SUCCESSFUL COMMERCIALIZATION OF A SCIENTIFIC PROJECT AS A RESULT OF GRANT FUNDING FROM THE MINISTRY OF SCIENCE AND HIGHER EDUCATION

In KazNMU named after S.D.Asfendiyarov Scientific and Technological Park was created, the task of which is to conduct scientific research in health care, development and implementation of innovative medical technologies and their commercialization. One of the structural subdivisions of the Scientific and Technological Park is the Center of Pharmacy and Pharmacology.

The main purpose of the Center is to create infrastructure for the development of research work, introduction of innovative scientific research and commercialization of the results of scientific and (or) scientific-technical activities that contribute to the modernization and development of scientific potential of KazNMU named after S.D. Asfendiyarov in the field of development of composition, technology and quality assessment of pharmaceutical and parapharmaceutical products, stimulating the activities of departments, scientific communities of the University to organize research work in the field of pharmaceutical and parapharmaceutical products.

The joint project of KazNMU named after S.D.Asfendiyarov, “Anadel” LLP with the help of JSC “Science Fund” within the framework of grant financing of commercialization of development of scientific, scientific and technical documentation (RNNTD), financed by funds of the State Institution “Committee of Science of the Ministry of Science and Higher Education of the Republic of Kazakhstan is successfully implemented.

Under the project «Commercialization of competitive fermented milk products for functional purpose» under the guidance of Professor of KazNMU named after S.D. Asfendiyarov Kizatova M.J. technology was developed and production is being established together with LLP “Anadel” sour milk products combining traditional recipes and modern technologies.

Quality products based on vegetable fats and reconstituted milk at an affordable price have been created. The products are excellent for daily use and corporate nutrition due to their extended shelf life and stable quality. The use of low-esterified pectin increases biological value, improves excretion of heavy metals, radionuclides, toxicological substances and reduces the cost of production.

The daily allowance of pectin for humans is 2-4 mg per day. Usually it is covered by a varied nutritious diet, consumption of fruits, especially apples. For people who live in regions with an unfavorable environmental situation, working in chemical plants, industrial enterprises recommended increased daily dose of pectin — 14-15 mg. Entering the human body with food pectin, especially low-esterified, forms complexes with heavy metals, radionuclides, toxic and harmful substances and contributes to their rapid elimination from the body.

By combining unique knowledge and innovative technologies of developers and manufacturers, balanced fermented milk products that combine high quality and affordable price have been and will be produced.

A unique technology for the production of products with low-esterified pectin has been developed and patented, ensuring their high biological value and health benefits.

The benefits of the developed products for the human body:

— support digestion by normalizing intestinal function;

— remove toxins and heavy metals;

— reduce cholesterol levels, strengthen immunity.

Addition of pectin reduces the cost of production, makes it available and in demand in the market of functional nutrition.

Anadel LLP is a producer of sour-milk products combining traditional recipes and modern technologies. Together with scientists we create high-quality products based on vegetable fats and reconstituted milk at an affordable price. The products are perfect for daily consumption, HoReCa and corporate catering due to their extended shelf life and stable quality.

Dairy products produced according to the developed technology are already in production: ayran, cottage cheese dessert (18 flavors), yogurt, cottage cheese product, sour cream product, kefir. Within the framework of the project, the capacity will be increased and a packing line and a line for cheese and cheese product production will be purchased

The products produced are suitable both for home meals and for professional use in desserts, baked goods and hot dishes.

Запись SUCCESSFUL COMMERCIALIZATION OF A SCIENTIFIC PROJECT AS A RESULT OF GRANT FUNDING FROM THE MINISTRY OF SCIENCE AND HIGHER EDUCATION впервые опубликована на KazNMU News.