The purpose of mastering the discipline is to teach students the formation of knowledge and skills on the biological and technological bases of fruit and berry production and the formation of skills for the development of intensive technologies of cultivation and cultivation of fruit and berry crops. As a result of studying the discipline, the student masters the theoretical foundations of modern intensive technologies for the production of fruits and berries, the patterns of growth, development and fruiting of fruit and berry plants, biological features and morphological characteristics of fruit and berry plants.

The purpose of mastering the discipline is to study a wide range of issues related to the production of various products, including food, based on the metabolism of microbial cells capable of carrying out different types of fermentation. In the materials, special attention is paid to the detailed study of the main plant raw materials that are used in fermentation production. As a result of the training, the student will be able to take part in the development of technological schemes of the main fermentation plants, analyze ways to improve biotechnological production based on fermentation processes, perform microbiological and biochemical methods of production control.

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 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.

The discipline studies theory, general patterns of technological processes, classification of processes in the food and processing industry, as well as modeling of processes and devices, basic similarity theories, hydromechanical processes, thermal processes, mass transfer processes, non-traditional processes and devices in the food and processing industry.

The purpose of the discipline is to study the main types of technological equipment for various food production and mechanical processing of raw materials, semi-finished products by molding, the study of basic design schemes. As a result of studying the discipline, the student will acquire knowledge about the main features of the device and operation, methods of calculating the main technological and design parameters; is able to use equipment and molding methods; fundamentals of molding technology for meat products, bakery and pasta; the importance of technological parameters of raw material processing in quality assurance. The student can use the acquired knowledge in the future when designing equipment for food production.

The ability to use information tools at the user level to solve problems in the field of soil science, land reclamation, physics, chemistry, geography, biology, ecology, soil erosion, agrochemistry and agrophysics, soil landscape design, soil radiology, protection and rational use of soil.

The discipline studies the composition and properties of grain mass and its components, modern technologies, methods and modes of drying and storing grain. As a result of studying the discipline, the student will learn to evaluate the nature of changes in the properties and quality of grain during the drying and storage of grain.