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Specialist’s degree

Specialist’s degree

36.05.01 Veterinary science
Specialization Veterinary medicine and expertise
Program level Specialist degree
Program length 5 years
Mode of study Full time and part time
Language of instruction Russian
Education certificate / Academic degree Bachelor’s degree
Program description

If you want to become a qualified specialist, engaged in the diagnosis of diseases and treatment of animals both agricultural and domestic, exotic, zoo pets, circus "artists", etc., prevention of diseases of different etiology, protection of the territory of the Russian Federation from the introduction of dangerous diseases - then proceed to the direction "Veterinary Medicine and Expertise."

In the course of training you will acquire the necessary knowledge in the field of veterinary medicine, aimed at preserving and maintaining the health of animals, the prevention of especially dangerous diseases of animals and humans, improving the productive qualities of animals, the safety of raw materials and products of animal origin, state veterinary supervision.

You will become a demanded specialist who is interested in a wide variety of industries and companies.

Disciplines, theoretical and laboratory (practical) classes, lectures and seminars
  • Diagnosis of (instrumental and laboratory) animal diseases.
  • Treatment and prevention of internal noncommunicable diseases, surgical, obstetric pathologies, oncological diseases, toxicological manifestations.
  • Diagnosis, treatment and prevention of infectious and parasitic diseases of animals.
  • The practice takes place in large state-run clinics and institutes
  • Safety at work with animals.
  • Primary and professional skills in working with animals.
  • Primary and professional skills when working with modern equipment.
  • Careful handling of animals
  • Expertise in infectious, parasitic diseases.
  • Determination of safety and quality of raw materials and products of animal origin
38.05.02 Customs matter
Specialization Organization of customs control and examination of agricultural raw materials and products
Program level Specialist degree
Program length 5 years
Mode of study Full time
Language of instruction Russian
Education certificate / Academic degree Bachelor’s degree
Program description The peculiarity of training specialists in customs at MSUFP is due to the considerable attention to the evaluation of the quality and safety of food and raw materials for their production, because one of the main tasks of customs officers is to prevent falsified and counterfeit products into the territory of the country. More advanced knowledge in the field of food safety will increase the competitiveness of our university graduates.
Disciplines, theoretical and laboratory (practical) classes, lectures and seminars
  • Customs control.
  • Customs risk management system.
  • Forms and procedure of customs control.
  • Checking documents and information.
  • Oral interview. Obtaining explanations. Customs surveillance.
  • Customs inspection. Customs inspection. Personal care.
  • Checking the marking of goods, the presence of identification marks on them.
  • Inspection of premises and territories.
  • Accounting for goods under customs control.
  • Checking the accounting system of goods and checking the reporting.
  • Checking the accounting system of goods and checking the reporting.
  • Classification and coding of goods. Concept, categories, goals, methods and types of classification.
  • Product coding. Control of the reliability of the declared code.
  • Use of the regulatory framework regulating the procedure of control of the reliability of the declared goods code in accordance with the Commodity nomenclature of foreign economic activity of the Eurasian economic Union
  • The nature and purpose of the procedure for checking the accuracy of the declared code in accordance with the Commodity nomenclature of foreign economic activity of the Eurasian economic Union
  • Requirements for the description of homogeneous product groups for customs purposes.
  • Properties and indicators of food quality.
  • Identification of food products.
  • Food safety.
  • Formation and quality assurance of products.
  • State regulation of food quality and safety.
  • Regulatory assurance of food quality and safety.
  • Customs Union Technical Regulation on Food Safety.