Scientific and educational innovative center of technology and quality of food products

The main objective of the Center is to widely involve students in conducting research work using modern standard research methods and measuring instruments, testing and technological equipment.

The main tasks of the Center are to teach practical skills in developing technology and conducting research on the quality of food raw materials and food products, to develop innovative technologies for processing agricultural raw materials of animal and plant origin, to assist in the development of existing food technology and to ensure the development of modern technologies for food and processing industry enterprises, as well as to study the physicochemical and rheological properties of flour, dough, bread and bakery products, and the physicochemical properties of milk and dairy products.

1. Services for determining the physicochemical parameters of premium and first grade wheat flour:

1.1. Acidity according to GOST 27493-87;

1.2. Humidity according to GOST 9404-88.

2. Services for determining the organoleptic parameters of bread and bakery products:

2.1. Shape, surface, color according to GOST 5667-65.

3. Services for determining the physicochemical parameters of bread and bakery products:

3.1. Humidity according to GOST 21094-75;

3.2. Acidity according to GOST 5670-96.

4. Services for determining the organoleptic parameters of drinking milk:

4.1. Taste and smell according to GOST 28283-2015.

5. Services for determining the physicochemical parameters of drinking milk:

5.1. Density according to GOST 3625-84;

5.2. pH (active acidity) according to GOST 32892-2014;

5.3. Temperature according to GOST 26754-85;

5.4. Titratable acidity according to GOST 3624-92.

6. Services for determining the organoleptic parameters of whole raw milk:

6.1. Taste and smell according to GOST 28283-2015.

7. Services for determining the physicochemical parameters of whole raw milk:

7.1. Titratable acidity according to GOST 3624-92;

7.2. Density according to GOST 3625-84.

8. Services for determining the physical and chemical parameters of kefir, fermented baked milk, sour milk, yogurt, acidophilus and fermented milk products enriched with bifidobacteria bifidum:

8.1. Density according to GOST 3625-84;

8.2. Pasteurization according to GOST 3623-2015;

8.3. Titratable acidity according to GOST 3624-92.

Services provided by the testing training center

Project for the implementation of applied scientific research in the field of the agro-industrial complex under the scientific and technical program BR24892775 "Development of technology for complex and deep processing of agricultural raw materials for food production, ensuring high quality and safety of manufactured products" for 2024-2026 of the budget program 267 "Increasing the availability of knowledge and scientific research" under subprogram 101 "Program-targeted financing of scientific research and events" on the topic: "Development of a complex and waste-free technology for processing agricultural raw materials of animal origin (whey)"

Project manager: Serikbaeva A.D., Doctor of Biological Sciences, Professor

Executors: Suleimenova Zh.M., Candidate of Biological Sciences, Dosimova Zh.B., Master of Chemical Sciences, Kaumenova A.E., Master of Technical Sciences

Amount of funding: 75,000,000 tenge

Implementation periods: 2024-2026

Project for commercialization of the results of scientific and (or) scientific and technical activities for 2024-2026 on the topic: "Production of therapeutic and prophylactic products from mare's milk"

Project Manager: Serikbaeva A.D., Doctor of Biological Sciences, Professor

Executors: Suleimenova Zh.M., Candidate of Biological Sciences

Funding amount: 341,660,007.18 tenge

Implementation period: 2024-2026

The structure of the Scientific and Educational Innovative Center for Food Technology and Quality includes the laboratories "Analysis of the Physicochemical Properties of Food Products and the Ecological Quality of Soil, Water and Raw Materials" and "Food Technology".

The laboratory "Analysis of the Physicochemical Properties of Food Products and the Ecological Quality of Soil, Water and Raw Materials" the activities of which are aimed at determining the organoleptic, physical, chemical and rheological indicators of flour, dough, bread, bakery products, milk and dairy products using modern standard research methods, measuring instruments and testing equipment.

The module for determining the organoleptic, physicochemical parameters of flour, bread and bakery products and the structural and mechanical parameters of the dough provides an assessment of the quality of flour raw materials, dough pieces, bread and bakery products, as well as the rheological properties of the dough, which predetermine the quality of bread and bakery products and allows you to quickly assess the purpose of the flour used, since the properties of the dough depend on all the constituent components of the flour, their interaction and mutual influence.

The module for determining the organoleptic and physicochemical indicators of milk and dairy products ensures high-quality analysis and obtaining accurate and objective information on the composition and quality of milk and dairy products, necessary for monitoring compliance with regulatory requirements, determining nutritional value and identifying counterfeiting.

The laboratory "Food Technology", the structure of which includes educational and production mini-workshops for the production of bakery products, for processing meat and milk.

In the educational and production mini-workshop for the production of bakery products, students receive full knowledge and acquire practical skills in the process of practical training and passing various types of professional practice, conduct research work on the development of new recipes and technologies, practicing modes and parameters of technological processes for the production of bakery and flour confectionery products on modern educational technological equipment.

In the educational and production mini-workshop for meat processing, students have the opportunity to get acquainted with the full technological cycle of meat product production using traditional technology, master new technologies for the production of sausages, gourmet meat products, semi-finished products for general and special purposes in the process of practical training, develop new recipes, practice the modes and technological parameters of meat product production as a result of research work on the topic of diploma papers and master's theses.

In the educational and production mini-workshop for milk processing, students practice the modes and parameters of the technological process of production of traditional and new types of dairy products of various assortments and compositions, including national fermented milk products in the process of practical training, undergoing various types of professional practice and conducting research work.

Scientific articles published in foreign scientific journals
included in the Web of Science and Scopus databases

1. Ye. Medvedkov, B. Yerenova, Yu. Pronina, N. Penov, O. Belozertseva, N. Kondratiuk (2021). Extraction and characteristics of pectins from melon peel: experimental review. Journal of Chemistry and Technologies, 29 (4), 650-659. https://doi.org/10.15421/jchemtech.v29i4.252250

2. Yerenova, B., Tlevlessova, D., Kairbayeva, A., Nabiyeva, Z., Almaganbetova, A., Sakyp, N. (2022). Influence of the pressing technique and parameters on the yield of oil from melon seeds. Eastern-European Journal of Enterprise Technologies, 5 (11 (119)), 38-47. https://doi.org/10.15587/1729-4061.2022.265672

3. Sagymbek, F., Abdigaliyeva, T., Serikbaeva, A., Kozhahmetova, Z., & Suleimenova, Z. (2023). Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare’s milk and koumiss to create probiotic preparation. Potravinarstvo Slovak Journal of Food Sciences, 17, 777-787. https://doi.org/10.5219/1906

4. Brindyukova, A., Yerenova, B., Syzdykova, L., Abdiyeva, K., Tlevlessova, D. (2023). Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis. Eastern-European Journal of Enterprise Technologies, 3 (11 (123)), 60-67. https://doi.org/10.15587/1729-4061.2023.282061

5. Moldakhmetova, G., Kurmanov, R., Toishimanov, M., Temirbayeva, K., Suleimenova, Z. Palynological, physicochemical, and organoleptic analysis of honey from different climate zones of Kazakhstan. Caspian Journal of Environmental Sciences, Vol. 21 No. 3 pp. 543-553. https://doi.org/10.22124/cjes.2023.6931

6. Toishimanov, M., Nurgaliyeva, M., Serikbayeva, A., Suleimenova, Z., Myrzabek, K., Shokan, A., & Myrzabayeva, N. (2023). Comparative Analysis and Determination of the Fatty Acid Composition of Kazakhstan’s Commercial Vegetable Oils by GC-FID. Applied Sciences, 13(13), 7910. https://doi.org/10.3390/app13137910

7. Toishimanov, M., Suleimenova, Z., Myrzabayeva, N., Dossimova, Z., Shokan, A., Kenenbayev, S., Yessenbayeva, G., & Serikbayeva, A. (2024). Effects of Organic Fertilizers on the Quality, Yield, and Fatty Acids of Maize and Soybean in Southeast Kazakhstan. Sustainability, 16(1), 162. https://doi.org/10.3390/su16010162

8. Yerenova, B., Tlevlessova, D., Almaganbetova, A., Almasbek, A. (2024). Development of rational compositions for multicomponent juices based on melon crops. Eastern-European Journal of Enterprise Technologies, 4 (11 (130)), 87-98. https://doi.org/10.15587/1729-4061.2024.310327.

9. Bibipatyma Yerenova, Yuliya Pronina, Nikolay Penov, Rada Dinkova-Hadzhiyski, Nataliia Kondratiuk, Aigul Almaganbetova. Optimisation of the composition of мelon-based sorbets using simplex-centroid processing system. (2025). Scifood, 19(1), 128-144. https://doi.org/10.5219/scifood.11

Scientific articles published in foreign periodicals

1. Goranova, Z., Vasileva, A., Durakova, A., & Yerenova, B. (2022). Sorption Characteristics of Flour Mixtures Enriched with Apple Pomace. In Journal of Mountain Agriculture on the Balkans (Vol. 25, Issue 1, pp. 436-451).

2. Ruskova, M., Petrova, T., Goranova, Z., Penov, N., Simitchiev, A., Nenov, V., & Yerenova, B. (2022). Effect of Process Variables on the Density of Apple Pomace - Wheat Semolina Extrudates. In Journal of Mountain Agriculture on the Balkans (Vol. 25, Issue 3, pp. 241-251).

3. Goranova, Z., Ruskova, M., Petrova, T., Penov, N., Simitchiev, A., & Yerenova, B. (2022). Effect of Functional Formulas on Some Attributes and Antioxidant Activity of Instant Kissel from Extruded Apple Pomace. In Journal of Mountain Agriculture on the Balkans (Vol. 25, Issue 5, pp. 439-458).

4. Yerenova, B., Medvedkov, Y., Tlevlessova, D., Kairbayeva, A. (2022). Resource-saving melon processing technology. EUREKA: Life Sciences, 4, 54-75. https://doi.org/10.21303/2504-5695.2022.002636

Scientific articles published in publications recommended by the
Committee for Quality Assurance in Science and Higher Education of the 
Ministry of Science and Higher Education of the Republic of Kazakhstan

1. Еренова Б.Е., Пронина Ю.Г. Исследование влияния низкотемпературного хранения на вкусо-ароматические свойства сорбе на основе дыни // Научн.-технич. журнал «Новости науки Казахстана». – 2019. – №1(139). – С. 162-172.http://www.vestnik.nauka.kz/wp-content/uploads/2019-%D0%9D%D0%9D%D0%9A-%E2%84%961-17.04.19.pdf?ysclid=lantime2ox432320675

2. Sagymbek Ф., Serikbaeva А., Abdigaliyeva, T., & Yelnazarkyzy Р. (2023). Probiotics and their application in aquaculture for improving the growth and immunity of fish. BULLETIN of the L.N. Gumilyov Eurasian National University. BIOSCIENCE Series, 144(3), 16-25. Retrieved from https://bulbio.enu.kz/index.php/main/article/view/269

3. Еренова, Б., & Сақып, Н. (2023). Определение оптимального состава продуктов направленной функциональной эффективностью на основе плодов бахчевых культур. Izdenister Natigeler, (2 (98), 400-411.https://doi.org/10.37884/2-2023/40

4. Сулейменова, Ж., Досимова, Ж., Боранбаева, Т., Болат, А., & Жүнісбек, А. (2023). Возможность использования плодов черного тутовника для получения фруктового йогурта. Izdenister Natigeler, (3 (99), 11-25. https://doi.org/10.37884/3-2023/02

5. Еренова, Б., & Алмаганбетова, А. (2023). Технология производства смузи на основе плодов бахчевых культур функциональной направленности. Izdenister Natigeler, (3 (99), 364-371. https://doi.org/10.37884/3-2023/37

6. Еренова, Б., & Алмаганбетова, А. (2024). Исследование качественных показателей смузи функциональной направленности на основе плодов бахчевых культур. Izdenister Natigeler, (1 (101), 320-327. https://doi.org/10.37884/1-2024/31

7. Еренова, Б., & Алмасбек, А. (2024). Разработка рецептуры и технологических режимов производства многокомпонентных соков функциональной направленности на основе плодов бахчевых культур. Izdenister Natigeler, (1 (101), 311-319. https://doi.org/10.37884/1-2024/30

Scientific articles published in collections of materials 
of the International forum and conferences

1. Еренова Б.Е., Сақып Н.Е. Исследование органолептических показателей смузи функциональной направленности на основе плодов бахчевых культур // Қазақстанның ауыл шаруашылығына еңбек сіңірген қызметкері, академик Қалдыбек Сәбденұлы Сәбденовтың 90 жылдығына арналған «Ғылымдағы сабақтастық – аграрлық ғылым мен өндірістің тұрақты дамуының негізі» атты жас ғалымдар мен студенттердің халықаралық ғылыми-тәжірибелік конференциясының мақалалар жинағы, 20-21 сәуір 2023. – Алматы, ҚазҰАЗУ. – 483-487 б.

2. Болат А.А., Аблаева Э.А. Йодпен байытылған фосфолипидті қоспалы ақуыздық-май композициялы ет өнімінің технологиясын талдау // Сборник материалов III международного форума «Диалог молодых учёных: SCIENCE TALKS». – 26-27 октября 2023. – С. 242.

3. Еренова Б.Е., Алмасбек А.А. Определение оптимального состава многокомпонентных соков на основе бахчевых культур // Сборник материалов III Международного форума «Диалог молодых учёных: SCIENCE TALKS». – Алматы: КазНАИУ. – 26-27 октября 2023.  – С. 246-249.

4. Кауменова А.Е., Сулейменова Ж.М. Ешкі сүтіне өсімдік шикізатын қосу арқылы алынған сүт қышқылды өнімнің технологиясы // Сборник материалов III международного форума «Диалог молодых учёных: SCIENCE TALKS». – 26-27 октября 2023. – С. 277-281.

5. Жүнісбек А.М. Ет өнімдерін өндіруде радиопротекторлық қасиеттері бар өсімдік шикізатын зерттеу // Сборник материалов III международного форума «Диалог молодых учёных: SCIENCE TALKS». – 26-27 октября 2023. – С. 366.

6. Досимова Ж.Б., Тастанбекова А.С. Сиыр сүтінен майлы қымыз өндіру технологиясын әзірлеу // Сборник материалов III международного форума «Диалог молодых учёных: SCIENCE TALKS». – 26-27 октября 2023. – С. 388.

Patents of the Republic of Kazakhstan for invention and utility model

1. Патент №34044 РК. Композиция для сорбе на основе дыни (варианты) / Еренова Б.Е., Пронина Ю.Г.; заявитель и патентообладатель ТОО «Смак АТУ Инновационная компания». – №2018/0800.1; заявл. 30.10.2018; опубл. 13.12.2019, Бюл. №50. – 5 с.

2. Патент №4637 РК. Способ приготовления сорбе на основе дыни / Еренова Б.Е., Пронина Ю.Г.; заявитель и патентообладатель Еренова Б.Е., Пронина Ю.Г. –  №2019/0751.2; заявл. 13.03.2018; опубл. 31.01.2020, Бюл. № 4. – 5 с.

3. Патент №34178 РК. Способ получения консервов из верблюжатины/ Сулейменова Ж.М., Шоман А.Е., Серикбаева А.Д., Шарифканов Д.Н.; заявитель и патентообладатель ТОО «Күн Нұры». –   2018/0923.1; заявл. 10.12.2018; опубл. 17.02.2020, Бюл. №5. – 4 с.

4. Патент №34193 РК. Способ получения йогурта со стевией, сухофруктами и орехами / Серикбаева А.Д., Сулейменова Ж.М., Матеев Е.З., Алиев М.А., Искаков С.Н.; заявитель и патентообладатель ТОО «Учебный научно – производственный центр «Байсерке Агро». –  2018/0788.1; заявл. 25.10.2018; опубл. 25.02.2020, Бюл. №6. – 5 с.

5. Патент №4970 РК. Способ приготовления купажированных на основе дыни / Еренова Б.Е., Пронина Ю.Г., Медведков Е.Б.; заявитель и патентообладатель Еренова Б.Е., Пронина Ю.Г., Медведков Е.Б. –  2020/0411.2; заявл. 29.01.2019; опубл. 22.05.2020, Бюл. №20. – 4 с.

6. Патент №5057 РК. Лечебная мазь / Акишев Н.К., Кулатаев Б.Т., Кожагулов О.К., Аблаева Э.А., Тойғанбай Г.Б., Кожабергенов А.Т.; заявитель и патентообладатель Акишев Н.К., Кулатаев Б.Т., Кожагулов О.К., Аблаева Э.А., Тойғанбай Г.Б., Кожабергенов А.Т. –  2019/0975.2; заявл. 06.11.2019; опубл. 02.10.2020, Бюл. №39. – 4 с.

7. Патент №7343 РК. Штамм молочнокислых бактерий Lactobacillus paracasei 010K, используемый для получения пробиотического препарата, предназначенного для профилактики и лечения желудочно-кишечных заболеваний сельскохозяйственных животных, птиц и рыб / Сағымбек Ф.Ғ., Абдигалиева Т.Б., Махмаден К., Зетбек Г.С., Икомбаев Т.Д., Уразбекова Г.Е., Кожахметова З.А.; заявитель и патентообладатель Сағымбек Ф.Ғ.–  №2022/0421.2; заявл. 16.05.2022; опубл. 12.08.2022, Бюл. №32. – 5 с.

8. Патент №7498  РК. Способ производства колбасы вареной / Аблаева Э.А., Қозықан С., Сулейменова Ж.М., Кожабергенов А.Т., Болат А.А., Сейсенбіқызы Б.; заявитель и патентообладатель Аблаева Э.А. –  2022/0742.2; заявл. 01.09.2022; опубл. 07.10.2022, Бюл. №39. – 3 с.

9. Патент №36450 РК. Способ производства курта / Еренова Б.Е., Болат А.А.; заявитель и патентообладатель НАО «Казахский национальный аграрный исследовательский университет». – 2022/0245.1; заявл. 20.04.2022; опубл. 17.11.2023, Бюл. №20. – 4 с.

10. Патент №36625 РК. Пробиотический препарат для стимуляции роста, профилактики и лечения заболеваний рыб / Сағымбек Ф.Ғ.; заявитель и патентообладатель Сағымбек Ф.Ғ., Серикбаева А.Д., Орақбаева А.Д., Сансызбаева Б.Қ., Омарова А.Б., Икомбаев Т.Д., Уразбекова Г.Е., Абдигалиева Т.Б. –  2022/0745.1; заявл. 23.11.2022; опубл. 01.03.2024, Бюл. №10. – 5 с.

11. Патент №8916 РК. Установка для производства кисломолочной продукции / Серикбаева А.Д., Сулейменова Ж.М., Сериков М.С., Кушбаев С.К. и др.; заявитель и патентообладатель НАО «Казахский национальный аграрный исследовательский университет». – 2023/1010.2; заявл. 10.10.2023; опубл. 07.03.2024, Бюл. №10. – 5 с.

12. Патент №9584 РК. Композиция для курта (варианты) / Еренова Б.Е., Болат А.А.; заявитель и патентообладатель НАО «Казахский национальный аграрный исследовательский университет». – 2024/1028.2; заявл. 20.04.2022; опубл. 20.09.2024, Бюл. №38. – 4 с.