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Program is focused on developing students' professional competencies in the fields of:
- storage and processing of food raw materials,
- operation of technological equipment of food enterprises;
- organization of input quality control of raw materials for food additives;
- production quality control of semi-finished products and process parameters; quality of finished products;
- development of new types of products and technologies for their production in compliance with the principles of healthy nutrition;
- preparation of project documentation for the construction of new enterprises and modernization of existing ones.
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