KAZNARU PROFESSIONAL DEVELOPMENT DEPARTMENT ORGANIZES A PROFESSIONAL DEVELOPMENT COURSE FOR THE ACADEMIC STAFF OF ALMATY TECHNOLOGICAL UNIVERSITY

From December 22, 2025 to January 6, 2026, the Professional Development Department of KazNARU organized a professional development course under the program “Modern Food Technologies and Methods of Their Analysis” for the academic staff of Almaty Technological University.

The Program Leader and Lecturer is Bibipatima Yertayevna Yerenova, Head of the Scientific and Educational Innovation Center for Food Technologies and Quality, Doctor of Technical Sciences, Associate Professor.
The person responsible for conducting practical training sessions is Zhanna Batyrkhanovna Dosimova, Research Fellow at the Reference Center for Safety and Quality of Agricultural Products, Master of Chemical Sciences.

At present, the importance of modern food technologies and methods of their analysis cannot be overestimated in today’s world, where food security, nutritional quality, and public health have become key priorities. This field affects the most fundamental aspects of human life and well-being and is critically important for the sustainable development of the economy and society as a whole.

In this context, innovations in the food industry and the development of advanced analytical tools are of strategic importance. According to the Food and Agriculture Organization of the United Nations (FAO), innovations make it possible not only to preserve essential nutrients but also to enrich food products with necessary vitamins, micro- and macroelements, creating so-called functional foods designed for specific consumer groups. This directly correlates with the World Health Organization (WHO) recommendations aimed at preventing chronic diseases associated with unhealthy diets.

Along with the development of production technologies, methods for controlling the quality and safety of food products are undergoing global changes. Modern, highly sensitive, and rapid analytical methods make it possible to promptly detect harmful contaminants such as pesticides, toxins, allergens, or undesirable microorganisms, which is critically important for preventing foodborne outbreaks and protecting public health.

Under conditions of complex global supply chains, the risk of food fraud is increasing, including the substitution of expensive ingredients with cheaper analogues. Modern analytical methods help confirm product authenticity and protect both consumers and conscientious producers. Accurate analytical data on product composition and structure enable correct and comprehensive labeling, thereby increasing trust in the product and the brand.

In this regard, the relevance of the topic “Modern Food Technologies and Methods of Their Analysis” is fundamental and обусловлена the need to provide the population of Kazakhstan with high-quality, safe, and nutritious food products. Modern food technologies require innovative control methods, while innovative analytical methods, in turn, stimulate the improvement of production processes.

Mastering modern food technologies and methods of their analysis is a key factor in enhancing the professional competence of technologists in the food processing and food industries, as well as specialists of analytical laboratories.

Thus, the development and implementation of the professional development program on modern food technologies and methods of their analysis is driven by:

• the demand for qualified specialists capable of solving complex, multifactorial tasks of modern food production;

• the strengthening of state control measures over food quality and safety;

• the need to ensure laboratory compliance with international standards;

• the emergence of innovative next-generation food production technologies;

• the dynamic development of the food and food processing industries.

The purpose of the course is to develop participants’ professional knowledge of modern food technologies, modern methods and instruments for controlling food quality and safety, practical skills in determining quality and safety indicators of food products based on standardized high-precision methods using modern measuring instruments and testing equipment, as well as to acquire competencies in controlling the quality and safety of food products of animal and plant origin.