"Food Technologies"

To provide conditions for the formation and development of bachelors' program competencies that will allow them to master the basic knowledge, skills, and abilities necessary for further professional and professional-scientific activities in the food and processing industries.

The objects of study and activity of bachelors are technological processes and food products.

The objectives of training are the formation of general and professional competencies necessary for the organization of the activities of food industry and restaurant enterprises and the solution of practical tasks to ensure the quality of food products.

Theoretical content of the subject area: basic concepts and principles of design and operation of food industry and restaurant enterprises, organization and control of the appropriate level of quality and safety of food products, the essence and parameters of technological processes of their production, principles of developing new and improving existing food technologies, rules for applying the current legislative and regulatory framework and a system for analyzing marketing activities in production conditions.

Methods, techniques and technologies (which a higher education applicant must master for practical application): a set of organizational and technological measures to improve the efficiency of the functioning of enterprises, methods and methods of quality control and safety of food products, planning and calculation of the need for resources (material, financial, labor), development of an activity plan for food industry and restaurant enterprises. Tools and equipment (objects/subjects, devices and instruments that a higher education student learns to apply and use): modern technological and laboratory equipment and instruments, computer technology and information technology.

The educational and professional program includes theoretical and practical training of specialists for food industry and restaurant enterprises, and also within the framework of the formation of an individual educational trajectory of study provides for the possibility of in-depth study of either meat and meat product technologies, or fish and seafood technologies, or food technologies in the restaurant industry. The educational and professional program is based on the university's significant experience in training specialists for the food industry and restaurant industry and provides for the use of elements of dual education, the involvement of practicing specialists in the educational process, conducting master classes and seminars at industry enterprises, practical training of students at domestic and foreign food industry enterprises. The educational component of the program is implemented over 8 semesters, with a duration of 240 credits and has disciplines in the corresponding cycles that provide: language competencies, general training, knowledge in the chosen specialty, disciplines of the student's free choice.

When formulating the goals and program learning outcomes, the experience of similar foreign programs in the field of food and processing industry Food technology was also taken into account, in particular, the training of bachelors in Poland (University of Rzeszów https://www.ur.edu.pl/ua/kolegia/kolegiumna ukprzyrodniczych/instytuttechnologiiizywieniaczlowieka/tec hzywizywczlo), in France (Higher School of Agriculture and Natural Sciences (Lille https://www.isa-lille.com/academics/masterprograms/food-science), in the USA (University of Pennsylvania nutrition-and-food-science.htm).

A specialist can hold primary positions (according to DK 003:2010): 3436.2 Assistants to heads of production and other main divisions 3436.3 Assistants to heads of small enterprises without management staff 3510 Specialists in fruit and vegetable processing 3520 Specialists in fermentation production and winemaking 3530 Specialists in dairy product production 3540 Specialists in meat product production 3550 Specialists in the production of flour, confectionery and food concentrates 3560 Specialists in grain storage and processing 3570 Specialists in food technology 3590 Other specialists in the food and processing industry * with the right to perform professional work in professional group positions after 2 years of production experience.

Graduates have the right to continue scientific and/or professional education at the second level of higher education "Master" in Food Technology under the OP in accordance with the branches of the food industry of Ukraine.