08/08/2024
Code – Name of the Specialty:
6B07206 – «Food Products Technology»
Accreditation:
The program 6B07206 – "Food Products Technology" is accredited by the expert commission of the "Kazakhstan Association of Engineering Education – KazSEE" for 5 years (from December 23, 2020, to December 22, 2025).
Form, terms of training:
Full-time: 4 years
Degree:
Bachelor of Engineering and Technology in the educational program «6B07206 – Food Products Technology»
Field of professional activity:
- Production technologies: Development, implementation, and optimization of food production processes, including raw material processing, creation of new products, and quality improvement;
- Food safety: Quality and safety control of products, compliance with standards and regulations at all stages of production and storage;
- Innovations in the food industry: Implementation of new technologies such as biotechnology, eco-friendly products, and improved methods for storage and packaging;
- Quality management: Development and implementation of quality management systems (e.g., ISO), product certification;
- Development of new food products: Research for creating new types of products and improving existing ones to enhance their nutritional value and organoleptic properties;
- Environmental aspects of food production: Development of environmentally friendly technologies, waste reduction, and mitigation of environmental impact.
Educational activity:
- Food production enterprises (leading enterprises in the meat and dairy industry and public catering; companies producing meat and fish semi-finished products; sausages and smoked meats; dairy products; canned goods; beverages; baby and dietary food);
- Design institutes;
- Scientific research institutions;
- Educational institutions.
Subject of professional activity:
- Organization and operation of technological processes in the food industry and public catering;
- Improvement and efficiency of technological processes to increase the output and quality of finished products;
- Calculation of technical and economic indicators in the food industry and public catering;
- Techno-chemical control of raw materials, food products, components, and finished goods in the food industry;
- Ensuring the production of high-quality, competitive products that meet standards requirements;
- Decision-making related to the organization and management of labor collectives;
- Analysis of technical equipment and production activities of enterprises considering ecological, sanitary, labor safety, fire and explosion safety requirements;
- Analysis of technical and economic indicators and marketing activities.
Types of professional activity:
- Technological Activity;
- Food Quality and Safety Control;
- Research Activity;
- Managerial Activity.
Practice bases:
LLP "Anvar", LLP "Taksim Asia", Uil District Department of Sanitary and Epidemiological Control, IP “Adler” confectionery workshop, LLP "Inkom", IP Lemonade café, "BioNAN", LLP Factory "ROKOS", restaurant "Andr", LLP "Pizza House" DODO Pizza restaurant, KFC Aktobe LLP "Caspian International Restaurants Company", LLP "Novo Aldzhan Granum Mill" and others.
