As a structural subdivision it was formed in 2011 and implements the development project of improving modern technologies for processing the products of plant origin և raw materials. Since its establishment till 2020, the division was headed by Professor V.N. Yavruyan. In 2020 Narine Hovhannisyan, Candidate of The Chair of Plant Origin and Raw materials Processing Technologies, was appointed Head of Division. Here is carried out research by 5 employees and only 2 of them have a scientific degree.

The main research works are carried out in the following directions:

1․ Obtaining products of plant origin by using nanotechnologies.

2․ Development of technologies for the production of functional bakery and flour confectionery, enriched with proteins, dietary fibers, vitamins and minerals.

3․ Obtaining natural additives and development of food nanotechnologies.

4․ Development of bakery and confectionery technologies using functional components.

In the nearest future, it is planned to expand the direction of research activities, including the development of methods for obtaining dried fruits, brewery, fibers with Armenian herbs and other products of plant origin, with Armenian herbs.

In recent years, a number of problems have been faced by the Division of Plant Origin products and Raw Material Processing Technologies, in particular: to study the influence of various factors on the process of malic acid fermentation, the probability of spontaneous malic acid fermentation, the conditions with the help of which the lactic acid bacteria are carried out by the pure culture, changes in a number of physicochemical parameters of wine substances, depending on the process of malic acid fermentation. As a result of the previous implementation of scientific topics, a range of equipment and technologies have been developed, in particular:

• New technologies of bread and bakery and also production recipes:
• New confectionery technologies for different groups of the population:
• Functional bakery:
• Canned olive measuring and perforation installation:
• Semi-automatic inspection of cooler bottles:
• Cannery vacuum blocking installation:
• Small-scale vegetable frying installation:
• Set of fruit stone processing equipment:
• Vegetable grilling carousel machine:
• Cultivation machine for Interval space of grape vines:
• Production line vegetable oil from grape seeds:
• Food waste briquetting installation:
• Combined plant for fruits’ and vegetables’ drying:
• Cigarette humidification installation:
• Winemaking technology of Armenian Vermouth wine:
• Processing line for using granular alcohol:
• Vegetable oil producing line.

Some of the above works have been successfully completed and been put into production, and some work is ongoing.

The current innovative programs in the department are based on the current major nutritional requirements and competitive advantages:

• Improving the quality of products:
• Food safety:
• Increase in nutritional value, taking into account the demand of the region:
• Food quality guarantee:
• Possibility of processing alternative raw materials.

The research work, being carried out in the department, is regularly reported at famous local and international conferences (Poland, Bulgaria, Italy, Moscow, etc.).

In recent years, more than 40 scientific works (including articles, methodological instructions and manuals) have been published by the staff of the department, also  patents and useful models for inventions have been received.

The department cooperates with producers and organizations interested in this field. It implements consultation for the employees of the producing and processing enterprises, providing them with consulting materials on modern technologies and equipment, food safety and expertise.

The department constantly supports the students, master students and graduate students to use new and current ideas for the base of their scientific research.