The aim of this project is to promote food sustainability by producing gluten-reduced bread from near expiration wheat breads. Pronan focuses on the recycling of left-hand wheat bakery products. Original leftover wheat products undergo several procedures before turning into the secondary Pronan flour. The secondary products made from recycled secondary Pronan flour have comparatively less gluten content, which solves the problem of expensive gluten-free products to people with gluten-related disorders in hands with food-waste management issues on campus. The project participants are Kurmet Danebek, NUSOM student, Assel Kurmanova, NUSSH, Dr. Jonas Cruz, NUSOM Faculty, Shynggys Sergazy, NLA senior researcher, Sanzhar Zhetkenov, NLA researcher.
