Learning outcomes for the module:

* Solves problems that arise in the course of research activities and require in-depth professional knowledge; * Selects the necessary research methods, modifies existing ones and develops new methods based on the tasks of a particular study; * Analyzes and comprehends the realities of modern theory and practice on the basis of the history and philosophy of science, the methodology of natural science, socio-humanitarian and technical knowledge. * Presents scientific material in a foreign language; * Reads and translates original literature on the specialty with subsequent analysis of interpretations and evaluation of the extracted information; * Conducts business correspondence in a foreign language of professional activity * Solves the problems of higher pedagogical education and the prospects for its further development; * Considers the issues of applying effective university technologies; * Solves topical and psychological and pedagogical problems, * Assesses the results achieved * Has information about the current state of psychological theory and practice to the extent optimal for use in subsequent professional activities. * Demonstrates knowledge of the main aspects of management psychology; the need to understand their own prospects for managerial growth

Learning outcomes for the module:

* Distinguishes between the basic concepts of measurement theory, physical quantities and units of measurement, and general laws and rules of measurement * Determines the value of using the acquired knowledge for practical purposes * Distinguishes between the main types of equipment for pressing food raw materials, the basics of the kinetics and dynamics of the technological process of pressing and performs calculations of machines for pressing food raw materials * Demonstrates basic knowledge in the field of technological machines for pressing food raw materials and skills with methods of using theoretical knowledge in solving typical project tasks of the course * Determines the structural and mechanical characteristics of food products for their use in the calculations of technological equipment * Analyzes the nature of changes in the structural and mechanical characteristics of food masses during processing and makes recommendations for their regulation * Develops methods and devices for measuring and controlling the parameters of technological machines and their calculations for using the acquired knowledge in the study of other academic disciplines * Demonstrates basic knowledge of modern problems of measuring and controlling the parameters of technological machines * Compares the main methods of mechanization of technological flows of food production * Draw up schemes of mechanization of technological flows of food production and perform the necessary calculations * Classifies calculations and principles of operation of modern equipment in grain processing * Defines the main types of equipment used in biotechnology * Has the skills and techniques of using theoretical knowledge in solving typical project tasks of the course * Recognizes the classification and operating principle of technological equipment for the separation of liquid heterogeneous systems * Demonstrates basic knowledge and skills in the technique and technology of liquid inhomogeneous systems and their separation methods * Have an understanding of modern problems, possess skills and techniques for using this knowledge for theoretical and practical purposes * Demonstrates basic knowledge in the field of packaging and packaging used in the meat and dairy and food industries.