The discipline studies products from corn, wheat and other grains, as well as the production of corn sticks, food concentrates, cereals that do not require cooking, the technology of protein hydrolysates , dry products for children and dietary purposes, etc.

- the study of the basics of structure formation of food masses (products) and the behavior of food materials in the process of technological processing; - the study of the basic structural and mechanical characteristics of food products and their impact on the quality of finished products

General information about bread, confectionery and pasta. Nutritional value of products. Food safety. The cost of baking, pasta and confectionery in the national economy. Increasing technological progress, production quality, increasing the value of food, saving material, labor and fuel resources, increasing the efficiency of baking, confectionery and pasta production.

The discipline studies normative and technical documents, veterinary norms and rules for processing meat and meat products, the product range, classification and technology of production of meat products, as well as the technology of production of milk and fermented milk products, technological modes and parameters, etc.

The discipline studies the composition and properties of grain mass and its components, modern technologies, methods and modes of drying and storing grain. As a result of studying the discipline, the student will learn to evaluate the nature of changes in the properties and quality of grain during the drying and storage of grain.

- the study of chemical, physico-chemical, biochemical and microbiological processes underlying the processing of food raw materials into food products; - the study of the main types of raw materials used in food production; - familiarization with the scientific foundations of technological processes in various sectors of the food industry.

The discipline studies theory, general patterns of technological processes, classification of processes in the food and processing industry, as well as modeling of processes and devices, basic similarity theories, hydromechanical processes, thermal processes, mass transfer processes, non-traditional processes and devices in the food and processing industry.

The purpose of the discipline is the formation of theoretical knowledge among students about the chemical composition of food raw materials, food products, general patterns of chemical processes occurring during the processing of raw materials into a finished product. As a result of the training, the student will be able to take part in the creation of healthy food, analyze the physico-chemical and biochemical changes in the main nutrients during various types of processing and storage of food raw materials and food, give recommendations on food additives and their values in the production of target food.

General information necessary to the technologist for the rational use of raw materials, the introduction of waste-free and resource-saving technology for the preparation of high quality products. Teach to see the relationship between the technological properties of raw materials, its chemical composition and the formation of new properties of products in the process of cooking.

The purpose of the discipline is to teach to classify food and agricultural products, to control their types, useful properties and quality. The study of the consumer value of goods. Fundamentals of commodity science: basic concepts, goals, objectives, principles, functions, methods, fundamental commodity characteristics and factors, types of commodity losses, causes of their occurrence and the procedure for writing off, assortment classification, commodity characteristics of food and non-food products of homogeneous groups, assessment of their quality, labeling, conditions and terms of transportation and storage. As a result of the training, the student will be able to conduct a laboratory analysis of products that have undergone changes in the modes of storage and transportation of products.

The purpose of mastering the discipline is to study a wide range of issues related to the production of various products, including food, based on the metabolism of microbial cells capable of carrying out different types of fermentation. In the materials, special attention is paid to the detailed study of the main plant raw materials that are used in fermentation production. As a result of the training, the student will be able to take part in the development of technological schemes of the main fermentation plants, analyze ways to improve biotechnological production based on fermentation processes, perform microbiological and biochemical methods of production control.

Students study the technology of production of basic food and processing products produced from raw materials of animal and vegetable origin.

The discipline studies the classification of research methods for food products, a comprehensive assessment of the quality and safety of food products, modern research methods, as well as instrumental methods for studying the rheological properties of food products, physico-chemical methods for studying the composition and properties of food raw materials and products, spectroscopy, etc.

The purpose of the discipline is to form students'' basic understanding of the development of engineering and technology, scientific achievements in accordance with the chosen educational program. The discipline gives students a systematic understanding of the current state and trends in the development of the food, processing, industry, agricultural and industrial complex, including the possibilities of new information and communication technologies. As a result of studying the discipline, the student will receive theoretical and practical skills in the organization of the task, as well as the formulation and solution of highly motivated non-standard professional tasks, problems and compliance with the ethics of professional activity. The student can use the acquired knowledge in the future when studying specialized disciplines, practical activities.

The discipline forms students'''' theoretical knowledge and practical skills, allowing them to carry out acceptance, storage and processing, carry out technological processes of production and evaluate the quality of livestock products of various types.

The discipline forms knowledge on the technology of production of vegetable oil, margarine, cooking fats and special fats for confectionery, baking and food concentrates.

The purpose of studying the disciplines is to acquire practical skills and abilities, theoretical knowledge in the field of technological control of the quality of meat and milk products, in accordance with the established competencies. As a result of training, the student will have practical skills to ensure the quality and safety of food products of animal husbandry.

The discipline forms students'''''''' theoretical knowledge and practical skills of methods of control and research of food raw materials, semi-finished products and plant origin in the process of production and storage, acquisition of practical skills in the organization and conduct of technochemical control and industrial safety.

The purpose of mastering the discipline is to study the basics and patterns of growth and cultivation of microorganisms, as well as the microbiological foundations of food and biotechnological production of meat and dairy products. The discipline forms the student''''''''s theoretical knowledge and practical skills in the field of organization of biotechnological production, quality control of food products obtained by biotechnological method at all stages of production. As a result of the training, the student will be able to receive biologically valuable food products of high quality, preserve the biological resources of the region and increase the profitability of the food and processing industry.

The purpose of the discipline is to study the quality control of compliance of safety indicators with established requirements. Study of the Law of the Republic of Kazakhstan “On the quality and safety of food products". Study of standards ISO 9001:1987, ISO 9001:1994, ISO 9001:2000, ISO 9001:2008, ISO 9001:2015, ST RK ISO 9001:2016. Acquisition of practical skills in the field of the organization's quality management system (QMS). Study of approaches to QMS development. Mastering methodological approaches to assessing the effectiveness and efficiency of the QMS. As a result of mastering the discipline, the student will be able to apply the standards of ST RK ISO 9001:2016 on quality management systems, comply with the requirements for quality indicators, work with regulatory documents.