The purpose of mastering the discipline is to study the scientific foundations of food production, the acquisition by students of theoretical knowledge and practical skills to establish and determine priorities in the field of food production, to justify the adoption of a specific technical decision when developing new technological processes for food production. As a result of studying the discipline, the student will receive theoretical and practical skills to choose technical means and technologies taking into account the environmental consequences of their application, to justify the adoption of a specific technical decision when developing new technological processes for the production of food products. The student can use the acquired knowledge in the future when designing equipment for food production.

The purpose of mastering the discipline is to study the scientific foundations of food production, the acquisition by students of theoretical knowledge and practical skills to establish and determine priorities in the field of food production, to justify the adoption of a specific technical decision when developing new technological processes for food production. As a result of studying the discipline, the student will receive theoretical and practical skills to choose technical means and technologies taking into account the environmental consequences of their application, to justify the adoption of a specific technical decision when developing new technological processes for the production of food products. The student can use the acquired knowledge in the future when designing equipment for food production.

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.

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 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.

Basic concepts in the field of product certification; legislative, organizational and their methodological foundations, all legislative and legal acts of product certification, correctly apply the norms of standards ST RK 3.4 in practice. The products manufactured by the company must comply with the requirements of the Law of the Republic of Kazakhstan "On food products safety".

Formation of students'''' general ideas about the technology of food products.

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 technochemical control of food and agricultural products. Study of methods for determining quality indicators (refractometry, chromatography, photocolorimeter, spectral analysis). Entrance, operational and acceptance control services. Determination of dry substances, humidity, proteins, fats, carbohydrates, alcohol, ash, mineral impurities and chlorides, acidity, volatile acids, alkalinity, vitamins. Determination of the correctness of the investment of raw materials, food control. Organization of the laboratory of technochemical control. As a result of the training, the student will be able to conduct an experimental analysis of products to determine the quality of finished products, conduct technochemical control of products, study the quality indicators of agricultural raw materials and finished food products.

The discipline forms competencies necessary for production, technological and scientific activities aimed at solving modern problems of science in the production of food that meet the requirements of state policy in the field of healthy nutrition, the needs of the population to provide new types of food in regional conditions and the development of innovative technologies of food production.

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 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

The task of the discipline is to provide the knowledge necessary for the technologist for the rational use of raw materials, the introduction of waste-free and resource-saving technology of preparing 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 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 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.

New methods of product research. Comprehensive quality assessment, as well as the safety of finished products. Innovative methods of research of finished products. Organoleptic method. Physical and chemical method. The biochemical method. The physical method. Microbiological method.Spectroscopy. Mathematical processing of the results. Research and development of food products. Development of new research methods.

Methods for determining the density of raw materials, intermediates and food production in the technology of grain and bread, fermentation products, sugar and starch products, pasta and confectionery, fats and oils, fish products, canned fruits and vegetables and animal 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.

The study of production and technical, design and research activities related to the operation of technological equipment of food production and catering enterprises; training students to use the knowledge obtained as a result of fundamental training in General scientific and General technical disciplines to solve engineering problems related to technological equipment.

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. 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 food and processing industries.

The purpose of mastering the discipline is to study the scientific foundations of food production, the acquisition by students of theoretical knowledge and practical skills to establish and determine priorities in the field of food production, to justify the adoption of a specific technical decision when developing new technological processes for food production. As a result of studying the discipline, the student will receive theoretical and practical skills to choose technical means and technologies taking into account the environmental consequences of their application, to justify the adoption of a specific technical decision when developing new technological processes for the production of food products. The student can use the acquired knowledge in the future when designing equipment for food production.

- 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 the technology of bakery production (raw materials of bakery production and its properties, technological schemes of bread production, the quality of bread and ways to improve it, bread defects and ways to prevent them), the technology of pasta production (raw materials and the main stages in the production of pasta, as well as sorting, packaging and storage of finished products).