About the training program
Profile: Biotechnology of products from meat and dairy raw materials Students study microbiology, metrology and standardization, rheology, and technical disciplines related to hardware work in enterprises. In addition, mandatory subjects include the basics of legislation and standardization in the food industry, economics, and production management. During the training process, future technologists will acquire marketing skills sufficient to be prepared for monitoring the food market and participating in the creation of competitive products. Students need to be prepared for in-depth study of chemistry - almost all disciplines in this specialty are based on this science.