Currently, the Department of "Food Engineering" employs 1 PhD,2 professor,6 candidates of sciences,7 senior teachers and lecturers work at the department.Scientific research is also underway.Teachers of the department actively participate in conferences and scientific methodological seminars.The number of students who completed a thesis that includes an element of research- 2 The total number of theses-24, the number of theses of a scientific and research nature-16 students presented scientific papers and, together with the report, prepared and presented to the commission the studied products on the work done on scientific topics.The participants and members of the jury who took part in the conference conducted a tasting and evaluation. The students' reports were presented at a fairly high level, meeting the topic and requirements of the scientific conference.
Candidate of Technical Sciences of the Department Kopzhasarova Ziba Isaevna presented her research project.Topic: "scientific foundations of technologies of bakery and flour confectionery products of high nutritional value"In connection with the research work carried out by students together with teachers, the scientific supervisors, approved in accordance with the plan for 2024, assigned to each student, were able to individually analyze the level and recommendations of scientific articles published in a theoretical scientific context, and encourage students to work scientifically, taking into account all issues.
Articles published based on the results of students' research work:Amandyk Diana Bekzhanovna FT-20-6k student on "Creating a new recipe and updating the range of confectionery products with the addition of vegetable raw materials", Zhienkul Arsen Oralbekovich FT-20-3k student on "flaxseed quality study on the quality of crackers",
Student Asanova Assel FT-23-3k on "technology of functional bakery products","technology of yeast-free bakery products" - on Baybosyn Aruzhan FT-21-3k2, student Khaldarova Aisulu FT-22-3k1 on "studying the technology of making gluten-free bread from red lentils and green buckwheat flour", student Zhaksybek Batyrkhan Orynbekovich FT-20-3dr on "studying the quality indicators of a cake enriched with oat flour", student " cookies based on vegetable oilseeds, study of production technology"Akhmetzhanova juice student FT-20-3k, Uzbekbai Asem student FT-21-3k1 on "the work of making crusty bread from oatmeal."The 28th student Scientific conference of the Higher School of Textile and Food Engineering, dedicated to the 130th anniversary of Turar Ryskulov, was held at the Department of Food Engineering.: On 11/29/2024, at 3 p.m., a conference on the section "Food Engineering" was held at 121 AB. A total of 34 working papers were presented at the conference. The following students of the Food Engineering section were recommended for awarding for their active participation in the conference, an interesting report, and deep mastery of their scientific work at the Department of Food Engineering.:
1st place:
Orynbasar Aliazi is a student of FT-21-3k1 group
Scientific supervisor: Taspoltaeva A. R. Candidate of Technical Sciences, Associate Professor
2nd place
Kulamkhadir Jasmin is a student of FT-21-3k1 group
Scientific supervisor: Taspoltaeva A. R. Candidate of Technical Sciences, Associate Professor
3rd place
Duisenbai Aknur is a student of the FL-23-3k1 group
Scientific supervisor: Nurseitova Z. T. Candidate of Technical Sciences, Associate Professor
Myrzakul Bakhytkul FL-22-10- student of the TC group
Scientific supervisor: A. Aitbayeva, Master's degree, senior lecturer
