2013 - 2017 Almaty Technological University. 5В072700 - Food technology.

2017 - 2019 Almaty Technological University. 6М072700 - Food technology.

2020 - 2023 Taraz Regional University named after M.Kh.Dulaty. 8D07213 - Technology of food and processing industries.

Development of technology for meat products with increased biological value from lamb

- Bayazitova K. N., Dauletkhankyzy A., Sarsenbay S. T., Serikov A. K., Problems and methods of intensification of the salting process of salted meat products. Problems and methods of intensification of the salting process of salted meat products, "Actual problems of science and education in the field of natural and agricultural sciences": materials of the international scientific and practical conference: in 3 volumes. Vol. 3. - Petropavlovsk: M. Kozybaev State Agricultural University, 2020. - pp. 88-92.  

- Sadupova T. B., Dauletkhankyzy A., Abilda A. S., Technology of salting whole muscle products. Maturation of meat, Food resources: zb. nauk. pr. In-t prod. resource NAAN. Kiev: TOV "BARMI", 2019. No. 13. - pp. 180-189.

- Polyakov V. V., Zhunusov A. E., Il D. E., Il E. N., Dauletkhankyzy A., The use of biologically active additives in the cultivation of young chickens of egg direction in Northern Kazakhstan, "Kozybaev readings - 2019: Spiritual modernization and trends in the development of scientific and educational space in the modern world": materials of the international scientific and practical conference: in 5 volumes. Vol. 1. – Petropavlovsk: M. Kozybaev Moscow State University, 2019. - C. 150-153.

- Bayazitova K. N., Il D. E., Il E. N., Dauletkhankyzy A., The effect of hormones on improving the quality of embryo production in donor cows of embryos, "The evolution of science in the modern world": materials of the international scientific and practical conference. - Petropavlovsk: M. Kozybaev Moscow State University, 2019. - pp. 14-22.

- Sadupova T. B., Il D. E., Il E. N., Dauletkhankyzy A., Abilda A. S., Determination of the yield rate and biological value of individual lamb cuts, "Evolution of science in the modern world": materials of the international scientific and practical conference. - Petropavlovsk: M. Kozybaev Moscow State University, 2019. - pp. 3-10. 

- Tumenova G.T., Sadupova T. B., Dauletkhankyzy A., Abilda A. S., Kudrenova L.G., Biochemical aspects of the salting process of whole meat products, Food resources: zb. nauk. pr. In-t prod. resource NAAN. Kiev: TOV "BARMI", 2019. No. 14. - pp. 175-188.

- Il E. N., Dauletkhankyzy A., Abilda A. S., Textbooks:  Methodological guidelines for performing laboratory work on the discipline "Food analysis", Petropavlovsk: IPO of M. Kozybayev NCSU, 2020. - 70 p.

- Il E. N., Dauletkhankyzy A., Abilda A. S., Methodological guidelines for the implementation of practical work on the discipline "Physiology of nutrition", Petropavlovsk: IPO of M. Kozybaev State Medical University, 2020. - 80 p.

- Sadupova T. B., Dauletkhankyzy A., Abilda A. S., Methodical manual “Technology of production of sausage products and semi-finished products”, Petropavlovsk: Kaleidoscope, 2019. – 67 p.

- Sadupova T.B.,Dauletkhankyzy A.,Abilda A.S., Educational and methodical manual "Et conservilerin ondiru technologiyasy", Petropavlovsk: Kaleidoscope, 2019 – 86 p.

- Uzakov Ya.M., Kaldarbekova M.A., Kozhakhieva M.O., Chernukha I.M.,Dauletkhankyzy A., Dosymbekov T.D., Article "Technology of Kazakh national meat products from mutton", Moscow: Meat Industry Magazine, 2021

- Uzakov Ya.M.,Kaldarbekova M.A.,Ospanova D.A.,Dauletkhankyzy A., Article "The peculiarity of cutting mutton in Kazakh", XVIII International Scientific and Practical Conference "Food. Ecology. Quality", 2021

- Uzakov Ya.M.,Kozhakhieva M.O., Dauletkhankyzy A.,Dosymbekov T.D.,Kurbaniyazov S.K., Article "Changes in structural and mechanical characteristics during the ripening of meat under the action of tissue enzymes", XVIII International Scientific and Practical Conference "Food. Ecology. Quality", 2021

- Uzakov Ya.M.Kozhakhieva M.O.Kaldarbekova M.A.,Dauletkhankyzy A.,Zhaksybekova G.Z., Article "Change of morphological composition and nutritional value of mutton", XIX International Scientific and Practical Conference "Food. Ecology. Quality", 2022

- Uzakov Ya.M.Kozhakhieva M.O.Kaldarbekova M.A.,Dauletkhankyzy A.,Tortay A.N.,Tleuova Zh.S., Article "Development of technology of national meat products from mutton", XIX International Scientific and Practical Conference "Food. Ecology. Quality", 2022

- Uzakov Ya.M.,Kozhakhieva M.O.,Kaldarbekova M.A.,Dauletkhankyzy A.,Tortay A.N., Studies of the chemical composition of goat meat and mutton, XIX International Scientific and Practical Conference "Food. Ecology. Quality", 2022