Storage, processing of agricultural products and oil technology

STORAGE, PROCESSING OF AGRICULTURAL PRODUCTS AND OIL TECHNOLOGY

    In accordance with the new structure of the Institute, the department was separated from the Department of Food Technology and began its work in August 2022.

    The teaching staff of the department consists of 11 professors-teachers, including 2 doctors of science, 2 candidates of science associate professors, 4 doctors of science (PhD) associate professors, 2 assistant, 1 trainee teacher -the scientific potential is 78%.

Bachelor's

1. Direction 60811300 - Technology of storage and processing of agricultural products, bachelor's degree


2. 1.Biology and genetics
   2.Biophysics and agrometeorology
   3.Botany and plant physiology
   4.Commodity research of agricultural products
   5.Fruit and vegetable growing
   6.Plant science
   7.Fundamentals of safety of agricultural products
   8.Physical and chemical methods for determining the quality of agricultural products
   9.Technology of storage and processing of fruits and vegetables
   10.Technology of storage and processing of fruits and vegetables
   



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3. Direction 60811800 - Fruit growing and viticulture, bachelor's degree


4. 1.Biology of fruit crops
   2.Soil science and agrochemistry
   3.Agriculture and melioration
   4.Grape growing technology
   5.3Vegetable growing and melons
   6.Intensive fruit growing
   7.Grape breeding and ampelography
   



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5. Direction 60720100 - Food technology (oil and fat technology, bachelor's degree


6. 1. Chemistry of fats and oilseeds
   2. Technology of production of vegetable oils
   3. Technology for processing vegetable oils and fats
   4. Technology of storage and packaging of oil and fat products
   5. Methods of research of fats and oils
   6. Surfactants in the production of vegetable oils and fats
   



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7. Direction 60720200 - Technology of oils, essential oils and perfumes and cosmetics, bachelor's degree


8. 1. Technology of production of essential oils
   2. Raw materials for perfumery and cosmetic products
   3. Flavors and dyes
   4. Technology of production of perfumery and cosmetic products
   5. Technology of storage and packaging of perfumery and cosmetic products
   

Master's

1. Direction 70720101 - Technology of production and processing of food products (oil and fat products) master's degree


2. 1. Chemistry of fats
   2. Refining and catalytic modification of fats
   3. Technology for the production of solid oils and detergents
   4. Fundamentals of catalysis and catalysis
   5. Fundamentals of designing oil and fat industry enterprises
   

    Oltiyev Azim Tuykulovich– Impovement of technology for transesterificationof mixtures of oils and fats using effective catalysts.
   Fayzullaev Askar Razhabbaevich - Fundamentals of improving the technology for obtaining powdered products during the processing of root raw materials

SCIENTIFIC ARTICLES IN JOURNALS INCLUDED IN "WEB OF SCIENCE", "SCOPUS" AND OTHER INTERNATIONALLY RECOGNIZED BASES

 1.Majidov Kakhramon Halimovich. Majidova Nargiza Kakhramonovna The evalution of catalysts for the hydrogenation of oil sand fats. International Journal of Early Childhood Special Education. Vol 14, Issue 05 2022 pp 3994-3997
2.Majidova Nargiza Kakhramonovna. Excellense in detergent production technology. International Journal of Advanced Research in IT and Engineering Vol. 11 No. 5 May 2022 Р-23-27
3.Majidova Nargiza Kakhramonovna Оptimization of Technological Parameters For Deodorization of Vegetable Oils. . International Journal of Innovative Research in Science, Engineering and Technology Volume 10, Issue 12, December 2021.Р-15388-15389
4.Majidova Nargiza Kakhramonovna. Application of mathematical processing methods for optimizing the hydrogenating catalysts. Accepted in the journal The American Journal of Engineering and Technology. Volume 03 Issue 05 May 2021. Р-23-27
5. Majidov Kakhramon Halimovich. Theoretical approach to the evaluation of catalysts for the hydrogenation of oils and fats International Journal of Mechanical Engineering. Vol. 7 No. 1 January, 2022
6. Majidov Kakhramon Halimovich.The development of an optimal formulation of detergent.International Journal of advanced research in Science, Engineering and Technology Volume 8, Issue 1, January 2021.Р-16516-16518
7. Сабирова Наргиза Нусратовна. Применение полученных шортенинг жиров в маргариновой продукции. «Universum: Технические науки» журнал. Россия 2020. №11 (80)
8. Сабирова Наргиза Нусратовна. Исследование темперирующих свойств шортенинг-жиров на основе хлопкового масла//UNIVERSUM: Технические науки. Научный журнал. № 9 (66), С.81-85, Москва, 2019.
9. Sabirova Nargiza Nusratovna. Characteristics of new kinds of shortenings// Austrian Journal of Technical and Natural Sciences № 11-12, Vienna 2018 November December, pp.16-19 9. 10.Sabirova Nargiza Nusratovna. Indicators providing quality and safety of food products Biomedical Journal of Scientific & Technical Research. The USA-2018. Vol.5, Issue 5.
10.Oltiev Azim To`yqulovich. Improvement of the technology of catalytic hydrogenization of cotton oil. Journal of nutrition and food processing, Auctores Publishing – Volume1-10009

1. Mazhidova Nargiza Kakhramanovna “Investigation of the hydrogenation of cottonseed oil on stationary catalysts. Mogilev 2021 page 173
2. Mazhidova Nargiza Kakhramanovna Ways to improve technologies for processing local varieties of wheat. Mogilev 2021 page 94
3. Mazhidova Nargiza Kakhramanovna Hydrogenation of cottonseed oil on new generation catalysts. Mogilev 2021 page 174
Mazhidova Nargiza Kakhramanovna Study of triglyceride isomerism of fatty acids in the hydrogenation of cottonseed oil. Mogilev 2021 page 171
5. Mazhidova Nargiza Kakhramanovna Triacylglycerol composition of cottonseed oil during hydrogenation on a stationary and powdered catalyst. Bukhara 2021 page 33
6. Mazhidov Kakhramon Halimovich. Assessment of the competitiveness of enterprises in the oil and fat industry during technological modernization. Abstracts of the international scientific conference of students and graduate students. Mogilev April 21-24, 2022.
7. Mazhidov Kakhramon Halimovich. Improving the washing properties of solid soaps using local raw materials. Mogilev 2021 page 167
8. Fayzullaev Askar Razhabboevich.Technology for obtaining a powdered semi-finished product from carrots Materials of the VI International Scientific and Technical Conference.Voronezh.December 11-12, 2017.p 803-805
9. Faizullaev Askar Razhabboevich. Fat-soluble food coloring for the food industry Proceedings of the XIII international scientific and technical conference. Mogilev, April 23-24, 2020. p.421
10. Faizullaev Askar Razhabboevich. Waste-free technology for processing red beets in the production of food dyes. Proceedings of the XIII International Scientific and Technical Conference. Mogilev, April 23-24, 2020. p.420
11. Sabirova Nargiza Nusratovna. Quality and range of consumer shortenings or special purpose fats. XII-International scientific and technical conference "Technique and technology of food production" - Republic of Belarus, Mogilev, April 18-19, 2019. P.109
12 Sabirova Nargiza Nusratovna Basic concepts in the field of improving the nutrition of the population with fat-containing products. XII International scientific - technical conference. "Technique and technology of food production", Mogilev, 2018. P.81
13. Oltiyev Azim Tuikulovich. Scientific basis of the technology of interesterification of oils and fats. Abstracts of reports technique and technology of food production. Mogilev 2016.S.141.
14. Sadikov Iskandar Shavkievich. Study of the effect of lanthanides on chlorella vulgaris. Abstracts of the international. conf. "Modern problems of ecology and environmental protection and biotechnology" Tashkent., 2022. p.675
15. Sadikov Iskandar Shavkievich Influence of the main factors on the intensity of the respiration process during the storage of oilseeds. Production. Technology. Ecology. (ProTEK 20) Collection of works of youth scientific and technical. Conf with intl. Participation. Issue 21. P. 139- 143

TEXTBOOKS, ELECTRONIC TEXTBOOKS

1. K.Kh. Mazhidov, F.B. Ashurov, K.K. Sattarov “Fundamentals of food technology” textbook
2. K.Kh. Majidov. S.Sh.Ismatov. N.K.Majidova “Processing of vegetable oils and fats” textbook
3. N.K. Mazhidova. N.N. Sabirova “Food chemistry and biochemistry” textbook
4. K.Kh.Mazhidov, N.K.Mazhidova. "Technology of production of vegetable oils" textbook