History of the direction “Technology of oils and fats” of the department “Technology of food and perfumery and cosmetic products”:
In 1940, on the recommendation of Professor M.E.Elgort, the Department of Organic Chemistry and Technology of Fats was created at the Central Asian State University, which later became part of the Central Asian Industrial Institute. In 1946, the department was divided into two independent departments: Organic Chemistry and Technology of Fats. The first head of the department was Professor M.I.Niyazov. Among the first teachers were B.T.Zabramniy, D.T.Katz, Z.U.Usmonova and A.S.Magdamov.
From 1953 to 1962, the department was headed by academician A.I.Glushenkova, and from 1962 to 1989 professor A.Abdurakhimov. In the period from 1989 to 1993, the head of the department was associate Professor Y.Kadyrov, and then from 1993 to 1995, associate professor P.G.Ilkhamdjonov. From 1995 to 2010, the department was headed by professor Y.Kadyrov, after which from 2010 to 2016 associate professor K.P.Serkaev, and from 2016 to 2018 professor U.K.Abdullaev.
From 1953 to 1962, the department was headed by Academician A.I.Glushenkova, and from 1962 to 1989 - Professor A.Abdurakhimov. In the period from 1989 to 1993, the head of the department was Associate Professor Y Kadirov, then from 1993 to 1995 - Associate Professor P.Ilkhamdjonov. From 1995 to 2010, the department was headed by Professor Y.Kadirov, after which from 2010 to 2016 - Associate Professor K.P.Serkaev, and from 2016 to 2018 - Associate Professor U.K.Abdullaev. From 2018 to the present day, the head is Professor A.T.Ruzibaev.
The history of the direction “Technology of grain and grain products”:
In 1975, at the request of the Ministry of Grain Preparation, students were accepted to the Chemical Technology Department of the Tashkent Polytechnic Institute in the specialty of "Grain Storage and Processing Technology". Leading specialists from the Ministry of Grain Preparation were involved in teaching specialized disciplines. In 1978, the head of the technical department of the "Ministry of Grain Preparation" P.M.Tursunkhodjaev, “Honored Engineer of the Republic”, PhD in Economics, began working as the head of the department of “Grain Storage and Processing Technology”.
In 1982, in connection with the opening of the Bukhara Institute of Food and Light Industry, the department was transferred to Bukhara. However, due to a shortage of staff, in 1993 the department was reopened at the Tashkent Institute of Chemical Technology, where Associate Professor P.M.Tursunkhodjaev became the head of the department.
From 1995 to 1996, the department was headed by Professor M.Rakhimdjonov, then from 1996 to 2004 by Associate Professor N.K.Aykhodjaeva, and from 2004 to 2005 by Associate Professor T.T.Mirkholikov. In September 2005, the department merged with the department of “Fat and Oil Technology” and received the name “Technology of Oils and Grain Products”, which was headed by Professor Y.Kadirov.
Since the 2011-2012 academic year, the department was called “Food Technology”, covering the areas of grain product technology, oil and fat technology, sugar and fermentation technology. In 2023, the department was renamed “Technology of Food and Perfumery-Cosmetic Products”.
Currently, the department employs 6 professors, 14 associate professors, 7 senior lecturers, 3 assistants, 5 trainee teachers, as well as research associates, a laboratory manager and laboratory assistants.
The Department of Technology of Food and Perfumery-Cosmetic Products carries out its activities in the field of education and science based on effective methods used by leading world higher education institutions and research groups. The main goal is, in turn, the training of personnel for bachelor’s, master’s, basic doctoral (PhD), doctoral (DSc) degrees for leading world higher education institutions (HEIs), research institutes (RIs) and manufacturing corporations working in the field of food and perfumery-cosmetic products.
As a priority for the development of the scientific and scientific-pedagogical direction of the department, innovative educational and scientific technologies are used and constantly updated, and the existing scientific directions of the department are regularly developed. Constant cooperation with production and specialized industrial enterprises is considered one of the important factors in the education of young personnel with high scientific potential, and at present the department has established cooperation links with modern enterprises in all regions of our Republic, as well as with foreign universities.
In addition to training qualified process engineers, professors and teachers of departments conducting large-scale scientific research, including: The results of scientific research on the production of vegetable oils, fat processing, flour, bread, pasta and confectionery were published by Sardoba agro xolding LLC, «Chirchiq grand» LLC, «Qarshi yog‘-ekstraksiya» JSC, «TOP OIL» LLC, «Kattaqo‘rg‘on yog‘-moy» JSC, JSC «Koson yog‘-ekstraksiya», LLC «Integral invest», JSC «Urgench yog‘-moy», LLC «Alviero», JSC «Yangi-Boysun», AP «Тoshkent-non» and LLC «Qadr Don Non Savdo».
The main scientific directions of the department:
Direction “Technology of oils and fats”:
1. Research of the processes of production and processing of oil from plant seeds in the territory of the Republic of Uzbekistan.
2. Investigation of the processes of purification and hydrogenation of vegetable oils.
3. Improving the scientific basis for the complex processing of cotton seeds and the efficient use of waste.
4. Acceleration of the process of hydrogenation of vegetable oils with effective detoxification of the catalyst.
5. Modernization of technologies for the extraction and refining of oils obtained from safflower cake.
6. Improving the technology to efficient and complete processing of non-traditional oil crops.
7. Improving the technology to produce new types of dietary margarine products.
8. Improving the technology for obtaining dietary liquid margarine using local vegetable oils.
9. Study of the production of emulsifiers for the margarine industry based on local raw materials.
10. Development of technology for low-calorie emulsion products based on fat substitutes.
11. Improvement of the technology for the production of margarine products using fat substitutes.
12. Improving the scientific and technical basis for electrophysical acceleration of the process of cottonseed oil purification in miscella.
13. Improving the technology of obtaining margarine products of high stability using natural antioxidants.
14. Creating highly stable margarine products using natural antioxidants.
15. Improving the technology for producing fats for the margarine industry based on the process of modifying vegetable oils.
16. Development of technology for the use of enzymes in the production of cottonseed oil and biologically active peptides.
Direction “Grain and grain products technology”:
1. Improving the technology of producing compound feed products based on non-traditional raw materials.
2. Studying the influence of local grain equipment parameters and grain processing plants on the technological process.
3. Creating a technology for producing functional bread products.
4. Improving the technology of hydrothermal treatment of local wheat grain.
5. Improving the technological process for obtaining varietal flour from local wheat.
6. Improving the technology of using fruit and vegetable powders in the production of grain products.
7. Developing an effective method for processing wheat flour in flour production.
8. Research and development of an effective method for granulating cotton seeds.
9. Improving the technology for producing non-traditional pasta and instant pasta.
10. Obtaining a new universal surfactant based on chemical industry waste.
11. Studying the technology for producing bakery products from local gluten-free raw materials.
12. Developing a technology for producing gluten-free bakery products.
13. Improving the technology for producing compound feed.
Direction “Perfume and cosmetic products”:
1. Technology of production of moisturizing cream based on local fatty raw materials.
2. Development of cosmetic products based on essential oils obtained from local oil raw materials.
3. Promising ways of development of cosmetic products based on essential oils obtained from local fatty raw materials.
4. Technology of production of cosmetics from local olive oils.
5. Extraction of biologically active substances from secondary products of olive fruits and their use in cosmetic products.
6. Technology of production of children's cosmetics based on local fatty raw materials.
7. Technology of production of decorative and cosmetic products based on local oil raw materials.
8. Technology of production of synthetic detergents.
The department staff, doctoral students, master's students and bachelors were involved in this research work.
- biochemical, microbiological, and chemical analysis of perfumery, cosmetics, and food products;
- compliance with the requirements of human safety and toxicology in the production of goods;
- compliance with hygienic and sanitary rules at work;
- taking into account the requirements of the physiology of nutrition in the production of products;
- know the basics of all food technologies;
- the use of research methods for perfumery, cosmetics, and food products;
- evaluation of the quality of perfumery and cosmetic products;
- application of business technology knowledge in professional activities;
- effective use of raw materials in perfumery and cosmetic products;
- production of essential oils;
- production of perfumery and cosmetic products;
- storage and packaging of perfumery and cosmetic products;
- the use of chemical processes for fine organic synthesis products;
- production of surfactants;
- have the skills to search, analyse, and use regulatory documents in their professional activities.
Educational and methodological work of the department
1. Monographs:
1. Sh.D.Salijonova, A.T.Ruzibayev, D.P.Rahimov Diabetik margarin retsepti va texnologiyasi. - Toshkent: Poytaxt exclusive nashriyoti. Monografiya, 2022. – 116b.
2. E.Sh.Sanayev Noan’anaviy va tez tayyorlanadigan makaron ishlab chiqarish texnologiyasi. - Toshkent: Fan ziyosi nashriyoti. Monografiya, 2022. – 96b.
3. Sh.S.Gaipova, A.T.Ruzibayev, Sh.D.Salijonova, A.A.Abdurahimov, Z.A.Xakimova Mahalliy xom ashyolar asosida funksional qo`shimchalar bilan boyitilgan yog‘li emulsiya mahsulotlari. - Toshkent: Poytaxt exclusive nashriyoti. Monografiya, 2022. – 116b.
4. A.T.Ruzibayev Katalizatorni samarali detoksiyatlash usullarini qo‘llab yog‘larni gidrogenlash texnologiyasini takomillashtirish. - Monografiya - Toshkent: Poytaxt exclusive nashriyoti, 2022. – 94b.
5. A.T.Рузибоев, С.А.Абдурахимов, С.С.Ачилова Современная технология процесса рафинации саломаса с получением конкурентоспособных маргаринов Монография, Т.: Издательство «Poytaxt exculisive», 2022, -107 с.
6. Д.Д.Мирходжаева, Г.З.Джахангирова, Х.К. Агзамов, К.А. Махмудов Дуккакли дон экинларидан олинган унларни нон-булка маҳсулотлари сифатига таъсирини тадқиқот қилиш. Монография, Т.: Издательство «Navro‘z», 2022, 165 бет.
7. А.Х.Хасанов Разработка технологии применения ферментов при извлечении хлопкового масла и биологически активных пептидов. Монография, Т.: Издательство «Ziyo nashr-matbaa», 2023, 92 бет.
8. Б.Ш.Усмонов, A.T.Рузибоев Качество и безапасность пищевых продуктов Т.: Издательство «Poytaxt exculisive», 2022, -44 с.
2. Patent, utility model:
1. Artikov Askar Artikovich, Masharipova Zulxumar Atabekovna, Firdavs Orifjon o‘g‘li, Sarbolayev Farruxbek Nabiyevich, Maksudova Aziza lkramdjanovna, Mirkomilov Abduraxmon Mirabbos o‘g‘li // Foydali modelga patent O‘zbekiston Respublikasi adliya vazirligi huzuridagi intellektual mulk agentligi // № FAP 01832 // FAP 2020 0160 // Intellektual — mulk agentligi 17.02.2022.
2. Tuychiyeva Dilrabo Mamirjonovna, Djaxangirova Gulnoza Zinatullayevna, Kimsanboyev Nodirbek Shoirbek o‘g‘li, Yusupov Bekzod Dilmurod o‘g‘li, Yulchiyev Aslbek Baxtiyorbekovich // Foydali modelga patent O‘zbekiston Respublikasi adliya vazirligi huzuridagi intellektual mulk agentligi // № FAP 02077 // FAP 2021 0369 // Intellektual — mulk agentligi 23.09.2022.
3. Baltabayev Ulug‘bek Narbayevich, Baymuhammedov Muhammadali Хаmidullayevich, Miralimova Aziza Isamutdinovna // Ixtiroga patent O‘zbekiston Respublikasi adliya vazirligi huzuridagi intellektual mulk agentligi // № IAP 07106 // IAP 2019 0169 // Intellektual — mulk agentligi 09.09.2022
4. Gaipova Shaxnozaxon Saidazim qizi, Ruzibayev Akbarali Tursunboyevich, Abdurahimov Ahror Anvarovich, Salijonova Shaxnozaxon Dilmurodovna, Xakimova Zulfiyaxon Azizovna // Kunjut kunjarasi qo‘shilgan parhezbop mayonez // Ixtiroga patent O‘zbekiston Respublikasi adliya vazirligi huzuridagi intellektual mulk agentligi // № IAP 78326 // IAP 2023 0041 // Intellektual — mulk agentligi 25.01.2023
5. Salijonova Shaxnozaxon Dilmurodovna, Ruzibayev Akbarali Tursunboyevich, Abdurahimov Ahror Anvarovich, Gaipova Shaxnozaxon Saidazim qizi, Xakimova Zulfiyaxon Azizovna, Xodjayev Sarvar Fahreddinovich, Fayzullayev Asliddin Zuvaydulloyevich // Topinambur tuganagining suvli ekstrakti qo‘shilgan parxezbop margarin // Ixtiroga patent O‘zbekiston Respublikasi adliya vazirligi huzuridagi intellektual mulk agentligi // № IAP 27801 // IAP 2023 0142 // Intellektual — mulk agentligi 03.03.2023
6. G.Z.Djaxangirova, F.N.Sarbolayev, Sh.I.Bekmirzayev // Oʻzbekiston Respublikasining Dasturiy mahsulotlar davlat reyestri 02.05.2023 y, № DGU 24541 // Ikki komponentli don aralashmalaridan pomol partiya tayyorlashni xisoblash dasturi.
7. G.Z.Djaxangirova, F.N.Sarbolayev, Sh.I.Bekmirzayev // Oʻzbekiston Respublikasining Dasturiy mahsulotlar davlat reyestri 02.05.2023 y, № DGU 24540 // Uch komponentli don aralashmalaridan pomol partiya tayyorlashni xisoblash dasturi.
8. G.S.Aliyeva, G.Z.Djaxangirova // Oʻzbekiston Respublikasining Dasturiy mahsulotlar davlat reyestrida 28.04.2023 y. № DGU 24420 // Nоn mаhsulоtlаrini bоyitish uchun vitаmin-minerаl аrаlаshmаlаri.
3. Handbook, textbook:
1. Y.Q.Qodirov, A.T.Ruzibayev, A.A.Abdurahimov. Yog‘larni rafinatsiyalash va katalitik modifikatsiyalash. darslik. – T.: Shafoat Nur Fayz, 2022. – 272 b.
2. A.T.Ruzibayev, Sh.D.Salijonova. Qattiq yogʻlar va yuvuvchi vositalar ishlab chiqarish texnologiyasi. darslik. - History and Page, T. 2022. - 152 b.
4. Study guide:
1. A.T.Ruzibayev, A.A.Abdurahimov, A.N.Ahmedov. O‘simlik moylari ishlab chiqarish texnologiyasining maxsus boblari. o‘quv qo‘llanma. – T.: Poytaxt exclusive, 2022. – 292 b.
2. G.Z.Djahangirova, D.X.Maxmudova Pazandachilik texnologiyasi. o‘quv qo‘llanma. – T.: Xalq-nashriyoti, 2022. – 240 b.
3. S.F.Xodjayev, Sh.D.Salijonova, A.Z.Fayzullayev. Oziq-ovqat texnologiyasi asoslari. o‘quv qo‘llanma. – T.: Ziyo-Nashr, 2023. – 112 b.
4. Н.К.Айходжаева Қандолатчилик технологияси. Ўқув қўлланма. “Муҳаррир нашриёти” нашриёт-матбаа бирлашмаси. 2022.- 284 b.
5. Д.X.Махмудова Пазандачилик технологияси. Ўқув қўлланма. “Муҳаррир нашриёти” нашриёт-матбаа бирлашмаси. 2022.- 364 b.
Scientific grants, business contracts at the department
1. AM-FZ-201908159 - Development of technology for producing dietary margarine enriched with functional additives based on local raw materials.
2. AM-FZ-2019081448 - Rational use of waste from the production of gluten-free bakery products using local raw materials.
3. AL-7823051664 - Production of chocolate paste with reduced sugar content based on local raw materials.
4. Lease of laboratory premises (CHEMO LAB LLC).
5. Lease of laboratory premises (FARMATSIYA-INNOVATSIYA MARKAZI LLC).
6. Coordination and execution of technological regulations for the production of unrefined, refined, deodorized and packaged vegetable oil with a capacity of 30 tons per day at Mirdjalil Grand Invest Private Enterprise.
Participation in conferences and seminars
The department regularly participates in international conferences and seminars organized by the institute jointly with prestigious universities in Latvia, India and Turkey. Among the events:
- “Research for rural development 2024”
- Trends and innovations in food technology (from farm to fork)”
- “Barqaror rivojlanish va yashil iqtisodiyot”
- “Women in STEM-2024”
All teachers of the department constantly improve their qualifications and have IELTS and CEFR certificates confirming their knowledge of the English language.
International relations of the department
The department actively cooperates with a number of international organizations and universities:
- Research Institute of Food and Processing Industry of Kazakhstan
- Kazakhstan University of Technology and Business
- South Kazakhstan State University named after Mukhtar Avezov
- Osh Technological University
- Kyrgyz State Technical University named after Razzakov
- Peter the Great St. Petersburg Polytechnic University
- Belarusian State University of Food and Chemical Technology
- Latvian University of Life Sciences
- University of Debrecen
- Kaunas University of Technology
- University of Copenhagen
- Istanbul Technical University
- Istanbul Aydin University
- Yildiz Technical University
Joint educational programs
Based on the Decree of the President of the Republic of Uzbekistan No. DP-4391 dated July 11, 2019 “On measures to introduce new management principles into the system of higher and secondary specialized education” and the order of the rector of TICT No. 734 dated August 12, 2019 “On the organization of joint educational programs in cooperation with the Belarusian State Technological University of Belarus and the Mogilev State Food University”, in cooperation with the Tashkent Institute of Chemical Technology and the Belarusian State Technological University, a department of “Training based on international joint educational programs” was created as part of TICT.
Starting from the 2018-2019 academic year, the practice of organizing the training of students in joint educational programs and issuing dual recognition diplomas based on mutual consent of the Tashkent Institute of Chemical Technology and foreign partner higher education institutions has been introduced. Including training of specialists in 4 educational areas in 4+1 correspondence courses and 3 master's degree specialties in 1+1 training of specialists based on joint educational programs with the Belarusian State Technological University (BSTU) of the State of Belarus.
The training of specialists in joint educational programs has begun: full-time bachelor’s degree 2+2, part-time 4+1, 3+2, and master’s degree specialists 1+1.
