Educational programs
7M07201 - Technology of Food Products (by application)
The group of educational programs М111 Food production is included in the field of education 7М07 Engineering, Manufacturing and Construction Industries.
Introduction
The educational program 7M07201 "Technology of food products" implemented by the Shakarim University of Semey of the Research School of Food Engineering of the Department "of Food Technologyy" in the group of educational programs M111 - "Food production" - was developed taking into account the needs of the regional labor market.
The educational program regulates the goals, expected results, content, conditions and technologies for the implementation of the educational process, assessment of the quality of graduate training in this area of training and contains characteristics of the program and areas of professional activity of the graduate, learning outcomes and acquired competencies, the organization of the educational process that ensures the quality of training of students.
The main criterion for the completion of the educational process for the preparation of masters of the scientific and pedagogical direction is the development of at least 88 credits of theoretical training, including 6 credits of pedagogical practice, 13 credits of research practice, as well as at least 24 credits of research work of a master s student, including internships and the completion of a master's thesis, at least 8 credits of the final attestations . A total of 120 credits.
2 years
The main criterion for the completion of the educational process for the preparation of masters of the scientific and pedagogical direction is the development of at least 88 credits of theoretical training, including 6 credits of pedagogical practice, 13 credits of research practice, as well as at least 24 credits of research work of a master s student, including internships and the completion of a master's thesis, at least 8 credits of the final attestations . A total of 120 credits.
2 years
Target
Training of competitive specialists with skills in organizational and managerial, scientific and design activities in the field of food technology using theoretical, practice-oriented and scientific-educational approaches
Qualification characteristics of a graduate
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Awarded degree / qualificationMaster of Technical Sciences in the educational program 7M07201 - Technology of food products (by application)
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Name of the profession / list of positions of a specialistMay occupy primary positions: in scientific and pedagogical training - in research institutions, universities and colleges: laboratory head, leading specialist, researcher, teacher, production technologist, manager and specialist in the administrative apparatus of food production enterprises
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OQF qualification level (industry qualification framework)7
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Area of professional activityMaster of Technical Sciences in the educational program 7M07201 "Technology of food products" can work as: in scientific and pedagogical training - in research institutions, universities and colleges: head of a laboratory, leading specialist, researcher, teacher, specialist a production technologist, a manager and a specialist in the administrative apparatus of food production enterprises.
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Object of professional activityThe objects of professional activity of graduates of the magistracy in the scientific and pedagogical direction are universities, colleges; gymnasium; research institutes; research and production, agricultural, design, expert, administrative institutions; enterprises of the food and processing industry; branch laboratories, subdivisions, sections, sectors, departments under local, regional and republican management structures, control and analytical service institutions, standardization and certification centers, etc.
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Types of professional activityGraduates of the Master s degree in the educational program 7M07201 "Technology food products" can perform the following types of professional activities: with scientific and pedagogical training: - conduct scientific and experimental research, carry out design and survey work, scientific and organizational activities at food production enterprises; - to carry out scientific and pedagogical activities in universities, colleges and other educational institutions of the education system; - methodical, working as methodologists in education departments. A master s student who has completed a specialized master s degree can engage in scientific and pedagogical activities only if he has mastered a cycle of disciplines of a pedagogical profile and has passed pedagogical practice. This cycle is mastered during an additional academic period, at the end of which he is issued a corresponding certificate to the main one diploma.
Map of training modules for developing competencies
Модуль 1. Sociolinguistic and scientific-pedagogical activity
Learning outcomes for the module:
Develops sociolinguistic competencies and the ability to apply fundamental scientific, pedagogical, managerial, and communicative knowledge and skills in professional activities.
Module 2 Modern technologies and methods for analyzing food products, modeling technological processes
Learning outcomes for the module:
Identify and classify types of food raw materials, analyze and model technological processes, apply modern scientific research methods, interpret and evaluate experimental data to justify food product technologies.
Innovation in technology, food security, intellectual property protection
Learning outcomes for the module:
Formulate and explain scientific and methodological approaches, apply knowledge in the analysis of innovative technologies and assessment of food safety, develop and model methods for processing vegetables, fruits, grains, meat, milk, and fish, interpret and apply methods of intellectual property protection in professional practice.