Enrollee
KSTU named after I. Razzakov
Боковое меню
Institutions
Institute of Technology
Food production technology
Enrollee
Dear entrant!
Technologist is a prestigious and promising specialty, the foundation of your future well-being
Department "TECHNOLOGY OF FOOD PRODUCTION"
Kyrgyz State Technical University named after. I. Razzakova
Invites to study in the following specialties:
- Technology of bread, confectionery and pasta
- Technology of meat and meat products
- Technology of milk and dairy products
- Food biotechnology
Direction - Technology and production of food products from raw materials of plant origin:
Ø technology of bread, confectionery and pasta
specializations:
technology of bread and bakery products
pasta technology
confectionery technology
Direction - Technology and production of food of animal origin (has international accreditation):
Ø technology of meat and meat products
specializations:
sausage technology
technology of meat delicacies
technology of fresh and quick-frozen semi-finished products
canned meat technology
poultry production
processing of endocrine and enzyme raw materials
offal technology
Ø technology of milk and dairy products
specializations:
technology of whole milk products
cheese technology
butter technology
technology of children's dairy products
technology of canned milk
processing technology of secondary dairy raw materials
Direction - Biotechnology:
Ø food biotechnology
specializations:
fermented food technology
biotechnology of raw milk processing
technology of fermentation products
functional food technology
Graduates of the Department of Food Technology have excellent chances for employment. Today, Kyrgyzstan needs highly qualified specialists for the development of the food industry in a competitive market. Graduates of the department successfully work at industrial enterprises, in banks,
research and design institutions, in food laboratories of the State Standard and sanitary and epidemiological stations, in the field of business and entrepreneurship, both in Kyrgyzstan and in the CIS countries.
Our department has been working since the founding of the Frunze Polytechnic Institute (1954). During this time, more than 3,000 qualified specialists from various branches of the food industry and public catering have been trained. The department has a modern scientific and technical base for conducting laboratory classes, research work of students.
The faculty of the department: 1 doctor of science, 4 professors, 4 candidates of science, 1 member. corr. Engineering Academy of the Kyrgyz Republic, 3 associate professors, 3 senior lecturers, 2 teachers, 3 excellent students of public education, excellent student of invention and rationalization, who graduated from the leading universities of Kyrgyzstan, Russia and Kazakhstan.
At the department you can get a second higher education with an individual training schedule, there is a master's degree, postgraduate study, doctoral studies.
The department prepares bachelors and masters of sciences with a term of study of 4 and 6 years, respectively. Training is conducted according to unique curricula and modern equipment. Students study in a computer class, where there are computers connected to the Internet. Thanks to this, they can master the skills of solving engineering problems using modern computer technologies.
Students acquire practical work experience when performing laboratory work, course and diploma projects in specialized educational and research laboratories:
technology of meat and meat products;
technology of milk and dairy products;
technology of bread, confectionery and pasta;
food biotechnology.
All laboratories are equipped with posters, models and operating equipment.
The department conducts active research work among students. Annually 20-25 scientific reports are submitted to the student conference.
Technology of milk and dairy products
Graduates of this specialty work at dairies, butter and cheese factories, ice cream shops and factories, and milk canning plants.
Technology of bread, pasta and confectionery
Specialists in this industry organize the production of flour, sugar, confectionery, pasta, bread and bakery products. They work at enterprises for the production of bread, confectionery, pasta, sweets in our Republic and abroad.
Technology of meat and meat products
Technologists in the field of raw meat processing organize the production of sausages, meat semi-finished products, canned meat, dumplings, feed flour, dry blood products, and medications.
food biotechnology
Modern biotechnological approaches to food production make it possible to link the latest advances in mass food production with the real receipt of complete and healthy food. The objects of professional activity of a specialist are biotechnological processes for the production of combined food systems, analogues with increased nutritional and biological value and functional properties.
Possible places of work: enterprises and firms engaged in the production of food products, food and biologically active additives, fermented and combined food products.
The department also accepts for a joint educational program (SOP) with the Almaty Technological University with the issuance of 2 diplomas in the profile: "Technology of milk and dairy products", "Technology of meat and meat products", "Technology of bread, confectionery and pasta"
THE DEPARTMENT IS HAPPY TO MEET YOU!
KSTU named after I. Razzakov Боковое меню Institutions Institute of Technology Food production technology Enrollee
Dear entrant!
Technologist is a prestigious and promising specialty, the foundation of your future well-being
Department "TECHNOLOGY OF FOOD PRODUCTION"
Kyrgyz State Technical University named after. I. Razzakova
Invites to study in the following specialties:
- Technology of bread, confectionery and pasta
- Technology of meat and meat products
- Technology of milk and dairy products
- Food biotechnology
Direction - Technology and production of food products from raw materials of plant origin:
Ø technology of bread, confectionery and pasta
specializations:
technology of bread and bakery products
pasta technology
confectionery technology
Direction - Technology and production of food of animal origin (has international accreditation):
Ø technology of meat and meat products
specializations:
sausage technology
technology of meat delicacies
technology of fresh and quick-frozen semi-finished products
canned meat technology
poultry production
processing of endocrine and enzyme raw materials
offal technology
Ø technology of milk and dairy products
specializations:
technology of whole milk products
cheese technology
butter technology
technology of children's dairy products
technology of canned milk
processing technology of secondary dairy raw materials
Direction - Biotechnology:
Ø food biotechnology
specializations:
fermented food technology
biotechnology of raw milk processing
technology of fermentation products
functional food technology
Graduates of the Department of Food Technology have excellent chances for employment. Today, Kyrgyzstan needs highly qualified specialists for the development of the food industry in a competitive market. Graduates of the department successfully work at industrial enterprises, in banks,
research and design institutions, in food laboratories of the State Standard and sanitary and epidemiological stations, in the field of business and entrepreneurship, both in Kyrgyzstan and in the CIS countries.
Our department has been working since the founding of the Frunze Polytechnic Institute (1954). During this time, more than 3,000 qualified specialists from various branches of the food industry and public catering have been trained. The department has a modern scientific and technical base for conducting laboratory classes, research work of students.
The faculty of the department: 1 doctor of science, 4 professors, 4 candidates of science, 1 member. corr. Engineering Academy of the Kyrgyz Republic, 3 associate professors, 3 senior lecturers, 2 teachers, 3 excellent students of public education, excellent student of invention and rationalization, who graduated from the leading universities of Kyrgyzstan, Russia and Kazakhstan.
At the department you can get a second higher education with an individual training schedule, there is a master's degree, postgraduate study, doctoral studies.
The department prepares bachelors and masters of sciences with a term of study of 4 and 6 years, respectively. Training is conducted according to unique curricula and modern equipment. Students study in a computer class, where there are computers connected to the Internet. Thanks to this, they can master the skills of solving engineering problems using modern computer technologies.
Students acquire practical work experience when performing laboratory work, course and diploma projects in specialized educational and research laboratories:
technology of meat and meat products;
technology of milk and dairy products;
technology of bread, confectionery and pasta;
food biotechnology.
All laboratories are equipped with posters, models and operating equipment.
The department conducts active research work among students. Annually 20-25 scientific reports are submitted to the student conference.
Technology of milk and dairy products
Graduates of this specialty work at dairies, butter and cheese factories, ice cream shops and factories, and milk canning plants.
Technology of bread, pasta and confectionery
Specialists in this industry organize the production of flour, sugar, confectionery, pasta, bread and bakery products. They work at enterprises for the production of bread, confectionery, pasta, sweets in our Republic and abroad.
Technology of meat and meat products
Technologists in the field of raw meat processing organize the production of sausages, meat semi-finished products, canned meat, dumplings, feed flour, dry blood products, and medications.
food biotechnology
Modern biotechnological approaches to food production make it possible to link the latest advances in mass food production with the real receipt of complete and healthy food. The objects of professional activity of a specialist are biotechnological processes for the production of combined food systems, analogues with increased nutritional and biological value and functional properties.
Possible places of work: enterprises and firms engaged in the production of food products, food and biologically active additives, fermented and combined food products.
The department also accepts for a joint educational program (SOP) with the Almaty Technological University with the issuance of 2 diplomas in the profile: "Technology of milk and dairy products", "Technology of meat and meat products", "Technology of bread, confectionery and pasta"
THE DEPARTMENT IS HAPPY TO MEET YOU!