Associate Professors R. Ryskaliyeva, O. Ponomarenko, L. Beisembayeva, and I from the Department of General and Inorganic Chemistry at Al-Farabi Kazakh National University visited TSIN-KAZ LLP, one of Kazakhstan's leading manufacturers of tomato paste, ketchup, and marinades in Almaty, where we met with the company's production staff and delivered a series of lectures.
The event was organized within the framework of the United Nations Sustainable Development Goal 12 (SDG 12): Responsible Consumption and Production. Its primary objective was to strengthen cooperation between higher education and industry, facilitate the exchange of knowledge and experience, and discuss approaches to preparing highly qualified specialists capable of meeting the demands of modern manufacturing.
Today, close collaboration between academia and industry is recognized as one of the key drivers of sustainable economic development. In this context, universities must place equal emphasis on developing practical skills alongside theoretical knowledge. Such partnerships provide students with opportunities to undertake industrial internships, gain firsthand experience with modern technological processes, and enhance their professional competencies.
During the meeting, representatives of the company and university faculty discussed the further development of dual education, the adaptation of academic curricula to meet industrial needs, and the practical implementation of scientific research in production. These initiatives contribute to strengthening the integration of science, education, and industry while promoting the adoption of innovative technologies.
As part of the program, participants attended lectures on the following topics:
Tomato Cultivation Technology
The Health Benefits of Tomatoes
Culinary Applications of Tomato Products
Characteristics of Open-Field Tomato Cultivation
The lectures also addressed the selection of high-quality raw materials, methods for improving product quality, storage and processing technologies, and modern approaches to environmentally sustainable food production.
The event represented an important step toward strengthening cooperation between education, science, and industry, preparing competitive specialists, and promoting responsible production in accordance with the Sustainable Development Goals. Expanding such partnerships, establishing new collaborations, and further developing practice-oriented education will remain key priorities in the future.
Beikut Balgysheva Associate Professor Department of General and Inorganic Chemistry Al-Farabi Kazakh National University
Farabi
