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Candidate of Technical Sciences, Associate Professor,
State Educational Institution of Higher Professional Education “Food Production”
Office 3218, tel. +7(7172)39-73-27
E-mail: a.mustafayeva@kazatu.edu.kz
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Sphere of scientific interests
Studies of the grinding process in the field of processes and devices of food manufactures, engineering and food technology and training scientific and pedagogical personnel in the field of technic and technology of food production.Fundamental and applied scientific research in the field of complex processing of animal and vegetable raw materials
Scientific qualification
Academic degree-2011 Candidate of Technical Sciences, 05.18.12 «Processes and devices of food production»
The main directions of research
Technology of production of milk and dairy products, technology of bread and bakery products, technology of pasta.
Supervision of master’s and doctoral students
Defended thesis - 10
Students – 3
Education
1996-2001-Specialist, specialty 140740 "Machines and apparatus of food production», state enterprise «Semipalatinsk state University named after Shakarim», faculty of engineering and technology (Semey)
2001-2002 - Semipalatinsk state University named after Shakarim. Master's degree in 551450-Technological machines and equipment.
Work experience
2002-2007-Lecturer of the Department "Machines and apparatus of food production" of SSU. ShakarimState University
2007-2010-Senior lecturer of the Department "Machines and apparatus of food production" of SSU. ShakarimState University
2010-2016-acting associate Professor of the Department "Machines and apparatus of food production". ShakarimState University
2016-2018-Deputy Dean of the faculty of engineering and technology of ShakarimState University, Semey
2018-2024 -present senior lecturer in food Technology and processing industries in KazATU S. Seifullin
From 01.09.2024 to present - Associate Professor at the Institute of Engineering and Food Technologies at S. Seifullin Kazakh Agrotechnical Research University.
Awards, certificates of honor
Since 2012, 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:
2018-2020 «Complex processing of plant raw materials for the purpose of rational use of local natural resources and expanding the range of food products with increased biological value»
2021 «Development of technology using new strains of beneficial microorganisms, enzymes, nutrients and other kits in the production of special dietary foods».
Awards, certificates of honor
- A scholarship holder of the state scientific scholarship for talented young scientists for 2012-2013;
Advanced training
- Kazakhstan, Semey, ShakarimSemeystate University, "Modern educational technologies and their use in the educational process of the University", in the amount of 36 hours, 11.03-30.04.2014
- Russian Federation, Kemerovo technological Institute of food industry, certificate of qualification No. 422400072706 72 hours, 27.02.2015 g.
- Certificate of Completion is presented to MustaphaevaAyaulum for successfully completing the lecture course held between November 21-25, 2016 by Professor Alaattin Sen, Pamukkale University, Department of Biology, covering the following topics: Commonly Used Techniques in Biochemistry and Molecular Biology.
- Certificate of Completion for successfully completing a 5-day course dedicated to modern trends in technology, manufacturing and healthcare, taught by RoeyTzezana, PhD, at ShakarimSemeyState University during October 10-14, 2016
- Certificate of participation in the XXI international correspondence conference "Development of science in the XXI century". 16.01.2017 g.
- The new academic policy of JSCS.Seifullin KATU in the context of expanding academic and managerial independence Kazakh Agrotechnical University named after S. Seifullin Astana 2018
-Course «Жоғары мектептің білім беру үдерісіндегі инновациялар /ИПКиДОS.Seifullin KATU», 2018-2019
-CourseraResearchBusinessEnglish: Meeting, 2020
- Course «Inclusive vocational education: current trends and challenges». Institute of Psychology and Social Sciences, Astana,2024
- Course «Inclusive vocational education: current trends and challenges Effective use of artificial intelligence in food production technology». Institute of Psychology and Social Sciences, Astana,2026
Publications:
Author of more than 150 scientific publications in domestic and foreign scientific journals indexed by Scopus, RSCI, CCSES, including 6 textbooks, 3 monographs and 7 preliminary and innovative patents of the Republic of Kazakhstan.
The Hirsch index (Scopus) is 6
The most important in the presented areas over the past 5 years:
Publications inWeb of Science, Scopus:
1. Preparation of a Supramolecular Assembly of Vitamin D in a β-Cyclodextrin Shell with Silver Nanoparticles. Molecules 2025, 30(24), 4823; https://doi.org/10.3390/molecules30244823
2. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis, (2023) Foods, 12 (17), статья № 3275, https://www.scopus.com/inward/record.uri?eid=2-s2.0- 85170250276&doi=10.3390%2ffoods12173275&partnerID=40&md5=cb0DOI: 0.3390/foods12173275,
3. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter. International Journal of Food Properties, 26:1, 2455-2475, DOI: 10.1080/10942912.2023.2251718 https://doi.org/10.1080/10942912.2023.2251718
4. Preparation of encapsulated α-tocopherol acetate and study of its physico-chemical and biological properties. Bulletin of the Karaganda University Chemistry Series 2021, 103:3, 27–36 |Journal articleDOI: 10.31489/2021CH3/27-36 EID: 2-s2.0-85117328988
5. Improving the Technology of Primary Purification of the Safflower Oil Using Secondary Products of Processing on a Biological Basis. Foods 2023, 12(17), 3275 https://doi.org/10.3390/foods12173275. Q1, Food ScienceCiteScore (2022) 2022: 7,3. Процентиль 78(2022)
6. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter. International Journal of Food PropertiesЭтассылкаотключена., 2023, 26(1), страницы 2455–24752022: 5,2. Q1 Food Science CiteScore (2022) 2022: 5,7. Процентиль77(2022)
7. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty. Cogent Food & Agriculture2025-12-31 | Journal articlehttps://doi.org/ 10.1080/23311932.2025.2546081Q3, Food ScienceCiteScore (2022) 2022: 7,3. Процентиль65 (2025)
Publications in CCSES:
- Sovershenstvovanie bezothodnoj tehnologii proizvodstva plavlenyh syrov s ispol'zovaniem chernoj smorodiny. Nauchnyj zhurnal «Vestnik SGU im. Shakarima». - Semej: SGU im. Shakarima, 2019, № 2. – s. 64-66-
- Sovershenstvovanie tehnologii mjasnyh produktov s ispol'zovaniem rastitel'nyh dobavok. Nauchnyj zhurnal «Vestnik GU im. Shakarima g. Semej». – Semej, 2019, № 3(87). – s. 41-43.
- Ettі ұsaқtau kezіndegі қysymnyң өzgerіsіn taldau. Nauchnyj zhurnal «Vestnik GU im. Shakarima g. Semej». – Semej, 2019, № 3(87). – s. 109-112.
- Aқuyzdy-majly jemul'cijanyң ettі -өsіmdіktі pashtettің taғamdyқ құndylyғyna әserі.Nauchnyj zhurnal «Vestnik GU im. Shakarima g. Semej». – Semej, 2020, № 1(89). – s. 95-100
- Et shikіzatyn kesu procesіn teorijalyқ zertteuNauchnyj zhurnal «Vestnik GU im. Shakarima g. Semej». – Semej, 2020, № 4(87). – s. 41-43.
Monographs:
- Sovremennoe sostojanie reologii mjasnyh i molochnyh produktov. Monografija - g. Semej 2018 g. Poligraficheskij centr «Dom pechati»
- Et zhәne et-sүjektі shikіzatty mehanikalyқ өңdeu procesterіnің teorijalyқ negіzderі men zhabdyқtary: monografija. Monografija - g. Almaty: Jevero, 2020.– 320 b.
- Optimization of combinatorics of functional food ingredients: Monograph. Semey, 2020. – 150
Тextbooks:
- Biotehnologijalyқ zhabdyқtarSemej: «PRINTMASTER» poligrafijalyқ ortalyғy, 2012. – 316
- Et zhәne sүt өndіrіsіnің tehnologijalyқ mashinalaryn montazhdau zhәne zhөndeu: oқu құraly Almaty: TechSmith, 2020. -144 bet.
- Praktikum po raschetu tehnologicheskogo oborudovanija predprijatij mjasnoj i molochnoj promyshlennosti. Chast' 1: uchebnoe posobie Almaty: Jevero, 2020.– 256 s
Received innovative patents:
- Reshetka dlja mjasorubki. Patent na poleznuju model' №4181. Zaregistrirovan v Gosudarstvennom reestre izobretenij Respublik
