Master of Technical Sciences, Lecturer  of the Educational Program Group "Food Production" Office 2210, tel. +7(747)574-42-82 E-mail: g.akshoraeva@kazatu.edu.kz

Field of Scientific Interests

Fundamental and applied scientific research in the field of comprehensive processing of plant raw materials; Improvement of new technologies based on plant raw materials; Analysis of the current state and development prospects of the food and processing industry of the Republic of Kazakhstan.

Teaching Disciplines

Technology of Public Catering Products

Students Supervised for Diploma Theses

Bachelor's degree - 6

Education

2006–2010: Almaty Technological University, Almaty, Bachelor's degree in specialty 050727 - "Food Technology"

2010–2011: Almaty Technological University, Almaty, Master of Engineering and Technology in specialty 6M073500 - "Food Safety"

2019: S. Seifullin Kazakh Agrotechnical Research University, Astana, Supplement to Master's Diploma.

2022-2025: S. Seifullin Kazakh Agrotechnical Research University, Astana, Doctoral studies in specialty 6D072700 – "Food Production"

Work Experience

2011–2018: LLP "Almaty Product", Almaty region, Yeltai village. Positions held: Laboratory Assistant, Senior Laboratory Assistant, Engineer-Technologist, Food Safety Specialist.

2018-2022: S. Seifullin Kazakh Agrotechnical Research University NCE, Experimental production bakery of the "Technology of Food and Processing Industries" department. Positions held: Technologist, Teacher.

Since 2025: Lecturer at the Institute of Engineering and Food Technology at S. Seifullin Kazakh Agrotechnical Research University

Research Projects

Participation in the implementation of research work under state order:

2024-2025, 1st Program-targeted financing of the Ministry of Science and Higher Education of the Republic of Kazakhstan (1 PCV MSHE RK) "Development of new technologies for organic production and processing of agricultural products"

2024-2026, Program-targeted financing of the Ministry of Agriculture of the Republic of Kazakhstan (PCV MA RK) "Improvement and development of advanced technologies for deep processing of agricultural raw materials to strengthen the food security of the Republic of Kazakhstan"

Professional Development

Publications:

1. Utarova N.B., Nurtayeva A.B., Kakimov M.M., Akshorayeva G.D., Iskakov B.M., Improvement of the technology for producing gluten-free bakery products based on composite flour // Bulletin of the Almaty Technological University, 2024; 145, (3), 5-13
2. Utarova N.B., Nurtayeva A.B., Kakimov M.M., Akshorayeva G.D., Sataeva Zh.I., ANALYSIS OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COMPOSITE FLOUR // MECHANICS (2), 6-14
3. Nurtayeva A.B., Utarova N.B., Akshorayeva G.D., Myktabayeva M.S., Abilova M.B., Study of gluten-free bread technology // Bulletin of the Almaty Technological University, 2022; (4), 33-41
4. Utarova N.B., Nurtayeva A.B., Kakimov M.M., Akshorayeva G.D., Iskakov B.M., Improvement of the technology for producing gluten-free bakery products based on composite flours // Almaty Technological University, 2024
5. Akshorayeva G.D., Kakimov M.M., Ospankulova G.Kh., Iskakov B.M., Rzaev B.T., DEPENDENCE OF THE PARAMETERS OF RHEOLOGICAL PROPERTIES OF BUCKWHEAT FLOUR ON CORN ZEIN // Bulletin of Shakarim University. Series of Technical Sciences, 2025, 1(17), 134-141. Non-commercial joint-stock company "Shakarim University"
6. Utarova N.B., Nurtayeva A.B., Kakimov M.M., Akshorayeva G.D., WAYS TO IMPROVE THE TECHNOLOGY OF GLUTEN-FREE BREAD PRODUCTS // Science and Technology of Kazakhstan, 2021 (2), 85-94, S. Toraygyrov Pavlodar State University
7. Utarova N.B., Nurtayeva A.B., Kakimov M.M., Akshorayeva G.D., Mashanova N.S., Study of the rheological properties of zein dough and its quality indicators // Bulletin of Shakarim University. Series of Technical Sciences, 2023 (4), 120-131, Non-commercial joint-stock company "Shakarim University"