Educational programs
7M07207 - Food Technology and Engineerin
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 educational program "7M07207-Food Technology and Engineering" implemented by the University of the Research School of Food Engineering of the Department of Food Technology in the group of educational programs M111- "Food Production Technology" was developed taking into account the needs of the regional labor market, as well as a foreign university North-West University of Agriculture and Forestry (Xianyang, People's Republic of China). 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.
When implementing the educational program, it is planned to use artificial intelligence tools in the
educational process, thereby developing digital competencies among students in a rapidly changing
technological environment.
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 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
To prepare competitive professionals capable of conducting scientific and pedagogical activities, solving modern scientific and practical problems in the food industry within the agricultural sector, in line with the development of scientific and technological progress and innovations.
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 7M07207- Food Technology and Engineering 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 7M07207- Food Technology and Engineering 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.
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.
Модуль 2. Food technology
Learning outcomes for the module:
Applies modern technological methods and modeling tools to optimize food production, taking into account innovations in the field of GMOs, radiation and resource-saving technologies, as well as the specifics of processing livestock, grain and plant products.
Модуль 3. Quality control of food products, organization of scientific research, protection of intellectual property rights
Learning outcomes for the module:
Applies modern research planning methods and international safety standards to control the quality of food products, and also uses intellectual property protection mechanisms in the development and implementation of innovations in the food industry.