Food Engineering

GOAL

The aim of the Food Engineering Master's Program is to train social mobility specialists with universal and professional qualifications, who can carry out educational activities and scientific research in the field of food production, the organization and management of food production, the implementation of functionally sustainable innovative systems in the labor market in food technology.

PROGRAM INFORMATION

1. The Master's program provides the opportunity to pursue a master's degree for students with undergraduate degrees in food engineering and food technology, as well as an opportunity to conduct versatile research in food sciences.
2. Master's education is given by full-time 1 Professor Doctor, 1 Associate Professor, 2 Assistant Professors, 2 Doctor Lecturers, 2 Doctor Research Assistants and some courses are given by faculty members of the Faculty of Veterinary Medicine.
3. The seminar hall and classrooms are sufficient for the execution of the master's program. In the library and reading halls of our university, there is a 24-hour internet connection that provides access to scientific books and journals, electronic databases and electronic resources in the field of food science. The Department of Food Engineering has the following laboratories to carry out scientific research:

• Central scientific research laboratory. In this laboratory, High Performance Liquid Chromatography HPLC S 1200 Series (Agilent Technology), Gas Chromatography (Agilent Technology), Fluorescence spectrophotometer FluoroMax-4 (Horiba Jobin Yvon, USA), Reometer MCR 302 (Anton Paar, Austria), Sublimation Dryer (Kambic) scientific devices and instruments.
• Food analysis and physical properties research laboratory. There are equipment to measure food moisture, acidity, pH, protein, fat, carbohydrate, food fibers, ether alcohols, drinks, vitamin C, etc. Apart from these, there are devices to measure the physical properties of raw materials and prepared foods such as volume, density, viscosity, water activity, color and relative humidity.
• Food microbiology laboratory. In this laboratory, there are devices and equipment to investigate pathogenic microorganisms that spoil foodstuffs, sanitation control and analysis, microorganisms used in fermented food products.
• Food technology and basic processes laboratory. There are heat transfer, pipe-in-pipe heat transfer devices , devices to determinate diffusion coefficient in gases and liquids, properties of liquids, devices to measure compression and static compression effect, pasteurization, filtration, drying kinetics, extraction of solids, process control, catalytic and fermentative reactor devices.

4. We have student exchange programs and double degree agreements with reputable universities abroad. In addition, there is the opportunity to study free of charge in the universities of many countries, especially Turkey, with student exchange programs such as Erasmus, Mevlana and Orhun.

5. The master's program is constantly updated according to scientific developments and innovations.

6. Some of the scientific study areas in the Food Engineering Department Master's Program are:

• Investigation of the chemical contents and physical properties of food raw materials, semi-ready foods and ready-made foods,
• Technology and research of functional, therapeutic and protective foods,
• Determination of fermentation kinetics of fermented foods (kumys, bozo, maxim) and identification of microorganisms,
• Researching the technologies of national (Kyrgyz, Turkish) food products and determining their chemical composition,
• Purchasing new food products from non-traditional raw materials (wild fruits and vegetables, yak meat and milk), researching their technology and chemical composition,
• Investigation of the composition of food raw materials according to environmental and natural climatic conditions,
• Obtaining new products in the recycling of wastes in food businesses and researching their chemical components and physical properties.