Development of Methods for Using Seeds of Cereals and Oilseeds for the Production of Food Products

Abduvali Toshev, D.Sc. (Engineering), Professor

Production Technology and Catering Organisation

Developing resource-saving technologies of using seeds of cereals and oilseeds for the production of food products based on the analysis of scientific and technical information and modern trends in the development of the food market

• Analysing the market of production and use of seeds of cereals and oilseeds;
• Studying the chemical composition and nutritional value of seeds of cereals and oilseeds (determination of the content of proteins, carbohydrates, lipids, vitamins, minerals, analysis of amino acid composition, fatty acid composition);
• Studying the physical and chemical properties of the seeds of cereals and oilseeds (soluble substances, acidity);
• Developing the technology for processing seeds of cereals and oilseeds for the use in food production;
• Developing the technology for the production of food products using seeds of cereals and oilseeds (flour confectionery products, cereal raw bars and mixtures, confectionery pastes, etc.);
• Developing recommendations for the implementation of the proposed technologies in production

5 Master’s students of specialisation 19.04.04 Technology of Products and Catering Organisation (Innovative Technologies in Production and Organisation of Catering Companies)

Souzpischeprom Association, LLC