Processing technology
dairy raw materials

professional retraining
training period: 252 academic. hours
form of conduct: full-time with the use of DOT
cost of training: 110 000 rubles.
start date: november 10, 2021
location: Moscow, st. Talalikhina, 33
Записаться на курс
E-mail
Name
Phone
By submitting an application, you agree to the processing of your personal data
The program will help to form professional knowledge, skills and abilities in the field of milk processing technology and the production of dairy products.
In the course of training, you will study additional professional competencies required in production, technological and research activities
The program will interest
Heads and specialists of enterprises of specialized industries
with non-core education
Scientific and pedagogical workers and veterinary and sanitary experts
related specialties
Employees of small and medium-sized enterprises
specializing in food biotechnology and food technology of plant and animal origin, with a non-core higher or secondary vocational education
Course instructors
Volokitina Zinaida Vladimirovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food of Animal Origin
Guchok Zhanna Leonidovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food of Animal Origin
Ganina Vera Ivanovna
Doctor of Technical Sciences, Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
Ionova Inna Isaakovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food of Animal Origin
Morozova Victoria Vsevolodovna
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Biotechnology of Food of Animal Origin
Tvorogova Antonina Anatolievna
Director for Research, Head. laboratory of ice cream, Federal State Budgetary Scientific Institution "Federal Research Center of Food Systems V.M. Gorbatov RAS ", All-Russian Research Institute of Refrigeration Industry, Doctor of Technical Sciences, Professor
Tikhomirova Natalia Alexandrovna
Doctor of Technical Sciences, Professor of the Department of Technology and Biotechnology of Food Products of Animal Origin
You will learn from us
use modern quality control methods in the production of dairy products
organize production control based on HACCP principles at the enterprise
confidently master modern technologies in the field of dairy production
use modern achievements of science and technology in the development of dairy products of a new format and the design of industry enterprises
Document
At the end of the training, students are issued with diplomas of professional retraining of the established form
Program modules
1
Physicochemical basics of dairy production (22 hours)
2
Technology of various types of drinking milk, cream from authentic to modified, use of alternative raw materials (20 h.)
3
Features of biotechnology of fermented milk products: traditions and innovations, aspects of the use of starter cultures (30 h.)
4
Ice cream and frozen desserts technology (20 h.)
5
Technology of dairy products with extended shelf life. Features of the production of canned milk (20 h.)
6
Technology of milk-based baby food products: liquid, pasty, dry (30 h.)
7
Technology of oil and oil pastes based on emulsion fat (20 h.)
8
Technology of cheese and whey processing products (30 h.)
9
Production control at dairy enterprises. Implementation of HACCP principles in the production of dairy products (30 h.)
10
Fundamentals of Designing Dairy Industry Enterprises (30 h.)
SUBSCRIBE OUR NEWS
by clicking on the button, you consent to the processing of personal data and agree to the privacy policy

Our address: Moscow, Volokolamskoe highway, apt.11, bldg. A., aud. 110
+7 (499) 750-11-16

dpo@mgupp.ru
© 2020 Engineering Center DO of MSUFP