The purpose of the discipline is to study the risk criteria caused by the use of food products that can have an adverse effect on the human body. The study of food safety indicators, its types. ST RK 16 18 on organic environmentally friendly products. Food additives and their classification. Identification of toxic and main sources of contamination of products. ST RK ISO 22000:2019 for food products developed on the principles of HACCP. As a result of the training, the student will be able to analyze the hygienic characteristics of the main components of food and their significance for the human body, implement a safety management system according to the international standard ISO 22000 using the principles of risk analysis and critical control points to ensure the safety of products produced in the food and processing industries

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 the discipline is to study the theoretical foundations of heat engineering, the main methods of heat transfer and the basics of industrial heat engineering, the theory of heat and mass transfer, as well as issues of saving fuel and energy resources, environmental protection, and the use of renewable energy sources. As a result of studying the discipline, the student will be able to solve thermodynamic problems and examples, work with measuring instruments in the scope of laboratory work when processing the results of observations, work with schematic thermal diagrams of power plants, thermal installations and thermal machines operating at industrial enterprises of various industries, when building cycles of thermal and refrigerating apparatus and machines. The student can use the acquired knowledge in the design of thermal systems and ventilation.

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.