Department Chair: Zamira Sh. Mingaleeva

Address: Building "K" – 8/31 Tolstoy str., Kazan
E-mail: tpp@kstu.ru
Phone: +7 (843) 231-95-84 (Department Chair, K-410)

Working hours:
Mon-Fri: from 8:00 to 17:00

History

The Department of Food Production Technology was founded in 1997. The first Chair of the Department was Doctor of Technical Sciences, Professor Olga A. Reshetnik.

Academics

The Department offers the following educational programs:

Technical Secondary Education Program:

• 19.02.03 Technology of Bread, Confectionery and Pasta Products (Technician-Technologist specializing in the Production of Bread, Confectionery and Pasta Products).

Bachelor's Degree Programs:

• 19.03.02 Food Products from Vegetable Raw Materials (Technology of Bread, Confectionery and Pasta Products);
• 19.03.04 Technology of Production and Organization of Public Food Service (Technology and Management of Centralized Production of Culinary and Confectionery Products).

Master's Degree Programs:

19.04.02 Food Products from Vegetable Raw Materials in the following fields:

• Products of Dietary, Therapeutic-Preventive and Special Nutrition;
• Products of Functional Nutrition on the Basis of Cereals, Legumes, Fruit and Berry Crops and Spice and Aromatic Raw Materials.

19.04.04 Technology of Production and Public Catering Organization in the following fields:

• Innovative Technologies of Specialized Food Products;
• Quality and Safety of Food Products.

Postgraduate Program:

• 4.3.3 Food Systems.

Laboratories

The Department has the following educational laboratories:

• Biochemistry and Microbiology;
• Technology of Bread and Confectionery Products;
• Technology of Catering Products;
• Quality Analysis of Raw Materials;
• Semi-Finished and Finished Products;
• Training and Research Laboratory for Quality Assessment of Food Raw Materials and Food Products using the devices of the German Company “Brabender”.

  Research Activities

  Scientific areas of the Department include:

  • Development of scientific and practical principles of production technology and complex processing of raw materials of vegetable and animal origin for the production of competitively capable food products;
  • Scientific and practical aspects of biologically active additives application in technology and consumer properties formation of functional flour products;
  • Technology development for complex processing of fruit and berry raw materials. Technology development of competitive and safe food products for general and special purposes;
  • Biotechnological principles of using cryoresistant microorganisms in the production of functional food products;
  • Development of modern intensive technologies of national and foreign culinary products.