Major: 05.18.15 Technology and Merchandising of Products for Functional and Particular Uses and Catering
Level: Postgraduate studies
Duration of training: 4 years / 5 years
Degree certificate: Diploma
Mode of study: Full time / part time
Language of study: Russian
Programme manager: Irina Potoroko, Doctor of Sciences (Engineering), Professor
Description of the educational programme
The programme aims at developing solutions in the field of creating the technologies of obtaining new products, including the products obtained using the microbiological synthesis, biocatalysis, and nanobiotechnologies; as well as at organizing and performing the quality control of raw materials, intermediate stock, and finished products.
The programme’s goal is to train specialists in command of both the fundamental knowledge and the practical skills in the field of technology and merchandising of food products and in the catering sphere, and who will have versatile, general-professional and professional competences of a researcher and teacher prepared to defend their scientific-qualification works (theses) to obtain the degree of a candidate of sciences.
Fields of research
Theoretical and methodological fundamentals of the quality and safety of food products. Development of the theory, methodology and practice of ensuring the quality and safety of food products, functional products and products of particular uses.
Studying the factors shaping the product and consumer properties, the quality and safety of food products at all stages of their life cycle, and the information support of the merchandise flow from the manufacturer to the consumer.
Studying the processes taking place when storing food products, functional products and products of particular uses, and the optimization and improvement of the storage conditions. Forecasting the shelf life.
Development and improvement of the sensory and analytical methods of identification and assessment of the quality indicators of food products, functional products and products of particular uses.
Studying various types of product shrinkage, of its causes, and developing the measures on preventing and reducing it, developing the technology of disposal of the package and the food products, which do not meet the quality criteria.
This programme is being fulfilled at the Synthesis and Analysis of Food Ingredients International Laboratory headed by Prof. Shirish H. Sonawane, India.
Department of Food Technology and Biotechnology:
Rooms 249 and 262, SUSU Building No.2, 85 Lenin Prospekt, Chelyabinsk
Tel.: +7(351)267-93-80, +7(351)272-31-83
The School's Student Office: Room 328а, SUSU Building No.2, 85 Lenin Prospekt