.jpeg)
- leading specialists of the food industry enterprises, food certification enterprises, sanitary supervision enterprises, institutions of state bodies that control food safety, research institutes, universities, and other educational institutions without presenting requirements for work experience in accordance with the qualification requirements of the Qualification Directory of Positions of Managers, Specialists and other Employees, approved by the order of the Minister of Labor and Social Protection of the Population of the Republic of Kazakhstan dated May 21, 2012 No. 201-P.
Establishment, implementation and control of compliance with the norms, rules and requirements for products( services), process (work) and system, their development, production, use (consumption) and metrological support, aimed at high quality and safety of products and services, high economic efficiency for the manufacturer and consumer
Enterprises of the food industry, enterprises for the certification of food products, enterprises for sanitary supervision, institutions of state bodies that control the safety of food products, research institutes, universities, and other educational institutions.
The educational program 7M07210-Food safety includes 2 (two) educational trajectories:
No. 1. FROM "Methods of food safety control"
No. 2. FROM "Food Safety System"
- use the basic laws of natural science disciplines, methods of mathematical analysis and modeling, theoretical professional knowledge to solve professional problems in their activities;
- choose the most effective methods and ways to perform professional tasks;
- to monitor compliance with the quality and safety of the production process technology and the operation of equipment; technological discipline and improvement of product quality; to manage the activities of the division for the production of products in a given volume, nomenclature, on time and of high quality; to organize the provision of necessary materials, semi-finished products, technological documentation;
- choose test methods; analyze and process the results of research and measurements; participate in experimental work on the development of new technological processes,
- formulate and solve problems that arise in the course of professional, research and teaching activities and require in-depth professional knowledge, choose the necessary research methods, modify existing and develop new methods based on the tasks of a particular study; process the results obtained, analyze and comprehend them taking into account the available literature data;
- conduct bibliographic work with the use of modern information technologies;
- present the results of the work done in the form of reports, abstracts, articles, designed in accordance with the existing requirements, with the involvement of modern editing and printing tools, organize work on product quality management; evaluate technical and organizational solutions from the standpoint of achieving product quality; identify defects, violations in the operation of equipment, analyze the causes and eliminate them in a timely manner;
- work with technical documentation; develop technological documentation (technological standards, instructions, work schedules, estimates, plans, applications for materials and equipment, etc.); perform work on analysis, systems for modeling the safety of products, processes and production;
- use innovative technologies of engineering work; master modern methods of food production technology; analyze existing, refine and develop new documented procedures;
- evaluate the impact of the adopted engineering decisions on the environment; select and calculate the necessary equipment, taking into account the solution of the tasks of energy and resource conservation, as well as environmental protection from man-made impacts of production; follow the safety and fire safety instructions.
Undergraduates of all educational trajectories can conduct teaching activities in educational organizations
- sanitary and epidemiological, production and technological, organizational and managerial, experimental and research, implementation of inspection control over certified products, services, processes, implementation of inspection by stages: production, design, inspection during operation, technical management, risk management and quality control during inspection, educational (scientific and pedagogical).
Objectivity, correctness, diplomacy, observation, responsibility and impartiality. Communicative competence. Compliance with ethical standards, tact. A broad outlook and a range of social and professional interaction. Ability to analyze and synthesize, critical thinking. The combination of punctuality in work with creative search and business activity.