Academic work
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 ⃰ ⃰ ⃰) |
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Food Chemistry (MDT, MMT) |
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Chemical control of food quality (MDT, MMT) |
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General technology of oil and fat products (MDT, MMT) |
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Quality management (MDT, MMT) |
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Food security and safety of raw materials and food products (MDT, MMT) |
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Nutrition science and functional food ingredients (MDT, MMT) |
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General technology of milk and dairy products (MDT, MMT) |
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General technology of meat and meat products (MDT, MMT) |
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Organoleptic analysis (MDT, MMT) |
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Packaging technology (MDT, MMT) |
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Sustainable production in the food industry (MDT, MMT) |
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Food Microbiology II |
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Introduction to Animal Food Science (Farm Animal Anatomy and Histology) |
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Quality control of end meat products |
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Design of the food enterprises |
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Raw materials (Physico-chemical and biochemical basics of meat raw materials processing) |
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Special Technology I (Slaughter Products Processing Technology) |
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Special Technology II (Refrigeration Technology) |
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Internship |
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Project (Scientific and design studies) |
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Special Technology III (Technology of meat products) |
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Development of new meat products |
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Food Microbiology II |
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Introduction to Animal Food Science (Scientific basis for the processing of dairy raw materials) |
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Quality control of end dairy products |
|
Design of the food enterprises |
|
Raw materials (Composition and properties of milk raw materials) |
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Special technology I (Technology of whole milk products) |
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Special Technology II (Technology for the production of canned food) |
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Internship |
|
Project (Scientific and design studies)) |
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Special Technology III (Butter and Cheese Technology) |
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Development of new dairy products |
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Nutrition science |
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Special microbiology |
|
Training practice |
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Fundamentals of technological processes of food production (CW) |
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Food Chemistry |
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General technology of industry |
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Scientific basis of food production |
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Rheology of raw materials and semi-finished products |
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Metrology, standardization and certification of food production |
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Methods of research of properties of raw materials and end products |
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Nutritional and dietary supplements |
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Technology for the production of bread and bakery products |
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Internship |
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Quality management in food enterprises |
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Safety of food raw materials and food products |
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Confectionery technology (CW) |
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Educational research |
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Basics of Research |
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Pasta Production Technology |
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Basics of enterprise design |
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Development of new bread, pastry and pasta |
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Prequalification Practice |
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Special microbiology 2 |
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Foodstuffs |
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Fundamentals of Biotechnology |
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Biotechnological processes, apparatus and equipment |
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Biotechnology of industrial producers |
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The technology of biologically active additives |
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Methods of control and certification of biotechnological products |
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Methods for obtaining industrial strains of microorganisms |
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The basics of asepsis in biotechnological industries |
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Sanitation and hygiene in the biotechnology industry |
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Biotechnology for obtaining feed from industrial waste |
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Basics of Research |
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Methods for the isolation and purification of biotechnological products |
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Bioconversion and Biosafety |
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Research Methods in Biotechnology |
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Industrial biotechnology (CW) |
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Genetics |
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Internship |
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Biotechnology of baby products |
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Fundamentals of Molecular Biology and Genetic Engineering |
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Micronutrient fortified foods |
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Design of biotechnological industries |
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The basics of fermented dairy products biotechnology (CP) |
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Educational research |
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Combined Food Design (CP) |
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Prequalification Practice |
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⃰Milk and dairy technology (MDT)
⃰⃰⃰ ⃰Meat and meat product technology (MMT)
⃰ ⃰ ⃰Biotechnology (BT)
Course work (CW)
Course project (CP)
