Мaster of Technical Sciences, Lecturer of the Educational Program Group “Food Production” Office 3218, tel. +7 (7172) 39-73-27 E-mail: a.muldasheva@kazatu.edu.kz

Sphere of scientific interests

Fundamental and applied research in the field of integrated processing of dairy raw materials (including sheep milk) and plant-based raw materials; development and improvement of new dairy product technologies based on sheep milk with the addition of plant components; analysis of the current state and future prospects of the dairy industry in the Republic of Kazakhstan.

Subjects to be read

Technochemical Control, Quality Assessment and Safety of Meat and Dairy Products (Parts 1 and 2)

Education

2009–2013 – S. Seifullin Kazakh AgroTechnical University, Bachelor’s degree in Food Products Technology, Bachelor of Engineering and Technology.

2014–2016 – S. Seifullin Kazakh AgroTechnical University, Master’s degree in Food Products Technology, Master of Technical Sciences.

2018–2021 – S. Seifullin Kazakh AgroTechnical University, Doctoral studies in Food Products Technology.

Work experience

2014–2016 – Astana, Branch of LLP “Emile Company” in Astana, Laboratory Assistant.

2016–2017 – S. Seifullin Kazakh AgroTechnical University, Assistant at the Department of Technology of Production and Processing of Livestock Products.

2017–2025 – S. Seifullin Kazakh AgroTechnical University, Assistant at the Department of Food and Processing Production Technologies.

From August 28, 2025 – present – S. Seifullin Kazakh AgroTechnical University, Lecturer at the Institute of Engineering and Food Technologies.

Main directions of research

Since 2020, he has been actively involved in state-funded research work

Research projects

Participation in research projects within the framework of state-funded programs:

АР08052570 “Development of Technology for Production and Processing of Sheep Milk”, 2020–2022 — Senior Researcher.

АР09058213 “Development of Technology for Children’s Meat Products Using Non-Traditional Raw Materials of the Meat Industry”, 2021–2023 — Researcher.

BR21882184 “Development of a Risk Management Framework to Ensure Food Safety and Creation of Meat and Dairy Products with Enhanced Biological Value”, 2023–2025 — Senior Researcher.

International project with the Turkish Cooperation and Coordination Agency (TIKA) “Technology for Processing Sheep Milk”, 2019–2020, Turkey — Project participant.

АР23489321 “Development of Functional Dairy Product Technologies Using Secondary Metabolites of Plant Raw Materials Cultivated In Vitro”, 2024–2026 — Researcher.

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 2 textbooks, 1 monographs and 6 patents for utility models and inventions of the Republic of Kazakhstan.

The Hirsch index (Scopus) is 1

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

Publications in Web of Science, Scopus:

1. Tultabayeva, T., Zhumanova, U., Makangali, K., Sagandyk, A., Muldasheva, A.,Shoman, A., &Tultabayev, M. (2026). Development Of Dry Functional Powders From Carrot, Beetroot And Pumpkin Waste Using A Combination Of Convective Drying, Ultrasound Pretreatment And Vacuum-microwave Drying. Preprints.https://doi.org/10.20944/preprints202601.0974.v1

2. Ibrayev, D., Shauyenov, S., Zhakupova, G., Zhumadillayev, N. &Muldasheva, A.
Milk Content and Milk Quality of Sheep of the Kazakh Fat-Tailed Semi-Rough-Haired Breed with Pasture Content DOI:https://doi.org/10.3844/ojbsci.2022.469.475

3. Aknur Muldasheva, Gulmira Zhakupova and others.  Comparative Characteristics of the Amino Acids Composition of Sheep Milk from Breeds of Northern Kazakhstan. Current Research in  Nutrition and Food Science  Vol. 9(3) 980-987 (2021), процентиль - 35.

http://dx.doi.org/10.12944/CRNFSJ.9.3.25

4. Makangali, K., Tokysheva, G., Muldasheva, A., Gorbulya, V., Begaly, M., Shukesheva, S., & Nabiyeva, Z. (2023). Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive. Eastern-European Journal of Enterprise Technologies, 126(11), процентиль – 40

https://doi.org/10.15587/1729-4061.2023.290091

5. Makangali, K., Tultabayeva, T., Tokysheva, G., Muldasheva, A., Shoman, A., Sagandyk, A., Zhakupova, G., Dairova, K., & Battalova, N. (2025). Natural Antioxidant Boosters for Honey: Effects of Portulaca oleracea and Salicornia perennans Powders and Extracts. Applied Sciences, 15(21), 11440. https://doi.org/10.3390/app152111440

6. Makangali, K., Ospankulova, G., Tokysheva, G., Muldasheva, A.,&Dairova, K. (2025). Portulacaoleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites. Processes, 13(10), 3167.https://doi.org/10.3390/pr131031679.

7. Zhakupova, G., Sagandyk, A., Tultabayeva, T., Akhmetzhanova, A., &Muldasheva, A. (2025). Perspectives of Using Northern Kazakhstan Plants in the Production of Functional Food Products. Vascular and Endovascular Review, 8(6s), 226-231. https://verjournal.com/index.php/ver/article/view/533

8. Tultabayeva, T., Tokysheva, G., Muldasheva, A.,Shoman, A., Kassenov, A., Tumenov, S., Dairova, K., Battalova, N., &Makangali, K. (2025). Natural Antioxidant Enrichment of Goat Meat Pates with Portulacaoleracea and Honey Improves Oxidative Stability and Color Properties. Processes, 13(10), 3213.https://doi.org/10.3390/pr13103213

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. Tultabayeva, T. C., Zhakupova, G. N., Makangali, K. K., Shoman, A. E., Muldasheva, A. H., Sagandyk, A. T., &Akhmetzhanova, A. T. (2025). Әртүрлі ауылшаруашылық жануарларының сүтін жұмсақ ірімшік өндіру технологиясында қолдану. Механика және технологиялар, 3(89), 38–46. https://doi.org/10.55956/TUJJ1416

2. Zhakupova, G. N., Shoman, A. E., Tokysheva, G. M., Muldasheva, A. H., Sagandyk, A. T., &Akhmetzhanova, A. T. (2025). Исследование различных методов извлечения полифенолов из растительного сырья. Наука и образование, 4(2), 76–84. https://doi.org/10.52578/2305-9397-2025-2-4-76-84

3. Tultabayeva, T. C., Zhakupova, G. N., Makangali, K. K., Shoman, A. E., Muldasheva, A. H., Sagandyk, A. T., &Akhmetzhanova, A. T. (2025). Исследование химического состава БАД на основе молозива в зависимости от технологических режимов. Вестник Алматинского технологического университета, 148(2), 28–33.
https://doi.org/10.48184/2304-568X-2025-2-28-33

4. Abylgazinova, A., Shoman, A. E., Tultabayeva, T. C., Zhakupova, G. N., Makangali, K. K., Muldasheva, A. H., &Sagandyk, A. T. (2025). Сүт өнімдерін өндіретін шағын кәсіпорындарда HACCP жүйесін енгізу: талдау және тәжірибелік жүзеге асыру. Наука и образование, 3(2), 66–79.
https://doi.org/10.52578/2305-9397-2025-2-3-66-79

5. Tultabayeva, T. C., Zhakupova, G. N., Makangali, K. K., Shoman, A. E., Muldasheva, A. H., Sagandyk, A. T., Akhmetzhanova, A. T., &Dairova, K. S. (2025). Ешкі сүтін сүтқышқылды өнімдерін өндірудің негізі ретінде қолдану. Механика және технологиялар, 4(90), 65–76. https://doi.org/10.55956/KFMS7576

6. Tultabayeva, T. C., Zhumanova, U. T., Tultabayev, B. C., Shoman, A., Sagandyk, A. T., Muldasheva, A. H., Aiken, D., Battalova, N., &Tultabayev, M. T. (2025). Функциональный йогурт, обогащенный экстрактом полифенолов из скорлупы арахиса. Вестник КазУТБ, 4(29). https://doi.org/10.58805/kazutb.v.4.29-1173

Monographs:

Сағандық А.Т., Жакупова Г.Н., Мулдашева А.Х. Сиыр уызын пайдалану арқылы биологиялық құндылығы жоғары сүт өнімдерін өндірудің ғылыми негіздемесі мен зерттелуі. Монография. - Раритет, Астана 2025, Б.31

Received innovative patents:

1. Патент на полезную модель «Способ производства геродиетической варёной колбасы»  №8767, 05.01.2024 (KZ);
2. Патент на полезную модель «Способ производства йогурта из овечьего молока» №8707, 15.12.2023 (KZ);
3. Патент на полезную модель «Способ приготовления овечьего сыра со шпинатом» №7067, 06.05.2022 (KZ);
4. Патент на полезную модель «Способ производства мясной пасты» № 10414, 28.11.2025 (KZ);
5. Патент на полезную модель «Способ получения молозива путем сублимационной сушки» № 10370, 12.12.2025 (KZ);
6. Патент на полезную модель «Способ производства биологически активной добавки на основе молозива» № 10371, 14.11.2025 (KZ);