Research School of Food Engineering

1. Educational work

Formation of academic culture: creation of conditions for maintaining academic integrity, discipline and ethical standards among students and teachers.

Curatorial and mentoring activities: organization of a system of curation and mentoring for students, interaction with teachers, curators of groups and student organizations.

Organization of extracurricular activities: conducting scientific, cultural and sports events aimed at developing students' personal qualities and professional competencies.

Working with student organizations: supporting initiatives of student clubs, academic communities, and professional associations.

Psychological and pedagogical support: coordination of work with psychologists and social services to create a comfortable educational environment.

Career guidance: popularization of food engineering among schoolchildren, work with applicants and participation in open days.

2. Scientific work

Development of scientific research: coordination of research activities, promotion of scientific publications, support for young scientists.

Academic leadership: initiating new research directions, working with grants and projects, and developing international cooperation.

Increased publication activity: work on improving the quality and quantity of publications in high-ranking scientific journals, support for teachers and researchers.

Organization of conferences and seminars: scientific conferences, symposiums, round tables on topical issues of food engineering.