This program concerns the creation of biologically active food additives and foodstuffs with increased nutritional value, functional, therapeutic and preventive properties.
Functional food products today are dynamically developing area of the food industry. The process of creating functional products is inextricably linked with the development of new innovative directions in science and technology.
The technology of functional food products is developing in several directions: the first is the improvement of technological processes; the second is the development of new equipment; the third is the preservation of the original natural ingredients in raw materials, and finally, increasing the production profitability through reasonable waste disposal.
Biotechnological processes of processing plant raw materials are also being improved using highly active microorganisms that produce enzymes, essential amino acids, vitamins and other biologically active substances for the food industry.
The program includes training of students in a wide range of disciplines.

Graduates who have completed the master's degree program can work in the fields related to:
•    the quality control and management;
•    the production and application of food and functional additives;
•    the chemistry and microbiology of food products;
•    the engineering and standardization of food products.