A new educational program, “Food Products Technology,” has been launched
at Karaganda Industrial University.
However, this is not about training chefs — the university will prepare
engineer-technologists capable of creating next-generation food products that
are healthy, functional, and able to meet modern challenges.
Professor Saule Kabieva, Head of
the Department of Chemical Technology and Ecology, spoke about why the food
industry is now closely connected with pharmaceuticals, what products have
already been developed in the university laboratory, and whether these
innovations could enter the market.
According to her, the idea for the new program did not arise by chance.
For the past seven years, the university has successfully implemented the
educational program “Pharmaceutical Production Technology.” While working on
biologically active supplements, teachers and researchers realized that these
developments could also be effectively applied in the food industry.
— Today, food is no longer just a way to satisfy hunger. It should
strengthen immunity, increase the body’s resistance, and contribute to human
health. Therefore, creating a program in food products technology became a
logical continuation of our scientific activities, — the professor noted.
According to the scientist, the modern food industry is becoming
increasingly connected with pharmaceuticals. Plant extracts, vitamin complexes,
and mineral supplements developed for pharmaceutical production can also be
used in the creation of functional food products.
The relevance of these fields became especially evident during the
COVID-19 pandemic. It was then that it became clear that regardless of global
crises, food products and medicines would always remain in demand.
— The pandemic demonstrated how important specialists in these fields
are. That is why we designed the program with the future in mind, — says Saule
Kabieva. — Our graduates will definitely not remain without jobs.
The new educational program covers a wide range of areas, including
technologies for bakery, dairy, meat, and confectionery products, beverage
production, and many other branches of the food industry. At the same time, the
professor emphasizes that future graduates are not cooks, but
engineer-technologists.
— Many people mistakenly think this is a culinary profession. In
reality, it is a serious technical specialty. Our students study chemical
processes, equipment, production technologies, and methods of product analysis.
A technologist is practically an engineer, — she explained.
The task of a specialist is not only to produce a product, but also to
ensure its quality and safety. For example, if fermented dairy products spoil
quickly, the technologist must improve the production process rather than
simply adding preservatives.
To train specialists, the university has already established a modern
laboratory for fermented dairy and bakery product technologies. It was opened
in April during an international scientific conference.
The laboratory is equipped with modern equipment, including fume hoods,
drying cabinets, thermostats, a milk centrifuge, homogenizers, microscopes, pH
meters, and other devices.
— I have visited many universities and scientific centers, but I saw
such a modern titration table for the first time here at our university, — the
professor proudly noted.
Students have already created their first products. Among them are
thermostatic ayran, buckwheat buns with cottage cheese, homemade cheese, and
whey-based drinks with natural cherry and citrus extracts.
According to Saule Kabieva, guests from South Korea, Germany, and the
United States who attended the laboratory opening highly appreciated the taste
and quality of the developed products.
The university also plans active cooperation with regional enterprises,
including dairy plants, bakery manufacturers, and confectionery factories. The
university is ready to develop new recipes, healthy additives, and functional
products for manufacturers.
In the future, the university is considering launching its own products
under the university brand and participating in startup projects. Similar
experience already exists: one of the department’s lecturers previously won a
youth competition and launched the production of a plant-based powder for
bathing infants.
In the coming years, the department plans to open laboratories for meat
and confectionery products, expand scientific research, and strengthen
cooperation with industrial enterprises.
Scientists are paying special attention to the health of residents in
the industrial region. According to Saule Kabieva, people working in hazardous
conditions especially need products rich in vitamins A, B, and C, antioxidants,
and selenium.
— Antioxidants help the body combat the effects of toxins and heavy
metals, while selenium supports the immune system and reduces the negative
impact of harmful industrial factors. That is why we are actively working with
plant extracts and functional food products, — the professor emphasized.
According to her, the new educational program is not just another field
of study. It is an attempt to combine science, technology, and care for human
health.
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