Our organisation is interested in collaborating on research and innovation that strengthens domestic food practices to support sustainable, healthy, culturally rooted diets. Building on the Slow Food (https://www.slowfood.com/) principles of Good, Clean and Fair food, we aim to explore how household-level food behaviours, traditions and decision-making can be transformed to promote health, biodiversity, and environmental sustainability.
Kazakhstan’s nomadic food heritage, highlighted in the webinar “Foodscapes on the Move: Exploring Nomadic Food Heritage and Contemporary Challenges” (https://www.internationalgastronomicsociety.org/webinars) in cooperation with the International Society for Gastronomic Sciences and Studies (Italy), provides rich insights into resilient food practices shaped by climate, mobility, resource efficiency, fermentation, preservation, and community knowledge. These traditional systems offer valuable models for sustainable consumption, culturally grounded nutrition, and low-waste strategies that can inspire modern households.
We seek cooperation with partners working on:
- food safety and hygiene practices adapted for home environments;
-culturally appropriate nutrition education, combining scientific knowledge with local and traditional food cultures;
- consumer behaviour analysis, especially drivers of sustainable food choices;
- revival of heritage foods and integration into healthy, modern diets;
- household-level interventions that reduce food waste, strengthen food identity, and encourage environmentally conscious decision-making.
Together, we aim to co-design food-system innovations at the household level, connecting contemporary nutrition and sustainability science with traditional food cultures, Slow Food values, and community-based approaches.

The Department of Biotechnology at Toraighyrov University (https://tou.edu.kz/en/component/university?faculty=96) in Kazakhstan is an academic and research unit specialising in food biotechnology, sustainable food production, nutrition science, and applied microbiology. Our department conducts scientific research on fermentation technologies, functional foods, food safety, and the development of innovative food products tailored to regional nutritional needs.
We work closely with local producers, educational institutions, and community organisations to promote safe, healthy, and culturally relevant food practices. Our research portfolio includes projects on traditional fermented foods, cereal meat and dairy biotechnology, microbiological safety, and nutritional optimisation of foods for vulnerable groups.
The department actively integrates scientific methods with Kazakhstan’s rich nomadic food heritage, exploring traditional preservation techniques, meat and dairy technologies, and culturally embedded dietary patterns. By bridging modern biotechnology with local food culture, we contribute to sustainable food-system transformation in Central Asia.
Toraighyrov University has strong laboratory facilities, experienced academic staff, and a growing international collaboration network. We are committed to contributing scientific knowledge, contextual expertise, and regional case studies to transnational research consortia under the FutureFoodS programme funded by Horizon Europe.

Contact person
Akmaral Mukhamejanova, MSc. (PhD candidate), lecturer of the Biotechnology Department
email: muhamedzhanova.a@teachers.tou.edu.kz
https://orcid.org/my-orcid?orcid=0000-0003-3238-1269
https://www.researchgate.net/profile/Akmaral-Mukhamejanova
https://www.linkedin.com/in/akmaral-mukhamejanova-7b7ab8a6/