Department of Gastronomy and Culinary Arts

 

1. Project Title: Investigation of Lamb Carcass Butchering Techniques According to Kyrgyz National Traditions
           Project Leader: Prof. Dr. Nurudin Kydyraliyev
           Start Date: 15/08/2025
           End Date: 15/06/2026
           Project Duration: 10 months
           Project Type: General Research Project A (GAP-A)
           Project Aim: This project aims to conduct a comprehensive technological analysis of the individual cuts (parts) of a lamb carcass.
           Project Objectives:

  • Determination of the percentage of each meat cut relative to the total carcass weight based on the principle of specific ratio extraction.
  • Determination of the average moisture, protein, and fat content in raw mutton.
  • Determination of the percentage weight change in each mutton cut after cooking and calculation of average cooking loss rates.
  • Determination of the average moisture, protein, and fat content in cooked mutton and refinement of cooking loss rates.
  • Analysis of the nutritional and energy value of mutton after heat treatment.
  • Development of recommendations for the use of different mutton cuts for various types of dishes.
  • Preparation of recommendations and standards for the culinary application of mutton cuts based on the obtained data.

   2. Project Title: Development of a Gastronomic Tourism Map of Kyrgyzstan and Identification of Tourist Routes
           Project Leader: Assoc. Prof. Dr. Jemal Inche
           Start Date: April 1, 2018
           End Date: October 31, 2018
           Project Duration: 6 months
           Project Type: Independent Research
           Project Aim:  To promote the development of authentic gastronomic tourism in Kyrgyzstan through the popularization of national cuisine. The project will also contribute to improving the quality of products and services in catering establishments located in the country's tourist areas. By creating a gastronomic tourism map and identifying key tourist routes, the project aims to increase the involvement of catering establishments and travel agencies in the tourism sector.

Project Objectives:
This project will identify existing gastronomic resources in Kyrgyzstan and develop a comprehensive Gastronomic Registry. Promotional activities will be carried out to ensure that the food and beverage products included in the Registry are presented to guests in accordance with international standards. These activities will help pinpoint regions and dishes with high potential for gastronomic tourism.

Expected Outcomes:
As a result of the project implementation:

  • The visibility of Kyrgyz culinary culture in the international tourism market will be enhanced.
  • A gastronomic route will be established, offering alternative tourism options for Kyrgyzstan.
  • Cooperation between the Ministry, businesses, and tourism education institutions will be strengthened.
  • The country's overall tourism potential will be promoted more effectively.
  • Sustainable income opportunities will be generated for local communities and the country.
  • In the long term, authentic Kyrgyz dishes will be reintegrated into the culinary tradition.

  3. Project Title: Reduction of Food Waste: Factors Influencing Intentions and Behaviors in Ethnic Restaurants
           Project Leader: Assoc. Prof. Dr. Ümit SORMAZ
           Start Date: 26/02/2024
           End Date: 26/12/2024
           Project Duration: 10 months 
           Project Type:  General Research Project-A (GAP-A)
           Project Aim:  This project is planned with the aim of identifying the factors influencing the intention to reduce food waste (Food Waste Reduction Intention – FWRI) and food waste reduction behavior (Food Waste Reduction Behavior – FWRB) in reducing food waste (Food Waste Reduction – FWR) among kitchen staff working in the culinary departments of ethnic restaurants operating in Bishkek.