Kuralay Issayeva

Sustainable development and biotechnological processing of goat and lamb meat for the creation of authentic national products

The project aims to develop sustainable biotechnological methods for processing goat and lamb meat to create authentic national products. These products will cater to the growing demand for high-quality, traditional food with a focus on environmental sustainability. By applying advanced biotechnological techniques, the project seeks to enhance the value of underutilized livestock resources, reduce waste, and support local agricultural communities. Key objectives include optimizing the biotechnological processes for meat preservation and enhancement, ensuring minimal environmental impact, and improving the nutritional and sensory qualities of the final products. The project will explore fermentation, enzymatic treatments, and microbial interventions to achieve unique product characteristics that reflect national culinary traditions. This initiative aligns with global trends in sustainable agriculture and food processing by promoting eco-friendly practices and contributing to rural dev