91茄子

Training of the educational-professional staff taking into account some peculiarities of production organization and management, main concepts and principles of the food industry enterprises design and functioning, the system of food products quality and safety control, the essence and 聽parameters of technological processes of 聽food products production, the principles of new food technologies development and improvement the conventional ones, the rules of the current legislative and regulative basis 聽use.

The graduates know and use in practice the complex of organizational and technological measures to increase the efficiency of food industry enterprises and facilities functioning, methods and techniques of food products quality and safety control,听planning and calculation of the required material, finance and labor resources.

Training in the specialty 123 “Computer Engineering” is carried out at the 

What shall I study?

Main academic disciplines for specific purposes:

Specialization 芦Technologies of milk storage, preservation, and processing禄:

  • Microbiology of milk and milk products
  • Accounting and records in milk industry
  • Milk industry enterprises design
  • Technical-design calculations in food industry
  • Milk industry production equipment
  • Technological and chemical control of milk products production
  • Milk and milk products technology
  • Chemistry and physics of milk and milk products

Specialization 芦Technologies of bread, confectionery, pasta products, and food concentrates禄:

  • Biotechnological and physical-chemical basics of bread, confectionery, pasta products and food concentrates technology
  • Microbiology of flour, confectionery, pasta products and food concentrates production
  • Design of flour, confectionery, pasta products and food concentrates enterprises
  • Technical-design calculations in food industry
  • Production equipment in the industry
  • Technological and chemical control of flour, confectionery, pasta products and food concentrates production
  • Technological calculation, accounting and records in the industry

Technology of bread, confectionery, pasta products and food concentrates

Main problems which can be solved by a future graduate:

  • The acquiring of knowledge necessary for a construction engineer with the operational direction of activity to be able to work with the required project documents

Where can I work?

Main possible positions after graduation:

  • Ability in introducing into production the food products technologies taking into account the principles of technological processes intensification and ecologization.
  • Ability in technological processes control based on understanding their essence using hardware, software and information support.
  • Ability in organizing and providing the control of raw material, semi-finished products and food products quality and safety using the latest methods of research.
  • Ability in providing the food products quality within the boundaries of modern systems of quality and safety control based on the system of knowledge of the principles of raw material main components transformations within the technological process and during food products storage
  • Ability in developing new and improving the conventional food technologies aimed at the implementation of resource-saving and rational nutrition principles
  • Ability in designing new or updating the existing production (production areas)
  • Ability in the efficient forming the strategy in the food industry technologies

Fields where a graduate can be employed in:

Due to the obtained education universality the students after their graduation may hold the managerial positions at the food industry enterprises in the following activity areas:

  • technological (a chief technologist, an engineer-technologist, a manager of a production laboratory and production control laboratory);
  • organizational (a chief expert, a production director, a head or a foreman of a workshop, a head of production, a technical director, a head of production department, a head of technical control department);
  • design-technological (an engineer, a senior engineer of technological departments of design organizations, a chief engineer of the design);
  • engineering-research (an engineer, a senior laboratory assistant, a research worker, a junior research worker of scientific-research laboratories and institutions).

3D tour of classrooms

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