Minor «FoodTech- sustainable technologies»
This course focuses on studying modern technological solutions in the food industry aimed at sustainable development. Students learn environmentally safe raw-material processing methods, ways to reduce food waste, energy-efficient technologies, and approaches to creating products with minimal environmental impact. Special attention is given to FoodTech innovations, alternative raw-material sources, circular technologies, and the principles of “clean production.”
Aim | Formed key competencies | Learning outcomes |
The aim of the course is to develop in students a systemic understanding of modern sustainable technologies in the field of FoodTech, as well as to enhance the knowledge and skills necessary for designing, evaluating, and implementing environmentally efficient and resource-saving solutions in the food industry. | As a result of the training, the learner will be able to analyze the impact of processes on resources, energy consumption, and waste; apply environmentally safe approaches in the production, processing, and packaging of food products; and integrate knowledge from biology, chemistry, engineering, and economics when developing sustainable solutions. | To ensure the production of high-quality products in accordance with the requirements of regulatory documents and modern nutrition science |
№ | Minor Courses | Description |
1 | This course is aimed at the rational use of resources and minimizing the negative impact of the food industry on the environment. It covers modern approaches to the classification and recycling of waste, innovative technologies for utilization and reuse of raw materials, as well as the concepts of the “green economy” and sustainable development. Special attention is given to regulatory requirements, environmental safety, and the implementation of resource‑saving and zero‑waste technologies in food industry enterprises. | |
2 | The discipline studies advanced methods of processing raw materials and food products aimed at improving quality, safety, and production efficiency. It examines innovative physical, chemical, and biotechnological processes such as high-pressure treatment, pulsed electric fields, ultrasonic and microwave processing, membrane technologies, and nanotechnologies. The course explores technologies that help preserve the nutritional value and organoleptic properties of products while reducing energy consumption and minimizing environmental impact. | |
3 | The discipline examines the types of mini-enterprises, their structure, production organization, product assortment, as well as the workshop structure of mini-enterprises and their technological organization. It covers the fundamentals of entrepreneurship, the development and launch of food startups, business planning, risk assessment, and marketing strategies. Special attention is given to innovations, modern technologies, and food safety requirements. The course develops skills in production organization and startup creation |