Food engineeringCompetencies

Professional competencies· 22

• COMPETENCY-31646

  Based on the knowledge of the fundamental sections of mathematics necessary for the specialty, perform matrix and determinant operations, solve the system of linear algebraic equations with the help of determinants, calculate the limit of a numerical sequence, the simple limits of a function at a point and infinity, find the derivative of a function, calculate the indefinite and definite integrals of simple functions, solve systems of ordinary differential equations, apply a number of laws of probability theory, mathematical and statistical analysis of the data obtained as a result of research ability to work.

• COMPETENCY-27435

  To explain the nature of physical processes and laws and apply them to ensure safety in laboratories, to explain the laws of thermodynamics and the properties of those laws in technological processes, to explain the kinetic characteristics of physical chemical processes occurring in food production processes, to explain the structure and working principles of devices used to determine starting substances and products, theoretical knowledge about the aggregate states of substances and their transition phases, to interpret the physical processes underlying these processes, to explain the different rays the ability to demonstrate theoretical knowledge of their application in technological processes based on knowledge of their properties and to apply them based on knowledge of the essence of physical methods necessary for the study of objects.

• COMPETENCY-90781

  The ability to demonstrate theoretical knowledge about the main directions and trends of "chemicalization" occurring in the world in modern times, to know the problems of modern energy, as well as the main directions of the purchase and use of prospective energy sources in addition to traditional fuel, to interpret and apply theoretical knowledge about the directions of solving the problems of creating materials with important properties.

• COMPETENCY-77080

  Knowledge of the production technology of food industry products and equipment, technological documentation requirements, production sanitation and hygiene rules, the ability to interpret and apply theoretical knowledge about the calculation of raw materials.

• COMPETENCY-68587

  The ability to develop the technological process of new product production.

• COMPETENCY-43305

  Ability to optimize technological processes of product production.

• COMPETENCY-84262

  Ability to check existing recipes, prepare new recipes and technological maps.

• COMPETENCY-26641

  Ability to control production process technology.

• COMPETENCY-46520

  Ability to prepare technology documentation.

• COMPETENCY-82144

  Ability to calculate the consumption of raw materials and materials, time norms.

• COMPETENCY-58972

  The ability to calculate the cost, make a calculation.

• COMPETENCY-51793

  Ability to perform quality control of first raw materials and finished products.

• COMPETENCY-77640

  Ability to monitor compliance with sanitary norms and rules.

• COMPETENCY-73100

  Participation in the purchase of raw materials and materials.

• COMPETENCY-74598

  Ability to report documentation.

• COMPETENCY-98828

  Ability to use the possibilities of ICT in the field of food engineering.

• COMPETENCY-13865

  To be familiar with the habits of applying current research and technologies in the field of food engineering.

• COMPETENCY-77333

  The ability to assess the work ability of a specialist in the field of food engineering.

• COMPETENCY-33390

  Ability to apply the methods, rules and norms necessary for food engineering.

• COMPETENCY-54869

  Ability to determine general requirements and regulations for various areas of production.

• COMPETENCY-19644

  Ability to organize, plan and manage existing biotechnological processes and production.

• COMPETENCY-25467

  The ability to study biological natural processes in the creation of modern low-waste and zero-waste technologies in the food industry.