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Food technology Bachelor's degree is concerned with the application of science and technology to the manufacturing, production, processing, packaging, and distribution of safe and high-quality nutritious food. Students joining this program will undergo professional training in the five core disciplines of Food Science which include Food Chemistry & Analysis, Food Safety & Microbiology, Food Processing & Engineering, Applied Food Science & Technology, and successful Food Industry Management Skills. Graduates from this program are able to perform physicochemical analyses of foods, describe the quality and safety characteristics, and apply different processing technologies to produce and ensure safe and high-quality food. 

Food technology objects of professional activities of bachelor’s in the field of education:

• To provide students with advanced knowledge in food science and technology.

• To train students to conduct basic and applied research that provides fundamental and applied knowledge about food science & engineering and addresses the needs of the food technology profession and food industry stakeholders.

• To train students to attain a high level of competence and abilities including multiple-task operation and communication skills.

• Equip graduates with competencies in organization & teamwork and thoughts of ethical, and social issues and respect for diversity.

• Provide students with an enhanced understanding of the national and global food sector and prepare them to work successfully in a wide range of governmental and non-governmental food control & legislation authorities and in industrial and commercial settings within the food sector.

• Equip students with competencies in critical thinking, life-long learning, and leadership.

Bachelor's degree graduates in the field of food technology after completing the training in the field of production technologies, working in food industry production enterprises, and industry-related organizations, will have the right to solve complex problems in scientific research institutions, and scientific and analytical laboratories.

Types of professional activities of bachelor’s in food technology

• production ( Factory based Food Technologists, Sensory Technologists, Raw Materials Technician)

• Scientific research (Researcher or Technologist, Laboratory Technician, NPD Development or Process roles)

• Organizational management (Technical Manager, Food Regulatory Affairs)

• Design and construction (Food Process Engineer or Food Engineering Specialists)

• Marketing  and services (Technical Sales Manager,  Customer Support or Retail Technologists, Food Safety or Halal  Auditor, Nutritionist, etc.)

• pedagogical (general secondary and secondary special, vocational education system).

Professional duties of bachelor’s in food technology.

Food technology: According to the 6th qualification level of the National Qualifications Framework and the fields, objects, and types of the bachelor's professional activities, the bachelor's graduate should be able to perform the following professional tasks:

Learning Outcomes :

Upon successful completion of this program, students will be able to:

• Explain the basic principles of Food Science, Technology, and its multidisciplinary scope.

• Describe the physical, chemical, and biological properties of food and their effects on food safety and sensory and nutritional quality.

• Apply analytical techniques to characterize composition and to identify physical, chemical, and biological changes in foods.

• Explain the effects of food processing, engineering, preservation, packaging, and storage on food safety and quality.

• Identify the importance of food laws and regulations in ensuring the safety and quality of foods.

• Ensure National Food Security, Safety, and Quality.

• Conduct applied research and use statistical tools in experimental design and data analysis.

• Apply acquired knowledge to real-world situations in food systems, components, products, and processes.

• Apply critical thinking and continued learning to professional problems.

• Communicate effectively in both oral and written forms.

• Develop organizational, teamwork, and leadership skills.

• Demonstrate professional skills and thoughts of ethical, social, integrity, and respect for diversity.

• Demonstrate preparedness for continued reflective practice and lifelong learning relevant to careers in food science and technology.

Organizational management and in-production activities:

• development of exemplary technological processes and their application;

• working as a site, workshop, department technologist, running a production workshop;

• quality control of raw materials, auxiliary materials, and products;

• development of technological solutions for organization and improvement of production;

• analysis of technological schemes and calculation of technological parameters;

• ensuring the operation of equipment and technological equipment at the enterprise, keeping them in good condition and restoring them;

• development and use of instrumental tools and environments of automated systems;

• work with customers;

• compliance with the code of professional ethics;

• implementation of technical means, systems, processes, devices, materials, and the composition and production technology of new types of materials;

• participation in the testing of machines and automated lines;

• study of scientific and technical information and sources on field technologies published in Uzbekistan and abroad;

• participation in scientific research;

• participation in the collection, processing, analysis, and systematization of scientific and technical information on the subject;

• putting the results of scientific research into practice;

• planning and management of production processes and resources;

• creation of a modern information technology system, development of methods and mechanisms for monitoring and quality assessment of production processes;

• control of compliance of production processes with environmental protection and labor safety requirements;

• implementation of solutions to professional problems;

• organizing the work of the executive team;

• making management decisions in conditions of differing opinions;

• organization and management of the work of the primary production link;

• drawing up a work plan for the activities performed and its implementation, control and evaluation of the results of the work performed.

In design and construction activities:

• selection of production processes based on technological regulations, preparation of raw materials processing and production project;­

• development of exemplary technological processes and their application;

• development and use of instrumental tools and environments of automated systems;

• development of design and programming documents;

• application of international and professional standards of information technologies, modern methodologies, instrumental and computing tools in accordance with their specialty.

General secondary and secondary special, in the vocational education system in pedagogical activities:

• to conduct theoretical and practical training in the specialized subjects of educational subjects provided for in the training direction in educational institutions of the general secondary, secondary special vocational education system;

• assistance in the organization and conduct of the educational process, data collection, summarization and analysis;

• formation, compilation and implementation of the necessary educational and methodological documents for the taught subjects;

• to regularly improve the methods and tools related to the subject he/she  is working on.

In research activities:

• technical means, systems, processes, devices, materials,participation in organizational work necessary for the implementation of modern technologies for the production of food products, testing of equipment and automated lines;

• study of scientific sources of scientific and technical information on food production and processing technologies published in the republic and abroad;

• direct participation in scientific research;

• participation in the collection, processing, analysis and systematization of scientific and technical information on the given topics (assignments);

• participation in the implementation of research results and developments.

• conducting scientific research in the positions of junior researcher and assistant;

• performing scientific-methodical and other technical works;

• solving issues of professional activity as part of the research and production team (in accordance with the characteristics of the educational field);

• should have the ability to organize scientific-practical seminars, conferences and participate in scientific and analytical popular publications with articles. 

Requirements for professional competencies of bachelor’s in food technology

General competencies:

• • knowledge of current issues of state policy, ability to independently analyze social problems and processes;

  • being able to apply issues of sustainable development and media philosophy in professional activities;

  • to understand the nature of documents and works related to professional activity in one of the foreign languages, to have the necessary knowledge within the scope of professional activity in natural sciences, and to be able to use them in life and professional activity on a modern scientific basis;

  • to be able to use information technologies in professional activities, to master the methods of collecting, storing, processing, and using information, to conduct business correspondence and conduct electronic communications, to make independent decisions in professional activities;

  • to be able to acquire new knowledge independently, to work on oneself, and to organize labor activities on a scientific basis;

  • to have a scientific idea about a healthy lifestyle and the need to follow it.

Professional competencies:​​​​​​​

• knowledge of food raw materials;

• knowledge of food physiology and human nutrition;

• practical application of knowledge on food biochemistry;

• use of modern technologies in food production;

• taking into account sanitary and hygienic requirements in the production of food products;

• use of general and special equipment of the food industry;

• control of technological, medico-toxicological and standard indicators of food products;

• chemical analysis of food products;

• production of vegetable oils;

• production of fruits and vegetables based processed food products;

• production of fermented food products;

• Edible oil processing;

• food storage and packaging;

• production of bakery products;

• production of pasta products;

• production of confectionery products;

• production of beverages;

• organization of flour production;

• organization of cereal production;

• organization of value added food products  production;

• production of meat and dairy products;

• to search, analyze and use regulatory documents in their professional activities.

Requirements for subjects and practices that ensure the acquisition of general and professional competencies.

Students in general and acquisition of professional competencies, knowledge, and skills is carried out with the help of mastering mandatory and optional subjects included in the curriculum in a logical sequence, passing practices, and performing other educational activities and academic tasks.

Compulsory subjects are a complex of subjects aimed at the acquisition of general and professional competencies in the field of bachelor's education, providing the necessary basic knowledge and skills.

Elective subjects are a set of subjects deepened by specialization within the field of education, providing additional knowledge, expanding the competencies necessary for the direct specialization, as well as supporting the student's personal interests, creative approaches, and talent.

The following practices are carried out in the field of education:

professional practice - focusing on strengthening theoretical knowledge from general and specialized subjects and combining them with practical (production) processes, forming relevant practical skills, competencies, and qualifications;

production practice - a type of training. In it, students independently perform production tasks specified in educational programs at enterprises(production & processing), pedagogical, scientific research, and other institutions. Production practice connects the theoretical knowledge of the student or students with practical or productive work, forming skills and competencies in them. The period of production practice is determined in the approved training plan.

Qualification: Engineer-technologist