SCIENTIFIC FOOD TECHNOLOGIES RESEARCH INSTITUTE (SFTRI) THE ALMATY TECHNOLOGICAL UNIVERSITY (ATU)

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 SCIENTIFIC FOOD TECHNOLOGIES RESEARCH INSTITUTE (SFTRI) THE ALMATY TECHNOLOGICAL UNIVERSITY (ATU) Empty SCIENTIFIC FOOD TECHNOLOGIES RESEARCH INSTITUTE (SFTRI) THE ALMATY TECHNOLOGICAL UNIVERSITY (ATU)

Сообщение  Vsem113 Ср Дек 12, 2018 7:18 am


 
The main priority fields of scientific activities of the SFTRI:
- advanced innovative technologies for post-harvest handling, storage and processing of cereals, legumes, oilseeds and production of ecologically highly potential assortment of flour, cereals, compound feed, bakery, macaroni and confectionery products for medical and preventive purposes;
- intensification of technological processes in the food industry with use of laser technology;
- biotechnology in production of food products, bioconversion of agricultural raw materials, processing and utilization of waste from agro-industrial production into food and feed products;
- development of new types of therapeutic and prophylactic and functional food products;
- nanosized systems in the production of biomaterials and food products;
- quality and safety of food products.
       The scientific research institute consists of 4 research laboratories (RL):
1. RL of new generation food products;
2. Innovative technology of food and processing industries;
3. RL for complex processing of food production secondary raw materials;
4. RL of technological processes laser activation.
 
SCIENTIFIC AND RESEARCH LABORATORY OF NEW GENERATION FOOD PRODUCTS
 
The problem research laboratory for new generation food products is a structural subdivision of the scientific food technologies research institute of the ATU https://atu.kz/ carrying out the scientific fundamental and applied research on production of grain and a wide range of issues in the field of "live" food based on cereals, medical plants, vegetables, fruits, etc.
Laboratory Manager: Doctor of Technical Sciences, Professor, Anastasia Vityavskaya
 
The main scientific fields of the laboratory:
development of new generation "cold" food technologies so-called "live" food based on germinated grains;
development of resource-saving technologies for processing the cereals and other agricultural crops including non-traditional raw materials rich in fiber (dietary fiber);
development of new types of therapeutic and prophylactic and functional food products;
development of new types of grain and bakery products.
introduction of production of the new generation food product: "Life Elixir Plus" on a basis of the sugar beet production secondary raw material - molasses.
 
SCIENTIFIC-RESEARCH LABORATORY OF INNOVATIVE TECHNOLOGY OF FOOD AND PROCESSING MANUFACTURES
 
The Laboratory Manager is Doctor of Technical Sciences, Professor,   Mels Maemerov.
 
The research laboratory of food and processing industries’ innovative technologies carries out fundamental and applied scientific research, develops the science-intensive projects in the interests of economic growth and ensures food safety for the country, introduces the modern innovative technologies providing with highly safe raw materials for producing new range of products meeting the food safety ecological requirements.  The laboratory fulfills a large scientific work on development and implementation of ion-ozone processing technology, storage and processing of grain within the electromagnetic cavitation field at elevators and grain processing enterprises.
The main scientific fields of the laboratory:
- development of ionic, ozone and ion-ozone processing regimes for food raw materials and products, electromagnetic and electro-frequency, oxygen enrichment devices, cavitation plants, and technological equipment depending on purpose and their efficiency;
- organization of a research and production complex for development, design and manufacture of apparatus and process equipment, their introduction into production.
-development of innovative technologies for production of flour, cereals, bread, macaroni and confectionery, mixed fodders.
 
SCIENTIFIC RESEARCH LABORATORY FOR THE COMPLEX FOOD PRODUCTION SECONDARY RAW MATERIAL PROCESSING
Scientific and research laboratory of the complex secondary raw materials processing for food and processing industries is a structural subdivision of the ATU https://atu.kz/ scientific and research institute of food technologies carrying out the scientific fundamental and applied research on a wide range of secondary resources processing in the food and processing industries.
Laboratory Manager: Doctor of Science, Erkin Yazikbayev.
 
The main scientific activities of the laboratory:
- Organizing and conducting scientific research and prospecting works for processing the low-value plant raw materials and crop, livestock, poultry waste for high nutritional feed and other products for animals, birds, fish and plants;
- opening a low capacity  mini-shop for organizing the production of import-substituting, domestic competitive feed additives and mixed fodders for the artificial breeding of endangered and other valuable species of fish on a basis of local raw materials;
- development and introduction of biotechnology for processing the low-value plant raw materials and secondary resources of processing industries into protein mono-feed increasing the profitability and competitiveness of pig breeding and other livestock sectors;
- development and introduction of biotechnology and technical means for reproduction in the conditions of vermiculture pond farms - a live starting mono-feed for cultivation of aquaculture larva with artificial breeding of valuable and endangered species of fish.
The main achievements of the laboratory:
- the developed scientific and technical documentation and a mini-shop project with a capacity 1 t/h for pond and other types of farming;
- the developed technological regulation of biotechnology and a project of a shop for processing the secondary raw materials for food production of various capacities for introduction in the agroindustrial complex and food industry;
- connections established with the leading universities in Russia to create a basis and introduce the nanotechnologies in the agro-industrial complex, food and textile industries in Kazakhstan.
 
 
SCIENTIFIC AND RESEARCH LABORATORY OF TECHNOLOGICAL PROCESSES LASER ACTIVATION
The research laboratory of technological processes laser activation is a structural subdivision of the ATU scientific research institute of food technologies carrying out the fundamental scientific and applied research on a wide range of issues in the field of physical activation of technological processes in the food industry.
 
Manager of the Laboratory and developer of laser activation methods in various media Doctoк ща Science, Natalia Vykhrest.
 
The main scientific activities of the laboratory:
development and introduction of laser activation methods for technological processes in the food and light industries as well as in the environmental field;
development and introduction of laser technology for equipment washing at food industry enterprises;
development and implementation of innovative milk processing technology at dairy plants of the Republic of Kazakhstan;
development of resource-saving technologies for other agricultural crops;
development of the water disinfection method alternative to the chlorination.
The main achievements of the laboratory:
Two highly effective laser technologies are developed and ready for implementation as follows:
milk processing laser technology
dairy equipment circulation cleaning and disinfection laser technology.
These technologies passed the industrial tests at 7 dairy plants in Kazakhstan (Kaisar-sut, Aukat Obis LTD, etc.), in Russia (Abdulino, Abinsk), in Uzbekistan (Bukhara) and in Latvia (Kazdanga, SIA " ELPA ").
According to the research results the European and Eurasian patents were obtained as follows: "Method for producing dairy products (variants)", "Non-thermal milk processing method" and the United States' patent: Method for producing dairy products (variants)».
Vsem113
Vsem113

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