Educational programs

The purpose of EP 6B07201 «Food technology»:

Training of highly qualified specialists for enterprises of meat, fish, dairy, canning industries of the food industry and public catering, possessing professional and social competencies that meet the requirements of the modern economy and the labor market.

Key competencies of the bachelor in EP 6B07201 «Food technology»

• Organizational and managerial:Organizes the technological process at enterprises of the food industry (meat, fish, dairy, canning) and public catering and makes management decisions
• Production and technological:Carries out quality control of manufactured food products and services for compliance with the requirements of regulatory documents efficiently operates various types of technological equipment at food industry and catering enterprises in accordance with safety requirements, applies the requirements of legislation on occupational safety and health and basic methods of protecting the population from the consequences of accidents
• Project information: Participates in the design, reconstruction and equipping of food production and catering enterprises
• Scientific research:Uses scientific knowledge to improve the efficiency of food production
• General professional:Applies methods of mathematical analysis, laws of physics and mechanics for the successful study of core disciplines, uses the basic laws of natural sciences in industrial and scientific activities
• General cultural:Demonstrates basic knowledge in the field of social sciences and humanities, contributing to the formation of a highly educated personality with a broad outlook and a culture of thinking, striving for professional and personal growth.He is capable of communication in oral and written forms in Kazakh, Russian, and foreign languages to solve problems of interpersonal and intercultural interaction, is motivated to communicate in three languages.Has skills in handling modern technology, uses information technology in the field of professional activity

The purpose of EP 7M07201 «Food technology» is to train masters with a high level of professional culture who are able to formulate and solve modern scientific and practical problems in the field of food production, teach at universities, specialized colleges, and successfully carry out research and management activities in various industries and organizations of the food industry.

The key competencies of the Master's degree in Food Technology

• Demonstrates the developing knowledge of the system of scientific worldview, history and philosophy of science
• He is capable of written and oral professional communication in one of the foreign languages
• Applies knowledge of the methodological foundations of higher school pedagogy and vocational education in educational activities
• He leads the team, tolerantly perceiving social, ethnic, confessional and cultural differences
• Applies knowledge of methodology and methods of experimental research in scientific activities and to create high-quality products
• Interprets research data to solve scientific and practical problems
• Manages production processes based on the assessment of the company's activities
• Develops innovative technologies for the production of food industry and public catering products
• Organizes production control and quality management based on the use of quality assurance systems
• Clearly communicates information, ideas, conclusions, problems and solutions to both specialists and non-specialists

Objectives of EP 8D07201 - «Food technology»:

• training of highly qualified scientific, pedagogical and managerial personnel;
• organization of students' participation in fundamental and applied scientific research aimed at solving urgent socio-economic problems of the state and the region, including in the field of education, the use of the results obtained in the educational process, the development of scientific and pedagogical schools;
• formation of scientific thinking based on professional skills, realization of creative potential and obtaining additional knowledge in the specialty

The key competencies of the Doctor of Philosophy (PhD) in the OP «Technology of food products»

• Demonstrates an integrated system of scientific knowledge about the world around us, about the values of life and culture
• Makes judgments on modern trends and patterns of development of Russian science in the context of globalization and internationalization
• Evaluates the socio-economic consequences of new phenomena in science, engineering and technology, and the professional sphere
• Applies professional knowledge and skills in the implementation of the tasks of innovative educational policy
• Applies scientific and professional communication technologies related to analytical textual activity, critical evaluation of information, and the use of digital technologies
• Interprets research data to solve scientific and practical problems
• Applies in-depth specialized professional theoretical knowledge to conduct comprehensive scientific research
• It offers sound innovative solutions to improve the safety and efficiency of production.

The purpose of EP 6B08201 «Technology of production of livestock products»:

Training of highly qualified specialists in the field of technology for the production of livestock products, breeding and reproduction of farm animals, creation of feeding rations that increase their productivity.

The key competencies of the Bachelor of EP 6B08201 «Technology of production of livestock products»

• Organizational and managerial: Organizes production activities at livestock facilities for the production of high-quality products
• Production and technological: Ensures the rational maintenance, feeding and effective breeding of animals in modern conditions, evaluates and selects animals in breeds, populations and lines based on theoretical knowledge in the field of breeding, Determines the exterior and constitutional features of farm animals, organizes livestock breeding
• Project information: Participates in the design of livestock facilities using zoohygienic and sanitary requirements
• Scientific research: Uses scientific knowledge to improve the efficiency of livestock production and solve practical problems
• General professional: Has basic knowledge in the field of social, humanitarian and natural sciences, contributing to the formation of a highly educated personality with a broad outlook and culture of thinking, strive for professional and personal growth, applies knowledge of agricultural economics, entrepreneurship and law in business organization and professional activity
• General cultural: Has skills in handling modern technology, uses information technology in the field of professional activity
• General cultural: is capable of communication in oral and written forms in Kazakh, Russian, and foreign languages to solve problems of interpersonal and intercultural interaction, is motivated to communicate in three languages, uses modern technology, information and digital technologies in the field of professional activity

The purpose of EP 6B07206 «Food production equipment and technologies»:

Training of highly qualified bachelors for food industry enterprises with social and personal values and professional competencies in the field of food production, maintenance and repair of equipment, possessing the skills of designing and mastering modern technology

Key competencies of the Bachelor of OP 6B07207 «Technology and technology of food production»:

• Organizational and managerial: Organizes the technological process at food industry and catering enterprises for the production of high-quality products and organizes the commissioning of equipment for the production of high-quality food products in accordance with the requirements of regulatory documents
• Production and technological: Carries out activities for the operation and maintenance, organization and control of equipment repair, reconstruction and restoration of parts of food production equipment.Applies the requirements of legislation on occupational safety and health and basic methods of protecting the public from the consequences of accidents
• Project information: Participates in the design and reconstruction of food production and catering enterprises, in the calculation, design and modernization of technological equipment, production automation
• Scientific research:Uses scientific knowledge to improve the efficiency of equipment and the production of high-quality food products
• General professional: He has basic knowledge in the field of social, humanitarian and natural sciences, contributing to the formation of a highly educated personality with a broad outlook and a culture of thinking, striving for professional and personal growth.Uses the basic laws of natural sciences in industrial and scientific activities.Applies knowledge of economic theory, economics of food production in professional activities and business organization
• General cultural: Uses modern technology, information and digital technologies in the field of professional activity
• General cultural: He is capable of communication in oral and written forms in Kazakh, Russian, and foreign languages to solve problems of interpersonal and intercultural interaction, is motivated to communicate in three languages, uses modern technology, information and digital technologies in the field of professional activity