Food Engineering. Food Engineer Food Engineering

Notes

Excerpt from Food Engineering

Neither Pierre and none of his comrades talked about what they saw in Moscow, nor about the rude treatment of the French, nor about the order to shoot, which was announced to them: all were, as if in rebuff to the worsening situation, especially lively and cheerful ... They talked about personal memories, about funny scenes seen during the campaign, and hushed up conversations about the present situation.
The sun has set long ago. Bright stars lit up somewhere across the sky; the red, fire-like glow of a rising full moon spread over the edge of the sky, and a huge red ball vibrated surprisingly in the grayish haze. It was getting light. The evening was already over, but the night had not yet begun. Pierre got up from his new comrades and walked between the fires on the other side of the road, where, he was told, the captured soldiers were standing. He wanted to talk to them. On the road, a French sentry stopped him and told him to turn back.
Pierre returned, but not to the fire, to his comrades, but to the harnessed cart, which had no one. He tucked his legs and bowed his head, sat down on the cold ground at the wheel of the cart and sat for a long time motionless, thinking. More than an hour passed. Pierre was not disturbed by anyone. Suddenly he burst out laughing with his thick, good-natured laugh, so loudly that people looked around in surprise at this strange, apparently lonely laugh.

Food engineering includes professional activities aimed at intensifying food production. Her range of interests is very wide:

Diagnostics, analysis, optimization and improvement of the production of various groups of food products, drinks, additives, food concentrates, as well as containers and packaging;

- control and hardware management of product quality;

- development of new types of equipment and automation of technological processes;

- design and reconstruction of food enterprises and much more.

Food engineering is not only about intensifying production through mechanization and automation. If until recently the main principle of creating a new product was the principle of designing its chemical composition, then many modern technologies to improve the consumer properties of existing products or create new ones involve the use of various methods of influencing the product (thermal, electrophysical, biotechnical, etc.) without changing the original composition raw materials.

The organizational structure of an enterprise is a set of production and management structures of an enterprise.

An approximate diagram of the organizational and management structure of a food enterprise can be shown in Fig. 1.

The basis of any food production is a specially designed technological process (system), consisting of a number of technological operations performed in a certain sequence.

A technological operation is understood as the simplest work that must be done to complete the technological process of obtaining a particular product.

Figure 1 - Approximate diagram of the organizational and management structure
food business

A technological operation, as a rule, is performed at one workplace or site using one or the same type of equipment group with a general functional purpose. The division of the technological process into operations is often arbitrary. At the same time, 13 typical processes can be distinguished in food technologies, each of which can be a technological operation or a part of it. These include:

1. Connection without preservation of the interface (mixing of media).

2. Bonding while maintaining the interface (layer formation).

3. Division into fractions.

4. Grinding.

5. Complex transformation process (complex of physical, chemical and microbiological processes).

6. Dosing.

7. Forming.

8. Orientation.

9. Temperature control.

10. Heating.

11. Cooling.

12. Change of state of aggregation.

13. Storage.

Each technological process and operation corresponds to a set of equipment, which, in turn, forms a technological line. Based on the functional analysis of technological operations, three main sets of technological equipment can be distinguished:

A - for the manufacture of finished products from the final semi-finished product;

B - to obtain the final semi-finished product;

C - for the formation of intermediate semi-finished products from raw materials.

Depending on the technological principle of obtaining a particular product, all food production can be conditionally divided into three types of technological lines:

1) production of food products by disassembling raw materials into components;

2) production of food products by assembling raw materials from components;

3) production of food products by combined processing of components of raw materials.

The technological line for the implementation of the production of the first type in enlarged form can be represented in the form of a structural diagram shown in Fig. 2.

In the technological process of such lines, which are often called lines for primary processing of raw materials, the main methods of processing and processing are cleaning and disassembling of raw materials. At the same time, the wastes obtained in the production of one-piece products often have useful properties and are used in agriculture or in related food industries (pulp, cake, molasses, etc.) by disassembling the raw material into components.

Complex C (see Fig. 2) includes equipment for washing, cleaning from contaminants and impurities, destroying the outer cover and crushing the structure of the feedstock.

Group B equipment (see Fig. 2) is designed for sorting raw materials, extracting useful substances from them and bringing them to the required concentration.

Figure 2 - Block diagram of food production lines

At the final stage, with the help of equipment group A (see Fig. 2), the final consumer properties of the finished product are formed, as well as its packing and packaging.

Technological processes for the production of flour, vegetable oil, alcohol, natural juices, etc. are based on this principle.

The technological line of the second type is shown in Fig. 3. Such lines, on which the assembly of multicomponent food products from a certain set of initial homogeneous (in composition, size, structure) raw materials is carried out, are called lines of secondary processing.

At the first stage, the primary processing of raw materials is also carried out using equipment of group C (see Fig. 3). However, given the difference in properties of the initial components, the list of equipment in this group is usually wider and more diverse.

With the help of equipment of group B (see Fig. 3), the final semi-finished product is formed from the incoming individual components.

Group A equipment (see Fig. 3), as in the previous case, forms the final consumer properties of the finished product, and also prepares and packs it.

Assembly lines are flexible and can be used to produce a wide range of products after conversion.

Figure 3 - Block diagram of food production lines by disassembling raw materials into components

The production of most bakery, confectionery and pasta products, sausages, chopped semi-finished products, beer, sauces, etc. is based on this principle.

In fig. 4. the block diagram of the organization of production of the third type is presented. At the initial stage of such production, in parallel, primary processing of certain types of raw materials is carried out using equipment of group C (see Fig. 4).

Group B equipment (see Fig. 4) is designed to form semi-finished products from various individual components that go into production.

Then the final semi-finished products enter the technological lines of the equipment of group A, where they undergo final processing, packing and packaging.

This structure of the technological process is used in the production of many types of milk and fat products (yogurt, cottage cheese, butter, cheeses, halva, chocolates, etc.), meat, fish and vegetable canned food and preserves, etc., which are produced according to the general technology, but differ in the content of some components.

The nature of the construction of the technological process must be taken into account in the technical equipment of enterprises.

Food engineer is engaged in the design, start-up of equipment and automation systems used to create different product groups. He controls technological processes, looks for new solutions and equipment, which helps to improve the work of the shop. The profession is suitable for those who are interested in physics, mathematics and chemistry (see the choice of profession for interest in school subjects).

Short description

Modern factories involved in the production of food and beverages are predominantly automated, equipped with equipment that does the lion's share of the work. But these systems need to be designed and maintained, which is what food engineers do.

Technical labor, for work in this area it is necessary higher education and experience. Young engineers, leaving universities, undergo internships and training in the field, gaining the necessary practical skills.

Features of the profession

The food industry engineer has a lot of responsibilities, because often he not only deals with equipment, but also specializes in monitoring the work of personnel, training employees. Consider the main responsibilities of a specialist:

design, maintenance, modernization of equipment and systems used in food production;
the introduction of new technologies to help optimize the workflow;
equipment testing, planning of experimental programs;
impeccable knowledge of the assortment, composition and characteristics of products manufactured at the enterprise;
development of equipment placement plans;
search for the necessary components and companies performing complex repairs;
organization of production, which surpasses competitors' products in all respects;
development of technical documentation: brochures, instructions, memos, route maps, etc .;
implementation, development and debugging of programs for CNC equipment;
control of the work of specialists involved in the creation of a new technological line;
research, study of the experience of large world companies;
analysis of equipment operation, search for solutions to reduce manufacturing defects;
training of employees in the field and in the branches of the company.

Engineers have average wages, but the labor market needs these specialists. The food engineer must be not only a great technician and analyst, but also a person who knows how to look for new solutions. Engineers must remember all environmental and safety standards, instructions, rules for filling out documentation, etc. This specialist must unquestioningly obey his supervisor, make decisions quickly, give orders, save equipment that is out of order or negatively affected.

Pros and cons

pros

Reliable technical profession.
The food industry needs these specialists.
The opportunity to get a job immediately after completing an internship.
Affordable education in any region of the Russian Federation, many budget places.
The average age of process engineers is 35 years.
Food engineers are highly specialized.
Opportunity to find a job anywhere in Russia.

Minuses

Working with equipment is always fraught with risk, because an engineer can make a mistake, which will lead to production downtime.
The negative impact that noise, dust have on the engineer's body, and it is impossible to imagine a technological process without them.
Occupational diseases and injuries (fractures, hearing and visual impairments, tremors, and others).
Frequent business trips are possible.

Important personal qualities

Professional engineers working in food production are technically savvy people who love technology. The following traits should be present in their character:

sociability;
activity;
authoritarianism;
developed analytical thinking;
obligation;
exactingness to yourself, to the people around you.

The profession is not suitable for people who suffer from tuberculosis, motor and hearing problems.

Food Engineer Training

Choosing this difficult direction, students first of all must apply to a university that trains personnel for the food industry. It is necessary to consider the direction of training "Technology of public catering products" and others related to the food industry, automation of production processes.

A student can enter college after grades 9-11 in order to master the profession of an equipment adjuster, to study the technology of production of different types of products (confectionery, bread, semi-finished products, and others). When entering a university, you must pass an exam in chemistry and mathematics, a test in Russian. The Russian food industry is in need of process engineers, so there are more budget places for this specialty in specialized universities than paid ones.

"Russian Institute vocational education "IPO" - is recruiting students for a specialty in the distance program of professional retraining and advanced training. Studying at the IPO is a convenient and quick way to obtain distance education. 200+ training courses. 8000+ graduates from 200 cities. Short deadlines for paperwork and external training, interest-free installments from the institute and individual discounts. Please contact! "

Higher education in food industry engineer

Place of work

Technological engineers work in food production, and this is a huge segment: drinks, bakery and confectionery products, production of spices, semi-finished products, products from natural meat and fish. The list is endless, a food industry engineer will be able to find a job in a domestic or foreign company, the place of work will have a significant impact on his salary.

Wage

The size of the salary directly depends on the company in which the process engineer works. Specialists working in large-scale industries receive wages above average. If a specialist works at an enterprise that produces little-known products, then his salary will be minimal.

Salary for 03/17/2020

Russia 25000-75000 ₽

Moscow 60000—100000 ₽

Career

The food engineer, like other process engineers, has a qualification category (I-III). Each category is assigned to a specialist after assessing his professional knowledge and skills; it can be increased once every 3 years. Often, companies interested in attracting young specialists invite engineers for an internship, during which they undergo training and get a chance to prove themselves, which accelerates career growth.

Professional knowledge

Technological preparation of the enterprise.
Selection, purchase, installation, launch, development of a production line diagram.
Equipment repair.
Commissioning works.
Comprehensive staff training.
Established rules and regulations regarding food production: GOST, sanitary norms, standardization and others.
Enterprise economy.
Safety rules at the enterprise.
Methods required to improve the efficiency of the enterprise.
Norms and rules of patenting.
Technical English.
Driving license.

Previously, this state standard had a number 655800 (according to the Classifier of directions and specialties of higher professional education)
State Committee

ministry of Education of the Russian Federation

I approve

Deputy Minister

education of the Russian Federation

V.D. Shadrikov

2000 year

Registration number 184 tech \\ ds

STATE EDUCATIONAL STANDARD
PROFESSIONAL EDUCATION
Direction of training of a certified specialist

655800 Food Engineering

Graduate qualification - engineer

Introduced from the moment of approval

2000

1. GENERAL CHARACTERISTIC of the direction of training

certified Specialists

Food engineering

Direction training approved by order of the Ministry of Education of the Russian Federation from 03/02/2000 No. 686 ______________

1.2. The list of educational programs (specialties) implemented within the framework of this direction of training of graduates:

170600 Machines and apparatus for food production;

271300 Food engineering of small enterprises.

... Graduate qualification - engineer.

The normative term for the development of educational programs in the direction of training graduates "Food Engineering" with full-time education is 5 years.

Qualification characteristic graduate. Objects professional activity graduate

The objects of professional activity of graduates are: machines and apparatus, technological lines, installation, repair, adjustment, operation, diagnostics of the functioning of production process disturbances

, technological processes of food production, regulatory and technical documentation, standardization system, optimization of production efficiency.... Professional activities of the graduate.

Graduates in the direction of training can be prepared for the following types of professional activities

production and technological;

organizational and managerial;

research;

design and engineering.

Specific types of activity are determined by the content of the educational and professional program developed by the university, depending on a specific specialty.

1.4.3. The tasks of the professional activity of the graduate.

A graduate in the direction of training of certified specialists "Food Engineering", depending on the type of professional activity, is prepared to solve the following professional tasks:

a) production and technological activities:

Organization and effective implementation of incoming quality control of raw materials and materials, production control of semi-finished products and parameters of technological processes;

organization and effective implementation of the production process, high-quality technical support: repair, adjustment, safe operation; optimization of the implemented production processes;

Professionally competent use of raw materials and materials, selection of equipment, environmental responsibility in the process of their use and operation

; carrying out standard and certification tests of materials and equipment;

Analysis of problematic production situations, solving problem problems and issues;

b) organizational and management activities:

Organization of the work of the team of performers, management decisions;

Analysis of production efficiency (cost, quality, safety and deadlines) both for long-term and short-term planning and making optimal decisions that ensure a high-quality course of processes:

Implementation of technical control and product quality management;

searching for ways and developing new ways to solve non-standard production problems;

c) research activities:

Analysis of the state and dynamics of performance indicators of technological equipment, intensification of the processes being implemented using the necessary methods and research tools;

Creation of theoretical models that allow predicting the directions of improving the technical support of the technological process, with the provision of plans, programs and research methods;

d) project activities:

Formation of project (program) goals for solving the required tasks set by the production technology;

Using a systematic approach. Building and using models and modeling;

Development of projects for technological lines, equipment. materials taking into account mechanical, technological, materials science, aesthetic, economic parameters and environmental requirements;

The use of computer-aided design systems and information technology software in the development of new equipment, technological lines.

1.4.4. Qualification requirements.

To solve professional problems, an engineer:

Draws up plans for the placement of equipment, technical equipment and organization of workplaces, calculates production capacity and equipment load;

Participates in the development of technically sound production standards, equipment maintenance standards;

Calculates the standards of material costs (consumption rates of raw materials, semi-finished products, materials, energy);

Calculates the economic efficiency of designed products and technological processes;

Carries out control over the observance of technical, technological, environmental discipline in the shops and the correct operation of technological equipment;

Develops and takes part in the implementation of measures to improve production efficiency aimed at reducing material consumption, reducing labor intensity, increasing labor productivity;

Analyzes the causes of defects and the release of low-quality and low-grade products, takes part in the development of measures to prevent them, as well as in the consideration of incoming complaints for the products manufactured by the enterprise;

Develops methods of technical control and testing;

Participates in the preparation of patent and license passports of applications for inventions and industrial designs;

Considers rationalization proposals for improving the technological support of production and gives conclusions on the appropriateness of their use;

Participates in scientific research or the implementation of modernization technical developments;

Carries out collection, processing, analysis and systematization of scientific and technical information;

Designs means of testing and control, equipment, laboratory models and controls their manufacture;

Takes part in bench and industrial tests of prototypes (batches) of designed products;

Prepares initial data for drawing up plans, estimates, applications for materials, equipment;

Develops design and working technical documentation, prepares completed research and design work;

Participates in the implementation of the developed new technical solutions and projects, in the provision of technical assistance and in the implementation of field supervision during the manufacture, testing and commissioning of the designed objects;

Develops proposals for rationalization, optimization and renovation of production, participates in the implementation of relevant developments;

Studies special literature and other scientific and technical information, the achievements of domestic and foreign science and technology in the field of technology and technology of the relevant production;

Prepares informational reviews, as well as reviews, reviews and conclusions on technical documentation;

Carries out constant professional and personal improvement, undergoes advanced training and retraining in accordance with the specifics of the development of the industry.

The engineer should know:

Decrees, orders, orders, methodological and normative - materials on technical, technological and environmental preparation of production;

Food production technology;

Prospects for the technical development of the enterprise;

Systems and methods for designing technological processes and production modes;

Main technological equipment and principles of its operation;

Technical characteristics and economic indicators of the best domestic and foreign food technologies;

Technical requirements for raw materials, materials, finished products;

Standards and specifications;

Consumption rates of raw materials, materials, fuel, energy;

Types of marriage and ways to prevent it;

The procedure and methods for conducting patent research;

Fundamentals of Invention;

Methods for assessing the technical level of food technology and technology;

Modern means of computing, communications and communication;

Basic requirements for the organization of labor in the design of technological processes;

Research methods, design and experimental work;

Purpose, conditions of technical operation of the designed equipment, production lines;

Standards, specifications and other guidelines for the development and execution of technical documentation;

Fundamentals of Economics, Labor Organization and Organization of Production;

Fundamentals of Labor Law;

Rules and regulations for labor protection, environmental safety and environment;

Basics of certification and quality management.

1.5. Continuing education opportunities for a graduate

A graduate who has mastered the basic educational program of higher professional education in the framework of the direction of training graduates "Food Engineering" is prepared to continue his education in graduate school.

2. REQUIREMENTS FOR THE LEVEL OF PREPARATION OF THE ENTRANT

2.1. The previous level of education of the applicant is secondary (complete) general education.

.2. The applicant must have a state-recognized document on secondary (complete) general education or secondary vocational education, or primary vocational education, if it contains a record of receiving a secondary (complete) general education, or higher vocational education.GENERAL REQUIREMENTS FOR THE BASIC EDUCATIONAL PROGRAM FOR THE DIRECTION OF TRAINING OF DIPLOMATED SPECIALISTS
"Food Engineering"

3.1. The basic educational program for the training of an engineer is developed on the basis of this state educational standard and includes a curriculum, curriculum of academic disciplines, programs of educational and industrial practices.

3.2. Requirements for the mandatory minimum content of the basic educational program for training an engineer to the conditions of its implementation and the timing of its development are determined by this state educational standard.

3.3. The main educational program for training an engineer consists of disciplines of the federal component, disciplines of the national-regional (university) component, disciplines of the student's choice, as well as optional disciplines. Disciplines and courses of the university component and courses at the choice of the student in each cycle should substantially complement the disciplines specified in the federal component of the cycle.

3.4. The main educational program for training an engineer should provide for the study by a student of the following cycles of disciplines:

gSE cycle - General humanitarian and socio-economic disciplines

eN cycle - General mathematical and natural science disciplines;

oPD cycle - General professional disciplines;

cycle of SD - Special disciplines, including disciplines of specializations

FTD - Electives.

4. Requirements for the mandatory minimum CONTENT

BASIC EDUCATIONAL PROGRAM in the direction of TRAINING A DIPLOMATED SPECIALIST
"Food Engineering"

	Name of disciplines and their main sections	Total hours


	General humanitarian and socio-economic disciplines.
	Federal component
	Foreign language: the specificity of articulation of sounds, intonation, accentuation and rhythm of neutral speech in the target language; the main features of the full style of pronunciation, typical for the field of professional communication; reading transcription; lexical minimum in the amount of 4000 educational lexical units of a general and terminological nature; the concept of differentiation of vocabulary by areas of application (everyday, terminological, general scientific, official and other); the concept of free and stable phrases, phraseological units; the concept of the main ways of word formation; grammatical skills that provide general communication without distorting the meaning in written and oral communication; basic grammatical phenomena characteristic of professional speech; the concept of everyday-literary, official-business, scientific styles, the style of fiction; the main features of the scientific style; culture and traditions of the countries of the studied language, the rules of speech etiquette; speaking; dialogical and monologue speech using the most common and relatively simple lexico-grammatical means in the main communicative situations of unofficial and official communication; the basics of public speech (oral communication, report); listening; understanding dialogical and monologue speech in the field of household and professional communication; reading; types of texts: simple pragmatic texts and texts on a wide and narrow profile of the specialty; letter; types of speech works: abstract, abstract, abstracts, messages, private letter, business letter, biography.
	Physical Culture: physical culture in general cultural and professional training of students; its socio-biological foundations; physical culture and sports as social phenomena of society; legislation of the Russian Federation on physical culture and sports; physical culture of the individual; the basics of a student's healthy lifestyle; features of using physical culture means to optimize working capacity; general physical and special training in the system of physical education; sport; individual choice of sports or exercise systems; professionally applied physical training of students; the basics of the methodology of self-study and self-control over the state of your body.
	National history: essence, forms, functions of historical knowledge; Methods and sources of the study of history; concept and classification of the historical source; Russian historiography in the past and the present: general and special; methodology and theory of historical science; the history of Russia is an integral part of world history; ancient heritage in the era of the Great Nations Migration; the problem of the ethnogenesis of the Eastern Slavs; the main stages of the formation of statehood; ancient Russia and nomads; Byzantine-Old Russian ties; features of the social structure of Ancient Rus; ethnocultural and socio-political processes of the formation of Russian statehood; adoption of Christianity; the spread of Islam; evolution of the East Slavic statehood in the X1-XII century; socio - political changes in the Russian lands in the 13th - 15th centuries; Rus and Horde: problems of mutual influence; Russia and the medieval states of Europe and Asia; the specifics of forming a single the Russian state; the rise of Moscow; the formation of the estate system of organization of society; reforms of Peter 1; century of Catherine; preconditions and features of the formation of Russian absolutism; discussions about the genesis of autocracy; features and main stages of Russia's economic development; evolution of land ownership; the structure of feudal land tenure; serfdom in Russia; manufacturing and industrial production; the formation of an industrial society in Russia: general and special; social thought and features of the social movement in Russia in the 19th century; reforms and reformers in Russia; Russian culture of the 19th century and its contribution to world culture; the role of the 20th century in world history; globalization of social processes; the problem of economic growth and modernization; revolutions and reforms; social transformation of society; clash of tendencies of internationalism and nationalism, integration and separatism, democracy and authoritarianism; Russia at the beginning of the 20th century; the objective need for the industrial modernization of Russia; Russian reforms in the context of global development at the beginning of the century; political parties Russia: genesis, classification, programs, tactics; Russia in conditions of world war and national crisis; revolution of 1917; civil war and intervention; their results and consequences; Russian emigration; socio-economic development of the country in the 20s; NEP; the formation of a one-party political regime; the formation of the USSR; the cultural life of the country in the 1920s; foreign policy; the course towards building socialism in one country and its consequences; socio-economic transformations in the 30s; strengthening of the regime of Stalin's personal power; resistance to Stalinism; The USSR on the eve and in the initial period of the Second World War; The Great Patriotic War; socio-economic development; social and political life; culture; foreign policy of the USSR in the postwar years; cold war; attempts to implement political and economic reforms; Scientific and technological revolution and its influence on the course of social development; USSR in the mid 60s and 80s: the growth of crisis phenomena; Soviet Union in 1985 - 1991; restructuring; the 1991 coup attempt and its failure; collapse of the USSR; Belovezhskie agreements; October events of 1993; the formation of a new Russian statehood (1993 -1999); Russia on the path of radical socio-economic modernization; culture in modern Russia; foreign policy activity in a new geopolitical situation.	(see clause 6.1.2.)
	Culturology: structure and composition of modern culturological knowledge; cultural studies and philosophy of culture; sociology of culture; cultural anthropology; cultural studies and cultural history; theoretical and applied cultural studies; methods of cultural studies; basic concepts of cultural studies: culture, civilization, cultural morphology, functions of culture, the subject of culture, cultural genesis, culture dynamics, language and symbols of culture, cultural codes, intercultural communications, cultural values \u200b\u200band norms, cultural traditions, cultural picture of the world, social institutions of culture, cultural self-identity, cultural modernization; typology of cultures; ethnic and national, elite and popular culture; eastern and western types of cultures; specific and “middle” cultures; local cultures; the place and role of Russia in world culture; trends in cultural universalization in the global modern process; culture and nature; culture and society; culture and global problems modernity; culture and personality; inculturation and socialization.
	Political science: object, subject and method of political science; functions of political science; political life and power relations; the role and place of politics in the life of modern societies; social functions of politics; history of political doctrines; Russian political tradition: origins, sociocultural foundations; historical dynamics; modern political science schools; civil society; its origin and features; features of the formation of civil society in Russia; institutional aspects of policy; political power; political system; political regimes; political parties; electoral systems; political relations and processes; political conflicts and ways to resolve them; political technologies; political management; political modernization; political organizations and movements; political elites; political leadership; socio-cultural aspects of politics; world politics and international relationships; features of the world political process; national-state interests of Russia in the new geopolitical situation; methodology of cognition of political reality; paradigms of political knowledge; expert political knowledge; political analytics and forecasting.
	Jurisprudence: state and law; their role in the life of society; the rule of law and regulations; the main legal systems of our time; international law as a special system of law; sources of Russian law; law and regulations; system of Russian law; branches of law; offense and legal liability; the value of legality and law and order in modern society; constitutional state; the constitution of the Russian Federation is the basic law of the state; features of the federal structure of Russia; the system of public authorities in the Russian Federation; the concept of civil legal relationship; Individuals and legal entities; property rights; obligations in civil law and responsibility for their violation; inheritance law; marriage and family relations; mutual rights and obligations of spouses, parents and children; family law responsibility; labor agreement (contract); labor discipline and responsibility for its violation; administrative offenses and administrative responsibility; the concept of a crime; criminal liability for committing crimes; environmental law; features of the legal regulation of future professional activities; legal basis for the protection of state secrets; legislative and normative legal acts in the field of information protection and state secrets.
	Psychology and pedagogy: psychology: subject, object and methods of psychology; the place of psychology in the system of sciences; the history of the development of psychological knowledge and the main directions of psychology; individual, personality, subject, individuality; psyche and organism; psyche, behavior and activity; the main functions of the psyche; development of the psyche in the process of ontogenesis and phylogenesis; brain and psyche; structure of the psyche; the relationship between consciousness and the unconscious; basic mental processes; structure of consciousness; cognitive processes; sensation, perception, representation, imagination, thinking and intelligence; creation; Attention; mnemonic processes; emotions and feelings; mental regulation of behavior and activity; communication and speech; psychology of Personality; interpersonal relationships; small group psychology; intergroup relationships and interactions; pedagogy: object, subject, tasks, functions, methods of pedagogy; the main categories of pedagogy: education, upbringing, training; pedagogical activity, pedagogical interaction, pedagogical technology, pedagogical task; education as a universal value; education as a socio-cultural phenomenon and pedagogical process; educational system of Russia; goals, content, structure of continuing education; unity of education and self-education; pedagogical process; educational, upbringing and developmental training functions; education in the pedagogical process; general forms of organizing educational activities; lesson, lecture, seminar, practical and laboratory classes, dispute, conference, test, exam, optional classes, consultation; methods, techniques, means of organizing and managing the pedagogical process; family as an object of pedagogical interaction and the socio-cultural environment of upbringing and personal development; management of educational systems.
	Russian language and culture of speech: styles of modern Russian literary language; linguistic norm, its role in the formation and functioning of the literary language; speech interaction; basic communication units; oral and written varieties of the literary language; normative, communicative, ethical aspects of speaking and writing; functional styles of the modern Russian language; interaction of functional styles; scientific style; specificity of the use of elements of different language levels in scientific speech; speech norms of educational and scientific fields of activity; formal business style; the scope of its functioning; genre diversity; language formulas of official documents; methods of language unification in official documents; international properties of Russian official-business writing; Language and style of administrative documents; language and style of commercial correspondence; language and style of constructive and methodological documents; advertising in business speech; rules of paperwork; speech etiquette in the document; genre differentiation and selection of linguistic means in a journalistic style; features of oral public speech; the speaker and his audience; main types of arguments; preparation of speech: choice of topic, purpose of speech, search for material, beginning, deployment and completion of speech; basic methods of searching for material and types of auxiliary materials; verbal design of a public speech; comprehensibility, information content, expressiveness of public speech; colloquial speech in the system of functional varieties of the Russian literary language; conditions for the functioning of colloquial speech, the role of extra-linguistic factors; a culture of speech; the main directions of improving the skills of literate writing and speaking.
	Sociology: prehistory and socio-philosophical preconditions of sociology as a science; sociological project of O. Kont; classical sociological theories; modern sociological theories; Russian sociological thought; society and social institutions; world system and processes of globalization; social groups and communities; types of communities; community and personality; small groups and collectives; social organizations; social movements; social inequality, stratification and social mobility; concept social status; social interaction and social relations; public opinion as an institution of civil society; culture as a factor of social change; interaction of economy, social relations and culture; personality as a social type; social control and deviation; personality as an active subject; social change; social revolutions and reforms; the concept of social progress; the formation of the world system; Russia's place in the world community; methods of sociological research.
	Philosophy: subject of philosophy; place and role of philosophy in culture; the formation of philosophy; main directions, schools of philosophy and stages of its historical development; the structure of philosophical knowledge; doctrine of being; monistic and pluralistic concepts of being; self-organization of being; concepts of material and ideal; space; time, movement and development, dialectics; determinism and indeterminism; dynamic and static patterns; scientific, philosophical and religious pictures of the world; person, society, culture; human and nature; society and its structure; civil society and the state; a person in the system of social connections; man and historical process: personality and masses, freedom and necessity; formational and civilizational concepts of social development; the meaning of human existence; violence and non-violence; freedom and responsibility; morality, justice, law; moral values; ideas about the perfect person in different cultures; aesthetic values \u200b\u200band their role in human life; religious values \u200b\u200band freedom of conscience; consciousness and cognition, consciousness, self-consciousness and personality; knowledge, creativity, practice; faith and knowledge; understanding and explanation; rational and irrational in cognitive activities; the problem of truth; reality, thinking, logic and language; scientific and non-scientific knowledge; scientific criteria;structure scientific knowledge, its methods and forms;the growth of scientific knowledge; scientific revolutions and changing types of rationality; science and technology; the future of humanity; global problems of our time; interaction of civilizations and scenarios of the future.
	Economy: introduction to economic theory; goods, needs, resources, economic choice; economic relations; economic systems; the main stages in the development of economic theory; methods of economic theory; microeconomics; market; supply and demand; consumer preferences and marginal utility; demand factors; individual and market demand; income and substitution effects; elasticity; supply and its factors; the law of diminishing marginal productivity; economies of scale; types of costs; firm; revenue and profit; profit maximization principle; an offer of a very specific company and industry; the efficiency of competitive markets; market power; monopoly; monopolistic competition; oligopoly; antitrust regulation; demand for factors of production; labor market; labor demand and supply; wages and employment; capital market; interest rate and investment; land market; rent; general balance and well-being; distribution of income; inequality; externalities and public goods; the role of the state; macroeconomics; the national economy as a whole; circulation of income and products; GDP and how to measure it; national income; disposable personal income; price indices; unemployment and its forms; inflation and its types; economic cycles; macroeconomic equilibrium; aggregate demand and aggregate supply; stabilization policy; balance in the commodity market; consumption and savings; investments; government spending and taxes; multiplier effect; fiscal policy; money and their functions; balance in the money market; money multiplier; banking system; money-credit policy; economic growth and development; international economic relations; foreign trade and trade policy; payment balance; exchange rate; features of the transitional economy of Russia; privatization; forms of ownership; entrepreneurship; shadow economy; labor market; distribution and income; transformations in the social sphere; structural changes in the economy; the formation of an open economy.


	Mathematical and general natural science disciplines.
	Federal component
	Maths: algebra and geometry: Vector algebra and analytic geometry on the plane and in space. Curves and surfaces of the second order. Elements of linear algebra. Complex numbers. Analysis: An introduction to the mathematical analysis of a function of one real variable. Limits. Continuity. Differential calculus of functions of one real variable. Exploring functions using derivatives. Functions of two and three real variables. Partial derivatives. Indefinite integral. Definite and improper integral. Multiple and curvilinear integrals. Ordinary differential equations. Probability and statistics: elementary probability theory, mathematical foundations of probability theory, hypothesis testing, the principle of maximum likelihood, statistical methods for processing experimental data.
	Informatics: the concept of information, general characteristics of the processes of collection, transmission, processing and accumulation of information; technical means for the implementation of information processes, algorithmization and programming; high-level programming languages \u200b\u200boperating systems; general-purpose application packages; text and graphic editors; tabular processors, databases; software packages for organizing office work; local area networks, computer Internet; reference information systems. Protection of information.
	physical foundations of mechanics: the concept of state in classical mechanics, equations of motion, conservation laws, foundations of relativistic mechanics, the principle of relativity in mechanics, kinematics and dynamics of rigid bodies, liquids and gases; Electricity and magnetism: electrostatics and magnetostatics in vacuum and matter, Maxwell's equations in integral and differential form, material equations, quasi-stationary currents, the principle of relativity in electrodynamics; physics of oscillations and waves: harmonic and anharmonic oscillator, physical meaning of spectral decomposition, kinematics of wave processes, normal modes, interference and diffraction of waves, elements of Fourier optics; quantum physics: wave-particle dualism, uncertainty principle, quantum states, superposition principle, quantum equations of motion, operators physical quantities, the energy spectrum of atoms and molecules, the nature of the chemical bond; statistical physics and thermodynamics: three principles of thermodynamics, thermodynamic functions of state, phase equilibria and phase transformations, elements of nonequilibrium thermodynamics, classical and quantum statistics, kinetic phenomena, systems of charged particles, condensed state. Physics workshop.
.04	Theoretical mechanics: axioms of statics; bringing systems of forces to the simplest form; equilibrium conditions; point kinematics; rigid body kinematics; complex point movement; point dynamics; differential equations of a point in inertial and non-inertial reference systems; dynamics of a mechanical system; dynamics of a rigid body (dynamic equations of translational, rotational and plane motions, dynamic and kinematic equations of Euler, d'Alembert principle, dynamic reactions); fundamentals of analytical mechanics (general equation of dynamics, principle of possible displacements, Lagrange equations); vibrations and stability of mechanical systems.
	chemical systems: solutions, dispersed systems, electrochemical systems, catalysts and catalytic systems, polymers and oligomers; chemical thermodynamics and kinetics: energetics of chemical processes, chemical and phase equilibrium, reaction rate and methods of its regulation, oscillatory reactions; reactivity of substances: chemistry and the periodic table of elements, acid-base and redox properties of substances, chemical bond, complementarity; chemical identification: qualitative and quantitative analysis, analytical signal, chemical, physicochemical and physical analysis; classification, structure and nomenclature of organic compounds; classification of organic reactions; equilibrium and speeds, mechanisms, catalysis of organic reactions; properties of the main classes of organic compounds; elemental, molecular, phase analysis; qualitative analysis; methods of separation and concentration of substances, methods of quantitative analysis; proteins, nucleic acids, enzymes, photosynthesis, enzymatic transformations of carbohydrates; the role of biochemical processes in the food industry. Chemical workshop.
	Ecology: biosphere and man: the structure of the biosphere, ecosystems, relationships between the organism and the environment, ecology and human health; global environmental problems; ecological principles of rational use of natural resources and nature protection; fundamentals of nature management economics; eco-protective equipment and technologies; fundamentals of environmental law, professional responsibility; international cooperation in the field of the environment.
	National-regional (university) component
	Disciplines of the student's choice, established by the university
	General professional disciplines
	Federal component
	Descriptive geometry. Engineering graphics: descriptive geometry : introduction. Descriptive geometry subject. Specifies a point, line, plane, and polyhedron in a complex Monge drawing. Positional tasks. Metric problems. Methods for converting a drawing. Polyhedra. Curved lines. Surfaces. Surfaces of revolution. Ruled surfaces. Screw surfaces. Cyclic surfaces. Generalized positional problems. Metric problems. Creation of unfolded surfaces. Lines and planes tangent to the surface. Axonometric projections. Engineering graphics : design documentation. Registration of drawings. Elements of the geometry of parts. Images, inscriptions, designations. Axonometric projections of parts. Images and designations of parts elements. Image and designation of the thread. Working drawings of parts. Making sketches of machine parts. Machine graphics. Images of assembly units. Assembly drawing of products. The concept of computer graphics.
	Mechanics: Strength of materials : external forces and their classification, design schemes, schematization of the shapes of parts, internal forces and the method of their determination, basic hypotheses about a deformable body, concepts of a stress-strain state, Hooke's law, statically indeterminate problems, calculation of the strength and rigidity of rods in torsion, energy theorems and their application, Lagrange's theorem, Mohr's integral and a graph-analytical method for calculating it; review of modern methods of disclosing statistical uncertainty using computers; volumetric deformation; the relationship between deformations and stresses; theory of limiting states; Mohr's theory; brittle and ductile fracture of materials, Mohr's fracture criterion, momentless theory for calculating symmetrically loaded shells of revolution, determination of the momentless state, Laplace's equation; calculation of thin-walled pipes, Kirchhoff's hypothesis for a plane stress state; the concept of stability and instability of rods; Euler's problem; theoretical and real strength of materials; Griffiths theory; strength calculations under dynamic loading.
	Theory of mechanisms and machines: main parts of machines and their elements; kinematic characteristics of mechanisms; design of kinematic diagrams of lever mechanisms; types of transmission mechanisms and their characteristics; static characteristics of the machine unit and the stability of its movement; power calculation of mechanisms without taking into account friction in kinematic pairs; power calculation of mechanisms taking into account friction; types of gears; involute gearing, determination of the main sizes of a gear wheel; planetary gear mechanisms and methods of their kinematic analysis; cam mechanisms; static and dynamic balancing of mechanisms and rotors; fundamentals of vibration protection of machines; industrial robots and manipulators. Machine parts: Fundamentals of design and calculation of machine parts; connections of rods, sheets and body parts; welded, brazed, glued and riveted joints; tension joints, threaded connections; keyway, spline and profile connections; gear, worm, belt and chain drives; friction gears and variators, screw-nut gears; axles and shafts; plain and rolling bearings; couplings for connecting shafts; beds, body parts, guides, lubrication devices.
	Materials Science. Construction materials technology:
	Materials Science: patterns of formation of the structure of materials; structure and properties of materials; heat treatment; chemical heat treatment; construction materials; structural strength; steels providing rigidity, static and cyclic strength; wear-resistant materials; materials with high elastic properties, low density, high specific strength, resistant to temperature and working environment; materials with special physical properties; magnetic materials; materials with special thermal properties, electrical properties; instrumental materials.
	Construction materials technology: Technological preparation of production in mechanical engineering; stages of technological preparation of production, preparation of technical specifications, preparation of draft and detailed designs; assessment of manufacturability of structures; technological capabilities of the equipment; development of technological processes for processing parts and assembling products with a feasibility study; design of technological equipment, management of preparation of production (time schedules, terms); processing of products for manufacturability in terms of quality indicators; technological characteristics of typical procurement processes, processing and assembly methods in the manufacture of machines; development of technological processes for machining and assembly; feasibility study of the adopted technological solutions; production technology of parts and assemblies; metrological foundations of the discipline; evaluation of the accuracy of processing parts by statistical methods; determination of customized dimensions during processing, selection of a method for ensuring the specified accuracy parameters when assembling machines; applied problems considered within the course; calculation of functional, design and technological dimensions, selection of schemes for installing parts in technological operations; power and strength calculations in the design of technological equipment; technical and economic calculations when justifying technological solutions.
	Electrical and Electronics: theoretical foundations of electrical engineering: basic concepts and laws of the electromagnetic field and the theory of electrical and magnetic circuits; theory of linear electrical circuits (circuits of constant, sinusoidal and non-sinusoidal currents), methods of analysis of linear circuits with two-pole and multi-pole elements; three-phase circuits; transient processes in linear circuits and methods of their calculation; nonlinear electric and magnetic circuits of direct and alternating current; transient processes in nonlinear circuits; analytical and numerical methods for the analysis of nonlinear circuits; circuits with distributed parameters (steady state and transient modes); digital (discrete) circuits and their characteristics; electromagnetic field theory, electrostatic field; stationary electric and magnetic fields; alternating electromagnetic field; surface effect and proximity effect; electromagnetic shielding; numerical methods for calculating electromagnetic fields under complex boundary conditions; modern packages of applied programs for calculating electrical circuits and electromagnetic fields on a computer. General electrical engineering and electronics: introduction. Electrical and magnetic circuits. Basic definitions, topological parameters and methods for calculating electrical circuits. Analysis and calculation of linear AC circuits. Analysis and calculation of electrical circuits with nonlinear elements. Analysis and calculation of magnetic circuits. Electromagnetic devices and electrical machines. Electromagnetic devices. Transformers. Direct current machines (MPT). Asynchronous machines. Synchronous machines. Fundamentals of Electronics and Electrical Measurements. Element base of modern electronic devices. Sources of secondary power supply. Amplifiers of electrical signals. Pulse and autogenerating devices. Fundamentals of digital electronics. Microprocessor tools. Electrical measurements and instruments.
	Metrology, standardization and certification: theoretical foundations of metrology. Basic concepts related to the objects of measurement: property, size, quantitative and qualitative manifestations of the properties of objects of the material world. Basic concepts related to measuring instruments (SI). Regularities of the formation of the measurement result, the concept of error, sources of errors. Multiple measurement concept. Algorithms for processing multiple measurements. The concept of metrological support. Organizational, scientific and methodological foundations of metrological support. Legal basis for ensuring the uniformity of measurements. Basic provisions of the RF law on ensuring the uniformity of measurements. The structure and functions of the metrological service of an enterprise, organization, institution that are legal entities. The historical basis for the development of standardization and certification. Certification, its role in improving product quality and development at the international, regional and national levels. Legal basis for standardization. International Organization for Standardization (ISO). The main provisions of the state system of standardization of the SCA. Scientific basis for standardization. Determination of the optimal level of unification and standardization. State control and supervision over compliance with the requirements of state standards. The main goals and objects of certification. Terms and definitions in the field of certification Product quality and consumer protection. Schemes and certification systems. Conditions for certification. Mandatory and voluntary certification. Rules and procedure for certification. Certification bodies and testing laboratories. Accreditation of certification bodies and testing (measuring) laboratories. Service certification. Quality systems certification.
	Life safety: man and habitat. Typical states of the system "man - environment". Fundamentals of labor physiology and comfortable living conditions in the technosphere. Comfort criteria. Negative factors of the technosphere, their impact on humans, technosphere and natural environment. Safety criteria. Dangers of technical systems: failure, probability of failure, qualitative and quantitative analysis of hazards. Means for reducing the risk of injury and harmful effects of technical systems. Operational safety of automated and robotic production. Safety in emergencies. Life safety management. Legal and normative-technical basis of management. Systems for monitoring safety and environmental requirements. Professional selection of operators of technical systems. Economic consequences and material costs for ensuring life safety. International cooperation in the field of life safety.
	Processes and apparatus of food production
	Hydraulics: fundamentals of technical hydromechanics; continuum models, description methods and types of motion; equations of continuity of liquid and gases; hydrostatics; Euler's equations; Pascal's law; Bernoulli equation for models of inviscid, viscous, incompressible and compressible fluid with steady motion; force effect of a steady flow on a stationary and moving obstacle; unsteady motion of an incompressible fluid; the phenomenon of water hammer, Zhukovsky's formula; the concept of wave processes in hydraulic lines of hydraulic drives; hydraulic machines: classification, basic parameters; cavitation in pumps; pumping and storage stations; piston pumps; methods and devices for regulating pressure and delivery of positive displacement pumps; reciprocating hydraulic motors, pressure multipliers; rotary hydraulic motors (hydraulic motors); fundamentals of hydraulic and pneumatic drive: structure and typical schemes, basic energy ratios and external characteristics.
	Processes and apparatus for food production: analysis of the processes taking place in food production, their calculation; strength calculation of the corresponding devices; mechanical, chemical, thermal, mass transfer processes; grinding processes solid materials, dosing, mixing, pressing, heating, cooling; drying, extraction, evaporation, rectification, crystallization. Separation of heterogeneous systems by various methods; modern methods of researching processes and devices; studying the basics of physical and mathematical modeling; calculation methods for non-stationary and irreversible technological processes; determination of optimal conditions for the implementation of processes in a rational scheme of the appropriate hardware design.
	Technical systems management: Basic concepts and definitions; main functional blocks of automatic control systems (ACS), elements of structural diagrams; principle of operation of automatic control systems (ACS), technical means of ACS and their classification by functional purpose; mathematical description of control systems; dynamic managed object models; Lagrange equation; differential equations of typical controlled processes and technical objects; steady and dynamic processes in technical systems; the concept of state, equations of state for linear models of dynamic systems; transition matrix; weight matrix, impulse transition function; the concept of controllability and observability of dynamic systems; equation in variables input-output; calculation of transfer functions of one-dimensional and multidimensional systems; standard links; structural schemes of ACS; the use of graphs for displaying the ACS system; typical ATS transfer functions; synthesis of correcting devices; nonlinear models of continuously discrete control systems; microprocessors of technical control systems; management of complex technical objects.
	Computer-aided design systems: The main stages and cycle of integrated design; analysis of the technological system of food production and setting a design problem; generation of possible options for solving problems; registration of the stage “analysis of the problem” (assessment of the characteristics of the systems “input” and “output”, determination and analysis of the solution constraints); development of an integrated quality model: selection of the optimal option (determination of the weights of the criteria of the quality model, development of a matrix for solving the problem, determination of quantitative values \u200b\u200bof quality indicators); application of the software package "Design of machine parts" to solve the problem using personal computers, automated design of the optimal option.
	Heat engineering: basic laws of thermodynamics; thermodynamic processes of ideal and real gases (water vapor); applied questions of thermodynamics, cycles of heat engines, steam power cycle, cycles of refrigeration machines; gas mixtures, humid air; laws of heat conduction, convective heat transfer, radiation; types of fuels, fuel combustion; material and heat balance of combustion; heat balance of the steam generator; thermal power plants.
	Lifting and transporting installations: purpose and classification; machines of continuous action with and without a traction element: device, principle of operation, bases of calculation; bucket, cradle and shelf elevators: device and structure of the main units, calculations; gravity transport, gravity and drainage devices. Theory and calculation; roller driven conveyors and pneumatic transport, theory and calculation; aerosol transport installations and aeroslides; hydraulic transport, scope and calculation bases; hoisting machines, main parameters and operating modes, main mechanisms of hoisting lines and their calculation, design of main units and their calculation; means for loading and unloading cars and wagons, structures and calculation bases; machines for mechanization of lifting, unloading, transport, storage (PRTS) works, bag-forming machines, stackers; the use of robots and manipulators in the mechanization of PRTS works.
	Economics and production management
	Economics and organization of production: industry economics: characteristics of the economic system in the conditions of market relations. State regulation in the agro-industrial complex. Fixed capital and the efficiency of its use. Working capital and the efficiency of its use. Raw material base of the industry and providing it with material resources. Labor resources and wages. Cost of production and distribution costs. Pricing. Taxation. Capital construction and capital investments. Economic problems of the scientific and technical potential of the industry. Innovation and investment. Concentration, specialization and cooperation. Placement of industry enterprises. Organization of production. An enterprise in the system of market relations. Organizational and legal types of food industry enterprises. The production process and its structure. Analysis of the structure of production processes. Determination of the level of mechanization. Organization of the main production. Calculations of the main parameters of the furnace lines. Organization of the main production. Analysis and assessment of the level of organization of continuous production in terms of proportionality and continuity. Organization of material and technical maintenance of production. Calculations and scheduling of scheduled preventive maintenance of equipment. Determination of the required amount of means of in-plant transport. The production capacity of the enterprise and indicators of its use. Calculations of the production capacity of the enterprise, the coefficients of its use and reserves for improving its use. Operational management of the main production. Description of the tasks of operational planning in enterprises with a serial type of production. Production dispatching.
	Management and marketing: Management: type of activity and management system; development of management in the past and present; methodological foundations of management; management infrastructure; socio-factors and ethics of management; simulation of situations and development of solutions; the nature and composition of management functions; strategic and tactical plans in the management system; organizational relationships in the management system; forms of organization of the management system; motivation of activity in management; regulation and control in the management system; group dynamics and leadership in the management system; human and group management; leadership: power and partnership; management style and image (image) of management; conflict in management; factors and tendencies of management efficiency. Marketing: the role of marketing in the economic development of the country; product marketing activities; comprehensive research of the product market; market segmentation; formation of product policy and market strategy; development of pricing policy; demand generation and sales promotion; organization of the marketing service.
	National-regional (university) component
	Disciplines of the student's choice, established by the university
	Special disciplines
	Specialty 170600 Machines and apparatus for food production

	Food production technologies : General technology : basic constituents of food products; organoleptic and physicochemical indicators of the quality of raw materials and food products; scientific foundations of technological processes in the food industry (physical and mechanical, thermal, mass transfer, chemical, physicochemical, colloidal, biochemical, microbiological); basics of standardization and quality management; main and additional raw materials for the food and processing industry. Special technology: special technologies for various branches of the food industry; characteristics of specific main types of raw materials for food and grain processing industries; delivery; acceptance; storage; methodology of product calculation; the specifics of technological processes for obtaining certain types of products by branches of the food and processing industries.
	Physical and mechanical properties of raw materials and finished products: basic concepts of engineering rheology; rheological properties of food products, mechanical modeling of rheological behavior; capillary and rotational viscometry; adhesiometers and tribometers, the role of adhesion and friction in food production processes; devices for studying the physical and mechanical properties of food; determination of granulometric composition, the speed of hovering of particles of bulk products; features of the structure of particles of various types of raw materials for the production of flour, cereals, mixed fodders, as objects of mechanical impact, their physical and mechanical properties; basic properties of raw materials under the dynamic action of the working bodies of processing machines; properties of free-flowing masses and mixtures in a static and dynamic state; physical and mechanical properties of semi-finished and finished products.
	Technological equipment
	Introduction to the specialty: Brief description of food industry enterprises, agro-industrial complex processing branches, public catering enterprises. Features of technologies, technological and transport equipment.
	Technological equipment: Modern forms of organization of production in the agro-industrial complex, classification of technological equipment according to functional and industry characteristics; basic requirements for technological equipment; engineering problems of food production and machine-hardware options for their solution; equipment for the preparation of raw materials, semi-finished products for the main production operations; technological equipment for mechanical processing of products, raw materials and semi-finished products, technological equipment for weighing, dosing, packing and packaging finished products; technological equipment for carrying out heat and mass transfer processes, for processing raw materials and semi-finished products.
	Diagnostics, repair, installation, maintenance of equipment: theoretical foundations of repair, a system of technological maintenance and repair of industry equipment, methods and methods of restoration and repair; control, assembly and acceptance of equipment after repair; reliability and maintainability, principles of wear, technology of repair and restoration work of the main technological equipment; noise and vibration, balancing vibrating masses; properties and selection of lubricants; organization of construction, installation and repair work; features of installation of the main technological equipment; operational and technical assessment of equipment reliability; diagnostic signs of equipment condition.
	Fundamentals of Civil Engineering and Plumbing: composition and procedure for the development of the structural part of an industrial building project; technical re-equipment of the enterprise, expansion, development; design and use of sanitary devices in industrial plants; their role and importance in the organization of production processes and labor at food industry enterprises.
	Disciplines of specialization
	Specialty 271300 Food engineering of small enterprises
	Small business food production technologies
1.01	Small business food production technologies: basic constituents of food products; organoleptic and physicochemical indicators of the quality of raw materials and food products. Special technologies for various branches of the food industry; characteristics of specific main types of raw materials in food and processing industries; delivery; acceptance; storage; methodology of product calculation; the specifics of technological processes for obtaining certain types of products by branches of the food and processing industries.
	Technochemical control of production: the importance of technochemical control and accounting at the enterprises of the industry. Organization of laboratory tests. Schemes of operational control of technological processes. Basic provisions for the accounting of raw materials, finished products and production waste. Unaccounted losses and methods of their determination.
	Technological equipment for small and traditional enterprises
	Introduction to the technique and technology of food production: concept of technical exploitation; technological, economic and organizational systems for maintaining equipment in good condition with a minimum negative impact on the environment; scientific foundations of technological processes in the food industry (physical and mechanical, thermal, mass transfer, chemical, physicochemical, colloidal, biochemical, microbiological); main and additional raw materials for the food industry.
	Technological equipment for small and traditional enterprises: Modern forms of organization of production in the agro-industrial complex, classification of technological equipment according to functional and industry characteristics; basic requirements for technological equipment of enterprises of various capacities; engineering tasks of food production and machine and hardware options for their solution, depending on the capacity of the enterprise; equipment for the preparation of raw materials, semi-finished products for the main production operations; technological equipment for mechanical processing of products, raw materials and semi-finished products, technological equipment for weighing, dosing, packing and packaging finished products; technological equipment for carrying out heat and mass transfer processes, for processing raw materials and semi-finished products.
	Food Chemistry and Microbiology
	Microbiology: the world of microorganisms in nature; morphology, structure, reproduction and classification of prokaryotic microorganisms (bacteria); morphology, structure, reproduction of eukaryotic microorganisms (micellial fungi and yeast); viruses and their significance in human life; cultivation and growth of microorganisms; the effect of environmental factors on microorganisms; metabolism (metabolism) of microorganisms; heredity and variability of microorganisms used in the food industry; fundamentals of microbiological and sanitary-hygienic control in the food industry.
	Food chemistry: human food is the most important social and economic problem of society; characteristics of food raw materials; processes occurring during the storage of food raw materials; violation of the compartment when processing food raw materials; water in raw materials and food; free and bound moisture; water activity and food stability; methods for determining free and bound moisture; protein substances and their role in the food industry; carbohydrates; lipids; vitamins; minerals in food; flavoring food; food acids, their role in nutrition; food additives: dyes, surfactants, gelling agents, flavoring agents, antioxidants, preservatives, antimicrobial agents, their role in technology; ecology of food: medical and biological requirements for food products, the creation of environmentally friendly products; fundamentals of nutrition and biochemistry of digestion: basic principles of nutrition, human needs for nutrients; the concept of the biochemistry of digestion, the transformation of proteins, carbohydrates, lipids in the human body.
4	Fundamentals of Engineering Construction of Small Enterprises : composition and procedure for the development of the structural part of an industrial building project; technical re-equipment of the enterprise, expansion, development; design and use of sanitary devices in the working environment of small businesses; their role and importance in the organization of production processes and labor at food industry enterprises.
	Accounting, finance, office work
	Accounting: essence accounting; accounting of funds and settlements; inventory accounting; accounting of fixed assets and intangible assets; accounting of capital and financial investments; accounting of finished products and their sales; accounting of funds, reserves and loans; accounting and analysis of financial results and the use of profits; financial statements; principles of production accounting.
	Finance, money circulation, credit: the essence and role of finance and credit; the state budget; formation and use of cash savings of enterprises; basic principles of financing and lending for capital investments; working capital of enterprises, the system of their financing and crediting; cashless payments between enterprises; short-term credit in the economic mechanism of enterprise management; financial work and financial planning in the enterprise management system; the role of finance and credit in the development of foreign economic activity of the enterprise.
	Office work: knowledge of the issues of modern documentation of management activities will help an entrepreneur (manager, specialist) to clearly and competently draw up and execute various documents - information carriers that permeate all aspects of management, comply with the basic rules and style of business and commercial correspondence generally accepted in the world of entrepreneurship, which ultimately , will allow the efficiency of management in production and strengthen its position in the competition.
	Disciplines of specialization
	Electives
	Military training
	Total hours of theoretical training:

5. TERMS OF DEVELOPMENT OF THE BASIC EDUCATIONAL PROGRAM BY GRADUATES IN THE DIRECTION OF TRAINING A DIPLOMATED SPECIALIST

"Food Engineering"

5.1. The term for mastering the basic educational program of an engineer in full-time education is 260 weeks:

theoretical training, including research work of students, workshops, incl. laboratory - 153 weeks;
examination sessions - at least 16 weeks
practice - at least 16 weeks

including: educational - 4 weeks;

production - 8 weeks;

undergraduate - 4 weeks;

Final state certification, including the preparation and defense of the final qualifying work - at least 16 weeks;

Holidays, including 8 weeks of postgraduate leave - at least 38 weeks.

5.2. For persons with secondary (complete) general education, the terms of mastering the basic educational program for the training of an engineer in part-time (evening) and part-time and forms of study, as well as in the case of a combination of various forms of education, are increased by the university to one year relative to the standard period established p.1.3. of this state educational standard.

5.3. The maximum volume of a student's study load is set at 54 hours per week, including all types of his classroom and extracurricular (independent) educational work.

5.4. The volume of classroom studies for full-time students should not exceed an average of 27 hours per week during the period of theoretical training. At the same time, the specified volume does not include compulsory practical classes in physical culture and classes in optional disciplines.

5.5. In the case of part-time (evening) training, the volume of classroom studies must be at least 10 hours per week.

5.6. In the case of part-time studies, the student must be provided with the opportunity to study with a teacher in the amount of at least 160 hours per year, unless the specified form of mastering the basic educational program (specialty) is prohibited by the relevant Decree of the Government of the Russian Federation.

5.7. The total amount of vacation time in the academic year should be 7-10 weeks, including at least two weeks in winter.

6. REQUIREMENTS FOR THE DEVELOPMENT AND CONDITIONS FOR THE IMPLEMENTATION OF THE BASIC EDUCATIONAL PROGRAMS FOR THE DIRECTION OF TRAINING OF A DIPLOMATED SPECIALIST

"Food Engineering"
6.1. Requirements for the development of basic educational programs for the training of an engineer.

6.1.1. A higher educational institution independently develops and approves the main educational program and curriculum of the university for training an engineer on the basis of this state educational standard.

Disciplines "of the student's choice" are compulsory, and the optional subjects provided by the curriculum of a higher education institution are not compulsory for the student to study.

Term papers (projects) are considered as a type of academic work in the discipline and are performed within the hours allotted for its study.

For all disciplines of the federal component and practices included in the curriculum of a higher educational institution, a final grade should be given (excellent, good, satisfactory).

6.1.2. When implementing the main educational program, a higher educational institution has the right:

Change the amount of hours spent on learning teaching material for discipline cycles - within 5%; for disciplines included in the cycle, within 10%;

- to form a cycle of humanitarian and socio-economic disciplines, which should include the eleven basic disciplines given in this state educational standard, as mandatory the following 4 disciplines: "Foreign language" (in the amount of at least 340 hours), "Physical culture" ( in the amount of at least 408 hours), "Domestic history", "Philosophy". The rest of the basic disciplines can be implemented at the discretion of the university. At the same time, it is possible to combine them into interdisciplinary courses while maintaining the mandatory minimum content. If the disciplines are part of general professional or special training (for humanitarian and socio-economic areas of training (specialties), the allocation of hours for their study is redistributed within the cycle.

Classes in the discipline "Physical culture" at part-time (evening), extramural forms training and external studies can be provided taking into account the wishes of students:

Teach humanitarian and socio-economic disciplines in the form of author's lecture courses and various types of collective and individual practical classes, assignments and seminars according to programs developed at the university itself and taking into account regional, national-ethnic, national specifics, as well as research preferences of teachers providing qualified coverage of the subjects of the disciplines of the cycle;

Establish the required depth of teaching individual sections of disciplines included in the cycles of humanitarian and socio-economic, mathematical and natural science disciplines, in accordance with the profile of the cycle of special disciplines;

Establish, in agreement with the UMO CCI, in the prescribed manner, the name of specializations, disciplines of specializations, their volume and content, as well as the form of control of their mastering by students;

To implement the basic educational program for the training of an engineer in a short time for students with secondary vocational education of the corresponding profile. The reduction in terms is carried out on the basis of attestation of the students' knowledge, abilities and skills acquired at the previous stage of professional education. At the same time, the duration of training must be at least three years in full-time education. Training in a shorter time frame is also allowed for persons whose education level or ability is a sufficient basis for this.

Requirements for staffing the educational process

The implementation of the basic educational program for the training of a certified specialist should be provided by pedagogical personnel who have basic educationcorresponding to the profile of the taught discipline and systematically engaged in scientific and / or scientific and methodological activities; Teachers in specialty disciplines should generally have a degree and / or experience in the relevant professional field.

6.3. Requirements for educational and methodological support of the educational process

The implementation of the basic educational program for the training of a certified specialist should be provided with access for each student to library funds and databases formed according to the full list of disciplines of the basic educational program based on the provision of textbooks and teaching aids at least 0.5 copies per student.

All disciplines and all types of classes - laboratory, practical, course and diploma design, practice - should be provided with teaching aids and recommendations, as well as visual aids, audio, video and multimedia materials.

The following disciplines should be provided by laboratory workshops: chemistry; physics; Mechanics; materials science, technology of construction materials; life safety; electrical and Electronics; heat engineering; hydraulics; technological process control systems; processes and apparatus for food production; food production technologies; technological equipment; diagnostics, repair, installation, maintenance of equipment; physical and mechanical properties of raw materials and finished products; microbiology; food chemistry; technochemical control of production, as well as discipline of specialization.

Practical lessons should be provided for in the study of disciplines: foreign language, theoretical mechanics, descriptive geometry, engineering graphics; maths; Informatics; economics and production management; basics of engineering construction and plumbing; Accounting; finance, money circulation, credit.

The list of the main professional and abstract journals necessary for the implementation of the educational process:

Food industry;
Standards and quality;
Proceedings of universities (series on the areas of training);
Abstract journals (in the areas in which the specialist is being trained)

;

A set of regulatory documents.

6.4. Requirements for the material and technical support of the educational process.

A higher educational institution that implements the basic educational program of a graduate must have a material and technical base that ensures all types of laboratory, practical, disciplinary and interdisciplinary training and research work of students, provided for by the curriculum of the university and corresponding to the current sanitary and fire safety standards and rules. ...

The laboratories of a higher educational institution should be equipped with modern stands and equipment allowing to study technological processes.

The main courses must have computer support: computers, databases, software, local area networks, Internet access.

Requirements for organizing practices

In the process of training, students consistently pass 3 types of practices: educational (introductory), production and pre-diploma.

Practitioners are supervised by practitioners from the training institution and the enterprise where the student is practicing. The head of the practice from the university provides scientific and methodological guidance and control over the implementation of the practice plan; the head of the practice from the enterprise organizes the practice of students in full accordance with the agreed program and plan of the practice. Based on the results of the internship, the student must submit and defend a report within the time frame established by the university.

The main goal of educational (introductory) practice is to obtain information and acquire practical skills related to the chosen specialty: familiarization with the production process and the technological equipment used. Place of practice: educational and production laboratories of the university or industrial enterprises equipped with modern technological equipment and testing devices.

Industrial practice is carried out at food production enterprises, machine-building plants. In the process of passing the practice, students should familiarize themselves with the organizational and production structure of the enterprise, the material and technical supply system, study the various types of materials used, machine-building and technological equipment and the main technological operations of production and establish their influence on the formation of the quality of finished products, analyze the causes and nature possible defects; service and technical operation of equipment, methods and forms of quality control and accounting for raw materials, semi-finished products and finished products, study the main types of regulatory documents and other issues specified in the program.

Undergraduate practice is the final stage of consolidation and generalization of theoretical knowledge and the formation of practical skills of a specialist. The purpose of this practice is to help the student in collecting the necessary material to complete the graduate qualification work of a specialist. Students can take pre-diploma practice at food production enterprises, research institutes, as well as in testing laboratories and certification bodies or other places established by the university.

7. Requirements for the level of training of a graduate in the direction of "Food Engineering of Small Enterprises".
7.1. Requirements for the professional training of a graduate.

The graduate must be able to solve problems corresponding to his qualifications specified in clause 1.3. of this state educational standard.

Engineer in the field of "Food Engineering":

must know:

Features of all stages of the life cycle of technological equipment - from research and development, creation of a project of a product, equipment, line and technological process of production to its manufacture, operation and disposal;

ways of implementing the main technological processes for obtaining food products;

Progressive methods of operation of technological equipment in the production of food products;

The main properties of raw materials affecting the quality of finished products, resource conservation and reliability of technological processes;

Basics for the development of low-waste technologies, energy-saving, environmentally friendly technologies and equipment;

Methods for calculating technical and economic efficiency when choosing technical and organizational solutions;

Analytical and numerical methods for the analysis of mathematical models;

Methods for organizing production and effective work of the labor collective on the basis of modern management methods;

Methods for the rational use of raw materials, energy and other types of resources;

Methods for determining the optimal and rational technological modes of operation of the equipment and, in general, the production line;

Methods of using modern methods for diagnosing the technical condition of equipment, organizing and carrying out preventive and repair work.

Methods of implementation of technological control, development of technical documentation for compliance with technological discipline in the conditions of existing production;

- the basics of life safety, the basics of legislation on labor protection and the environment, the system of labor safety standards, the basics of hygiene and industrial sanitation, methods of qualitative and quantitative analysis of especially dangerous and harmful anthropogenic factors;

The principles of choosing the most rational methods of protection and the order of actions of the enterprise collective (workshop, department, laboratory) in emergency situations;

The main methods of working on a PC with applied software;

statistical methods of processing experimental data for analyzing the operation of technological equipment in the production of various types of products;- economic and mathematical methods when performing engineering and economic calculations in the management process.

Engineer in the specialty 170600 Machines and apparatus for food production:

must know:

Principles of engineering production, equipment and tooling used;

Progressive methods of operating technological equipment for the production of various types of food products;

Methods for the design of units and parts of general purpose under various operating conditions of the machine, modern methods of processing parts and assembling units, current state standards used in design;

Methods for calculating machine structures for permissible stresses and bearing capacity, for rigidity, stability and endurance;

Methods of research and design of mechanisms of machines and parts according to the criteria of performance, structure formation of machine mechanisms, methods of their synthesis, calculation of kinematic and dynamic characteristics of machines

Methods for developing technical specifications for the projected automated control system, the choice of technical means for its implementation

Methods for assessing the technical condition of the machine, performing basic calculations and drawing up the necessary technical documentation, design and construction of technological equipment in the industry;

Methods for the development of technological equipment, characterized by a complete absence of harmful substances emitted into the environment, improvement of the air and water purification system from harmful impurities, the use of automatic monitoring of the environment

Engineer specializing in food engineering of small enterprises 271300

must know:

Principles of engineering production, equipment and tooling used;

Types and properties of structural materials used in mechanical engineering, types of phase transformations, theoretical foundations for obtaining specified properties;

Mechanical, thermal, mass transfer processes taking place in food production technologies;

Principles of operation and features of the functioning of electrical and electronic elements and devices; processes occurring in the working fluids of hydraulic drives;

Methods of analysis and synthesis of executive mechanisms;

The functional purpose of the technical means included in the automatic regulation and control systems;

Economic bases of production and resources of enterprises;

Legal and legislative foundations of financial relations, taxation, foreign economic relations, accounting policies of enterprises;

Demand study and marketing management models;

Basics of modern foresight and accounting for the emergence of positive and negative trends in economic development, development of measures to localize and eliminate shortcomings, determine the need for changes and innovations;

Progressive methods of operation of technological equipment for the production of various types of food products;

Methods for analyzing the processes of storage of raw materials, production and processing of products in order to improve promising technological solutions during the construction, reconstruction or technical re-equipment of enterprises in the industry

Methods of automated control and operational management of product quality;

Methods for improving and optimizing the technological process based on a systematic approach to analyzing the quality of raw materials and the requirements of the final product

Methods for choosing technological equipment, characterized by the complete absence of harmful substances emitted into the environment; improvement of the air and water purification system from harmful impurities, the use of means of automatic control over the state of the environment;

- modern methods of diagnosing the technical condition of equipment, organizing and carrying out preventive and repair work.

Specific requirements for the special training of an engineer are established by a higher educational institution, taking into account the characteristics of the region and the specifics of the educational program.

7.2. Requirements for the final state certification of a graduate
.

7.2.1. General requirements for the state final certification.

The final state certification of an engineer includes the defense of the final qualifying work and the state examination.

The final certification tests are intended to determine the practical and theoretical readiness of an engineer to perform professional tasks established by this state educational standard, and to continue education in graduate school in accordance with paragraph 1.5 of the above standard.

Certification tests, which are part of the final state certification of a graduate, must fully comply with the main educational program of higher professional education, which he mastered during his studies.

7.2.2. Requirements for the diploma work (project) of an engineer.

The thesis (project) must be presented in the form of a manuscript and illustrative material (drawings, tables, graphs, figures).

Requirements for the content, volume and structure of the thesis (project) are determined by the higher educational institution on the basis of the Regulation on the final state certification of graduates of higher educational institutions, approved by the Ministry of Education of Russia, the state educational standard in the direction of training a certified specialist in "Food Engineering" and methodological recommendations of the UMO on education in the field of food technology.

The time allotted for the preparation of the thesis (project) is at least sixteen weeks.

7.2.3. Requirements for the state examination of an engineer.

The procedure for conducting and the program of the state exam in the direction of training a certified specialist "Food Engineering" is determined by the university on the basis of methodological recommendations and the corresponding sample program developed by the UMO for education in the field of food technology, the Regulation on the final state certification of graduates of higher educational institutions, approved by the Ministry of Education of Russia, and the state educational standard in the direction of training a certified specialist "Food Engineering".

CREATED BY:

Educational-methodical association for education in the field of food technology.

Chairman of the Council of the UMO CCI V.I. Tuzhilkin

Deputy Chairman of the Council of the UMO CCI M.M. Blagoveshchenskaya

AGREED:

Department of educational programs

and standards of higher and secondary

professional education G.K. Shestakov

Head of Technical Department

education E.P. Popova

Chief specialist N.L. Ponomarev