6B07241 Technology of vegetable oils and fats

Name of the EP

6B07241 Technology of fats and vegetable oils

Code and Classification of Education

6B07 Engineering, Manufacturing and Civil engineeri

Code and Classification of Areas of Training

6B072 Manufacturing and processing

Group of educational programs (EP)

B068 Food production

Language learning

Kazakh, Russian

The complexity of EP

240 credits

Distinctive features of EP

-

Partner University (JEP) -

-

Purpose of the EP

Training of competitive specialists with theoretical, practical and managerial skills in the field of the oil and fat industry and research organizations.

Name of the degree awarded

Engineering and Technology bachelor

Field of professional activity

- branch of the fat and oil industry;

- business in the fat and oil industry.

Learning out comes

LО1 Possess communication and communication skills in a professional environment and society in Kazakh, Russian and English with an understanding of the principles of academic integrity.

LО2 Demonstrate natural science, mathematical, social, socio-economic and engineering knowledge of professional activity, possess methods of scientific research.

LО3 To have information and computing literacy, ability of generalization, the analysis and perception of information, statement of the purpose and the choice of ways of its achievement.

LО4 Determine the conditions and parameters for conducting research, methods for processing experimental data in order to improve existing and develop new technological processes.

LО5 Able to use regulatory legal documents in his activities, to develop measures to improve the safety and environmental friendliness of production activities; to predict the development and consequences of emergencies.

LО6 Implement new technological lines and effective design developments based on the analysis of technological processes of food production enterprises.

LО7 To ensure the implementation of technochemical and microbiological quality control of the raw materials and final products for compliance with the requirements of regulatory documentation, interaction with suppliers of raw materials on the quality and safety of the supplied products.

LО8 Conduct engineering and technical calculations, design a technological process, automate systems, select the main and auxiliary equipment, solve research problems and integrate physical and mathematical knowledge.

LО9 Conduct the necessary experimental analysis, establish the causes of defects; apply knowledge to improve and develop technologies for obtaining high-quality food products; use basic knowledge of food production in professional activitie.

LО10 Analyze the advantages of one or another finished product of oil and fat production, evaluate its quality, recommend for sale.

LО11 Develop, implement the components of the technological process, calculate the consumption rates of raw materials, the production recipe, nutritional and energy value, draw up a material balance.

LО12 Evaluate technical solutions from the point of view of technical and economic indicators and adjust their actions in accordance with the conditions of the working situation in the development of new technologies for processing products.

LO13 Use research, entrepreneurial and uncertainty skills.

LO14 Effectively work individually and as a team member, correctly defend your point of view, correct your actions and use various methods.