8D07240 Innovative technologies in the production of functional foods
PASSPORT of the EP
Name of the EP |
8D07240 Innovative technologies in the production of functional foods |
Code and Classification of Education |
8D07 Engineering, Manufacturing and Civil engineering |
Code and Classification of Areas of Training |
8D072 Manufacturing and processing |
Group of educational programs (EP) |
D111 Food production |
Language learning |
russian, kazakh, english |
The complexity of EP |
180 credits |
Distinctive features of EP |
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Partner University (JEP) - |
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Purpose of the EP
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Preparation of doctors of philosophy who are able to solve issues of science, education and production in the field of improving food technology. |
Name of the degree awarded |
Doctor of Philosophy PhD |
Field of professional activity |
- research and production centers, research institutes, higher and technical and professional educational institutions, enterprises of the state and non-state sectors; - structural divisions of the Ministry of Industry and Infrastructure Development of the Republic of Kazakhstan, akimats of the district, city and regional levels, and food industry enterprises; -scientific and educational activities in higher, technical and vocational educational institutions of a technical profile. |
Learning outcomes |
LO1. Demonstrates highly professional knowledge of modern pedagogical technologies and teaching methods in the system of higher and postgraduate education. LO2. Critically evaluates modern methods of scientific research that allow expanding the field of scientific knowledge on food technology. LO3. Demonstrates fluency in academic writing when presenting complex and new ideas in scientific texts and skills of reasoned discussion with the scientific community when presenting their position. LO4. Compiles a scientific approach for the development and modeling of the composition of multicomponent functional food products LO5. Argumentatively explains the use of innovative technologies for the production and storage of food products in the context of technological development of society. LO6. Selects the optimal ways of enriching food products with the prediction of the specified properties and composition. LO7. Modifies monitoring mechanisms to ensure the safety of functional food products, referring to international standards. LO8. Discusses current problems in the development and introduction of functional food products into production for effective adaptation to new challenges. LO9. Demonstrates the level of his scientific qualifications through the synthesis of new and complex ideas and solutions, designed in the form of scientific publications and manuscripts, argumentatively presented to the scientific community. |