Moscow State University of Food Production

Moscow State University of Food Production is the most important educational center for training of specialized personnel in the area of food and related technologies in Russia.

In 1930, it started its work on the Faculty of Chemistry at Mendeleev University and the Faculty of Mechanics at the Bauman Moscow State Technical University, the Moscow Institute of Technology of Grain and Flour. In the course of World War II, half of the bunkers and bread production plants was destroyed. Therefore, in the postwar period there was a need for specialists to restore and expand many of those centers. For this reason, such educational institutions as the present-day university of food were engaged and spread.

Towards the end of the 20^th century, there studied between 5,000 and 6,000 students every year, which was leading to the growing number of faculties and specialties. In 1992, the educational institution was renamed into Moscow State Academy of Food Industry. In 2011, there were integrated the Biotechnology University of the Moscow University and the Moscow Academy of Technologies to increase the administrative effectiveness of the university.

At present, Moscow State University of Food Production, as before, is one of the best universities in Russia in the area of food products, industry and related technologies, as well as in the area of biotechnologies, to enter which is not that easy for Russian students.

Currently, around 5,000 students study on 7 faculties, including the Faculty of Medicine. Professor Sergey Khoroshidian is the President of the university.

There are 5 dormitories, available for foreign and local students and located near the main building of the university.