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Makangali Kadyrzhan

Makangali Kadyrzhan

 

PhD,

Senior lecturer of the department

"Technology of food and processing industry"

Office 3224B, tel. +7(707) 982-24-48

E-mail: k.makangali@kazatu.edu.kz

 

Sphere of scientific interests

Fundamental and applied research related to the complex processing of meat raw materials, the improvement of combined meat products based on meat-growing raw materials, forecasting the development of the meat industry of the Republic of Kazakhstan and the training of scientific and pedagogical personnel in the field of technic and technology of food production.

Scientific qualification

Academic degree - 2020 PhD, 6D072700 "Food technology"

Subjects to be read

Fundamentals of scientific research of food products 

Supervision of master’s and doctoral students

Students 

PhD doctors - 1

Undergraduates - 1

Education 

2008-2012  S. Seifullin Kazakh Agrotechnical University, Veterinary Faculty, specialty 5B072700 - "Technology of food products"

2013-2015. Master's degree, S. Seifullin Kazakh Agrotechnical University, Veterinary Faculty, specialty 6M072700 - "Technology of food products"

2015-2018. Doctoral studies, Almaty Technological University, specialty 6D072700 - "Technology of food products"

Work experience

2018-2021 - Assistant of the Department of Technology of Food and Processing Industries of the Technical Faculty, S.Seifullin KazATU

from 2021 to the present - Senior lecturer of the Department of Technology of Food and Processing Industries of the Technical Faculty, S.Seifullin KazATU

Research projects

Participation in the implementation of research within the framework of the state order:

2015-2017 The contractor in research No. 0457/GF4 "Study of functional and biocorregulating characteristics of plant-animal complexes and development on their basis of technology of national meat products of a new generation using local raw materials"

2021-2023. Project manager AP09058213 "Development of technology of meat products of baby food from non-traditional raw materials of the meat industry" (ext. No. dog. 7-21MU/21)

Awards, certificates of honor

Gold medal at the IFFA International Meat Industry Competition.  meat product in /to "Ulytau". Germany, Frankfurt am Main, 2016;

Diploma, Gold medal. For the development of innovative technology of cooked-smoked whole-muscle meat product "SAURAN", Russian Agro-industrial exhibition "Golden Autumn", 2016;

Laureate of the golden book of youth of Kostanay region in the nomination "Young scientist" (certificate No. 193), 2017;

Winner of the national qualifying round of the international competition "Quality innovation of the year" (certificate of NCE Atameken, Astana), 2018.

Advanced training

№

Name of the topic

Place and period of training

Name of the organization where the training took place

Completion form

1

Scientific internship

Urumqi, China, 2014 Xinjiang Agrarian University

Urumqi, China, 2014 Xinjiang Agrarian University

Certificate

2

Scientific internship

Moscow, Russia, 2016 V.M. Gorbatov All-Russian Research Institute of Meat Industry

Moscow, Russia, 2016 V.M. Gorbatov All-Russian Research Institute of Meat Industry

Certificate

3

Scientific internship

Ekibastuz, 2019

Rakhmet LLP

Certificate

 

Publications:

Author of more than 40 scientific publications in domestic and foreign scientific journals indexed by Scopus, RSCI, KKSON, including 2 textbooks, 2 preliminary and innovative patents of the Republic of Kazakhstan.

The Hirsch index (Scopus) is 2

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

Publications in Web of Science, Scopus:

  1. Study of sea buckthorn seed powder effect on the production of cooked-smoked meat products from camel meat and beef , Periodico Tche Quimica, 16: 130-139. – 2019. (процентиль 72) http://deboni.he.com.br/Periodico33.pdf
  2. Study of the National Cooked Smoked Meat Products While Tests with Laboratory Animals at the Pathology Models with the Purpose to Confirm the set of Biocorrective Features, Current Research in Nutrition and Food Science journal. - Vol. 6(2) 536-551 (2018). (процентиль 35)

https://www.foodandnutritionjournal.org/volume6number2/study-of-the-national-cooked-smoked-meat-products-while-tests-with-laboratory-animals-at-the-pathology-models-with-the-purpose-to-confirm-the-set-of-biocorrective-features/

  1. Interethnic Differences in the Main Anthropometric Indicators and Indices for Assessing Physical Development / Zhanar Suyundikova, Damilya Konysbaeva, Gaukhar Baubekova, Ainur Yermekova and Gulzhan Tokysheva // BIO SCIENCE RESEARCH, 201916(2):1297-1307. https://www.isisn.org/BR16(2)2019/1297-1307-16(2)2019BR19-17.pdf 

Publications in CCSES:

  1. Субөнімдер негізінде жасалатын паштет технологиясында өсімдікті қоспаны қолдану. Алматы технологиялық университетінің хабаршысы. –Алматы, 2015. -№ 1 (106). –С.70-74.
  2. Жылқы еті ұшасын бөлшектеу технологиясын жетілдіру. Вестник КазНТУ. – Алматы, 2016. – №4. – С.455-462.
  3. Сравнительный анализ мяса верблюдов . Вестник КазНИТУ. –Алматы, №4 2016. –С.68-72.
  4. Түйе етінен жасалған ұлттық тағамдар технологиясын жасау. Вестник КазНТУ. – Алматы, 2016. –№5. – С.79-83.
  5. Жылқы етінен жасалған ұлттық тағамдар технологиясын жасау. Вестник КазНТУ. – Алматы, №5 2016. – №5. – С.163 - 168.
  6. Технология приготовления рассола в производстве национальных мясных продуктов из говядины. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.95-101.
  7. Исследование морфологического и химического состава верблюжатины. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.403-407.
  8. Разработка технологии национальных продуктов из нетрадиционных видов мясного сырья. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.407-411.
  9. Исследование биологической ценности верблюжатины. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.444-449.
  10. Исследование пищевой ценности баранины. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.449-454.
  11. Исследование электромассирования на структурно-механические свойства баранины. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.454-459.
  12. Совершенствование технологии разделки конины. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.459-466.
  13. Разработка технологии национальных продуктов из конины с применением растительных компонентов. Вестник КазНИТУ. –Алматы, 2017. -№4. –С.466-470.
  14. Исследование биологической ценности верблюжатины. Вестник КазНИТУ. –Алматы, 2017. -№6. –С.299-303.
  15. Технология приготовления рассола в производстве национальных мясных продуктов из говядины с применением биокоррегирующих компонентов . Вестник КазНИТУ. –Алматы, 2018. -№2. –С.362-369.
  16. Исследование влияния порошка из семян облепихи на качественные показатели варено-копченых мясных продуктов из верблюжатины и говядины. Вестник КазНТУ. – Алматы, 2019. – №3. – С.408-4016.
  17. Разработка технологии производства мясных консервов – «мясо тушеное из верблюжатины». Вестник КазНТУ. – Алматы, 2019. – №3. – С.416-421. 

Received innovative patents:

  1. Способ производства реструктурированного варено-копченого мясного продукта в оболочке. Патент на полезную модель №3139 (Заявка 2018/0297.2 от 25.10.2016) Номер и дата бюллетеня № 36 24.09.2018

  2. Способ производства цельномышечных мясных изделий из конины, обогащенных растительными компонентами. Патент на полезную модель №3140. (Заявка 2018/0298.2 от 25.10.2016). Номер и дата бюллетеня № 36 от 24.09.2018