Practical Training for Final-Year Students in the Specialty Food Technology from Plant Raw Materials

On February 19 and 20, the Omsk SAU educational and production cluster hosted practical training sessions for final-year students in the specialty Food technology from plant raw materials. The classes were conducted under the guidance of lecturer N. I. Selina and included the implementation of professional module PM.03 Laboratory control of the quality and safety of raw materials, semi-finished and finished products in the production of food from plant raw materials.

The purpose of the training was to develop and consolidate professional skills in testing samples of raw materials, semi-finished products, and finished goods at different stages of bakery production.

Using the stationary laboratory device InfraLUM FT-12, students analyzed flour quality, identifying important indicators such as moisture, vitreousness, gluten content, ash content, protein, and fat. The use of the InfraLUM FT-12 significantly accelerated the analysis process, reducing it to 1.5–2 minutes. Software connected to a computer generated results in the form of a measurement protocol, which serves as an essential document for evaluating flour quality and ensuring compliance with established standards.

Based on the protocol, adjustments were made to the technological process of bakery production using the obtained data. Thus, the evaluation of flour quality and the safety of finished bakery products, carried out through protocol analysis, makes it possible to control production processes, maintain high product quality, and comply with all required standards and regulations. Regular analysis of raw materials and its integration into production contributes to improved product quality and enhances competitiveness in the market.

Practical training plays a key role in preparing for the demonstration exam, during which graduates will perform practical tasks in real or simulated production conditions. This not only helps ensure exam success but also represents an important step toward professional development. Practical skills allow students to apply theoretical knowledge in real-world contexts, boosting their confidence and readiness for workplace challenges.