I.I. Polzunov Altai State Technical University
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Food and Chemical Engineering Faculty

Dean: Andrey Ivanovich Khlebnikov, doctor of chemical science, professor

The faculty was established in 2010 by a merger of Chemical Technology Engineering faculty and Food Engineering faculty. Chemical Technology Engineering faculty dates back to 1959 and was ranked among the oldest in the University. With the growth of food engineering industry which became dominant as one of the key industries in the Altai Krai market, Food Engineering faculty was introduced in 1971. The structure of the newly-formed faculty consists of 9 chairs: food engineering (FI); fermentation engineering and wine-making (FEWM); grain storing and processing engineering (GSPE); equipment and machinery in food engineering (IMFE); organic, inorganic and analytical chemistry (OIAC); plastic and elastomer processing engineering (PEPE); chemical machinery and ecological engineering (CMEE); inorganic chemical engineering (ICE); personal and social safety (PSS).

Faculty profile: Faculty actively participates in international programs in relation to developing partnership between Altai Krai and French province Franche-Comté. Since 2007 those students who have regularly achieved academic excellence in their programs of study as well as Food Engineering chair teaching staff are offered internship opportunities in schools of Food Industry and Food Biotechnology Institute (ISBA). The Institute is composed of 2 Franche-Comté national dairy schools (ENIL, ENIL BIO) which present a strong research and development foundation and experience in cheese processing and dairy industry and on-going professional development training opportunities for specialists in catering. Since 2009 students and Fermentation Engineering and Wine-Making chair staff have taken internship in Agro-Technical Lyceum (L.E.G.T.A.) and Baud Père &Fils.

Training programs

Bachelor’s Programs

  1. Machinery and Equipment in Food Engineering
    Program duration: 4 years of study 
    Qualification/degree awarded: Bachelor’s Degree 
    Specialization: equipment and machinery in food engineering; food engineering in small business. 
    Areas of employment: food industry and food processing agro-industrial business; government; food and processing administration; machine-building in food engineering ; planning ;research and development laboratories.

  2. Crop-origin food
    Program duration: 4 years of study 
    Qualification/degree awarded: Bachelor’s Degree 
    Specialization: grain storing and processing engineering; crop, confectionery and pasta engineering; fermentation engineering and wine-making. This genuine program aims at students who narrow-in their specific professional skills required in different regions for professional careers in food and food engineering industry of Altai Krai, particularly, on:

    • cost-effective operations in food and food engineering industry;
    • modern technology analysis and recognition of its market value over the competitors in order to produce efficiently in the market-driven food and food engineering industry;
    • quality control of raw produce, food additives and taste enhancers input; production process regulatory monitoring;
    • production capacity, raw produce and ingredients expense estimates, technical documentation planning.

    Areas of employment: distilleries; wineries; breweries; alcohol-free beverages industry; liquor wholesales; design centers; test centers; research and development laboratories; raw produce and commodity certification and identification services; commercial licensing and tax services and other agencies that govern alcohol production and operations.
  3. Production process and catering organization
    Program duration: 4 years of study
    Qualification/degree awarded: Bachelor’s Degree 
    Specializaion: organization and administration of production in catering; quality control of raw ingredients and products. 
    Areas of employment: public catering industry: restaurants, canteens, cafes, bars, coffee places and others; quality control labs; research and development centers; test centers; design centers of raw food management; installation, setup and maintenance of equipment and production lines.

  4. Livestock origin food
    Program duration: 4 years of study 
    Qualification/degree awarded: Bachelor’s Degree 
    Specialization: Milk and dairy products technology; meat and meat products technology.
    Areas of employment: food engineering monitoring and organization; technical documentation planning; quality control in sanitation; veterinary standards and regulations; HASSP, GMP systems and ISO standards; eco-friendly manufacturing control; business initiatives to launch innovative production and technology within government policy priorities to introduce healthy nutrition in meat-processing and dairy industry; machine-building design centers in meat-processing and dairy industry; installation, setup and maintenance of equipment and production lines.

  5. Energy and energy-saving in chemical engineering, petrochemistry and bioengineering
    Program duration: 4 years of study 
    Qualification/degree awarded: Bachelor’s Degree 
    Specialization: environment protection; efficient use of natural resources; machinery and equipment in chemical engineering.
    Areas of employment: production management and technical support services; technology and technical support rating; economic and environmental analysis in energy and energy-saving technology; nature conservation component of industrial management.

  6. Chemical engineering
    Program duration: 4 years of study 
    Qualification/degree awarded: Bachelor’s Degree 
    Specialization: inorganic chemical engineering; plastic and elastomer processing engineering. 
    Areas of employment: introduction and operation of industrial production in inorganic engineering; construction materials; oil, gas, hard fuel; drug products; energy-consuming materials and products.

Program of study

Rating in Russia (2009)

Rating in Siberia (2009)

position

total

rating

position

total

rating

1. Machinery and equipment in food engineering

11

44

0,717

8

35

0,700

2. Crop-origin food

11

22

0,541

8

15

0,539

3. Production process and catering organization

24

37

0,395

13

17

0,404

4. Livestock origin food

11

19

0,408

8

11

0,411

5. Energy, energy-saving in chemical engineering, petrochemstry and bioengineering

16

21

0,276

14

19

0,272

6. Chemical engineering

16

16

0,243

15

15

0,243

Master’s Degree programs

  1. Chemical engineering
  2. Energy, energy-saving in chemical engineering, petrochemistry and bioengineering
  3. Livestock origin food

Contacts:

Telephone:+7 (3852) 29-07-31
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Website: http://www.chem-astu.ru/aikhl