Educational activities
Academic work is the main activity of the department, aimed at preparing students for diverse professional activities in the field of technological and organizational support for the production and processing of food raw materials, through the development of students' personal qualities and the formation of professional competencies focused on achieving results in practical activities and contributing to their social mobility and sustainability in the labor market.
List of disciplines assigned to the Department of Food Science and Technology (Bachelor's degree, Master's degree)
The list of disciplines assigned to the department "Food Technology", full-time education (75 disciplines for bachelors and 35 disciplines for magistracy)
| Name of disciplines | |
| Introductory Practice (MDT⃰, MMT⃰ ⃰) | |
| Training practice (BТ ⃰ ⃰ ⃰) | |
| Food Chemistry (MDT, MMT) | |
| Chemical control of food quality (MDT, MMT) | |
| General technology of oil and fat products (MDT, MMT) | |
| Quality management (MDT, MMT) | |
| Food security and safety of raw materials and food products (MDT, MMT) | |
| Nutrition science and functional food ingredients (MDT, MMT) | |
| General technology of milk and dairy products (MDT, MMT) | |
| General technology of meat and meat products (MDT, MMT) | |
| Organoleptic analysis (MDT, MMT) | |
| Packaging technology (MDT, MMT) | |
| Sustainable production in the food industry (MDT, MMT) | |
| Food Microbiology II | |
| Introduction to Animal Food Science (Farm Animal Anatomy and Histology) | |
| Quality control of end meat products | |
| Design of the food enterprises | |
| Raw materials (Physico-chemical and biochemical basics of meat raw materials processing) | |
| Special Technology I (Slaughter Products Processing Technology) | |
| Special Technology II (Refrigeration Technology) | |
| Internship | |
| Project (Scientific and design studies) | |
| Special Technology III (Technology of meat products) | |
| Development of new meat products | |
| Food Microbiology II | |
| Introduction to Animal Food Science (Scientific basis for the processing of dairy raw materials) | |
| Quality control of end dairy products | |
| Design of the food enterprises | |
| Raw materials (Composition and properties of milk raw materials) | |
| Special technology I (Technology of whole milk products) | |
| Special Technology II (Technology for the production of canned food) | |
| Internship | |
| Project (Scientific and design studies)) | |
| Special Technology III (Butter and Cheese Technology) | |
| Development of new dairy products | |
| Nutrition science | |
| Special microbiology | |
| Training practice | |
| Fundamentals of technological processes of food production (CW) | |
| Food Chemistry | |
| General technology of industry | |
| Scientific basis of food production | |
| Rheology of raw materials and semi-finished products | |
| Metrology, standardization and certification of food production | |
| Methods of research of properties of raw materials and end products | |
| Nutritional and dietary supplements | |
| Technology for the production of bread and bakery products | |
| Internship | |
| Quality management in food enterprises | |
| Safety of food raw materials and food products | |
| Confectionery technology (CW) | |
| Educational research | |
| Basics of Research | |
| Pasta Production Technology | |
| Basics of enterprise design | |
| Development of new bread, pastry and pasta | |
| Prequalification Practice | |
| Special microbiology 2 | |
| Foodstuffs | |
| Fundamentals of Biotechnology | |
| Biotechnological processes, apparatus and equipment | |
| Biotechnology of industrial producers | |
| The technology of biologically active additives | |
| Methods of control and certification of biotechnological products | |
| Methods for obtaining industrial strains of microorganisms | |
| The basics of asepsis in biotechnological industries | |
| Sanitation and hygiene in the biotechnology industry | |
| Biotechnology for obtaining feed from industrial waste | |
| Basics of Research | |
| Methods for the isolation and purification of biotechnological products | |
| Bioconversion and Biosafety | |
| Research Methods in Biotechnology | |
| Industrial biotechnology (CW) | |
| Genetics | |
| Internship | |
| Biotechnology of baby products | |
| Fundamentals of Molecular Biology and Genetic Engineering | |
| Micronutrient fortified foods | |
| Design of biotechnological industries | |
| The basics of fermented dairy products biotechnology (CP) | |
| Educational research | |
| Combined Food Design (CP) | |
| Prequalification Practice |
⃰Milk and dairy technology (MDT)
⃰⃰⃰ ⃰Meat and meat product technology (MMT)
⃰ ⃰ ⃰Biotechnology (BT)
Course work (CW)
Course project (CP)
The publication plan of the educational and methodical literature of the department "Food science and technology"
- The publication plan of the educational and methodical literature of the Department of the Chamber of Commerce and Industry for 2022
- The publication plan of the educational and methodological literature of the Department of the Chamber of Commerce and Industry for 2022 (Master's degree)
- The publication plan of the educational and methodical literature of the Department of the Chamber of Commerce and Industry for 2023
- The publication plan of the educational and methodical literature of the Department of Technical Technical University for 2025
- The publication plan of the educational and methodical literature of the Department of Technical Technical University for 2026
