The number of food enterprises is constantly increasing, the amount and variety of manufactured food products is also growing. Therefore, the technologist of the food industry is one of the most sought-after professions.
When manufacturing food in an industrial way, it is significant to follow the recipe, adjust the quality of raw materials and the entire technological cycle. All of these moments are required, to the safe and standardized of food products. The food technologist is engaged in these processes.
The peculiarity of this professional activity is the need to combine intellectual work with physical labor, and, moreover, to bear great responsibility.
The program includes training of students in a wide range of disciplines. Students study biochemistry and microbiology; technologies for the production of alcohol, alcoholic beverages, low-alcohol and non-alcoholic beverages, wine, baking yeast, bread and confectionery, pasta, fat products; food chemistry; technological equipment of the food industry and others.
Bachelor's
Degree
Russian
Language
4 years
Duration
About the program
Learning outcomes
- Ensuring quality control and safety of raw materials, semi-finished and finished products, as well as control of compliance with technological parameters of food production, processed from vegetable raw materials;
- management of technological processes of food production from vegetable raw materials in the plant;
- design food industry enterprises;
- development of new technologies and technological schemes of food production from vegetable raw materials;
- application of modern research and modeling methods to improve the efficiency of processing plant materials;
- introduction of waste-free and low-waste technologies.
Career opportunities
A graduate are able to become a chief technologist, a master or a shop manager, a manager, a laboratory assistant in testing or production laboratories, an operator of the main technological equipment at food enterprises.
Graduates can labor in the research laboratories, standardization and certification of products manufactured in the country and imported products; in the agricultural sector.
They can organize their own mini-enterprise that produces wine, beer, soft drinks, yeast, bread, confection and pasta.
Graduates can labor in the research laboratories, standardization and certification of products manufactured in the country and imported products; in the agricultural sector.
They can organize their own mini-enterprise that produces wine, beer, soft drinks, yeast, bread, confection and pasta.
Curriculum
1 semester
1 year
2 semester
1 year
3 semester
2 year
Foreign languageOrganic chemistryGeneral physical trainingCritical and system thinkingCAD fundamentalsMethods for investigation of raw materials and finished productsPhysical and chemical methods for investigation of raw materials and finished productsPhysical and colloidal chemistryFundamentals of Scientific ResearchApplied mechanicsFundamentals of Scientific ResearchHeat and cold technology
4 semester
2 year
Foreign languageGeneral physical trainingPhysical and colloidal chemistryFundamentals of Scientific ResearchApplied mechanicsFundamentals of Scientific ResearchHeat and cold technologyElectrical engineering and ElectronicsEducational practice: technological practiceMicrobiologyPhysical and chemical principles of processing of vegetable raw materialsProcesses and apparatuses of food production
5 semester
3 year
6 semester
3 year
Technology of sugar confectionery productsTechnology of flour confectionery productsProject activityIndustrial practice: production and technological practiceEducational foresightDisperse systemsChemistry of food productionModeling in food industryComputer modeling of technological processes in food productionFood safety management systemFat technologyMedical and biological requirements and sanitary rules for food qualityLife safety
7 semester
4 year
8 semester
4 year
Foreign languageProject activityDesign of food enterprisesTechnological equipment for food productionTechnology of bread, confectionery and pastaGrain processing technologyEngineering of food production devicesFermentation TechnologyIndustrial practice: undergraduate practice, including research workTechnology of cognacWinemaking technology
Program academic supervisor
Phone
Mail
Teaching staff
Associate Professor:
Department of Sociology and Psychology
Phone
Head of the Department:
Department of Physical Education
Phone
Associate Professor, Head of the Laboratory:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Deputy Director for Foreign Affairs:
School of High Technologies
Phone
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Mail
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Mail
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Mail
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Mail
Associate Professor:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Mail
Teacher:
Department of Chemistry and Biotechnology named after V.V. Tuturina
Phone
Associate Professor:
Department of Chemical Technology named after N.I. Yaropolov
Phone
Mail
Fees and funding
*Part-time mode of study is also available. For the detailed information about tuition fee and the training period please contact International admission office
Entrance exams
Applicants take a computer entrance exam in Russian or provide CEFR level B1, TORFL level 1 or equivalent to the Russian-taught program.
Contact us
Phone
+7 (395) 240-52-15
Mail
admission@istu.edu
Contact us
