Training of specialists for technological processes of production of canned food from animal and vegetable raw materials and food concentrates, food and special purpose

Technologist, administrator, head. production at catering enterprises, College teacher, operator, laboratory assistant, head of laboratory, head of canning production

Food production enterprises, design institutes, scientific institutions, educational institutions, catering enterprises, enterprises for the production of preservatives and food concentrates

-organization and management of technological process in food industry;

- improving the efficiency of technological processes to improve the yield and quality of finished products;

- calculation of technical and economic indicators of food enterprises;

- carrying out technical control of the components of the raw materials of food enterprises and finished goods and products;

- ensuring the production of high-quality, competitive products that meet the requirements of standards.

-organization of work of labor collectives and management decision-making;

- analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, industrial sanitation, occupational health and safety, as well as fire and explosion safety;

- analysis of technical and economic indicators and marketing activities;

- organization and management of the educational process in the College.

1. Common civil qualities: patriotism, expressed in love for the Motherland, citizenship, determined by an active lifestyle, civil self-consciousness, law-abiding, understanding of their civil rights, freedoms and duties;

2. Spiritual and moral qualities: humanity, honesty, conscientiousness, tolerance to other beliefs, world views and customs, decency, mercy;

3. Intellectual qualities: erudition, critical and emotional thinking, fluency in English, information and communication technologies, the ability to learn throughout life;

4. Business qualities: hard work, responsibility, flexibility, adaptability, ability to work in a team, ability to take non-standard decisions in emergency situations;

5. Organizational and volitional qualities: determination, self-demanding, , self-criticism, state of being organized, communicability, the existence of a shared culture, will, the ability to achieve the intended purpose;

6. Special qualities: love for nature.

Learning outcomes of bachelors of technology (Dublin descriptors)

At the end of the educational program, graduates can:

1) demonstrate knowledge and understanding of technology and engineering, including elements of the most advanced knowledge in this field;

2) apply knowledge and understanding in technology at a professional level, formulate arguments and solve problems on food production;

3) carry out acquisition and interpretation of information in the field of technology for the formation of judgments taking into account social, scientific or ethical issues;

4) communicate information, ideas, problems and solutions in the field of technology to both professionals and non-specialists;

5) training skills necessary for self-continuation of further training in food production technology.