Three Years in Tempus Project. Successfully! Effectively! Prospectively!


Our University has been one of Tempus project partners since 2014. Along with European leading universities, we are actively developing and implementing new Master's degree programs in the field of food safety. For three years of work in the framework of the project, Processing Technologies Faculty has had 20 undergraduates, educated in accordance with international educational standards. In addition, participation in the program made it possible to purchase innovative equipment for teaching students and conducting research. So, within regional program framework for winemaking support in the Kuban, the University acquired an Italian device for determining volatile compounds in alcoholic products. It allows to shorten the time of this procedure from 50 to 5 minutes. According to Ludmila Donchenko, director of KubSAU Institute of Biotechnology and Certification of Food Products, it accelerates learning process greatly and definitely makes it more qualitative.

On June 22, an external auditor from European Commission Dr. Carlos Garcia Cavaliero Machado arrived with an overview check on the effectiveness of Tempus project at Kuban State Agrarian University. For three days of productive work, the Italian auditor got acquainted with the work of Processing Technologies Faculty, met with the leaders, the teachers and the students of the master's program. Also, Carlos Machado visited the Kuban State Agrarian University Research Institute and training and production classes.

As the auditor noted, training of specialists quality directly depends on material and technical base quality of the University, and KubSAU has something to be proud of: "The equipment that students of your University use in the process of training meets high international standards. Moreover, it helps them in final qualifying work writing, which includes the creation of a new functional product. In this regard, it makes it possible to analyze the products properties more thoroughly and, thereby, to make it more qualitative. "