会计与审计（农业领域）

Economics (food and resource economics)–undergraduate education is an education that studies the economic potential and tasks of the resource potential of the food industry and the related agrarian sector in the field of science and production, it is the food industry and its development of other production and non-production complexes, macro-microeconomic development in economic sectors and regions and its regulatory mechanism, perspective setting,  professional skills, and a set of strategies and directions for the modernization of the national economy.

Economics (food and resource economics) objects of professional activities of bachelors in the field of education:

• food industry of the economy and related agricultural enterprises;
• ensuring the economic activity process of agricultural products storage, preparation and processing enterprises, management of enterprises of other forms of ownership and activity of scientific research institutions;
• business processes in various fields, assessment of the situation in the market, organization, and management of comprehensive entrepreneurship, and implementation of innovative management ideas in villages and cities are also objects of professional activity.

Economics (food and resource economics) Bachelor's degree graduates in the field of education, after passing pedagogical retraining, have the right to engage in pedagogical activities in the field of teaching general professional and specialized subjects determined by the competent management bodies of education in professional educational institutions, except for undergraduate vocational courses.

Economics (food and resource economics) Bachelor in science types of professional activities:

• organizational management.
• production and service:
• information-educational activity;
• scientific research activities;
• entrepreneurship.

Economics (food and resource economics) professional duties of bachelor in education.

Economics (food and resource economics) 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 can perform the following professional tasks to be little:

Organizational management and production and service in the activity:

• development of prospective and current plans (programs) for economic financial and production activities of food enterprises;
• production of material, labor, and financial cost norms;
• economic analysis and calculation of the activity of the economic entity and its orders;
• organization of labor and production in the food industry, introduction of new techniques and technologies into processes, rationalization proposals, and determination of economic efficiency in the field of inventions;
• use of methods and means of carrying out information and communication technologies in economic activity;
• collecting documents necessary for concluding activity contracts;
• organization of conducting a rapid and statistical report on production and sales activities;
• determining the procedures for drawing up reports;
• to study the experience of our country and abroad in the rational organization of the economic activity of food industry enterprises;
• organization of production, labor, and management;
• know the technological bases of production;
• use of information communication tools in carrying out technical and economic calculations and analysis of economic activities of economic entities;
• compliance with labor protection norms and rules;
• development and implementation of quality management processes of food industry enterprises;
• assessment and planning of resources necessary for the implementation of production processes in food and agricultural enterprises;
• development of methods and mechanisms for monitoring and quality assessment of production processes related to the creation and use of modern information technology systems in food production;
• implementation of scientific research solutions to ensure production efficiency in food industry enterprises;
• management of economic and financial activities of food industry enterprises in production processes;
• Making management decisions in the context of differing opinions;
• monitoring compliance of production processes with environmental protection, fire, technical, and labor safety requirements;
• planning and execution of production and service work in food industry enterprises;
• development of projects to accelerate investment activities in the food industry;
• application of international and professional standards of information technologies in practice;
• development of prospective development strategies for the development of production and service enterprises;
• development of competitive strategies for food production and service enterprises.

In information-analytical activities:

• to know the methods of collecting, processing, and analyzing information related to the food industry of the economy;
• analyzing and summarizing the economic data of food and related sectors and their resource potential;
• analysis of the activities of food industry enterprises based on the criteria, standards, and requirements of international practice, regardless of the form of ownership;
• analysis of trends and dynamics of indicators of food industry enterprises;
• compilation of financial and statistical reports of branches and enterprises in the food industry and their interpretation;
• analysis and critical assessment of interrelationships of processes and factors in food, agrarian, and environmental economics or business process management;
• use of modern information technologies and technical tools in solving analytical problems.

In research activities:

• researching subjects related to educational subjects and their teaching methods in scientific research institutes and scientific centers;
• participation in the implementation of scientific research works on the organization of production activities in food industry enterprises;
• study of scientific and technical achievements of the country and foreign countries, special literature, and other scientific and technical information related to food industry enterprises;
• collection, processing, analysis, and systematization of economic information on the topics of problems in food industry enterprises and in the field of resource provision;
• purposefully search and find information about the latest scientific achievements on the Internet;
• scientific collections on educational subjects, the study of domestic and foreign scientific research achievements;
• preparation of scientific research developments, participation in the implementation of expertise of field literature;
• data collection, retraining, and systematic analysis of scientific data on the subject;
• implementation of research results and developments;
• putting the results of scientific problem-solving into practice.

In business activities:

• formation and implementation of new business projects;
• business organization, development, and implementation of business plans;
• must have the ability to create their own business.

General competencies:

• to know the current issues of state policy, to be able to independently analyze socio-economic problems and processes;
• 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 professional activity on a modern scientific basis;
• to be able to use information technologies in their professional activities, to have mastered the methods of collecting, storing, processing, and using information, to be able to make independent decisions in their activities;
• able to independently acquire new knowledge, work on oneself, and organize labor activities on a scientific basis;
• to have an idea about a healthy lifestyle and the need to follow it.

Professional competencies:

• to have the skills to search, analyze, and use regulatory and legal documents in their professional activities;
• to have the skills to optimize organizational structures, apply personnel management strategies, plan and implement events;
• know how to conduct negotiations, meetings, business correspondence and implement online communications;
• knowledge of corporate information systems, preparation of financial and economic analysis and financial reports, database management;
• knowledge of strategic and operational management tasks, modern technologies of work organization and management, and leadership of a team of employees;
• to acquire the skills of strategic analysis, development, and implementation of organizational strategy aimed at ensuring competitiveness;
• to be able to use the basic methods of financial management in asset evaluation, working capital management, dividend policy, and capital structure formation;
• to acquire the skills of forming and managing projects, business plans, and contracts, coordinating the activities of executors;
• to have the skills to analyze and evaluate the macroeconomic environment, the market and its inherent risks, and the competitive environment;
• to acquire the skills of quantitative and qualitative analysis when making management decisions, forming economic, financial, and organizational management models by adapting them to specific management tasks;
• to learn the basic principles and standards of financial accounting, cost management, and decision-making based on management accounting information in the formation of accounting policies and financial reports of the organization;
• know how to model business processes, assess the economic and social conditions of doing business, identify new market opportunities, and create new business models;
• to acquire business planning skills to create and develop new organizations (activity lines, products).

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

Students' acquisition of general and professional competencies, knowledge, and skills is carried out with the help of mastering compulsory and elective 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.

Qualified practice is conducted in the field of education:

Professional practice - strengthening of theoretical knowledge from general and specialized disciplines and combining with practical (production) processes, focusing on the formation of relevant practical skills, competencies, and qualifications.