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Kazhibayeva Galiya Tuleuevna

Kazhibayeva Galiya Tuleuevna

 

Candidate of Technical Sciences, Professor
Institute of Engineering and Food Technologies

Office 3224b
Tel.: +7 707 896 28 30

e-mail:g  .kazhibaeva@kazatu.edu.kz

 

Sphere of Scientific Interests
Scientific research and development in the field of food industry innovations, specifically technologies for the production of functional and special-purpose meat products, as well as training of scientific and pedagogical personnel in food production technology.

Scientific Qualification

  • Academic Degree: Candidate of Technical Sciences, specialty 05.18.04 – "Technology of Meat, Dairy, and Fish Products" (Diploma FK No. 0008289, Protocol No. 11 dated January 25, 2001).
  • Academic Title: Associate Professor of the Higher Attestation Commission of the Republic of Kazakhstan (VAK RK) in the specialty "Technology of Food Products" (Certificate DC No. 0000316 dated November 25, 2005).
  • Academic Title: Professor of the Committee for Quality Assurance in Science and Higher Education of the Ministry of Education and Science of the Republic of Kazakhstan (KOKSON MON RK) in the specialty "Food Technology" (Protocol No. 0000059, Order No. 86 dated February 04, 2021).

Courses Taught
Meat and Meat Products Technology-1; Meat and Meat Products Technology-2; Nutrition Science (Nutriciology)

Master's and Doctoral Students under Supervision

  • Successfully defended under supervision: Master's students – 16.
  • Currently under supervision: PhD Doctoral students – 1; Master's students – 1.

Education

  • 1982-1987: Moscow Technological Institute of the Meat and Dairy Industry (MTIMDP, Moscow), specialty "Technology of Meat and Meat Products", qualification: Engineer-Technologist (Diploma NV No. 370108 dated June 26, 1987).
  • 1992-1996: Completed full-time targeted postgraduate studies at the Semipalatinsk Technological Institute of the Meat and Dairy Industry (STIMDP, Semipalatinsk) in specialty 05.18.04 – "Technology of Meat, Dairy, and Fish Products".

Work Experience

  • 1987: Junior Research Fellow, Research Sector, STIMDP, Semipalatinsk.
  • 1991: Assistant, Department of "Technology of Meat and Meat Products", STIMDP, Semipalatinsk.
  • 1996: Lecturer, Department of "Meat Products Production Technology", Semey State University (SGU), Semey.
  • 2001: Deputy Dean of the Faculty of Distance Learning and Professional Development.
  • 2003-2013: Associate Professor, Department of "Technology of Meat, Dairy, and Food Products", Shakarim State University of Semey.
  • 2013-2023: Professor, Department of "Biotechnology", S. Torayghyrov Non-Commercial Joint-Stock Company (NCJSC) University, Pavlodar.
  • From September 01, 2023, to present: Professor, Institute of "Engineering and Food Technologies", S. Seifullin Kazakh AgroTechnical Research University (KATRU), Astana.

Research Projects
Participation in state-funded research projects:

  • 2012–2013: Performer in the project "Development of Technology for Functional Food Products Based on Animal and Plant Raw Materials", Shakarim State University of Semey.
  • 2013–2015: Performer in the project "Technology of Meat and Dairy Products", S. Torayghyrov Pavlodar State University.

Participation in international scientific projects:

  • 2013–2017: Performer in the international TEMPUS project "Development and Implementation of Master's Programs on Food Safety, Production, and Marketing of Traditional Food Products in Russia and Kazakhstan".

Awards, Certificates of Honor

  • Certificate from the Ministry of Education and Science of the Republic of Kazakhstan (MON RK) "Best University Lecturer of the Year 2019".
  • Certificate of Honor from the Akim (Governor) of Pavlodar Region, 2020.
  • Certificate of Honor from the Rector of S. Torayghyrov Pavlodar State University, 2016.
  • Letter of Appreciation from the Ministry of Education and Science of the Republic of Kazakhstan (MON RK), 2018.
  • Letter of Appreciation from the Rector of the Almaty Technological University (ATU), Almaty, 2019.
  • Letter of Appreciation from the Rector of S. Torayghyrov NCJSC University, 2019.

Professional Development

  1. Inclusive Professional Education: Modern Trends and Challenges (Certificate No. 338, August 12, 2023 - August 27, 2024, 72 hours).
  2. Certificate "Development of Subject Competencies in the Discipline 'Technology of Meat and Meat Products' within the Framework of the Updated Educational Content", Pavlodar, 2023, 72 hours.
  3. Certificate "Modern Methods of Selection and Biotechnology in Accelerating the Breeding Process within the Framework of Import Substitution", Moscow, 2023, 72 hours.
  4. Certificate of Successful Completion of an Online Course on the COURSERA Platform, COURSE CERTIFICATE, November 8, 2020.
  5. Certificate "Enhancing the Professional Competence of University Teaching Staff in the Context of Transitioning the Kazakh Alphabet to Latin Script", Astana, 2019, 240 hours.

Scientific Publications:
A total of over 270 scientific and educational-methodological works have been published, including:

  • 22 – Innovation patents and utility model patents.
  • 3 – International patents included in the Clarivate Analytics database.
  • 18 – Scientific articles in the Scopus database and in foreign scientific journals.
  • 23 – Scientific articles in publications recommended by the Committee for Quality Assurance in Science and Higher Education of the Republic of Kazakhstan (KOKSONVO RK).
  • 25 – Educational manuals (including 2 in English and 3 with the stamp of the Educational and Methodological Association of the Republican Educational and Methodological Council of ATU); textbooks – 2.
  • 3 – Monographs (including 2 in English).
  • 55 – Scientific articles in proceedings of foreign international conferences, as well as other publications in domestic international and republican conferences.
  • Hirsch Index (Scopus) – 8.
  • Publications in Scopus – 18.
  • https://www.scopus.com/authid/detail.uri?authorId=57211408553

Most Important Publications in the Presented Fields
Publications in Web of Science, Scopus:

  1. Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty / Cogent Food & Agriculture, 11(1). / Spanova, A., Nurgazezova, A., Kazhibayeva, G... / https://doi.org/10.1080/23311932.2025.2546081 / Journal Cogent Food and Agriculture has a CiteScore percentile of 47%, 2025.
  2. Garlis (Allium sativum L.): Its Chemistry, Nutritional Composition, Toxicity, and Anticancer Properties / Abdur Rauf, Tareg Abu-Izneid,…. Galiya Kazhybayeva / Bentham science / Current Topics in Medicinal Chemistry, 2022, 22, – P. 957–972. Percentile 65%.
  3. Interaction between heavy metals and microorganisms during wastewater treatment by activated sludge / Irina Zykova, Galiya Kazhibayeva et al. / ARPN Journal of Engineering and Applied Sciences 14(11), pp. 2139-2145 / CiteScore (Scopus) percentile – 47. / https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074086905&partnerID=40&md5=7c0c389ef60d297a17677419f827231f
  4. Erythrocytes and their transformations in the organism of cows / International Journal of Veterinary Science 8(2), pp. 61-66.-2019. / Derkho, M., Mukhamedyarova, L., Rubjanova, G., Stepanova, K., Kazhibayeva, G. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85063746375&partnerID=40&md5=e9ff31b276c86b4a556e4aab16ec03d2
  5. Green synthesis, in vivo and in vitro pharmacological studies of Tamarindus indica based gold nanoparticles / Bioprocess and Biosystems Engineering // The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part of Springer Nature 2021. – 9 p. Percentile 71% / Ubaid Ullah, Abdur Rauf, Galiya Kazhybayeva / https://www.scopus.com/record/display.uri?eid=2-s2.0-85101453962&origin=resultslist&sort=plf-
  6. A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness / Atambayeva Zhibek, Nurgazezova Almagul, Rebezov Maksim, Kazhibayeva Galiya / https://www.frontiersin.org/articles/10.3389/fnut.2022.902760/full

Publications in Journals Recommended by KOKSONVO MON RK:

  1. Study of the effect of plant components on the nutritional value of sausage products / Scientific Journal "Bulletin of Shakarim University. Series Technical Sciences" No. 2(18) – Semey, – 2025. – Pp. 249-258.
  2. Technology of soft cheese from a mixture of milk from farm animals / Scientific Journal "Bulletin" of Almaty Technological University No.1 (131), Almaty –2021. – Pp. 26–32.
  3. Technology for preparing fermented beverages for gerodietary nutrition / Scientific Journal "Bulletin" of Shakarim State University of Semey, No.1(1) – 2021. – Pp. 21–25.
  4. Medical and biological prerequisites for creating functional products / Scientific Journal "Bulletin" of Shakarim State University of Semey, No. 2 (86) – 2019. – Pp. 10–13.
  5. Influence of a food component on the functional and technological properties of pâté mince / Scientific Journal "Bulletin" of Shakarim State University of Semey, No. 4 (88) – 2019. – Pp. 111–114.

Educational and Methodological Works:

  1. Fundamentals of Complex Processing of Secondary Raw Materials of Animal Origin. Textbook – Astana: S. Seifullin Kazakh AgroTechnical Research University NCJSC, Minutes No.8, April 23, 2025. – 272 p. ISBN 978-601-257-604-7.
  2. Designing Plants for Processing Plant Raw Materials (Confectionery Production). Textbook – Astana: S. Seifullin Kazakh AgroTechnical Research University, Minutes No.8, April 23, 2025. – 272 p. ISBN 978-601-257-603-0.
  3. Nutrition Science (Nutriciology). Study Guide. – S. Seifullin Kazakh AgroTechnical Research University, 2024. – 120 p.
  4. Food science and technology / Monograph /– Pavlodar : Toraighyrov University, 2020. – 103 p.
  5. Functional food production technology / Monograph / – Pavlodar : Kereku, 2018. – 129 p.

Protective Documents (Patents):

  1. Producing deli meats product comprises e.g. preparing and boiling lamb heads, separating meat with skin, brain and eyes from the head, grinding, and adding boiled chicken-tail fat, lamb liver and broth from cooking meat. / International Patent / No. KZ28992-A4 / Patent holder: Kazhibayeva G.T. / Derwent Identifier: 2019-27749S.
  2. Macaroni for dogs, contains wheat flour of II grade, sodium glutamate, vegetable seasoning and water. / International Patent / No. KZ26757-A4 / Patent holders: Kazhibayeva G.T. et al. / Derwent Identifier: 2019-30512J.
  3. Composition of meat and vegetable paste comprises beef meat, crushed girasol, unsalted butter, milk, salt and ground black pepper. / International Patent / No. KZ28791-A4 / Derwent Identifier: 2019-292419.
  4. "Method for producing irimshik (dried curd) from goat's milk" / Utility Model Patent No. 4907 dated February 12, 2020 / Isayeva K.S., Tuganova B.S., Kazhibayeva G.T., Mukhamedzhanova A.S., Kapshakbayeva Z.V.
  5. "Method for obtaining soft rennet cheese with white mold" / Utility Model Patent No. 6181 dated March 17, 2021. / Kapshakbayeva Z.V., Isayeva K.S., Kazhibayeva G.T.