Kizatova Maygul
Professor
The Department of «Technique and technology of food production»
Doctor of technical sciences
email: kizatova@mail.ru
She began her career as a laboratory assistant at the granulated feed shop, then head of the production laboratory to deputy director for Quality at the Kyzyl-Orda Bakery, the largest in Kazakhstan.
The beginning of her scientific activity was the admission of Maigul Zhalelovna to full-time postgraduate studies at the All-Union Scientific Research Institute of Grain and Processed Products in Moscow. In 1986, she defended her PhD thesis for the degree of Candidate of Technical Sciences at the Moscow Technological Institute of Food Production.
From 2008 to 2017, M.Zh. Kizatova's scientific and pedagogical activity is associated with the Almaty Technological University (ATU), where she worked as a senior lecturer, associate professor of the Department, deputy dean of the Faculty of Technology, senior researcher. From 2013 to 2017, she was the Vice-rector for Science and Innovation at ATU.
In 2008, Kizatova M.J. successfully defended her doctoral dissertation for the degree of Doctor of Technical Sciences on the topic: "Improving the scientific and practical foundations of the rational use of corn grain for seed and food purposes."
On the initiative and under the leadership of Maigul Zhalelovna, educational and scientific production centers were opened at ATU: bread, pasta, flour milling, feed, meat. An educational restaurant with 55 seats was also opened.
In 2018, at the invitation of the leadership of the NAO "KazNMU named after S.D. Asfendiyarov" to strengthen the technical potential of the specialty "Technology of Pharmaceutical Production", Academician Maigul Zhalelovna was appointed to the position of professor of the Department of Pharmaceutical Technology of the School of Pharmacy, headed by Doctor of Pharmaceutical Sciences, Professor Ustenova G.O.
1970 - 1975 Dzhambul Technological Institute of Light and Food Industry. Storage and grain processing technology.
1983 - 1986 Moscow Technological Institute of Food Production. Candidate of Technical Sciences.
2005 - 2008 Committee for Control in the Sphere of Education and Science of the Ministry of Education and Science of the Republic of Kazakhstan. Doctor of Technical Sciences.
As part of the project “Development of technology for pectin-containing dairy products for the purpose of removing toxicants from the human body,” financed by the Ministry of Education and Science of the Republic of Kazakhstan under the leadership of Kizatova M.Zh. A scientific and educational laboratory for parapharmaceutical products was opened. A well-equipped laboratory allows for the development of medicinal substances, extracts, cosmetics, herbal remedies, dietary supplements, functional foods for therapeutic and prophylactic purposes.
Academician Kizatova M.Zh. is an expert on a number of scientific projects of various ministries and departments, editorial boards of a number of journals in Kazakhstan and the CIS countries. Member of the Scientific Committee of KazNMU in the direction of “Pharmacy and Pharmaceutical Production Technology”. Kizatova M.Zh. - a well-known scientist in our country and abroad in the field of grain storage, processing, and the creation of functional food products of high nutritional value.
Her scientific work made it possible to form the scientific direction “Quality and safety of food products”, develop theory, methods and introduce into production environmentally friendly, resource-saving technologies for post-harvest processing and processing of crop products. Under her leadership, shelf-stable products based on sprouted grains and dietary supplements were developed, and products for therapeutic and preventive purposes and increased nutritional value were created and introduced into production.
The research results have been implemented at food and processing enterprises in Kazakhstan and the CIS countries, and have been awarded diplomas and medals at various exhibitions. Recognition of high achievements in the scientific and pedagogical activities of Academician M.Zh. Kizatova. is to award her a number of prizes, titles, awards, including badges “For merits in the development of science and technology of the Republic of Kazakhstan”, “Honored Worker of Education of the Republic of Kazakhstan”,
“Honorary Citizen of the Eurasian Union of States”, medal of the Trade Union of Education and Science Workers of the Republic of Kazakhstan “Bilim zhane gylym kyzmetkerlerin kasipodagyna sinirgen enbegi ushin” (2012). She was twice awarded the title of “Best University Teacher” by the Ministry of Education and Science of the Republic of Kazakhstan (2008, 2015), the winner of the State Scientific Scholarship of the Republic of Kazakhstan for her outstanding contribution to the development of science and technology of the Republic of Kazakhstan (2010-2012). Maygul Zhalelovna was awarded gold medals at international and republican agro-industrial exhibitions, letters of gratitude from various international and Kazakh organizations and departments.
Designing enterprises branches with the basics of SAD
The purpose of mastering the discipline is to study the general principles and tools necessary for the automation of design and research work on the design, layout of equipment for production and auxiliary facilities of processing enterprises. As a result of studying the discipline, the student develops knowledge that allows him to design processing enterprises using computer-aided design systems; to develop a rational scheme of the technological process with the selection of technological equipment on the basis of technological regulations; to calculate the equipment on electronic computers. The student can use the acquired knowledge in the future when writing a final qualifying work, preparing scientific articles, reports, presentations of research papers in practical and research activities.
Management and service at public catering enterprises
The purpose of the discipline is the formation of students' knowledge, skills and competencies in the field of management of food enterprises. As a result of the training, the student will be able to analyze and design organizational relationships, organize the work of the team, show leadership qualities in the management of the personnel of the enterprise, improve the efficiency of the functioning of the catering and hospitality industry.
Technology of bread, macaroni and confectionery
General information about bread, confectionery and pasta. Nutritional value of products. Food safety. The cost of baking, pasta and confectionery in the national economy. Increasing technological progress, production quality, increasing the value of food, saving material, labor and fuel resources, increasing the efficiency of baking, confectionery and pasta production.
Certification and quality of food products
The purpose of mastering the discipline is to study the standardization and certification of food products and food raw materials. The discipline considers the safety of food products and agricultural raw materials of animal and plant origin. As a result of the training, the student will be able to take part in radiological control, bacteriological control, toxicological, parasitological, microbiological, veterinary and sanitary control of food products, apply methods of food quality control.
RK Advanced food technologies
Modern trends in the Republic of Kazakhstan for the development and improvement of food production technologies. Requirements for equipment for food production. Automation of food and biotechnological production. Improvement of pressing processes. Ways to speed up technological processes. Development of genetic engineering and biotechnology in the Republic of Kazakhstan.
Physico-chemical, biological and biotechnical bases of food production technology
The purpose of the discipline is to form students' knowledge in the field of basic technological processes of food production, skills in managing changes occurring with aquatic biological resources to obtain food with specified properties. As a result of the training, the student will be able to interpret the basics of physico-chemical and biochemical processes of food production, solve professional tasks and manage technological processes of production.
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Менеджмент и сервис на предприятиях общественного питания, Лекции (Учебный корпус №2, 414 (Т)) |
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| 15:20 16:10 |
Менеджмент и сервис на предприятиях общественного питания, Лекции (Учебный корпус №2, 414 (Т)) |
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Менеджмент и сервис на предприятиях общественного питания, Практики (Учебный корпус №2, 414 (Т)) |
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| 17:10 18:00 |
Сертификация и качество продовольственных продуктов, Лекции (Учебный корпус №2, 412 (Т)) |
Физико-химические, биологические и биотехнические основы технологии пищевых производств, Лекции (Учебный корпус №2, 414 (Т)) |
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| 18:10 19:00 |
Сертификация и качество продовольственных продуктов, Лекции (Учебный корпус №2, 412 (Т)) |
Физико-химические, биологические и биотехнические основы технологии пищевых производств, Лекции (Учебный корпус №2, 414 (Т)) |
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| 19:10 20:00 |
Сертификация и качество продовольственных продуктов, Практики (Учебный корпус №2, 412 (Т)) |
Физико-химические, биологические и биотехнические основы технологии пищевых производств, Практики (Учебный корпус №2, 412 (Т)) |