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Master of Science in Food Technology
Mobile phone:+7 775 123 5808
E-mail: b.kalemshariv@kazatu.edu.kz
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Research area:
Food industry-technology of milk and dairy products
Scientific direction
Participation in the implementation of research and development within the framework of the state order:
•The project "Establishing the production of cow's milk substitutes based on vegetable raw materials" 2025-2027, executive position.
•The project "Organization of the production of lactose-free vegetable imitators of yogurt and new products based on them" 2025-2027, executive position.
•The project "Development of technology for deep processing and equipment for vacuum freeze drying of mare and camel milk" 2023-2025, executive position.
•The project "Development of high-tech technologies for deep processing of agricultural raw materials in order to expand the range and output of finished products per unit of raw materials" 2021-2023, executive position.
•The project "Development of technologies using new strains of beneficial microorganisms, enzymes, nutrients and other kits in the production of special dietary food products" 2021-2023, executive position.
Work experience
1992-1993. Master of the dairy department, City Dairy
1993 - 2004. Dairy Shop Technologist City Dairy Plant
2004 - 2012 Technologist, head of the dry milk and refrigerating workshop (reconstruction of the dry milk workshop, launch of the ice cream workshop Italy-Czech Republic,)
2013 - 2017 Head of Technologist, dairy plant of Astana -Onim JSC of the Office of the President of the Republic of Kazakhstan (launch of a dairy plant in Krasnoyarsk)
since 2017. Technological engineer of the experimental production workshop of KATRU named after S.Seifullin
Scientific achievements
Hirsch index – 1
Publications in Web of Science, Scopus (на английском):
1.“Development and Implementation of the HACCP System on the Production Line of Kefir from Goat's Milk”, Online Journal of Biological Science, 2020, Gaukhar Yussupova, Dina Kurmangaliyeva, Zhazira Shadyarova, Begjan Kalemshariv, Nadezhda Lantseva, Askar Muratov and Zhadyra Salykbaeva.
2.“Digital Standardization as a tool for effective development of dairy products”, International Journal of Advanced Trends in Computer Science and Engineering, Zhazira Shadyarova, Dina Kurmangaliyeva, Gaukhar Yussupova, Zhadyra Salykbayeva, Askar Muratov, Nadezhda Lantseva, Begjan Kalemshariv, http://www.warse.org/IJATCSE/static/pdf/file/ijatcse86952020.pdf, https://doi.org/10.30534/ijatcse/2020/86952020. ISSN 2278-3091
3.“Nutritional composition of ghee of various animal origins produced in some silk road countries”, Journal of Food Composition and Analysis 132 (2024) 106251, journal homepage: www.elsevier.com/locate/jfca, Nomin-Erdene Ulambayara, Jamila Smanalieva, Anne Hellwig, Janyl Iskakova, Narangerel Choijilsurene, Begzhan Kalemshariv, Enkhtuya Vankhuu
4.“Improvement of the technology for preparing fermented milk beverages using traditional and acidophilic starter cultures” Kalemshariv B., Ibrayeva A., Igenbaev A., Mustafayeva A., Abdilova G. Bulletin of Shakarim University. Technical Sciences. 2025;(3(19)):217-224. (In Kazakh)
https://doi.org/10.53360/2788-7995-2025-3(19)-24
