Food Engineering and expertise

Nabiyev Ahad Ali

The head of the department

(022)257 42 02

e.nebiyev@uteca.edu.az

 

Teaching staff of the department

Scientific publications and textbooks

  • 4 textbooks
  • 4 monographs
  • 6 teaching aids
  • 14 methodical instructions
  • 160 articles in the republic
  • 110 articles abroad



The main subjects


  • Techno chemical quality control of food products (bachelor degree)
  • Technology of food products
  • Organization of service at food enterprises
  • National and foreign cuisine
  • Food chemistry
  • Commodity and examination of food products
  • Microbiology, Sanitation and Hygiene
  • Scientific fundamentals of food technology
  • Biotechnology
  • Organization of production at food enterprises
  • Refrigeration technology at food enterprises
  • Techno chemical quality control of raw materials and finished products
  • Drying and technology of food concentrates
  • Cooling and storage technology
  • Theoretical bases of examination of food products
  • Refrigeration technology of food products
  • Commodity science of food products
  • Theoretical Foundations of Commodity Science
  • Expertise of food products
  • Expert evaluation of consumer goods
  • Expert evaluation of non-food products
  • Security of food products
  • Basis of expertise
  • Organization of trade in food products
  • Commodity and anatomy of food raw materials
  • Food technology
  • The equipment of branch
  • Technology of new forms of food
  • Safety of raw materials and food products
  • Technological design of food industry enterprises
  • Technology of production of canned food
  • Rational use of food raw materials
  • Storage technology
  • Identification and falsification of goods
  • Scientific bases of examination of consumer goods
  • General technology of consumer goods production
  • Refrigeration technology of food products
  • The equipment of the enterprises of the supply sphere
  • Expertise of food products
  • Commodity research and examination of food products
  • Organization of production of food industry enter prises
  • General technology
  • Technological bases of production
  •  

  • Modern problems of science in the field of food engineering (master’s degree)
  • History and methodology of science for the engineering of food products
  • Scientific fundamentals of food technology
  • National and foreign cuisine
  • Fundamentals of Scientific Research
  • Modern problems of the science of canning
  • History and methodology of the science of canning
  • Physico chemical basis of processing of food raw materials
  • The use of chemicals in canning
  • Modern problems of the science of canned and food concentrates
  • History and methodology of the science of canned and food concentrates
  • Physico-chemical and biochemical basis for process in graw materials for canned food and food concentrates
  • Theoretical foundations of processing food product swith cold
  • Modern problems of the science of wine making
  • History and methodology of the science of wine making
  • Theoretical foundations of wine production technology
  • Cognac production technology
  • Expertise of the quality of grain-flour products
  • Expertise of the quality of fruits and vegetables
  • Modern problems of the science of examination of consumer goods
  • History and methodology of the science on the examination of consumer goods
  • Consumer requirements for the quality of food products
  • Physical and chemical methods of storage of food products
  • Modern problems of the science of tourism
  • History and methodology of the science of tourism
  • Security and information security in tourism
  • Booking information systems in tourism
  • State Regulation of Tourism in Azerbaijan
  • Organization of service in the food industry
  • Organization of production in the food industry
  • Organization of the hotel business
  • Organization of service at food enterprises
  • Organization of food quality control
  • The use of food additives in the food system
  • Biotechnology of food production
  • Food quality management
  • Production of genetically modified food products
  • Technology of production of functional food products
  • Non-waste technology of canned food and food concentrates
  • Chemical basis for the production of food raw materials
  •  Designing the production of new varieties of canned food and food concentrates
  • Expertise of the quality of meat and meat products
  • Expertise of the quality of edible oils
  • Expertise of the quality of fish and fish products
  • Expertise of food and culinary products
  • Organization of production in the food system
  • Development of technology for the production of new food assortments
  • Industrial technology of food products
  • Methods and tools for research on the engineering of food products
  • Terms of use of food products: calculations and control
  • Theory and practice of production of canned food and food concentrates
  • Application of innovative technologies in food production
  • Methods and tools for research on canning and food concentrates
  • Technological calculations in the production of canned food and food concentrates
  • Theoretical foundations for the production of canned food and food concentrates
  • Application of nano technology in food production
  • Methods and means of research of canned food products
  • Technology of table wine production
  • Technology of production of strong wines
  • Technology of production of champagne wines
  • Methods and tools for wine research
  • Methods and tools for the examination of food products
  • Expertise of the quality of canned products
  • Expertise of the quality of starch, sugar and confectionery products
  • Expertise of the quality of gustatory products
  • Expertise of the quality of artificial (new) food products
  • Expert evaluation of environmentally friendly food products
  • Indicators of contamination and safety of food products
  • Methods and tools for the examination of food products
  • Methods and tools for the study of the tourism industry
  • International tourist organizations
  • Historical Monuments and Tourist Regions of Azerbaijan

 

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EVENTS

Training of personnel

Staff are trained on a bachelor`s level  on the following specialties 

Food engineering

Graduates can work in all branches of the food industry: in wine making, canning, in food production systems, bakery, macaroni,confectionery,meat, dairy, etc. 

Wine making

Graduates can work in wine factories.

Expertise and marketing of consumer goods

Graduates can work in all branches of light and food industry, as well as in customs and examination systems.

 

Staff are trained on a master`s level on the following specialties

 Food engineering

 Graduates can work in all branches of the food industry:in wine making, canning, in food production system, bakery, macaroni,confectionery,meat, dairy, etc.

 Expertise of the quality of consumer goods

 Graduates can work in all branches of light and food industry, as well as in customs and examination systems.

 Examination and marketing of food products

 Graduates can work in all sectors of food production system as well as in customs and examination systems.

 Tourism and hotel business

 Graduates can work in various tourist industries and hotels.

 Wine making

 Graduates can work in wine factories.