Faculty of Technology


    Tatyana Kiseleva

  • Doctor of Engineering Sciences, Professor of the Department of Zymurgy and Food Preservation Technology
  • office: 1310
  • tel:+7(3842)39-09-79
  • e-mail:tf@kemtipp.ru

About the Faculty of Technology.

Faculty of Technology was formed in 1980 from two faculties: Faculty of Meat and Meat Products Technology and Faculty of Food Production.

Twelve departments of the faculty have a staff of 160 teachers, including 16 doctors of science, 19 professors and 84 candidates of science. The faculty trains highly qualified personnel through training in graduate school.

    The main directions of faculty and staff research are the following:
  • The creation of new product lines;
  • Development of non-waste technology;
  • Improvement of of unconventional processes.

A significant place in the research devoted to the problems of using local and alternative raw materials in various sectors of the food industry, theoretical research is carried out in the primary stages of photosynthesis, magnetic and spin effects in chemical reactions and theoretical problems of magnetic resonance.

International recognition of theoretical papers of teachers of faculty is the cooperation with the Free University of Berlin, the Technical University of Munich, the Royal Danish Agricultural University, Israel University of Jerusalem. Currently, assistant professor of physics Alexander Popov passes scientific internship in the School of Chemistry and Biochemistry in Georgia Institute of Technology (Atlanta, USA).

At the faculty within the department "Technology of milk and dairy products" is formed Scientific School under the direction of Lev Ostroumov, basic research is aimed at solving urgent problems of the dairy industry.

Departments of the faculty are working closely with industry, research institutes, educational institutions of corresponding profile.
The research work of students begins at the undergraduate and actively continues. Each year, about 20% of the students perform final qualifying research works, which are recommended for publication and implementation by SJC.

Schedules of the educational process

Spring semester, 1st year
Spring semester, 2nd year
Spring semester, 3rd year