• First Stage of Higher Education - Bachelor of Engineering and Technology

1.explain the principles and laws of natural and engineering sciences that underlie modern chemistry and food technology, international and national standards, regulatory and legal documents in this industry;
2.demonstrate an understanding of the chemical and biochemical processes in the technology of processing, storage and disposal of food raw materials and auxiliary materials;
3.evaluate the biological and environmental safety of raw materials, final products, auxiliary materials, the sanitary condition of technological equipment in accordance with technical documentation on the quality and safety of food products;
4.determine the main characteristics of the technological regime of food production processes in accordance with the material and energy balance, thermodynamics of physicochemical and interfacial processes;
5.using computer technologies perform calculations for processing results, drawing up the technological schemes, designing of reactors, equipment and food enterprises;
6.choose the optimal parameters for the operation of food production equipment and apparatus in accordance with the technical characteristics, ergonomics and ecology of production;
7. analyze the quality of raw materials, final products by means of chemical and physicochemical methods in compliance of products with national and international quality and safety standards;
8.draw up reports, drawings, technological documentation based on knowledge of modern standards, quality system, legal acts, industrial economy and ecology;
9.сontrol the technological processes at all stages of product manufacturing, compliance with recipes, consumption rates of raw materials, auxiliary and packaging materials, final product yields according to technical requirements;
10.simulate technological processes for optimizing food production using software for data analysis;
11.carry out the development of innovative projects and implementation of new chemical and technological processes for the production, processing, storage, preservation and packaging of food and semi-finished products, including for entrepreneurial activity;
12.determine the directions for further personal growth and professional development based on knowledge of legal legislation, social interaction in accordance with the needs of modern society and economy.