Educational program

7М05110 – Food biotechnology

Field of education

7M05 Natural Sciences, Mathematics and Statistics

Direction of personnel training

7М051 Biological and related sciences

Group of educational programs

М082 Biotechnology

EP purpose

High-quality training of specialists for research institutes and food production. The implementation of the educational program is aimed at shaping the personality of a specialist capable of:

• ·         solve professional problems, production tasks in the field of food biotechnology using modern methods and technologies;
• ·         apply enzymatic and microbiological processes, genetic engineering methods in food technologies;
• ·         to control production using new research methods of food combinatorics;
• ·         assess the current state of food safety; conduct quality control of raw materials and finished food products;
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Language of education

Kazakh, Russian, English

Volume of the credits

120

The awarded academic degree

Master of Science in the educational program «7М05110 – Food biotechnology»

Educational outcome

A graduate after studying this program will be able to:

ON1. Analyze the methods of multivariate statistical analysis, in particular, the basics of factor and cluster analysis.

ON2. To manage the conditions and factors of biotechnological processes in the production of food products.

ON3. Evaluate the work, the range of products and the principles of organizing production processes at industrial enterprises.

ON4. Possess the skills of rationing and achieving a balanced diet of a person in terms of energy value, the content of macro- and microelements.

ON5. Observe the basic principles of standardization and certification of food products in accordance with international food production quality standards and HACCP.

ON6. Simulate algorithms for calculating biophysical processes and the implementation of their solution, using the knowledge of improving technological equipment, technical calculations of processes, devices and machines of serial and mass production.

ON7. To compare adequate methods for determining the hygienic safety of new sources of raw materials and finished food products, the use of food and flavoring additives in accordance with the existing hygienic requirements imposed by health authorities.

ON8. Observe the combination of organoleptic characteristics of new products with consumer preferences, traditions and national characteristics in the nutrition of certain groups of the population; balance of products in terms of the content of basic nutrients, storage stability, availability for the consumer.

ON9. Organize an effective quality control system for raw materials, semi-finished products and finished products based on standard and certification tests.

ON10. Be able to professionally operate modern technological equipment in laboratory and production conditions.

ON11. Operate with basic information methods for processing experimental research.

ON12. Be able to present the results of the work performed in the form of scientific and technical reports, reviews, scientific reports and publications using modern information technology capabilities and taking into account the requirements for the protection of intellectual property.

For applicants

https://welcome.kaznu.kz/en/education_programs/magistracy/speciality/1778

Academic activity

Currently, the staff of the Department of Biotechnology employs 12 doctors, 20 candidates of sciences and 13 PhDs. They are actively pursuing scientific work in the following areas:

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Scientific activity

The department is actively conducting scientific research: fundamental and applied.

To implement the educational program, the department has laboratories:

- laboratory "Photobiotechnology";

- laboratory "Ecology of microorganisms";

- laboratory "General Microbiology";

- laboratory "Biochemistry";

- laboratory "Plant Physiology"

- laboratory "Bioinformatics