Science Research Institute for Food Technologies

Director of RIFT ATU Doctor of technical sciences, professor Academian NASc RK

Auyelbek Iztayevich Iztayev

Science Research Institute for Food Technologies

Deputy Director of SRI PT PhD

Yakiyaeva Madina Asatullaevna

Research Institute of Food Technologies (RIFT) – a structural research unit of the University, which is a part of Science management, performs basic and applied research in a wide range in the field of food and processing industry.

The main priority directions of scientific activity of the University:

  • progressive innovative technologies of post-harvest handling, storage and processing of cereals, legumes, oilseeds and production of environmentally friendly high-potential product assortments of flour, grit, compound feed, baking, macaroni and confectionery production of the rapeutic and prophylactic purposes;
  • intensification of technological processes in the food industry with the use of laser technology;
  • biotechnology in food production, bioconversion of agricultural raw materials, processing and recycling of wastes of agricultural enterprises into food and feed products;
  • development of new types of medical and functional foods;
  • nanosystems in production of biomaterials and food products;
  • quality and safety of food products.

  • RIFT consists of 4 research laboratories: Research laboratory of next-generation products; Research laboratory of innovative technologies and food processing industries; Research laboratory of complex recycling of recyclable materials of food production; Research laboratory of laser activation of technological processes.

    Science Research Institute for Food TechnologiesHead of the laboratory- Doctor PhD - Pronina Yulia Gennadievna

    Problem research laboratory for a new generation of food products is a structural subdivision of scientific — research institute of food technology of ATU, leading scientific fundamental and applied research for the production of grain breads and a wide range of problems in the field of «live» foods based on cereals, a variety of drugs plants, vegetables, fruits, etc.

    The main scientific directions of the laboratory:

  • development of «cold» technologies of food products of a new generation, the so-called «living» food based on germinated grains;
  • development of resource-saving technologies for processing of grain and other crops, including non-traditional raw materials rich in cellulose (dietary fiber);
  • development of new types of medical and functional food products;
  • development of new types of corn bread and bakery products;
  • introduction of manufacture of food products of a new generation «Eliksir zhizni plus (Elixir of Life Plus)» on the basis of secondary raw of sugar production — molasses.
  • Science Research Institute for Food TechnologiesHead of laboratory - Candidate of Technical Sciences Yerkin Sagitovich Yazikbayev

    Research laboratory of complex processing of secondary raw materials and food processing industries is a subdivision of the research institute of food technology of ATU leading scientific fundamental and applied research in a wide range in the field of processing of secondary resources and food processing industries.

    The main scientific direction of the laboratory:

  • organization and management of research and prospecting works for the processing of low-value raw materials of vegetable and crop waste, animal husbandry, poultry feed to improve the nutritional and other products for animals, birds, fish and plants;
  • creation of a mini-plant of small capacity for organization of production of import-substituting, competitive domestic feed additives and feed for artificial breeding of endangered and other valuable species of fish from local raw materials;
  • development and implementation of biotechnology of processing of low-value vegetable raw materials and secondary resources of processing industries in protein mono feed, which increases profitability and competitiveness of pig husbandry and other livestock industries;
  • development and implementation of biotechnology and technical means for reproduction vermin culture in a pond farms — live starting mono feed for breeding larvae of aquaculturein artificial breeding of valuable and endangered species.

  • The main achievements of the laboratory:

  • developed scientific and technical documentation and a mini-workshop project with capacity 1t/h for pond and other types of farming, farms;
  • was developed technological regulation of biotechnology and project of planton the recycling of food manufactures щаvarious capacities for implementation in agribusiness and the food industry;
  • were established links with leading universities in Russia to create a framework and implementation of nanotechnology in agriculture, food and textile industry in Kazakhstan.
  • Science Research Institute for Food TechnologiesHead of laboratory - Doctor of Technical Sciences, Professor Meless Makeshovich Mayemerov

    Research problem laboratory of innovative technologies of food and processing industries carries out fundamental and applied research, development of high-tech projects for economic development and ensure food and food security, introduction of modern innovative technologies that ensure high safety of the raw material to create a new range of food products that meet environmental food safety requirements. Laboratory implements a large scientific field to develop and implement ionezone processing technology, storage and processing of grain in a field of electromagnetic cavitation in elevators and grain processing enterprises.

    The main scientific direction of the laboratory:

  • development of mode of ion, ozone and ionozone processing of food raw materials and products, apparatus of electromagnetic and electric frequency influences, apparatus of air enrichment with oxygen machines, cavitation plants and process equipment for them, depending on the purpose and performance;
  • organization of scientific-industrial complex to develop, design and manufacture of apparatus and production equipment, their implementation into production.
  • development of innovative technologies of production of flour, cereal products, bread, pasta and confectionery products, feed.
  • Research laboratory of laser activation processes is a subdivision of the research institute of food technology of ATU is leading fundamental research and applied research in a wide range of problems in the field of physical activation processes in the food industry.

    The main scientific direction of the laboratory:
    development and implementation of methods of laser activation of technological processes in the food and light industries, as well as environmental;

    development and introduction of laser technology of washing equipment in the food industry enterprises;
    development and introduction of innovative technologies of milk processing in the dairies of the RK;
    development of resource-saving technologies of other crops;
    development of a method of water disinfection alternative to chlorination.
    The main achievements of the laboratory:

    We have been developed and are ready for the introduction of two high-performance laser technologies:
    Laser technology of milk processing
    Laser technology of circulation cleaning and disinfection of dairy equipment.
    These technologies have passed industrial tests on 7 milk plants in Kazakhstan (Kaisar-day, Aukat OBIS Ltd., etc.), in Russia (Abdulino, Abinsk), Uzbekistan (Bukhara) and in Latvia (Kazdanga town, SIA “ELPA“).

    According to studies prepared by the European and Eurasian patent: “Method for producing dairy products (variants) “, “Method of non-thermal processing of milk», and US Patent «Method for producing dairy products (variants)».