The discipline forms knowledge on metrology, conformity assessment, certification, as well as knowledge on the safety and nomenclature of consumer properties of agricultural products, the basics of quality management of agricultural products.

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.

Understanding the technology of production of semi-finished and finished products in catering; physico-chemical and biochemical processes occurring in the products during their culinary processing; requirements for the quality of culinary products; process control methods.

The discipline studies the requirements for the quality of grain and grain products, the theory and practice of post-harvest processing and storage of grain, the formation of practical knowledge and skills on measures that increase the stability of grain and grain products during storage, As a result of mastering the discipline, the master's student must know: the composition of grain masses, their properties, processes occurring in grain masses; conditions and technologies for preserving grain, protecting and sanitary protection of grain and grain products; technological properties of raw materials and products of its processing; technological processes of grain processing industries; modern aspects of the development and perfection of grain technologies; creation of technologies for deep complex processing of grain.

The discipline studies the main scientific and practical provisions of food security, legal and regulatory aspects of state regulation in the field of food security, the quality and safety of raw materials and food products. The purpose is to familiarize and study the state significance of the development of the food market for ensuring food security of Kazakhstan, aspects of food security of regions and cities of the Republic of Kazakhstan, international aspects of food security.

The purpose of the discipline is to develop the skills of the student to control the use of food, technological and biologically active additives used in the food industry. As a result of the training, the student will be able to apply modern methods of quality control of food raw materials and food products, interpret the concept of universal quality management, the safety of food raw materials, the danger of microbiological and viral origin, apply quality control tools.

The discipline studies the features of agricultural products as an object of storage, the influence of abiotic and biotic factors on the safety and quality of products, the theoretical foundations of storage, the processes occurring during the storage of agricultural products, as well as the optimal storage modes of agricultural products, the examination of agricultural products, product quality control bodies. The purpose of the discipline is to study and familiarize innovative technologies for the storage and processing of cereals, cereals and legumes, innovative technologies for the storage and processing of fruits and vegetables, innovative technologies for the storage and processing of potatoes, innovative technologies for the storage and processing of oilseeds. innovative technologies for the storage and processing of sugar beet, innovative technologies for the storage and processing of meat and meat products, as well as innovative technologies for the storage and processing of milk and dairy products, innovative technologies for the storage and processing of fish and fish products, innovative technologies for the production of baby and dietary food.