The expertise centre “Agrobiotechnology", created jointly by the Comrat University and the SRL "Fabrica Oloi Pak" (Moldova) provides consultations to enterprise managers at the territory of Gagauz Yeri ( prof.Varban S.- animal science,, dr.con.univ. Cara S. viticulture, , dr.con.univ. Fedotova L. food safety, dr. com.univ. Neicovcena I. animal science). Regular meetings are held with representatives of agricultural enterprises.
Company participation in Uni activity are realized based on an agreement with companies, students conduct research on farms and use company data in writing master’s theses.
A number of meetings were held with representatives of local companies. Were discussed issues on improving specialist training for local companies, as well as providing internship and employment opportunities.
The Center's activities include the Open days for companies, other experts.
They were held every last Friday already during three months (November 24, February 23, May 31)
Also held the practical trainings for company staff, study visits, practical placements for PhD/MSc students at companies. Practical trainings for SRL Doksancom employees (Fig.1), the Chelepen Agro farm (Fig.2), SANA Microbiology Laboratory specialists (Fig.3) .
Pilot project
Literature review, objectives. One of the oldest sour-milk drinks among the Gagauz nation is Yurt, which is traditionally made of sheep's milk, through the lactic acid fermentation involving Bulgarian bacillus. The Gagauz nomads were the first to make yurt. The flavor of yurt is pleasant, refreshing, and sour-sweet. Currently, the technology of yurt based on cow's milk has been developed. In terms of biological value, cow's milk yurt is not conceding to sheep's milk yurt, and it is even superior to it in terms of taste.
The aim of research is to study the quality of milk and dairy products produced by SANA enterprise such as sour cream, cottage cheese; local strains identification of lactic acid bacteria.
Staff involed in PP,
Prof. Varban S., Associate Professors Fedotova L., Neykovchena Y., Doctor of Science Kartashev A. are scientific supervisors of theses and practice supervisors at the enterprises.
Company involvement in PP:
Providing guidance, research and internship opportunities.
https://www.facebook.com/reel/1641235926300931- Research on probiotic starter of local strains of lactic acid bacteria- research was carried out in 2022.
Research on the quality of ghee butter produced at the SANA enterprise is planned to be carried out as part of our pilot project 2023- as a thesis.
The research results will be used to obtain new products based on local strains of lactic acid
bacteria and implement in the course of food safety discipline.
Guidelines on laboratory works of the faculty were issued for students.
