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Master of Technical science
Lecturer, EPG "Food production"
Cellular telephone:+7 747 465 99 67
Office:3224 b
e-mail: e.kazhibayeva@kazatu.edu.kz
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Sphere of scientific interests
Scientific research and development in the field of technology for the production of functional food products.
Scientific qualification
Academic degree:master’s degree intechnical sciences, specialty 28.06.2024 – «Foodscience» (diplomaMD № 00002759924,protocol No. 9 of 04.06.24).
Readable disciplines
Theoretical foundations of food products technologies; Technology of milk and dairy products; Physico-chemical methods of food processing; Fundamentals of technologies for deep processing of secondary raw materials of animal origin.
Education
2018 ‒ 2021 г.г. L.N. Gumilyov Eurasian National University, specialty "Biotechnology",
2021 ‒ 2022 г.гToraighyrov University, specialty "Biotechnology";
2022 ‒ 2023 г.г. Almaty Technological University, master's degree on a speciality "Technology of food products",
2023 ‒ 2024 г.г Kazakh Agrotechnical University named after S.Seyfullin, master's degree on a speciality "Technology of food products".
Work experience
- 09/02/2024-10/31/2024 – Master of industrial training-technologist, lecturer at the Institute of Engineering and Food Technologies of the Kazakh Agrotechnical Research University named after S.Seifullin;
- 11/01/2024 present - lecturer at the Institute of Engineering and Food Technologies of the Kazakh Agrotechnical Research University named after S.Seifullin.
Professional development:
Certificate “Physicochemical Methods of Food Processing”, Astana, 2025, 72 hours;
Certificate “Application of Modern Digital Tools in Pedagogical Activities”, Tyumen, 2025, 72 hours;
Certificate “Psychological and Pedagogical Technologies and Innovative Approaches in the Educational Process”, Tyumen, 2025, 80 hours;
Certificate “Inclusion in General and Supplementary Education”, Tyumen, 2025, 16 hours.
Certificate “Innovative Methods of Active Learning in Higher Education: Theory and Practice,” Astana, 2025, 72 hours.
Certificate “Modern Technologies of Food and Processing Industries,” Astana, 2024, 72 hours.
Certificate “Inclusive Vocational Education: Modern Trends and Challenges,” Astana, 2024, 72 hours.
Certificate “Improvement of the Technology for Boiled Sausage Production Using Plant Additives,” Almaty, 2024, 72 hours.
Articles in journals included in the list of KOKSON MES RK:
Study of the Influence of Plant Components on the Nutritional Value of Sausage Products / Scientific Journal “Bulletin of Shakarim University. Technical Sciences Series” / NJSC Shakarim University, No. 2(18), Semey, 2025. – pp. 249-258.
Analysis of waste-free technology for processing chicken stomachs for food and therapeutic and prophylactic purposes/ Scientific Journal “Bulletin of Shakarim University. Technical Sciences Series” / NJSC Shakarim University, No. №3(19), Semey, 2025. – pp. 277-284.
Innovative Patents:
Method for Producing Cooked Sausage with a Plant-Based Additive / Patent for Invention No. 2025/0484.1, dated May 26, 2025 / Kazhibayeva E.T., Kazhibayeva G.T., Mustafayeva A.K. et al.
Liver Sausage Using Sheep By-Products / Patent for Invention No. 2025/0657.1, dated July 12, 2025 / Baytukenova Sh.B., Kostanova A.T., Kazhibayeva E.T. et al.
Method for Producing a National Delicacy Product from Horse Meat / Patent for Invention No. 2025/0663.1, dated July 15, 2025 / Kazhibayeva G.T., Ismanova D.F., Kazhibayeva E.T. et al.
Articles in the materials of foreign international conferences, in domestic international and republican conferences:
Processing of Secondary Animal and Plant Raw Materials for Obtaining Feed Additives / Proceedings of the International Scientific and Practical Conference “Transformation of Kazakhstan’s Agro-Industrial Complex into a Global Food Hub: Preconditions and Prospects” / Semey: NJSC Shakarim University, 2022. – pp. 61-62.
Development of Low-Calorie Meat Products from Turkey Meat / Proceedings of the International Scientific and Practical Conference “Innovative Development of the Food, Light Industry, and Hospitality Industry,” dedicated to the 65th anniversary of Almaty Technological University / Almaty: ATU, 2022. – pp. 162-164.
Use of a Protein-Vegetable Additive in the Production of Boiled Sausage / Proceedings of the International Scientific Conference of Young Scientists, Master's Students, Students, and Schoolchildren “XXIII Satpayev Readings” / Pavlodar: NJSC Toraighyrov University, 2023. – pp. 174-179.
Improvement of the Technology for the Production of Boiled Sausages Using Plant Raw Materials / Proceedings of the Republican Scientific and Practical Conference of Young Scientists “Science. Education. Youth.” / Almaty: ATU, 2023. – pp. 11-13.
The Use of a Protein-Vegetable Additive in the Production of Boiled Sausage / Proceedings of the International Scientific and Practical Conference “15th Toraighyrov Readings” / Pavlodar: NC JSC Toraighyrov University, 2023. – pp. 422-426.
Application of Mechanically Deboned Turkey Meat in the Production of Boiled Sausages / Proceedings of the International Scientific and Practical Conference “15th Toraighyrov Readings” / Astana: NC JSC Toraighyrov University, 2023. – pp. 426-430.
Influence of Plant Additives on the Quality Indicators of Sausage Products / Proceedings of the IX International Scientific and Practical Conference “Production and Processing of Agricultural Products” / Voronezh: Voronezh State Agrarian University named after Emperor Peter I, 2023. – pp. 60-64.
