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General information:
The technological division was founded in 1980 on the basis of two former
divisions: the division of meat and meat products and the food production
one.
Each of these directions within two bodies has its own specialization
"Certification and expertise of food products".
The enrollment for the first year is 305 students. 136 teachers work at 12
departments of the division: 8 professors having the degree of Dr.Sc., and
74 Ph.D.
The division has postgraduate courses.
The teachers are actively engaged in educational and research programs. The
main research directions are the creation of new kinds of products, the
development of wasteless technologies, the improvement of non-traditional technological processes,
the organization of new products for
our region. Great attention in the research is paid to the problems of
using local non-traditional raw materials. The theoretical investigations
are carried out in the fields of primary stages of photosynthesis, magnetic
and spin effects in chemical reactions, theoretical questions of magnetic
resonance.
The main research directions at the department of milk and dairy products
guided by professor Ostroumov, L.A.
tend to realize the actual problems in the dairy industry.
The scientific novelty of this research consists of creating a new concept
in the development of combined dairy products with a balanced composition.
Departments:
- Foreign
languages
- General
and inorganic chemistry
- Organic
chemistry
- Technology of fermentative production and
food canning
- Technology of fats production, biochemistry,
and microbiology
- Technology of milk and dairy products
- Technology of meat and meat products
- Technology of bread, confectionary and pasta
production
- Physical
training
- Physics
- Physcolloid
chemistry
- Electrical engineering and electrical
equipment
Specialities:
260201 – Technology of storage and grain processing
Qualification of a graduate– a technologist- engineer.
260202 – Technology of bread, confectionery and pasta production
Qualification of a graduate- a technologist-engineer.
Specialists of this profile supervise workshops, labs, technical monitoring
departments and other sections dealing with bread, pasta and confectionary
productions and so on. Their work is connected with the production of
primary products, namely bread, flour, pasta, etc. In terms of this
profession there is a specialization called "Certification and
expertise of food products". The graduates who receive this
speciality, participate in conducting the quality expertise when
purchasing, storing, and realizing the commodity. They evaluate the
commodity consumed on the national level, certificate the production lines
and services, and provide the commercial activities in purchasing and
realization of commodities in retail and wholesale.
260204 - Technology of fermentative production and wine-making
Qualification of a graduate – a technologist-engineer.
The speciality implies working at enterprises manufacturing beer, soft
drinks (beverages), alcohol drinks, wine, baking yeast. The work of
graduates is connected with the high-demand products on the food
market(especially if it relates to alcohol drinks). Senior students have
classes which enable to quickly adapt to industrial conditions. In terms of
this profession there is a specialization "Certification and expertise
of food products". The graduates who receive this speciality,
participate in conducting the quality expertise when purchasing, storing,
and realizing the commodity. They evaluate the commodity consumed on the
national level, certificate the production lines and services, and provide
the commercial activities in purchasing and realization of commodities in
retail and wholesale.
260301 - Technology of meat and meat products
Qualification of a graduate – a technologist-engineer.
The specialists of this direction can participate in designing the meat
enterprises, work at factories processing meat and manufacturing meat
products. As many dietitians think, a relatively healthy person at any age
needs not only vegetable proteins but also animal ones. For this reason
(and also because of peculiarities of our national cuisine and climate) the
given branch is one of the most demanded on the Russian market. Within this
profession there is a specialization "Certification and expertise of
food products". The graduates who receive this speciality, participate
in conducting the quality expertise when purchasing, storing, and realizing
the commodity. They evaluate the commodity consumed on the national level,
certificate the production lines and services, and provide the commercial
activities in purchasing and realization of commodities in retail and
wholesale.
260303 – Technology of milk and dairy products
Qualification of a graduate: a technologist-engineer.
An engineer of the speciality in technology of milk and dairy products has
the knowledge of technology, biochemistry, microbiology, and practical
professional skills. It allows him or her to work at dairy factories and
workshops of any type of property, in different bodies of the State trading
inspection, in scientific and research, project, and consulting
organizations. The dairy industry is one of the most developed in the food
industry. Within this profession there is a specialization
"Certification and expertise of food products". The graduates who
receive this speciality, participate in conducting the quality expertise
when purchasing, storing, and realizing the commodity. They evaluate the
commodity consumed on the national level, certificate the production lines
and services, and provide the commercial activities in purchasing and
realization of commodities in retail and wholesale.
260401 - Technology of fats, ethereal oils, perfumes, and cosmetics
Qualification of a graduate – a technologist-engineer.
The speciality is connected with the manufacture of vegetable oils, grease,
margarine, mayonnaise, cooking, confectionary, and other fats. The
industrial field occupies one of the
leading places in the structure of branches of processing the vegetable raw
materials. Its specific share is over 45%. The food products mentioned
above are always included in the assortment of any grocery store. This type
of products is often considered to be the primary one for a human. As for
perfumes and cosmetics, they are not less demanded on the market and very
popular among the people. Within this profession there is a specialization
"Certification and expertise of food products". The graduates who
receive this speciality, participate in conducting the quality expertise
when purchasing, storing, and realizing the commodity. They evaluate the
commodity consumed on the national level, certificate the production lines
and services, and provide the commercial activities in purchasing and
realization of commodities in retail and wholesale.
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