Candidate of Biological Sciences, Associate Professor, Head of the Department of Food Technology and Safety, Kazakh National Agrarian Research University.
Specialist in food technologies and food safety, actively engaged in scientific, pedagogical, and organizational activities.
Received higher education at Almaty Technological University in the specialty «Food Production Engineer-Technologist» (1991–1996).
Continued a scientific career by defending a Candidate of Sciences dissertation in biological sciences. Awarded the academic title of Associate Professor.
Lecturer of specialized disciplines in food technologies.
Supervisor of research projects for undergraduate and master’s students.
Participant in educational and scientific projects.
Scientific Interests:
Food processing technologies
Food safety and quality
Biochemical and microbiological processes
Bakery, pasta, and confectionery product technologies
Research Directions:
Investigation of technological processes in food production
Development of innovative food technologies
Analysis of physicochemical and microbiological indicators
Improvement of food quality and safety
Author of textbooks and scientific publications, including materials on bakery, pasta, and confectionery technologies.
Participant in international scientific and educational projects and conferences.
Scientific supervisor and consultant for dissertation research.
Chair of the Dissertation Council in the PhD program «Standardization and Certification».
Educational Institution: Almaty Technological University
Specialty: Technology of bread, pasta, and confectionery products
Year of Graduation: 1996
Qualification: Engineer-Technologist, Candidate of Sciences in 2011 y.
Grants: National, Contract-Based Research, Local Executive Authority (LEA) Projects, and International Projects
Project: AP05130807-OT-20
Title: Development of technology for pasta production based on non-traditional multi-grain raw materials
Type: Program-targeted project
Implementation period: 2018–2020
Role: Supervisor
Link:
Mamayeva L.A., Usenova Zh.N., Khinevich V.I., Tulekbaeva A.K. Application of Selenium for Enrichment of Wheat Flour to Obtain a Product with High Consumer Quality. Scientific Journal Vestnik of Almaty Technological University, No. 3, 2024, pp. 112–123. Almaty, 2024.
Amanbek N., Ismatullaev S., Iskakova Zh., Mamayeva L.A. Quality Control in the Evaluation of Public Services. Standards and Quality, 2022, No. 3, pp. 84–87. https://doi.org/10.35400/0038-9692-2022-3-223-21 (rus)
Kenzhekhanova M.B., Vetokhin S.S., Tulekbaeva A.K., Kaysarova A.A., Mamayeva L.A. Mineral Composition and Safety Indicators of Apple Varieties Grown in Southern Kazakhstan. Proceedings of Higher Education Institutions. Food Technology, 2021, No. 5–6 (383–384), pp. 12–14. https://doi.org/10.26297/0579-3009.2021.5-6.2 (rus)
Ismatullaev S.L., Iskakova Zh.A., Mamayeva L.A. Assessment of Service Quality at the Public Service Centers. University Proceedings, 2022, No. 3 (88), pp. 227–234. https://doi.org/10.52209/1609-1825_2022_3_227 (kaz)
Mamayeva L.A., Kenzhekhanova M.B., Vetokhin S.S., Tulekbaeva A.K. Selection of Apple Pomological Varieties from Turkestan Region as Raw Material for Apple Chips Production. Vestnik of Science of Kazakh Agrotechnical University named after S. Seifullin, 2024, No. 2 (121), pp. 97–110. https://doi.org/10.51452/kazatu.2024.2(121).1665 (rus)
Tazhen K.P., Kazakbaev S.Z., Ozkaya S., Mamayeva L.A., Zhalelov D.B. Relaxation Properties of Cereal Raw Materials. Research Results of KazNARU, No. 2 (083), 2024, pp. 615–624. https://doi.org/10.37884/2-2024/62 (rus)
Kazakbaev S.Z., Tazhen K.P., Seitzhanov D.S., Ayazbaev T.L., Ozkaya S., Mamayeva L.A., Zhalelov D.B. Aerogravitational Classification of Cereal Products. Research Results of KazNARU, No. 2 (083), 2024, pp. 510–523.
Mamayeva L.A., Kenzhekhanova M.B., Vetokhin S.S., Tulekbaeva A.K. Composition of Blanching Solution for Apple Chips Production to Improve Taste and Nutritional Value. Shakarim University Bulletin. Technical Sciences Series, 2024, No. 2 (14), pp. 193–207.
Kaiyrmagambetova A., Asirzhanova Zh.B., Mamayeva L.A. Prospects of Using Poppy and Flaxseed Oils in Functional Fat Cookie Production. Shakarim University Bulletin, No. 2 (18), 2025, pp. 315–320. Semey.
Zharlykasin N.B., Asirzhanova Zh.B., Mamayeva L.A. Expansion of Marmalade Assortment Based on Vegetable Raw Materials. Shakarim University Bulletin, No. 2 (18), 2025, pp. 299–304. Semey.
Azhybaeva G.A., Asirzhanova Zh.B., Mamayeva L.A. Comparative Characteristics of Cereal-Legume Flour. Shakarim University Bulletin, No. 2 (18), 2025, pp. 223–230. Semey. https://doi.org/10.53360/2788-7995-2025-2(18)-27 (kaz)
Suleimenova A.A., Iskakova Zh.A., Iztileuov M.K., Ismatullaev S.L. Study of Quality Indicators of National Product “Kauynkurt”. Vestnik of Almaty Technological University, No. 2, 2025, pp. 158–169. Almaty.
Zharlykasin N.B., Mamayeva L.A., Asirzhanova Zh.B. Expansion of Marmalade Assortment Based on Vegetable Raw Materials. Shakarim University Bulletin, No. 3 (19), 2025, pp. 299–304. Semey.
Mukhametov A., Mamayeva L., Kazhymurat A., Akhlan T., Yerbulekova M. Study of Vegetable Oils and Their Blends Using Infrared Reflectance Spectroscopy and Refractometry. Food Chemistry: X, 2023, Vol. 17, Article 100386. https://doi.org/10.1016/j.fochx.2022.100386 (eng)
Mamayeva L., Mukhametov A., Yerbulekova M., Aitkhozhayeva G. Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients. Italian Journal of Food Science, 2022, 34(2), pp. 89–97.
Kenzhekhanova M., Mukhametov A., Mamayeva L. Optimization of Production of Blanched Apple Chips Using Sublimation Drying. Journal of Food Process Engineering, 2024, Vol. 47, Issue 5, Article e14650.
Bachelor’s level:
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Fundamentals of scientific research
-
Fundamentals of nutrition science
-
Design of bakery, confectionery, and pasta production facilities
Master’s level: (if applicable):
-
Use of non-traditional raw materials in the production of bread, pasta, and confectionery products
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Biotechnological foundations of bread production
Modern food ingredients and their application features
«Fundamentals of scientific research»
03.01.2025–10.01.2025, New Standard 2020, 72 hours, Certificate №000005
«IT competencies and online teaching methodologies»
19.06.2023–30.06.2023, M.Kh. Dulati Taraz Regional University, 72 hours, Certificate №1321
«Management in higher education»
09.01.2023–20.02.2023, Turan Institute of Continuing Education, 72 hours, Certificate №1087
«Biotechnological foundations of bread production»
02.12–14.12.2024, RAMAZAN Training Center, 72 hours, Certificate №126
«Use of non-traditional raw materials in the production of bread, pasta, and confectionery products»
07.10.2024–19.10.2024, RAMAZAN Training Center, 72 hours, Certificate №125
«Theoretical foundations of food technology»
16.06.2025–27.06.2025, Almaty Technological University, Competence Center, 72 hours, Certificate №1082
«Bullying: causes, forms, and prevention»
01.09.2025, RSE Personnel Retraining Center, 72 hours, Certificate №5412
Prof.Doc, Vitaly N. Vasilenko – Voronezh State University of Engineering Technologies, Russian Federation, Voronezh
Scopus Author ID: 7102910436
Prof.Doc, Serkan Ozkaya – Isparta Applied Sciences University, Isparta, Turkey
Scopus Author ID: 15027248400
Prof.Doc, Aynur Karahan – Süleyman Demirel University, Isparta, Turkey
Scopus Author ID: 59157810700
Prof.Doc, Hulya Gul – Süleyman Demirel University, Isparta, Turkey
Scopus Author ID: 26429340600