Dauletkhankyzy Araylym
Lecturer
The Department of «Technique and technology of food production»
Master of technical sciences
email: arailym.daulethan@mail.ru
Slaughterhouse technologist
- 2018 August - 2020 August: Rauan Agro LLP, Almaty region, Issyk
Slaughterhouse technologist
- 2020 August - 2021 August, OTAN Green Food LLP, Almaty region, Tiirmen district
Head of Quality Control Department
- 2021 August - 2022 August , OTAN Green Food LLP, Almaty region, Tiirmen district
Head of the slaughterhouse
- 2022 August - 2023 August, OTAN Green Food LLP, Almaty region, Tiirmen district
Lecturer
- 2023 September - present, International University of Engineering and Technology
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
Publications
- 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
Special technology of processing industries
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.
Rheology of food products
- the study of the basics of structure formation of food masses (products) and the behavior of food materials in the process of technological processing; - the study of the basic structural and mechanical characteristics of food products and their impact on the quality of finished products
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.
Technology of meat and dairy products
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.
tecgnology of drying and storage of grain
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.
Basics of raw material processig
- the study of chemical, physico-chemical, biochemical and microbiological processes underlying the processing of food raw materials into food products; - the study of the main types of raw materials used in food production; - familiarization with the scientific foundations of technological processes in various sectors of the food industry.
Fermentation technology and winemaking technology
The purpose of mastering the discipline is to study a wide range of issues related to the production of various products, including food, based on the metabolism of microbial cells capable of carrying out different types of fermentation. In the materials, special attention is paid to the detailed study of the main plant raw materials that are used in fermentation production. As a result of the training, the student will be able to take part in the development of technological schemes of the main fermentation plants, analyze ways to improve biotechnological production based on fermentation processes, perform microbiological and biochemical methods of production control.
Processes and in food production
The discipline studies theory, general patterns of technological processes, classification of processes in the food and processing industry, as well as modeling of processes and devices, basic similarity theories, hydromechanical processes, thermal processes, mass transfer processes, non-traditional processes and devices in the food and processing industry.
| Понедельник | Вторник | Среда | Четверг | Пятница | Суббота | |
|---|---|---|---|---|---|---|
| 08:30 09:20 |
Технология хлеба, макаронных и кондитерских изделий, Лекции (Учебный корпус №2, 117 (Т)) |
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| 09:25 10:15 |
Технология хлеба, макаронных и кондитерских изделий, Лекции (Учебный корпус №2, 117 (Т)) |
Технология сушки и хранения зерна, Лекции (Учебный корпус №2, 406 (Т)) |
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| 10:20 11:10 |
Технология мясных и молочных продуктов, Практики (Учебный корпус №2, 414 (Т)) |
Технология сушки и хранения зерна, Лекции (Учебный корпус №2, 406 (Т)) |
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| 11:15 12:05 |
Технология бродильных производств и виноделие, Лекции (Учебный корпус №2, 408 (Т)) |
Процессы и аппараты пищевых производств, Лекции (онлайн занятие) |
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| 12:10 13:00 |
Технология сушки и хранения зерна, Лекции (Учебный корпус №2, 412 (Т)) |
Технология бродильных производств и виноделие, Лекции (Учебный корпус №2, 408 (Т)) |
Процессы и аппараты пищевых производств, Лекции (онлайн занятие) |
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| 13:30 14:20 |
Технология сушки и хранения зерна, Лекции (Учебный корпус №2, 412 (Т)) |
Специальные технологии перерабатывающих производств, Лекции (Учебный корпус №2, 412 (Т)) |
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| 14:25 15:15 |
Специальные технологии перерабатывающих производств, Лекции (онлайн занятие) |
Основы переработки сырья, Лекции (Учебный корпус №2, 117 (Т)) |
Основы переработки сырья, Лекции (Учебный корпус №2, 111 (Т)) |
Специальные технологии перерабатывающих производств, Лекции (Учебный корпус №2, 414 (Т)) |
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| 15:20 16:10 |
Специальные технологии перерабатывающих производств, Лекции (онлайн занятие) |
Реология продовольственных продуктов, Лекции (Учебный корпус №1, 22 (С)) |
Основы переработки сырья, Лекции (Учебный корпус №2, 117 (Т)) |
Основы переработки сырья, Лекции (Учебный корпус №2, 111 (Т)) |
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| 16:15 17:05 |
Реология продовольственных продуктов, Лекции (Учебный корпус №1, 22 (С)) |
Основы переработки сырья, Практики (Учебный корпус №2, 117 (Т)) |
Основы переработки сырья, Практики (Учебный корпус №2, 111 (Т)) |
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| 17:10 18:00 |
Реология продовольственных продуктов, Практики (Учебный корпус №1, 22 (С)) |
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| 18:10 19:00 |
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| 19:10 20:00 |