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Research Laboratory "Food Biotechnology"
Laboratory staff
Alibekov R.C.
Head of the SRL "Food Biotechnology"
Ph.D., Professor
A. U. Shingisov.
Leading researcher at the SRL "Food Biotechnology"
Doctor of Technical Sciences, Professor
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K.A. Urazbaeva
Leading researcher at the SRL "Food Biotechnology"
Ph.D., Professor
B.Zh.Mutalieva
Leading researcher at the SRL "Food biotechnology"
Ph.D., Professor
А.A. Ablash
S.H.Q., SRL "Food biotechnology"
Master of Technical Sciences
Main directions of the research laboratory:
- development of systems for micro- and nanoencapsulation of biologically active agents for use in various industries.
- development of modern technologies for the production of dietary supplements, enzymes, starter cultures, starch, oils, etc. in order to ensure the development of the food industry.
-development of technology for collection, primary processing and storage of agricultural products
-research on quality indicators and food safety of animal and plant origin for the production of new environmentally friendly and natural dietary food products
-development of a comprehensive technology for processing secondary dairy raw materials
- development of a comprehensive technology for processing secondary meat raw materials
- development of modern technologies for the production of dietary supplements, enzymes, starter cultures, starch, oils, etc. in order to ensure the development of the food industry.
-development of technology for collection, primary processing and storage of agricultural products
-research on quality indicators and food safety of animal and plant origin for the production of new environmentally friendly and natural dietary food products
-development of a comprehensive technology for processing secondary dairy raw materials
- development of a comprehensive technology for processing secondary meat raw materials
Research carried out at the laboratory:
1. PCF of the Ministry of Agriculture of the Republic of Kazakhstan BR10764977 “Development of technology for processing promising varieties of fruit, berry crops and grapes of domestic selection in order to obtain biologically active substances and fruit and berry powders for use in the food industry,” 2021-2023.
Scientific director of the program – Shingisov A.U.
The grant amount is 41 million tenge.
2. Grant PTF of the Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan for 2023-2024. BR18574252 “Comprehensive waste-free processing of agricultural raw materials of animal and plant origin.”
Scientific director of the program - Alibekov R.S.
The grant amount is 250 million tenge.
3. Grant project of the Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan for grant funding of young scientists for scientific and (or) scientific and technical projects for 2022-2024 AP13068387 “Development of technology for the production of innovative functional bio-fermented milk products with probiotics and antioxidants”
Scientific director of the program – Utebaeva A.A.
The grant amount is 44 million tenge.
Cooperation of Research Laboratory "Food Biotechnology"
Research Laboratory "Food Biotechnology" has close cooperation in the field of fundamental and applied research with leading universities, research institutes, as well as with food industry enterprises in Shymkent and the Turkestan region of the Republic of Kazakhstan. Work is being carried out aimed at improving, developing and strengthening the material base.
International cooperation
Research Laboratory "Food Biotechnology" has a collaboration with leading universities included in the Top 200 according to the QS rating:
- Ghent University, Ghent - Belgium;
- University of Putra Malaysia, Selangor - Malaysia;
- University of Padua, Padua - Italy;
- Queen's University in Belfast - UK
- Latvian University of Natural Sciences and Technologies, Jelgava - Latvia;
- Kazan National Research Technological University, Kazan - Republic of Tatarstan, Russian Federation;
- Moscow State University of Food Production, Moscow;
- other leading universities in Europe, Asia and the CIS countries.
Scientific director of the program – Shingisov A.U.
The grant amount is 41 million tenge.
2. Grant PTF of the Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan for 2023-2024. BR18574252 “Comprehensive waste-free processing of agricultural raw materials of animal and plant origin.”
Scientific director of the program - Alibekov R.S.
The grant amount is 250 million tenge.
3. Grant project of the Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan for grant funding of young scientists for scientific and (or) scientific and technical projects for 2022-2024 AP13068387 “Development of technology for the production of innovative functional bio-fermented milk products with probiotics and antioxidants”
Scientific director of the program – Utebaeva A.A.
The grant amount is 44 million tenge.
Cooperation of Research Laboratory "Food Biotechnology"
Research Laboratory "Food Biotechnology" has close cooperation in the field of fundamental and applied research with leading universities, research institutes, as well as with food industry enterprises in Shymkent and the Turkestan region of the Republic of Kazakhstan. Work is being carried out aimed at improving, developing and strengthening the material base.
International cooperation
Research Laboratory "Food Biotechnology" has a collaboration with leading universities included in the Top 200 according to the QS rating:
- Ghent University, Ghent - Belgium;
- University of Putra Malaysia, Selangor - Malaysia;
- University of Padua, Padua - Italy;
- Queen's University in Belfast - UK
- Latvian University of Natural Sciences and Technologies, Jelgava - Latvia;
- Kazan National Research Technological University, Kazan - Republic of Tatarstan, Russian Federation;
- Moscow State University of Food Production, Moscow;
- other leading universities in Europe, Asia and the CIS countries.
Received finished products:
Main publications:
- Shingisov, R.Alibekov, V.Evlash, S.Yerkebayeva, E.Mailybayeva, U.Tastemirova. Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits. Eastern-European Journal of Enterprise Technologies, 2023, 1(11 (121)), 6–14 https://doi.org/10.15587/1729-4061.2023.273709 Scopus percentile (2022): Food Science 40
- Shingisov, R.Alibekov, V.Evlash, S.Yerkebayeva, E.Mailybayeva, U.Tastemirova. Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits. Eastern-European Journal of Enterprise Technologies, 2023, 3(11 (123)), 24–32, https://doi.org/ 10.15587/1729-4061.2023.282389 Scopus percentile (2022): Food Science 40
- Alibekov, R.S.; Mustapa Kamal, S.M.; Taip, F.S.; Sulaiman, A.; Azimov, A.M.; Urazbayeva, K.A. Recovery of Phenolic Compounds from Jackfruit Seeds Using Subcritical Water Extraction. Foods 2023, 12, 3296. SCOPUS https://doi.org/10.3390/foods12173296
- Tastemirova, R.Mukhtarkhanova, M.Alimardanova, Alibekov, R.S., A.Shingisov. Impact of vacuum freeze-drying on the reconstituted camel milk. Food Science and Technology, Campinas, 42, e61722, DOI: https://doi.org/10.1590/fst.61722 Scopus percentile (2021): Food Science 56
- Alibekov, R.S., E.A.Gabrilyants, A.A.Utebaeva, Z.T.Nurseitova, Z.K.Konarbayeva, B.M.Khamitova. Cottage cheese fortified by natural additives. Food Research, 2021, 5 (Suppl. 1): 152 - 159 eISSN: 2550-2166, Rynnye Lyan Resources- Malaysia, Web of Science Q4, Scopus percentile (2021) Food Science 30
- VSSL Prasad Talluri, Botagoz Mutaliyeva, Altynay Sharipova, Vamseekrishna Ulaganathan, Sri Santhi Lanka, Saule Aidarova, Aliya Suigenbayeva, Aiym Tleuova, L-Asparaginase delivery systems targeted to minimize its side-effects, Advances in Colloid and Interface Science, Volume 316, 2023 , 102915, ISSN 0001-8686, https://doi.org/10.1016/j.cis.2023.102915 . Scopus
- Tastemirova, U., Mukhtarkhanova, R., Shingisov, A. and Yevlash, V. 2023. Identifying of the effect of the combined extract on the quality indicators of a fermented milk product from reconstituted camel milk. Eastern-European Journal of Enterprise Technologies. 6, 11 (126) (Dec. 2023), 51–58. DOI: https://doi.org/10.15587/1729-4061.2023.294930 .
- Tleuova, K., Shingisov, A. and Vetokhin, S. 2024. Development of technology for the manufacture of yogurt from combined cow and mare’s milk enriched with plant extract in Kazakhstan. Plant Science Today. 11, 2 (Apr. 2024). DOI: https://doi.org/10.14719/pst.3193 .
- Zheleuova, Zhazira S., Uzakov, Yassin M., Shingisov, Azret U., Alibekov, Ravshanbek S., Khamitova, Barna M. e15028. Development of halal cooked smoked beef and turkey sausage using a combined plant extracts. Journal of Food Processing and Preservation. J Food Process Preserv. 45. 1. 0145-8892. https://doi.org/10.1111/jfpp.15028 . SP - e15028. 2021.
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