Head of the chair: PhD in biology, Assoc.Prof. Maharramova Mehriban Hamid

Telephone: +(994) 12 564-60-34
e-mail: g.abbasbeyli@unec.edu.az 


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The employees of the Department participated in the II Plov Festival

The II International Plov Festival was held on December 11, 2015 by the Ministry of Culture of the Republic of Azerbaijan and the National Culinary Association of Azerbaijan. The festival was organized in the “Serin”( “Cool”) wedding palace.

Employees of the Departments of Design and Technology of Food Products – N.Kh.Rahimov, A.Gurbanova, E.M.Omarova, M.H.Maharramova, S.M.Maharramova and M.Yusifova actively participated in the festival. The purpose of the festival is to get acquainted with the rice culture of different countries and familiarize foreign guests with the porch of the Azerbaijani cuisine. At the festival, different kinds of Turkish, Indonesian, Iranian, Saudi Arabian, Tajik, Uzbek, Indian, Korean plovs were demonstrated. In the end, the President of ANKA Tahir Amiraslanov gave detailed information about rice culture.

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Assistant Professor of UNEC research Technological Characteristics of Foodstuff (27.04.2017)
UNEC Graduates: “The Knowledge obtained at the university is very useful in the working process” (21.04.2017)
UNEC Students are to pass an Internship in “Az-Granata Juice and Wine Processing Plant” (31.10.2016)
Scientific Seminar held at UNEC (26.05.2016)
UNEC Staff at the Exhibition of “WorldFood Azerbaijan” (20.05.2016)
UNEC Students become familiar with Swiss Cuisine  (19.04.2016)
ASUE Employee in the International Scientific and Technical Conference (04.05.2015)

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About the chair

The chair has been operating since June 1996. In 1996-2000 there were taught more than 10 specializations and vocational disciplines for undergraduate and graduate education. Among them- technology of food industry products, theoretical foundations of technology of cake products, technological design of catering facilities, food physiology, food microbiology, technical microbiology, sanitation and hygiene and so on. can be shown. In the years of existence personnel development in three specialties were carried out in the department. Since 2000, the new chair was established at the same department: “Technology of bakery products and field equipment” (former head of the department, Assoc. Prof. X.S.Mustafayev, then G.Abbasbeyli). Therefore, cadres’ development at the Department of “Technology of food products” was conducted only in two majors- Technology OF Catering and “Design and design specialties in the technology of food products and food industry”.

Subsequently, another department was separated from the chair and the Department of “Technology of Meat, Fish and Dairy Products” was created (director Prof. R.A.Aliyev). Candidate of technical sciences, Assist. Prof. N.H.Gurbanov headed it for many years.

The department closely collaborated with a number of universities and scientific institutions of the Republic and foreign countries. Among them are Moscow Academy of National Economy, Kiev University of Trade-Economics, Mogilyov Institute of Technology, Russian Food Institute, Malta Culinary Association, Azerbaijan Technological University, Azerbaijan National Culinary Center and others.

During the existence of the department published textbooks and numerous scientific articles. Some of the employees of the department had links with different production areas, including the Turkish firms “Baba” in Khirdalan, “Serin” (“Cool”) company in Baku, Pharmaceutical Association of the Ministry of Health of the Republic of Azerbaijan.

In 2009, the chair was combined with the departments “Technology of bakery products and field equipment” and “Technology of fish, meat and dairy products” and continued their activity as the department of “Technology of food products”. Since 2005, Associate Professor G.Abbasbeyli has headed the department.

Development of Bachelors and Masters on “Technology of food products” (specialty “Food Engineering”), “Technology of bakery products” and “Artistic design and design in food industry and catering” (design), “Bread, macaroni, flour confectionery products and technology of food concentrates”,  “Technology of meat and meat products”, “Technology of fish and fish products”, “Technology of baking products”, “Technology of winery and fermentation”, “Technology of milk and dairy products” are carried out here.

The laboratories “Production technology of mass nutrition products”, “Laboratory of research and quality control of mass nutrition products”, “Laboratory of scientific-research problems for graduate students and dissertators”, “Technology of bakery products” “Technology of meat and fish products” and others perform under the department.

As a rule, production and other experiments are being implemented in advanced catering and food industry enterprises, including Bismak food industry complex, Baku Champagne Factory, as well as at the National Culinary Center of Azerbaijan.

The department has established relations in its scientific performance with the Kiev National Trade Economic University, Mogilyov Food University, Institute of Food Products Technology and Food Chemistry of Berlin Technical University, Moscow State University of Food Products Technology, Pyatigorsk Technological University, Azerbaijan Technological University.

Most of the various materials on food technology, process and machines, their ethnography are published in the USA, Germany, Russia, Turkey, Belorussia, Ukraine and other countries. Most of the scientific work was devoted to the technologies of producing nutritional products of functional significance and the creation and research of equipment and apparatus in this field. Employees of the department received grants in the field of science and participated in international scientific competitions.





Main subjects taught:

  • Technology of bakery and pasta products
  • General technology of food products
  • Theoretical basis of bakery, pasta, confectionery and food concentrates technology
  • The technology of food concentrates
  • The technology of floured and confectionery products
  • Winemaking technology
  • The technology of fermentation products
  • Theoretical basis of winemaking and fermentation products technology
  • Wine chemistry
  • The technology of alcohol-free products
  • Food physiology
  • Microbiology, sanitation and hygiene
  • Production technology of catering products
  • Organization of service at catering offices
  • The technology of national cuisine products
  • The technology of meat and meat products
  • Theoretical basis of meat and meat products technology
  • Basics of livestock and anatomy and physiology of agriculture livestock
  • Cooling technology of meat and meat products
  • Technology of fish and fish products
  • Basics of fishing, anatomy and histology of fish species
  • Cooling technology of fish and fish products
  • Theoretical basis of fish and fish products technology
  • The technology of milk and dairy products
  • Theoretical basis of milk and dairy products technology
  • The microbiology of milk and dairy products
  • The technology of harvesting and storage of forest food products and medicinal herbs
  • Processing technology of forest food products and medicinal herbs
  • Theoretical basis of processing technology of forest food products and medicinal herbs
  • The organization of forest food products and medicine plants harvesting



Т. 050642 – Food products engineering

– Technology of bakery, pasta, confectionery and food concentrates
–  Technology of winemaking and fermentation production
–  Technology of catering products

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The  Academic Staff: