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Print 2922 Archive
NEWS
15 May, 2026Ambassador Extraordinary and Plenipotentiary at Khazar University
15 May, 2026Vice-Rector of Türkiye's Istanbul Esenyurt University Visit Khazar University
15 May, 2026"Khazar Talks-4": Seminar with Participation of Amy Carlon
15 May, 2026Representatives of Türkiye's Caucasus University at Khazar
13 May, 2026Prof. Acad. Hamlet Isakhanli at International Scientific Conference
07 May, 2026Khazar University Rector Participate in International Education Transformation Leadership Forum in London
06 May, 2026Rector of Khazar Participate in International Forum at University of London
23 April, 2026Rector of Khazar University Participates in Forum in Ganja
23 April, 2026Rector of Khazar University Attends International Conference "From Inclusive Education to Inclusive Society"
21 May, 2026Interview of the head of the department to AzEdu.az

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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