Educational programs

7M07203 - Food Safety

The group of educational programs М111 Food production is included in the field of education 7М07 Engineering, Manufacturing and Construction Industries.

Introduction

does not participate The Department of Food Technology, Research School of Food Engineering, NAO Shakarim Semey University trains undergraduates in the educational program 7M07203 "Food safety"

The main criterion for the completion of the educational process for the preparation of masters in the profile direction is the development of at least 25 credits of theoretical training, including 14 credits of industrial practice, as well as at least 13 credits of experimental research work of a graduate student, including internships and master's projects, at least 8 credits of final certification. There are 60 credits in total.

1 years

Target

The purpose of the educational program is the training of competitive labour market of personnel for state, local, regional, and foreign organizations, enterprises in the field of food safety, for staff support of the strategy of industrial - innovative development of Kazakhstan. The main function of the specialist in food safety is the organization of methodological work on the activities of the enterprise for product quality management, control over the activities of the enterprise units to ensure compliance of products, works (services) to the modern level of development of science and technology, safety requirements, the requirements of consumers in the domestic market, as well as export requirements.

Qualification characteristics of a graduate

Awarded degree / qualification

Master of Technical Sciences in the Education Program 7M07203 - Food Safety
Name of the profession / list of positions of a specialist

- for scientific and pedagogical training - in research institutions, universities and colleges; research and production, design, expert, administrative institutions; departments under local, regional and Republican management structures, institutions of control and analytical services, centers for standardization and certification, etc.
OQF qualification level (industry qualification framework)
7
Area of professional activity
The field of professional activity of graduates includes research, production and technological, organizational and managerial, project, expert, and pedagogical work in areas related to food safety research
Object of professional activity
The objects of professional activity of graduates of a magistracy on scientific and pedagogical direction are the universities and colleges; gymnasiums; research institutes, sanitary-epidemiological, administrative, and educational institutions. A student who graduated from a specialized master's may engage in research and teaching
Types of professional activity
Graduates of the educational program 7M07203-Food safety can perform the following types of professional activities: - sanitary-hygienic; - industrial-technological; - organizational and managerial. during scientific and pedagogical training: - sanitary and epidemiological, production and technological, organizational and managerial, experimental research, - carry out scientific and pedagogical activities in universities, colleges and other educational institutions of the education system. Masters of technical Sciences in the specialty 7M07203 "Food safety" can perform the following types of professional activities: - sanitary-hygienic: - industrial-technological: - organizational and management: - experimental research: - educational (pedagogical)

Map of training modules for developing competencies

Sociolinguistic and scientific-pedagogical activity

Learning outcomes for the module:

Demonstrates the ability to solve ideological, sociolinguistic and philosophical problems in educational and professional activities / Demonstrates the ability to solve problems of higher pedagogical education and prospects for its further development. Manages multicultural teams, applying modern approaches to motivation, communication in crisis situations, control and integrated quality management. Analyzes and evaluates modern methods and technologies of pedagogical theory and practice

Methods of research and evaluation of food quality

Learning outcomes for the module:

Uses methods of investigation of microbiological and toxicological indicators of biological raw materials and materials. Applies regulatory and technical documentation, technical regulations, sanitary norms and rules in the production process of food products and their use in professional activities

Safety of food raw materials and food products

Learning outcomes for the module:

It is able to identify food products, recognize different types of falsification of food products; identify falsification of food products during commodity examination or quality assessment; Apply legislative and regulatory acts, methodological materials on state supervision and control; systems of state supervision and control, interdepartmental and departmental control, technical regulations.