PROJECTS
- Currently, the department is working on a research project called “Applications of an Electronic Nose for Quality Control of Meat and Honey” together with the Karlsruhe Technological Institute (Germany).
The current quality control methods for products do not meet the growing standards of the market. These methods do not allow for continuous monitoring of the quality of food products. Many research methods are “destructive”, as in they destroy the integrity of a product. The goal of this project is to create an innovative method of quality control for food products. In short, this requires creating and implementing a practical application of the E-nose, which was created in the Institute of Microstructural Technology at the Karlsruhe Technological Institute, for testing the quality of honey and meat. This cooperation allows for the clarification of scientific and engineering problems related to the production of the E-nose in Kyrgyzstan. - SUSWALFOOD “Sustainable development management of Walnut forests in Kyrgyzstan and the creation of new values through the use of biological active substances of wild plants” together with the Rein-Waal University Of Applied Sciences (Germany).
International Project. (1.05.2017-30.04.2019). - Scientific and practical foundations of the formation and composition of designer foods based on the integrated processes of yak milk and hybrids. (Ministry of Education & Science of Kyrgyz Republic, 2019)
- Development of a functional fruit bar from an apple squeeze of the production fruit juices in Chui region. (BAP Project, 2019).
Master's Theses in Food Science
|
№ |
Name of Student |
Topic |
Advisor |
|
2009-2010 |
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|
1 |
Janyl Iskakova |
Studying Fermentation Processes During Production of “Bozo” Drinks in Kyrgyzstan |
Associate Professor A. Deydiev |
|
2 |
Jyldyzai Ozbekova |
Comparative Study of Beef and Yak Meat through Fluorescent Spectroscopy |
Professor A. Kulmyrzaev, DSc |
|
2010-2011 |
|||
|
3 |
Aibek Bodoshov |
Professor C. Ilicali, PhD |
|
|
4 |
Aichurok Majitova |
Lecturer A. Kasymakynova |
|
|
2011-2012 |
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|
5 |
Ainura Barylbekova |
Analyzing the Properties of Fish Through Fluorescent Spectroscopy |
Professor A. Kulmyrzaev, DSc |
|
2012-2013 |
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6 |
Akylai Chynalieva |
Identifying Melamine in Milk and Dry Dairy Products |
Professor A. Kulmyrzaev, DSc |
|
7 |
Ruslan Adil Akai Tegin |
Study of Several Chemical and Microbiological Properties of Kymyz Produced in Naryn Region |
Professor Z. Gonulalan, PhD |
|
2016-2017 |
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|
8 |
Kunduz Kadyrova |
Studying the Chemical Composition and Physical Properties of Honey Produced in the Mountain Regions of Kyrgyzstan |
Assistant Professor J. Smanalieva, PhD |
|
9 |
Ece Semercioglu |
Studying the Production Line of the Yashar Factory in terms of Microbiological Dangers |
Professor Z. Gonulalan, PhD |
|
2018-2019 |
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|
10 |
Bermet Sultanova |
Исследование физико-химических свойств и полифенольного состава дикой алчы (PRUNUS DIVARICATA) |
Assistant Professor J. Smanalieva, PhD |
|
11 |
Zhazgul Seytkanova |
Исследование микрофлоры национального кыргызского напитка Бозо |
Associate Professor A . Deydiev, Candidate of technical Sciences |
PhD Dissertations in Food Engineering
|
№ |
Candidate |
Topic
|
Advisor |
|
|
|||
|
1 |
Janyl Iskakova |
Improving the Technology for Producing Traditional Kyrgyz Bozo Fermented Drinks and Identifying the Microorganisms Used
|
Associate Professor A. Deydiev |
|
2 |
Jyldyzai Ozbekova |
Studying the Properties of Several Food Products Produced in Kyrgyzstan with the Help of Fluorescent Spectroscopy and Chemometrics |
Professor A. Kulmyrzaev, DSc
|
|
3 |
Aichurok Majitova |
Studying the Properties of Mare’s Milk and Kymyz Produced in the Chuy Region, Kyrgyzstan |
Professor A. Kulmyrzaev, DSc
|
|
4 |
Aibek Bodoshov |
Studying the Technological Properties of Bean Grains Grown in Kyrgyzstan
|
Associate Professor N. Kydyraliev |
|
5 |
Ruslan Adil Akai Tegin
|
Identification of Lactic Acid Bacteria Isolated from Koumiss by the mPCR Method |
Associate Professor A. Deydiev |