WHEAT RESOURCES IN KAZAKHSTAN: ECONOMIC GROWTH THROUGH DEEP PROCESSING
On November 20, 2025, the Department of “Food Technology and Safety” of the Faculty of Engineering Technologies hosted a guest lecture by Nurlan Buratovich Dautkanov, Candidate of Technical Sciences and Leading Researcher at the Kazakh Research Institute of Processing and Food Industries.
The lecture focused on “Wheat Deep Processing Technology.”
In his presentation, the scientist thoroughly explained the economic and scientific foundations of deep wheat processing, its morphological structure, processing stages, and technologies for producing bioconversions, hydrolysates, glucose–fructose syrups, modified starch, amino acids, organic acids, and gluten.
During the lecture, students learned about the following key topics:
• Wheat production potential in Kazakhstan (808 kg of wheat per person);
• Economic advantages of deep processing: selling 1 million tons of raw wheat generates $150–200 million, while deeply processed products bring $1.5–4 billion;
• The importance of forming a national engineering pool;
• Technological schemes for producing starch, gluten, molasses, bioethanol, organic acids, and amino acids;
• Modern industrial equipment used in processing operations.
The event was attended by 3rd-year students of groups TPP-23-06K and TPRP-23-07K, as well as faculty members Ismatullaev S.L., Boranbayeva T.K., and training master Dadasheva R.T. Students asked practical and industry-focused questions, strengthening their professional competencies at the intersection of science and production.
This guest lecture provided students with a valuable opportunity to understand innovative processes in wheat deep processing, explore the potential of applying scientific achievements in industry, and broaden their professional orientation as future specialists.
The event continues the department’s systematic efforts to enhance the quality of education, develop scientific and innovative directions, and foster cooperation with industry experts.
