Bachelor’s program, Master’s program
Food Engineering and Healthy Food Technology major
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 Russian President grant, 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. 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,” the NCFU strategic project “Food Biotechnology. Food Security.”
Competitive advantages. The results of basic and applied research conducted by NCFU’s scientific school “Living Systems,” the methodological school “Education in the Field of Food Technology, Applied Biotechnology and Standardization” are introduced in the educational process. Students have an 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, and others. Employers take an active part in developing Bachelors’ competencies and modernizing the program.
Table of Contents