14 March 2015 year department of milk technology, of fats and perfumery and cosmetic products took part in the Open Day of the educational and scientific technological institute of the food industry named after. M.V. Lomonosov (NN TIHP named after. M.V. Lomonosov). Representatives of departments of all faculties took part in the Open Day, which are part of NN TIHP named after. M.V. Lomonosov:

• Faculty of Grain Technology, bread products, confectionery products, compound feed and biofuel;
• faculty of technology and expertise of food products and perfumery and cosmetic products;
• faculty of wine technology, canned food and commodity science;
• Faculty of Innovative Food Technologies, restaurant, hotel and tourist business.

The vice-rector of the academy for scientific, pedagogical and educational work was present at the meeting with applicants, Ph.D., Associate Professor Trishin F.A., director of NN TIHP named after. M.V. Lomonosov, deans of faculties, who spoke in detail about specialties and specializations, according to which specialists are trained at the institute. Presentations of all specialties were presented, which students of the institute study. The event was accompanied by interesting numbers of talented students of the academy, namely songs, performances of the KVK student team. After that, the applicants had the opportunity to talk with the teachers of the departments, graduates, students.

Representatives of the Department of Milk Technology, of fats and perfumery and cosmetic products - the head of the department, Doctor of Technical Sciences, Professor N.A. Tkachenko, associate professors of the department Shrahmatova T.E. and Chabanova O.B., responsible for the organization of career guidance work at the department, graduate student O.O. Kurenkova, entrants were introduced to specialties, for which bachelors are trained, masters and specialists at the department. Applicants were given information on the organization of the educational process at the department by specialty "Tstorage technologies, canning and processing of milk" and "Technologies of fats and fat substitutes". Interested applicants became guests in the laboratories and lecture halls of the department, got acquainted with the basic equipment, which students use when performing laboratory classes, learned about the main scientific directions with interest, which exist at the department, about scientific developments of students, graduate students and teachers.

The list of specializations aroused the special interest of applicants, which are used to train specialists and masters, list of enterprises, with which the department cooperates and at which students undergo practical training and find employment in the future.