- Engineer of enterprises of different ownership forms
- engineer-technologist, lab technician at research institutes and universities
- specialist centres of standardization and certification.
Food production enterprises, design institutes, research institutions, and educational institutions.
- research institutes and educational institutions of any profile;
- production enterprises of all branches of industry;
- rescue and fire safety services Of the emergency Committee of the Ministry of internal Affairs of the Republic of Kazakhstan;
- Central and regional bodies of the Ministry of labor and social protection of the population of the Republic of Kazakhstan;
- technical supervision and environmental protection services of akimats at all levels;
- enterprises of the agro-industrial complex of various forms and types of ownership.
- organization and maintenance of the technological process in the food industry and public catering enterprises;
- improving and improving the efficiency of technological processes to improve the yield and quality of finished products;
- analysis of scientific research in the food industry;
- technochemical control of raw materials in the food industry, components of products in public catering and finished products and products;
- ensuring the production of high-quality, competitive products that meet the requirements of standards.
- organization of work of labor collectives and making management decisions;
- analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, industrial sanitation;
- analysis of marketing activities.
1. Project-technological:
- improvement of technological processes and processes in the food industry and public catering;
- establishment and maintenance of optimal operating modes of technological machines and equipment;
- monitoring compliance with technological parameters of production processes;
- development of methods for technochemical quality control of raw materials and finished products.
2. Organizational and management:
- development and implementation of technological regulations aimed at reducing the risk of industrial accidents and accidents;
- selection and professional training of personnel of industrial enterprises;
- calculation of the number of personnel of labor protection, environmental protection, personnel and population protection services in emergency situations;
- personnel management and facility protection in emergency situations.
3. Research:
- identification of harmful and dangerous factors on production lines;
- monitoring of production and environmental parameters;
- conducting research to develop methods and tools to improve safety in the technosphere and habitats;
- research and development of measures to preserve biological diversity in nature;
- organization of work on the assessment of jobs and safety of potentially dangerous industries.
4. Scientific-pedagogical:
- analysis of scientific research in the food industry;
- development of science-based methods for improving the skills of employees at all levels;
- use of innovative production technologies in the process of activity.
- about the processes and phenomena occurring in the process of processing animal raw materials, - understands the possibilities of modern scientific methods of knowledge of nature and owns them at the level necessary for solving problems that have a natural scientific content and arise when performing professional functions;
- about the main problems of scientific and technical development of the food industry system.