Plant-based Food Products in North-Caucasus Federal University
Bachelor’s program
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
noboturova@ncfu.ru
Accreditation. The program successfully underwent state accreditation in 2020.
Awards and achievements. In 2022, the student won the UMNIK federal contest. Two grants from the Russian President for young researchers are implemented. Among 300 teams from 69 Russian universities, five student teams were shortlisted as the best FoodNet projects in the project and education workshop of University 20.35. The victory in the Falling Walls Lab-2021 contest was gained. In the 2021/2022 academic year, the program graduate won the final of the Pastry Cook show the Friday TV Channel. The teaching staff and student 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. More than 88% hold an academic degree of Candidate of Sciences or Doctor of Sciences.
Facilities and resources. The facilities and resources for the research and education process include 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 the facilities and resources of the research laboratories of nanobiotechnology and biophysics, electro- and baromembrane technologies, and the 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%.