KazNARU AND KAZNMU HOLD TWO-DAY EXPERIENCE-SHARING PROGRAMME ON FOOD SAFETY
On November 4–5, 2026, Kazakh National Agrarian Research University (KazNARU) and Asfendiyarov Kazakh National Medical University (KazNMU) held a two-day experience-sharing programme focused on food safety and nutrition science.
The event was organised within the framework of the United Nations Sustainable Development Goals (SDGs), particularly SDG 3 – “Good Health and Well-being” and SDG 17 – “Partnerships for the Goals”. The programme aimed to strengthen scientific and educational cooperation, facilitate the exchange of expertise in food quality and safety, and explore opportunities for joint research.
The first day of the programme took place at KazNARU. Faculty members and students from KazNMU visited the Plant Biotechnology Centre, the Reference Centre for Agricultural Product Safety and Quality, the Scientific and Educational Innovation Centre for Food Technology and Quality, and the Kazakhstan–Japan Innovation Centre to learn about their laboratory facilities and research capabilities. Participants also discussed modern methods of food quality and safety assessment and attended a guest lecture on the “Technology of Meat and Fish Products”.
On the second day, the programme continued at the Kazakh Academy of Nutrition. Faculty members and students from KazNARU visited a museum dedicated to the scientific legacy of Academician Toregeldy Sharmanov and learned about the activities of the Department of Nutrition Science. The scientific session featured presentations on the nutritional and chemical characteristics of traditional meat dishes, alternative protein sources, current food safety challenges, and healthy eating.
At the conclusion of the two-day programme, representatives of both universities discussed prospects for expanding scientific and educational cooperation, implementing joint research projects, and enhancing the professional competencies of specialists.
The programme contributed to strengthening academic ties between the two universities and promoting joint scientific initiatives in food safety and public health.
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