History of creation

In 1976 in Ganja branch of Azerbaijan Polytechnic Institute named after Chingiz Ildirim the faculty of "Production Technology of Food and Light Industry" was established. In the same year "Chemistry and technology of canning" chair was established at this faculty. In the same year the chair was headed by Associate Professor Ismail Sadykhov.

In 1981, after the establishment of the branch of Azerbaijan Technological Institute on the basis of the department, the speciality "Canning Technology" was separated from this department and began to function as the department "Technology of Food Preserves" under the leadership of Professor Nadir Masim oglu Huseynov.

In 2002 the chairs "Technology of canning" and "Biochemistry" were united in the chair "Technology of canning and sugar-containing products", and the leadership of the chair was entrusted to associate professor Mazahir Medzhid oglu Javadov. In the following years this chair was united with the chairs of "Winemaking" and "Technology of storage, processing of grain and bakery and confectionery products" and the chair "Technology of food products" was created.

In 2005 the chair "Technology of food products and tourism" was created and since the same year the chair is headed by a professor. Nabiyev Ahad Ali oglu was elected as director.

In 2015, all departments related to food specialties were merged and renamed the Department of "Food Engineering and Expertise." Prof. Ahad Ali oglu Nabiyev was elected as the head of the department. In 2026, it has been renamed the Department of "Food Engineering and Winemaking."

The teaching staff of the chair is 26 persons, technical staff is 7 persons. The teaching staff consists of 1 professor, 8 associate professors, 5 deputy associate professors, 7 senior lecturers and 5 assistants.

Specialities

Bachelor  level of Education

1. 050642 - "Food Engineering".
2. 050644 - "Expertise and marketing of consumer goods".
3. 050707 - "Winemaking".

Master's level of education

1. Technology of catering products production and catering organisation. 1;
2. Technology of winemaking and fermentation production;
3. Food safety.
4. Expertise and marketing of food products;
5. Customs inspection;

Subjects taught in the first semester of the academic year 2022/2023 at the Department of Food Engineering and Expertise

1.	Wine production technology
2	Wine tourism
3	Adulteration and identification of wines
4	Commodity of materials
5	Organisation of food trade
6	Modern physical methods of research in winemaking.
7	Research and evaluation of raw materials for wine.
8	Technology of bread and pasta production.
9	Technical and chemical quality control of raw materials and finished wine products.
10	Equipment of the enterprises of the sphere of circulation.
11	Expertise of non-food products
12	Technology of alcoholic and non-alcoholic drinks.
13	Nutrition and health in food engineering
14	Technology of catering products.
15	Technology of production of co-operative wines.
16	Expertise of non-food products
17	Biology
18	Technology of production of semi-finished products in catering.
19	Chemistry of wine
20	Expertise of drinks
21	Technology of fruit and berry wines.
22	World winemaking
23	Development of tourist product
24	Technology of canned food production.
25	Technological operations in the food industry.
26	Environmental impact assessment
27	Biochemistry
28	Technology of winemaking-2.
29	Fundamentals of hygiene.
30	Microbiology, sanitation and hygiene.
31	Methods of analysis in winemaking.
32	Tasting
33	Examination of plastic masses and chemical colours
34	Safety of consumer goods
35	Technology of cognac production.
36	Equipment and technological vessels in winemaking.
37	Safety of food products
38	National and foreign cuisine.
39	Fundamentals of toxicology.
40	Marketing of consumer goods

Subjects taught in the department of full-time undergraduate students of II semester

1	Introduction to the speciality
2	Food Biochemistry
3	Biotechnology
4	Equipment and technological utensils in winemaking
5	Microbiology of wine
6	Technology of non-alcoholic and low-alcoholic drinks
7	Biochemistry of food products
8	Technology of food products cooling
9	Technology of sugar and sugar products production
10	Technology of canned food production
11	Technology of production of catering products
12	Technology of milk and dairy products production
13	Production technology of meat and meat products
14	Food safety
15	Technology of functional drinks
16	Techno-chemical control in winemaking
17	Technology of production of liqueur-vodka products
18	Technological bases of production

                    

Disciplines taught in the first year in the first semester of the 2022/2023 academic year in the master's program at the department of “Food Engineering and Expertise”.

1	Fundamentals of research work
2	Modern problems of environmental engineering science
3	Modern problems of food engineering
4	About wine production technology in Azerbaijan and in the world
5	Modern problems of canning technology
6	Expertise and marketing of quality of fruit and vegetable production
7	Expertise of tinned products that have passed customs control
8	Theoretical bases of foodstuffs technology
9	History and methodology of canning technology
10	Expertise of quality and marketing of plant-based food products
11	Customs clearance
12	Chemical safety of food products
13	Cuisine of national and foreign countries
14	History and methodology of food engineering
15	Physico-chemical bases of canned food production
16	Modern problems of the science of expertise and marketing of consumer goods
17	Food additives and biologically active additives in production of food products
18	Theoretical bases of cognac alcohol and brandy production technology
19	Application of its chemicals in canning production
20	History and methodology of the science of expertise and marketing of consumer goods

Disciplines taught in the second year of the first semester of the academic year 2022/2023 in the Master's programme at the Department "Food Engineering and Expertise"

1	Technological calculations in the production of food products
2	Organisation of service in catering enterprises
3	Biochemistry of wine.
4	Expertise and marketing of organic food products
5	Microbiological safety of food products.
6	Safety of food products
7	Theoretical bases of dessert wine production technology.
8	Expertise of alcoholic and non-alcoholic beverages quality
9	Inspection of grain and flour products undergoing customs control.
10	Genetically modified foodstuffs.
11	The use of food additives in the public catering system.
12	Production technology of champagne and other sparkling wines.
13	Technical and chemical control of raw materials and food products.
14	Organisation of production in the food system
15	Rational use of food raw materials.
16	Biotechnology of food production
17	Microbiology of wine.
18	Technology of bread and bakery products production.

The programmes of the subjects taught at the chair are approved and published by the Ministry of Science and Education of the Republic of Azerbaijan.

The annual plan of work on the subjects taught at the chair and the teaching of these subjects in accordance with the requirements of the credit system, approved subject programmes, curricula, plans of teaching and learning work on subjects (forms 3, 3A and 6), The schedule of open classes of teachers, the schedule of consulting hours of teachers and the schedule of scientific seminars have been developed and approved.

The department has electronic versions of lecture texts of professors and teachers during the academic year, they are transferred to the university library and are regularly monitored.

One month before examinations, exam tests and examination tickets are prepared and approved at the department meeting.

Research works

When checking the conduct of research works in the department and the participation of students in research works, to what extent they are guided, it was found that research works and the topics of scientific seminars are conducted according to the management of the department, and students, masters and doctoral students actively participate in these works.

The three-year thematic plan of research works to be carried out in the department for 2020-2023 is as follows:

Theme of the task: Improving the technology of production of environmentally friendly food products in the conditions of food safety in the country.

Theme: Development of innovative technology of production of functional bakery products.

2021 - Analysis of the current state of production of functional bakery products and trends to expand their range (summary of literature)

1.1.Significance of functional bakery products in the concept of healthy nutrition.

1.2.Modern aspects of the use of non-traditional raw materials in the production of functional bakery products.

1.3.Technological operations of bread products production by stages.

1.4.Quality indicators of flour obtained from wheat, pea and lentil varieties.

2022 - Experimental study of quality indicators of wheat, pea and lentil flours.

1.1.Selection of the object of research and the current state of the issue.

1.2.Study of quality indicators of flour obtained from wheat, pea and lentil varieties.

1.2.Comparative analysis of flour obtained from wheat varieties with pea flour.

1.3.Comparative analysis of wheat and lentil flours.

2023 - Development of innovative technology for the production of bakery products.

1.1.Comparative analysis of quality indicators of bread and bakery products made from a mixture of wheat and pea flours.

1.2.Comparative analysis of quality indicators of bread and bakery products made from a mixture of wheat and lentil flour.

1.3.Development of technological scheme of bread and muffin production.

1.4.Organoleptic evaluation of bakery products.

1.5 Mathematical and statistical processing of the obtained results.

Total number of doctoral and dissertation students in the department

On the PhD programme				On the PhD programme
Doctoral student		Dissertation student		Doctoral student		Dissertation  student
intramural	extramural	intramural	extramural	intramural	extramural	intramural	extramural
-	2	-	-	-	-	-	3

List of doctoral students and dissertation student of the department

Full name	Form of education	Specialization Code and Name
Bagyrzade Afag Sahib	Doctoral student (extramural)	3309.01 – Technology of food products
Babaev Azer Karim	Doctoral student (extramural)
Aslanova Mehriban Sahib	PhD (Dissertation student)	3309.01 Technology of food products
Babayeva Ulduz Ali
Gurbanova Sevda Oktai

Scientific works published in the last 5 years at the department «Food engineering and expertise».

yearss	Name and surname of lecturer
	Ahad Nabiyev	Eldeniz Bayramov	Afet Gasymova	Mardan Tagiyev	Mushfig Khalilov	Aygun Gadzhieva	Mehriban Aslanova	Inara Kazimova	Sevda Gurbanova	Urkhan Mehdiev	Afag Bagyrzade	Simuzer Farajeva	Ulduz Babayeva	Mehman Ismailov
2018	19	15	27	8	5	6	-	6	1	2	1	2	2	-
2019	15	16	25	7	1	3	2	3	2	1	1	-	1	-
2020	20	13	17	5	1	1	2	1	1	1	1	5	4	2
2021	5	6	11	3	1	2	4	2	3	1	1	1	-	1
2022	17	9	10	4	7	3	5	2	5	8	3	2	2	1
2023	15	4	13	8	7	5	5	3	3	2	8	5	4	4
TOTAL	91	63	103	35	22	20	18	17	15	15	15	15	13	8

Lecturers, whose articles were published in Thompson Reuters and Scopus

Teachers whose articles have been published in Thompson Reuters and Scopus

Scientific works of professors and teachers published over the past 5 years (table continued)

Enterprises for practice

Contracts have been concluded with the following places of practice of the department:

1. Chocolate factory "Jardin-Royal"
2. Ganja Neon Company
3. LLC "Ganja-Dairman"
4. Agsu plant for processing juices and wine “Az-Granata”
5. “Star of the East” Shamkir Winery
6. OJSC “Ganja Wine 2”
7. Ganja regional branch of “AKTA”
8. Shamakhi Meysari Winery LLC

Administrative and social activities of department employees

Staff of the department actively participate in the public life of the city and the university.

Associate Professor Omarov Yashar Adil is temporarily acting as a  rector of Azerbaijan Technological University.

Head of the department, Professor Nabiyev Ahad Ali is deputy chairman of the Training and Methodical Council of Azerbaijan Technological University, member of the University and Faculty Scientific Council, Ganja Council of Elders.

Associate Professor Ismailov Mehman Telman is the Dean of the Faculty of Food Engineering.

Associate Professor Mehdiyev Urkhan Jalil is a member of the Faculty Academic Council and Chairman of the Ethics Commission.

Associate Professor Bayramov Eldeniz Anvar is the secretary of the Academic Council of the Faculty, a member of the Teaching and Methodical Council of the University.

Associate Professor Gurbanova Sevda Oktay is the secretary of the Academic Council of the University.

Senior Lecturer Askerov Hafiz Yusif - Deputy Dean for scientific work of the Faculty of Food Engineering.

Assistant Mehdizade Nabi Zeynal - Deputy Dean of the Faculty of Food Engineering.