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Master of Technical Sciences
Lecturer of the Educational Program Group "Food Production"
Office 3207, tel. +7(7172)39-73-27
E-mail: m.abilova@kazatu.edu.kz |
Sphere of scientific interests
Research, improvement and development of gluten-free food production technology. Fundamentals of scientific research of food products. Bread and pasta technology
Education
2006-2010 - Pavlodar State Technological College , specialty 422802 - "Technology of meat and meat products"
2010-2012 - Almaty Technological University, specialty 5B072700 - "Food technology"
2014-2016 - Magistracy - S.Seifullin KazATU, specialty 6M072800 - "Technology of processing industries"
2018 - 2021 – Doctoral studies - S.Seifullin KazATU, specialty 6D072800 - "Technology of processing industries"
Work experience
- 2013-2015 Laboratory assistant of the department "Agricultural and grain processing machines" of S.Seifullin KazATU;
- From 2016 onwards: Lecturer, t the Institute of Engineering and Food Technologies of the Kazakh Agrotechnical Research University named after S.Seifullin.
Professional development
- University of Agriculture in Krakow, Poland «Current Problems with Classification and Evaluation of Soil» (2015);
- KATU named after S. Seifullin, «Innovations in the educational process of higher education» (2017);
- KATU named after S. Seifullin, «Springer Link UserTraining» (2016);
- ATU, Scientific Internship «Development of technology for the production of confectionery products based on gluten-free raw materials grown in Kazakhstan» (2020).
Publications:
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Baishugulova Sh.K., Nukeshev S.О., Kapov S.N., Eskhozhin D.Z. A Theoretical Substantiation of a Grain Cleaner with a Compound Motion of the Operating Device Z // International journal of environmental & science education 2016, vol. 11, no. 18, 11385-11392;
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Kulushtayeva B., Nurymkhan G., Okuskhanova E., Smolnikova F., Khayrullin,M., Kisimov B., Kozubayeva, L. Technology of production, nutritional value and food safety of gluten free bread // International Journal of Recent Technology and Engineering, 2019, 7(6), с. 1338-1344.
