A. Ospanov graduated with honors from the Kazakh Order of the Red Banner of Labour Agricultural Institute in 1976.
In 1982, he defended his dissertation for the degree of Candidate of Technical Sciences. In 1992, he defended his dissertation for the degree of Doctor of Technical Sciences. In 1991, he was awarded the academic title of Associate Professor, and in 1997, the academic title of Professor. Since 2006, he has been a Full Member of the Kazakhstan National Academy of Natural Sciences.
Professor A. Ospanov established a scientific school in the field of engineering and technology of processing industries. As a scientific supervisor of dissertation research for postgraduate students, master’s students, and degree applicants, he has trained 1 Doctor of Technical Sciences, 3 PhD doctors, 7 Candidates of Technical Sciences, and about 40 Masters of Technical Sciences.
Professor A. Ospanov is the author of more than 500 scientific works, including 20 scientific articles published in journals with a non-zero impact factor indexed in the international databases Web of Science and Scopus, more than 60 invention patents, 3 certificates of state registration of intellectual property objects, 1 certificate of trademark registration at the National Patent Bureau of the Republic of Kazakhstan, 2 textbooks approved by the Ministry of Education and Science of the Republic of Kazakhstan, 12 monographs (including 1 in English), 9 teaching aids (including 3 in English), and more than 25 analytical reviews and survey reports. His Hirsch index is 9.
His scientific and industrial activities are related to the development of the theoretical foundations and modeling of grinding, pressing, mixing, and drying processes in food and agricultural production, particularly in grain processing and compound feed industries, as well as in the confectionery and baking industries. He proposed and tested a new scientific hypothesis in the theory of grinding and crushing. The implementation of A. Ospanov’s scientific developments has improved the efficiency of technological lines in the processing and food industries and increased labor productivity.
Professor A.A. Ospanov is the holder of the title «Best University Teacher-2017» awarded by the Ministry of Education and Science of the Republic of Kazakhstan, as well as a recipient of the state scientific scholarship for scientists and specialists who made an outstanding scientific contribution to the development of science and technology for 2010-2012, awarded by the same ministry.
In 2015, he was awarded the state decoration, the «Order of Qurmet».
Professor A.A. Ospanov’s public activities include: Ambassador of the Global Harmonization Initiative in the Republic of Kazakhstan; member of the editorial board of the international scientific «Journal of Food and Packaging» (Bulgaria); member of the editorial board of the international scientific journal «Technologies of Food and Processing Industry of the Agro-Industrial Complex – Healthy Food Products» (Russia); member of the editorial board of the international scientific journal «Proceedings of VSUET» (Russia); member of the Scientific and Technical Council of the National Agrarian Scientific and Educational Center in the specialized field of «Processing and Storage of Agricultural Products and Raw Materials»; expert of the National Center for State Scientific and Technical Expertise; and member of the Academic Council and the Scientific and Technical Council of the Kazakh National Agrarian Research University.
Kazakh Order of the Red Banner of Labour Agricultural Institute
Specialty: Mechanization of Agricultural Production
Year of Graduation: 1976
Mechanical Engineer
Moscow Institute of Food Science and Technology
Specialty: Processes, Machines, and Units of the Food Industry
Year of Dissertation Defense: 1992
Doctor of Technical Sciences
Project title: «Production of innovative pasta «Ai-Kun» from multi-cereal raw materials»
Commercialization of the results of scientific and scientific-technical activities, Science Fund
2024-2026, scientific consultant of the project
Project title: «Development of science-intensive technologies for the deep processing of agricultural raw materials in order to expand the product range and increase the yield of finished products per unit of raw materials», task: «Development of technology for the production of functional drinks based on germinated grain»
Program-targeted funding of the Ministry of Agriculture of the Republic of Kazakhstan
2021-2023, project team member
Project title: «Development of technology for the production of pasta based on non-traditional poly-cereal raw materials»
Grant funding from the Ministry of Education and Science of the Republic of Kazakhstan
2015-2017, Project leader
Project title: «Development of technology for producing high-readiness extruded multigrain food products with fruit-and-berry and meat-and-dairy fillings»
Grant funding from the Ministry of Education and Science of the Republic of Kazakhstan
2015-2017, Project leader
ARTICLES IN SCOPUS / WEB OF SCIENCE JOURNALS:
Zhalelov D., Ozkaya S., Gündoğdu M., Kara K., Ospanov A., Timurbekova A. The Effect of the Saccharomyces Boulardii Supplement in Combined Feed on the Health, Growth, and Fecal Microbiota of Growing Calves // OnLine Journal of Biological Sciences. – 2025. – № 3. – P. 801-814. – DOI: 10.3844/ojbsci.2025.801.814. – (Scopus, Q2)
Ospanov A., Timurbekova A., Zhalelov D. Mathematical modeling of the melt flow in the cone-ring channel of the extruder matrix // Eastern-European Journal of Enterprise Technologies. – 2024. – V. 1, Issue 7 (127). – P. 83-98. – DOI: 10.15587/1729-4061.2024.290692. – (Scopus, Q2)
Muslimov N., Ospanov A., Alzhaxina N., Dalabayev A., Tuyakova A., Sadibaev A. The economic essence of electro-pulse extraction technology in the production of extracts from sprouted grains of cereal crops // Economic Annals-XXI. – 2023. – V. 201(1-2). – P. 33-43. – DOI: 10.21003/ea.V201-04. – (Scopus, Q2)
Ospanov A., Ostrikov A., Vasilenko V., Timurbekova A., Zhalеlov D. Thermomechanical processing of components of combined feeds by the expansion method // Potravinarstvo Slovak Journal of Food Sciences. – 2022. – V. 16. – P. 296-306. – DOI: 10.5219/1746. – (Scopus, Q3)
Ospanov A., Muslimov N., Timurbekova A., Nurdan D., Zhalelov D. Mixing of flour mixture components in the production of pasta from nontraditional raw materials // Potravinarstvo Slovak Journal of Food Sciences. – 2022. – V. 16. – P. 375-387. – DOI: 10.5219/1749. – (Scopus, Q3)
Ospanov A., Timurbekova A., Muslimov N., Almaganbetova A., Zhalеlov D. The extrusion process of poly-cereal mixtures: study and calculation of the main parameters // Potravinarstvo Slovak Journal of Food Sciences. – 2022. – V. 16. – P. 645-655. – DOI: 10.5219/1756. – (Scopus, Q3)
Muslimov N., Ospanov A., Dalabaev A., Timurbekova A., Moldakarimov A. Changes in lipase activity during germination of oil seeds // Journal of Hygienic Engineering and Design. – 2022. – V. 40. – P. 155-159. – (Scopus, Q4)
Muslimov N., Dalabaev A., Ospanov A., Sadibaev A., Moldakarimov A. Changes in the carbohydrate-amylase complex germination of cereal crops // Journal of Hygienic Engineering and Design. – 2022. – V. 40. – P. 114-118. – (Scopus, Q4)
Ostrikov A., Ospanov A., Shevtsov A., Muslimov N., Timurbekova A., Jumabekova G. Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier // International Journal of Food Engineering. – 2021. – V. 17 (3). – P. 209-215. – DOI: 10.1515/ijfe-2020-0101. – (Scopus, Q2)
Ostrikov A., Ospanov A., Shevtsov A., Vasilenko V., Timurbekova A. An empirical-mathematical modelling approach to explore the drying kinetics of cereals under variable heat supply using the stitched method // Acta Agriculturae Scandinavica Section B: Soil and Plant Science. – 2021. – V. 71(9). – P. 762-771. – DOI: 10.1080/09064710.2021.1947360. – (Scopus, Q1)
ARTICLES IN JOURNALS RECOMMENDED BY THE COMMITTEE FOR QUALITY ASSURANCE IN SCIENCE AND HIGHER EDUCATION OF THE MINISTRY OF SCIENCE AND HIGHER EDUCATION OF THE REPUBLIC OF KAZAKHSTAN:
Ospanov A.A., Muslimov N.Zh., Timurbekova A.K., Almaganbetova A.T. Study of quality and safety indicators of co-extruded multi-cereal products of high degree of readiness // Mechanics and technology. – 2024. – № 4. – Р. 155-165. – (CQASHE MSHE RK)
Ostrikov A.N., Ospanov A.A., Vasilenko V.N., Timurbekova A.K., Kopylov M.V., Almaganbetova A.T. Mathematical modeling of multi-cereal raw material melt flow in the coextrusion process // The Journal of Almaty Technological University. – 2024. – № 4. – P. 105-121. – (CQASHE MSHE RK)
Ospanov A., Timurbekova A., Nurdan D. The study of the rheological characteristics of pasta dough based on poly-cereal flour raw // The Journal of Almaty Technological University. – 2023. – № 1. – P. 98-106. – (CQASHE MSHE RK)
Muslimov N.Zh., Ospanov A.A., Timurbekova A.K., Dalabayev A.B., Sadibaev A.K. Determination of the optimal timing of germination of oilseeds cereals for industrial purposes // Forging and Press-Forming Production. Forming of Materials by Pressure. – 2023. – № 9. – P. 87-94. – (CQASHE MSHE RK)
Timurbekova A.K., Moldakarimov A.А., Muslimov N.Zh., Ospanov A.A., Dalabaev A.B. Changes in lipase activity during germination of oil seeds // News of the Nizhnevolzhsky Agrarian University Complex: Science and Higher Professional Education, 2022. – № 3 (67). – P. 210-218. – (CQASHE MSHE RK)
https://www.volgau.com/Portals/0/izv_auk/izv_auk_067/izv_auk_067_st_25.pdf?ver=eM4STM4xAL640QdGfkuwSw%3d%3d
Ospanov A.A., Timurbekova A.K., Nurdan D., Askarova T.Sh., Adilkhan B.D. Research of microstructure and microbiological indicators of pasta products from non-traditional raw materials // The Journal of Almaty Technological University. – 2021. – № 4. – P. 23-31. – (CQASHE MSHE RK)
MONOGRAPHS AND TEXTBOOKS:
Ospanov A.A., Timurbekova A.K., Nurdan D. Technology of pasta products made from non-traditional poly-cereal raw materials: monograph. – Almaty: Inter Print publishing house, 2024. – 314 p.
Muslimov N.Zh., Ospanov A.A., Timurbekova A.K., Dalabayev A.B. Technology of beverages based on extracts from sprouted grain and seeds: monograph. – Astana, 2023. – 175 p.
Muslimov N.Zh., Ospanov A.A. Technology of grain products: monograph. – Nur-Sultan: «Astana-SMART company» LLP, 2021. – 333 p.
PATENTS:
Patent No. 36192 of the Republic of Kazakhstan. Method for obtaining a plant-based base for a functional beverage // Muslimov N.Zh., Ospanov A.B., Chomanov U., Ospanov A.A., Timurbekova A.K., Tuyakova A.R., Izdibaeva G.U., Dalabayev A.B., 2023.
Eurasian Patent No. 047333. Method for producing functional beverages from sprouted grain // Muslimov N.Zh., Ospanov A.B., Chomanov U., Ospanov A.A., Timurbekova A.K., Tuyakova A.R., Izdibaeva G.U., Dalabayev A.B., 2023.
Patent No. 34879 of the Republic of Kazakhstan. Method for producing micronized composite flour from leguminous crops // Muslimov N.Zh., Omaraliyeva A.M., Sultanova M.Zh., Kizatova M.E., Abdrakhmanov Kh.A., Borovsky A.Yu., Ospanov A.A., 2021.
OTHER PUBLICATIONS:
Conference Proceedings:
Ospanov A.A., Timurbekova A.K., Almaganbetova A.T., Moldalimova G.K. Research on the mineral, vitamin and amino acid composition of grain raw materials for the development of poly-cereal mixtures // Proceedings of the international scientific and practical conference «Seifullin Readings – 18(2): Science of the 21st Century – the Era of Transformation». – Astana, 2022. – P. 104-108.
Ospanov A.A., Zhalelov D.B., Serkan Ozkaya. Current research in the field of producing highly digestible compound feeds of a new generation // Proceedings of the international scientific and practical conference «Seifullin Readings – 18(2): Science of the 21st Century – the Era of Transformation». – Astana, 2022. – P. 108-112.
Ospanov A.A., Timurbekova A.K., Nurdan D., Moldalimova G.K. Study of the technological process of dough pressing in the production of pasta products from non-traditional raw materials // Proceedings of the international scientific and practical conference «Seifullin Readings – 18(2): Science of the 21st Century – the Era of Transformation». – Astana, 2022. – P. 112-115.
Methodological Guidelines:
Ospanov A.A., Timurbekova A.K., Almaganbetova A.T. Recommendations for the implementation in production of high-readiness products with fruit and berry filling. – Almaty: Aitumar, 2024. – 61 p.
Ospanov A.A., Timurbekova A.K., Boranbayeva T.K., Zhalelov D.B. Recommendations on the use of the probiotic Saccharomyces cerevisiae boulardii T8-3C (SCB) for obtaining highly nutritious and easily digestible extruded feed for young cattle. – Almaty: Aitumar, 2024. – 33 p.
Bachelor’s level:
-
Processes and devices of food productions
-
Biotechnology processes and devices
Master’s level:
- Methodology of scientific research in technology of processing industries
Artificial Intelligence in education: Innovative technologies and digital transformation of the educational process (80 hours) // Center for advanced professional training of teachers, 30.01.2026 – 13.02 2026
Processes and equipment of food production (72 hours) // Almaty Technological University, 16.06.2025 – 27.06.2025
IT competencies and online teaching methods (72 hours) // Turan University, 12.02. 2024 – 27.02 2024
Biotechnology processes and devices (72 hours) // «Becker&K» LLP, 05.06.2023 – 16.06.2023
Methods and tools for working with digital educational resources (72 hours) // Moscow State University of Food Production, 25.10.2022 – 03.11.2022
Dr. Gaceu Liviu – Transilvania University of Brașov, Romania (joint publications)
ORCID: https://orcid.org/0000-0002-3186-8764
Scopus Author ID: 35324363100
Ostrikov Alexander Nikolaevich, Doctor of Technical Sciences, Professor – Voronezh State University of Engineering Technologies, Russian Federation (joint publications)
Scopus Author ID: 6507477204
Vasilenko Vitaly Nikolaevich, Doctor of Technical Sciences, Professor – Voronezh State University of Engineering Technologies, Russian Federation (joint publications)
Scopus Author ID: 7102910436
Dr. Özkaya Serkan – Isparta University of Applied Sciences, Türkiye (joint publications)
Scopus Author ID: 15027248400