Ph.D, Senior lecturer of the Group of the Educational Program "Food Production" Office 3218,  tel. +7-775-562-81-63 Е-mail: a.sagandyk@kazatu.edu.kz

Sphere of scientific interests
Development of innovative technologies for deep processing and waste-free use of dairy raw materials, as well as improvement of technologies for combined dairy products with plant components

Subjects to be read

Technology of milk and dairy products. Methods and assessment of food quality.

Education

2011-2015 - Bachelor of Technology, specialty 050727 «Technology of food products», S. Seifullin Kazakh Agrotechnical University (Astana)

2015-2017 - Master of Technical Sciences, specialty 6M072700 «Technology of food products», S. Seifullin Kazakh Agrotechnical University (Astana)

2019-2023 - PhD doctoral studies in specialty 6D072700 «Technology of food products», S. Seifullin Kazakh Agrotechnicalresearch University (Astana)

Work experience

2018 – Astana Medical University, Specialist of the Department of International Cooperation and Academic Mobility

2018-2024 - Kazakh Agrotechnical University named after S.Seifullin, assistant Professor of the Department "Technology of Food and Processing Industries"

2025-present - Kazakh Agrotechnical Research University named after S.Seifullin, senior lecturer at the Institute of Engineering and Food Technologies.

Advanced training courses

1. Sagandyk A. T. et al. Nutritional, phytochemical, and bioactive prospects of black chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier ovalis) grown in the Republic of Kazakhstan //Applied Food Research. – 2024. – Т. 4. – №. 2. – С. 100564.
2. Khassenbekova Z. et al. Site-Specific Gut Microbiome Changes After Roux-en-Y Gastric Bypass in Rats: Effects of a Multicomponent Bovine Colostrum-Based Complex //International journal of molecular sciences. – 2025. – Т. 26. – №. 15. – С. 7186.
3. Zhakupova G. et al. Exploring the impact of wild northern kazakhstan raw material juices on the chemical composition of whey drinks //Eastern-European Journal of Enterprise Technologies. – 2023. – Т. 126. – №. 11.
4. Sagandyk A. et al. Implementation of biological active compound bio-ap-irga: chemical features of enriched yogurt and cottage cheese //Eastern-European Journal of Enterprise Technologies. – 2024. – Т. 132. – №. 11.
5. Tynybayeva I. K. et al. Isolation and screening of active cultures of lactic acid bacteria for inclusion in the composition of the starter in the preparation of cheese from whey //Eurasian Journal of Applied Biotechnology. – 2022. – №. 4. – С. 75-82.
6. Sagandyk A. The usage of vegetable raw materials in the production of cottage cheese products / G.N.Zhakupova, S.M.Tomashinova, A.H.Muldasheva, E.K.Akisheva. / Известие НАН РК. Серия Химия и технология. №3 (435) (2019).
7. - СагандыкA.Технология производствамолочнойпродукциинаосновепримененияфитосырья / Жакупова Г.Н.,Мулдашева А.Х, Ивкина В.А // Научный журнал«Интернаука» часть 1, №12(94), апрель 2019 г.
8. Sagandyk A. / The study of the effects of Nonconventional raw materials in technology of cottage cheese products / G.N.Zhakupova, S.M.Tomashinova, Zh.I.Sataeva, G.A.Nurbekova // “The Europe and the Turkic World: Science, Engineering and Technology” Materials of the IV International Scientific-Practical Conference, Istanbul, Turkey. VolumeI. May 1-3, 2019. 267-271pages
9. Sagandyk A. / Analysis of the current state of processing sheep milk in the republic of Kazakhstan / G.N.Zhakupova, A.H.Muldasheva // “The Europe and the Turkic World: Science, Engineering and Technology” Materials of the IV International Scientific-Practical Conference, Istanbul, Turkey. Volume I. May 1-3, 2019. 259-262 pages