Ruziboyev Akbarali Tursunboyevich

Head of department, candidate of technical science, docent

Reception days: Monday-Friday 10⁰⁰-11⁰⁰

E-mail: Akbar216@mail.ru

Phone number: 244-84-05

DEPARTMENT OF FOOD TECHNOLOGY

The Department of “Food-products technology” conducts its activities in the field of education and science on the basis of effective methods used by the world's leading universities and researching groups. In turn, ensures close cooperation with the world's leading higher education institutions (HEIs), research institutes (RIs) and manufacturing corporations. In the department prepares staff for bachelor's, master's, basic doctoral (PhD) and doctoral (DSc) levels.

The existing scientific directions of the department are constantly evolving and constantly updated with the use of innovative educational and scientific technologies. Regular cooperation with manufacturing and relevant industrial enterprises is one of the important factors in the training of young professionals with high scientific potential.

PERSONNEL TRAINING

Currently, the department of “Food-products technology” prepares bachelor and master's students in the following areas and specialties:

1-60720100 - Food technology (fat and oil products)

2-60720100 - Food technology (corn and corn products)

3-60720100 - Food technology (bread, pasta and confectionery products)

4-60720200 – The technology of fats, essential oils and perfumery and cosmetics

5-70720101 - Food production and processing technology (corn products)

6-70720101 - Food production and processing technology (fat and oil products)

This bachelor's and master's degree is one of the most advanced industries in the world and the staff who graduated this field may get the important skills from technology of producing oil products, processing technology of fats, corn and corn products and can continue their activities in food industry enterprises or institutes dealing with scientific problems.

Our students take classes in state-of-the-art educational and science-based laboratories to explore existing processes in production. Real talanted and educated students who are excellent in their respective majors are regularly encouraged.

Students participate in 30 hours of classroom instruction per week, and assessment takes place at the end of each semester. Training is provided in the form of lectures, internships, laboratories and independent study. Students are given a syllabus for each level, which is divided as follows:

SCIENTIFIC DIRECTIONS

In addition to training qualified engineers and technologists, professors and teachers of the department conduct extensive research.

Fat and oil technology:

The results of scientific research on hydrogenation of cotton, soybean and rapeseed oils, decontamination of gossypol in the processing of cotton seeds, improvement of cotton oil refining technologies have been applied to industry at the Tashkent fat and oil combine and Karshi and Kasan oil extraction Plants.

The main scientific directions of the department:

1.      Study of oil production and processing processes from plant seeds in the territory of the Republic of Uzbekistan.

2.      Research on the processes of purification and hydrogenation of vegetable oils.

3.      Improving the scientific basis of complex processing of cotton seeds and efficient use of waste.

4.      Improving efficient and complete processing of non-traditional oilseeds.

Grain and grain products technology:

The scientific potential of the "Technology of grain and grain products" conducts research on the following topics:

1.      Improving the technology of production of compound feed products on the basis of non-traditional raw materials.

2.      To study the impact of local grain and grain processing plant equipment parameters on the technological process.

3.      Development of technology for the production of functional bread-bakery products.

4.      Improving the technology of hydrothermal treatment of local wheat grains.

5.      Improving the technological process of obtaining varietal flour from local wheat grains.

Employees of the department, doctoral students, master's and bachelor's students are involved in this research.

EDUCATIONAL AND SCIENTIFIC LABORATORY DEVICES

The “Food Technology” training laboratory was established in 2016 and the laboratory rooms have been completely renovated. Enriched with laboratory furniture within 2016 and 2017. Laboratory equipments and facilities were delivered and commissioned in 3 phases in 2019-2020. Today, the laboratory has more than 50 pieces of equipment, of which 41 items were purchased under the project "Strengthening the material and technical base of higher education institutions with the participation of the International Development Association."

Magnetic mixer and Shaker

Magnetic mixer – while mixing different liquids or solutions under the influence of a magnetic field, also heats this product.

Shaker– serves to mix different liquids or solutions by using vibration.

Aquadistillator – used for taking distilled water which is the main raw material for laboratory analysis.

Drying cabinet - used for drying products in the laboratory and determining the amount of volatile substances, including moisture (water).

A muffle furnace – is used to heat the products to a high temperature to determine the amount of ash (i.e. minerals) in them.

Moisture analyzer - this equipment serves the quality of the amount of moisture (water) in the product in a short time.

Rotary evaporator - used to separate two or more mixed liquids by evaporation (driving).

Sieve equipment - used to separate products by size (according to size) by the method of sieving.

Laboratory mill - used to grind various scattering products (seeds).

Water bath – is used to create the necessary environment for laboratory tests or processes that take place at a certain temperature (below 100°C).

Automatic titrator – is a device that automatically performs the titration process in the laboratory.

Automatic refractometer - a device that automatically detects the refractive index of liquids or solids (the degree of refraction of light as it passes through the product).

pH meter - used to determine the environment to which the liquid belongs and its pH level (alkaline, acidic or neutral).

Rotational viscometer – is a device for determining the coefficient of friction or viscosity of liquid molecules with each other.

Laboratory reactor – is a device used to perform chemical reactions (processes) that take place in a laboratory under different pressures or vacuums.

A homogenizer – a mixer used to convert a mixture of two or more phases (products) to the same type (homogeneous).

Automatic flashlight detection device in a closed crucible - an automatic device for measuring the flash point of various substances (for oils and greases) by heating them in a closed vessel.

A calorimeter – used to determine the amount of heat a product emits or absorbs during a physical, chemical, or biological process.

Infrared (IR) Fure spectrometer – used to determine the amount of chemical elements in a product depending on the level of absorption and transmission of rays in a specific spectral range.

Atomic absorption spectrometer – used to determine the amount of chemical elements in a product depending on the level of absorption (absorption) of specific spectral rays.

Gas chromatography – used for gas separation to determine the amount of organic and inorganic substances in a product.

High-performance liquid chromatography – used for liquid separation to determine the amount of organic and inorganic substances in a product.

EDUCATIONAL-METHODICAL ACTIVITY

The department organizes training courses for undergraduate students in the following disciplines:

1. Basics of food technology
2. Basics of food and safety technology
3. Technology of producing vegetable oil
4. Researching methods and examination of oils and fats
5. Processing technology of fats
6. Basics of designing industry enterprises
7. Processing technology of fats
8. Technology of storage and packaging of fat and oil products
9. Researching methods and examination of oils and fats
10. The technology of fats, essential oils and perfums
11. Researching methods and examination of oils and fats
12. Basics of technology of processing of plant raw materials
13. Producing technology of essential oils
14. Producing technology of perfumery and cosmetics
15. Examination of essential oils and perfumery and cosmetics
16. Chemistry and technology of fine organic synthesis
17. Modern technology of flour and cereal production
18. Technology of mixed feed production
19. Technology of grain and grain products storage
20. Basics of designing industry enterprises
21. Technology of mixed feed production
22. Examination of grain and grain products
23. Technology of grain and grain products storage
24. Technology of production of bread, pasta and confectionery
25. Bakery technology
26. Bakery biochemistry
27. Pasta technology
28. Confectionery technology
29. Technological and chemical control of bread, pasta and confectionery

Training courses for master’s in the following disciplines:

Special sections for the production of vegetable oils

Refining and catalytic modification of fats

Fat and oils chemistry

Fundamentals of scientific research in the production of fat and oil products

Technology for the production of solid oils and detergents

Examination of oil and fat products

Basics of designing fat and oil industry enterprises

Bakery biochemistry,

Scientific basis of flour technology,

Grain processing plant equipment,

The standard basis in the elevator, flour and mixed feed industry,

Seed processing,

Registration and reporting in grain storage and processing enterprises,

Elevator-warehousing industry and grain drying.

*- disciplines for specialty students

PROFESSOR-TEACHERS WORKING AT THE DEPARTMENT:

Fat and oil products

1. Ilxamdjanov P – candidate of chemical sciences, docent
2. Abduraximov A.A. – doctor of technical sciences, docent
3. Serkayev Q.P.–d.s. (DSc)professor
4. Akramova R.R.-f.d. (PhD)  dotsent
5. Yunusov O.Q. – candidate of technical sciences dotsent
6. Xasanov A.X.- f.d. (PhD)  dotsent
7. Raximov D.P. - f.d. (PhD) v.b. dotsent
8. Xodjayev S.F. - f.d. (PhD), head teacher      
9. Salijanova Sh.D. - f.d. (PhD), head teacher        
10. Xamidova M.O.- f.d. (PhD), assistent
11. Ashurmatova G.I. - head teacher      
12. Fayzullayev A.Z.  - assistent
13. Xakimova Z.A.– assistent
14. Gaipova Sh.S. – assistent

Corn and corn products

15.  Jaxongirova G.Z. – f.d. (PhD)  v.b.professor
16. Gafurova D.A.- candidate of technical sciences, dotsent
17. Agzamov X.K.- candidate of technical sciences
18. Boltaboyev U.N. – f.d. (PhD)  dotsent
19. Normatov A.M. - f.d. (PhD)  dotsent
20. Sanayev E.Sh. - f.d. (PhD),katta o’qituvchi
21. Ayxodjayeva N.K, - candidate of technical sciences, dotsent
22. Maxmudova D.X. - head teacher
23. Mirolimova A.I.- head teacher
24. Usmonova B.A.- assistant
25. Sarbolayev F- head teacher