- Technologist;
- master of food enterprises of various forms of ownership;
- technician-technologist of the production laboratory;
- specialist (laboratory assistant) in research institutes and universities;
- specialist in food standardization and certification enterprises;;
- specialist in the state constituent bodies that control the safety of food products;
- laboratory assistant (microbiologist, polarographer, spectral and chemical-bacteriological, chemical analysis).
Food production, technology, organization, establishment and control of the implementation of norms, rules and requirements for products, production processes; control and ensuring the quality and safety of raw materials and products; research organizations; design institutes; educational activities; organizations of various forms of ownership.
Food industry enterprises; food certification enterprises; enterprises for sanitary supervision; institutions of state bodies exercising food safety control; research institutes. The objects of professional activity of graduates are: organizations for the improvement of cities and towns, decorative nurseries, greenhouses and greenhouses.
- Organization and maintenance of the technological process of the food industry;
- techno chemical control of raw materials, technological processes and finished products;
- ensuring the release of high-quality, competitive products that meet the standards and sanitary and epidemiological requirements;
- exercise control over compliance with the quality and safety of the technology of the production process and the operation of equipment;
- development and design of technological schemes for the examination of products of raw materials of animal origin and individual plant products in accordance with the requirements and recommendations of international organizations on food safety at food production enterprises;
- participate in carrying out experimental work on the development of new technological processes;
- development of technical conditions for the creation of methods for monitoring and ensuring food safety;
- organization of work of labor collectives and adoption of managerial decisions;
- analysis of technical equipment and production activities of enterprises, taking into account the requirements of ecology, industrial sanitation, labor protection, fire and explosion safety.
- Roduction;
- scientific;
- organization of technological processes;
- improvement of research methods and introduction of technological processes in the creation of new products;
- development and implementation to improve the quality of the study of raw materials, finished products corresponding to GOSO;
- analysis of technical equipment and production activities of enterprises, taking into account the requirements of ecology, labor protection, fire-explosion safety and industrial sanitation;
- study and analysis of scientific and technical information, domestic and foreign experience in veterinary and sanitary examination of products of animal and vegetable origin;
- organizing the work of labor collectives, making managerial decisions, monitoring the quality and safety of food products and raw materials, using the methods of organoleptic, microbiological, physicochemical, biochemical, toxicological, radiological, histological, ELISA, ICA and other research.
Be competent in matters of food technology and the choice of the optimal mode of technological processes; in modern problems of food production; in global food safety issues; in ensuring biological and food safety in food production.