Technological Institute of Food Industry

Oksana V. Kozlova
Dr. Sc. (Engineering), Associate Professor


47 blvd Stroiteley, building 7, room 7310, Kemerovo, 650056
+7 (3842) 39-09-79


Educational programs

    Bachelor's programs
  • 19.03.01 Biotechnology
    Specialization: Food Bioengineering
  • 19.03.02 Foodstuffs From Vegetable Raw Materials
    - Technology for bread, pastry and macaroni products
    - Fermentation and winemaking technology
    - Technology of canned food and food concentrates
    - Technology of fats, essential oils and perfumery and cosmetic products
  • 19.03.03 Animal Origin Food
    - Meat and meat products technology
    - Milk and dairy products technology
  • 19.03.04 Technology and Organisation of Public Catering
    - Catering technology
    - Restaurant service technology and organisation
    Master's programs
  • 19.04.01 Biotechnology
    Technology, Quality and Safety of Biotechnological Products for the Food Industry, Technology and Project Management
  • 19.04.02 Plant-based Food Products Programs
    - Modern technologies for bakery, pastry and macaroni products
    - Engineering and safety of beverages, food concentrates and canned products
  • 19.04.03 Food of Animal Origin Competitive meat and dairy products technology
  • 19.04.04 Food technology and Public Catering Innovative management of the food industry

About the Institute

The Institute of Food Technology was established in 1980 from two faculties: the Faculty of Meat Technology and Meat Products and the Faculty of Food Production.

    The teachers and staff of the institute carry out research to:
  • Create new types of products, including functional products using microbial synthesis, biocatalysis, genetic engineering and nanobiotechnology;
  • Develop modern methods to improve the efficient use of raw material resources, implementing wasteless and low-waste technologies for the processing of raw materials;
  • Improve the technological processes for the production of food additives, new enzyme preparations and biologically active substances.

Much of the research focuses on the use of local and unconventional raw materials in various branches of the food industry, theoretical research into the primary stages of photosynthesis, magnetic and spin effects in chemical reactions and theoretical issues of magnetic resonance.

Scientists from Europe and the CIS countries give lectures to future young professionals on the topics of the main areas of research conducted at the institute.

The Institute’s departments work in close contact with sectoral research institutes and educational institutions in their respective fields.

Students are actively involved in research, starting in their junior year. Each year, about 20% of graduates are recommended by the State Examination Commission to publish and implement their research.

The teaching process at the Institute is constantly being improved. In addition to traditional lectures, laboratory and practical classes, teachers use business games, elements of problem-based and problem-solving learning. This facilitates students’ adaptation to the future workplace.

    The Institute has the following schools:
  • The School of Confectionary Art and Design, where students acquire professional skills in working with various confectionery materials and in decorating cakes and pastries;
  • The Restaurant School, which allows students to upgrade their qualifications and gain practical skills in running a restaurant business.

The teachers of the institute maintain regular business contacts with food enterprises in Siberia, the Urals and the Far East to provide consulting assistance, seminars, etc. This expands opportunities for on-the-job training and further employment of the department's graduates.

Upon graduation, students can work in a variety of food processing enterprises ; in research and controlling organizations.

The knowledge gained enables graduates to work as technologists, production managers and supervisors in both large and small companies. Many graduates start their own small businesses.

Graduates who wish to pursue a career in science and who have shown significant academic and research achievements have the opportunity to pursue postgraduate studies after completing their Master's degree.