Bachelor degree

Module designation	Modules of Individual educational direction /traectory (IED) Technologies of receiving of plant-growing products
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	TRPP 3305
Subtitle, if applicable	-
Courses, if applicable	Course		Credits
	Technologies of receiving of plant-growing products		3
			2 lectures + 1 lab / week
Semester(s) in which the module is taught	6 semester
Person responsible for the module	Dr., Professor Atabaeva S.D.
Lecturer	Dr., Professor Atabaeva S.D., associate Professor, candidate of Biological Science Asrandina S.Sh.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture	Practicum		Seminars
	30 hours per semester 2 hours per week	15 hours per semester 1 hour per week		-
Workload	Lectures	Guided self-study		Self-study
	30 hours per semester 2 hours per week	-		60 hours per semester 4 hours per week
Credit points	3 credit = 5 ECTS
Requirements according to the examination regulations	50% of overall scores
Recommended prerequisites	BPB 2415 Basics of Plant Biotechnology
Module objectives/intended learning outcomes	Knowledge	Skills		Competences
	Remember Agriculture laws. The peculiarities of variety. Schemes of processing technologies of crops, vegetables, technology preparation of mix feed Data of agricultural harvest (formula of photosynthetic capacity, net photosynthesis production, biomass growth and etc) Understand Growth technology of crops legumes, vegetables. Processing technology of cereals, vegetables, mix feed. Storage technology of cereals, vegetables and etc. Optimization of photosynthesis and mineral nutrition	Apply Their theoretical knowledge of technology of growing, storage processing of plant products in practice. Their knowledge of agricultural laws and agricultural data for increasing of plants products		to be able to estimate in practice quantitative and quality indicators of foodstuff, according to the international and national standards; Analysis Technology of agricultural plants growth. Evaluate Evaluate effects of different types of phytoremediation of contaminated areas (soil and aquatic environments) The effectiveness of different kinds of plants on phytoremediation process Evaluate the the functional state of plant at different environmental conditions
Content	The basic principles in creation of technologies of receiving products from vegetable raw materials. The equipment and control of technological processes of receiving products from vegetable raw materials. Introduction to crop сultivation Agrotechnologies. Technology for producing vegetable oil. Technology of production of mix feed. Laws of agriculture. Features of varieties Optimization of photosynthesis. Optimization of mineral nutrition Technology of crops growing. Wheat. Technology for processing of grain into. Grain storage technology.
Study and examination requirements and forms of examination	Oral exam, tests 1^st interim control: problem solving, testing, case-study 2^nd interim control: problem solving, testing, project method Final examination: written, 1 theoretical questions, 1 exercise,1 practical question
Media employed	Video lectures, Audio books, presentations
Reading list	Valikhanova G.Zh. Plant Biotechnology. Almaty. 2009. – 347 p. (in russian, in kazakh) Turasheva S.K. Cell Biotechnology. Almaty. 2011. -312 p. (in kazakh)

Module designation	Modules of Individual educational direction /traectory (IED) Technical biochemistry
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	TB 3306
Subtitle, if applicable	-
Courses, if applicable	Course		Credits
	Technical biochemistry		3
			2 lectures + 1 lab / week
Semester(s) in which the module is taught	6 semester
Person responsible for the module	associate Professor, candidate of Biological Science Erezhepov A.E.
Lecturer	associate Professor, candidate of Biological Science Erezhepov A.E.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture	Practicum		Seminars
	30 hours per semester 2 hours per week	15 hours per semester 1 hour per week		-
Workload	Lectures	Guided self-study		Self-study
	30 hours per semester 2 hours per week	-		60 hours per semester 4 hours per week
Credit points	3 credit = 5 ECTS
Requirements according to the examination regulations	50% of overall scores
Recommended prerequisites	Bio 2308 Biochemistry
Module objectives/intended learning outcomes	Knowledge	Skills		Competences
	to know theoretical bases of physiology and biochemistry of plants, including growth and development physiology, biochemistry of biological macromolecules – proteins (enzymes), carbohydrates, lipids, etc., and also biochemistry of secondary metabolites.	to have skills of use of cultural plants and wild flora valuable properties of Kazakhstan in food, fodder technologies, and also in pharmacology, phytopathology, etc.		to be able to identify and analyze the valuable substances containing in plants organs to own methods of research of structure and properties vegetable raw materials.
Content	In the module a profound idea is given of biochemical criteria of vegetable raw materials quality, of biochemical value of the major consumer properties of raw materials - biological (physiological), nutrition, fodder and nutritional value, technological advantage, comprehensibility, etc. The specified biochemical signs in aggregate define quality of vegetable raw materials and the final product. The course acquaints the student with the basic principles of enrichment of raw materials missing components and in the ways of achievement of balance of valuable biochemical properties of raw materials in modern food and fodder technologies.
Study and examination requirements and forms of examination	Oral exam, tests
Media employed	Video lectures, Audio books, presentations
Reading list	Erezhepov A.E., Kudarov B.P. Technical biochemistry. Almaty. 2011. 196 p. (in russian, in kazakh) Kretovich V. Biochemistry. Moscow. 1996. -347 p. (in russian) Seitov Z.S. Biochemistry, Almaty 2000 (in kazakh)

Module designation	Modules of Individual educational direction /traectory (IED) Microorganisms of fermentative productions
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	MFP 4307
Subtitle, if applicable	-
Courses, if applicable	Course		Credits
	Microorganisms of fermentative productions		3
			2 lectures + 1 lab / week
Semester(s) in which the module is taught	7 semester
Person responsible for the module	Dr., Professor Savitskaja I.S.
Lecturer	Dr., Professor Savitskaja I.S., associate Professor, candidate of Biological Science Ignatova L.V., cand.biol.sci, Yernazarova A. K.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture	Practicum		Seminars
	30 hours per semester 2 hours per week	15 hours per semester 1 hour per week		-
Workload	Lectures	Guided self-study		Self-study
	30 hours per semester 2 hours per week			60 hours per semester 4 hours per week
Credit points	3 credit = 5 ECTS
Requirements according to the examination regulations	50% of overall scores The module aims to provide basic information regarding the uses of microbes for the production of foods and food ingredients. Initial lectures will provide an overview of the various types of fermented foods, the production processes employed and the microorganisms used as starter cultures. Subsequent lectures will cover the metabolic pathways taking place, focusing on lactic acid bacteria and yeast, and discuss the contribution of the metabolic products to the organoleptic properties the foods. Finally, the application of fermentation for the production of food ingredients will also be covered. The practicals aim to strengthen the laboratory skills of the students in terms of basic microbiological techniques (aseptic techniques, plate streaking, microscopy, etc) and provide illustrations of key points from the lectures in relation to food fermentations.
Recommended prerequisites	Bio 2308 Biochemistry
Module objectives/intended learning outcomes	Knowledge	Skills		Competences
	to know the technological bases of fermentative production; Provide an overview of the types of microorganisms used for the production of fermented products - Describe the main characteristics of bacteria and yeast and the main metabolic pathways taking place  - Explain the importance of the metabolic products in the organoleptic properties of fermented foods - Make basic calculation for estimating the yield and productivity of fermentation processes	to be able to use methods and technologies of processing of different types raw materials in fermentation products. Apply - Apply your knowledge of types of microorganisms for fermentation. Analysis - Analysis the the yield and productivity of fermentation processes.		The students are able to classify and identify microorganisms and to assign to taxonomic units They have knowledge of diverse cultural and molecular methods for the identification of microorganisms and can apply them in a laboratory set-ting The students know different kinds of starter cultures and how to apply them for fermentation processes The students learn about fundamental tools and fermentation strategies in bioreactor cultivations of microorganisms/cells They know about bioreactor constructions und important equipment They have knowledge about microorganisms and processing of diverse fermented foods
Content	The purpose of the module is acquaintance of students with technology of fermentative productions, methods and processes of processing of different types raw materials in fermentation products. In the module general characteristics of fermentation and its types, the main characteristics of the productions based on microorganisms application, the main regularities of reproduction and growth of yeast and other cultures of microorganisms are given: stages of development and ways of cultivation; relationship of microorganisms; Characteristics of the enzymes applied in fermentative productions, their properties and classification are given. Bases of spirit fermentation are studed: structure, chemical composition of a barmy cell; characteristics and races of the yeast applied in fermentative productions, and also the chemical reactions underlying spirit fermentation. The course will cover the following topics: The Science Underpinning Food Fermentations. Beer Fortified Wines. Cider Distilled Alcoholic Beverages. Flavoured Spirits. Sake. Vinegar. Cheese Yoghurt and Other Fermented Milk Products. Bread.  Meat. Indigenous Fermented Foods. Vegetable Fermentations.
Study and examination requirements and forms of examination	Oral exam, tests 1^st interim control: attendance, in-class discussion, problem solving, testing 2^nd interim control: attendance, in-class discussion, problem solving, testing Final examination: written, 2 theoretical questions, 1 practical question
Media employed	Video lectures, Audio books, presentations Website: www.abc.com
Reading list	Ignatova LV Fundamentals of Microbiology Almaty. "Kazakh University", 2008, 124 р. (in russian) Charles W. Bamforth. Food, Fermentation and Microorganisms. 2005. 236 p. (in english) Ramesh C. Ray, Montet Didier. Microorganisms and Food Fermentation. 2014. 400 p. (in english) R. O. Arunga. Lactic Acid Bacteria in Coffee and Cocoa Fermentation. 1992. 409 p. (in english) Norman N. Potter, Joseph H. HotchkissFermentation and Other Uses of Microorganisms. 1995. 278 p. (in english) Gerard J. Tortora, Berdell R. Funke, Christine L. Case. Microbiology. 2010. 960 p. Talaro, Kathleen P. Foundations in microbiology. — 8th ed. 2012. 937 p. (in english) Black, Jacquelyn G. Microbiology : principles and explorations / Jacquelyn G. Black.—8th ed. 2012. 960 p. (in english)

Module designation	Modules of Individual educational direction /traectory (IED) Production of microbial proteins
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	PMP 4308
Subtitle, if applicable	-
Courses, if applicable	Course		Credits
	Production of microbial proteins		3
			2 lectures + 1 lab / week
Semester(s) in which the module is taught	7 semester
Person responsible for the module	Dr., Professor Mukasheva T.D.
Lecturer	Dr., Professor Mukasheva T.D.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture	Practicum		Seminars
	30 hours per semester 2 hours per week	15 hours per semester 1 hour per week		-
Workload	Lectures	Guided self-study		Self-study
	30 hours per semester 2 hours per week	-		60 hours per semester 4 hours per week
Credit points	3 credit = 5 ECTS
Requirements according to the examination regulations	50% of overall scores
Recommended prerequisites	Bio 2308 Biochemistry
Module objectives/intended learning outcomes	Knowledge	Skills		Competences
	to know methods of preparation and sterilization of nutrient mediums, crops and cultivation of yeast;			to know extent of influence of quantity and qualitity of a sowing material, structure of a nutrient medium (with various sources of carbon and nitrogen) on processes of accumulation of a biomass. - possession of methods of definition of quantity of a biomass: crude and absolutely dry;
Content	The course gives an idea of prospects and economic feasibility of microorganisms application in the production technology of food and fodder protein. Technologies of receiving protein of unicells are considered: use of alcohols and hydrogen for receiving protein; use of monocelled algas for receiving protein. The maintenance of a course includes also sections on technology of utilization and processing of organic industrial, household and agricultural wastes for receiving microbic protein and production of feed additives for poultry farming and animal farm.
Study and examination requirements and forms of examination	Oral exam, tests 1^st interim control: problem solving, testing, case-study 2^nd interim control: problem solving, testing, project method Final examination: written, 1 theoretical questions, 1 exercise,1 practical question
Media employed	Video lectures, Audio books, presentations
Reading list	G. Schlegel General Microbiology. Springer-Verlag, 2005. (in english) Netrusov A.I., I.B. Kotova General microbiology. Moscow: Publishing Center "Academy", 2007. (in russian) Shigaeva MH, Chiu WL General microbiology. Almaty. Publ . Kazak university, 2008. 320 Р. (in kazakh)

Module designation	Modules of Individual educational direction /traectory (IED) Biotechnology of national fermented milk products
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	BNSMP 4309
Subtitle, if applicable	-
Courses, if applicable	Course		Credits
	Biotechnology of national fermented milk products		3
			2 lectures + 1 lab / week
Semester(s) in which the module is taught	7 semester
Person responsible for the module	Dr., Professor Zayadan B.K.
Lecturer	associate Professor, candidate of Biological Science Ualieva P.S.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture	Practicum		Seminars
	30 hours per semester 2 hours per week	15 hours per semester 1 hour per week		-
Workload	Lectures	Guided self-study		Self-study
	30 hours per semester 2 hours per week	-		60 hours per semester 4 hours per week
Credit points	3 credit = 5 ECTS
Requirements according to the examination regulations	50% of overall scores
Recommended prerequisites	Bio 2308 Biochemistry
Module objectives/intended learning outcomes	Knowledge	Skills		Competences
	to know technological bases of production of fermented milk products ; - to know medical and specific properties of national fermented milk products ; -			to be able to determine physical and chemical, microbiological, biochemical parameters of national fermented milk products;
Content	The main sources of raw materials for receiving sour-milk products, the characteristic and their features are studied. Theoretical bases of production of sour-milk products in the world. Chemical, physical and microbiological, biochemical and colloidal processes by production of fermented milk products. Medical and specific properties of various national fermented milk products.
Study and examination requirements and forms of examination	Oral exam, tests 1^st interim control: problem solving, testing, case-study 2^nd interim control: problem solving, testing, project method Final examination: written, 1 theoretical questions, 1 exercise,1 practical question
Media employed	Video lectures, Audio books, presentations
Reading list	Shigaeva MH, Chiu WL General microbiology. Almaty. Publ . Kazak university, 2008. 320 Р. (in kazakh) Kalinina L.V., Ganina V.I., Dunchenko N.I. Technology whole milk. St. Petersburg. 2008 (in russian) Dunchenko N.I., Khramtsov A.G., Makeev I.A., etc. Expertise of food and raw food. Milk and dairy raw materials. Novosibirsk 2007 (in russian) Shalygina A.M., Kalinina L.V. General technology of milk and dairy products. Moscow, Kolos, 2007, 200 p. (in russian)

Module designation	Modules of Individual educational direction /traectory (IED) Microbiological safety of raw materials of foodstuff
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	MSRMF 4310
Subtitle, if applicable	-
Courses, if applicable	Course			Credits
	Microbiological safety of raw materials of foodstuff			3
				2 lectures +1 lab / week
Semester(s) in which the module is taught	7 semester
Person responsible for the module	Associate Professor, candidate of Biological Science Аbdieva G. Zh.
Lecturer	Associate Professor, candidate of Biological Science Аbdieva G. Zh.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture		Practicum		Seminars
	30 hours per semester 2 hours per week		-		15 hours per semester 1 hours per week
Workload	Lectures		Guided self-study		Self-study
	30 hours per semester 2 hours per week		20 hours per semester		60 hours per semester 4 hours per week
	Seminars
	15 hours per semester 1 hour per week
Credit points	3 credits= 5 ECTS
Requirements according to the examination regulations	50% of overall scores
Recommended prerequisites	BMB 2414 Basics of Microorganisms Biotechnology
Module objectives/intended learning outcomes	Knowledge	Skills			Competences
	Students at the end of the course should know: the principles of health and microbiological assessment of food quality; characterization of sanitary-indicative microorganisms; microflora of milk and milk products, meat and egg products, fish and fish products, bee products, plants products; Remember Remember the basic fundamentals of the general and industrial (technical) microbiology and microbiology of food productions; methods of receiving and area of use of industrial highly active strains of microorganisms in food productions; sanitary and microbiological aspects of production of food; microbiological criteria of safety of raw materials, semi-products and finished products; Understand Understand and explain traditional and new methods of identification of microorganisms; new methods and schemes and methods of identification of microorganisms; modern methods of disinfection of processing equipment and scope of new disinfecting substances; methods of protection of products from microbial damage.	Must own the: Skills for the ongoing health and bacteriological control of food; Skills in sanitary and bacteriological test equipment; Methods of determining the sanitary-indicative microorganisms in food. Analysis To analyze and determine an expiration date of foodstuff by microbiological indicators; nobility and take measures of prevention for a microbial contamination of raw materials and foodstuff; to interpret results of conducted researches and to estimate quality of products on microbiological indicators. Apply To apply the knowledge to use modern methods of microbiological researches for assessment of quality of raw materials and foodstuff; to conduct microbiological research of foodstuff; to estimate high quality and epidemiological safety of raw materials and foodstuff on the basis of microbiological researches; to master modern methods of receiving and identification of pure cultures of microorganisms;			Be able to:determine the titer and the index of sanitary-indicative microorganisms in dairy products package; - determine the titer and the index of sanitary-indicative microorganisms in meat, sausage, fish products; determine the titer and the index of sanitary-indicative microorganisms in poultry products and eggs; determine the titer and the index of sanitary-indicative microorganisms in drinking water and soft drinks. Create   Methods of forecasting of an orientation and dynamics of microbiological activity in raw materials and products depending on specific conditions; methods of drawing up recommendations about modes of storage, transportation of raw materials and foodstuff. Evaluate Main receptions and methods of an assessment of indicators of safety of raw materials and food; the methods, allowing to differentiate signs of microbial damage of raw materials and foodstuff from physical and chemical and natural processes;
Content	The course gives an understanding of the basic principles and methods of sanitation and hygiene in food inspection. It examines the methods of sanitary-microbiological food control; characterized sanitary indicative microorganisms as indicators of health troubles, introduces the methods of their determination. The information on the microflora of the milk and milk products, meat and egg products, fish and fish products, bee products, plant products and canned products. The course will cover the following topics: 1. Biological safety and qualities of foodstuff and production raw materials 2. Biological pollution of raw materials and foodstuff 3. Biological pollutants of raw materials of foodstuff. 4. Sanitary and microbiological aspects of production of food. Microbiological criteria of safety of raw materials, semi-products and finished products. 5. Sanitary and microbiological control of raw materials and foodstuff. 6. Studying of fundamentals of the general and industrial (technical) microbiology and microbiology of food productions. 7. Representatives of technically useful microflora and their use. 8. Representatives of technically harmful microflora. 9. Pathogenic and opportunistic microorganisms of foodstuff and raw materials. 10. Microbic food infections. Food toksikoinfektion. Food intoxications. 11. Traditional and new methods of identification and identification of microorganisms 12. Methods of protection of products from microbic damage.
Study and examination requirements and forms of examination	Oral exam, tests 1^st interim control: attendance, in-class discussion, problem solving, testing 2^nd interim control: attendance, in-class discussion, problem solving, testing Final examination: written, 2 theoretical questions, 1 practical question
Media employed	Video lectures, Audio books, presentations
Reading list	1 Rogov I.A., Dunchenko N.I., Poznyakovsky V.M., Berdutina A.V., Kuptsova S.V. Safety of food raw materials and food products. Novosibirsk, 2007 (in russian) Dunchenko N.I., Khramtsov A.G., Makeev I.A., etc. Expertise of food and raw food. Milk and dairy raw materials. Novosibirsk 2007 (in russian) Rogozhin V.V., Rogozhina T.V. Practical work on biochemistry of milk and dairy products. St. Petersburg, 2008 (in russian) Shalygina A.M., Kalinina L.V. General technology of milk and dairy products. Moscow, Kolos, 2007, 200 p. (in russian) Kalinina L.V., Ganina V.I., Dunchenko N.I. Technology whole milk. St. Petersburg. 2008 Bredikhin S.A., Jurin V.N. Technique and production technology of butter and cheese. M. 2007

Module designation	Modules of Individual educational direction /traectory (IED) "Microbiological control of Food productions" practical experience
Module level, if applicable	IED 3: “Food biotechnology”
Code, if applicable	MCFPPE 4311
Subtitle, if applicable	-
Courses, if applicable	Course		Credits
	"Microbiological control of Food productions" practical experience		3
			1 lectures + 2 lab / week
Semester(s) in which the module is taught	7 semester
Person responsible for the module	associate Professor, candidate of Biological Science Аbdieva G. Zh.
Lecturer	associate Professor, candidate of Biological Science Аbdieva G. Zh.
Language	Kazakh, Russian, English
Relation to curriculum	(State/Social/ Vocational/IET) IET
Type of teaching, contact Hours	Lecture	Practicum		Seminars
	15 hours per semester 1 hours per week	30 hours per semester 2 hours per week		-
Workload	Lectures	Guided self-study		Self-study
	15 hours per semester 1 hours per week	-		30 hours per semester 2 hours per week
Credit points	3 credits= 5 ECTS
Requirements according to the examination regulations	50% of overall scores To acquaint students with raw materials microbiology for foodstuff, microbiological processes in the food industry. To create complete idea of the basic principles and methods of a sanitary and hygienic assessment of quality of foodstuff and productions. To seize methods of sanitary and microbiological control of food products; to characterize sanitary and indicative microorganisms as indicators of sanitary trouble, to acquaint with ways of their definition; to receive skills of carrying out sanitary and microbiological control in laboratories and production.
Recommended prerequisites	BMB 2414 Basics of Microorganisms Biotechnology
Module objectives/intended learning outcomes	Knowledge	Skills		Competences
	Knowledge of sanitary-microbiological and sanitary and hygienic requirements to the industrial equipment and productions; Remember To remember the main sanitary and hygienic requirements of the organization of food productions; microflora of raw materials and foodstuff, its qualitative and quantitative dynamics in processes of production, transportation, storage and realization; Understand Nobility of methods of sanitary and microbiological control of food products; microbiological indicators of safety of raw materials and products according to standard documentation microbiological control in laboratories and production.	own of receive skills of carrying out sanitary and microbiological control in laboratories and production, methods of conservation, sterilization and the disinfection, applied in the food industry Apply To use modern methods of microbiological researches for an assessment of quality of raw materials and foodstuff; to estimate high quality and epidemiological safety of raw materials and products of an animal origin on the basis of these microbiological researches;		Ability to characterize sanitary and indicative microorganisms as indicators of sanitary trouble; Evaluate Methods of microbiological and sanitary and hygienic control of production of foodstuff; to characterize microbiological processes at various ways of processing of raw materials Create   Main receptions and methods of an assessment of indicators of safety of raw materials and food; Analysis Traditional and new methods of identification and identification of microorganisms wreckers; nobility and take measures of prevention for a microbial contamination of raw materials and foodstuff;
Content	The practical work provides studying of sanitary and hygienic requirements to the industrial equipment and productions; principles of organization of aseptic production; the receptions, hits of microorganisms providing an exception in production process and products; Definition of sanitary and indicative microorganisms in foodstuff. The course will cover the following topics: 1. Sanitary and microbiological control of food productions 2. Microbiology, microbiological quality control of drinking water 3. Microbiology of raw materials and foodstuff 4. Microbiology, microbiological quality control of milk and dairy products. Microbiology of the pasteurized (drinking) and sterilized milk. Production control. 5. Microbiology of cheeses. Value of microorganisms in cheese making. Microbiological control of production of cheeses. 6. Microbiology, microbiological quality control of meat and meat products. Microbiological control of production. 7. Microbiology, microbiological quality control of eggs, egg products. Mayonnaise microbiology. Microbiological control of production of mayonnaise. 8. Microbiology, microbiological quality control of fish and fish products 9. Microbiology, microbiological quality control of a flour and bread
Study and examination requirements and forms of examination	Oral exam, tests 1^st interim control: attendance, in-class discussion, problem solving, testing 2^nd interim control: attendance, in-class discussion, problem solving, testing Final examination: written, 2 theoretical questions, 1 practical question
Media employed	Video lectures, Audio books, presentations
Reading list	1. Microbiological analysis of meat, fowl: handbook; the lane with English / under the editorship of D. K. Mida – SPb.: Profession, 2008. 2. Technical microbiology of products of an animal origin: studies. grant for higher education institutions/century I. Ganina, N. S. Koroleva, S. A. Filchakova – M., 2008 (in russian) 3. Microbiology, sanitation and hygiene of foodstuff: Practical work: Studies. grant for Higher education institutions / Zharikov, A.O. Kozmin – M.: Gelan, 2001. (in russian) 4. Microbiology: the textbook for higher education institutions/E.V. Nikitina, S. N. Kiyamov, O. A. Reshetnik. – SPb. : GIORD, 2008 (in russian) 5. Kochemasova Z.N. Sanitary microbiology. M 1985. (in russian)