7М05102
Kazakh, Russian
Graduate
2 years
Formation of professional competencies in food biotechnology with a high level of scientific culture forthe implementation of the learning process, the implementation of educational and scientific-innovativeactivities, taking into account current trends in the field of food production in accordance with therequirements of employers in the northern region of Kazakhstan in order to ensure the food security ofthe country.
History and philosophy of science
Foreign language (professional)
Higher school pedagogy
Management Psychology
Research culture and scientific ethics
Microbiological processes in food production technologies
Quality management of food products from animal and vegetable raw materials
Modern equipment of biotechnological production, packaging and packaging
Technology of food products of animal and vegetable origin
Modern methods of research of raw materials and products of food production
Microbiological bases of expanding the range of biotechnological products
Sanitary-hygienic and microbiological bases of food production
Theoretical foundations of the production of genetically modified products
Waste-free biotechnologies of food production
Chemistry of taste, color and aroma of vegetable raw materials and food
Bioconversion of plant raw materials
Fermentation production technology
Effect of electrophysical methods of water treatment on its microflora
Biotechnological bases of production of functional products
Expertise and safety in biotechnology
Methods for determining the composition and properties of food products
Dispersed systems and structuring
