Food technology

Uses modern technology, information technology and artificial intelligence in the field of professional activity

Applies knowledge of the fundamentals of economics, entrepreneurship, law, anti-corruption culture and financial literacy in professional activities

Solves engineering and technical problems in the field of food production based on knowledge of mathematics, laws of physics and mechanics

Solves professional problems in the field of food production based on the laws of chemistry and microbiology

Explains the theoretical foundations of food production, principles of scientific ethics and academic integrity

Ensures life safety, labor protection and sustainable development in food industry enterprises

Organizes the technological process at food industry enterprises (meat, dairy, canning) for the production of high-quality products

Organizes the effective functioning of the quality control and safety system for manufactured food products in accordance with regulatory documents

Effectively operates various types of process equipment at food industry enterprises in accordance with safety requirements

Designs food production facilities (meat processing, dairy and canning industries)

Able to improve the efficiency of food production based on scientific knowledge

Able to organize a business in the food industry based on knowledge of economics and entrepreneurship

Manages production of products at enterprises in the meat processing, dairy and canning industries
 

Branches of the food industry (meat processing, dairy, canning, catering), specialized organizations of higher education, organizations of technical and vocational education, design organizations

Organizational and managerial:

• organization and improvement of technological processes for the production of meat, fish, dairy, canned products, food concentrates and catering products;
• analysis of technical and economic indicators of the enterprise and marketing activities.
• participation in management decision-making;

Production and technological:

• quality control of manufactured food products and services for compliance with the requirements of regulatory documents;
• analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, labor protection, fire safety and industrial sanitation;
• implementation of works on standardization and certification of food products.

Project:

• participation in the design and reconstruction of catering enterprises, meat, fish, dairy, canning industries of the food industry;

Scientific research:

• study and analysis of scientific and technical information, domestic and world scientific achievements in the field of food industry

Catering enterprises, meat, fish, dairy, canning industry enterprises, design organizations, scientific research institutes