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Bachelor of engineering and technology in the educational program ” 6B07206-food Technology»
Professional activity:
technologist,
master of processing enterprises of different forms of ownership,
technician-technologist of production laboratory,
specialist in research institutes and universities (laboratory assistant);
specialist in the centers of standardization and certification.
Objects of professional activity:
basic and delicate products of organic synthesis;
devices and equipment of chemical technology of production and processing of organic substances and materials;
various kinds of raw materials, auxiliary materials and materials (including oil, gas, coal, vegetable raw materials), polymers, monomers, elastomers, chemicals and reagents;
enterprises engaged in the production of research instruments and equipment.
Subject of professional activity:
organization and support of technological process at the enterprises of food and public catering;
Improvement and increase of efficiency of technological processes on output and quality of finished products;
calculation of technical and economic indicators of the food industry and public catering;
technochemical control of raw materials in the food industry, public catering and components of finished products and products;
Ensuring the production of high-quality, competitive products that meet the requirements of standards.
decision-making on the organization and management of labor collectives;
analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, industrial sanitation, labor protection and safety, as well as fire safety requirements;
analysis of technical and economic indicators and marketing activities.
Educational activity:
food industry,
design, research organizations,
enterprises of different types and forms of food business.
Types of professional activity:
food enterprises (leading enterprises)
meat and dairy industry and public catering; food business,
meat and fish semi-finished products; sausages and smoked products;
Bachelor of engineering and technology in the educational program ” 6B07206-food Technology»
Professional activity:
technologist,
master of processing enterprises of different forms of ownership,
technician-technologist of production laboratory,
specialist in research institutes and universities (laboratory assistant);
specialist in the centers of standardization and certification.
Objects of professional activity:
basic and delicate products of organic synthesis;
devices and equipment of chemical technology of production and processing of organic substances and materials;
various kinds of raw materials, auxiliary materials and materials (including oil, gas, coal, vegetable raw materials), polymers, monomers, elastomers, chemicals and reagents;
enterprises engaged in the production of research instruments and equipment.
Subject of professional activity:
organization and support of technological process at the enterprises of food and public catering;
Improvement and increase of efficiency of technological processes on output and quality of finished products;
calculation of technical and economic indicators of the food industry and public catering;
technochemical control of raw materials in the food industry, public catering and components of finished products and products;
Ensuring the production of high-quality, competitive products that meet the requirements of standards.
decision-making on the organization and management of labor collectives;
analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, industrial sanitation, labor protection and safety, as well as fire safety requirements;
analysis of technical and economic indicators and marketing activities.
Educational activity:
food industry,
design, research organizations,
enterprises of different types and forms of food business.
Types of professional activity:
food enterprises (leading enterprises)
meat and dairy industry and public catering; food business,
meat and fish semi-finished products; sausages and smoked products;
Bachelor of Engineering and Technology in Food Technology
Main Campus, Aktobe, Kazakhstan
48 monthsProgram duration
YesScholarships
Engineering - Manufacturing and ProductionMain Subject Area
Program overview
Main Subject
Engineering - Manufacturing and Production
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
Code-name of the specialty:
- 6B07206 – Technology of Food Products
Accreditation (last year, last year):- –
Form of training:- Daytime: 4 years;
- Remote: 3 years, 2 years.
Reward Degree:- Bachelor of engineering and technology in the educational program ” 6B07206-food Technology»
Professional activity:- technologist,
- master of processing enterprises of different forms of ownership,
- technician-technologist of production laboratory,
- specialist in research institutes and universities (laboratory assistant);
- specialist in the centers of standardization and certification.
Objects of professional activity:- basic and delicate products of organic synthesis;
- devices and equipment of chemical technology of production and processing of organic substances and materials;
- various kinds of raw materials, auxiliary materials and materials (including oil, gas, coal, vegetable raw materials), polymers, monomers, elastomers, chemicals and reagents;
- enterprises engaged in the production of research instruments and equipment.
Subject of professional activity:- organization and support of technological process at the enterprises of food and public catering;
- Improvement and increase of efficiency of technological processes on output and quality of finished products;
- calculation of technical and economic indicators of the food industry and public catering;
- technochemical control of raw materials in the food industry, public catering and components of finished products and products;
- Ensuring the production of high-quality, competitive products that meet the requirements of standards.
- decision-making on the organization and management of labor collectives;
- analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, industrial sanitation, labor protection and safety, as well as fire safety requirements;
- analysis of technical and economic indicators and marketing activities.
- Educational activity:
- food industry,
- design, research organizations,
- enterprises of different types and forms of food business.
Types of professional activity:- food enterprises (leading enterprises)
- meat and dairy industry and public catering; food business,
- meat and fish semi-finished products; sausages and smoked products;
- children’s and diet food).
- design Institute;
- scientific institution;
- educational institution.
Basics of practice:Program overview
Main Subject
Engineering - Manufacturing and Production
Degree
Other
Study Level
Undergraduate
Study Mode
On Campus
Code-name of the specialty:
- 6B07206 – Technology of Food Products
Accreditation (last year, last year):- –
Form of training:- Daytime: 4 years;
- Remote: 3 years, 2 years.
Reward Degree:- Bachelor of engineering and technology in the educational program ” 6B07206-food Technology»
Professional activity:- technologist,
- master of processing enterprises of different forms of ownership,
- technician-technologist of production laboratory,
- specialist in research institutes and universities (laboratory assistant);
- specialist in the centers of standardization and certification.
Objects of professional activity:- basic and delicate products of organic synthesis;
- devices and equipment of chemical technology of production and processing of organic substances and materials;
- various kinds of raw materials, auxiliary materials and materials (including oil, gas, coal, vegetable raw materials), polymers, monomers, elastomers, chemicals and reagents;
- enterprises engaged in the production of research instruments and equipment.
Subject of professional activity:- organization and support of technological process at the enterprises of food and public catering;
- Improvement and increase of efficiency of technological processes on output and quality of finished products;
- calculation of technical and economic indicators of the food industry and public catering;
- technochemical control of raw materials in the food industry, public catering and components of finished products and products;
- Ensuring the production of high-quality, competitive products that meet the requirements of standards.
- decision-making on the organization and management of labor collectives;
- analysis of technical equipment and production activities of enterprises taking into account the requirements of ecology, industrial sanitation, labor protection and safety, as well as fire safety requirements;
- analysis of technical and economic indicators and marketing activities.
- Educational activity:
- food industry,
- design, research organizations,
- enterprises of different types and forms of food business.
Types of professional activity:- food enterprises (leading enterprises)
- meat and dairy industry and public catering; food business,
- meat and fish semi-finished products; sausages and smoked products;
- children’s and diet food).
- design Institute;
- scientific institution;
- educational institution.
Basics of practice:Admission Requirements
Tuition Fee
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