In accordance with the work plan of the “Food Science” research club of the Department of Food Technology, Master’s degree holder and lecturer Zh.M. Atambayeva conducted research activities with students.

The main research areas of the student “Food Science” club include the food and processing industry, the use of biologically active additives in food production, the development of zero-waste technologies, and the efficient use of local natural resources.

Through such initiatives, we help bridge the gap between science and industry and contribute to the development of Kazakhstan’s food sector.