The graduate can carry out professional activities in the following areas:
- Engineer-technologist;
- Technologist of canned milk;
- Technologist of milk processing;
- Technologist of cheese making;
- Fish products technologist;
- Processing technologist of non-fish products of the sea;
- Sausage production technologist;
- Technologist of canning production;
- Technologist on processing of cattle;
- Technologist of medical preparations.
The field of professional activity is the production of food products: technology, organization, management and quality control of raw materials and finished products; catering products; design institutes; research organizations; enterprises of various forms and types of ownership; educational activities.
The objects of professional activity of graduates is the production (technology, organization, management and control) for the production of food products: meat, milk, meat and dairy products; fish, fish products; raw materials of animal and vegetable origin for the production of canned food and food concentrates; vegetable and animal fats, essential oils; food, design institutes, research organizations; enterprises of various forms and types of ownership; educational institutions.
Organization and maintenance of technological process at the enterprises of the food industry and public catering; improvement and increase of efficiency of technological processes for increase of an exit and quality of finished goods; calculation of technical and economic indicators of the enterprises of the food industry and public catering; technical and chemical control of raw materials, products in public catering and finished goods and products; ensuring release of the high-quality, competitive production meeting 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.
1. Evaluative:
- objectively assess the level of digital technology in various industries and in the agro-industrial complex as a whole
- to evaluate material and personnel support, as well as reasonable forecasting of the development of digital technology in the agro-industrial complex
- using best practices;
- objectively assess the situation of food production in the agro-industrial complex
and identifying current trends in the development
- to be able to analyze and evaluate promising areas of digital technology development for agro-industrial enterprises .
2. Constructive:
- have the skills to use modern computer control systems of technological process in food production;
- have the skills to manage the technology of food production, as well as the operation of equipment based on information technology;
-be able to analyze technical and economic indicators and marketing activities;
- have skills in working with documents ISO, HACCP
3. Informative-technological:
- to be able to collect information from various objects of agriculture, to process the received primary information through the implementation of analytical and communication skills;
- design and development of various components of information systems;
- design and administration of databases of information systems;
- support of information, software, technical, organizational and legal support of information systems and their elements;
- development of requirements and specifications of individual components of objects of professional activity based on the analysis of user requests, domain models and capabilities of technical means.
Be competent in matters of labor legislation, norms and rules of labor protection and environmental safety, industrial sanitation and fire protection, the use of laws and regulations of the Republic of Kazakhstan, operating in the food industry; know the regulations governing the safety of food products.