AP26198515 «Rational use of secondary meat raw materials through waste-free technology, food safety, and business plan development in the field of food production».

It is planned to create meat products based on waste-free technologies using secondary raw materials, which will increase their economic profitability

Development of new natural meat products through the rational use of secondary meat raw materials based on waste-free technologies, conducting research to confirm their food safety, and preparing a business plan based on the analysis of economic efficiency

1) Based on the results of the scientific research conducted within the framework of the project: At least two (2) articles or reviews will be published in peer-reviewed scientific journals that are included in the 1st (first) or 2nd (second) quartile by impact factor in the Web of Science database and indexed in the Science Citation Index Expanded, and/or have a CiteScore percentile of at least 65 in the Scopus database. In addition, at least two (2) articles or reviews must be published in peer-reviewed foreign and/or domestic journals recommended by the Committee for Quality Assurance in the Sphere of Science and Higher Education (KOKSONVO). One of the published articles must fall under the multidisciplinary category (multidisciplinary or interdisciplinary practical application) and be dedicated to addressing the tasks of enterprises in the real sector of Kazakhstan’s economy. The project results must include design and engineering documentation prepared in accordance with the Unified System for Design Documentation (USDD).

2) The publication of monographs, books, and/or book chapters in foreign and/or Kazakhstani publishing houses is not envisaged.

3)Obtaining patents from foreign (European, American, Japanese), Kazakhstani, or Eurasian patent offices is not envisaged.

4)Development of scientific, technical, and design documentation.

The project provides for the development of normative and technical documents for organizing a food safety control system for natural products obtained during the research. In cooperation with the Chamber of Entrepreneurs of the Abai Region, an economically efficient business plan will be developed, and a contract will be concluded with the “Dariya” sausage workshop to test new natural meat products.

5) To effectively disseminate the project results among potential users, the scientific community, and the general public, the plan includes publishing articles in scientific journals, issuing technical guidelines and reports, and utilizing social media platforms.

6)In accordance with the requirements of the competition documentation and the specific features of the project, other measurable results are also envisaged, including:

1.Among consumers — scientific communities, manufacturing enterprises, entrepreneurs, youth, and students. The effectiveness and potential of the project will be determined by the extent to which it meets the needs of these target groups;

2.The expected results of the project will contribute to the development of science and technology in various fields — food safety, ecology, waste-free technologies, economic development, and related industries;

3.Based on the project results, it will be possible to commercialize the business plan by presenting it to local entrepreneurs;

4)The project creates a foundation for enhancing the qualifications of researchers and industry specialists, expanding professional knowledge, and training young specialists (master’s and PhD students). It aims to implement new technologies, knowledge, and competencies, as well as to analyze the research work of domestic scientists, including those from Shakarim University, in order to develop new natural meat products based on waste-free technologies and the use of additional raw materials.

University students will participate directly in the production process, gaining practical skills and experience.

5)The project results will have not only scientific but also social, economic, and environmental significance. Тhe direct and indirect results of the project, their qualitative and quantitative characteristics, and the expected impact include: the production of natural meat products, the implementation of waste-free technologies, an increase in productivity by 25–30%, and the creation of new jobs. As a result of the research, scientific articles will be published and scientific and technical documentation will be prepared.

Young specialists, PhD students, and master’s students will be actively involved in the research process.