The purpose of the educational program:

High-quality training of highly qualified specialists for food industry enterprises with social and personal values and professional competencies in the field of food production, maintenance and repair of equipment, possessing the skills of designing and mastering modern technology, as well as training of scientific and pedagogical personnel for higher educational institutions and colleges.

Objectives of the educational program:

•  to form professional knowledge, skills and abilities in preparation for solving professional tasks in accordance with the profile orientation of the OP and types of professional activity in the field of machines and devices of food production;
•  to collect and interpret information in the field of technological machines and equipment of food production for the formation of judgments taking into account social, ethical and scientific considerations;
•  select and calculate the main and auxiliary equipment, taking into account the solution of the tasks of energy conservation, as well as environmental protection from man-made impacts of production;
•  to carry out technical management of technological equipment of food production works, i.e. directly manage technological processes at production facilities;
•  development of skills in using modern software and informative software to solve technical problems and carry out design and technological
•  acquisition by students of the skills of organizing and conducting scientific research and obtaining the necessary foundation for continuing scientific work in doctoral studies;

Key competencies of the graduate of the educational program:

• service purpose and structural and technological features of the part, quality indicators of machine parts, rules for testing the design of the part for manufacturability, physical and mechanical properties of structural tool materials;
• the methodology of designing the technological process of manufacturing parts, typical technological processes of manufacturing machine parts, types of parts and their surfaces, classification of bases; types of blanks and their basing schemes, conditions for selecting blanks and methods of obtaining them, methods and errors of basing blanks, rules for selecting technological bases;
• types of cutting processing, cutting tools, elements of technological operation; technological capabilities of metal-cutting machines, the purpose of machine tools;
• types of production, method of calculation of cutting modes, structure of piece time;
• participation in the management of the main stages of the design of technological processes of mechanical processing;
• establishment of the route of processing of individual surfaces, registration of technological documentation;
• design of the technological route for the manufacture of a part with a choice of equipment type;
• preparation of programs for automatic tool trajectory formation during milling;
• develop designs of food production machines and equipment using personal computers and computer-aided design systems;
• choose and calculate the main and auxiliary equipment, taking into account the solution of the tasks of energy conservation, as well as environmental protection from man-made impacts of production;
• to choose and justify effective methods of organizing production, its metrological support, technical control and information services using computer technology;
• choose the material and its processing mode based on the conditions of its operation and the set of requirements;

Objects of professional activity:

Research institutes and educational organizations of any profile, manufacturing enterprises of all industries, Central and regional bodies of the Ministry of Labor and Social Protection of the Population of the Republic of Kazakhstan, holdings, enterprises, divisions of the system of state enterprises, joint-stock companies and private firms of agriculture and food industry; scientific and production associations, scientific, design, design organizations and scientific and pedagogical work in higher educational institutions and colleges.

Internship, employment:

LLP "Kazakh Research Institute of Processing and Food Industry", Teaching activities in universities, colleges, LLP "Baiserke-Agro", LLP "OO Kazakh Academy of Nutrition", JSC "Alatau Kus", Food Master, Qulpynai, Aksai-nan, Galanz Bottlers, JSC "Rahat-Lotte".

The main results of the training:

• demonstrate developing knowledge and understanding in the field of technological machines and equipment of food production, including elements of the most advanced knowledge in this field;
• apply knowledge and understanding in the field of technological machines and equipment of food production at a professional level;
• formulate arguments and solve problems in the field of technological machines and equipment of food production;
• to collect and interpret information in the field of technological machines and equipment of food production for the formation of judgments taking into account social, ethical and scientific considerations;
• to understand about the role of science and education in public life; about current trends in the development of scientific knowledge; about current methodological and philosophical problems of natural (social, humanitarian, economic) sciences; about the professional competence of a higher school teacher; about contradictions and socio-economic consequences of globalization processes;
• use the acquired knowledge for the original development and application of ideas in the context of scientific research; critically analyze existing concepts, theories and approaches to the analysis of processes and phenomena;
• apply the knowledge of pedagogy and psychology of higher education in their teaching activities; expand and deepen the knowledge necessary for daily professional activities and continuing education in doctoral studies;
• to apply in research activities, solutions of standard scientific tasks; implementation of educational and pedagogical activities on credit technology of training; methods of teaching professional disciplines.

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