Section 1: "new trends, innovations and security in the food industry"the work of the following students was considered:
1 Mahash A. E., Esirkep G. E., Narmandah Zh. IMPROVING MODERN TECHNOLOGIES FOR THE PRODUCTION OF MEAT PRODUCTS
2 Niece A. E., Omaralieva A.M. INNOVATIONS IN THE PRODUCTION OF GLUTEN-FREE PASTA: THE FUTURE OF KAZAKHSTAN'S GRAIN RAW MATERIALS
3 Vaskovskaya K. V. – - Omaralieva A.M. CHEESE FOR PRODUCTION OF MARTYRS
CONFECTIONERY PRODUCTS
4 Embergen K., Baitasova S. S., Narmandakh Zh.THE ROLE OF STANDARDIZATION IN THE ECONOMY OF THE REPUBLIC OF KAZAKHSTAN
5 Khojabergen G. M., Zhumakhan A. E., Agedilova M. T.,Narmandah Zh. PREVENTION OF POTATO DISEASES CAUSED BY MICROORGANISMS
6 Umyanova S. Zh., DEVELOPMENT OF AGRICULTURAL TECHNOLOGY STARTUP PROJECTS IN KAZAKHSTAN: INDIA
7 Aubakirova A. K., A. Omaralieva, COMPREHENSIVE MANAGEMENT OF QUALITY AT PRODUCTION ON THE BASIS OF THE SYSTEM OF CONTROL FOR THE SAFETY OF FOOD PRODUCTS
8 Zhunus A. N., Omaralieva A.M. PROSPECTS FOR THE DEVELOPMENT OF SCHOOL NUTRITION WITH PROBIOTIC PROPERTIES
9 Galimov D. Z., Omaralieva A.M. PRODUCTION OF ITALIAN CHEESE WITH VEGETABLE ADDITIVES
10 Duanbai A. B., Esirkep G. E. IS YEAST GOOD OR BAD FOR THE HUMAN BODY?
11 Mukhambetov T. M., Bekturganova A. A. QUALITY OF SOUR CREAM PRODUCTS
12 Pak Zh. D., Bekturganova A. A. ACTUALITY OF PRODUCTION OF NEW TYPES OF DESSERTS
13 Umyanova S. Zh., DEVELOPMENT OF AGRICULTURAL TECHNOLOGY STARTUP PROJECTS IN KAZAKHSTAN: INDIA
14 Abakirova A. T., Beketova M. A., Botbaeva Zh. T., Narmandakh Zh. LACTIC ACID PRODUCT WITH PROBIOTIC PROPERTIES
15 Esirkep G. E., Bekturganova A. A., Baktybayeva A. S., Kozhamseitov M. A. PRACTICAL ASPECT SHAPING QUALITY AND SAFETY OF MEAT PRODUCTS
16 Isengazieva A. K., Mukanova K. A., Akzholtayeva Sh. N. DEVELOPMENT OF TECHNOLOGY OF NATIONAL SOAP "CHALAP" ON THE BASIS OF THRUSH SERUM
17 Michka D. A., Kotenko A. S., Bekturganova A. A. PROBLEM OF RATIONAL USE OF THRUSH SERUM
18 Sagimbayeva D. E., Sagynbay A. S., Hastaeva A. Zh., Rakhimzhanova A.M. EVALUATION OF THE QUALITY OF COTTAGE CHEESE
19 Taukenov D. M., Nurmanova A.D., Bekturganova A. A. DEVELOPMENT OF MEASURES TO IMPROVE THE QUALITY OF COTTAGE CHEESE PRODUCTS
20 Temirzhanov D. S., Umirzak B. S., Tykezhanova G. M., Byron L. Zh. MICROBIOLOGICAL EXAMINATION OF MEDUSOMYCES GISEVII
21 Tulepbekov R. E., Agedilova M. T., Turabaeva A. E., PREPARATION OF NEW FEED FOR POULTRY FARMING ON THE BASIS OF COMPOUND FEED
22 Burlibayeva T. D., Hastaeva A. Zh., Turekhanova G. I. ANALYSIS OF THE CHOICE OF MOROZHENIE
23 Bekbolatova M. E., Mashanova N. S. ANALYSIS OF BARRIERS AND BARRIERS AT THE INTRODUCTION OF SECOND-TIER RESOURCES IN HLEBOPEN: PROSPECTS AND PROSPECTS
24 Yergaliyev Zh. T., Umbataliyev N. A. JUSTIFICATION OF THE ENVIRONMENTAL SAFETY OF THE UNIVERSAL HELIOCOMPUTER UNIT
30 people took part in the training of professors, undergraduates, students, teachers
United members of the sectional International Conference have been nominated, as well as the candidates and participants of the conference following the results of their work. Winners received diplomas of 1, 2, 3 steps:
