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| Faculty | Agrotechnological Faculty (AF) |
|---|---|
| Department | Food Security (FS) |
| Education area code and classification | 6B07 Engineering, manufacturing and construction industries |
| Code and classification of areas of training | 6B072 Manufacturing and processing industries |
| Group of educational programs | В068 Food production |
| Educational program name | 6B07201 Technology of food products |
| Accreditation | Сертификат |
| Types of educational programs | Main |
| Graduate model according to the educational program | Graduate of the educational program:
- has a deep understanding of food production processes, including technologies and methods for processing raw materials, quality management and food safety; - understands the physicochemical, biochemical and microbiological scientific principles underlying food production; - knows how to apply innovative methods and technologies to create new food products or improve existing ones; - has skills in working with various tools and methods for analyzing incoming raw materials and finished food products to control their quality and safety; - knows how to effectively manage food production processes, including planning, organization, control and resource management; - able to effectively interact with colleagues and specialists from various fields to achieve common production goals; - knows the legal and regulatory requirements governing food production, including quality and safety standards; - is aware of the ethical aspects of food production and consumption, such as responsibility to consumers for the quality of finished products; - able to analyze data and information, make informed decisions and respond to changes in the production environment; - ready for continuous training, advanced training and adaptation to changes in the food industry and the use of modern innovative technologies in production. |
| Purpose of the educational program | Formation of a highly educated individual, capable of professional growth and mobility, possessing key and professional competencies in the field of food production, and also capable of solving professional problems in food technology. |
| Level of education | Undergraduate (Higher) |
| Degree awarded | bachelor of engineering and technology |
| Field of professional activity (section on the GCEA) | Manufacturing industry (Секция C) |
| List of professions | Chief process engineer Engineer of processing industries Quality Engineer Laboratory engineer Engineer-technologist Technician Laboratory assistant of research institutes and organizations Laboratory assistant-microbiologist Junior researcher Teacher of secondary vocational educational institutions in the field of training Head of organizations and enterprises of all forms of ownership Employee of the research Institute Senior laboratory assistant Food technologist Manager of the meat processing plant Production manager |
| Types of professional activity | Research Organizational-technological Organizational-management Project-technological Production Production and technological Sanitary and hygienic Management team Educational and technological Expert |
| Objects of professional activity | Dairies, meat processing plants, sausage and canning factories, catering establishments, confectionery shops, food quality assessment laboratories, research institutes, vocational schools |
| Program features | Double degree program, dual education, academic exchange program. |
| Form of training | full-time without the use of DЕT full-time with the use of DЕT |
| Period of training | The term of study of undergraduate students with general secondary education is determined by the period of mastering at least 240 academic credits for the entire period of study and at least 60 academic credits for the academic year. The term of study of undergraduate students with higher education or technical and vocational, or post-secondary education is determined taking into account the recognition of previously achieved learning outcomes of formal and non-formal education. At the same time, the period of study can be increased or decreased if the student forms an individual curriculum of disciplines and other types of educational activities with a volume of at least 60 credits per academic year. |
| Language of instruction | Kazakh Russian |
| Amount of credits/hours (at least) | 240/7200 |
| Previous level of education | higher education higher special education general secondary education technical and professional education |
| Program manager | Иль Дмитрий Евгениевич |
| The educational program is developed on the basis of Professional standards/ Sectoral qualifications frameworks | Professional standard: "Production of milk and dairy products" Appendix No. 9 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) Professional standard: "Dairy products production" Appendix No. 21 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) Professional standard: "Production of meat and meat products" Appendix No. 10 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) Professional standard: "Slaughter and processing of meat of cattle (cattle)" Appendix No. 22 to the order of the Acting Chairman of the Board of the National Chamber of Entrepreneurs of the Republic of Kazakhstan "Atameken" dated 30.05.2023 No. 100 (PS) |
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Place in the rating of the National Chamber of Entrepreneurs of RK "Atameken", 2022 |
5th place |
|---|---|
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