Chemical circle as a basis for improvement of knowledge and practical skills in studying the discipline "Analytical chemistry"
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Сonducted сalculations of progress of students of II course of the Faculty of bakery and confectioneryindustries for 2012 - 2014 years. Shown causes affecting the academic performance of students andthe quality of their work in groups. Done a comparison of academic performance of student ofacademic groups and members of the chemical circle "Nanocolorant". We recommend increasing ofhours to improve learning and development skills on the subject "Analytical chemistry" for students oftechnological specialties.
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Bila, G. Influence of plant ingredients on the composition of the spreads / G. Bila, N. Antraptceva // Scientific works of University of Food Technology. – Plovdiv. – 2016. – V. 62. – Р. 137-142.