8D07240 Innovative technologies in the production of functional foods

Name of the EP

8D07240 Innovative technologies in the production of functional foods

Code and Classification of Education

8D07 Engineering, Manufacturing and Civil engineering

Code and Classification of Areas of Training

8D072 Manufacturing and processing

Group of educational programs (EP)

D111 Food production

Language learning

russian, kazakh, english

The complexity of EP

180 credits

Distinctive features of EP

Partner University (JEP) -

Purpose of the EP

Preparation of doctors of philosophy who are able to solve issues of science, education and production in the field of improving food technology.

Name of the degree awarded

Doctor of Philosophy PhD

Field of professional activity

- research and production centers, research institutes, higher and technical and professional educational institutions, enterprises of the state and non-state sectors;

- structural divisions of the Ministry of Industry and Infrastructure Development of the Republic of Kazakhstan, akimats of the district, city and regional levels, and food industry enterprises;

-scientific and educational activities in higher, technical and vocational educational institutions of a technical profile.

Learning outcomes

LO1. Demonstrates highly professional knowledge of modern pedagogical technologies and teaching methods in the system of higher and postgraduate education.

LO2. Critically evaluates modern methods of scientific research that allow expanding the field of scientific knowledge on food technology.

LO3. Demonstrates fluency in academic writing when presenting complex and new ideas in scientific texts and skills of reasoned discussion with the scientific community when presenting their position.

LO4. Compiles a scientific approach for the development and modeling of the composition of multicomponent functional food products

LO5. Argumentatively explains the use of innovative technologies for the production and storage of food products in the context of technological development of society.

LO6. Selects the optimal ways of enriching food products with the prediction of the specified properties and composition.

LO7. Modifies monitoring mechanisms to ensure the safety of functional food products, referring to international standards.

LO8. Discusses current problems in the development and introduction of functional food products into production for effective adaptation to new challenges.

LO9. Demonstrates the level of his scientific qualifications through the synthesis of new and complex ideas and solutions, designed in the form of scientific publications and manuscripts, argumentatively presented to the scientific community.