The program of applied bachelor's degree in the direction of training "Food from plant materials" aims to train highly qualified specialists for the food and related industries, by developing personal qualities of bachelors, as well as the formation of general cultural, general professional and professional competencies following the requirements of the Federal State Educational Standard of Higher Education in the direction preparation "Food from vegetable raw materials."
A feature of this educational program is its focus on production, technological, organizational, management and settlement and design activities, training graduates for food enterprises, whose effective activity is impossible without research on solving complex problems in the field of processing raw materials of vegetable origin, food production, optimization of processes that provide obtaining biologically safe food products with specified quality characteristics.
The area of ​​professional activity of bachelors includes: the organization of production and services at food enterprises; storage and processing of food raw materials at food enterprises; operation of technological equipment for food enterprises; organization of incoming quality control of raw materials of plant origin, food additives and improvers; production control of the quality of semi-finished products and parameters of the technological process; quality management of finished products; development of new types of products and technologies for their production in accordance with the state policy of the Russian Federation in the field of healthy nutrition of the population; development of normative and technical documentation, technical regulations; ensuring control over compliance with the environmental cleanliness of production processes; participation in the preparation of design documentation for the construction of new, reconstruction and modernization of existing enterprises.
The objects of professional activity of bachelors are:
food raw materials of plant and animal origin;
food additives and improvers;
technological equipment for food enterprises;
specialized workshops with the functions of food production;
regulatory and technical documentation;
methods and means of quality control of raw materials, semi-finished products, and finished products;
production control system.