About the training program
The direction 19.03.02 Plant-based food products has the following profiles: 1. Technology of winemaking and liqueurs; 2. Fermentation processes and industrial biocatalysis of beverage technology 3. Adaptive biotechnologies of confectionery, chocolate, and coffee; 4. Biotechnology and design of bakery and flour products; 5. Canning and food concentrate technologies. The direction provides an opportunity to choose a future profession from the widest range of profiles. You can become a winemaker or confectioner, taster or baker, engage in farming, develop new recipes and production technologies for various products, and be responsible for product quality.