May 2018 – August 2019: JSC “Bakhus”, Cognac Production Processing Specialist;
September 2019 – August 2022: Technical and Economic College under JSC “ATU”, Lecturer of Specialized Disciplines;
September 2022 – August 2023: METU University, Specialist / Lecturer;
September 2023 – August 2025: METU University, Lecturer;
September 2025 – Present: METU University, Lecturer.
2014 - 2018 Almaty Technological University. Technology of processing industries.
2020 - 2022 Almaty Technological University. Food safety.
2024 - 2027 International Engineering Technological University. 8D07201 - Technologies and engineering of food production.
Creation of varieties and hybrids of fruit and berry, nut-bearing crops and grapes based on the achievements of bio and 1T technologies
Создать новые сорта плодово-ягодных культур и винограда с заданными параметрами, разработать зональные технологии для высокопродуктивных насаждений с использованием современной методологии»
1. Monitoring the quality of plant raw materials for the creation of pectin-containing products, SCIENTIFIC HORIZON IN THE CONTEXT OF SOCIAL CRISES 7 th International Scientific and Practical Conference No. 41, |TOKYO, JAPAN, 6-8.02.2021, P. 1003-1006;
2. Evaluation of organoleptic quality indicators of the obtained natural pectin-containing juices, Materials of the Republican scientific and Practical Conference of young scientists "Science. Education. Youth" Almaty, ATU, April 22, 2021, pp. 8-10;
3. Development of a functional drink based on natural juice with the addition of currant and almond extracts, International Scientific and Practical Journal XII GLOBAL SCIENCE, Nur-Sultan, 2021, from 23-28;
4. Monitoring the quality of plant raw materials for the creation of pectin–containing products, III International Book Edition of the CIS countries "The best young scientist - 2021", Nur-Sultan, 2021, from 24-26;
5. Research of apple varieties for pectin production, Materials of the Republican scientific and Practical conference of young students "Science. Education. Youth", April 21-22, 2022, Almaty, pp. 14-16;
6. Patent for a utility model: "A method for obtaining juice from pectin-containing raw materials."
7. Development of elements of the quality management system in the production of pectin, Proceedings of the scientific and practical conference "Basics of learning the latest theories and methods", March 07-10, 2023, Boston, USA
The discipline studies products from corn, wheat and other grains, as well as the production of corn sticks, food concentrates, cereals that do not require cooking, the technology of protein hydrolysates , dry products for children and dietary purposes, etc.
The discipline studies the composition and properties of grain mass and its components, modern technologies, methods and modes of drying and storing grain. As a result of studying the discipline, the student will learn to evaluate the nature of changes in the properties and quality of grain during the drying and storage of grain.
The discipline studies the classification of research methods for food products, a comprehensive assessment of the quality and safety of food products, modern research methods, as well as instrumental methods for studying the rheological properties of food products, physico-chemical methods for studying the composition and properties of food raw materials and products, spectroscopy, etc.
The purpose of the discipline is to teach the student modern methods of food research. As a result of the training, the student will be able to apply new methods of food research, conduct a comprehensive assessment of the quality and safety of finished products, conduct innovative methods of research of finished products, perform mathematical processing of results, conduct scientific research of food products, develop new research methods.
The purpose of the discipline is to teach technochemical control of food and agricultural products. Study of methods for determining quality indicators (refractometry, chromatography, photocolorimeter, spectral analysis). Entrance, operational and acceptance control services. Determination of dry substances, humidity, proteins, fats, carbohydrates, alcohol, ash, mineral impurities and chlorides, acidity, volatile acids, alkalinity, vitamins. Determination of the correctness of the investment of raw materials, food control. Organization of the laboratory of technochemical control. As a result of the training, the student will be able to conduct an experimental analysis of products to determine the quality of finished products, conduct technochemical control of products, study the quality indicators of agricultural raw materials and finished food products.