It is a discipline that forms students' readiness to use the knowledge of the fundamentals of physicochemical and biochemical processes of food production for solving professional problems and managing technological processes of production. The purpose of mastering the discipline is the formation of knowledge in the field of basic technological processes of production of products; abilities and skills to manage changes occurring in aquatic biological resources, to obtain food with desired properties.

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 purpose of the discipline "Innovative technologies of storage and processing of crop production" is to form professional knowledge of future specialists on innovative technologies of storage and processing of grain; to study the state of grain entering storage; modern waste-free technologies in grain processing; to obtain new products in the processing of crop production. Objectives of the discipline: to teach future specialists to apply the acquired knowledge for high-performance use in the production and processing of grain of various crops, equipment and means of mechanization in the implementation of technological processes; - to familiarize undergraduates with the trends and directions of development of scientific and technological progress in the field of production, processing and deep processing of grain; - to study the essence of technological processes of production, reception, storage and processing of grain; Development of new technologies and technical solutions for ion-zone and hydro-ion-zone nanotechnology in the processing of crop production. Development and implementation of innovative, resource-saving technologies of bread, pasta, flour confectionery products for functional purposes using modern methods of pre-processing of cereals, legumes, oilseeds, fruit, vegetable and berry crops.

The purpose of the discipline is to study the conceptual foundations of patenting and intellectual property. As a result of the training, the student will be able to draw up law enforcement documents, also use general provisions concerning the rights to the results of intellectual activity, the conditions of patentability of an invention, utility model, industrial design, defend patent rights relating to these objects, comply with the procedures for obtaining a patent.

He studies the design of new enterprises in the meat and dairy industry, the technical re-equipment and reconstruction of relevant enterprises, the development of technical conditions for the creation of new technological equipment devices and their design solutions, ensuring the production of high-quality competitive products that meet the standards of the meat and dairy industry.

The discipline studies the technology and biotechnology of the dairy industry, technical re-equipment and reconstruction of relevant enterprises, biotechnology of national and domestic dairy products, the formation of basic knowledge on quality management of dairy production processes; ensuring the production of high-quality competitive products that meet the requirements of standards that occur at dairy enterprises.

Characteristics and properties of raw materials and finished products; main modes and methods of storage of raw materials and products; main technological processes of production; destination and characteristics of the main process equipment; criteria and methods of evaluation of individual technological operations; technological lines and equipment. Prospects for the development of technology and production technology of national food.