PhD, Acting Associate Professor, Senior Lecturer  of the EPG "Food production" Phone number: +7 7021711166 Office:3218 e-mail: e.bazylkhanova@kazatu.edu.kz

Scientific qualification

Academic degree: 2020 PhD, specialty 6D072700 – "Food technology".

Scientific direction

Scientific research and development in the field of food production technology.

Participation in the implementation of research within the framework of grant financing of young scientists on scientific and scientific-technical projects:

2021-2023– the executor of the project "Development of technology for the production of dietary immunostimulating confectionery products based on the processing of local vegetable raw materials", JSC "Almaty Technological University".

Subjects to be read

"Physico-chemical methods of food processing","Microbiological methods of food quality control".

Supervision of master’s students

Undergraduates studying – 1; Defended undergraduates – 1.

Education

2004-2008–bachelor's degree in specialty 050727 – "Food technology", JSC "Almaty Technological University";

2009-2011–master's degree in specialty 6N0727 – "Food technology", JSC "Almaty Technological University";

2015-2018–doctoral degree in specialty 6D072700 – "Food technology", JSC "Almaty Technological University".

Work experience

2011-2014– lecturer of the department of "Food technology", JSC "Almaty Technological University";

2014-2023 – senior lecturer of the department of "Food technology", JSC "Almaty Technological University";

2024 – until now – Acting Associate Professor, senior lecturer of the EPG "Food production", Institute “Engineering and Food Technologies”, NCJSC "S.Seifullin Kazakh Agrotechnical Research University".

Professional development:

1. Certificate "Onlain-teacher" methods and tools of effective distance learning", Almaty, JSC "Almaty Technological University", "Institute of Advanced Training and Retraining of personnel", 2022 in the amount of 72 hours;
2. Certificate "AutoCAD", Almaty, JSC "Almaty Technological University", "Institute of Advanced Training and retraining of personnel", 2022 in the amount of 72 hours;
3. Certificate "Computer-aided design of multicomponent food products based on digital technologies", Omsk, "Omsk State Agrarian University named after P.A. Stolypin", 2022 in the amount of 72 hours.
4. Certificate "Inclusive vocational education: current trends and challenges", Astana, “Institute of Psychology and Social Sciences” LLP, 2024, in the amount of 72 hours.
5. Certificate "Methods of performing research on physico-chemical parameters of food products", Ust-Kamenogorsk, “Lumex-Vostok” LLP, 2025, in the amount of 72 hours.

The results of scientific activity

In total, over 50 scientific and educational works have been published, including: 1 patent for a utility model, 4 scientific articles in the Scopus database, 15 scientific articles in publications recommended by the Science and Higher Education Quality Assurance Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan, 1 monograph recommended by the Scientific Council of Almaty Technological University, 30 scientific articles in the materials of domestic and foreign international conferences.

The Hirsch index (Scopus) -3;

Publications in Scopus -4;

https://www.scopus.com/authid/detail.uri?authorId=57203759101

Publications in ranking scientific publications (with impact factor):

1. Research of fatty acid composition of samples of bio-drink made of camel milk. Current Research in Nutrition and Food Science, 2018, 6(2), 491–499. https://dx.doi.org/10.12944/CRNFSJ.6.2.23
2. Production of a dairy product based on camel milk for special purposes. PeriodicoTcheQuimica, 2019, 16(33), 241–247. http://www.deboni.he.com.br/arquivos_jornal/2019/33/256_Periodico33.pdf
3. Development of a Technology for Protein-Based, GluelessBelevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties. Foods 2023, 12, 3700. https://doi.org/10.3390/foods12193700

Articles in journals included in the list of CQAFSHE MSHE of the Republic of Kazakhstan:

1. Investigation of the process of milk cultivation by lactic acid bacteria. Journal of KazNRTU. 2019; 5 (135): 167-171;
2. The study of the protein content in biodrinksbased on camel milk. Journal of KazNRTU. 2019; 6 (136): 392-395;
3. Study of the qualitative composition of the microflora of bio drinks based on camel milk. Journal of Almaty Technological University. 2019; 4 (125): 37-41
4. Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products. Journal of Almaty Technological University. 2021;(3): 25-33.https://doi.org/10.48184/2304-568X-2021-3-25-33
5. The use of rosehip fruit powder in the production of boiled sausages. Journal of Almaty Technological University. 2022;(3):13-18. https://doi.org/10.48184/2304-568X-2022-3-13-18
6. Researchofnutritionalvalueoffunctionalmarshmallows. Journal of AlmatyTechnologicalUniversity. 2024; (1): 26-31. https://doi.org/10.48184/2304-568X-2024-1-26-31,
7. Mathematicalmodelingofqualityparametersoffermentedmilkproducts. Journal of AlmatyTechnologicalUniversity. 2024; (4): 20-27. https://doi.org/10.48184/2304-568X-2024-4-20-27
8. Developmentof technologyandresearchofqualityindicatorsoffermentedmilkdrinksbasedoncamelmilk. BulletinofShakarimUniversity. 2025;1(4(20)):305-314. https://doi.org/10.53360/2788-7995-2025-4(20)-37
9. Useoftriterpenoidsfromwhitebirchinfermentedmilkproducts. VestnikKazUTB. 2025; 4(29): 446-455 https://doi.org/10.58805/kazutb.v.4.29-950

Monographs:

1. Improving the technology of fruit and berry confectionery products for functional purposes. Almaty, LLP «Deluxe printery» 2023. – 401. ISBN 978-601-08-3491-0

Certificates of intellectual property, patents:

1. The composition of caramel candies (options). Utility model patent of the Republic of Kazakhstan No.8537 dated 10/20/2023.