Rounds

  • 1st qualifying round
    September 05 – November 20, 2024
    Registration of participants.
    Uploading the portfolio to the system by the participants.
    Publication of the results of the first stage.
  • 2nd qualifying round
    December 05, 2024 – January 10, 2025
    Online tests.
    Publication of the results of the second stage. Appeal.
    Determination of prize-winners and winners on the Master's track.
  • 3rd round
    January 20 – February 20, 2025
    Online interview with a research supervisor.
    Determination of prize-winners and winners on the postgraduate track (analogous to PhD)
Award winners
Participants who have successfully passed the two rounds and whose overall score puts them in the top 25% shall be deemed “Award Winners”.

Sign up as a participant

Participation in the Olympiad is a unique opportunity for early admission to a tuition-free Bachelor's, Master's or PhD program at one of the leading universities in Russia

Academic advisors

Biology & Biotechnology

  • 4.3.3. Food Systems

Engineering & Technology

  • 2.2.3. Technology and Equipment for Electronics Manufacturing
  • 2.2.4. Measuring Instruments and Methods (by measurement types)
  • 2.2.11 Information-measuring and control systems
  • 2.2.13. Radio Engineering, Including Television Systems and Devices

Applied Mathematics & Artificial Intelligence

Education & Psychology

  • 5.7.6. Philosophy of Science and Technology

Politics & International Studies

  • 5.1.1. Theoretical and Historical Legal Science

Physical Sciences && Technology

  • 1.3.4. Radiophysics
  • 1.3.5. Physical Electronics
  • 1.3.8. Condensed Matter Physics
  • 1.3.9. Plasma Physics
  • 1.3.11. Physics of Semiconductors
  • 1.3.13. Electrophysics and Electrical Engineering
  • 1.3.14. Thermophysics and Theoretical Heat Engineering
  • 1.3.15. Physics of Atomic Nuclei, Particle Physics, and High Energy Physics
  • 1.3.19. Laser Physics

Chemistry & Materials Science

  • 1.4.1. Inorganic Chemistry

Earth & Environmental Sciences for Sustainability

  • 4.3.3. Food Systems