Carbonated beverages under the chemical lens

Associate Professors of the Department of General and Inorganic Chemistry, R. G. Ryskalieva and L. M. Tugelbaeva, conducted a training session for restaurant employees in the city of Almaty on the topic “Chemical Composition of Carbonated Beverages.” The event was organized as part of the implementation of the first Sustainable Development Goal — “Poverty eradication”.

During the training, participants were presented with information about types of carbonated beverages produced in Kazakhstan and the characteristics of their chemical composition. Practical analytical methods were demonstrated to determine beverage acidity, carbon dioxide content, and sucrose levels.

Special attention was paid to issues of food safety. It was emphasized that analyzing the composition of beverages is essential for monitoring product quality and identifying the amount of additives and potentially harmful components such as sugar, caffeine, and colorants. Such studies make it possible to assess the impact of beverages on human health, promote informed consumer choices, and ensure compliance with quality standards in the food industry.

Associate Professors of the Department of General and Inorganic Chemistry,

 R. G. Ryskaliyeva, L. M. Tugelbaeva