Master of technical sciences Office 3102, tel. 8 (7172) 39-73-27 E-mail:  a.akhmetzhanova@kazatu.edu.kz

Sphere of scientific interests

Technology of  food and processing industries 

Delivered disciplines

Technology of milk and dairy products, professional Kazakh (Russian) language, theoretical foundations of food technology, general technology of food production, theoretical foundations of processing production.

The main directions of research

Technology of food products 

Education

2011-2015 Taraz State University named after M.Kh. Dulaty - Bachelor of Technology in biotechnology.

2015-2017 Saint-Petersburg National Research University of information Technologies, Mechanics and Optics– Master of technical sciences

Work experience

2017 - S.Seifullin  KazATU 

Republican and international meetings

VI All-Russian Congress of Young Scientists on the topic «Investigation of the effect of the proteolytic activity of lactic acid bacteria of bread starter cultures on the quality of finished products when using wheat flour with a gluten clip» // April 18-21, 2017: Program. - SPb .: University of ITMO, 2017

Seminar: Fairs - exhibitions "Kazakhstan-Bread Paradise", (November 25, 2017: Astana city, Congress Hall) 

Publishworks

1. Savkina O.А., Аkhmetzhanova A.T. Research of the influence of starter cultures on the quality of wheat flour bread with strong gluten, Abstracts, Collection of abstracts of the VI All-Russian Congress of Young Scientists, 18–21 april 2017: Programm. – University NRUIT, 2017. – 153

2. Аkhmetzhanova А.Т., Arynbaeva M.Zh. Investigation of the effect of the proteolytic activity of wheat flour //Saint Petersburg, Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, 2017 International Book Market Serviceltd. Member of Ommi Scriptum Publishing Croup Alright ISBN978-613-7-33907-7

3. Аkhmetzhanova А.Т., Arynbaeva M.Zh.., Abdugamitova А.Е. To study the effect of the hydromodule of welding on the quality of bread using rye flour // Materials of the 20th International Scientific and Practical Conference dedicated to the memory of Vasily Matveevich Gorbatov, 7-8 december 2017, Moscow, p.20-21

4. Orymbetova G.E., Аkhmetzhanova А.Т., Arynbaeva M.Zh.., Abdugamitova А.Е Development of maccarone products of increased nutritional value // Materials of the international scientific and practical conference "Fundamental and applied research in the field of natural and technical sciences", April 27, 2018, Belgorod

5. Аkhmetzhanova А.Т., Arynbaeva M.Zh.., Study of the effect of sourdough on the quality of wheat flour bread with strong chewing gum.// V International scientific and practical conference science of education in the modern world challenges of the XXI century. February 10-12, 2020, Nursultan.//Esembek М.Zh., Аkhmetzhanova А.Т., Borankulova A.S., Investigation of the effect of a sugary self-supporting product (in one flour mixture) on the preparation with the addition of rye-wheat bread //V International scientific and practical conference science of education in the modern world challenges of the XXI century. February 10-12, 2020, Nursultan

6. Esembek М.Zh., Аkhmetzhanova А.Т., Maratkyzy N. Study of the effect of starter cultures on the quality of wheat flour bread with strong gluten.// Food technologies of the future: innovations in the production and processing of agricultural products: a collection of articles of the International Scientific and Practical Forum dedicated to the Day of Bread and Salt (Saratov, March 12-13, 2020). - Penza: RIO PGSHA, 2012. - 320 pp. 130-131.