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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;
Candidates are required to submit references or letter(s) of recommendation for acceptance
Candidates are required to submit an essay(s) for acceptance
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
Bachelor of Engineering and Technology in Food Technology
Main Campus, Aktobe, Kazakhstan
48 monthsProgram duration
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:Read more
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:- LLP “Aktobe Product”, LLP “Rakhat”, LLP “Ice Plus»
Read lessProgram 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:Read more
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:- LLP “Aktobe Product”, LLP “Rakhat”, LLP “Ice Plus»
Read lessAdmission Requirements
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
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Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
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