History of the Faculty
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History of the Faculty

Until the early 90s training of highly qualified specialists for the food processing and agricultural enterprises in Saratov was not carried out, although the needs of the region and the area in such specialists were great. Taking this into account in 1991 Saratov Animal Research and Veterinary Institute began training on specialties: “Technology of milk and dairy products”, “Technology of meat and meat products”, and in 1995 specialty “Catering Technology” was opened. The staff of the institute, rector professor Vorobiev V.I., the first deans associate professors: Angelyuk V.P., Aleynikov A.K., Kashchenko V.F., Beloglazov EA. played a great role in the development of new faculty and specialties. At the same time special departments were being formed: the "Technological equipment for meat and dairy industry" Department (head of the department associate professor Aleynikov A.K.), "Technology of meat and dairy products" (head of the department associate professor Matvievsky V.Y.) and "Technology and organization of catering" (head of the department professor L.Z.Shilman).

The Honored Worker of the food processing industry of the Russian Federation general director of Saratov regional association "Molprom" Matvievskiy V.Y., chief engineer of the Saratov dairy plant Skok A.L., associate professors Aleynikov A.K., Angelyuk V.P., Gyro T.M., Danilova L.V., Duda A.I., Kashchenko V.F., Fatyanov E.V., Shalapugina E.P., Shalapugin S.V., Shalapugina N.V. were invited to work at graduate-preparing departments from Semipalatinsk Technological Institute of Meat and Dairy Industries, and professor Shtilman L.Z. was invited from Kharkov. After the reorganization of three leading Saratov agricultural universities (Agroengineering University, Agricultural Academy and Academy of Veterinary Medicine and Biotechnology) into Saratov State Vavilov Agrarian University, by the order of the Rector Professor Dvorkin B.Z. №2-OD from 15.05.1998 Institute of processing of agricultural products was formed among the six newly established institutions. Professor Roudik F.Y. was appointed director of the Institute, and candidate of agricultural sciences associate professor MelnikovV.V. was appointed his first deputy. Two faculties were established in the Institute: Mechanization of Agricultural Product Processing Faculty (Dean - candidate of technical sciences, associate professor Zmeev A.Ya.) and Technology Faculty (Dean - candidate of technical sciences, associate professor Kashchenko V.F.). Candidate of agricultural sciences, associate professor Beloglazov E.A. was the dean of the Technology Faculty from1999 till 2001. In connection with the reorganization of the University structure and the abolition of the institutes Agricultural Product Processing Faculty and Food Product Technology Faculty were organized by the rector's order №500-OD dated from 15.06.2005. On the 16th of November 2005 the Academic Council of SSAU elected A.K.Aleynikov the dean of Food Product Technology Faculty and Ryabushkin Y.B. the dean of Agricultural Product Processing Faculty, and later Loshchinin O.V. became the dean of Agricultural Product Processing Faculty.

In April of 2009 Technology Faculty was formed through joining the Food Product Technology Faculty and the Agricultural Product Processing Faculty. Alexander Konstantinovich Aleynikov was elected the dean of the newly formed faculty. The faculty consists of seven departments, five of which are graduate-preparing departments. Graduates of six specialties and two areas of bachelor training are trained at the faculty. From September 2011 the faculty is headed by candidate of technical sciences, associate professor Morozov A.A. In July 2013. through joining technological faculty and faculty of agricultural market Faculty of Food Technology and Commodoty Research was established. Alexei Alexeevich Morozov was elected the dean of the Faculty.

Specialties and areas of training
Nowadays the faculty implements training in six areas, including 4 bachelors and 2 masters.
1. Training area 19.03.04 "Catering technologies ".
The specialization is “Technology and organization of the restaurant business”.
Qualification is Bachelor’s degree. Training period is 4 years. Entrance exams: Russian language, mathematics, chemistry.
2. Training area 19.03.02 "Food of plant origin."
The specializations are "Technology of bread, pastry and pasta", "Technology of grain processing and storage". Qualification is Bachelor’s degree. Training period is 4 years. Entrance exams: Russian language, mathematics, chemistry.
3. Training area 38.03.07 "Commodity research".
The specializations are "Commodity research and examination of goods (in the sphere of production and circulation of agricultural products and foodstuffs)", "Commodity research and examination of goods (in the sphere of production and circulation of non-food products and raw materials)". Qualification is Bachelor’s degree. Training period is 4 years. Entrance exams: Russian language, mathematics, social studies.
4. Training area 38.03.06 "Trading"
The specialization is "Commerce". Qualification is Bachelor’s degree. Training period is 4 years. Entrance exams: Russian language, mathematics, social studies.
5. Training area 19.04.04 "Technology of food products."
The specialization is "Food for the rational and balanced diet."
Qualification is Master’s degree. Training period is 2 years. Entrance exams: a comprehensive exam.
6. Training area 27.04.01 "Standardization and Metrology".
The specialization is "Organizational and management systems." Qualification is Master’s degree. Training period is 2 years. Entrance exams: a comprehensive exam.