- to organize the work of performers team; to identify and to estimate various proposals and to make the executive decisions in order to achieve the prescribed scientific, engineering, technological or production tasks taking into account different opinions, judgments etc.
- to develop the technological processes for the enterprises of processing of food products ; to design the machining equipment for machine-assembling operations; to carry out the technical and economic analysis of various variants and to choose the optimal ones.
- to develop the measures of ensuring of occupational safety at the factory taking into account civil and ecological safety during the products manufacturing.
- to design and to calculate the control systems of manufacturing equipment, of technological processes, of machines and plants for carrying out of scientific experiments.
- to perform the project management; to carry out the marketing activities; to organize the work of research, design and production units which develop and design new technologies, products, equipment and tooling.
- to design and to from the relational databases to solve certain problems of technology; to use the databases and database management systems in specialized systems of computer-aided design of engineering and design management areas.
- to perform the optimal selection of equipment and technology of operation.
- To analyse the technological processes of products manufacturing in view of their metrological maintenance; to develop the circuits of monitoring of quality parameters of products; to design the rational means of technical control; to arrange the production (technological) forms and records for measures of technical control of products.
- to use modern methods and techniques of scientific research; to solve the problems related with investigation of processes of products treatment; to use the mathematical methods of planning and carrying out of experiments and processing of research results;
- to perform the substantiated selection of optimal parameters; to carry out the calculations during the designing of technological process and transporting systems for manufacture.

Prerequisites: Packaging equipment; Equipment for measuring materials; The technology of packaging and storage the packing products.
Co-requisites: Automatic and automated packaging line; Programming and computer technologies in production

The general principles of food products processing technology. Basic facilities of packaging processes. The requirements set to packages for food products. Technological features of production and storage of food products. The influence of the environment on food products storage and hygiene and sanitary requirements. Methods of estimation of the properties of polymeric and composite materials. Market containers for non-preserved food products. Packaging of hygroscopic (moisture-absorbing) products. Packaging of bakery, flour and confectionery products. Packaging of drinks. Packaging of fresh fruits, berries and vegetables. Technological features of packaging of meat, dairy and fish products. Features of packaging meat products. Packaging of dairy products. Packaging of fish products. Market containers for preserved products. Packaging of dehydrated products. Packaging of baby foods and dietary products. Packaging of coffee and coffee products. Packaging of aromatic (fragrant) products. Packaging of frozen products. Packaging of products which are preserved without heating in packed form. Packaging of salted, marinated and pickled products. Packages for food products which are being pasteurized and sterilized by heating in packed form. Packaging of products in polymeric package on technological equipment. Soft containers for sterilization. Packaging with vacuum treatment. Technological equipment for food products packaging.

1. Tovarzhytskyi L.L., Bukhkalo S.I., Kapustenko P.O. , Orlova S.I. Zahalna tekhnolohiia kharchovykh vyrobnytstv u prykladakh i zadachakh. Pidruchnyk. – K.: Tsentr navchalnoi literatury, 2005. -496 s.
2. Fizyko-khimichni metody obrobky syrovyny ta produktiv kharchuvannia / A.I. Sokolenko, V.B. Kosti, K.V. Vasylkivskyi, O.Iu. Shevchenko, V. Y. Lenzion, V.H. Reznik / Za red.. A.I. Sokolenka. –K.: ArtEk, 2000. -306s.
3. Bernyk P.S., ta insh. Mekhanichni protsesy i obladnannia pererobnoho ta kharchovoho vyrobnytstva: Navch.
posibnyk / P.S. Bernyk, Z.A. Stotsko, I.P. Palamarchuk, V.V. Yaskov, I.A. Zozuliak. —
Lviv: Vydavnytstvo Natsionalnoho universytetu “Lvivska politekhnika”, 2004. — 336 s.
4. Myronchyk V.H., Orlov L.O., Ukrainets A.I. ta in. Rozrakhunky obladnannia pidpryiemstv pererobnoi i kharchovoi promyslovosti. Navchalnyi posibnyk. –Vinnytsia: Nova knyha, 2004.-288s.
5. Sokolenko A.I., Yarovyi V.L., Piddubnyk V.A., Vasylkivskyi K.V., M 74 Shevchenko O.Iu. Modeliuvannia protsesiv pakuvannia./ Za redaktsiieiu Sokolenka A.I./Pidruchnyk. – Vinnytsia: Nova Knyha, 2004 – 272s.

- written reports of laboratory work, oral examination, reference work (30%); - final control ( Differential credit ): written, oral form (70%).