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Print 2979 Archive
NEWS
16 April, 2026Business Meetings at Turkish Universities Concluded
14 April, 2026Khazar University Delegation at Sabancı University
10 April, 2026Exhibition Held at Khazar University with the Participation of Lithuanian Prime Minister Ingrida Šimonytė
08 April, 2026"Study in Azerbaijan" International Education Fair Continues
07 April, 2026"Study in Azerbaijan" Exhibition and Rectors' Forum Held in Almaty
31 March, 2026Khazar University Rector Visit Akdeniz University
20 March, 2026Meeting with Alumni at "Khazar"
19 March, 2026Opening Speech by Prof. Acad. Hamlet Isakhanli, Founder of Khazar University and Chairman of the Board of Directors and Trustees, at the Ceremony Dedicated to the 35th Anniversary of Khazar University
18 March, 2026Khazar University's 35th Anniversary Ceremony Held
21 April, 2026Seminar by Kapital Bank Representative at Khazar

Employees of the Department of Life Sciences at International Scientific-Practical Conference

On November 25-26, 2019, a group of teachers and students from Khazar University's Department of Life Sciences participated in the International Conference on “Application of Innovation in the Development of Veterinary Science” organized in Baku. The Conference was attended by Inam Karimov, the Minister of Agriculture, Goshgar Tahmazli, Chairman of the Azerbaijan Food Safety Agency, Eldar Hasanov, Government official from the Presidential Administration of the Republic of Azerbaijan, Kazimeras Lukauskas, Public Officer from the International Office of Epizootics (OIE), Siala Rustamova, Head of the Azerbaijan Scientific Research Veterinary Institute, Alexander Donchenko, Honorary Member of the Russian Academy of Sciences, Badruddin Hajiyev, Dean of the Dagestan State Agrarian University as well as scientists and experts from Russia, Kazakhstan and Ukraine. Asaf Omarov, Head of the Department of Life Sciences, presented the study, being researched in the department's cell pathology laboratory, on “Study of the viability of E.coli and Salmonella spp. in increasing concentrations of salt in dairy products during different exposure periods”.

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