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
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Awarded degree / qualificationBachelor of engineering and technology in the educational program
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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
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OQF qualification level (industry qualification framework)6
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Area of professional activityThe 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.
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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
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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.
Learning outcomes for the module:
Acquires knowledge and skills in the field of socio-cultural, economic, legal and environmental aspects, develops communication skills, applies information technologies in the context of modern trends in the development of society.
Learning outcomes for the module:
Explains the fundamental patterns of natural phenomena and processes based on knowledge in the field of natural sciences; analyzes the impact of scientific factors on the environment and human life; identifies scientific problems related to contemporary ecological and technological aspects; applies methods of scientific inquiry and basic experimentation to solve practical tasks; evaluates the reliability of scientific information and formulates well-reasoned conclusions based on observations and evidence.
Learning outcomes for the module:
Applies fundamental knowledge in mathematics, natural sciences, engineering, and economics to identify, formulate, and solve professional tasks; uses modern information and communication technologies to search for, process, and analyze professional information; plans and conducts experimental and industrial testing, and evaluates the results; reads and interprets technical documentation, recognizes drawings and diagrams, and analyzes their content; studies and compares domestic and international experience in the field of food engineering, and evaluates the potential for its application in professional practice.
Learning outcomes for the module:
Defines the classification of food raw materials and identifies their main characteristics, explains the scientific foundations of technological processes in the food industry, applies acquired knowledge in practice when analyzing and developing production technologies, analyzes various methods of raw material processing and determines their efficiency, develops new approaches to improving technological processes and innovative processing methods, evaluates the quality of products and raw materials.
Learning outcomes for the module:
Defines the main quality indicators of agricultural products and the requirements of the regulatory framework, explains the factors that ensure the production of high-quality and safe products, analyzes and evaluates methods for quality and safety control of food products, determines the effectiveness of various quality and safety control methods, and forms a professional position in this field.
Learning outcomes for the module:
Defines the main principles of organizing and conducting technological processes at food industry enterprises, applies methods for calculating technical and economic indicators to optimize food production, develops new technological solutions to increase yield and improve the quality of finished products, determines the compliance of manufactured products with standard requirements, and forms a professional position in the field of food technology.
Learning outcomes for the module:
Defines the main principles of enterprise management and production process design, explains the impact of production organization on the economic potential and competitiveness of the enterprise, applies technological calculation methods for selecting equipment and designing food production technological lines, analyzes regulatory documents for the design of food production technological lines, develops organizational and economic measures aimed at improving production efficiency, controls the consumption of raw material resources and compliance with established norms for the use of raw materials and materials, as well as the accuracy of operations in the acceptance and sale of products.