Professor of the Department of “Technology, Equipment and Standardization” (2016 – present)
Head of Department, LLP “Kazakh Research Institute of Processing and Food Industry” (2003 – present)
Head of Department, Almaty Technological University (2001–2002)
Director, Kazakh Research Institute of Food Industry (1995–2001)
Vice-Rector for Research, Semipalatinsk Technological University of Meat and Dairy Industry (1991–1994)
Head of Department, Semipalatinsk Technological University of Meat and Dairy Industry (1980–1985)
Lecturer, Dzhambul Technological Institute of Light and Food Industry (1971–1975)
1966 - 1971 Kazakh Institute of Chemical Technology. Machines and Apparatus of Chemical Production”, Mechanical Engineer, No. 270662.
1976 - 1979 Postgraduate studies, Moscow Institute of Meat and Dairy Industry. Specialty 05.18.12 “Processes and Apparatus of Food Production”.
1985 - 1989 Doctoral student of Moscow State University of Applied Biotechnology. 05.18.04 “Technology of Meat, Dairy and Fish Products” and 05.18.12 “Processes and Apparatus of Food Production”.
2006 - 2010 . .
Served as Scientific Supervisor of the following scientific and technical programs:
“Improvement of equipment and technologies for processing and storage of plant and animal products for the production of competitive food products and compound feed” (2015–2017; Program Code – O.0713).
“Development of innovative technologies for processing and storage of livestock products” (2018–2020).
“Development of science-intensive technologies for deep processing of agricultural raw materials in order to expand the product range, increase finished product yield per unit of raw material, and reduce the share of waste in production” (2021–2023).
Main publications of the Program Director U.Ch. Chomanov:
Development of Industrial and Agricultural Enterprises Based on Innovation Management // Journal of Advanced Research in Law and Economics, 2020 (70th percentile).
Reduction Interpolation Function for Determining the Rheological Properties of Bile in Farm Animals to Increase Entrepreneurial Activity in the Agricultural Sector // Academy of Entrepreneurship Journal, 2020 (36th percentile).
Fatty Acid Composition of a Biologically Active Additive // Journal of Engineering and Applied Sciences, 2017.
Optimization of Additive Mixing Processes Based on Their Thermodynamic Characteristics in the Production of Long Shelf-Life Food Products // Journal of Engineering and Applied Sciences, 2017.
Goat Meat Quality Features According to Age Dynamics of Kazakh Coarse-Wool Goat Breeds // Proceedings of the National Academy of Sciences of the Republic of Kazakhstan. Agrarian Sciences Series, 2017.
Study of Fat Quality of Young Cattle of the Kazakh White-Headed Breed // Bulletin of the National Engineering Academy of the Republic of Kazakhstan, 2019.
Ultrasonic Treatment of Low-Value Fish Raw Materials as One Stage in Obtaining a Complex Bioadditive // International Scientific and Practical Conference Proceedings, 2016.
Study of Microbiological Indicators During Storage of a Complex Bioadditive // Proceedings of the National Academy of Sciences of the Republic of Kazakhstan, 2014.
Eurasian Patent No. 035615 “Device for Massaging and Tumbling Meat Raw Materials”.
Patent “Single-Body Vacuum Evaporation Apparatus” (WO 2013/157907 A1).
Innovative Patent of the Republic of Kazakhstan “Spray Drying Unit” No. 27573.
Patent “Spray Drying Unit” (WO 2013/157908 A1).
International Patent – Spray Drier (European Patent Application EP 2728288 A1).
Improvement of Agricultural Product Storage Technology // XXI International Scientific and Practical Conference “Innovation-2016”, Tashkent.
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 normative and technical documents, veterinary norms and rules for processing meat and meat products, the product range, classification and technology of production of meat products, as well as the technology of production of milk and fermented milk products, technological modes and parameters, etc.
He studies the design of new enterprises in the meat and dairy industry, the technical re-equipment and reconstruction of relevant enterprises, the development of technical conditions for the creation of new technological equipment devices and their design solutions, ensuring the production of high-quality competitive products that meet the standards of the meat and dairy industry.