Senior Lecturer, Master of Technical Sciences, Senior Lecturer at the EPG "Food Production" Room 4309, tel. +7(775)88-99-080 E-mail: v.akhmetova@kazatu.edu.kz

Sphere of scientific interests

Fundamental and applied scientific research in the field of complex processing of animal and vegetable raw materials; Improvement of new technologies of meat products and semi-finished products from raw materials of animal and vegetable origin; Analysis of the current state and prospects of development of the meat industry of the Republic of Kazakhstan

Scientific qualification

2018-2021 PhD doctoral degree in specialty 6D072700 - "Technology of food products"

Subjects taught

Theoretical foundations of food technology-1,2, Technology of meat and meat products-1,2, Fundamentals of scientific research.

Students 

Master's Students -3

Education

1993-1998 Semipalatinsk Shakarim State University, specialty – "Technology of meat and meat products", qualification – Process Engineer;

2014-2016 Kazakh Agrotechnical University named after S. Seifullin. Master of Technical Sciences, specialty "Food Technology". JOK-M No.0098433;

2018-2021 Kazakh Agrotechnical University named after S. Seifullin. PhD-doctoral degree in specialty 6D072700 - "Food technology

Work experience

1998-2003 – Kazakh Scientific Research Institute of Meat and Dairy Industry, M.Sc., Department of Standardization and Scientific and Technical Developments in Semey;

2003-2006G.- Kazakh Scientific Research Institute of Meat and Dairy Industry. M.Sc. laboratory of "Meat products and canning industries". G. Semey;

2006 - 2012 – Innovative Eurasian University, Senior Lecturer at the Department of Applied Biotechnology, Pavlodar;

2012-2013–Innovative Eurasian University, Pavlodar. Senior Inspector of the Registration Department, Pavlodar;

2013-2014 - Kazakh Agrotechnical University named after S. Seifullin, assistant of the Department of Technology of livestock products production, Astana;

2015-2025 - Kazakh Agrotechnical Research University named after S. Seifullin, senior lecturer at the Department of Technology of Food and Processing Industries, Astana;

from 07/23/2025 to the present – Senior lecturer at the Institute of Engineering and Food Technologies of the Kazakh Agrotechnical Research University named after S. Seifullin.

Main directions of research

Since 2012, he has been actively involved in state-funded research work

Research projects

Participation in the implementation of research within the framework of the state order:

2012-2014, scientific project within the grant financing of the Ministry of Education and Science of the Republic of Kazakhstan "Development of food technology for functional nutrition based on raw materials of plant and animal origin";

2015-2017, scientific project within the grant financing of the Ministry of Education and Science of the Republic of Kazakhstan "Complex processing of wheat germ-secondary raw materials of milling production with the creation of innovative technologies of new food products and food additives";

2018-2020, a scientific project within the framework of the PCF of the Ministry of Agriculture of the Republic of Kazakhstan "Scientific and technological support of processing enterprises of the agro-industrial complex in order to increase their efficiency and competitiveness".

2021-2023 Program-targeted financing Ministry of Agriculture Republic of Kazakhstan “Development of technologies using new strains of beneficial microorganisms, enzymes, nutrients, and other kits in the production of special dietary foods.”

Research projects

Participation in the implementation of research and development 92651/Initiative-OT-23 2023-2024 – performer of the initiative theme "Development and research of meat products and meat semi-finished products enriched with vegetable additives".

Professional development

Publications:

Author of more than 40 scientific publications in domestic and foreign scientific journals indexed by Scopus, RSCI, KKSON, including 3 patents for utility models and inventions of the Republic of Kazakhstan.

The Hirsch Index (Scopus) is 1

The most important in the presented areas over the past 5 years:

Publications in Web of Science, Scopus:

1. Akhmetova, V., Balji, Y., Kandalina, Y., Iskineyeva, A., Mukhamejanova, A., Baspakova, A., ... &Zamaratskaia, G. (2024). Self-reported consumption frequency of meat and fish products among young adults in Kazakhstan. Nutrition and Health, 30(2), 309-318.https://journals.sagepub.com/doi/full/10.1177/02601060221114230

2. Abilmazhinova, B., Akhmetova, V., Ivanova, V., Bezhinar, T., Ermolaev, V., Safronov, S., ... &Sepiashvili, E. (2020). Nutritional and biological value of horsemeat in human nutrition. Int. J. Adv. Sci. Technol, 29, 1231-1235.

https://scholar.google.com/scholar?cluster=8032193347569338448&hl=en&as_sdt=2005&sciodt=0,5

Publications in recommended by the Science and Higher Education Quality Assurance Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan:

1. Akhmetova V., Mashanova N. TECHNOLOGY OF MEAT PRODUCT FOR FUNCTIONAL FOOD. Bulletin of Shakarim University. Technical Sciences. 2020;(4(92)):108-111. https://tech.vestnik.shakarim.kz/jour/article/view/134

2. Ахметова, В. Ш., & Аминова, А. С. (2017). Применение пищевых волокон в производстве колбасных изделий. Научный журнал «Вестник», Национальный Евразийский университет им. Л. Гумилева, 6(2).

Publications in the RSCIArticles in the RSCI

1. Ахметова Венера Шаймуратовна, Искакова, Айгерим Дулатовна, НурбибиСоветовна Машанова, and. "Разработка технологии мясных цельномышечных продуктов из козлятины." Агрофорсайт S7 (2020): 66-71.http://agroforsait.ru/wp-content/uploads/2021/01/6a_2020sp_66-71.pdf

2. Ахметова, В. Ш., Машанова, Н. С.,Догдырбаева, А. Т., Глотова, И. А., & Галочкина, Н. А. (2019). Использование компонентов растительного происхождения в технологии колбасных изделий профилактического назначения. In Производство и переработка сельскохозяйственной продукции: менеджмент качества и безопасности (pp. 142-144).https://www.elibrary.ru/item.asp?id=36505587

3. Ахметова, В. Ш., Машанова, Н. С., &Жылқыбай, А. С. (2018). Производство мясного продукта обогащенного растительными компонентами функционального назначения.

Received innovative patents:

1. Utility Model Patent No. 8717 dated 12/15/2023 Method of meat product production (KZ);

2. Utility Model Patent No. 6836 dated 04-02-2022 for the production of boiled sausage products (KZ);

3. Utility model patent No. 2742 dated 04/02/2019. Meat product from horse meat (KZ).