The paper reviews modern technological solutions based on big data and artificial intelligence for ensuring food safety and traceability, and analyzes the legal frameworks governing their application in Kazakhstan, the Eurasian Economic Union, and the European Union. The study employs a narrative review of regulatory acts, international standards, and academic publications focusing on the integration of digital technologies into HACCP systems, official control, risk management, data protection, algorithmic transparency, and cyber resilience. It is demonstrated that combining ISO 22000 and ISO 22005 with the GS1 EPCIS event model, IoT sensors, and machine learning algorithms enables faster hazard identification, targeted product recalls, and improved evidentiary reliability in audits, provided compliance with GDPR, the EU AI Act, NIS2, the Transparency Regulation, and national data protection laws. A “compliance by design” roadmap is proposed to integrate technological and legal solutions for sustainable food safety improvement. The scientific article was prepared within the framework of funding for scientific and (or) scientific and technical programs for 2024-2026, aimed at the implementation of the IRN project AP23489796 "Problems of regulating the legal regime of big data: domestic and international experience", funded by the Science Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan.

Modern trends in the pharmaceutical industry are characterized by a steady increase in interest in herbal remedies, driven by increased attention to the safety and efficacy of drugs, as well as the global desire to use environmentally friendly and renewable raw materials. Under these conditions, the development of scientifically based technological approaches aimed at ensuring the stability of the composition and reproducibility of the quality of herbal products is of particular importance.This paper presents a methodology for obtaining medicinal herbal raw materials of pharmacopoeial quality, based on the application of the Quality by Design concept and the Design of Experiments tool. The studies were carried out using the above-ground parts of the plants Seseli sessiliflorum Schrenk, Dracocephalum bipinnatum Rupr., Dracocephalum integrifolium Bunge, Dracocephalum ruyschiana L. and Ziziphora bungeana Juz., which are characterized by a high content of biologically active components, including essential oils, flavonoids and phenolic compounds with pronounced biological activity. The study assessed the influence of harvesting, drying, grinding, and storage parameters on the preservation of heat-labile components and the stability of the chemical profile of the studied raw materials. The developed methodology for obtaining plant raw materials holds great promise for the subsequent development of drugs, dietary supplements, and cosmetics with predictable quality and effectiveness, as well as for improving the standardization and quality control system for plant materials in accordance with international requirements.

The research work is devoted to the mathematical modeling of drying kinetics in food products. At the current stage of food technology development, a deep understanding of heat and mass transfer processes is an essential condition for improving product quality and ensuring energy efficiency. The main goal of the study is to develop a mathematical model describing the kinetics of moisture removal from the product based on the laws of heat and mass transfer, as well as to determine the feasibility of applying this model under industrial conditions. The scientific idea of the work is to enhance technological efficiency and maintain product quality by describing the physical processes of drying through mathematical equations. The article presents a modeling methodology based on Fick, Nusselt, and Reynolds criteria that describe the phenomena of heat and mass transfer. The modeling involves unsteady-state heat conduction equations, a system of initial and boundary conditions, and the use of numerical methods for solving differential equations. The study identified optimal drying regimes that allow reducing the drying time and energy consumption. The proposed model accurately describes the dynamics of moisture content in the product and enables optimization of heat-exchange equipment operating parameters. The scientific contribution of this work lies in the establishment of a foundation for controlling drying processes through mathematical characterization of their kinetics. The practical significance lies in the application of the developed model in automated control systems of food production, in the design of drying equipment, and in improving energy-saving technologies.

Precision nutrition, a discipline once limited to human personalized health, has rapidly emerged as a transformative paradigm in companion animal science. Recent advances in metabolomics, microbiome analysis, multi-omics integration, and artificial intelligence (AI) have created unprecedented opportunities to formulate diets tailored to an individual animal’s metabolic profile rather than relying solely on population-level nutrient requirements. This review summarizes the most recent (2020–2025) developments in pet metabolomics, including blood, urine, fecal, salivary, hair, and skin metabolic biomarker discovery; their association with health outcomes; and their relevance in designing biomarker-driven diets for dogs and cats. The integration of metabolomics with microbiome sequencing, wearable biosensors, dietary response prediction algorithms, machine learning-based disease risk scoring, and emerging commercial tools in personalized pet nutrition is also examined. The review concludes with research gaps, regulatory implications, and future directions, including metabolomic passports, dynamic diet optimization, precision amino-acid balancing, microbiome-modulatory formulations, and AI-driven individualized feeding systems. Precision metabolomics is poised to redefine the scientific and commercial landscape of pet nutrition over the next decade.

Currently, at the stage of the country's economic development, in order for the agricultural sector to become profitable, competitive, and also ensure long-term independence, it must be productive. In this regard, it is necessary to use agricultural waste to increase productivity and the raw material base of feed production and improve quality. Such agricultural waste includes post–harvest waste from oilseeds, which are rich in minerals, micro- macronutrients, protein, fat, fiber and vitamins. The use of post-harvest waste from oilseeds in the production of compound feeds is economically feasible. However, fulfilling this condition in industrial livestock farming requires large financial resources, which are not always recouped by the products produced. The way out of this situation is to replace expensive components with plant energy-protein components. During the study, a recipe for compound feeds with the introduction of post-harvest waste of oil crops was developed. Also, quality indicators such as crude protein, digestible protein, fat, fiber, and feed unit were studied. It was found that when introducing feed flour from post-harvest waste in the amount of sunflower -5%, safflower -2% into compound feeds, the quality indicators did not show any visible changes. With an increase in the rate of introduction of feed flour into compound feeds, the quality indicators increased. Thus, the introduction of waste-free technologies for the production of oilseeds with the development of products suitable for inclusion in compound feed will significantly expand the raw material base for compound feed production.

This study presents the development of a technology for producing fermented products from goat meat. Starter cultures (Lactobacillus sakei and Staphylococcus carnosus) were combined with natural functional additives such as beetroot powder and rosemary. Physicochemical indicators (protein, fat, salt, moisture, pH, water activity), microbiological parameters (total viable count, E. coli), and textural and organoleptic characteristics were analyzed during 24 and 48 hours of fermentation and after vacuum storage. The results showed that beetroot powder, as a natural source of nitrates and antioxidants, enhanced color stability and improved sensory quality. Rosemary addition slowed lipid oxidation, increased microbiological stability, and supported textural integrity. In Sample 3 (starter cultures + beetroot + rosemary), the highest protein level (22.43%) and the lowest fat content (3.48%) were recorded. Sample 1 demonstrated the best microbiological safety (5.9 log CFU/g at 48 h, no E. coli detected). Organoleptic evaluation confirmed that Sample 3 achieved the highest sensory index (SI = 4.6) due to bright color and aroma, while Sample 1 had a stable, dense texture (SI = 4.4). Overall, combining starter cultures with beetroot powder and rosemary proved to be an effective approach for producing safe, functional, and competitive meat products without synthetic nitrites.

This paper presents the results of a study examining the effect of infrared drying on the preservation of biologically active substances and minerals in melons—watermelon of the 'Asar' variety, melon of the 'Kolkhoznitsa' variety, and pumpkin of the 'Aphrodite' variety—grown in southern Kazakhstan. Key chemical composition parameters were determined before and after drying, including dry matter content, total sugars, vitamin C, lycopene, β-carotene, and phenolic compounds, calculated on a dry matter basis. The preservation rate of phenolic compounds was found to be 88–93%, β-carotene—86–87%, and vitamin C—75–80%, demonstrating the gentle nature of infrared drying and the high preservation of antioxidant components. The mineral composition of the dried plant materials was also studied. It was shown that watermelon, melon, and pumpkin retain significant amounts of macro- and microelements (K, Ca, Mg, Fe, Zn), while the mineral concentration on a dry matter basis increases 6-10 times compared to fresh samples due to moisture removal. The study results demonstrate that infrared drying is an effective method for producing concentrated and stable powders from melons, preserving their biologically valuable and mineral components. The data obtained can be used in the development of technologies for functional foods and natural ingredients based on local plant materials from Kazakhstan.

This article examines over thirty indicators that characterize the physicochemical and technological properties of wheat varieties. These indicators exhibit specific interrelationships. Each individual grain has unique features that influence changes in the corresponding properties. The interconnection of various types of indicators was integrated using mathematical regression models, allowing for a methodological assessment of the potential based on the grain, flour, dough, and bread, as well as enabling comparative evaluation of their quality level. The practical significance of this approach is substantial. It enables the technological evaluation of wheat varieties and their ranking based on quality indicators. The technological potential of domestic wheat varieties was calculated individually based on grain, flour, dough, and bread characteristics, allowing for a comprehensive quality assessment of each variety. The highest technological potential was found in the soft spring wheat variety Almeken — 3.699, while the lowest was observed in Kazakhstanskaya 10 — 2.025. To identify the relationships between physical, biochemical, milling, and baking properties of different wheat varieties, multiple correlation coefficients were calculated. Fisher’s and Student’s coefficients were also used as indicators of mutual influence. All calculations were performed using the R-Studio software.

Rational and balanced nutrition plays an important role in the life of a modern person. With a decrease in the consumption of proteins, vitamins and minerals by the population, the structure of their diet changes, which leads to the need to create products enriched with these missing components. The causes of the disorder can be different and depend on social factors, people's habits and, most importantly, on the lack of knowledge about proper nutrition. The main share in production is made up of inexpensive varieties of mass-produced bread. In the context of a decline in the production of bakery products, insufficient production of these products for dietary, therapeutic and prophylactic purposes is of particular concern. One of the progressive directions in the development of the production of functional foods is the creation of fortified grain products, since due to the low cost of raw materials, they are available to a wide range of people and can replace it. Having analyzed the existing market for sprouted grain and the prospects for its development, the selected product will increase the nutritional value of bread and improve its consumer qualities. The article presents the recipe, organoleptic and physicochemical properties of bread enriched with sprouted green buckwheat grains.

This study comprehensively examined the chemical composition of poultry carcasses, their nutritional value, and technological properties. The research objects included broiler chickens and domestic poultry (chicken, goose, duck, and turkey). Samples were obtained from several poultry farms in Kazakhstan and analyzed using standardized methods. The chemical composition was assessed by measuring the mass fractions of moisture, protein, fat, and ash. In addition, the functional-technological properties of meat were evaluated, including water-binding capacity, water- and fat-holding capacity, emulsifying ability, emulsion stability, and structural-mechanical characteristics (shear force). The results demonstrated that broiler meat has higher nutritional value and better technological properties. Their carcasses contained a greater proportion of muscle tissue and less bone and connective tissue. Protein content exceeded 20%, fat content ranged between 1–2%, and the amino acid profile was found to be complete. In domestic poultry, nutritional indicators were relatively lower, but fat content was higher. The research results showed that the high water-holding capacity and emulsion stability of broiler meat enable its effective use in the production technology of minced meat products. In addition, it was found that meat from different poultry species possesses similar technological properties, which contribute to the improvement of the structural, mechanical, and organoleptic characteristics of the final products. The results obtained can serve as a basis for producing high-quality and competitive poultry meat products.

The article provides a detailed analysis of current issues related to ensuring food safety and monitoring the content of toxic elements—cadmium (Cd) and lead (Pb)—in leguminous crops, particularly in beans, which are among the most important sources of plant-based protein and mineral nutrients. Special attention is given to assessing the influence of various technological processing stages—boiling, germination, drying, and subsequent concentration—on changes in the levels of heavy metals in the final product. The aim of the study is to determine the extent to which the content of hazardous elements decreases as a result of these technological processes and to identify the most effective processing methods that improve the quality and safety of bean-based products. The research utilized bean samples from the 2021 and 2022 harvests grown under the conditions of the Sughd Region, as well as concentrates obtained from these beans. Laboratory analyses were carried out at the Laboratory of Food and Agricultural Products of the Sughd Center for Standardization, Metrology, Certification, and Trade Inspection using a modern voltammetric method characterized by high precision and sensitivity in detecting trace metal concentrations. The results showed that the levels of cadmium and lead in the raw materials did not exceed the permissible limits established by Technical Regulation TR CU 021/2011 “On Food Safety.” Furthermore, it was found that technological processing leads to a significant reduction in the concentration of toxic elements. In particular, the amount of cadmium decreased by more than 200–330 times, while the content of lead was reduced by 400–540 times compared to the raw samples. These findings indicate the high efficiency of the selected processing methods. Thus, the proposed technological approach to bean processing makes it possible to significantly enhance the safety, environmental purity, and nutritional value of the final product. This has great importance for the development of domestic production of functional and dietary food products, as well as for expanding the range of high-quality legume-based ingredients used in the food industry and in healthy nutrition.

There are 630 species of higher fungi registered in Mongolia, of which 116 have nutritional and medicinal value. The country is actively developing mushroom cultivation technologies, particularly for oyster mushrooms, which are the second most widely cultivated mushroom after champignons. Oyster mushrooms (Pleurotus ostreatus) are rich in proteins, carbohydrates, vitamins, minerals, and biologically active substances with antioxidant, anti-inflammatory, and antitumor properties. These characteristics make them a promising raw material for both the food industry and medicine. The problem of excessive salt consumption in Mongolia (7.4–15.4 g/day with the WHO norm <5 g) requires the search for functional food products that can reduce the salt load, especially among children and young people, where the popularity of salty snacks is growing. In this study, the goal is to develop a technology for the production of unsalted chips with the addition of oyster mushroom powder. Gala potatoes and oyster mushroom powder produced by Muujig Organic were used for production. The safety of the raw materials was analyzed: the residual amounts of pesticides, heavy metals, and microbiological indicators met the standards. The experimental chips were made with 1-5% mushroom powder. The organoleptic evaluation showed that the samples with 1-2% oyster mushroom had the best characteristics (color, taste, smell, and consistency), while higher dosages worsened the appearance and texture of the product. The physical and chemical analysis of the finished chips revealed the following results: the mass fraction of protein was 3.7%, the mass fraction of fat was 34.8%, and the mass fraction of moisture was 2.5%. All the results were within the acceptable limits, and the content of toxic elements did not exceed the permissible values. Thus, the developed technology allows for the production of safe and mushroom-enriched unsalted chips, which can serve as a healthy alternative to traditional salty snacks and help reduce consumption.

Corn silk contains a variety of beneficial compounds: phenolic compounds (flavonoids, polyphenols, tannins), fat- and water-soluble vitamins, and minerals. Therefore, their extracts can be beneficial for health, serving as a source of vitamins and minerals, and can be used to create functional food products that help combat harmful free radicals.The objective of this work is to experimentally validate the most suitable technology for producing corn silk extract and to conduct an experimental study of its composition.This study aims to comprehensively investigate the physicochemical and biologically active properties of a hydroalcoholic extract of corn stigmas. Evaluating its impact on key characteristics of fermented dairy products will determine its potential for functional food development.The study used raw materials from the "Ali" peasant farm, located in the Saryagash district of the Turkestan region, Kazakhstan. To determine the biologically active compounds in the corn silk extract (CSE) and products derived from it, the methodologies for the quantitative determination of vitamins A, B1, B2, B6, D3, K were modified using the High efficiency liquid chromatography-mass spectrometry (HPLC/MS) method. Statistical data processing was performed with "Excel 7.0" (MS Office, USA) and "Statistica 6.0" (StatSoft, USA) software.The most effective method was determined to be vacuum ultrasonic extraction with a 20% aqueous-alcoholic solution. Corn silk extract addition led to a noticeable increase in protein concentration in the experimental sample compared to the control. This activation indicates a positive impact of corn silk on amino acid composition. Based on these changes, it can be concluded that the developed product is improved and possesses functional properties.The results of the research on the developed fermented milk drink, Ayran, containing an aqueous-alcoholic corn silk extract, indicate, the presence of fats like Methylbutyrate and Methylcis-11, 14- eicosadienoate in its composition confirms its biological efficacy. It has been established that the high content of B vitamins in corn silk extract makes it a promising raw material for the production of the fermented milk drink "Ayran." This direction stimulates the development of the domestic industry for functional fermented milk products enriched with vitamins and essential amino acids.

Concentrations of trace elements (Al, Fe, K, Ca, Mg, Cu, Na, Zn) and toxic substances (Cd, Co, Pb, Sr, Cr) were determined in the meat of maral (red deer) extracted in the East Kazakhstan region using the mass spectrometry method with inductively coupled plasma (ICP-MS). The average values for these elements in maral meat were: 36.58 mg/kg for aluminum, 38.39 mg/kg for iron, 3045.3 mg/kg for potassium, 77.28 mg/kg for calcium, 224.07 mg/kg for magnesium, 1.4 mg/kg for copper, 217.94 mg/kg for sodium and 30.04 mg/kg for zinc. The content of toxic elements in maral meat was also compared with similar indicators in other types of meat, such as beef, mutton, horse meat and chicken. The results of the analysis showed that the concentration of lead (Pb) in maral meat turned out to be one of the lowest — only 0.008 mg/kg. At the same time, the content of strontium (Sr) — 1.07 mg/kg and chromium (Cr) — 3.08 mg/kg in maral meat was higher than in other meat products. Nevertheless, the levels of Pb, Cd and Cr in maral meat did not exceed the established norms and were within acceptable values, according to the Technical Regulation of the Customs Union TR CU No. 034/2013, Commission Regulation (EC) No. 466/2001 and the recommendations of the US FDA on substances in contact with food.

The study focuses on controlling the color formation and color stability of cooked sausages by deliberately varying two functional ingredients: collagen hydrolysate from low-value by-products and cranberry powder. The aim was to quantitatively describe the dose-response effects of these factors on the integral color stability and to propose a technologically feasible optimal range. The methodology included the preparation of five experimental samples (control; 10% hydrolysate; and 10% hydrolysate with 1, 2, and 3% cranberry), instrumental color evaluation in the CIE Lab* system before and after 60 minutes of exposure and calculation of the percentage of stability based on normalized changes in L*, a*, b*. Based on these experimental points, a full-square regression model RSM was evaluated, after which theoretical values were calculated on a regular grid of factors (hydrolysate 0–15%, cranberry powder 0–3%) for surface visualization and optimization. The experimental data showed that the best color stability indicator was demonstrated by the sample with 10% hydrolysate and 3% cranberry powder – 90,24%. Approximation by the RSM (R²=0,995; R²_adj=0,991) revealed a dominant positive linear contribution of cranberry powder, a stable negative linear contribution of hydrolysate, and negative quadraticity for cranberries (saturation of the effect); the interaction of factors is statistically insignificant. Practical significance – recommendation to minimize the proportion of hydrolysate to about 5-10% and dose cranberries at 2-3% to achieve a stability plateau with low sensitivity to dosing errors.

This article presents an analytical review of the literature on milk systems of animal and plant origin. Milk systems are considered as natural and biotechnological dispersed structures that combine proteins, lipids, carbohydrates, and bioactive substances, providing high physiological and nutritional value. In the context of modern functional nutrition, they act as a universal technological platform for creating preventive and therapeutic health-promoting products. Particular attention is paid to hybrid systems that combine components of animal and plant origin, allowing for nutrient, antioxidant, and metabolically active compound synergy, which ensures an expanded range of physiological effects and increased bioavailability of key components. The aim of the work is to conduct an analytical review of the composition, structure, and functional properties of milk systems of animal and plant origin, as well as to determine directions for their integration into technologies of functional foods and nutraceuticals. The concept of the study is based on the principles of food system biodesign, implying the deliberate combination of natural matrices and biotechnological processes to achieve a targeted physiological effect. A systematic analysis method was applied to scientific publications, patent sources, and experimental data devoted to the chemical composition, fermentation, microencapsulation, and bioavailability of active components of milk systems. The results showed that animal milk is a source of easily digestible proteins and minerals, while plant analogues are rich in unsaturated fatty acids and antioxidants. Their combination ensures amino acid complementarity and enhances antioxidant potential. Fermentation and microencapsulation technologies are considered key tools for preserving probiotics and vitamins. This work contributes to the development of the concept of functional and sustainable nutrition, forming a scientific and practical basis for the creation of domestic functional beverages based on animal milk and milk derived from plant seeds of Kazakhstan.

The food drying process is one of the most energy-intensive and technologically complex operations in the food industry, which directly affects the preservation of product quality and shelf life. Traditional drying methods are often accompanied by loss of nutrients and degradation of organoleptic properties, which requires the development of more efficient technological solutions. The use of fluidized bed dryers, which provide intensive heat and mass transfer, reduce thermal damage to raw materials and contribute to the production of high-quality products, is considered a promising area. The paper presents a technique for engineering calculation of a fluidized bed dryer for polydisperse materials. The methodology includes dependencies for determining the speed of movement of the drying agent, calculating the hydraulic resistance of the installation, as well as the drive power of the agitators. The implementation of the proposed computational approaches made it possible to develop a dryer design with rotating horizontal shafts with agitators. This arrangement prevents the formation of product lumps, promotes uniform particle distribution, and at the same time does not create significant hydraulic resistance. The results obtained demonstrate that the application of the developed methodology and design solutions ensures an increase in the economic efficiency of the process, an improvement in the quality of rehydrated products, and an expansion of the practical use of fluidized bed dryers in the food industry.

Capsules were obtained in an improved device by spraying. The principle of operation of a centrifugal nozzle is based on the rotation of the liquid supplied to it. The flow of liquid in the nozzle depends on the action of the angular momentum of the liquid particles relative to the nozzle, which occurs when the liquid rotates. Sodium alginate was chosen as the encapsulating material. Alginate is used in the food industry, to produce concentrates of dry beverages, or in the pharmaceutical industry for the rapid preparation of liquid types of enterosorbents, or in various industries and medicine. A characteristic feature of soluble alginates is their ability to form viscous solutions, which is why they are widely used as effective thickeners in various industries. Alginates are also used as a source of dietary fiber in dietary products. During the experiment, a centrifugal nozzle d = 1.2×10 ^-3m was selected. To substantiate the capsule material, a solution of sodium alginate in concentrations of 0,5%, 0,8%, and 1% was obtained. When the viscosity of the gelling mixture depends on the concentration of the sodium alginate solution at different temperatures, the viscosity at a temperature of 40 °C varies slightly for the rotor speed, the most favorable temperature for using the solution is 40 °C. At a high speed of rotation of the gear pump 39,3 s^-1, 47,6 s^-1, the viscosity of the gel-forming mixture decreases, and the throughput of the nozzle with a diameter of 1,2 × 10 ^-3m increases. And a concentration of 1% sodium alginate was used as the material for encapsulation, the resulting capsule had an average diameter of 1,4×10 ^-3m.

The article presents the results of a study on the effects of pear and blackcurrant powders on the physicochemical. Technological and organoleptic properties of sugar cookies. The optimal formulation was found to be a combination of 6 % pear powder and 4,5 % blackcurrant powder. The addition of pear powder reduced the gluten content from 32 % to 29 %, improving the doughs plasticity and softness. As the concentration of blackcurrant powder increased, the moisture content (up to 8,5 %) and water absorption (up to 182,2 %) of the final product also increased, enhancing its juiciness. The powder are rich in dietary fiber, vitamins, organic acids and antioxidants, which enhance the nutritional and functional value of the product. The combined use of these components improves technological parameters and allows for the development of functional confectionery products that meet modern requirements for healthy and balanced nutrition. The results of the experiment confirm the potential for industrial application of plant powders, which ensure not only high product quality but also enhanced biological value. This approach is particularly relevant for the development of functional food products intended for mass consumption and for shaping a healthy diet across various age groups.

This studyis dedicated to a comprehensive evaluation of the ergonomic, hygienic, and protective properties of specialized workwear for chefs6 aimed at increasing the level of occupational safety in food production envionments. The main focus is placed on two types of materials: Panacea Premium B7420 fabric, applied in the design of protective apron. The purpose of the research is to scientifically justify a safe and ergonomic clothing model, taking into account the biomechanical characteristics of chefs’ professional activites. Laboratory tests were conducted to determine the physical and mechanical strength of the materials, air permeability level, thermal resistansce, moisture absorption, burning dynamics, and sanitary-hygienic properties. Additionally, an ergonomic assessment of apron performance was carried out during typical production movements such as bending forward, raising arms, rapid torso rotation, and prolonged standing. The Proban material demonstrated resistance to high temperatures, the ability to self-extinguish, and structural stability when exposed to hot oil splashes, confirming its effectiveness as a protective barrier. The obtained results showed that Proban significantly increases the level of protection against heat exposure, open flame, and thermal hazards. Based on the findings, a scientifically grounded model of a two-component set of specialized workwear was developed, meeting the requirements of safety, comfort, and functionality.

The article is dedicated to the development of an anthropometric typology of cadets from the southern and northern regions of the Republic of Kazakhstan based on a comparative analysis of their physical development indicators. The aim of the study is to identify the morphological and functional parameters of cadets and determine their regional differences in order to develop a structure of anthropometric characteristics for designing uniforms for students of military educational institutions in Kazakhstan.During the research, anthropometric measurements of basic physical indicators were conducted among 16–17-year-old cadets. Methods of mathematical statistics and cluster analysis were applied to determine the dimensional typology of students in military lyceums. The analysis of anthropometric indicators revealed significant differences in the physical development of cadets from different regions of the Republic of Kazakhstan. Specific constitutional types were identified, which are associated with climatic and regional conditions. The results of the study are of high practical significance and can be applied in the light and textile industries in the design and production of uniforms for students of military lyceums in the Republic of Kazakhstan. The findings serve as a basis for developing national standards for body size characteristics, contributing to the modernization of military uniform production and improving its quality by taking into account the anthropometric features of cadets in Kazakhstan’s military schools.

The textile industry is one of the largest waste-generating sectors worldwide. In particular, the production of garments from denim fabric results in a significant amount of excess cuttings and unused fabric pieces. The problem of recycling such waste is relevant not only in terms of economic efficiency but also from an environmental protection perspective. This article analyzes ecological and technological approaches to creating new sewing products from denim fabric waste. During the study, the physical and mechanical properties of denim waste were examined, and experiments on recycling and practical applications were carried out. When designing and sewing new clothing models, the durability, aesthetic appearance, and market compliance of recycled fabric samples were evaluated. The results showed that garments, accessories, and decorative items made from denim waste are not only cost-effective but also environmentally friendly and represent a creative design approach. The article also provides practical recommendations for the further development of this direction.

Antimicrobial dressing materials play an important role in the treatment of infected wounds. They help control microbial complications, prevent the development of chronic inflammation, and promote faster skin regeneration. Such materials are used to protect against infection in the treatment of chronic wounds (e.g., trophic ulcers, diabetic foot ulcers), burns, and infected postoperative wounds where there is a high risk of complications. Currently, the potential use of natural substances as antibacterial agents in dressing materials is being actively studied. Scientific data confirm the effectiveness of such substances as propolis, honey, chitosan, and essential oils. These components possess mild but persistent biocidal activity and do not cause side effects. As part of our research, gauze samples treated with two different formulations were exposed to soil microflora to determine the microbiological resistance coefficient. Untreated gauze samples, when exposed to microflora, began to mold and decompose, whereas materials treated with natural biocides showed significantly lower levels of degradation. Particularly high microbiological resistance was observed in samples treated with a formulation based on wormwood extract and chitosan. To assess the morphological changes in the fibers after treatment, a study using a scanning electron microscope was conducted. A uniform distribution of biocidal particles on the fiber surface was observed. At the same time, the air permeability and absorbency of the treated gauze materials remained largely unchanged. 

An analysis of the literature sources has shown the need for the development of information support for CAD systems, based on data from anthropometric studies of the body shapes of Kazakhstani consumers of modern clothing. (Anthropometric characteristics, improvement of size typology, and clothing design methods that take into account the most common body shapes and their individual features in Kazakhstan) with the aim of producing products demanded in the consumer market.Based on measurements of female body shapes in Kazakhstan, mathematical models have been identified that allow the development of classification and determination of the values of leading size characteristics.An analysis of modern size standardization of garments in the global space revealed various data on clothing labeling in different countries, leading to the current issue of harmonization in the field of standardization, i.e., aligning the actions of international, national, and regional quality systems to improve product quality and its competitiveness on a global scale. When developing international standards for products in Kazakhstan, primary attention should be given to establishing unified testing methods as well as requirements for terminology, storage, and transportation, without which mutual understanding between the manufacturer and the consumer is impossible.For the first time, studies aimed at the need to use anthropometric measurements when determining clothing sizes appeared in the early 1930s.Currently, the solution to this problem is focused on the formation of a database for the processes of automated clothing design.

This work is devoted to the study of the problem of environmental pollution caused by the use of synthetic dyes in the textile industry, and offers a solution in the form of using natural dyes of plant origin. Synthetic dyes, despite their cheapness and stability, cause significant harm to the environment and human health. In this regard, the aim of the study is to develop technologies for dyeing textile materials using extracts of natural dyes obtained from local plant materials.The scientific significance of the study lies in the in-depth analysis of the effect of natural dyes on the properties of textile materials and in the proposal of environmentally friendly technologies for their processing. The practical significance of the work lies in the possibility of developing innovative dyeing methods that can reduce environmental pollution and ensure the resistance of fabric to washing and wear.The research methodology includes the use of a field emission scanning electron microscope with an X-ray spectral microanalyzer to study the morphology of the fabric surface and the elemental composition of fibers before and after dyeing with natural dyes with mordant. The main results show that adding mordant to extracts improves color saturation and fastness, and also improves the physical and mechanical properties of fabrics. The study revealed changes in the chemical composition of fibers, such as an increase in the content of aluminum, potassium and titanium, which confirms the effectiveness of the technologies used.The value of the study lies in promoting the concept of sustainable and environmentally friendly production in the textile industry, as well as in proposing new dyeing methods that can significantly reduce the environmental burden. The practical significance of the work is to develop a technological basis for the production of environmentally friendly textiles that can be used in various areas of the light industry.

The article presents data on the development of technology for imparting UV-protective properties to cotton fabrics at the stages of final finishing. Increase of functionality of textile materials is provided at the expense of introduction of highly effective methods of processing with use of textile auxiliary substances possessing UV-absorbing properties, and also application of new chemical and physical methods of intensification of proceeding processes. Technological solutions for processing cotton fabrics aimed at achieving the required level of physical and mechanical characteristics and resistance to UV radiation have been developed. The optimal parameters of preparation of working solutions were selected: concentrations of UV stabilizers, ratio of components, temperature and duration of treatment. The qualitative characteristics of the treated fabric, including the uniformity of the protective layer application and UV-protection efficiency, as well as physical and mechanical parameters were investigated. Both periodic and continuous treatment methods are proposed, providing stable fixation of functional substances on the surface of textile fibers. Implementation of the developed technology will improve the quality of finished textile materials due to simultaneous improvement of hygienic and protective properties, reduction of energy consumption and processing time. The results of the research can be used in the creation of modern technological processes for the production of textiles from natural, chemical fibers and their mixtures with specified functional characteristics, including for products of special, medical and everyday use.