Catering Management Technology major
Faculty of Food Engineering and Biotechnology, Department of Food Technology and Engineering
Natalia Oboturova, Dean of the Faculty, Head of the Department
+7 (8652) 33-08-57
Accreditation. The program successfully underwent state accreditation in 2020.
Awards and achievements. The department has won and has been implementing two Russian President grants for young researchers, the UMNIK federal competition projects. Among 300 teams from 69 Russian universities, five students teams were shortlisted as
the best FoodNet projects in the project and education workshop of University 20.35. The student is the winner of the FallingWalls Lab-2021 contest. In the academic year 2021-2022, the teaching staff team developed and organized the All-Russian Interdisciplinary Olympiad “National Technology Olympiad” in Modern Food Engineering.
Teaching staff. The program is delivered by 45 teachers. Over 88% hold an academic degree of Candidate of Sciences or Doctor of Sciences.
Facilities and resources. State-of-the-art devices for express analysis of composition and properties of food raw material, high-performance liquid chromatography, microscopy and microcomputer tomography, determination of the antioxidant activity of biological objects, including facilities and resources of research laboratories of nanobiotechnology and biophysics, electro- and baromembrane technologies, NCFU Biological Engineering Center.
Education. Project-oriented training, when students are engaged in project activities starting from the first years of study, aims to use and develop research, problem-based and searching methods with developing an individual learning path.
Research. Students conduct research starting from the second year of study in the areas of the federal scientific school НШ 7510.2010.4 “Technologies of Living Systems.”
Competitive advantages. Training is provided in specialized laboratories of public catering technology; processes and devices of food production; food health and hygiene; food quality and safety evaluation, and others, fitted with state-of-the-art equipment, as well as under academic mobility programs – at the laboratories of top European universities, as part of cooperation agreements – under production conditions at partner food industry enterprises with the involvement of leading process engineers, chefs, restaurant keepers, and engineers.
Employers and employment. The program is developed and implemented in cooperation with leading industrial partners, aiming to create the conditions to ensure global technology leadership of the Russian Federation by 2035 by “bringing up national champions” for
the high-technology market of the future of the FoodNet food industry. The graduate employment rate is 100%.
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