The purpose of the educational program:

Preparation of masters with in-depth knowledge of technology and engineering of food production, able to formulate and solve modern scientific and practical problems in the field of food and processing industry, successfully carry out research, pedagogical and managerial activities.

Objectives of the educational program:

• training of a specialist with competencies that allow graduates to conduct professional activities at the junction of two engineering areas – Food technology and processing technology;

• implementation of scientific, practical and pedagogical activities in universities that train personnel;

• acquisition by students of the skills of organizing and conducting scientific research and obtaining the necessary foundation for continuing scientific work in doctoral studies;

Graduates of the educational program with the skills of creative systems thinking will be able to solve complex problems, contribute to the ability to formulate and solve scientific and practical problems at the intersection of sciences in a timely manner.

Key competencies of the graduate of the educational program:

• development of non-traditional types of raw materials containing a balanced complex of proteins, lipids, minerals, vitamins and having therapeutic and prophylactic properties.;

• study, analysis of biochemical and biomedical aspects of nutrition.;

• development of new technological processes that ensure the rational use of raw materials, improving the output and quality of products in the field food hygiene.;

• analyze and use regulatory and legal documents in their professional activities

• analyze existing business models and redesign existing models in order to significantly improve the company's performance.

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, the Ministry of Agriculture, enterprises of the agro-industrial complex of various forms and types of ownership of the technical supervision and Environmental protection service.

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:

• evaluates the results of scientific research, trends in the development of the food and processing industry when writing and designing materials on research activities.

• interprets and summarizes the modern methodology of scientific cognition, psychology and means of improving the quality of education for further research and teaching activities.

• integrates the acquired knowledge and skills for individual development and further integrated implementation of ideas into ongoing research.

• applies complex methods of solving complex scientific problems in the field of food production engineering in research activities.

• independently carries out scientific research in the field of pedagogical psychology, methods of teaching professional disciplines.

• finds technological solutions to scientific problems in the food and processing industry using modern information technologies in the research and educational process.

• demonstrates in-depth knowledge of the current state and trends in the development of scientific knowledge, as well as skills of professional communication and intercultural communication, public speaking, correct and logical presentation of thoughts in oral and written form.

• independently carries out literary, patent search and scientific research, analyzing and processing information on the topic of research work.

• analyzes existing methods and approaches to improving the processes of the food and processing industry.

APPLICANTS WHO WANT TO CONNECT THEIR LIVES WITH SCIENTIFIC ACTIVITY AND TECHNOLOGY OF THE FOOD AND PROCESSING INDUSTRY ENTER THE EDUCATIONAL PROGRAM.