КАЗ РУС ENG
Main / Факультеты и кафедры / Baitukenova Sholpan Baidildaevna
Baitukenova Sholpan Baidildaevna

Baitukenova Sholpan Baidildaevna

 

Candidate of Technical Sciences

Associate Professor

office:3224б

tel.: 8(7172) 39-73-27

e-mail: sh.baitukenova@kazatu.edu.kz

 

Field of Scientific Interests:

Food science. Food products engineering and technology. Meat science (functional meat products, improvement of meat product technologies, technology of combined meat products).

Academic Qualifications:

Academic degree: 2007 – Candidate of Technical Sciences, specialty 05.18.04 – “Technology of meat, dairy, fish products and refrigeration industries”.

Academic title: 2024 – Associate Professor in the scientific direction “Food science and technologies”.

Courses Taught:

Technology of meat and meat products, Principles of recipe development for new types of food products, Design of food industry enterprises.

Supervision of Research:

Successfully defended under supervision: 28 Master’s students.

Currently supervising: 2 PhD doctoral students; 2 Master’s students.

Education:

1992-1997 – Semey State University, specialty “Technology of Meat and Meat Products”, qualification: Engineer-Technologist.

2001-2004 – Full-time postgraduate studies, Shakarim Semey State University, Faculty of Engineering and Technology.

Professional Experience:

2004-2008 – Lecturer, Senior Lecturer, Department of “Technology of Meat, Dairy and Food Products”, Shakarim Semey State University, Semey.

2008-2009 – Vice-Dean, Faculty of Engineering and Technology, Shakarim Semey State University; Acting Associate Professor, Department of “Technology of Meat, Dairy and Food Products”.

2009-2010 – Head of the Department for Educational Work, Shakarim Semey State University.

2010-2011 – Head of the Department for Career Guidance Work, Shakarim Semey State University.

2010-2012 – Deputy Executive Secretary of the Admissions Committee, Shakarim Semey State University.

2011-2015 – Vice-Dean, Faculty of Engineering and Technology, Shakarim Semey State University.

2015-2019 – Senior Lecturer, Acting Associate Professor, Department of “Technology of Food and Processing Industries”, S. Seifullin Kazakh Agrotechnical University, Astana.

2016-2018 – Vice-Dean, Faculty of Technology, JSC “S. Seifullin Kazakh Agrotechnical University”.

2024 - present – Associate Professor, Institute of Engineering and Food Technologies, NCJSC «S. Seifullin Kazakh Agrotechnical Research University».

Awards and Certificates of Merit:

Certificates and letters of appreciation from the Ministry of Education and Science of the Republic of Kazakhstan and the University Rector (2010, 2015).

Professional Development:

  1. Innovations in the Educational Process: Theory, Methodology, and Practice of Higher Education. Republican Educational-Methodological Seminar (Certificate No. 164, January 15–25, 2024, 72 hours).
  2. Inclusive Professional Education: Current Trends and Challenges (Certificate No. 332, August 12–27, 2024, 72 hours).
  3. Innovative Methods of Active Learning in Higher Education: Theory and Practice. Educational-Methodological, Practice-Oriented Seminar (Certificate No. 900, January 8–17, 2025, 72 hours).
  4. Dairy Production and Management. The Pennsylvania State University (Coursera Course Certificate, February 26, 2025, 75 hours).
  5. Getting Started with Course Builder (Coursera Course Certificate, May 5, 2025).
  6. Effective Application of Artificial Intelligence in Food Product Manufacturing Technology (Certificate No. 050, January 5–19, 2026, 72 hours).

Scientific Publications: Author of more than 100 scientific works, including 3 books, 10 textbooks/study guides, 2 monographs, and 12 innovative patents of the Republic of Kazakhstan. Key publications in the presented research directions:

Publications in Web of Science / Scopus:

  1. Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction // International Journal of Food Science. – Volume 2025, Article ID 4733962, 16 pages (percentile 76%).
  2. Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations // Polish Journal of Food and Nutrition Sciences. – 2025, Vol. 75, No. 1, pp. 37–48 (percentile 59%).
  3. Enhancing Emulsified Sausages: A Comprehensive Study of the Nutritional, Sensory, and Sustainability Advantages of Quinoa Flour Incorporation // Journal of Cogent Food & Agriculture. – Volume 10, 2024, Issue 1, Article 2426612 (percentile 63%).
  4. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat // Processes. – 2024, 12, 1766 (percentile 61%).

Publications in the List of the Committee for Quality Assurance in Education and Science of the Ministry of Education and Science of the Republic of Kazakhstan (КОКСНВО МОН РК):

  1. Study of the Effect of Plant Components on the Nutritional Value of Sausage Products // Bulletin of Shakarim University. Technical Sciences Series, No. 2(18), pp. 210–223, 2025.
  2. Technology for Preparing Sausage Products with Plant Extract from Fermented St. John’s Wort // Bulletin of Shakarim University. Technical Sciences Series, No. 3(19), pp. 370–380, 2025.
  3. A Development of Boiled Sausage Technology Based on Horse Meat // Vestnik Kazakh University of Technology and Business, Astana, Kazakhstan, No. 2(27), June 28, 2025, pp. 334–344.
  4. Modern Trends and Analysis of Horse Meat Processing in the Republic of Kazakhstan // Vestnik Kazakh University of Technology and Business, No. 3, pp. 390–398, 2024.
  5. Development of Fermented Sausage Production Technology Using Starter Microorganism Cultures // Vestnik KazUTB, No. 1(26), pp. 227–236, March 2025.

Educational and methodological Works:

  1. Design of Enterprises for Processing Plant Raw Materials (Confectionery Production). Textbook – Astana: S. Seifullin Kazakh Agrotechnical University, Protocol No. 8, April 23, 2025. – 272 p. ISBN 978-601-257-603-0.
  2. Fundamentals of Complex Processing of Secondary Raw Materials of Animal Origin. Textbook – Astana: Non-Profit JSC “S. Seifullin Kazakh Agrotechnical Research University”, Protocol No. 8, April 23, 2025. – 272 p. ISBN 978-601-257-604-7.
  3. Principles of Recipes Development for New Types of Food Products. Training Manual – Astana: Non-Profit JSC “Saken Seifullin Kazakh Agrotechnical Research University”. 2024. –172 p. ISBN 978-601-257-535-4.
  4. Principles of Recipes Development for New Types of Food Products. Study Guide – Astana: Non-Profit JSC “Saken Seifullin Kazakh Agrotechnical Research University”. 2024. –168 p. ISBN 978-601-257-534-7.

Protective Documents (Patents):

  1. Method for Producing a Food Product from Melon. Eurasian Patent for Invention No. 041736, issued November 28, 2022.
  2. Method for Producing Fermented Semi-Smoked Sausages. Utility Model Patent. QazPatent “National Institute of Intellectual Property” of the Republic of Kazakhstan (No. 7444, issued September 16, 2022).
  3. Method for Processing Collagen-Containing Raw Materials. Invention Patent. QazPatent “National Institute of Intellectual Property” (No. 2024/1092.1, issued December 19, 2024).
  4. Method for Producing a Delicatessen Meat Product in Natural Horse Intestine Casing with a Plant Additive. Invention Patent. QazPatent “National Institute of Intellectual Property” (No. 2024/0309.1, issued April 4, 2025).