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Educational programs
6B07202 - Technology of Food Products
The group of educational programs B068 Food production is included in the field of education 6B07 Engineering, manufacturing and construction industries
Educational program
Catalog of elective disciplines
The list of academic disciplines of the university component
EP development plan
Introduction
2022 year - 9th place 2023 year - 2nd place The department "of Food Production Technology and Biotechnology" of the Faculty of Engineering and Technology provides training for the educational program "6В07202 Technology of food products." This educational program was developed taking into account the needs of the labor market in the food industry. The modular organization of the program is aimed at the gradual acquisition by students of the competencies necessary for the quality performance of their professional activities. The peculiarity of the educational program lies in the highly qualified teaching staff - about 70% of the teaching staff have PhD, candidate and doctor of sciences degrees. There is the material and technical equipment of the educational program; international credit mobility, external and internal mobility were introduced; a close relationship has been established with employers and graduates of the educational program, there is an opportunity to continue postgraduate education. The educational program provides for the education of a student with special educational needs in the conditions of a higher educational institution, as well as his socialization and integration into society.
The main criterion for the completion of the educational process for the preparation of bachelors is the mastering by students of at least 205 credits of theoretical training, as well as at least 27 credits of practical training,8 credits of final certification. A total of 240 credits.
4 жыл
Target
Formation of a competitive competent specialist of the food industry, the most relevant to the requirements of modern industrial production
Qualification characteristics of a graduate
  • Awarded degree / qualification
    Bachelor of engineering and technology in the educational program
  • Name of the profession / list of positions of a specialist
    - Technologist - Technician-technologist of the production laboratory - Technologist calculator - Shop foreman - Technician-laboratory assistant of the production laboratory - Specialist in research laboratories - Laboratory assistant in educational institutions - Specialist of design organizations - Methodist in education departments
  • OQF qualification level (industry qualification framework)
    6
  • Area of professional activity
    The area of professional activity of the bachelor is the food industry, ensuring the development of technological processes and production of food products, design and research organizations, as well as companies of various forms of ownership.
  • Object of professional activity
    - Meat factories - Sausage shops - Fish canning factories - Dumplings shops - Dairy factories - Confectionery shops - Catering establishments (canteens, cafes, restaurants) - Laboratories for food production and veterinary and sanitary control; - Scientific research institutes and laboratories - Design organizations - Educational establishments
  • Types of professional activity
    - organization of technological processes; improvement of technological operations and participation in the development of resource-saving technological processes; analysis of technical equipment and production activities of enterprises, taking into account the requirements of ecology, labor protection, fire explosion safety and industrial sanitation; - organization of work of labor collectives, management decisions; analysis of technical and economic indicators of enterprises and marketing activities; performance of work on standardization and certification of food products; - development and design of technological schemes for food industry enterprises and public catering enterprises; reconstruction of existing food industry and public catering enterprises; - study and analysis of scientific and technical information, domestic and foreign experience in the food industry; - work in the field of education.
Map of training modules for developing competencies
Language training

Learning outcomes for the module:

Сommunication skills in the state, Russian and foreign languages for solving problems of interpersonal and intercultural interaction

Sociocultural training

Learning outcomes for the module:

Uses the basic principles and methods of social and humanitarian sciences in solving social and professional tasks

Natural science knowledge

Learning outcomes for the module:

Applies physical, mathematical, chemical laws in technological processes to carry out technological processes of production

General engineering training

Learning outcomes for the module:

Has the skills of using general engineering training to master modern technology and technological processes with their further application in professional activities

General characteristics of raw materials and technological processes

Learning outcomes for the module:

Applies knowledge about the main characteristics of raw materials, finished products, technological operations of food production in practice

Food quality assurance

Learning outcomes for the module:

Analyzes the quality of raw materials, semi-finished products, finished products, evaluates products according to the requirements of regulatory and technical documents

Technology for the production of animal and plant origin products

Learning outcomes for the module:

It is able to analyze existing technologies, optimize technologies, control technological processes, carry out basic raw materials and technological calculations of production.

Organization of the enterprise activity

Learning outcomes for the module:

Develops measures for enterprise planning and management, accounting of material assets of the enterprise, designs new enterprises, analyzes economic activity.