The purpose of the center: Studying the technology, quality and safety of food raw materials and food products and the development of new technologies for the processing of raw materials of plant and animal origin, assistance in the development of existing food technologies and ensuring the development of new technologies and production of the food and processing industry

The tasks of the laboratories are:

- study of the quality of food raw materials and products;

- study of each process of the technological line for the production of meat, dairy products, bakery products;

- mastering the principles of industrial processes for processing raw materials by working on modern technological equipment;

- development and development of biotechnology for the production of high-quality food products from plant and animal raw materials;

- study of technologies for concentration, clarification, separation into fractions, unification of milk, fruit juices, vegetable juices, etc.

- mastering the methods of processing secondary raw materials;

- performance of physical and chemical analyzes of food products and raw materials, determination of the composition of products - proteins, fats, carbohydrates, vitamins, moisture, ash and other studies;

- determination of the rheological properties of food products, semi-finished products and raw materials for their production in order to predict the quality indicators of semi-finished products and finished products;

- development of new food products in accordance with modern principles of food modeling;

- study of the biodiversity of microorganisms living in natural and industrial conditions;

- conducting microbiological research in the field of food safety of the Republic of Kazakhstan;

- participation in the training of highly qualified specialists on the problems of food safety in the Republic of Kazakhstan;

- analysis and assessment of real and potential microbiological risks to human health when using products;

- development of probiotic preparations;

- development of new crop processing products with desired properties for various industries, including food;

- determination of traces of antibacterial substances in milk and fresh meat;

- conducting a qualitative examination of food products and products of processing of crop products in accordance with national and international standards;

- training of highly qualified specialists at the level of bachelors, masters and doctoral students who have the skills to work on innovative equipment;

- conducting laboratory research on orders of enterprises and organizations, research centers and institutes, individual scientists and other individuals.

- support for commercialized university projects, ensuring accelerated scientific and technical development of new technologies.

Price list for the provision of services

Laboratories are actively used in the educational process at various levels of training specialists for the food and processing industry: bachelor's and master's programs. In the educational process, students have the opportunity to get acquainted with modern analytical equipment, see the sequence of processes, determine the quality control scheme for manufactured products and the conditions for ensuring its compliance with the requirements of regulatory documentation and ensuring product safety from the point of view of HACCP.

A good level of laboratory equipment and the availability of a technological line equipped with modern equipment allows students and undergraduates to conduct scientific research with higher accuracy and as close as possible to production conditions.

In the mini-shop for the production of bakery products, students gain knowledge and skills to work in the production of the bakery industry, conduct research in the development of new types of bakery products, here technological modes are worked out at all stages of the technological process, from raw materials to the finished product.

The training workshop for the production of sausages allows students and undergraduates to get acquainted in practice with the full cycle of production of meat products according to the technology. Here students master the technologies for the production of sausages, deli meat products, semi-finished products for general and special purposes, carry out the development of prototypes, their tasting, and also conduct scientific research based on the results of recipes, technology of products from animal raw materials.

In the dairy production training workshop, students learn how to produce various types of dairy products such as cheese, yogurt, ice cream, cream and others. They study the features of milk processing, the use of various cultures and enzymes, the regulation of technological parameters and production conditions. Students also conduct research and development in the dairy industry. They study the influence of various factors on the quality of dairy products, develop new recipes and technological processes in order to improve the functional and organoleptic properties of products.

The Department of Technical Microbiology is engaged in the study of microorganisms used in the production of starter cultures for the production of probiotic fermented milk products such as shubat, koumiss with a long shelf life, probiotics used to prevent and treat gastrointestinal diseases in young animals. In addition, microbiological control of raw materials and products produced in the “Technology and Quality of Food Products” is carried out, i.e. the technological cycle ends completely in this laboratory. The bottling line is designed for bottling and production of yogurt, kefir, starter cultures, probiotics in dry and liquid form.

   On the basis of the center, new elective disciplines are being introduced (“Biotechnology of probiotics and probiotic products”, “Physical and chemical methods for the analysis of dairy products”, “Sensory analysis of food products”, “Technology of milk and dairy products”) and many others. others

1. Project "Modernization of the production processes of functional products based on cow's milk" Grant financing of projects for the commercialization of the results of scientific and (or) scientific and technical activities in conjunction with LLP "Bayserke-Agro",

Implementation period 2019-2021, hands. project Serikbaeva A.D.

2. Project on the scientific and technical program: "Development of high-tech technologies for deep processing of agricultural raw materials in order to expand the range and yield of finished products per unit of raw materials, as well as reduce the share of waste in the production of products", implementation period 2020-2023., hands. project Serikbaeva A.D.

3. The project "Development of technologies for processing agricultural raw materials using Halal standards", implementation period 2021-2023. , hand project Serikbaeva A.D.

Laboratory staff are project executors.

The total area of the center is about 650 m2

Consists of 4 blocks:

Mini-workshop for the production of bakery products

Shop for the production of sausages

Workshop for the production of dairy products

Laboratory of "Technical Microbiology"

Technical equipment:

- Teaching device for butter making (Edibon);

- Training separator for cream production;

- Device for the preparation of sour-milk products;

- Educational vertical press for making cheese;

- Reverse osmosis / ultrafiltration device;

- Device for making homemade cheese;

- Teaching machine for putting water into a plastic type of packaging;

- Educational device for autonomous pasteurization;

- Steam sterilizer;

- Filling line for biomass of lactic acid microorganisms;

- Boxing of biological safety of the second class;

- Thermostats;

- Trinocular microscope;

- A device for determining the rheological properties of grain, flour and dough;

- Infrared analyzer of grain and grain products;

- Electric oven for baking bakery and flour confectionery products;

- Dough sheeter;

- Precision scales;

- A set of equipment and apparatus for a mini-bakery;

And etc.

Plans and reports:

- study of the quality and safety of agricultural products using innovative and standard methods and techniques;

- development and implementation of milk processing technologies (cow, camel, mare, goat)

- development and implementation of farm animal meat processing technologies;

- development and implementation of resource- and energy-saving technologies for processing vegetables, fruits and gourds);

- modeling of technological processes of processing agricultural raw materials using existing equipment.

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