The Contribution of Biotechnology to Achieving SDG 2: Eliminating Hunger through the Development of Functional Products “Argymak” Based on Combined Milk

The Department of Biotechnology, under the leadership of scientists Savitskaya I.S., Kistaubaeva A.S., and Abdulzhanova M.A., is conducting scientific research on the development and commercialization of functional food products based on mixed milk with microencapsulated probiotics. Additionally, these studies involve using industrial waste as raw material for cultivating microorganisms.

Enhancing agricultural productivity and ensuring sustainable food production play a crucial role in reducing the threat of hunger. The Zero Hunger program supports access to nutritious food for everyone, particularly children and vulnerable populations. Products enriched with essential micronutrients, like yogurt, may be included in this effort as they help improve health and combat nutritional deficiencies.

These research efforts align with the UN Sustainable Development Goals (SDGs), particularly SDG 2, which focuses on ending hunger. The goal promotes food security, improved nutrition, and sustainable agriculture.

On October 11, 2024, as part of the SDG 2 initiative, senior lecturer Abdulzhanova M.A. held a roundtable with first-year microbiology students, where she introduced the results of the research and offered a tasting of the developed products.

The head of the Biotechnology Department, Associate Professor Kistaubaeva A.S., spoke about global hunger issues and introduced the "Argymak" series of products.

Students expressed their sincere gratitude for the opportunity to participate in such an important and beneficial event. Discussing hunger-related issues broadened their knowledge of global problems and potential solutions.

First-year microbiology students appreciated the atmosphere of open dialogue and mutual respect during the roundtable, which inspired them to actively engage in future global problem-solving efforts.