Masters of technical sciences in the educational program «7M07208 – Technology of processing industries (by industry)» can perform the following professional activities:
work as a teacher, researcher in higher educational institutions and research organizations.
Educational organizations, including universities, research organizations, all sectors of food and processing industries
Research organizations and higher educational institutions, as well as their government bodies
The educational program «7M07208 - Technology of processing industries (by industry)» includes 2 (two) educational paths:
№ 1. EP «Technology of storage and processing of grain»
The professional activity of the master is aimed at:
- study of the hygienic fundamentals of nutrition, quality and food safety;
- the study of methods for assessing the quality of products of processing industries;
- the study of innovative technologies for storage and processing of crop products;
- study of the technology of grinding food materials;
- study of the production technology of whole-ground flour;
- study of the technology of production of polyslag products.
№ 2. EP «Technology of bread, pasta and confectionery»
The professional activity of the master is aimed at:
- the study of modern food ingredients, the features of their use;
- the study of the basics of technology of baby and diet food;
- the use of unconventional raw materials in the production of bread, pasta and confectionery;
- the development of bakery products for special purposes;
- study of the rheology of raw materials and semi-finished products of bakery, pasta and confectionery industries;
- the study of the biotechnological foundations of bakery production;
- the study of the basics of technology of baby and diet food.
Undergraduates of both educational trajectories can conduct pedagogical activities in educational organizations.
Masters of training “7M07208 - Technology of processing industries (by industry)” can perform the following professional activities:
1. Design and technological:
- development and design of technological schemes of processing industry enterprises;
- reconstruction of existing processing industry enterprises;
- analysis of the technical equipment and production activities of enterprises taking into account the requirements of the environment, labor protection, fire and explosion safety and industrial sanitation;
- study and analysis of scientific and technical information, domestic and foreign experience in the processing industry.
2. Organizational and managerial:
- organization of work of labor collectives, management decisions, analysis of technical and economic indicators of enterprises and marketing activities;
- organization of technological processes;
- monitoring compliance with technological discipline.
3. Research:
- аn experimental study to improve the quality of raw materials, finished products of the relevant branches of processing industries;
- improvement of technological operations and participation in the development of resource-saving technological processes in the creation of new products;
- carrying out research work to improve the technology of processing industries.
4. Scientific and pedagogical:
- the study of modern teaching methods of disciplines on technologies of processing industries;
- development of scientifically based methods for advanced training of workers at all levels;
the use of innovative teaching technologies in the process of teaching.
- in the field of research methodology;
- in matters of innovative technical and technological production in all sectors of the food and processing industry;
- in the field of scientific and scientific-pedagogical activity in educational organizations;
- in the implementation of scientific projects and research in the professional field;
in ways to ensure constant updating of knowledge, expansion of professional skills.