Syllabus Master Program. Страница 1

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1 SYLLABUS OF MASTER PROGRAM Date : University : Kuban State Agrarian University Master Program Tittle : Food Products of Plant Origin National Registration Number : 1481 Registration date : 20/11/2014 New Mast NO Revised Master Program YES Б1.Б.01 Б1.Б.02 Б1.Б.03 Б1.Б.04 Philosophic aspects of life Creates a complex on needed knowledge about philosophic sciences and technical sciences and methodological bases of technical and life science, its humanitarian and practical application Innovative Management Chemistry of taste, colour and aroma Methodology of Food Science Creates a systematic concept of innovative (innovative and technological) activity; obtaining knowledge and development of professional competences in the field of commercializing of scientific researches and developments Creates a complex of knowledge about organisational, scientific and methodological basics of chemism and conditions of creation of basic compounds defining taste, colour and aroma during plant food products production. Its influence onto organoleptic and physical and chemical quality indicators of end products and its transformation during shelf life Profound knowledge in the history and development of the food science in accordance with contemporary approach. Development of skills in dialectic approach towards design of nutrition concepts, expanding of interdisciplinary ties and holistic trend of food quality and food technology To develop the abilities for abstract thinking, analysis, synthesis To develop abilities to create and support the image of an enterprise To teach students professional operation of modern technological equipment including laboratory equipment and devices l To develop ability to create models for investigation and optimization of processes, to enhance quality of end products Б1.Б.05 Scientific Basics of Increasing in Industrial Efficiency of Food Products of Plant Origin Obtaining knowledge for development of scientific and methodogical approach towards professional issues in the field of food technologies (learning of innovative principles and methods of food production based on profound processing of plant raw materials) Страница 1 Development of abilities to analyse outcomes of scientific researches for its practical implementation and practical usage

2 Б1.Б.06 Б1.Б.07 Б1.В.01 Б1.В.02 Б1.В.03 Б1.В.04 Bioconversion of plant Raw Materials Business English Stategy of Provision of Human Food Safety Marketing of Food Products Patent Law Science Experiment Planning and Organisation Develops understanding of the strategy of biotechnological approaches towards profound targeted biotechnological processing of agricultural products, side products and rests. Development of understanding of theoretical bases and practical skills of application of these technologies in agriculture, bioenergetics, processing and in ecological programs of problem regions Develop parameters of communicative competences of prospective specialists and preparation for the postgraduate exam Acquaintance with advanced national and foreign strategical directions in provision of food safety, efficient measures against hazard factors of food origin methodological bases of design of innovative simulation methods and evaluation of market state, business technologies in marketing and commerce Development of knowledge in organisational, scientific and methodological bases of intellectual property in scientific and research, in trends and a character of requirements and extent of disclose and protection of industrial property of copyright Development of knowledge and skills in the field of planning and organisation of experiments, studying of principles and approaches of planning of scientific and industrial experiments Development of abilities to use profound specific theoretical and practical skills to carry out investigations based on simulation of bio catalytical, chemical bio chemical, physical and chemical, microbiological, biotechnological, warm and mass exchange, rheological processes during production of food products of plant l Preparation for oral and written communication in Russian and foreign language for solving issues concerning professional activity advanced knowledge in technics and technologies in professional activity Abilities to develop efficient strategy and enterprise politic, to provide food enterprise with material and financial resources, to develop new competitive concepts Readiness to apply copyright law Abilities to apply practical skills in organisation and management of scientific, research, industrial and technological activities, including organisation of experiments Страница 2

3 l Б1.В.05 Б1.В.06 Б1.В.07 Б1.В Food and Technological Additives Technological Equipment for Food Industry Design of Food Industry Water Actvity and Stability of Food Products Contemporary Aspects of Food Safety Development of profound professional knowledge in the field of food additives and improvers applied in the food industry for the food of plant origin Development of knowledge and practical skills in the field of equipment for food processing brunch in agriculture considering theoretical, technological, technical and ecological aspects. Development of abilities to solve practical issues as well as prospective scientific problems related to the equipment Development of knowledge in the field of design and accordance of a project documentation and skills in design of objects of food industry focused on the output of healthy nutrition items in accordance with the Circular of the Government of Russian Federation Basics of State Policy of Russian Federation in the Field of Healthy Nutrition of Peoples, valid till end of 2020 Development of knowledge in physic and chemical features of water, its role in provision of food quality and stability of food products methodological bases of organisation, planning, motivation and control of food safety management based on national and international experience Abilities to apply advanced knowledge in the field of techniques and technologies in the professional activity Abilities to professional operation of the modern technological equipment, including laboratory equipment and devices Abilities to organise implementation of innovation programs in the field of production of food products of plant origin, development of projects and supply the conditions for irs implementation Abilities to apply profound professional theoretical and practical knowledge to carry out investigations based on modelling of of biocatalytical, chemical bio chemical, physical and chemical, microbiological, biotechnological, warm and mass exchange, rheological processes during production of food products of plant Abilities to create models for investigation and optimisation of processes, enhance the quality of end products Страница 3

4 (П) 2(П) Ecological Hazards for Food Products Quality Management and Food Safety Systems Contemporary Methods of Quality Control of Raw Materials, Semi Products and End Products training for development of professional skills and obtaining professional experience (including technological practical training) Pedagogical practical training Development of knowledge and practical skills in interaction of organisms in environment, in the field of ecology and human health, understanding of global environmental problems, ecological principles of rational usage of natural resources and protection of environment. Development of knowledge in the field of application of protection techniques and technologies, professional responsibility in the field of bases of environmental law, understanding of international cooperation in the field of methodological bases of quality management system and food safety in accordance with national and international standard ISO 9000 and Strategy of Quality Management TQM developing at international and national levels methodological bases of modern methods of control of quality of raw materials, semi products and end products and its application in food industry. Enhancing obtained theoretical and practical skills, development of professional competences in accordance with Federal State Educational Standard of Higher Education Studying basics of pedagogical and methodological, development of pedagogical skills in carying out study courses, obtaining of experience in pedagogical in university; further development of common cultural and personal skills, professional competences, professional skills and obtaining experience in independent professional pedagogical activity Abilities to operate with fundamental aspects of techniques and technologies of production of food of plant origin, which are needed to settle issues in scientific and research and industrial issues Preparation for practical application of profound knowledge in the field of industrial food management Abilities to create models for investigation and optimisation of processes, enhance quality of food products l Readiness to participate in project design and business plans, feasibility studies of construction of new enterprises, re construction and modernisation of existing enterprises producing food of plant origin valid and up to date scientific and study literature as well as methodological documentation for teaching courses Страница 4

5 l 3(П) Research and scientific Development of professional knowledge in the field of chosen direction, enchancing of theoretical knowledge of studied courses, development of needed professional competences practical skills in organisation and management of scientific and research and industrial technological activities including experimental (П) Pre thesis practical training Development of skills for individual assessment of research outcomes; preparation of the final thesis Ability to carry out analysis and search of valid project decisions for enterprises producing food of plant origin Б3.Б.01 Preparation for defending of thesis and presentation of the thesis Readiness to apply engineering knowledge for development and realization of technological parts of projects for production of plant origin food TOTAL Страница 5