Food Technology

What is taught in this field

In the Food Technology program, students study the processing, storage and quality control of food products. The curriculum includes general chemistry, biochemistry, microbiology, food chemistry, the basics of nutrition, and engineering subjects. Students also explore the composition of food raw materials, methods of preparation and preservation, and the technology behind dairy, meat, bakery, fruit and vegetable, and other products.

Practical classes take place in laboratories and at production enterprises. Students learn to operate technological equipment, assess product quality, and become familiar with standards and food safety requirements. Key skills developed during the program include carrying out analyses, documenting technological processes, and working effectively in a team.

Who will the graduate become

Graduates can work at food companies as technologists, quality control specialists, laboratory assistants, assistants to production managers, or shift supervisors. They may also take up roles as researchers developing new products, food safety specialists, or process engineers who design technological processes.

Where you can work

Graduates can find employment at enterprises producing bread, meat, dairy, canned goods, fruit and vegetable products, and beverages. They may also work in research institutes serving the food industry, certification and standardization organizations, state control services, trade and logistics companies, and educational institutions. In Uzbekistan, the development of the food industry creates a steady demand for such specialists.

Who this program suits

This program suits applicants who are interested in chemistry and biology and who learn exact sciences well. It will be especially close to those who care about healthy nutrition, product quality and human health. Attentive, responsible young people who enjoy practical work and teamwork will find good opportunities in this field.