As part of the educational process in the discipline “General Food Technology,” on April 15, 2026, lecturer Tokanova Zh. conducted an open lesson for students of groups TIPP-24-1r, TMO-24-1r, TIPP-25-1r (kol) on the topic “Eggs and Egg Products.”

The aim of the lesson was to develop students’ theoretical knowledge and practical skills regarding the characteristics of eggs and their processed products. During the lesson, students studied the structure of an egg, its chemical composition, nutritional value, as well as quality requirements and storage conditions. It was emphasized that eggs are a valuable food product due to their high content of proteins, fats, vitamins, and minerals.

The lesson was conducted in an interactive format: students actively participated in discussions, completed practical tasks, and showed a high level of engagement. The lecturer applied modern teaching methods aimed at developing students’ professional competencies.

The conducted lesson demonstrated the importance of the topic and its practical relevance in the training of future specialists.