Technology of processing industries

Uses modern technology, information and digital technologies in the field of professional activity

Organizes the technological process at the enterprises of the processing industry (grain processing, bakery, pasta, confectionery, fermentation and winemaking) for the production of high-quality products

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

Applies knowledge of economics and entrepreneurship in the organization of business in the processing industry

Applies knowledge of scientific research methods, genres of academic writing and principles of scientific ethics in the field of professional activity 

Applies knowledge of mathematics, laws of physics and mechanics in solving professional problems in the field of manufacturing products of processing industries

Uses scientific knowledge to improve the production efficiency of processing industry products and solve practical problems

Uses the basic laws of natural science disciplines in solving professional tasks in scientific activity and in the development of products of processing industriess

Ensures safety and labor protection in the conditions of modern processing industry enterprises

Оrganizes the effective functioning of the quality control system of manufactured food and processing products and services in accordance with regulatory documents

Effectively operates various types of technological equipment at processing industry enterprises in accordance with safety requirements

Participates in the design, reconstruction and equipping of processing plants
 

Branches of the food industry (grain processing, baking, pasta, confectionery, fermentation), specialized higher education organizations, technical and vocational education organizations, design organizations

Organizational and managerial:

• organization and improvement of technological processes for the production of grain, cereals, bakery, pasta, confectionery and fermentation products;
• analysis of technical and economic indicators of the enterprise and marketing activities.
• participation in making management decisions;

Production and technological:

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

Design:

• participation in the design and reconstruction of enterprises in the grain, baking, pasta, confectionery and fermentation industries of the food industry;

Research:

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

Enterprises in the grain processing, bakery, pasta, confectionery, fermentation and wine-making industries, design organisations, research institutes