Specialties of the FET

The department trains specialists in the following areas and specialties:

1-360901- “Machines and equipment for food production”;

1-36 09 01 01 – “Equipment of catering enterprises”;

1-36 09 01 04 – “Equipment for concentrated bakery products, pasta and concentrated food products”;

1-36 09 01 05 – “Equipment for the wine industry”;

1-36 09 01 06 – “Equipment for meat and dairy industry”;

1-54010105 – “Metrology, standardization and certification.”

1-36090101 – Equipment for catering;

1-36090102 – equipment for grain processing enterprises;

1-36090104 – equipment for bakery, pasta and concentrated food products;

1-36090105 – equipment for the wine industry;

1-36090106 – Equipment for the meat and dairy industries;

1-490101 – Technology for storage and processing of plant materials;

1-49010102 – Production technology of bakery, pasta and confectionery products and specially dried food products

1-49010103- Technology of conservation;

 1-49010104 – Technology of turbines and wine products;

1-49010106 – Technology of vegetable oil;

1-49010108 – technology of children’s and functional nutrition;

 1-490102 – Technology for storage and processing of animal raw materials;

 1-49010201 – Technology of meat and meat products;

 1-49010202 – Milk and dairy technology

1-910101 – Production and organization of catering;

1-54-01-01-05 – Metrology, standardization and certification (food industry);

 M360901 – machinery and equipment for food production;

 M49010202 – Technology of milk and dairy products;

M54010105- Metrology, standardization and certification (food industry).