Animal Origin Foods in North-Caucasus Federal University

Bachelor’s program, Master’s program


Majors: Food Engineering and Food Programming; Next-Generation High-Technology Production of Meat and Dairy Products for Effective Health Protection; Food Safety and Engineering


Faculty of Food Engineering and Biotechnology


Natalia Oboturova, Dean

+7 (8652) 33-08-57, 51-53


Accreditation. The program successfully underwent state accreditation in 2020.

Awards and achievements. The megagrants implemented following the Russian Government decrees №218 and № 220, N. Vereshchagin medal “For Highest Excellence Merit in the Milk Industry,” the winners of the Vladimir Potanin Foundation grant competitions for teachers of Master’s programs and in the Academic Landing Forces category, the winners of the Russian President grant for state support of young researchers.

Teaching staff. Thirty-nine regular lecturers and dual jobholders at the degree-granting departments – 13 Doctors of Sciences, Professors and 25 Candidates of Sciences, Associate Professors, including two visiting foreign professors (Belarus, Slovenia) are engaged in the program delivery.

Facilities and resources. State-of-the-art devices for express analysis of the composition and properties of food raw material, spectrophotometry, cryoscopy, refractometry, determination of the antioxidant activity of biological objects as well as pilot plants for baro- and electromembrane fractionation of food raw material. Students undertake work placements and pre-graduation and research internships at meat and dairy industry enterprises.

Education. Studying principal processes using laboratory facilities and benches; completing the full production cycle of food products; using state-of-the-art drying equipment to manufacture long shelf life products; using information technologies, application software packages and databases in order to design, develop new formulations and technologies. The employers’ representatives, scientists and researchers from foreign partner universities are actively engaged in the educational activity.

Research. Basic and applied research in the field of food products and food safety is conducted as part of the scientific school “Living Systems Technologies” ((under the supervision of the RAS Academician A. Khramtsov and Professor I. Evdokimov).

Competitive advantages. The results of basic and applied research conducted by NCFU’s scientific school “Living Systems Technologies,” the methodological school “Education in the Field of Food Technology, Applied Biotechnology and Standardization” are introduced in the educational process. Students have the opportunity to follow the continuing education path: Bachelor’s degree – Master’s degree – PhD degree, individual learning paths as part of academic mobility programs and scientific internships at the top Russian and foreign educational and scientific institutions and engineering centers.

Employers and employment. The industrial partners are Novoaleksandrovsk Meat Processing Factory (the Yugrosprom agricultural enterprise), Resurs Agricultural Enterprises Group, Sausage Academy, the Olympia Meat Factory, Region-Ecohimmash, Stavropol Dairy Plant, DMP, Kazminsky Dairy Plant, Cheeseberry Trade House, and others. Employers take an active part in developing Bachelors’ competencies and modernizing the program.

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