About the Institutes and Faculties
The Institute of Technology and Production Management
Graduates:
> Bachelor in Engineering and Technologies (Technology of Foods); Bachelor in Engineering and Technologies (Chemical Technology and Biotechnology). Duration of studies - 4 years.
^ Engineering specialties: Technology of Bread. Confectionery and Pasta Goods; Technology of Grain Storage and Processing; Technology of Fermentation Processes and Wine Making; Technology of Fats; Technology of Canning and Food Concentrates; Technology of Sugary Substances; Technology of Public Catering Foods;
Technology of Baby and Functional Foods; Biotechnology; Environmental Protection and Rational Use of Natural Resources; Standardisation and Certification (in the Food Industry). Duration of studies - 5 years.
Post-graduates:
> Master in Engineering and Technology (Technology of Foods). Duration of studies -2 years after having earned a Bachelor's Degree.
> Candidate of Science and Doctor of Science (Engineering) in specialities:
Technology of Bread, Confectioner}' and Pasta Goods; Technology of Grain and Legume Foods and Mixed Feed; Pre-processing and Storage of Plant-growing Products; Technology of Sugar and Sugary Substances; Technology of Hard
and Soft Drinks; Technology of Biologically Active Substances; Biotechnology
Technology of Fats, Ester Oils and Perfume Cosmetic Products.
^ Candidate of Science and Doctor of Science (Biology/Chemistry) in specialties:
Bioorganic Chemistry, Chemistry of Natural and Physiologically Active Substances;
Biochemistry; Biotechnology.
Duration: Candidate of Science - 3 years, Doctor of Science - 2 years (after having earned a Candidate's of Science Degree).
The Institute of Equipment, Automation and Information Technologies
Graduates:
> Bachelor in Engineering and Technologies in the fields of: Technological
Machines and Equipment; Information Technology and Computer Engineering
Thermoengineering Automation and Control; Metrology, Standardisation and Certification. Duration of studies - 4 years.
> Engineer in specialties: Machines and Apparatuses for Food Enterprises;
Computer-Aided Systems for Data Processing and Control; Containers and Packaging; Heat Technology Power Engineering; Servicing and Operating of Material-Handling and Technological Equipment (in the Food Industry);
Safety of Technological Processes and Production (in the Food Industry); Food Engineering of Small-Sized Enterprises; Control and Information Technologies in Engineering Systems; Automation of Technological Processes and Enterprises (in the Food Industry). Duration of studies - 5 years.
Post-graduates:
Master in Engineering and Technologies (Technological Machines and Equipment). Duration of studies - 2 years after laving earned a Bachelor's Degree.
> Candidate of Science and Doctor of Science in specialties: Machines and Equipment; Automation of Technological Processes and Enterprises; Processes and Apparatuses for Food Enterprises.
Duration: Candidate of Science - 3 years, Doctor of Science - 2 years (after having earned a Candidate's of Science Degree).
The Institute of Economics and Business Management
Graduates:
> Bachelor in Commerce.
> Economist in specialties: Information Systems in Economics; Accounting and Auditing.
> Economist-Manager in the specialty of Economics and Management at an Enterprise (in the Food Industry)
> Marketologist in the specialty of Marketing.
> Businessman in the specialty of Commerce.
Duration of studies: Bachelor - 4 years, Specialist - 5 years.
Post-graduates:
> Candidate of Science and Doctor of Science in specialties: Economics and Management of National Economy; Political Economy; Economic Sociology.
Duration: Candidate of Science - 3 years, Doctor of Science - 2 years (after having earned a Candidate's of Science Degree).
The Faculty of Professional Advancement and Retraining of Specialists (FPARS)
The Faculty carries out retraining, upgrading and special courses for teachers and specialists from food processing, enterprises of the AIC on the basis of the syllabi intended for the 72-, not less than 100- and not less than 500- hour duration of the course with issuing state graduation documents.
Various forms of upgrading and training specialists, such as short-term workshops and conferences, individual programs on special orders, seminars and courses of lectures at enterprises and elite programs have been offered. More than 70 programs have been developed and realised at the FPARS.
About the University
MSUFP is the leading higher educational institution of Russia in training specialists for food processing industries of the Agro-Industrial Complex (AIC).
MSUFP was founded in 1931.
At present it is a prominent educational, research and manufacturing center.
The student body includes over 5000 students.
The teaching staff - 85 Doctors of Science, Professors, 280 Candidates of Science, Associate Professors.
For the years of its functioning MSUFP has trained over 35 thousand graduated specialists (technological and mechanical engineers as well as economists), over 350 Doctors of Sciences and more than 2500 Candidates of Science.
The teaching staff of the University have published over 350 textbooks and monographs as well as a great amount of manuals and other teaching materials in Russian and foreign publishing houses.
MSUFP offers over 40 basic professional educational programs, more than 70 programs of upgrading and retraining specialists for food processing industries of the Agro-Industrial Complex as well as vast possibilities for postgraduate education in 16 specialties - Candidate of Science and Doctorate Courses (Degrees in Chemistry, Engineering, Biology and Economics).
MSUFP comprises 3 institutes and 5 faculties (45 departments).
INSTITUTES: Technology and Production Management; Equipment, Automation and Information Technologies; Economics and Business Management.
FACULTIES: Humanities and Social Sciences; Foreign Students' Affairs; Admissions Tutorial Center;
Part-time Education; Professional Advancement and Retraining of Specialists.
INTERNATIONAL COOPERATION
MSUFP has been successfully developing bilateral co-operation with leading foreign universities - the University of Texas and Cornell University (the USA), University of Reading and Heriot-Watt University (UK), ENSAIA and ENSIA (France), Maurice (Belgium), Sofia University (Bulgaria), Oulu University (Finland) and Hohenheim University and Berlin Technical University (Germany) and others.
The University participates in the "European Masters Degree in Food Studies" and "Eurofood Network (Science, Technology, Engineering and Management in Europe)" programs as well as in the TEMPUS/TACIS Trans-European Co-operation Scheme for Higher Education.
The University has three educational-laboratory buildings; a library which is one of the richest university libraries in the field of the food industry, a comfortable student hall of residence, a catering complex, a sick-toy and an outpatient clinic,
The University has a health and sports complex located near the Kirzhatch river in the vicinity of Moscow, a sports center situated on the Moscow river canal and two gyms. Every year the University holds winter and summer sport;, festivals (skiing, rowing, volleyball, basketball, badminton, tennis, cycling and others).
The Youth Center of Culture of the University regularly presents various student entertainment events, such as competitions of student amateur artistic performance groups, "Students' Spring Festival", "Miss University" beauty pageant, etc.
MSUFP is:
- the leading university of Russia in training specialists for food processing industries;
- a prominent scientific center in the field of fundamental and applied research for the food subcomplex of the AIC;
- offering vast possibilities for postgraduate education, professional advancement and retraining;
- realising international co-operation in many directions;
-offering first-rate social and entertainment facilities.
Selected Academic Staff Publications
A.N. Bogatyrev, V.A. Panfilov, V.I. Tuzhilkin. The system of scientific and engineering support to food and processing industries in the Russia agribusiness. Moscow, 1995 - 528.
A.N. Bogatyrev, A.H. Zaveryukha, L.N. Krikunova, O.A. Maslennikova, A.P. Nechaev, V.A. Panfilov, I.A. Rogov, S.T. Traubenberg, V.I. Tuzhilkin (chief editor), E.V. Ulyanov. The basics of innovations management in food industries in the Russia agribusiness. Moscow. 1998
A.P. Nechayev. I.S. Vitol. Food Safety. Manual. Moscow, 1999
A.P. Nechayev, A.A. Kochetkova, A.N. Zaitsev. "Food Additives". Manual. Moscow. 1999
A.I. Dragilev, V.S. Drozdov. Technological Machines and Apparatuses of the Food Production. Moscow, Kolos, 1999 - 376 p.
A.I. Dragilev, G.A. Marshalkin. The Bases of the Confectionery Manufacture. Moscow, Kolos, 1999 - 447 p.
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