6B07202 Food safety (KZ-US)
Educational Program Passport
Agrotechnological Faculty (AF)
Department:
Food Security (FS)
6B07
6B2
- Education area code and classification
- 6B07 Engineering, manufacturing and construction industries
- Code and classification of areas of training
- 6B072 Manufacturing and processing industries
- Group of educational programs
- В068 Food production
- Educational program name
- 6B07202 Food safety (KZ-US)
- Types of educational programs
- Main
- Level of education
- Undergraduate (Higher)
- Degree awarded
- bachelor of engineering and technology
- Language of instruction
- English, Kazakh, Russian
- Amount of credits/hours (at least)
- 277 / 8310
- Form of training
- full-time without the use of DЕT
- Period of training
- The term of study of undergraduate students with general secondary education is determined by the period of mastering at least 277 academic credits for the entire period of study and at least 60 academic credits for the academic year. The term may vary if an individual curriculum is formed with at least 60 credits per academic year.
- Objects of professional activity
- food law, food technologies, food safety, food products, food raw materials and finished products of vegetable and animal origin, meat products, bakery products, dairy products, fruit and vegetable products, food additives, product storage, sanitary standards at the enterprise, food industry enterprises, food certification enterprises, sanitary supervision enterprises, institutions of state bodies that control the safety of food products.
The purpose of the educational program is to train a specialist in the implementation of effective food safety and quality technologies in compliance with food safety and protection standards, including product quality monitoring and verification activities, scientific and regulatory support to organizations to expand the product range.
List of professions: Quality Engineer
Objects: food law, food technologies, food safety, food products, food raw materials and finished products of vegetable and animal origin, meat products, bakery products, dairy products, fruit and vegetable products, food additives, product storage, sanitary standards at the enterprise, food industry enterprises, food certification enterprises, sanitary supervision enterprises, institutions of state bodies that control the safety of food products.