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Makangali Kadyrzhan

Makangali Kadyrzhan

 

PhD, Acting Associate Professor, Senior Lecturer of the Educational Program Group “Food Production”

Office 3224 B, Tel.: +7 (7172) 39-73-27

E-mail: k.makangali@kazatu.edu.kz

 

Sphere of scientific interests

Fundamental and applied research related to the integrated processing of meat raw materials. Improvement of combined meat products based on meat-and-plant raw materials. Functional food products.

Scientific qualification

PhD in Specialty 6D072700 – Food Products Technology (2020), awarded by the decision of the Committee for Control in the Sphere of Education and Science of the Ministry of Education and Science of the Republic of Kazakhstan dated April 30, 2020, No. 171.

Subjects to be read

Food Products Theory; Scientific Foundations of Food Production.

Undergraduates and doctoral students working under the supervision of

Protected under the guidance of

Master's students – 4

Students 

Doctoral Students Ph.D - 1

Master's Students -2 

Education

2008–2012 – Bachelor of Technology, Specialty 050727 Food Products Technology, S. Seifullin Kazakh Agrotechnical University (Astana)

2013–2015 – Master of Technical Sciences, Specialty 6M072700 Food Products Technology, S. Seifullin Kazakh Agrotechnical University (Astana)

2015–2018 – PhD Doctoral Program, Specialty 6D072700 Food Products Technology, Almaty Technological University (Almaty)

Work experience

09/03/2018 – 12/31/2018 – S. Seifullin Kazakh Agrotechnical University, Assistant

01/03/2019 – 07/03/2019 – Chief Technologist, “Rakhmet” Meat Processing Complex, Ekibastuz

Since 09/03/2019 – Acting Associate Professor, Institute of Engineering and Food Technologies, S. Seifullin Kazakh Agrotechnical Research University

Main directions of research

Since 2016, 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:

2022–2024 – Project Leader AP14871765

Development of the BIO-AP biologically active supplement with a micronutrient complex based on plant raw materials for food fortification

2021–2023 – Project Leader AP09058213

Development of technology for children's meat products from non-traditional raw materials of the meat industry

2021–2023 – Researcher BR10764998

Development of technologies using new strains of beneficial microorganisms, enzymes, nutrients, and other components in the production of special dietary foods

Awards, certificates of honor

- “Best University Teacher of 2025”

Professional development

№

Name of the topic

Place and period of training

Name of the organization where the training took place

Completion form

 

Modern technologies of food and processing industries

Oct 17 – Nov 5, 2022

Institute of Scientific, Technical and Economic Research

Certificate

 

Development of children's meat products from non-traditional meat industry raw materials

July 3–8, 2023

V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences, Moscow, Russia

Certificate

 

Publications:

Author of more than 50 scientific publications in national and international journals indexed in Scopus, RSCI, and CCSES, including 2 textbooks, 2 monographs, and 6 patents for utility models and inventions of the Republic of Kazakhstan.H-index (Scopus): 6

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

Publications in Web of Science, Scopus:

1.Makangali K.,Tultabayeva, T. Zamaratskaia, G. Ospankulova, G. Tokysheva, G. Abzhanova, S. Zhakupova, G. Ergalikyzy, A.Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through Portulaca oleracea (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. Applied Sciences. – Volume 14, p. 9986, 2024.ISSN: 2076-3417. DOI: https://doi.org/10.3390/app14219986

2.Makangali K.,Tultabayeva, T., Tokysheva, G., Shoman, A., Kiyan, V., Abzhanova, S., Aiken, D., Amirkhanova, D., & Zamaratskaia, G.Evaluation of antioxidant properties and nutritional composition of purslane (Portulaca oleracea) from arid regions. Brazilian Journal of Biology. – Volume 85, 2025.ISSN: 1519-6984. DOI:https://doi.org/10.1590/1519-6984.296686

3.Makangali K., Tultabayeva, T. Tokysheva, G. Muldasheva, A. Shoman, A. Sagandyk, A. Zhakupova, G. Dairova, K. Battalova, N. Natural Antioxidant Boosters for Honey: Effects of Portulaca Oleracea and Salicornia Perennans Powders and Extracts. Applied Sciences. – Volume 15, p. 11440, 2025. Percentile: 79. ISSN: 2076-3417. DOI: https://doi.org/10.3390/app152111440

4. Makangali K.,Ospankulova, G. Tokysheva, G. Muldasheva, A. Dairova, K.Portulaca Oleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites. Processes. – Volume 13, p. 3167, 2025.ISSN: 2227-9717. DOI:  https://doi.org/10.3390/pr13103167

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.Токышева Г.М., Какимов М.М., Тултабаева Т.Ч.,Машанова Н.С., Макангали К.К. ІІ категориялы субөнмдерден ақуыз гидролизатын алу технологиясын жасау. Вестник Алматинского технологического университета. 2022;(3):144-150. https://doi.org/10.48184/2304-568X-2022-3-144-150

2.Токышева Г.М., Какимов М.М., Машанова Н.С. Макангали К.К .Екіншілік ет шикізатыныц биологиялық белсенді ингредиенттерімен байытылған геродиетикалык ет өнімдерін жасау технологиясы бойынша зерттеулер. Вестник Алматинского технологического университета. 2022;(3):137-144. (КОКСОН). https://doi.org/10.48184/2304-568X-2022-3-137-144

3.Жакупова Г.Н., Макангали К.К., Сағандық А.Т., Токышева Г.М.Исследование и анализ физико-химического состава ирги и черноплодной рябины. Вестник Алматинского технологического университета. 2023;(2):167-176. https://doi.org/10.48184/2304-568X-2023-2-167-176

4.Тоқышева Г.М., Zamaratskaia G., Хасенов Б.Б., Актаева С.А., Костанова А.Т., Айкен Д.К., Макангали К.К.Ферменттік гидролиздің жануартектес коллагенді шикізатына әсері. Вестник Алматинского технологического университета. 2023;(3):118-124. https://doi.org/10.48184/2304-568X-2023-3-118-124

5.Тултабаева Т. Ч., Жакупова Г. Н., Сағандық А. Т., Ахметжанова А. Т., Бексултан А. А.Исследование влияния бад BIO-AP-IRGA на состав и свойства йогуртов. Вестник Алматинского технологического университета. 2024;144(2):96-103.  https://doi.org/10.48184/2304-568X-2024-2-96-103

Monographs:

  1. Макангали К.К. Подходы к созданию геродиетических мясных продуктов с применением вторичного мясного сырья. – Астана, 2023. -108с.
  2. Макангали К.К. Научно-технологические аспекты переработки и применения козлятины в пищевой промышленности. Астана,  2025. -47 с.

Received innovative patents:

  1. Utility Model Patent “Method for Producing Gerodietetic Cooked Sausage” No. 8767, Jan 5, 2024 (KZ)
  2. Utility Model Patent “Method for Obtaining Protein Hydrolysate from Hairy By-products” No. 10717, June 13, 2025 (KZ)
  3. Utility Model Patent “Method for Producing a Biologically Active Supplement” No. 10660, Sept 5, 2025 (KZ)
  4. Utility Model Patent “Method for Producing Cooked Sausage Product” No. 10661, Oct 10, 2025 (KZ)