- Department of Food Production Engineering was established in 2019. The department ensures the training of highly qualified staff needed for the food industry. The employees of the department are actively engaged in the process of solving the problematic issues in the mentioned field and developing new innovative technologies.
- The department is headed by Professor Roza Khutsishvili. Address: room 420, II building, phone: 0322 77 11 11 (7367), e-mail: khutsishvili@gtu.ge
- 1 professor, 2 associate professors, 2 assistant professors, 4 guest teachers work in the department.
- Important scientific-research works have been carried out in the department:
- Perfection of the technological process of red wine taking into account current trends; Practically valuable is the work that was carried out to study the effectiveness of various auxiliary materials allowed in winemaking practice, to prevent oxidation of wine made from Georgian grape varieties and to correct deficiencies;
- Also important is the research dedicated to the study of the efficiency of the innovative materials imported to Georgia, used in the European oenological circles, and determining the feasibility of their use in the production of wines from endemic grape varieties;
- It is interesting to study the effects of the use of commercial, dry cultural yeasts imported into Georgia and dominant in the Georgian market on the composition of Georgian wine. Also important is the proposed technology, which ensures the use of non-renewable materials and exogenous enzymes to replace barley malt used in beer production;
- Scientific novelty and practical importance are the studies aimed at the impact of alternative materials of oak barrels on the physical-chemical parameters and organoleptic properties of wine obtained from different raw materials;
- Employees of the department systematically work on the use of local raw materials in food production; Due to the fact that currently in the world market, a lot of attention is paid to the enrichment of food products with proteins, from the researches carried out by them, it is important to note that leguminous crops (soybeans, chickpeas, lentils, beans, etc.) .) use as an additive in the production of bread; Recipes were developed that take into account the use of leguminous crops as additions to "red drum bread" and "rye bread"; Research has also been conducted on the use of pomegranate seeds as a supplement. Research has shown its superiority as a partial substitute for yeast and as an enricher with mineral substances;
- The research, which refers to the use of dry concentrates of different apple varieties in flour confectionery production, showed that the obtained products are significantly enriched with micronutrients;
- The results of the research also showed that the pure composition of the combined fat products can be determined by the differential research method. The melting characteristic of the fatty phase separated from the combined fat is presented on the derivatograph, which allows defining the individual characteristics of fats and determining their naturalness.
- The department has concluded mutual cooperation agreements with enterprises: "Leaderfood" LLC, "Sweet Country" LLC, "4th Bread Factory" JSC, "Ipkli-Digomi" LLC, "Marneuli Canning Factory" LLC, "Kula" LLC, "Mitana" LLC ", "Natakhtari" LLC, etc