Food Products Technology and Service

    According to Resolution No. 6 of the Ministry of Higher and Secondary Specialized Education of the Republic of Uzbekistan dated 1980, the “Technology of Bread, Pasta, and Confectionery Products” Department was established. From August 28, 2017, according to the new structure of the institute, it was renamed the “Food Technology” Department, a graduating department for the bachelor's degree programs in 5321000–Food Technology (by sectors).

   Heads of the department who worked in the field of Food Technology education: Associate Professors Vosiev M.G., Mokhnacheva A.I., and Isabaev I.B. (1980–2011) – at the “Technology of Bread, Pasta, and Confectionery Products” Department. Associate Professors Tyndybekov O.T., Lavrinovich Yu.I., Ismatov N.A., Boboev S.D., Khaitov R.A., and Adizov R.T. (1981–2013) – at the “Technology of Grain Storage and Processing” Department.

   Heads of the “Technology of Oil and Fat Products” Department: Professor Majidov Q.Kh. (1990–2010). Heads of the “Public Catering Technology and Organization” Department (later renamed “Food Safety” Department): Professors Egamberdiev N.B., Makhmadaliev B.D., Sharifulina T.A., Salomov Kh.T., Associate Professors Salomov B.Kh. and Quliev N.Sh. (1981–2013).

BACHELOR’S DEGREE

60720100 – Food Technology. 1st year

1. 1. Fundamentals of Modern Professional Technology
   2. Composition and Properties of Plant Raw Materials
   

60720300 – Winemaking Technology, Fermentation Products and Non-Alcoholic Beverages Technology

1. 1. Fundamentals of Modern Professional Technology
   2. Composition and Properties of Plant Raw Materials
   

60720400 – Canning Technology

1. 1. Fundamentals of Modern Professional Technology
   2. Composition and Properties of Plant Raw Materials
   

60720100 – Food Technology. 2nd year

1. 1. Food Biochemistry
   2. Food Product Commodity Studies
   3. Food Product Expertise
   4. Commodity Studies of Food Raw Materials and Materials
   5. Food Microbiology
   6. Physico-Chemical Methods for Determining Food Quality
   

60720300 – Winemaking Technology, Fermentation Products and Non-Alcoholic Beverages Technology

1. 1. Food Product Commodity Studies
   2. Food Microbiology
   

60720400 – Canning Technology

1. 1. Food Biochemistry
   2. Food Product Commodity Studies
   3. Food Microbiology and Biotechnology
   4. Physico-Chemical Methods for Determining Food Quality
   

5321000 – Food Technology (by types of products). 3rd year

1. 1. Methods for Studying Food Products
   2. Raw Materials and Food Additives Used in Bread, Pasta, and Confectionery Production
   3. Grain Science
   4. Evaluation of Food Quality
   5. Equipment for Bread, Pasta, and Confectionery Products
   6. Technology of Pasta Production
   7. Technology of Confectionery Production
   8. Flour Milling Technologies
   9. Equipment of Grain Processing Enterprises
   10. Technology of Grain and Grain Product Storage
   

5321000 – Food Technology (by types of products). 4th year

1. 1. Expertise of Bread, Pasta, and Confectionery Products
   2. Confectionery Technology
   3. Bread Biochemistry
   4. Technical and Chemical Control of Bread, Pasta, and Confectionery Production
   5. Feed Production Technology
   6. Expertise of Grain and Grain Products
   7. Technology of Grain and Grain Product Storage
   8. Elevator and Warehouse Management
   9. Fundamentals of Industrial Enterprise Design
   

70720101 – Technology of Food Production and Processing (by types of products)

1. 1. Grain Biochemistry
   2. Innovations in Confectionery, Bread, and Pasta Production Technology
   3. Scientific Foundations for Improving the Efficiency and Competitiveness of Food Production from Vegetable Raw Materials
   4. Ventilation and Pneumatic Transport Equipment
   5. Scientific and Pedagogical Work
   6. Research Work and Preparation of Master's Dissertation
   7. Modern Trends in the Development of Food Industry Technology
   8. Application of Biotechnological Achievements in Agricultural Product Processing
   9. Scientific Foundations of Flour and Grain Technology
   10. Seed Processing
   11. Elevator and Warehouse Industry and Grain Drying
   12. Scientific Practice (Internship)
   

MASTER’S DEGREE

70720101 – Technology of Food Production and Processing (Bakery Products)

70720101 – Technology of Food Production and Processing (Grain Products)

Professors and teachers of the “Food Technology” Department use innovative equipment and technologies available in our laboratories to provide students with deep theoretical and practical knowledge, contributing to their development as qualified specialists. In addition, the department’s researchers are conducting a number of scientific research projects, achieving significant results in this field.

Photos from the training on the HACCP system organized in cooperation with the Uzbekistan Food Industry Association, Bukhara Engineering-Technological Institute, and the German GIZ organization.

Photos from the cultural and educational event dedicated to the 580th anniversary of Alisher Navoi, organized by Senior Lecturer Sh.J. Yuldasheva together with 1st-year students and master's students of the “Food Technology” Department.

Photos from the internship process at “Kogondon Mahsulotlari” JSC with graduating students of the department, guided by Associate Professor Kh.B. Ergasheva and Senior Lecturer Sh.J. Yuldasheva.

Associate Professor N.R. Djurayeva of the “Food Technology” Department became the winner in the nomination “Best Invention and Useful Model” at the “Inventive Woman – 2022” competition.

As part of the initiative of the “Food Technology” Department, a charity event was organized at the “Muruvvat” home for children, where national “adras” fabric clothes and skullcaps were gifted to bring them joy and festive mood.

MONOGRAPHS

1. 1. X.B. Ergasheva, Sh.J. Yuldasheva — A monograph titled “Technological properties of Uzbekistan wheat” was published.
   2. X.B. Ergasheva, Sh.J. Yuldasheva — A monograph titled “Rations for feeding farm animals” was published.

International grants and projects

1. In 2010–2021, the department participated in the regional program “Vocational Education in Central Asia – I” organized by the German Society for International Cooperation (Deutsche Gesellschaft für Internationale Zusammenarbeit – GIZ GmbH) commissioned by the Federal Ministry for Economic Cooperation and Development of Germany. Since 2018, project leader at the institute was M.T. Qurbonov, with participation of department members Prof. Isabaev I.B., Assoc. Prof. Quliyev N.Sh., Assoc. Prof. Atamuratova T.I., PhD Azimov O.N., PhD Djurayeva N.R., and Jabborova S.K., who completed international internships (advanced training) in leading universities of Central Asia. Within this project, 5 modern educational laboratory rooms were fully equipped.

During the project period, the following investments were made in the department:

2. 1. A modern “Food Products Technology” production laboratory was established, and training sessions are being conducted. 2. External investment of 148,000,000 UZS was made for laboratory furniture (Microbiology, Sensor, and Analytical Analysis rooms). 3. Laboratory equipment worth 37,000 euros was provided. 4. Domestic appliances and computer equipment worth 50,000,000 UZS were supplied.

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3. During 2022–2023, within the GIZ (Germany) project “Opening Uzbekistan to the World of Wine (OUWOW)” in cooperation with the University of Coimbra (Portugal), 200,000 euros were allocated for developing new educational materials and training for the “Wine Technology” educational program.

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4. The department has signed cooperation agreements with Dresden University of Technology (Germany), Moscow State University of Food Production (Russia), Tajik Technical University, and Osh State Technical University (Kyrgyzstan), under which scientific and practical activities are being conducted.

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5. A memorandum was signed with Mogilev State University of Food Technologies (Republic of Belarus) to implement a joint program for bachelor’s students in “Food Production Technology,” awarding dual diplomas, and organizing professional development and internships for professors and teachers.

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6. The department’s professors and teachers are carrying out work under the practical project PZ-2019062124 titled “Development of mass food production technology using natural decontaminants” (2022–2023). Funding amount – 400 million UZS.

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7. Food consumption plays an important role in human life. However, the widespread use of intensive technologies, chemical agents, and other non-food additives can lead to food spoilage, including biochemical changes, microbial contamination, and poisoning.
   The development of unwanted microflora leads to product spoilage, causing significant economic losses for producers and consumers.
   Existing biotechnological and chemical decontamination methods have microbiostatic effects but sometimes fail to ensure the required product quality. Research into technologically and economically efficient decontamination methods in hot climate conditions is a pressing scientific and practical issue.

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8. The applied project “Development of technology for producing functionally oriented flour, cereal, and bread products” is planned for 2023–2024. Funding amount – 1.74 billion UZS.
   The project focuses on the importance of functional food products today, their position in developed countries, comparative analysis, and the development of technologies for producing functionally oriented flour, cereal, and bread products based on local raw materials. It also aims to study differences from conventional foods and their preventive and therapeutic properties.

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9. A business contract No. 44-22 worth 50 million UZS was signed with “Oltin Boshoq–Issiq Noni” LLC on the topic “Development of new recipes and technologies for rye bread.”
   The department staff are also conducting work in collaboration with “Tanho Shirin Servis” LLC on the project “Development of technologies for flour-based products of functional purpose.” The research focuses on improving product quality and nutritional value by increasing essential micronutrients in raw materials, enhancing cakes and cookies with natural fruits, reducing calorie content, and producing vitamin-rich products. Pilot batches of these products are being produced.

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10. The department’s doctoral student (DSc) Djurayeva N.R. is conducting research on the topic “Scientific and practical aspects of purposeful combination of raw materials in the production of plant-oil mixtures.” The dissertation aims to develop scientifically grounded formulations and resource-saving technologies for plant-oil composite mixtures with predictable biopotential. The research focuses on improving the physiological and quality indicators of bread and flour confectionery products, extending shelf life, saving main raw materials, and using natural stabilizers effectively. The study involves oils, vegetable fats, amaranth, flax, soy products, emulsified and non-emulsified flour-fat mixtures, and environmentally clean plant raw materials for developing innovative, resource-efficient technologies for producing functional plant-oil compositions.

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11. The department’s basic doctoral student Muzafarova X.M. is conducting research on the topic “Use of unconventional raw materials in developing new formulations of flour confectionery products for gerodietetic nutrition.” In developing functional foods for gerodietetic purposes, it is essential to understand the chemical composition, nutritional value, and processing techniques of raw materials. From this perspective, the main goal of the food industry is to expand the range and improve the technology of gerodietetic food products that meet nutrition science requirements by using natural, inexpensive raw materials. The dissertation proposes practical recommendations for using unconventional raw materials to develop new formulations of flour confectionery products that enhance biotechnological potential for gerodietetic nutrition.

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12. The department’s assistant Ismatova Sh.N. is conducting research on the topic “Rational use of unconventional feed resources in the production of mixed feed.” The purpose of the research is to improve the technology of producing high-nutritional-value compound feeds using non-traditional feed ingredients. The objectives include analyzing and systematizing modern data on improving poultry productivity and reproductive qualities when using unconventional feeds and supplements; selecting and justifying raw material components and pre-treatment methods; studying chemical composition, functional, and technological characteristics; and ensuring feed safety. The research also involves developing technological parameters for unconventional processing of quinoa and amaranth grains, determining their optimal dosage in poultry rations, and studying the effects on growth, meat and egg productivity, and reproduction when compound feeds with unconventional additives are used.

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   Within the framework of the GIZ – German International Cooperation Organization’s “Vocational Education in Central Asia – I” program, during 2019–2020 the department’s scientific laboratory was modernized with an investment of 36,000 euros for three new laboratory units, 150 million soums for furniture, and 60 million soums for new technical equipment.

   Within the framework of the GIZ “Opening Uzbekistan to the World of Wine (OUWOW)” project, in cooperation with the University of Coimbra (Portugal), during 2022–2023 the “Winemaking Technology” educational program was funded with 200,000 euros for the development of new educational and methodological materials and professional training.

JOINT PROGRAMS

   Russian Federation, Moscow State University of Food Production (MGUPP)

   Republic of Belarus, Mogilev State University of Food and Chemical Technologies

   Republic of Latvia, Latvia University of Life Sciences and Technologies