Educational disciplines and programs

OPP “Technology of fermentation products and winemaking”, level of higher education Bachelor

Disciplines of the general training cycle:

1. Ukrainian language
2. History of Ukraine and Ukrainian culture
3. Informatics and information technologies
4. Higher mathematics
5. Foreign Language
6. Organic chemistry
7. Philosophy
8. Biochemistry with the basics of nutrition physiology
9. Physical and colloid chemistry
10. Theoretical foundations of food technology
11. Fundamentals of automated design

Disciplines of the training cycle:

1. Engineering and computer graphics
2. Food chemistry
3. Food production technologies:
4. Technology of milk and dairy products
5. Meat, meat and fish technology
6. Fermentation technology
7. Sugar production technology
8. Technology of restaurant and health food
9. Water technology and water treatment of food production
10. Technology of bread, pasta, confectionery and food concentrates
11. Technology of canning fruits and vegetables
12. Technology of fats and fat substitutes
13. Grain storage and processing technology
14. Standardization, metrology and certification
15. Microbiology industry
16. Basics of the scientific research
17. Wine technology
18. Technology of malt, beer and soft drinks
19. Automation of production processes
20. Life safety and basics of labor protection
21. Entrepreneurship and investment activities in the food and processing industries
22. Scientific research work
23. Technology of strong alcoholic beverages
24. Quality control, safety and ecology in the industry (HACCP and GMP)
25. Design of fermentation and wine enterprises
26. Technological practice
27. Pre-diploma practice
28. Bachelor’s thesis: diploma project

Specialty 181 “Food Technology”

ONP “Sensory analysis of food products”, level of higher education Master

1. Professional and scientific language
2. Intellectual Property
3. Methodology and organization of scientific research
4. Innovative technologies in sensory analysis of food products with KR
5. Methods of teaching in higher education institutions
6. Food quality management
7. innovation management
8. Research practice
9. Qualifying work of the master

Specialty 181 “Food Technology”

OPP “Technologies of products of fermentation and winemaking”, level of higher education Master

1. Business and professional language
2. Intellectual Property
3. Methodology and organization of scientific research
4. Innovative technologies of fermentation and winemaking products with KP
5. Methods of teaching in higher education institutions
6. Quality management of fermentation and winemaking products
7. Innovation management of the Kyrgyz Republic
8. Internship
9. Research practice
10. Qualifying work of the master