6B07253 Food safety and engineering

Name of the EP

6В07253 Food safety and engineering

Code and Classification of Education

6B07 Engineering, Manufacturing and Civil engineering

Code and Classification of Areas of Training

6В072 Manufacturing and processing

Group of educational programs (EP)

В068 Food production

Language learning

Kazakh, Russian, English

The complexity of EP

240 credits

Distinctive features of EP

-

Partner University (JEP) -

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Purpose of the EP

Training demanded Bachelors in the field of production and ensuring food safety, capable of managing technological processes and product quality in accordance with international standards.

Name of the degree awarded

Engineering and Technology bachelor

Field of professional activity

The objects of professional activity of graduates are: all food industry enterprises, food certification enterprises, sanitary inspection enterprises, universities, research institutes and other educational institutions

Learning out comes

LO1 Possess communication and communication skills in a professional environment and society in Kazakh, Russian and English with an understanding of the principles of academic integrity.

LO2 Demonstrate natural science, mathematical, social, socio-economic and engineering knowledge of professional activity, possess methods of scientific research.

LO3 Possess information and computer literacy, the ability to generalize, analyze and perceive information, set goals and choose ways to achieve it.

LO4 To introduce new methods of organizing the technological process of production on the basis of regulatory documents to improve the safety and environmental friendliness of production activities, industrial sanitation and occupational safety at work, to certify and maintain food quality and safety systems in working order.

LO5 To implement new technological lines and effective design developments based on the analysis of technological processes of processing enterprises.

LO6 To ensure the implementation of technochemical and microbiological quality control of the main and additional raw materials and finished products for compliance with the requirements of regulatory documentation on the quality and safety of supplied products.

LO7 To improve the existing technological processes on the basis of a systematic approach to assessing the quality of raw materials, technological equipment and requirements for the final product based on the analysis of the advantages of a particular finished product, taking into account the types of defects and ways to prevent it in food production.

LO8 Competently draw up technological maps for processing crop and livestock products, taking into account the choice of machinery and equipment systems.

LO9 Independently find rational solutions when creating competitive products, taking into account the requirements of their maximum safety.

LO10 Demonstrate skills of self-education and self-education, healthy lifestyle throughout life, work individually and in a team.

LO11 Use research, entrepreneurial skills and assess risks, adjust their actions and make decisions in non-standard situations

LO12 Work effectively individually and as a team member, use various methods of managing a team of performers, correctly defend your point of view