Department of Food Security and Biotechnology

Education

• 1989 Semipalatinsk Technological Institute of Meat and Dairy Industry. Process Engineer.
• 2007 Shakarim Semipalatinsk University. 05.18.04 – Technology of meat, dairy and fish products and refrigeration industries.

Subjects taught

• Export of food products
• Theoretical foundations of public catering products processing
• Technology of adaptation of national blud
• Professional Kazakh language
• Professional Russian language

Certificates/certificates of professional development

• Refresher courses on the topic “Technology for making crafts from puff pastry”, LLP “Lastochka” 72 hours, January 2019.
• Курсы повышения квалификации на тему «Техникалық реттеу, метрология және сапа менеджменті саласында қызметкерлерді дайындау және біліктілігін арттыру», «Қазақстан стандарттау және сертификаттау институты» шаруашылық жүргізу құқындағы республикалық мемлекеттік кәсіпорын КазСтИн, 36 сағат, Наурыз 2019 жыл.
• Advanced training courses on the topic "Labeling of food products", Interstate Technical Committee for Standardization MTK-534 "OBSPPS", 72 hours, January 2020.
• Advanced training courses on the topic "Fundamentals of designing a distance course in Moodle", KSU A. Batursynova, 72 hours, March 2020.
• Refresher courses on the topic “Kashyktyktan okytu zhagdayynda studentterdin ozindik zhmysyn uyimdastyru”, TALAP oku-trainingtik ortalygy, 36 sagat, Mamyr 2020 zhyl.
• Courses of advanced training on the topic “Techniclykh Zhny Kuxi, ortha bilimnen kayingі bilim Biru ұymdaryndyynda қyyyktyat okyta: Contentyn қrudan bastap qiymdastye 20.
• Advanced training courses on the topic "New technologies for the production of bakery products", Altyn Nan LLP, 72 hours, November 2020.
• Advanced training courses on the topic "Teaching technologies at the university", ATU, 72 hours, April 2021.
• Advanced training courses on the topic "Export control", Ural Federal University, 72 hours, February 2021.
• Refresher courses on the topic “Basics of working in Moodle. Introductory course, KRU im. A. Baitursynov, 36 hours, April 2021.
• Advanced training courses on the topic "Methodology and technology for conducting webinars and video conferences", KRU them. A. Baitursynov, 36 hours, April 2021.
• Refresher courses on the topic "Improving assurance quality processes in education using new technologies" within the framework of the Erasmus + project KUTEL, 42 hours, June 2021.
• "Development of standardization documents for new materials, products, methods", Nur-Sultan, March 2022.

Training manuals

• Commodity research of food products» (textbook), Moldakhmetova Z.K., 2018.
• «Technology of national dishes» (educational manual), Moldakhmetova Z.K., 2018.
• «Konservileudin theorylyknegizderi» (textbook), Moldakhmetova Z.K., 2021.
• «Accounting and reporting in public catering» (electronic textbook), Moldakhmetova Z.K., 2022.

Publications

• Salkyndatylgan et shikizaty lipidterinin buzyluynin alu ush'in, tabigi antioxidant tardy paidalanu tiimdiligi/ Collection of materials of the IV International scientific and practical conference of students and young scientists "Methodology, theory and practice of modern biology". Kostanay, March 15, 2019. – pp. 370-372.
• Et onerkasibinde hitozandy koldanu/ Collection of materials of the IV International Scientific and Practical Conference of students and young scientists "Methodology, theory and practice of modern biology". Kostanay, March 15, 2019. – pp. 376-378.  
• The influence of raw materials on the quality of sausage products for baby food/ MATERIALY XV Mezinarodni vedecko-praknicka conference "Efektivni nastroje modernicn ved-2019", Praha, April 22-30, 2019. – pp. 58-61.  
• Stability of emulsions based on red palm oil and the retention of vitamins in them during the heat treatment of boiled sausages/ Scientific and methodological journal "BULLETIN of MGUP". Mogilev, 2020. - №1 (28). – Pp. 73-79.