Specialization “Hygiene and epidemiology”

Home > Specialization “Hygiene and epidemiology”
Head ofNurmanova Botakoz Sabitovna
Phone+7 (7252) 53-09-10

Standard learning period:

2 years 10 months on the basis of general secondary education

Qualification : 4S09880101 «Hygienist-epidemiologist»

Form of education: full-time

The level of training of students in credit technology training involves the assimilation of basic and professional modules for the formation of basic and professional competencies:

  • Use methods of protection from the effects of harmful factors for the safety of people and the environment; carry out the disposal of waste material, disinfection and sterilization of used laboratory utensils, tools, protective equipment;
  • Carry out a set of measures aimed at preserving and strengthening health and including the formation of a healthy lifestyle, prevention of the occurrence and spread of diseases, their early diagnosis, identification of the causes and conditions of their occurrence and development, as well as aimed at eliminating the harmful effects on human health of environmental factors;
  • They are able to carry out the technique of taking biological material for laboratory research, to assess the readiness to use diagnostic clinical and laboratory methods of research and the interpretation of their results, to register the results of laboratory general clinical research;
  • Conduct a set of measures aimed at the ability to conduct laboratory biochemical studies of biological materials
  • Have the skills to prepare preparations for laboratory histological studies of biological materials and evaluate their quality
  • They check the readiness to conduct laboratory microbiological and immunological studies of biological materials, samples of environmental objects and food products; they are able to interpret the results of laboratory studies and register the results of the conducted studies.
  • Check the readiness to carry out laboratory monitoring on the state of the environment and the production environment, the readiness to carry out laboratory control in the field of food safety; use analysis methods and are responsible for the statistical processing of the information received.