The faculty of food technologies provides education for the future specialists of fast-developing agri-food complex. Safe and high-quality food is the one produced by skilled professionals. This field has a new challenge, which can be faced with multifactorial reforms. Our University implements reforms according to the newly established strategy for stable development. The faculty of food technology is a component of implementation of reforms according to the strategy of the University.
New curricula for a four-year education program have been launched since 2019-2020 academic year. The curricula are up to date and meet all the requirements and safety orders of food industry.
The goals of stable development of the Faculty are the followings:

Proper implementation of educational programs with the following criteria:
Total implementation of the tools of electronic platform in education process. Raising effectiveness of the platform by investing monitoring tools,
New level of lecturer-student relationship in the context of mutual responsibility,
Development and application of education quality monitoring in the faculty,
Monitoring and analysis of the infrastructure providing education service by including student structures,
Conducting quality raising processes of the academic personnel,
Implementation of modern methods of teaching,
Providing professional competence of academic personnel,
Assuring and control of modern technologies application in the academic processes,
Additional professional and general trainings’ organization for the students taught with the old educational programs,
Organization of study-visits at the professional chairs,
Organization of practical lessons in the educational-experimental farms of the University,
Providing trustworthy evaluation system by implementation of test system.

Science is a standard of education quality and it is the result of researches conducted by the faculty and students.
Development of modern ideas and application in the relevant fields.
Promotion of the activity of Student Science Society perfectly using the material and technical base of the University
Organization of tastings of new products represented by all specialties,
Scientific-research reports should be considered the result and standard for quality of the faculty’s activity and implement promotion criteria as evaluation,
Development of practical and applicable diploma papers and master’s theses according to the issues of the relevant fields,