About the training program
The profile “Food Biotechnology” is aimed at training technologists, design specialists, and managers for the food and processing industry, biotechnological production, and the food industry based on biotechnology methods. Training in this profile makes it possible to master industrial production technologies and quality control of food products in the dairy, meat, bakery, and confectionery sectors of the food and biotechnology industries, in the production of alcoholic and non-alcoholic beverages, as well as in pharmaceutical manufacturing, based on the study of the composition, properties, and characteristics of raw materials of animal and plant origin, etc.
What do graduates do?
Graduates of the Food Biotechnology specialization work as technologists at dairy, meat, bakery, confectionery, brewing, and soft drinks enterprises — developing and implementing technological processes, and monitoring the quality of raw materials and products; as quality engineers and microbiologists — ensuring product compliance with standards and conducting laboratory research; as researchers and laboratory assistants in research institutes and sanitary and technological laboratories — studying enzymes, dietary supplements, and microbial synthesis products; as heads of production sections and workshops — managing personnel and production processes; and as specialists in dietary supplements, enzyme preparations, and superfoods.
