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Omsk State
Agrarian University
named after P.A. Stolypin

02/25/2025

School Students of the Central District Visited the Educational and Production Cluster of Omsk State Agrarian University

As part of the implementation of the Professionalitet federal program, school students from the Central District of Omsk visited the Educational and Production Cluster of Omsk State Agrarian University for a guided tour entitled If I Were to Choose Technology….

The introduction to the specialty 19.02.11 Technology of Food Products from Plant Raw Materials was held both in a playful format and in the form of a practical class. The session was conducted under the guidance of instructor N. I. Selina.

The students became acquainted with the full cycle of production — from raw material preparation and dough kneading to the finished product — and learned about the profession of a process technician. This specialty is suitable not only for young women but also for young men. The training program includes botany, chemistry, biochemistry, microbiology, as well as specialized disciplines in plant product processing technology. Students learn to apply modern technologies to create new food products such as vegetarian and vegan dishes, functional and fortified products.

Graduates develop expertise in drying, freezing, canning, and fermenting plant raw materials; in technologies for producing food additives and ingredients from plants; in eco-friendly processing methods; and in designing dietary and functional foods. Specialists in plant raw material processing are in demand due to the growing interest in healthy nutrition, environmentally friendly products, and alternatives to traditional foods. Career prospects include opportunities in the rapidly developing sectors of the food industry and biotechnology.

Studying in the field of Technology of Food Products from Plant Raw Materials is well-suited for those interested in healthy nutrition, willing to contribute to the development of new environmentally friendly food products, skilled in chemistry and biology, and motivated by innovations in the food industry.




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