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Professor, Candidate of technical sciences , EPG «Food production»
Office: 4312, tel. 8-777-370-42-87
E-mail: g.zhakupova@kazatu.edu.kz
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Scientific qualification
Academic Degree 2002: Candidate of Technical Sciences, code 05.18.01-"Specialty 05.18.01 - Technology of Processing, Storage, and Refining of Cereals, Legumes, Cereal Products, Fruit and Vegetable Products, and Viticulture "Research Area: Food Technology Academic Title: Professor
Scientific Direction
Participation in research and development under a government contract:
Project Manager, Ministry of Higher Education of the Republic of Kazakhstan grant project
1. AP23489321: Development of technology for functional dairy products obtained using secondary metabolites of plant materials cultivated in vitro, 2024-2026, NAO "KATIU named after S. Seifullin.
"Project Performer, Ministry of Higher Education of the Republic of Kazakhstan grant project
2. AP14871765: Development of a biologically active supplement BIO-AP with a complex of micronutrients based on plant materials for food fortification, 2022-2024, NAO "KATIU named after S. Seifullin."
Contractor at the PCF of the Ministry of Agriculture of the Republic of Kazakhstan
3. BR10764998 Development of technologies using new strains of beneficial microorganisms, enzymes, nutrients, and other complexes in the production of special dietary food products, 2021-2023, NAO "KATIU named after S. Seifullin".
4. BR21882184 Creation of a set of risk management measures to ensure food safety and development of meat and dairy products with increased biological value, 2023-2025, NAO "KATIU named after S. Seifullin".
5. BR21882184 2PCF MOA/24 "Development of a technology for complex and deep processing of agricultural raw materials for food production, ensuring high quality and safety of the manufactured products"
Work experience
1996-1997 - Almaty Technological University, HeadLaboratory of the Department of "Food Biotechnology".
2001-2003 - Kazakh Scientific Research Institute of Food Industry, Senior researcher at the laboratory "Technology of fermentation and winemaking".
2003-2009 – Almaty Technological University, Associate Professor of the Department of Food Biotechnology.
2009- present – Kazakh Agrotechnical Research University named after S.Seifullin, Professor at the Institute of Engineering and Food Technologies.
Scientific achievements
Hirsch index – 4
Publications in Web of Science, Scopus:
1. Zhakupova , G., Tultabayeva , T., Nurtayeva , A., Sagandyk, A., Bekbay , S., & Sarmurzina , Z. (2022). 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, (4), 75–82. https://doi.org/10.11134/btp.4.2022.11
2. 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
3. Жакупова Г.Н., Тултабаева Т.Ч., Сағандық А.Т., Төрегелді З.С. Исследование и разработка ресурсосберегающей технологии производства мягкого сыра из молочной сыворотки. Вестник Алматинского технологического университета. 2023;(1):81-88. https://doi.org/10.48184/2304-568X-2023-1-81-88
4. Жакупова Г.Н., Тултабаева Т.Ч., Нуртаева А.Б., Кундызбаева Н.Д., Сагандык А.Т. Исследование и разработка технологии тонизирующих напитков на основе молочной сыворотки. Вестник Алматинского технологического университета. 2022;(4):99-105. https://doi.org/10.48184/2304-568X-2022-4-99-105
5. Exploring the impact of wild Northern Kazakhstan raw material juices on the chemical composition of whey drinks (2023) Zhakupova N., Kakimov M., Tultabayeva T., Sagandyk A., Shoman A. Eastern-European journal of Enterprise Technologies. doi: https://doi.org/10.15587/1729-4061.2023.290095Publications in the Russian Science Citation Index: 3Publications in KOKSON: 45Monographs: Scientific Foundations for the Creation of Combined Dairy Products. Altyn Kitap Printing House. Astana, 2021, p. 105. ISBN 978-601-08-0357-2Proprietary documents for the last 5 years: Zhakupova G.N. et al.Method for producing yogurt. Utility Model Patent No. 4929, published May 5, 2020.Method for preparing sheep's cheese with spinach. Utility Model Patent No. 7067, 2021/0779.- Published May 6, 2022Method for producing soft cheese. Utility Model Patent No. 7607. Published May 6, 2022. November 25, 2022
