Associate Professor, PhD, Associate Professor, State Educational Institution of Higher Professional Education “Food Production” Office 3218, tel. +7(7172)39-73-27 E-mail: a.igenbayev@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 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

2017, PhD in specialty 6D072700 - "Technology of food products" by the decision of the KKSON of the Ministry of Education and Science of the Republic of Kazakhstan dated February 8, 2018 No. 220

Subjects to be read

Theoretical foundations of food technology-1,2, Modern technologies for the production of meat and dairy products

Undergraduates and doctoral students working under the supervision of

Protected under the guidance of

PhD students – 1, Master's students – 8

Students 

Doctoral Students Ph.D - 2

Master's Students -2 

Education

2004-2008 Shakarim State University of Semey, specialty 050727 - "Food technology", qualification - Bachelor of Food Technology;

2008-2010 Shakarim State University of Semey, Master of Food Technology, specialty 6N0727 - "Food technology";

2014-2017 Shakarim State University of Semey, Ph.D. in specialty 6D072700 - "Technology of food products"

Work experience

01.09.2010 - College of Shakarim State University of Semey.

01.09.2012 - 24.08.2018 – Shakarim State University of Semey

September 3, 2018–August 29, 2025 – S. Seifullin Kazakh Agrotechnical University.

From 29.08.2025 to present - Associate Professor at the Institute of Engineering and Food Technology at S. Seifullin Kazakh Agrotechnical Research University.

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.”

Awards, certificates of honor

- Scholarship holder of the State scientific scholarship for talented young scientists for 2016, 2020. “Best University Teacher of 2024”

Professional development

Publications:

Author of more than 50 scientific publications in domestic and foreign scientific journals indexed by Scopus, Science and Higher Education Quality Assurance Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan, including 8 textbooks, 2 monographs and 6 patents for utility models and inventions of the Republic of Kazakhstan.

The Hirsch index (Scopus) is 6

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

Publications in Web of Science, Scopus:

1.Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek,

Bozena Gajdzik, Radosław Wolniak, Damian Dzienniak Michał Bembenek. Effect of Using Oleogel on the Physicochemical Properties,Sensory Characteristics, and Fatty Acid Composition ofMeat Patties// Foods 2024, 13, 3849. https://doi.org/10.3390/foods13233849

2.Baikadamova, A., Yevlampiyeva, Y., Orynbekov, D., Idyryshev, B., Igenbayev, A., Amirkhanov, S., Shayakhmetova, M.The effectiveness of implementing the HACCP system to ensure the quality of food products in regions with ecological problems//Front. Sustain. Food Syst. 8:1441479. https://doi.org/10.3389/fsufs.2024.1441479

3.Aidyn Igenbayev, GulnazymOspankulova, ShyngysAmirkhanov, AkmaralAldiyeva,

Indira Temirova and KumarbekAmirkhanov. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages//Applied SciencesAppl. Sci. 2023, 13, 5312. https://doi.org/10.3390/app13095312

4. Iskakov, B., Kakimov M., Kudelski R., Mursalykova M., Kassenov A., Satayeva Zh., Kardenov S., Kalibekkyzy Zh., Mustafayeva A., Igenbayev A., Bembenek M.Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis//Foods. vol.12, September 2023. 3275. https://doi.org/10.3390/foods12173275

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

1.Женисбекова Ж.Е., Игенбаев А.К., Карденов С.А., Ермекбаев С.Б., Искаков Б.М. Майқан балықтарының тағамдық және биологиялық құндылықтары// Шәкәрім Университетінің Хабаршысы. Техникалық ғылымдар сериясы. 2025;(2(18)):322-329.

https://doi.org/10.53360/2788-7995-2025-2(18)-39

2.Жасқайрат Ш.Ж., Iзбасарова А.I., Игенбаев А.К., Карденов С.А., Кожамсугиров К.М.Сиыр және жылқының мойын, арқа, жамбас еттерінің химиялық құрамы және физика-химиялық көрсеткіштері//Шәкәрім Университетінің Хабаршысы. Техникалық ғылымдар сериясы. 2025;(2(18)):194-200. https://doi.org/10.53360/2788-7995-2025-2(18)-23

3.Игенбаев А.К., Амирханов Ш.А., Оспанкулова Г.Х., Темирова И.Ж., Альдиева А.Б., Салықова Д.А., Карденов С.А. Олеогель мөлшерлерінің жартылай ысталған шұжықтың микробиологиялық және органолептикалық көрсеткіштеріне әсері// Алматы технологиялық университетінің хабаршысы 2023;(4):76-83. https://doi.org/10.48184/2304-568X-2023-4-76-83

4. Игенбаев А.К.,АмирхановШ.А., ОспанкуловаГ.Х.,ТемироваИ.Ж., АльдиеваА.Б. Транс май құрамы төмендетілген жартылай ысталған шұжыққа арналған тураманың физика-химиялық көрсеткіштері// Алматы технологиялык университетіінің хабаршысы. 2022. №3. Алматы, Б.103-107 https://doi.org/10.48184/2304-568X-2022-3-102-107

5. Игенбаев А.К.,Амирханов Ш.А., Оспанкулова Г.Х., Темирова И.Ж., Альдиева А.Б. Физико-химические показатели образцов олеогеля на основе растительного масла// Вестник Алматинского технологического университета 2022.

№3. Алматы, Б.103-107 https://doi.org/10.48184/2304-568X-2023-1-41-47

Monographs:

1. Амирханов К.Ж., АсеноваБ.К.,Касымов С.К., Смольникова Ф.Х., Нурымхан Г.Н. Игенбаев А.К. Комплексная переработка зародышей зерна пшеницы. Монография. - МАП, Алматы 2015, С.180
2. Смольникова Ф.Х., Амирханов К.Ж., Асенова Б.К., Нургазезова А.Н., Нурымхан Г.Н., Касымов С.К., Игенбаев А.К. Совершенствование технологии зерновыхмпродуктов с использованием зародыша зерна пшеницы. Монография, – Алматы, Эпиграф, 2019, 116 с. 

Received innovative patents:

1. Патент нa полезную модель «Состав для приготовления комбинированного мясорастительного полуфабриката» № 5173, 17.07.2020. (KZ);
2. Инновационный патент «Комплексная пищевая добавка» №30889, 18.01. 2016. (KZ);
3. Патент на изобретение «Гомогенизирующая головка» № 34672, 30.10.2020. (KZ);
4. Патент нa полезную модель «Способ производства вареной колбасы с растительной добавкой» № 5191, 24.07.2020. (KZ);
5. Патент на изобретение «Установка для гомогенизации молока» № 34671, 30.10.2020. (KZ);
6. Патент нa полезную модель «Способ получения смеси сухих зерен высокой биологической ценности» № 1648, 25.01.2016. (KZ).