Today, high quality of food products and the use of modern technology is a distinguishing feature of many enterprises of the Chelyabinsk region. For example, bakery products of the Pervy Khlebokombinat bread factory were more than once awarded with quality certificates. Mainly, this is the achievement of highly-trained employees. One of them is the senior technologist of the enterprise Alena Yudina, graduate of South Ural State University’s School of Medical Biology.
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– What is the specificity of your profession?
– I control technological process of product release. I supervise all the stages at which a defect may occur: from the moment of raw material delivery till the moment of packing the manufactured production. You can say, I am responsible for the quality of our product. My responsibility is not to allow malfunctioning of the production cycle, as even a small deviation from technology or recipe of product’s manufacture can result in defect of the entire batch.
– Why did you choose a profession connected with bread baking?
– I found myself at the Pervy Khlebokombinat bread factory by accident. When I started working, I quickly mastered baking processes, as it turned out to be very interesting. But in time I realized that solely practical knowledge is not enough. That’s why I entered SUSU for the specialty “Engineering technologist of products made of plant raw material”. Higher education helped me with job promotion, as after graduation I was assigned as a senior technologist.
– What have you memorized most during your study at SUSU?
– I especially liked the way that Svetlana Pavlovna Marenkova, Candidate of Veterinary Sciences, Associate Professor of the Department of Equipment and Technology of Food Production, taught us. She tells everything very understandably, and is very friendly towards all students, which helps understanding even the most difficult disciplines. We had a very good group – everybody was very well-consolidated and responsible. Besides, we had the opportunity to combine studying with working.
– Did your practical experience help you during classes on specialization disciplines?
– Yes. It turned out that all disciplines of the SMB are very practice-oriented! It was especially interesting during such disciplines as “Food products made of plant raw material”, “Macaroni technology”, “Technology of confectionery production”, and “Bread baking technology”. Of course, thanks to my job, practically everything was understandable. And it was nice that lecturers treated us like equals, like their colleagues.
– SUSU scientists are working on development of unique, innovation nutrition products which positively influence people’s health. How much are such products in-demand in real production?
– Of course they are in demand. Our enterprise encourages novelties, encourages release of quality products which is suitable for healthy nutrition. We have product lines for releasing bread for healthy nutrition. This year, I got enrolled in South Ural State University’s Master’s degree program on the “Quality control” specialization, and I am planning on connecting my research work with practice.
– What can you wish for future specialists who chose the profession of engineering technologist?
– The most important is that you like your job. Nutrition technology is constant discoveries! In this profession you can’t work based on a standard, you should always consider some details. Of course, you should be insightful and creative, and then your job will bring you joy.