Research work

The Department of "Technology of public catering products" conducts scientific work on the following topics:

1. Scientific and practical aspects of complex processing of yak meat (PhD, Assoc. Koshoeva T. R.);

2. Optimization of specialized nutrition technology based on egg milk (Saalieva A.N.);

3. Development of technology for a low-calorie functional food product based on dairy raw materials (Baigazieva A.S.);

  4. Research on the consumer properties of porous kurut (Bakieva S.M.).