TA’LIM OLUVCHILARDA ILMIY DUNYOQARASHNI SHAKLLANTIRISH

Shaxsda ilmiy dunyoqarashni shakllantirish uzoq muddatli jarayon. Dunyoqarash tabiat, ijtimoiy jamiyat, tafakkur hamda inson faoliyati mazmuning rivojlanib borishini belgilab beruvchi dialektik qarashlar va e’tiqodlar tizimi.


26.02.2026 Volume Issue View more Download
CHINGIZ AYTMATOVNING “ERTA QAYTGAN TURNALAR” ASARIDA INSON VA DAVR MUAMMOSI

Ushbu maqola Chingiz Aytmatovning “Erta qaytgan turnalar” asari badiiy- estetik jihatdan tahlil qilinadi. Maqolada Aytmatovning adabiy mahorati, uning dunyoqarashlari va insoniy munosabatlar va tabiatning tasvirlarini o‘z ichiga olganligi ta’kidlanadi va badiiy xususiyatlari, uning jamiyatdagi voqealari tahlil qilinadi.


26.02.2026 Volume Issue View more Download
QURILISH ASBOB-USKUNALARINI IJARAGA BERISH PLATFORMASINI YARATISHNING ILMIY-NAZARIY VA AMALIY ASOSLARI

Mazkur maqolada qurilish asbob-uskunalarini ijaraga berish jarayonlarini raqamli platforma asosida tashkil etishning ilmiy-nazariy asoslari va amaliy yechimlari tahlil qilingan. Tadqiqotda raqamli iqtisodiyot sharoitida qurilish sohasida xizmatlarni avtomatlashtirishning ahamiyati asoslab berilgan, platformaning arxitekturasi, funksional imkoniyatlari va samaradorligi yoritilgan. Ish O‘zbekiston Respublikasida raqamli iqtisodiyotni rivojlantirishga oid davlat siyosati va normativ-huquqiy hujjatlar bilan uzviy bog‘langan.


26.02.2026 Volume Issue View more Download
INNOVATIVE TECHNOLOGIES IN MEAT PRODUCT MANUFACTURING AND THEIR IMPACT ON QUALITY, SAFETY, AND SHELF LIFE

The meat processing industry is undergoing rapid transformation due to the introduction of innovative technologies aimed at improving product quality, ensuring food safety, and extending shelf life. Traditional meat production methods are no longer sufficient to meet modern consumer demands for high-quality, safe, and nutritionally balanced products. This article analyzes the role of advanced processing technologies such as vacuum packaging, modified atmosphere packaging (MAP), biotechnology, low-temperature processing, and fermentation techniques in meat product manufacturing. Special attention is given to their effects on physicochemical properties, microbiological safety, sensory characteristics, and storage stability. The study highlights the importance of integrating innovation with international quality management systems to enhance competitiveness and sustainability in the meat industry.


26.02.2026 Volume Issue View more Download
ZAMONAVIY TA’LIM SHAROITIDA PEDAGOGLARNING KASBIY KOMPETENSIYALARINI SHAKLLANTIRISH VA RIVOJLANTIRISHNING PSIXOLOGIK-PEDAGOGIK JIHATLARI

Mazkur maqolada zamonaviy ta’lim tizimi sharoitida pedagoglarning kasbiy kompetensiyalarini shakllantirish va rivojlantirish masalasi yoritilgan. Tadqiqotda pedagog kasbiy kompetensiyasining nazariy asoslari, psixologik omillari va ta’lim samaradorligiga ta’siri tahlil qilindi. Natijalar pedagoglarning uzluksiz kasbiy rivojlanishi, motivatsiyasi va reflektiv faoliyati ta’lim sifatini oshirishda muhim omil ekanini ko‘rsatdi.


26.02.2026 Volume Issue View more Download
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