Specializations within this programme
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Biotechnology of alcoholic, low-alcohol and non-alcoholic beverages
Program of master training includes studies of theoretical fundamentals of food products manufacture, biomodification of food products properties. In this program students examine innovative technologies in brewing, production of pure alcohol, strong alcoholic beverages, wines, non-alcogolic beverages, kvass, mineral water.
Meledina Tat'iana Viktorovna, +7 (812) 314-28-03, meledina.zav.kaf@irbt-itmo.ru, pbpizrs.kafedra@irbt-itmo.ru
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Innovation technologies of bread production
The purpose of educational program is to train master students in the field of technologies and microbiology of bread and flour products.
Kuznetsova Lina Ivanovna.
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General and cooling technologies of food products
The purpose of the educational program is to train master students in the field of artificial cold theory and practical application in manufacture and storage technology of cooled and refrigerated food products, their quality control, food and biological value and also ecological security.
Ishevskiy Aleksandr Leonidovich, +7 (812) 315-23-81
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Entrepreneurship organization in the field of food industry biotechnologies
This program provides the acquisition of knowledge in entrepreneurship, as a specific type of activity, which is produced in market conditions of housekeeping and is oriented on the satisfaction of customers preferences in the final food products, which are able to provide support and normal functioning of human body homeostasis.
Meledina Tat'iana Viktorovna, +7 (812) 314-28-03, meledina.zav.kaf@irbt-itmo.ru, pbpizrs.kafedra@irbt-itmo.ru
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Technology of food products conservation
The purpose of current program is to train master students, who are able to use theoretical fundamentals and practical applications of meet, fish, vegetables, mushrooms, dairy products, bread and flour products conservation, fundamentals of technical microbiology from the perspective of food security.
Ishevskiy Aleksandr Leonidovich, +7 (812) 315-23-81
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Technology of the functional products for public catering enterprises
The main idea of the master program is to form cultural and professional competences in the field of theory and practical application of food biotechnology, innovative food production development of functional purpose for the public catering enterprises.
Ishevskiy Aleksandr Leonidovich, +7 (812) 315-23-81
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Technology of bread and flour, macaroni, sugar, flour confectionery products and products of grains after processing
The master program includes general disciplines and a foreign language (business and professional), scientific fundamentals of bread, confectionery products manufacture and manufacture of grains after processing products.
Meledina Tat'iana Viktorovna, +7 (812) 314-28-03, meledina.zav.kaf@irbt-itmo.ru, pbpizrs.kafedra@irbt-itmo.ru
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Fermentative processes in biotechnology
This master program is oriented on the acquisition of theoretical and practical skills needed for the management of fermentative processes in biotechnology.
Shleykin Aleksandr Gerasimovich, +7 (812) 575-69-08, shleikin@yandex.ru
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Functional and specialized foodstuff from vegetable raw materials
The field of professional master student tasks is the following: scientific formulation validation and technology development of products, enriched in functional ingredients (antioxidants, probiotics, prebiotics etc.), scientific formulation validation and technology development of products for diabetes, obesity control, etc.
Meledina Tat'iana Viktorovna, +7 (812) 314-28-03, meledina.zav.kaf@irbt-itmo.ru, pbpizrs.kafedra@irbt-itmo.ru
