Master’s Degree Programmes of the Department of Food Technology and Biotechnology Provide Students with World-class Practical Experience

Food industry is rapidly developing on a global scale. And the need in graduates with the knowledge and skills in the field of food products biotechnology, in matters of quality and safety, technology for the production of innovative food products to preserve health and longevity of a person is also increasing. The Department of Food Technology and Biotechnology of the SUSU School of Medical Biology trains highly-qualified specialists who meet the requirements of the employers at the international level.

The Master’s degree educational programmes at the Department of Food Technology and Biotechnology are being fulfilled in the project-based learning mode. Master’s students are trained in such professional disciplines as Bioengineering, Applied Molecular Biotechnology, Biosynthesis of Food Ingredients, Modern Approaches to Managing the Quality of Food Production, and Methodology of Designing Food Products with Given Properties and Composition.

While working on an individual project, each student acquires the skills of planning a scientific research, applying modern methods and equipment, and practical work on the analysis and statistical processing of experimental data. While training the biotechnologists, innovative methods are actively used, which are connected, first of all, with the introduction of information technologies, programs for modelling and predicting of processes, properties of components and finished products.

Thanks to participating in groups of project-based learning, students develop abilities for practical and analytical activities, acquire skills in managing, designing, simulating of biotechnological processes while creating functional and specialized food products.

Students present their research results at international and all-Russian exhibitions and conferences. The high level of scientific research by our Master’s students is also recognized abroad: students actively publish articles in editions indexed in Scopus and Web of Science databases.

Master’s degree programmes of the Department of Food Technology and Biotechnology have a number of advantages:

  • Acquisition of practical skills in the field of developing and producing biotechnological products, including those for functional purposes;
  •  Opportunity to obtain knowledge and practical experience at leading enterprises of the industry;
  •  Participation in scientific projects being implemented jointly with industrial partners at the Synthesis and Analysis of Food Ingredients Laboratory, as well as the Russian-Chinese Joint Research Laboratory of Food Biotechnology;
  •  Demand for graduates at food-industry enterprises, in research institutes and biotechnology laboratories.

The training process within this educational programme is implemented by well-known international scientists from Australia, India, Bulgaria, and practicing experts from among the heads and leading experts of food industry enterprises.

The applied educational approaches contribute to the graduates' building a successful career at food industry enterprises, in research institutes, and laboratories. We train personnel for managerial positions at enterprises.

Upon completing their studies, the Master’s degree students have a chance to apply for postgraduate studies in such fields as: 05.18.15 Technology and Merchandising of Products of Functional and Specialized Designation and Catering Products, and 15.18.07 Biotechnology of Food Products and Biologically Active Substances.

The training of biotechnologists and food production technologists in the Master's degree programmes takes 2 years of full-time studying and 2.5 years of part-time studying. Both fields of training provide state-funded and contract places.

The head of the Master's degree and postgraduate studies programmes is Irina Potoroko, Doctor of Sciences (Engineering), Professor, Head of the Department of Food and Biotechnology. Irina Potoroko is a member of the Federal Academic Methodological Association for broad group of specialities and fields of training. She is also a member of the Expert Council on Engineering and Agricultural Sciences of the State Commission for Academic Degrees and Titles of the Ministry of Education and Science of the Russian Federation.

More detailed information on the conditions for admission and training in the programmes in Biotechnology, and in High-tech Production of Food Products of Functional and Specialized Designation can be found on the university’s website and by calling at: +7 (351) 267-93-80, +7 (351) 272-31-83 SUSU Department of Food Technology and Biotechnology.

Contact person: 
+7 (351) 267-93-80, +7 (351) 272-31-83 SUSU Department of Food Technology and Biotechnology
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