Preparation of masters in the following areas (since 2011):

240700 Biotechnologies

260200 Food of animal origin

Preparation of masters in master's programs (since 2011):

Biotechnology of food of functional purpose

Biotechnology of products of medical and special dietary meals

Biotechnology of products of animal origin from secondary resources

Department of Dairy Technology and Food Biotechnology (it has named like Department of Technology of Milk and Food Biotechnology since 1 September of 2007) is one of the oldest releasing Departments at the university. It was established in 1931.

Organization of the Department associated with the name of the famous scientist in the area of milk products Professor Semyon Parashchuk  who has headed the Department since its inception to 1949. The Department was headed by assoc. M. Kovalenko (1949-1955), Prof. M. Kazansky (before 1962), Professor M. Kovalenko (1962-1973), Prof. A. Grishchenko (1973 – 1975), Prof. A. Maslov (April 1975-1994). The Department has been headed by Prof. L. Zabodalova since 1994.

History of the Department, its traditions and achievements are inextricably linked with the names of highly qualified teachers and scholars, great people devoted to their work who work at the Department in different time periods. These are professor S. Parashchuk, M. Kovalenko, M. Kazansky, A. Maslov, A. Grishchenko, G. Tverdohleb; docents A. Zheltakov, N. Alekseev, A. Korolev, N. Novoselov, A. Sparrows, G. Patkul, V. Glazachev, A. Avvkumov, V. Gulyaev, senior teachers L. Kachtova, V. Gudkov and others. Names and works of many of them are known not only in our country but also abroad. Laboratories of the Department have been headed by A. Shelopin, N. Ivanov and M. Shirokov for a long time.

Currently, highly professional teaching staff continuing the work which has begun 80 years ago has formed at the Department. Professor, doctor of technical sciences, L. Zabodalova; T. Arsenyeva;  Prof., Ph.D. T. Kudryavtseva;  associate professor, candidate of technical sciences L. Silantieva; T. Evstigneeva; A. Brusentsev; E. Suchkova; L. Nadtochiy; S. Gorshkov are working at the Department. Staff of the Department  has carried out the most educational and methodical work on the creation of educational literature, the development of new curricula and programs, the creation of technical facilities for laboratory and practical training, the introduction of modern technology of training, education of youth. However, it understands the importance of the training of professionals and processing industries, primarily for dairy.

The Department provides training of

• diplomaed experts in the area of

260303 - Technology of milk and milk products with specialization in "Biotechnology of products for children and special meals" and

240902 - Food Biotechnology with specialization in "Food Technology with given composition and properties based on the raw materials of animal origin"

• of bachelors and masters  in 260100 "Food Technology» and the master's program "Biotechnology of products of therapeutic, special and preventive nutrition".

Training is on intramural and extramural courses (including an accelerated program).

The Department has trained more than 7500 highly skilled engineers for the dairy industry during the existence of it. 23 candidate and two doctorates were protected, 16 patents were received over the past 25 years.