Bachelor courses
Speciality Code:
6B07204
Speciality Name:
Food Chemistry and Technology
Faculty:
Chemistry and Chemical Technology
Qualification:
- First Stage of Higher Education - Bachelor of Engineering and Technology
- Model of graduating student
- Mandatory disciplines
- Elective disciplines
- Professional
1.explain the principles and laws of natural and engineering sciences that underlie modern chemistry and food technology, international and national standards, regulatory and legal documents in this industry;
2.demonstrate an understanding of the chemical and biochemical processes in the technology of processing, storage and disposal of food raw materials and auxiliary materials;
3.evaluate the biological and environmental safety of raw materials, final products, auxiliary materials, the sanitary condition of technological equipment in accordance with technical documentation on the quality and safety of food products;
4.determine the main characteristics of the technological regime of food production processes in accordance with the material and energy balance, thermodynamics of physicochemical and interfacial processes;
5.using computer technologies perform calculations for processing results, drawing up the technological schemes, designing of reactors, equipment and food enterprises;
6.choose the optimal parameters for the operation of food production equipment and apparatus in accordance with the technical characteristics, ergonomics and ecology of production;
7. analyze the quality of raw materials, final products by means of chemical and physicochemical methods in compliance of products with national and international quality and safety standards;
8.draw up reports, drawings, technological documentation based on knowledge of modern standards, quality system, legal acts, industrial economy and ecology;
9.сontrol the technological processes at all stages of product manufacturing, compliance with recipes, consumption rates of raw materials, auxiliary and packaging materials, final product yields according to technical requirements;
10.simulate technological processes for optimizing food production using software for data analysis;
11.carry out the development of innovative projects and implementation of new chemical and technological processes for the production, processing, storage, preservation and packaging of food and semi-finished products, including for entrepreneurial activity;
12.determine the directions for further personal growth and professional development based on knowledge of legal legislation, social interaction in accordance with the needs of modern society and economy.
2.demonstrate an understanding of the chemical and biochemical processes in the technology of processing, storage and disposal of food raw materials and auxiliary materials;
3.evaluate the biological and environmental safety of raw materials, final products, auxiliary materials, the sanitary condition of technological equipment in accordance with technical documentation on the quality and safety of food products;
4.determine the main characteristics of the technological regime of food production processes in accordance with the material and energy balance, thermodynamics of physicochemical and interfacial processes;
5.using computer technologies perform calculations for processing results, drawing up the technological schemes, designing of reactors, equipment and food enterprises;
6.choose the optimal parameters for the operation of food production equipment and apparatus in accordance with the technical characteristics, ergonomics and ecology of production;
7. analyze the quality of raw materials, final products by means of chemical and physicochemical methods in compliance of products with national and international quality and safety standards;
8.draw up reports, drawings, technological documentation based on knowledge of modern standards, quality system, legal acts, industrial economy and ecology;
9.сontrol the technological processes at all stages of product manufacturing, compliance with recipes, consumption rates of raw materials, auxiliary and packaging materials, final product yields according to technical requirements;
10.simulate technological processes for optimizing food production using software for data analysis;
11.carry out the development of innovative projects and implementation of new chemical and technological processes for the production, processing, storage, preservation and packaging of food and semi-finished products, including for entrepreneurial activity;
12.determine the directions for further personal growth and professional development based on knowledge of legal legislation, social interaction in accordance with the needs of modern society and economy.
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Biochemistry
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to apply the principles of biochemistry, to control the use of carbohydrates, proteins, minerals and vitamins in food. The structure and biochemical functions of macromolecular compounds in the food industry, biochemical processes in food technologies will be considered using of problem lectures, group and individual work.
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Physical Training
- Number of credits: 2
- Type of control: РК(с оценкой)
- Description: The purpose of the discipline is the formation of social and personal competencies of students, ensuring the targeted use of the appropriate means of physical culture and sports for preservation, preparation for professional activities. As a result of studying the discipline, the graduate should know the role of physical culture in human development.
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Kazakh (Russian) Language
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description:
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Introduction to Computer Science and Chemometrics
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to model technological processes. The role of experiments and computer simulation, computer graphics, the use of mathematical and statistical methods for planning and selecting optimal conditions for conducting chemical experiments and obtaining maximum information from chemical data will be considered.
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Information-Communication Technologies
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: During the study of the discipline students will learn following aspects:ICT role in key sectors of development of society. Microsoft Office Windows Cybersafety. Internet technologies. Cloud and mobile technologies. Multimedia technologies. Smart Technology. E-technologies. Electronic business. E-learning. Electronic government. Information technologies in the professional sphere.
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Quality and Safety Systems of Food Products
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to control and accompany the main stages of food production, safety and quality of food. Study and systematization of advanced domestic and foreign experience in the field of product quality control, development of scientific bases will be considered using the project-based technology, case-study, the methods of group and individual work of students.
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Mathematics
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Acquisition of knowledge and the development of basic concepts, laws and formulas, theorems and methods of mathematical research studied in technical institutions of higher education. During the study of the discipline, the following issues are considered: Linear algebra. Vector algebra. Analytical geometry on the plane and in the space. Introduction to the analysis. Integral calculus of functions of one variable. Functions of many variables. Theory of series.
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Food Chemistry
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to establish the relationship between composition and changes in the chemical, physical and functional properties of food products. The chemical composition, properties of the main food components, chemical processes at storage, processing of raw materials, biologically active additives, safety requirements, the basics of rational nutrition will be considered with the use of student group work.
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Food Analysis
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to analyze food products. The main methods of food analysis, organoleptic analysis, chemical methods of analysis, the use of these methods in food production laboratories, regulatory documentation for the quality control of raw materials and products, a comprehensive assessment of quality and nutritional value, methods for controlling contaminants using group work of students will be considered.
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Organic chemistry
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to establish a connection between the structure of organic compounds and their reactivity, as well as to use skills in working with substances, laboratory facilities and syntheses of producing organic compounds in practical activities. In the study of the discipline will be considered: nomenclature, isomerism, structure and reactivity of organic substances, laboratory and industrial methods of production, mechanisms of reactions, chemical properties and applications of organic compounds.
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Polymers in Food Chemistry
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to obtain and use polymeric materials in food industry. Modern concepts of theoretical foundations in the field of synthesis of polymers, sanitary and hygienic characteristics of polymers, physicochemical bases for creating of environmentally friendly high molecular compounds will be considered.
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Technological Processes
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to solve the main problems associated with implementation of technological processes, perform simple operations and processes in food technology. The hydromechanical, thermal and mass transfer processes, criterion equations, calculations and analysis of the material and energy balance of technological processes will be considered using case-studies, group and individual work.
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Political Science
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The academic discipline “Political science” forms knowledge of the laws and laws of world politics and modern political processes, explaining the essence and content of the policy of national states, on the basis of ensuring national security and the realization of national interests.
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Industrial Economics
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to create small business organizations on a legal, economic and social basis. The basics of industrial economics, management, planning and organization of industrial enterprises, economic analysis of engineering processes, analysis of activities of enterprises, economic calculations, the principles of management of production objects will be considered using an interactive survey, group work of students.
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Sensory Analysis of Food Products, Examination of Consumer Preference
- Number of credits: 3
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to perform sensory analysis of food products and apply the sensory analysis methods. The possibilities of conducting consumer preferences assessment using sensory (organoleptic) analysis, international classification of sensory analysis, ISO standards, and methods of consumer evaluation of products will be considered using a project-oriented approach, group and individual work.
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Sociology
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The course presents general questions of theory and history of sociology, methodology and methods of sociological research, special sociological theories. This course is aimed at shaping the sociological imagination of students, basic ideas about the subject and methods of sociological research, topical problems and sociology branches.
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Quality Systems in Food Production
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to control and accompany the main stages of food production and the quality of food. Study and systematization of advanced domestic and foreign experience in the field of product quality control, development of scientific bases will be consideredusing the project-based technology, case-study, the methods of group and individual work of students.
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Technical drawing
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The main purpose is to form the ability to use computer-aided design systems to perform design documentation and modeling of technical systems, perform and read technical drawings for various purposes. Computer-aided design, education projections of geometric forms with different methods of projection system design documentation, design working drawing will be considered.
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Fermentation Technologies
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to control of fermentation processes and technologies. Types of enzymes, enzymes classification, media intended for fermentation processes, cellular components for the purpose of physical or chemical transformations of organic substances, identification of microorganisms causing food spoilage, bioreactors will be considered.
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Physics
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to use the theory of physics to generalize experiments and phenomena. Learning outcomes: - use the laws of physics to research and explain the properties of objects; - solve typical problems in molecular physics and thermodynamics; - apply the laws of mechanics and electromagnetism to solve problems; - process the results of the physical experiment; - build models of physical systems.
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Philosophy
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Purpose: to form a systematic understanding of philosophy and its main problems and methods in the context of future professional activities. The main content of ontology and metaphysics is considered in the context of the historical development of philosophy; the importance of key worldview concepts in the modern world.
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Chemistry and Food Analysis
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop skills in applying chemical methods for evaluating food raw materials; manage the processes of changing the chemical composition in order to obtain the required properties of food systems. The main food ingredients, functional additives will be considered, the methods of group and individual work will be used.
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Microbiology
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to apply the principles of microbiology, methods for studying the morphology and physiology of microorganism. Cell biology, bacteria, structure, development, reproduction and classification, fungi, the role of microorganisms in food technology, properties of pathogens and microorganisms will be considered using of problem lectures, group and individual work.
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General and inorganic chemistry
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: To form the ability to analyze the properties of substances based on the laws of the periodic law to establish the relationship between the structure of atoms and molecules, to evaluate the methods of obtaining and the properties of inorganic substances. When studying, the following will be considered: the electronic structure of atoms, molecules, theory of chemical bonding.
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Culturology
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Aim of discipline is to form a bachelor's understanding of the specifics of the development of national culture in the context of world culture and civilization, need to preserve the cultural code of the Kazakh people, ability to pursue in independent professional activity a strategy of preserving the cultural heritage.
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Foreign Language
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is providing students with the necessary and sufficient level of communicative competence based on the Common European Framework for the active use of a foreign language, both in everyday and professional communication, and for further self-education. Тhe discipline is intended to develop the learner’s linguistic identity, capable of carrying out cognitive and communicative activities in a foreign language in the areas of interpersonal, social, professional, intercultural communication in the context of the implementation of state programs for trilingual and spiritual modernization of national consciousness.
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Нistory of Kazakhstan
- Number of credits: 5
- Type of control: [РК1+MT+РК2+ ГЭК] (100)
- Description: The purpose of the discipline is to give objective knowledge about the main stages in the development of the history of Kazakhstan from ancient times to the present. Expected learning outcomes: 1) demonstrate knowledge and understanding of the main stages in the development of the history of Kazakhstan; 2) to correlate the phenomena and events of the historical past with the general paradigm of the world-historical development of human society through critical analysis; 3) to possess the skills of analytical and axiological analysis in the study of historical processes and phenomena of modern Kazakhstan; 4) be able to objectively and comprehensively comprehend the immanent features of the modern Kazakh model of development; 5) Systematize and give a critical assessment of historical phenomena and processes in the history of Kazakhstan. During the study of the discipline students will learn following aspects: Ancient people and the formation of a nomadic civilization, Turkic civilization and the Great Steppe, Kazakhstan in modern times (XVIII - early XX centuries), Kazakhstan as part of the Soviet administrative-command system, Kazakhstan in the world community (1991-2022).
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Mathematics 1
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: To form theoretical ideas in mathematics, analyze, solve various problems of natural science. The discipline is aimed at developing skills in solving mathematical, applied problems; on the development of logical thinking, the ability to analyze the application of theory in different situations, compare, contrast the results.
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Mathematics 2
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline: to form theoretical ideas in mathematics, to analyze, to solve various problems of natural science. The discipline is aimed at the formation of skills in solving mathematical and applied problems of natural science, at the development of logical thinking, the ability to analyze the application of theory in different situations, to compare, contrast the results.
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Machinery and Instruments in Food Technology
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to build and operate machines and devices used in food technology. The principles of machines and devices operationы – converters of food media for conducting mechanical, hydro-mechanical, heat and mass transfer and biotechnological processes will be considered using case-studies, interactive survey.
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Fundamentals of analytical chemistry
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The main purpose of the discipline is to form the ability to conduct qualitative and quantitative analysis of unknown samples, to choose the best methods of analysis for different objects. Theoretical and practical bases of analytical chemistry necessary for controlling technological processes; modern methods of analysis will be considered.
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Fundamentals of biology
- Number of credits: 3
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to use the basic laws of biology, cell biology, pathogens and microorganism’s properties. The following topics will be considered: levels of organization and properties of living systems; structure, composition and physiological cells role; processes of biosynthesis and biotransformation in microorganisms.
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Design Basics of Food Enterprises
- Number of credits: 6
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to select and calculate equipment, technological scheme, and design of food production. The principles and phases of architectural and technological chemical plants design, regulatory documents, development of process flow sheet, material and thermal calculations and equipment selection will be considered using case-studies, group and individual work.
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Fundamentals of Fats Technology
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to solve problems associated with the technology of fat production and technology of their processing. The following topics: chemical properties of fats, classification of lipids, types of fats, chemical and physical properties of products with fat content will be considered using case-studies, group and individual work.
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Fundamentals of Sugar Technology and Confectionary
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to control and accompany the technology of sugar and confectionery production. Chemical properties of carbohydrates, physical and chemical properties of sucrose, types of raw materials and technological processes, classification of confectionery products, molding of confectionery, methods of analysis, features of sugar and confectionery production will be considered using case-studies, interactive survey.
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Fundamentals of physical chemistry
- Number of credits: 5
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is the competencies formation that will enable students to effectively apply knowledge and skills on theory and practice on physical chemistry. The relationship of physical and chemical processes and the study of the physical chemistry main branches using of group and individual work will be considerеd.
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Food Dispersed systems
- Number of credits: 9
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to solve problems related to food dispersed systems and interfacial processes apply and develop methods for obtaining disperse systems for food industry. Dispersed systems and interfacial phenomena (adsorption, adhesion, wetting), molecular and kinetic properties of highly dispersed systems will be considered.
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Psychology
- Number of credits: 2
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is the training of specialists who have the skills of interpersonal interaction, socio-psychological analysis and the resolution of specific professional situations on the basis of a knowledge system about the general laws of mental activity, basic categories, fundamental theories and basic methods of psychological science. As a result of studying the discipline, bachelors will master the following competencies: - understand the psychological patterns and phenomena that arise in professional activities; - critically analyze life and professional situations from the point of view of psychology, see the relationship between behavior and the results of individual and collective activities, resources and development opportunities; - apply psychological knowledge to make effective decisions, implement successful communication strategies in personal life and professional activity; - effectively use psychological knowledge to develop the potential of oneself and the team. In studying the discipline, the following aspects will be considered: Subject, tasks, categories, principles and methods of psychology. Mind, behavior, activity. Psychology of cognitive processes. Individual personality traits, principles of self-regulation. Psychological research. Psychology of communication, social psychology. Personal development in a team. Business and interpersonal relationships, methods for identifying them.
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Polymers in Food Chemistry
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to obtain and use polymeric materials. Modern concepts of theoretical foundations in the field of synthesis of the most important polymers, sanitary and hygienic characteristics of polymers, physical and chemical bases for creating environmentally friendly polymer materials will be considered.
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Food Product Development Laboratory
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form ability to perform research on food development. The discipline will considered the principles of food development, real problems in food developmenе taking into account consumer preferences, market characteristics based on the skills gained during the discipline on food development and using the рroject-based learning technology and group work of students.
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Entrepreneurship
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Purpose: to form basic knowledge in the field of theory and practice of creating your own business, necessary for the formation of: an economic way of thinking. The internal and external environment of business entrepreneurship are considered; state regulation and the role of the state for the business environment
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Industrial Ecology
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to inspect the safe state of various industrial objects. The fundamentals of industrial ecology as a system of technological, economic, biological, social and other relations between humans, economic objects and the environment, protection of air and water basins, land resources will be considered using case-studies, discussions.
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Food product development
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form ability to design food and participate in food development projects. Fundamental scientific knowledge about chemical, physico-chemical, biochemical, structural-mechanical processes at the development of food products, modern technological methods improving the quality, nutritional value, lengtheninng its shelf life using disputes and case- study will be considered.
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Legal Bases of Corruption Control
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal of the discipline is to form a responsible attitude and the ability to demonstrate in practice the application of the principles and norms of anti-corruption legislation in order to prevent corruption offenses, to form intolerance towards corruption, an anti-corruption culture in everyday life and at the workplace, civil liability. The following will be studied: anti-corruption legislation, the system and activities of anti-corruption subjects, causes and conditions conducive to corruption, anti-corruption policy, international experience in combating corruption.
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Innovation food technology laboratory
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form ability to develop new technologies for food production. The principles of new technology development and project activities in food industry, the current achievements of science and technology based on the discipline Innovative food technology will be considered using the рroject-based learning technology group and individual work of students.
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Technological Processes
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to solve the main problems associated with implementation of technological processes, perform simple operations and processes in food technology. The hydromechanical, thermal and mass transfer processes, criterion equations, calculations and analysis of the material and energy balance of technological processes will be considered using case-studies, group and individual work.
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Food Packaging
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to develop packaging for food products, to understand the technology of various types of packaging. During the course of studying the discipline, the main types and properties of packaging materials, the composition of food packaging, packaging technology will be considered.
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Physical-Chemical Methods of Analysis
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The main purpose: to form the ability to select and apply physical and chemical methods of analysis to measure the qualitative and quantitative characteristics of substances and materials. The following topics will be considered: theoretical foundations of physical and chemical analysis methods, their application for analytical control of chemical production.
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Chemistry and technology of composite materials
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to receive and use composite materials for use in the food industry. Theoretical and practical bases of production technology of modern elastic and solid materials, film materials and fibers, polymers production, analysis of raw materials and products will be considered using interactive survey.
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Environmental Chemistry and Ecology
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to solve problems related to the environment and nature management The main laws of functioning and development of nature and society, the basics of life safety, problem of wastewater and waste management will be considered using case-studies, discussions.
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Ecology and Human Life Safety
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal of the discipline is to form a number of key competencies based on modern environmental management concepts that implement the principles of harmonious optimization of the conditions for human interaction with nature, including in the process of tourist and recreational activities.The following will be studied: the principles of sustainable development, conservation and reproduction of natural resources to ensure the safety of human life, methods for assessing and minimizing risks, protecting against dangers, including during travel, measures to eliminate the consequences of accidents, anthropogenic disasters, natural disasters, environmental protection and rational environmental management.
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Scientific Research Methods
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Objective - to develop skills in cognitive activity in the field of science. To use methods of scientific research for understanding and assimilating information. To be able to describe the object of research. To master methods of search, processing of scientific information, systematization, analysis, synthesis to obtain an objective content of scientific knowledge. To apply analytical and practical research methods and argumentation systems for justification, assertion, evaluation.
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Abais Teaching
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The goal of the discipline is to form in future specialists the ability to self-knowledge, the use of Abai's doctrine as the basis of spirituality and intellectuality of modern Kazakhstan, the application of their professional knowledge, understanding and abilities through the prism of humanism and education in order to strengthen the unity of the country and civil solidarity of society.The following will be studied: the concept of the teachings of Abai; sources of teaching; components of Abai's doctrine; categories of Abai's doctrine; measuring instruments of the teachings of Abai; the essence and meaning of Abai’s doctrine.
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Biochemistry
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to apply the principles of biochemistry, to control the use of carbohydrates, proteins, minerals and vitamins in food. The structure and biochemical functions of macromolecular compounds in the food industry, biochemical processes in food technologies will be considered using of problem lectures, group and individual work.
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Design and Food Packaging
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to develop the design and packaging of food products. During the study of the discipline food design (shape, color, taste, texture), production technology and presentation of products, main types, properties, and technology of packaging materials, requirements for packaging materials, biodegradable materials using case-study, group and individual work of students will be considered.
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Fundamentals of Fats Technology
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to solve problems associated with the technology of fat production and technology of their processing. The following topics: chemical properties of fats, classification of lipids, types of fats, chemical and physical properties of products with fat content will be considered using case-studies, group and individual work.
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Fundamentals of Technology of Milk and Dairy products
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to accompany the technology of milk production and dairy products. During the study of the discipline the basics of dairy production, modern classifications, an assortment of dairy products; organoleptic, physico-chemical, microbiological indicators using case-study, group, and individual work of students will be considered.
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Fundamentals of Sugar Technology and Confectionary
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to control and accompany the technology of sugar and confectionery production. Chemical properties of carbohydrates, physical and chemical properties of sucrose, types of raw materials and technological processes, classification of confectionery products, molding of confectionery, methods of analysis, features of sugar and confectionery production will be considered using case-studies, interactive survey.
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Fundamentals of physical chemistry
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is the competencies formation that will enable students to effectively apply knowledge and skills on theory and practice on physical chemistry. The relationship of physical and chemical processes and the study of the physical chemistry main branches using of group and individual work will be considerеd.
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Sensory Analysis of Food Products, Examination of Consumer Preference
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to perform sensory analysis of food products and apply the sensory analysis methods. The possibilities of conducting consumer preferences assessment using sensory (organoleptic) analysis, international classification of sensory analysis, ISO standards, and methods of consumer evaluation of products will be considered using a project-oriented approach, group and individual work.
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Beverage Production Technology
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to accompany the technology of production of various alcoholic and non-alcoholic beverages. During the discipline, the basics of the drinks technology, technological equipment; methods of clarification and stabilization, microbiological, technochemical control at various stages of the technological process will be considered with the use of group and individual work of students.
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Al-Farabi and Modernity
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: Aim of the discipline: to form students' ideas about the scientific and philosophical heritage of the great Turkic thinker Abu Nasr al-Farabi in developing the world and national culture. Learning outcomes: explain the main philosophical contents al-Farabi's heritage and his influence on the formation of Turkic philosophy; influence European Renaissance.
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General Chemical Technology
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to solve problems based on theoretical fundamentals of chemical technology. The fundamentals of general chemical technology, chemical technologies and productions, raw materials, energy and environmental problems of the chemical industry, analysis of specific productions will be considered using case-studies, group and individual work.
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Organic chemisty
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to describe and evaluate the structure, properties and reactivity of organic compounds. The main theories of organic compounds, structure and properties of aliphatic, aromatic and cyclic hydrocarbons, mechanisms of reactions, chemical properties and biological active compounds based on them will be considered.
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Bioorganic chemistry
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline: to form the ability to analyze the structure and properties of organic substances for use in food technology. Relationship between the structure of important organic compounds and their properties, the reactivity of organic compounds and physiological activity will be considered using of problem lectures, group and individual work.
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Chemical Reaction Engineering
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to analyze chemical reactions and reaction systems. The course forms fundamental knowledge in operation and designing of chemical reactors. The main regularities of chemical and technological processes, catalytic and non-catalytic heterogeneous reaction systems, calculations, design of reactors will be considered using problem lectures, discussions.
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Food Law
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to solve problems associated with the application of the legal framework in the field of food safety and food production organization. Food legislation, food quality control and auxiliary materials, certification of raw materials and finished products will be considered using case-study.
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Engineering Thermodynamics
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form the ability to control the movement of liquid in the flow, heat and mass transfer in the processes of the food industry. State of matter, equation of state, chemical kinetics theory, laws of fluid motion, heat and mass transfer will be considered using of interactive survey, group and individual work.
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Innovation Food Technology
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to form ability to develop measures to improve production processes. Fundamental scientific knowledge in the field of high-tech industries, innovative technologies for food production, trends in the development of food technologies, modern technologies for food production methods using disputes and case-studies will be considered.
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Instrumental Analysis
- Type of control: [RK1+MT+RK2+Exam] (100)
- Description: The purpose of the discipline is to develop the ability to select and apply instrumental analysis to measure the qualitative and quantitative characteristics of substances and materials. Theoretical bases of physical and chemical analysis methods, their application, principles and measuring equipment designs using of group and individual work will be considered.
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Production
- Type of control: Защита практики
- Description: Consolidation of theoretical and practical knowledge obtained at the university, familiarization with the organization and production technology, the acquisition of practical skills and professional experience in the field of study. As a result of the internship, the student will be able to study and analyze the necessary information, to carry out the necessary calculations using modern technical means.
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Pre-diploma
- Type of control: Защита практики
- Description: The goal of the practice is to form the ability to integrate the theory and methodology of technological and chemical disciplines to solve practical problems related to future professional activities. The practice is aimed at the formation of an independent solution to real problems in the field of chemical technology of inorganic substances using the competencies obtained in the course of mastering the educational program.
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Educational
- Type of control: Защита практики
- Description: Сonsolidation of the received theoretical knowledge, professional orientation of students; familiarization and study of the organization of activity, structure, directions of scientific activity of the department, faculty, university. - use knowledge of physical laws and theories to explain the structure of matter, forces and interactions in nature, the origin of fields; use acquired knowledge in practice and in everyday life;