Area of study: 19.04.02 Food products of plant materials
Level: Master degree
Being integration of natural and engineering sciences, biotechnology takes more full advantages of biological objects or their derivatives to develop and modify products or processes for various purposes. It is a fast-developing area worldwide including the development of products with heightened nutritional value, functional and medioprophylactic items, biologically active additives and compositions.
The educational program is aimed at graduating qualified specialists equipped with in-depth professional knowledge necessary for successful work for food engineering sector.
Masters’ professional facilities comprise: current food products technologies; development of new technological solutions and new kinds of food products made of plant material; food plant material, food macro- and microingredients (micronutrients and physiological functional ingredients), technological additives and improvers carrying out technological functions, which give products certain properties and preserve their quality; normative and technical documentation; modern methods of technological processes control; technological equipment for food engineering enterprises; methods and means for control of material quality, semi-finished products, and finished products; system of production control and quality control system.
The program graduates are adapted to work for any food engineering enterprise. They can work in cooperating areas related to quality and control management, production and use of food and functional additives, chemistry and microbiology of food products, engineering and standardization of food products.
The master program graduates successfully completed their education can continue it in PhD programs at INRTU.