OPP “Milk technologies, fats and products for the beauty industry”
Навчальні дисципліни за СВО “Магістр” зі спеціальності 181 “Харчові технології”
Innovative technologies of the industry with KP
The discipline contains basic information about innovative technologies in the dairy and oil and fat industries, basic ingredients and production technologies of perfumery and cosmetic products for the purpose of further application of knowledge in course design, research and master's works and further practical work at dairy enterprises, oil-fat and perfumery and cosmetic industries. The goal of teaching the educational discipline "Innovative technologies of the industry" is the acquisition by students of professional imaginative thinking and the necessary theoretical knowledge and practical skills, which are related to technological processes of dairy production, oily and fatty, perfumery and cosmetic products, as well as the application of the acquired knowledge in further production activities.
Methodology of scientific research
The purpose of teaching the academic discipline "Scientific Research Methodology" is to acquaint future masters-technologists with the specialty 181 "Food technologies" with scientific problems of milk processing, oil and fat and perfumery and cosmetic industries; study of methods and means of independent research; study of the main categories and methods of optimization as a modern scientific direction, possibilities and features of using optimization methods in solving practical tasks of food and perfumery and cosmetic industries; independent solution of scientific and technical tasks, as well as acquiring skills to work in scientific teams.
Product quality management in milk and dairy products production technology
Basic information on the scientific and practical foundations for studying the discipline "Management of product quality in the technology of production of milk and dairy products" is presented.. Students get acquainted with the organization of the modern process of functioning of food enterprises, in particular dairy, focused on the production of quality products according to State and international control systems, which cover all consecutive production operations and the possible range of indicators for the objective evaluation of dairy raw materials, composition and quality of finished products.
Technological engineering of industry enterprises
The purpose of teaching the educational discipline "Technological engineering of enterprises of the industry" is the formation of theoretical knowledge and practical skills in conducting intellectual and practical activities, with the ultimate goal of obtaining the best results from capital investments or other expenditures, related to the implementation of projects of various purposes, due to the most rational selection and effective use of resources, as well as methods of organization and management based on modern scientific and technical achievements and taking into account specific conditions and factors of project implementation.
Practice programs
Master's qualification work
