Food industry engineer. Food industry engineer Engineering and management in the food industry

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

Ministry of Education Russian Federation

I approve

Deputy Minister

education of the Russian Federation

V.D. Shadrikov

 2000

Registration number 184 tech \ ds

STATE EDUCATIONAL STANDARD

 PROFESSIONAL EDUCATION

Direction of training of a graduate

655800 Food engineering

Graduate Qualification - Engineer

Entered from the moment of approval

 2000

1. GENERAL CHARACTERISTICS of the direction of training

graduates

food engineering

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

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

170600 Machinery 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" in full-time education is 5 years.

Qualification characteristic graduate. Objects of professional activity of the graduate

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

, technological processes of food production, regulatory and technical documentation, standardization system, optimization of production efficiency.. Types of professional activity of the graduate.

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

:

production and technological;

organizational and managerial;

research;

design and construction.

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

1.4.3. Tasks of professional activity of the graduate.

A graduate in the direction of training graduates "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 input 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, its high-quality technical support: repair, adjustment, safe operation; optimization of 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 problematic tasks and issues;

b) organizational and managerial activities:

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

Analysis of production efficiency (cost, quality, safety and deadlines) for both long-term and short-term planning and acceptance optimal solutions that ensure the quality of the processes:

Implementation of technical control and product quality management;

search for ways and development of new ways to solve non-standard production problems;

c) research activities:

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

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

d) project activities:

Formation of the goals of the project (program) to solve the required tasks posed by the production technology;

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

Development of projects of 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, production 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 jobs, calculates production capacity and equipment loading;

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

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

Calculates the economic efficiency of the 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 the consumption of materials, reducing labor intensity, increasing labor productivity;

Analyzes the causes of defects and production of products of low quality and lower grades, takes part in the development of measures to prevent them, as well as in the consideration of incoming claims for products manufactured by the enterprise;

Develops methods of technical control and testing;

Participates in the preparation of patent and license passport 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 the conduct of scientific research or the implementation of modern technical developments;

Collects, processes, analyzes and systematizes scientific and technical information;

Designs test and control tools, equipment, laboratory models controls their production;

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, draws up completed research and design work;

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

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

Studying special literature and other scientific and technical information, achievements of domestic and foreign science and technology in the field of engineering and technology of the corresponding production;

Prepares information reviews, as well as reviews, feedback and conclusions on technical documentation;

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

The engineer must 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;

Basic 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;

Standards for the consumption of raw materials, materials, fuel, energy;

Types of marriage and ways to prevent it;

Procedure and methods for conducting patent research;

Fundamentals of invention;

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

Modern means of computer technology, communications and communications;

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 technical documentation;

Fundamentals of economics, organization of labor and organization of production;

Basics of labor legislation;

Rules and norms of labor protection, environmental safety and environment;

Fundamentals of certification and quality management.

1.5. Opportunities for Continuing Graduate Education

A graduate who has mastered the main 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 APPLICANT

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

.2. The applicant must have a state document on secondary (complete) general education or secondary vocational education, or primary vocational education, if it contains a record of the bearer receiving secondary (complete) general education, or higher vocational education.GENERAL REQUIREMENTS FOR THE BASIC EDUCATIONAL PROGRAM IN THE DIRECTION OF THE TRAINING OF GRADUATED SPECIALISTS

"Food Engineering"

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

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

3.3. The main educational program for the training of 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 of the student's choice in each cycle should substantially supplement the disciplines indicated in the federal component of the cycle.

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

GSE cycle - General humanities and socio-economic disciplines

EN cycle - General mathematical and natural sciences;

OPD cycle - General professional disciplines;

SD cycle - Special disciplines, including disciplines of specializations

FTD - Electives.

4. Mandatory Minimum CONTENT Requirements

OF THE BASIC EDUCATIONAL PROGRAM in the direction of TRAINING A GRADUATED 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, characteristic of the sphere of professional communication; transcription reading; 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 communication of a general nature without distorting the meaning in written and oral communication; the main grammatical phenomena characteristic of professional speech;

the concept of everyday literary, official business, scientific styles, style fiction; main features of the scientific style; culture and traditions of the countries of the language being studied, rules of speech etiquette;

speaking; dialogical and monologue speech using the most common and relatively simple lexical and grammatical means in the main communicative situations of informal and official communication; basics of public speech (oral communication, report);

listening; understanding of dialogic and monologue speech in the field of everyday 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: annotation, abstract, theses, messages, private letter, business letter, biography.

Physical Culture:

physical culture in the general cultural and professional training of students; its socio-biological foundations; physical culture and sport as social phenomena of society; legislation of the Russian Federation on physical culture and sports; physical culture of the individual;

the basics of a healthy lifestyle of a student; features of the use of means of physical culture to optimize performance;

general physical and special training in the system of physical education; sport; individual choice of sports or systems of physical exercises; professional - applied physical training of students; the basics of the methodology of self-study and self-control over the state of one's body.

National history:

 essence, forms, functions of historical knowledge; Methods and sources of the study of history; concept and classification of historical source; domestic historiography in the past and 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 Migration of Nations; the problem of the ethnogenesis of the Eastern Slavs; the main stages of the formation of statehood; ancient Rus' and nomads; Byzantine-Old Russian connections; features of the social system Ancient Rus'; ethno-cultural and socio-political processes of the formation of Russian statehood; adoption of Christianity; the spread of Islam; the evolution of East Slavic statehood in the 11th-14th centuries; socio-political changes in the Russian lands in the 13th-18th centuries; Rus' and the Horde: problems of mutual influence; Russia and the medieval states of Europe and Asia; the specifics of the formation of a unified Russian state; the rise of Moscow; the formation of a class system of organization of society; reforms of Peter 1; age of Catherine; prerequisites and features of the formation of Russian absolutism; discussions about the genesis of autocracy;

features and main stages of Russia's economic development; the evolution of forms 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 twentieth 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 Russia's industrial modernization; Russian reforms in the context of global development at the beginning of the century; political parties in Russia: genesis, classification, programs, tactics;

Russia in the 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; formation of a one-party political regime; formation of the USSR; cultural life of the country in the 20s; foreign policy;

the course towards building socialism in one country and its consequences; socio-economic transformations in the 30s; strengthening 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; public 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-80s: the growth of crisis phenomena; Soviet Union in 1985 - 1991; perestroika; 1991 coup attempt and failure; collapse of the USSR; Belavezha Accords; 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 the new geopolitical situation.

(See clause 6.1.2.)

Culturology:

structure and composition of modern cultural knowledge; cultural studies and philosophy of culture; sociology of culture; cultural anthropology; culturology and history of culture; theoretical and applied cultural studies; methods of cultural research; basic concepts of cultural studies: culture, civilization, morphology of culture, functions of culture, subject of culture, cultural genesis, dynamics of culture, language and symbols of culture, cultural codes, intercultural communications, cultural values ​​and 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 mass culture; eastern and western types of cultures; specific and “middle” cultures; local cultures; the place and role of Russia in world culture; tendencies of cultural universalization in the world modern process;

culture and nature; culture and society; culture and global problems of our time; 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, socio-cultural 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; politic 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; sociocultural aspects of politics; world politics and international relations; 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; rule of law and normative legal acts; the main legal systems of modernity; international law as a special system of law;

sources of Russian law; law and by-laws; system of Russian law; branches of law; offense and legal liability; the importance of law and order in modern society; constitutional state; the constitution of the Russian Federation is the fundamental law of the state; features of the federal structure of Russia; the system of public authorities in the Russian Federation; concept of civil legal relationship; Individuals and legal entities; ownership; obligations in civil law and responsibility for their violation; inheritance law; marriage and family relations; mutual rights and obligations of spouses, parents and children; liability under family law; employment contract (contract); labor discipline and responsibility for its violation; administrative offenses and administrative responsibility; concept of crime; criminal liability for committing crimes; environmental law; features of legal regulation of future professional activity; legal basis for protection state secret; legislative and regulatory 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, person, subject, individuality;

mind and body; psyche, behavior and activity; basic functions of the psyche; the development of the psyche in the process of ontogenesis and phylogenesis; brain and psyche; the structure of the psyche; the ratio of consciousness and the unconscious; basic mental processes; structure of consciousness; cognitive processes; sensation, perception, representation, imagination, thinking and intellect; creation; attention; mnemonic processes; emotions and feelings; mental regulation of behavior and activity; communication and speech; psychology of Personality; interpersonal relationships; psychology of small groups; intergroup relations 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 sociocultural phenomenon and pedagogical process; educational system of Russia; goals, content, structure of continuous education; unity of education and self-education; pedagogical process; educational, upbringing and developmental functions of learning; education in the pedagogical process;

general forms of organization learning activities; lesson, lecture, seminars, practical and laboratory classes, dispute, conference, test, exam, optional classes, consultation; methods, techniques, means of organizing and managing the pedagogical process;

the family as an object of pedagogical interaction and the socio-cultural environment for the upbringing and development of the individual; management of educational systems.

Russian language and culture of speech:

styles of modern Russian literary language; language norm, its role in the formation and functioning of the literary language; speech interaction; basic units of communication; oral and written varieties of the literary language; normative, communicative, ethical aspects of oral and written speech; 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; official business style; spheres 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 for paperwork; speech etiquette in the document;

genre differentiation and selection of language means in a journalistic style; features of oral public speech; speaker and his audience; main types of arguments; speech preparation: 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; comprehension, informativeness, 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 extralinguistic factors; a culture of speech; the main directions of improving the skills of literate writing and speaking.

Sociology:

prehistory and socio-philosophical premises 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; the concept of 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; formation of the world system; Russia's place in the world community; methods of sociological research.

Philosophy:

the subject of philosophy; the 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; the doctrine of being; monistic and pluralistic conceptions 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;

man, society, culture; human and nature; society and its structure; civil society and the state; a person in the system of social relations; man and the historical process: the individual and the 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 ​​and their role in human life; Religious values ​​and 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 activity; the problem of truth; reality, thinking, logic and language; scientific and non-scientific knowledge; scientific criteria;the structure of scientific knowledge, its methods and forms;height scientific knowledge; scientific revolutions and changes in the types of rationality; science and technology; the future of mankind; global problems of our time; interaction of civilizations and scenarios of the future.

Economy:

introduction to economic theory; benefits, 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 effect and substitution effect; elasticity; offer and its factors; the law of diminishing marginal productivity; scale effect; types of costs; firm; revenue and profit; profit maximization principle; offer a very specific company and industry; efficiency of competitive markets; market power; monopoly; monopolistic competition; oligopoly; antimonopoly regulation; demand for factors of production; labor market; demand and supply of labor; wages and employment; capital market; interest rate and investment; land market; rent; general balance and well-being; income distribution; 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 balance; aggregate demand and aggregate supply; stabilization policy; equilibrium in the commodity market; consumption and savings; investments; government spending and taxes; multiplier effect; fiscal policy; money and its 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 shifts in the economy; formation of an open economy.

Mathematical and general natural science disciplines.

Federal component

Mathematics:

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: Introduction to mathematical analysis functions of one real variable. Limits. Continuity. Differential calculus of functions of one real variable. Investigation of functions with the help of derivatives. Functions of two and three real variables. Private 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, maximum likelihood principle, statistical methods for processing experimental data.

Computer science:

concept of information general characteristics processes of collection, transmission, processing and accumulation of information; technical means for the implementation of information processes, algorithmization and programming; programming languages high level OS; general purpose application packages; text and graphic editors; spreadsheets, databases; software packages for organizing work in the office; local computer networks, Internet computer network; reference information systems. Data protection.

physical foundations of mechanics: the concept of state in classical mechanics, equations of motion, conservation laws, fundamentals of relativistic mechanics, the principle of relativity in mechanics, kinematics and dynamics solid body, 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 duality, uncertainty principle, quantum states, superposition principle, quantum equations of motion, operators of physical quantities, energy spectrum of atoms and molecules, nature of chemical bonding;

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. Physical practice.
.04

Theoretical mechanics:

axioms of statics; reduction of systems of forces to the simplest form; equilibrium conditions; point kinematics; kinematics of a rigid body; complex movement of a point; point dynamics; differential equations of a point in inertial and non-inertial frames of reference; dynamics of a mechanical system; rigid body dynamics (dynamic equations of translational, rotational and plane motions, Euler's dynamic and kinematic equations, d'Alembert's 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: energy of chemical processes, chemical and phase equilibrium, reaction rate and methods of its regulation, oscillatory reactions;

reactivity of substances: chemistry and the periodic system of elements, acid-base and redox properties of substances, chemical bonding, 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; balance 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, the relationship between the organism and the environment, ecology and human health; global environmental issues; environmental principles rational use natural resources and nature protection; fundamentals of environmental economics; environmental protection 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. The subject of descriptive geometry. Specifying a point, line, plane, and polyhedra on a complex Monge drawing. positional tasks. Metric tasks. Drawing conversion methods. Polyhedra. Curved lines. Surfaces. Surfaces of revolution. Ruled surfaces. screw surfaces. cyclic surfaces. Generalized positional problems. Metric tasks. Construction of unfolded surfaces. Tangent lines and planes to a surface. Axonometric projections.

Engineering graphics

 :

design documentation. Making drawings. Elements of detail geometry. Images, inscriptions, designations. Axonometric projections of details. Images and designations of elements of details. Image and thread designation. Working drawings of details. 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, calculation schemes, schematization of the shapes of parts, internal forces and the method of their determination, basic hypotheses about a deformable body, concepts of a stressed deformed 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, integral Mohr and the graphic-analytical method of its calculation; a review of modern methods for the disclosure of statistical uncertainty using computers; volumetric deformation; relationship between strains and stresses; theory limit states; Mohr's theory; brittle and ductile fracture of materials, Mohr's fracture criterion, momentless theory of calculation of 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; Griffith's 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 schemes of lever mechanisms; types of transmission mechanisms and their characteristics; static characteristic of the machine unit and the stability of its movement; force calculation of mechanisms without taking into account friction in kinematic pairs; force calculation of mechanisms taking into account friction; types of gears; involute gearing, determination of the main sizes of the gear; 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, soldered, adhesive and riveted joints; tight fitting of parts, threaded connections; keyed, slotted and profile connections; gear, worm, belt and chain drives; friction gears and variators, screw-nut gears; axles and shafts; sliding and rolling bearings; couplings for connecting shafts; beds, body parts, guides, lubricators.

Materials Science. Structural materials technology:

Materials Science:

patterns of formation of the structure of materials; structure and properties of materials; heat treatment; chemical-thermal 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; tool materials.

Structural materials technology:

Technological preparation of production in mechanical engineering; stages of technological preparation of production, preparation of technical specifications, preparation of draft and working 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, pre-production management (schedule plans, deadlines); 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 machining and assemblies; feasibility study of adopted technological solutions; technology for the production of parts and assemblies; metrological foundations of the discipline; assessment 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 tasks considered within the course; calculation of functional, design and technological dimensions, selection of schemes for installing parts in technological operations; force and strength calculations in the design of technological equipment; technical and economic calculations in the justification of 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 direct, 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 for their calculation; non-linear electric and magnetic circuits of direct and alternating current; transient processes in non-linear circuits; analytical and numerical methods for the analysis of nonlinear circuits; circuits with distributed parameters (steady 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 and electronic engineering:

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 non-linear elements. Analysis and calculation of magnetic circuits. Electromagnetic devices and electrical machines. Electromagnetic devices. Transformers. DC 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. Impulse and self-generator devices. Fundamentals of digital electronics. Microprocessor means. Electrical measurements and instruments.

Metrology, standardization and certification:

theoretical foundations of metrology. The basic concepts associated with the objects of measurement: property, magnitude, quantitative and qualitative manifestations of the properties of the objects of the material world. Basic concepts related to measuring instruments (SI). Patterns of formation of the measurement result, the concept of error, sources of errors. The concept of multiple measurement. 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. The main provisions of the law of the Russian Federation on ensuring the uniformity of measurements. The structure and functions of the metrological service of an enterprise, organization, institution that are legal entities.

Historical foundations for the development of standardization and certification. Certification, its role in improving product quality and development at the international, regional and national levels. Legal bases of standardization. International Organization for Standardization (ISO). The main provisions of the state system of standardization GSS. Scientific base of standardization. Determining the optimal level of unification and standardization. State control and supervision over compliance with the requirements of state standards. 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 the implementation of 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. Certification of quality systems.

Life safety:

man and environment. Characteristic 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, the technosphere and the natural environment. Security Criteria. Hazards of technical systems: failure, probability of failure, qualitative and quantitative analysis of hazards. Means to reduce the risk of injury and the harmful effects of technical systems. Operational safety of automated and robotic production. Safety in emergency situations. Life safety management. Legal and normative-technical foundations 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 apparatuses of food production

Hydraulics:

fundamentals of technical hydromechanics; continuous medium models, methods of description and types of motion; fluid and gas continuity equations; hydrostatics; Euler equations; Pascal's law; Bernoulli's equation for models of inviscid, viscous, incompressible and compressible fluid in steady motion; force impact of a steady flow on a stationary and moving barrier; unsteady motion of an incompressible fluid; the phenomenon of water hammer, Zhukovsky's formula; the concept of wave processes in the hydraulic lines of hydraulic drives;

hydraulic machines: classification, main parameters; cavitation in pumps; pumping and accumulator stations; piston pumps; methods and devices for regulating pressure and supply of volumetric pumps; reciprocating hydraulic motors, pressure multipliers; rotary hydraulic motors (hydraulic motors);

fundamentals of hydraulic and pneumatic drives: structure and typical schemes, basic energy ratios and external characteristics.

Processes and apparatuses of food production:

analysis of processes occurring in food production, their calculation; strength calculation of the corresponding devices; mechanical, chemical, thermal, mass transfer processes; processes of grinding solid materials, dosing, mixing, pressing, heating, cooling; drying, extraction, evaporation, distillation, crystallization. Separation of heterogeneous systems by various methods; modern methods of research of processes and devices; studying the basics of physical and mathematical modeling; methods for calculating non-stationary and irreversible technological processes; definition optimal conditions implementation of processes in a rational scheme of the corresponding hardware design.
Technical systems management:

Basic concepts and definitions; main functional blocks of automatic control systems (ACS), elements of block diagrams; the principle of operation of automatic control systems (ACS), technical means of ACS and their classification according to their functional purpose; mathematical description of control systems; models of dynamic managed objects; Lagrange equation; differential equations of typical controlled processes and technical objects; steady and dynamic processes in technical systems; concept of state, equations of state of linear models of dynamic systems; transition matrix; weight matrix, impulse transient function; the concept of controllability and observability of dynamical systems; equation in input-output variables; calculation of transfer functions of one-dimensional and multidimensional systems; typical links; block diagrams of ACS; the use of graphs to display the ACS system; typical transfer functions of ACS; synthesis of corrective devices; nonlinear models of continuously discrete control systems; microprocessors of technical control systems; management of complex technical objects.
Computer-aided design systems:

Main stages and cycle of integrated design; analysis of the technological system of food production and setting the task for design; generation of possible solutions to problems; execution of the stage “analysis of the problem” (assessment of the characteristics of the systems “input” and “output”, definition and analysis of the constraints of the solution); development of a comprehensive quality model: selection of the optimal variant (determination of weight coefficients of quality model criteria, development of a matrix for solving the problem, determination of quantitative values ​​of quality indicators); application of the software package “Design of machine parts” to solve the problem with the help of personal computers, automated design of the optimal variant.

Heat engineering:

basic laws of thermodynamics; thermodynamic processes of ideal and real gases (steam); applied questions of thermodynamics, cycles of heat engines, steam power cycle, cycles refrigeration machines; mixtures of gases, humid air; laws of thermal conductivity, convective heat transfer, radiation; types of fuel, fuel combustion; material and heat balance of combustion; heat balance of the steam generator; thermal power plants.
Lifting and transport installations:

purpose and classification;

continuous machines with and without traction element: device, principle of operation, basics of calculation; bucket, cradle and shelf elevators: arrangement and design of the main units, calculations; gravity transport, gravity and descent devices. Theory and calculation; roller driven conveyors and pneumatic transport, theory and calculation; aerosol transport installations and aeroslides; hydraulic transport, scope and basis of calculation; lifting machines, basic parameters and modes of operation, the main mechanisms of lifting lines and their calculation, the design of the main units and their calculation; means for loading and unloading cars and wagons, design and calculation basis;

machines for mechanization of lifting, unloading, transport, storage (PRTS) works, bagging 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 economic system in market conditions. State regulation in the agro-industrial complex. Fixed capital and the efficiency of its use. Working capital and efficiency of its use. The raw material base of the industry and providing it with material resources. Labor resources and wages. The 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. Location of industry enterprises.

Organization of production.

Enterprise in the system of market relations. Organizational and legal types of food industry enterprises. Production process and its structure. Analysis of the structure of production processes. Determining 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 mass production in terms of proportionality and continuity. Organization of material and technical maintenance of production. Calculations and scheduling of preventive maintenance of equipment. Determination of the required number of means of intra-factory 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. Characteristics of the tasks of operational planning in enterprises with a serial type of production. Production scheduling.

Management and marketing:

Management: type of activity and management system; development of management in the past and present; methodological foundations of management; management infrastructure; sociofactors and ethics of management; modeling situations and developing solutions; the nature and composition of management functions; strategic and tactical plans in the management system; organizational relations 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 management and group management; leadership: power and partnership; management style and image (image) of management; conflict in management; factors and trends in management effectiveness.

Marketing: the role of marketing in the economic development of the country; commodity marketing activities; complex research of the commodity market; market segmentation; formation of commodity policy and market strategy; development of pricing policy; formation of demand 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 Machinery and apparatus for food production

Food production technologies

 :

General Technology

 :

main constituents food products; organoleptic and physico-chemical 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; the main and additional raw materials of the food and processing industry.

Special technology:

special technologies of various branches of the food industry; characteristics of specific main types of raw materials for food and grain processing industries; delivery; acceptance; storage; method of product calculation; specificity of technological processes for obtaining certain types of products in the 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; adhesion meters and tribometers, the role of adhesion and friction in food production processes; devices for studying the physical and mechanical properties of food products; determination of the granulometric composition, the speed of the particles of bulk products; structural features of particles various kinds raw materials for the production of flour, cereals, feed, as objects of mechanical action, their physical and mechanical properties; basic properties of raw materials under the dynamic impact of the working bodies of processing machines; properties of bulk masses and mixtures in a static and dynamic state; physical and mechanical properties of semi-finished products and finished products.

Technological equipment

Introduction to the specialty:

Brief description of food industry enterprises, processing industries of the agro-industrial complex, enterprises Catering. 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 the mechanical processing of products, raw materials and semi-finished products, technological equipment for weighing, dosing, packing and packaging of 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, system of technological maintenance and repair of industrial equipment, methods and methods of restoration and repair; control, assembly and acceptance of equipment after repair; reliability and maintainability, wear principles, technology of repair and restoration works of the main technological equipment; noise and vibration, balancing of oscillating masses; properties and choice of lubricants; organization of construction and installation and repair work; features of installation of the main technological equipment; operational and technical assessment of equipment reliability; diagnostic features equipment status.

Basics of engineering construction and plumbing:

composition and procedure for the development of the structural part of the project of an industrial building; technical re-equipment of the enterprise, expansion, development; design and application of sanitary devices in industrial enterprises; 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

Technologies of food production of small enterprises
1.01

Technologies of food production of small enterprises:

the main constituents of food products; organoleptic and physico-chemical indicators of the quality of raw materials and food products.

Special technologies of various branches of the food industry; characteristics of specific main types of raw materials for food and processing industries; delivery; acceptance; storage; method of product calculation; specificity of technological processes for obtaining certain types of products in the branches of the food and processing industries.

Technochemical production control:

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 accounting for raw materials, finished products and production waste. Unaccounted for losses and methods for their determination.

Technological equipment of small and traditional enterprises

Introduction to the technique and technology of food production:

the concept of technical operation; technological, economic and organizational systems for maintaining equipment in good condition with minimal 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); the main and additional raw materials of the food industry.

Technological equipment of 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 problems of food production and machine-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 the mechanical processing of products, raw materials and semi-finished products, technological equipment for weighing, dosing, packing and packaging of 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 (filamentous fungi and yeasts); viruses and their importance 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 during the processing of food raw materials; water in raw materials and food products; free and bound moisture; water activity and food stability; methods for determining free and bound moisture; proteins and their role in the food industry; carbohydrates; lipids; vitamins; minerals in foods; flavoring food; food acids, their role in nutrition; food additives: dyes, surfactants, gelling agents, flavoring agents, antioxidants, preservatives, antimicrobial agents, their role in technology; food ecology: 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

Basics of engineering construction of small enterprises

 :

composition and procedure for the development of the structural part of the project of an industrial building; technical re-equipment of the enterprise, expansion, development; design and application of sanitary devices in the conditions of work of small enterprises; their role and importance in the organization of production processes and labor at food industry enterprises.

Accounting, finance, office work

Accounting:

essence of accounting; accounting Money and calculations; inventory accounting; accounting of fixed assets and intangible assets; accounting for capital and financial investments; accounting for finished products of its sale; accounting for funds, reserves and loans; accounting and analysis of financial results and use of profits; financial statements; principles of production accounting.

Finance, money circulation, credit:

essence and role of finance and credit; the state budget; formation and use of monetary savings of enterprises; basic principles of financing and lending of capital investments; current assets of enterprises, the system of their financing and crediting; non-cash 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 development foreign economic activity enterprises.

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 theoretical training:

5. TERMS OF MASTERING THE BASIC EDUCATIONAL PROGRAM BY GRADUATED GRADUATED TRAINING GRADUATES

"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: training - 4 weeks;

production - 8 weeks;

pre-diploma - 4 weeks;

Final state certification, including preparation and defense of graduation 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 for mastering the main educational program for training an engineer in part-time (evening) and part-time and forms of education, as well as in the case of a combination of various forms of education, are increased by the university up to one year relative to the standard period established clause 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 classroom and extracurricular (independent) study work.

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

5.5. With part-time (evening) form of education, the volume of classroom lessons should be at least 10 hours a week.

5.6. In case of distance learning, the student must be provided with the opportunity to study with a teacher in the amount of at least 160 hours per year, if the specified form of mastering the main educational program (specialty) is not 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 the winter.

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

"Food Engineering"

6.1. Requirements for the development of basic educational programs for engineer training.

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

Disciplines “of the student's choice” are mandatory, and optional disciplines provided for by the curriculum of a higher educational institution are not mandatory for the student to study.

Course 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 (excellent, good, satisfactory) must be given.

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

Change the amount of hours allocated for development educational material for cycles of disciplines - within 5%; for disciplines included in the cycle, within 10%;

- form a cycle of humanitarian and socio-economic disciplines, which should include the following 4 disciplines from the eleven basic disciplines given in this state educational standard: “Foreign language” (at least 340 hours), “Physical culture” ( in the amount of at least 408 hours), “National 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 Education" in part-time (evening), part-time forms of education and external studies can be provided taking into account the wishes of students:

To carry out the teaching of humanitarian and socio-economic disciplines in the form of author's lecture courses and various different types collective and individual practical classes, assignments and seminars on 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 of individual sections of the 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;

To establish, in agreement with the UMO Chamber of Commerce and Industry, in the prescribed manner, the name of specializations, disciplines of specializations, their volume and content, as well as the form of control over their development by students;

To implement the basic educational program for the training of an engineer in a shortened time frame for students with a secondary vocational education of the relevant profile. Reduction of terms is carried out on the basis of attestation of knowledge, skills and abilities of students obtained at the previous stage of professional education. At the same time, the duration of training should be at least three years in full-time education. Shortened training is also allowed for persons whose level of education or abilities are sufficient grounds for this.

 Requirements for staffing the educational process

The implementation of the main educational program for the training of a graduate should be provided by teaching staff with a basic education corresponding to the profile of the discipline being taught and systematically engaged in scientific and / or scientific and methodological activities; teachers of special disciplines, as a rule, must have an academic 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 main educational program for the training of a graduate should be ensured by each student's access to library funds and databases formed according to the full list of disciplines of the main 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, practices - should be provided with methodological aids and recommendations, as well as visual aids, audio, video and multimedia materials.

Disciplines should be provided with laboratory practicums: chemistry; physics; Mechanics; materials science, technology of structural materials; life safety; electrical and Electronics; heat engineering; hydraulics; process control systems; processes and apparatus of 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 disciplines of specialization.

Practical classes should be provided for in the study of disciplines: foreign language, theoretical mechanics, descriptive geometry, engineering graphics; mathematics; Informatics; economics and production management; fundamentals 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;
  • Izvestiya vuzov (series in the areas of specialist training);
  • Abstract journals (in the areas in which the specialist is being trained)
;
  • A set of regulatory documentation.

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

    A higher educational institution that implements the main 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 regulations and rules.

    Laboratories of a higher educational institution should be equipped with modern stands and equipment that allow studying technological processes.

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

    Requirements for the organization of practices

    In the process of learning, students consistently undergo 3 types of practices: educational (introductory), industrial and pre-diploma.

    Practice management is carried out by practice leaders from the training institution and the enterprise where the student is doing practice. The head of practice from the university provides scientific and methodological guidance and control over the implementation of the practice plan; the head of practice from the enterprise organizes the practice of students in full accordance with the agreed program and plan for the internship. Based on the results of the practice, the student must submit and defend the report within the time limits established by the university.

    The main goal of the 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 instruments.

    Industrial practice is carried out at food production enterprises, machine-building plants. In the process of internship, students should familiarize themselves with the organizational and production structure of the enterprise, the logistics system, study the various types of materials used, machine-building and technological equipment and the main technological operations of production and establish their impact 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 of raw materials, semi-finished products and finished products, study the main types of regulatory documents and other issues specified in the program.

    Pre-diploma 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 required material to perform the final qualification work of a specialist. Undergraduate practice students can take place 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 preparation of a graduate in the direction of "Food Engineering for Small Enterprises".

         7.1. Graduate qualification requirements.

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

    Engineer in the direction of "Food Engineering":

    must know:

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

    ways to implement 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 that affect the quality of finished products, resource saving and reliability of technological processes;

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

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

    Methods for the implementation of technological control, development of technical documentation for the observance of 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 procedure for the actions of the enterprise team (workshop, department, laboratory) in emergency situations;

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

    statistical methods for processing experimental data to analyze 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, specialty 170600 Machinery and apparatus for food production:

    must know:

    Principles of machine-building production, equipment and tooling used;

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

    Methods for designing units and parts for general purposes when various conditions machine work, modern methods processing of parts and assembly of units, the current state standards used in the design;

    Calculation methods for machine structures for allowable stresses and bearing capacity, for rigidity, stability and endurance;

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

    Methods for the development of technical specifications for the designed automated control system, the choice of technical means for its implementation;

    Methods for assessing the technical condition of the machine, performing basic calculations and compiling the necessary technical documentation, designing and constructing the process equipment of the industry;

    Methods for the development of technological equipment, characterized by the complete absence harmful substances emitted into the environment, improving the system for cleaning air and water from harmful impurities, using means of automatic control over the state of the environment;

    Engineer by specialty 271300 Small business food engineering

    must know:

    Principles of machine-building production, equipment and tooling used;

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

    Functional purpose of technical means that are part of automatic regulation and control systems;

    Economic bases of production and resources of enterprises;

    Legal and Legislative Framework financial relations, taxation, foreign economic relations, accounting policy of enterprises;

    Models for the study of demand and management of supply and marketing activities;

    Fundamentals 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 in 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 the analysis of the quality of raw materials and the requirements of the final product;

    Methods for selecting 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 to the state final certification.

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

    The final attestation tests are designed to determine the practical and theoretical readiness of an engineer to perform professional tasks established by this state educational standard and continue education in graduate school in accordance with clause 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 thesis (project) of an engineer.

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

    The requirements for the content, volume and structure of the thesis (project) are determined by the higher educational institution on the basis of the Regulations on the final state certification of higher education graduates. educational institutions, approved by the Ministry of Education of Russia, the state educational standard in the direction of training a graduate "Food Engineering" and guidelines 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 exam of an engineer.

    The procedure for conducting and the program of the state exam in the direction of training a graduate "Food Engineering" are determined by the university on the basis of methodological recommendations and the corresponding exemplary program developed by the UMO for education in the field of food technology, the Regulations 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 graduate "Food Engineering".

    COMPILERS:

    Educational and methodological association for education in the field of food technology.

    Chairman of the Council of UMO Chamber of Commerce and Industry V.I. Tuzhilkin

    Deputy Chairman of the Council of UMO Chamber of Commerce and Industry M.M. Blagoveshchenskaya

    AGREED:

    Office 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

    Food engineering is a professional activity aimed at the intensification of food production. The range of her 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 the intensification of production due to its mechanization and automation. If, until recently, the main principle of creating a new product was the principle of designing it chemical composition, then many modern technologies to improve the consumer properties of existing products or create new ones involve the use various methods impact on the product (thermal, electrophysical, biotechnical, etc.) without changing the initial composition of the raw material.

    Organizational structure enterprises - a set of production and management structures of the enterprise.

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

    The basis of any food production is a specially developed 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 - An approximate diagram of the organizational and managerial structure
    food enterprise

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

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

    2. Connection with preservation of the interface (layer formation).

    3. Division into fractions.

    4. Grinding.

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

    6. Dosing.

    7. Molding.

    8. Orientation.

    9. Temperature control.

    10. Heating.

    11. Cooling.

    12. Change in the 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 complexes 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 the feedstock.

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

    1) food production by disassembling raw materials into components;

    2) the production of food products by assembly from the components of the feedstock;

    3) production of food products by combined processing of the components of the feedstock.

    The production line for the implementation of production of the first type can be enlarged in the form of a block diagram shown in fig. 2.

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

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

    Group B equipment (see Fig. 2) is designed to sort raw materials, extract useful substances from it and bring them to the desired concentration.


    Figure 2 - Block diagram of food production lines

    On 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 production line of the second type is shown in fig. 3. Such lines, on which multicomponent food products are assembled from a certain set of initial homogeneous (in composition, size, structure) raw materials, are called lines recycling.



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

    With the help of group B equipment (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 packs and packs it.

    Lines for the production of products by assembly are versatile 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.

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

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

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

    Such a structure of the technological process is used in the production of many types of milk and fat products (yogurt, cottage cheese, butter, cheeses, halva, chocolate candies etc.), meat, fish and vegetable preserves and preserves, etc., which are produced according to a common 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.

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    An excerpt characterizing Food Engineering

    Who was Esclarmonde? Do you know anything about her, Sever?
    “She was the third and youngest daughter of the last lords of Montsegur, Raymond and Corba de Pereille,” Sever replied sadly. “You saw them at the head of Esclarmonde in your vision. Esclarmonde herself was a cheerful, affectionate and beloved girl. She was explosive and mobile, like a fountain. And very kind. Her name in translation meant - Light of the World. But acquaintances affectionately called her "flash", I think, for her seething and sparkling character. Just do not confuse it with another Esclarmonde - Qatar also had the Great Esclarmonde, Dame de Foix.
    She was called Great by the people themselves, for her steadfastness and unshakable faith, for her love and help to others, for the protection and Faith of Qatar. But this is another, although very beautiful, but (again!) very sad story. Esclarmonde, whom you "watched", became the wife of Svetozar at a very young age. And now she was giving birth to his child, which the father, according to an agreement with her and with all the Perfect Ones, had to somehow take away from the fortress that same night in order to save it. Which meant that she would only see her child for a few short minutes while his father was preparing to escape... But, as you have already seen, the child was still not born. Esclarmonde was losing strength, and from this she panicked more and more. A whole two weeks, which, according to general estimates, should have certainly been enough for the birth of a son, came to an end, and for some reason the child did not want to be born ... Being in a complete frenzy, exhausted by attempts, Esclarmonde almost did not believe, that she would still be able to save her poor child from a terrible death in the flames of a fire. Why did he, an unborn baby, have to experience this?! Svetozar did his best to calm her down, but she no longer listened to anything, completely immersed in despair and hopelessness.

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    An excerpt characterizing Food Engineering

    Neither Pierre nor any of his comrades spoke about what they saw in Moscow, nor about the rudeness of the treatment of the French, nor about the order to shoot, which was announced to them: everyone was, as if in rebuff to the deteriorating 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 long since set. Bright stars lit up somewhere in the sky; the red, fire-like glow of the rising full moon spread over the edge of the sky, and the huge red ball oscillated surprisingly in the grayish haze. It became light. The evening was already over, but the night had not yet begun. Pierre got up from his new comrades and went between the fires to 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 ordered him to turn back.
    Pierre returned, but not to the fire, to his comrades, but to the unharnessed wagon, which had no one. He crossed his legs and lowered his head, sat down on the cold ground at the wheel of the wagon, and sat motionless for a long time, thinking. More than an hour has passed. Nobody bothered Pierre. Suddenly he burst out laughing with his thick, good-natured laugh so loudly that people from different directions looked around in surprise at this strange, obviously lonely laugh.

    Food industry engineer engages in the design, commissioning of equipment and automation systems used to create different product groups. He controls technological processes, looking 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 choosing a profession for interest in school subjects).

    Short description

    Today's food and beverage industries 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.

    The work is technical, for work in this area you need higher education and experience. After graduating from universities, young engineers undergo internships and training in the field, gaining the necessary practical skills.

    Features of the profession

    A 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;
    • introduction of new technologies that help optimize the workflow;
    • testing of equipment, planning of experimental programs;
    • impeccable knowledge of the range, 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 in all respects surpasses the products of competitors;
    • 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 global 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 an average salary, but the labor market needs these specialists. A food industry engineer must be not only an excellent 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 boss, quickly make decisions, give orders, rescue equipment that has failed or been adversely affected.

    Advantages and disadvantages

    pros

    1. Reliable technical profession.
    2. The food industry needs these specialists.
    3. Opportunity to get a job immediately after the internship.
    4. Affordable education in any region of the Russian Federation, many budget places.
    5. The average age of process engineers is 35 years.
    6. Food industry engineers have a wide range of specializations.
    7. Opportunity to find a job in any corner of Russia.

    Minuses

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

    Important Personal Qualities

    Professional food engineers are tech-savvy people who love technology. Their character must contain the following features:

    • sociability;
    • activity;
    • authoritarianism;
    • developed analytical thinking;
    • obligation;
    • exactingness to oneself, to the people around.

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

    Food engineer training

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

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

    "Russian Institute of Vocational Education "IPO" - recruits students to receive a specialty through a remote program of professional retraining and advanced training. Studying at IPO is a convenient and fast way to receive distance education. 200+ training courses. 8000+ graduates from 200 cities. Short deadlines paperwork and external training, interest-free installments from the institute and individual discounts.

    Higher education food industry engineer

    Place of work

    Technological engineers work in food production, and this is a huge segment: drinks, bakery and confectionery, production of condiments, 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 amount of salary directly depends on the company in which the process engineer works. Specialists working in large industries receive a salary above the average. If a specialist works at an enterprise engaged in the production of little-known products, then his salary will be minimal.

    Salary as of 03/17/2020

    Russia 25000—75000 ₽

    Moscow 60000—100000 ₽

    Career

    The food industry 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 upgraded once every 3 years. Often, companies interested in attracting young professionals invite engineers for an internship, during which they receive training and get a chance to prove themselves, which accelerates career growth.

    Professional knowledge

    1. Technological preparation of the enterprise.
    2. Selection, acquisition, installation, launch, development of the scheme of the production line.
    3. Performing equipment repairs.
    4. Commissioning works.
    5. Comprehensive staff training.
    6. Established norms and rules regarding the production of food products: GOST, sanitary norms, standardization and others.
    7. Enterprise economy.
    8. Safety rules at the enterprise.
    9. Methods necessary to improve the efficiency of the enterprise.
    10. Norms and rules of patenting.
    11. Technical English.
    12. Having a driver's license.
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