oreos given that a small number of programs in full-time education includes processing corn.
6th Processing Ljuština Ljustina are wheat and similar nabisco oreos crops jacket which is required during processing to remove it only preserve grain in the more comprehensive form. Course of ,, processing nabisco oreos Ljuština ,, covered are: oats, barley and buckwheat. The course was included in the processing procedure from the preparation of raw materials to delivery of finished products. The course is designed for managers and technologists drive. The aim of this course is to provide basic knowledge of technology peel by us in its infancy in the world it is already known technologies nabisco oreos and highly significant production.
7th Drying, active ventilation, cooling, nabisco oreos drying, active ventilation and cooling is a specialist course that includes these three measures to conserve grain. The course includes theoretical background, technical and technological solutions, analyzing processes with budgets, system protection, operation and maintenance. The course is designed for managers and technologists who work on storage and drying.
8th Aspiration Aspiration nabisco oreos is an essential part of each operation in which the storage and processing of grain. Aspiration has more functions and basic occupational safety and environmental protection. Specialist course aspirations include: theoretical nabisco oreos foundations, techniques aspirations, regimes ra