Level of higher education “Bachelor”
Educational program “Food Technology”
Curriculum based on Complete General Secondary Education (2019)
Curriculum based on Junior Specialist Diploma (2019)
Syllabuses of academic disciplines:
“Entry to the profession”
“Organic Chemistry”
“Biochemistry”
“General Chemistry”
“General Chemistry and Biology “
“Technology of compound feeds and feed additives”
“Quality control and safety of grain products”
“Fundamentals of physiology and food hygiene”
“Technology of fats and fat substitutes”
“Technology of grain storage and processing. Fermentation technology”
“Standardization and certification of food products”
“Technology of milk and dairy products”
“Food technology”
“Commodity science and packaging of grain products”
“Technological calculations, accounting and reporting of grain processing enterprises”
“Basics of the scientific research”
Self-analysis of the implementation of the educational program “Food Technologies” (2019/2020 academic year)
Level of higher education “Master”
Educational program “Technologies of grain products and grain resources”
Curriculum based on a bachelor’s, specialist’s or master’s degree (2019)
Syllabuses of academic disciplines:
“Optimization of technological processes in the industry”
“Safety of industry products”
“Technological skill”
“Methodology and methods of scientific research”
Self-analysis of the implementation of the educational program “Technology of grain products and grain resources” (2019/2020 academic year)