The purpose of mastering the discipline is to teach students to apply scientifically-based technologies of cultivation of agricultural crops that allow obtaining the maximum yield per unit area. As a result of studying the discipline, the student acquires skills and studies all types, varieties, forms and varieties of cultivated plants as the main means of agricultural production.

Formation of scientific principles of tillage and methods of creating a powerful cultivated arable layer of soil, biological features and classification of weeds, mapping of weeds in the field, have knowledge of preventing field contamination and measures to combat weeds. Be able to: Design and create crop rotations. To be guided in the classification and the basic principles for the construction of crop rotations and to draw up maps of field contamination.

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.

A general idea of the origin and economic and biological features of species, varieties of fruit and vegetable crops. Get theoretical and practical knowledge on the technology of reproduction, laying gardens and cultivation of fruit and vegetable crops.

The purpose of studying the discipline is the development of theoretical and practical knowledge, and the acquisition of skills and skills in the field of viticulture for production and technological professional activity. As a result of studying the discipline, the student masters the skills and methods of preparing planting material, pruning grape varieties, caring for the vineyard, the skills of organizing the territory of the vineyard, the conceptual apparatus necessary for professional activity.

The discipline forms knowledge and skills on the biological and technological bases of fruit production and the formation of skills for the development of intensive technologies for the reproduction and cultivation of fruit and berry crops. The discipline also studies 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 features of fruit and berry plants.

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 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 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 purpose of the discipline is to form theoretical knowledge of the student about the structure, physical, mechanical, chemical and technological properties of metals and non-metallic materials. Study of the main types of material. Physical and chemical properties of materials. New materials used for the production of products. As a result of the training, the student will be able to apply modern methods of thermal and chemical-thermal processing of materials in the processing industry.

Basics of processing vegetables, fruits and berries; General principles of preserving fruits and vegetables; Basics of processing fruits and vegetables; sugar Canning; Microbiologically effective methods of canning; Drying; quick-freezing Canning; Chemical methods of processing fruits and vegetables; Theoretical bases of storage; methods of storing fruits and vegetables; technologies for storing fruits and vegetables; storage of fruit crops; storage of vegetable crops.