Technology of production and processing of agricultural products

The Bachelor’s Degree Program in “Technology of Production and Processing of Agricultural Products” (Field of Study 610600) at Osh Technological University named after M.M. Adyshev (OshTU) is designed to develop students’ professional competencies and practical skills in the production, storage, and processing of plant-based agricultural products. The curriculum was created in alignment with the state educational standards of the Kyrgyz Republic and in response to the needs of employers, students, and society at large.

Program Objective

The key objective of this program is to prepare highly qualified and competitive specialists capable of effective professional activity in production and technological processes, organizational and management tasks, and research initiatives. Graduates gain comprehensive knowledge in agricultural product technologies, develop skills for ensuring food safety and quality, and learn to adapt to the evolving demands of the agrarian sector.

Upon successful completion of the final state examination, graduates are awarded a Bachelor’s degree. This qualification reflects their readiness to engage in a wide range of professional domains related to crop production, food processing, quality assurance, and supply chain management.

Curriculum Highlights

The curriculum integrates theoretical foundations with hands-on practice, emphasizing both scientific and technological aspects. Key subject areas include:

1. Production of Plant Products

• Cultivation and harvesting of various crops
• Methods to enhance yield and product quality
• Sustainable practices and resource management

1. Fundamentals of Biochemistry and Biotechnology of Agricultural Products

• Chemical composition and nutritional value of raw materials
• Biotechnological processes relevant to crop improvement and food production
• Safety standards in raw material handling and processing

1. Methods of Food Product Research and Organoleptic Analysis

• Modern quality control techniques and safety assessment
• Evaluation of taste, aroma, texture, and other sensory properties
• Application of analytical instruments in food testing

1. Food Security and Safety of Raw Materials and Food Products

• Regulatory frameworks and national/international standards
• Systems for monitoring and controlling food safety
• Implementation of hazard analysis and critical control points (HACCP)

1. Technology of Canned Foods, Food Concentrates, and Beverages

• Preservation methods and equipment
• Production of concentrates, including dehydration and extraction
• Techniques for manufacturing non-alcoholic and fermented beverages

1. Drying Technology

• Physical and chemical principles of drying processes
• Industrial equipment and methods used for drying crops and other raw materials
• Quality control and efficiency optimization

1. Technology of Bread, Pasta, and Confectionery

• Key processes in baking and dough-based production
• Ingredient properties and their effects on product quality
• Quality assurance for pasta and confectionery

Core Principles of the Program

Two-Level System

The program balances theoretical learning and practical, hands-on components. Students gain a strong theoretical framework in agricultural sciences and develop applied skills through laboratory work and industry-based projects.

Practice-Oriented Learning

Extensive practical sessions, internships, and laboratory exercises allow students to master real-world processes and methodologies. This hands-on approach ensures that graduates are well-prepared for immediate integration into professional settings.

ECTS Credit System

The program employs the European Credit Transfer and Accumulation System (ECTS), promoting academic mobility and transparent recognition of qualifications at the international level. The total workload is structured to cover classroom studies, independent student work, internships, and assessments.

International Collaboration

OshTU fosters international ties with universities and research institutes abroad. These collaborations facilitate academic exchange, joint research projects, and the sharing of best practices in agricultural technology and processing.

Learning Outcomes and Competencies

Graduates of the program will be able to:

·         Apply Technological Processes in the cultivation, harvesting, storage, and processing of agricultural products, ensuring optimal quality and yield.

·         Implement Quality Control and Safety Standards in accordance with national and international regulations, using up-to-date testing methods and safety protocols.

·         Utilize Biochemistry and Biotechnology principles to innovate in agricultural production and enhance food product quality.

·         Demonstrate Organizational and Managerial Skills by effectively planning and coordinating production processes, managing resources, and leading teams in agribusiness operations.

·         Engage in Research and Development to improve existing technologies, develop new processing methods, and enhance food safety and sustainability in agricultural enterprises.

Regulatory Framework and Degree Conferral

The program adheres to the State Educational Standard of Higher Professional Education (ГОС ВПО) for the field of “Technology of Production and Processing of Agricultural Products” (Order of the Ministry of Education and Science of the Kyrgyz Republic No. 1179/1 dated September 15, 2015) and complies with the relevant laws, including the Law of the Kyrgyz Republic “On Education.” Upon successful completion of final state examinations, graduates are conferred the title of Bachelor.

Advantages of Studying at OshTU

·         Integration of Theory and Practice: Modern laboratories and production facilities allow students to directly apply classroom knowledge to real-world tasks.

·         Demand in the Job Market: Graduates are sought after by food manufacturing plants, research institutes, agricultural enterprises, and governmental agencies responsible for quality control and food safety.

·         Research Opportunities: Through active participation in scientific projects and industry collaborations, students gain research experience and stay abreast of the latest trends in agricultural technology.

·         International Exposure: Cooperation with foreign universities broadens students’ perspectives and can open pathways for international internships and academic exchange programs.

·         Industry-Relevant Skill Set: The curriculum is regularly updated to address changing market demands, technological advancements, and global challenges in the agrarian sector.

In conclusion, the Bachelor’s Program in “Technology of Production and Processing of Agricultural Products” at Osh Technological University named after M.M. Adyshev provides a comprehensive educational experience that equips future specialists with the knowledge, skills, and competencies necessary for successful careers in the agricultural and food processing industries. By combining scientific knowledge, modern technologies, and a practice-oriented approach, this program ensures that graduates are capable of meeting the current and emerging challenges of food security, product quality, and sustainable agricultural development.