Sabira Kozykan was born in 1971 in Ürümqi, China. She began her professional career in 1993 at a meat processing plant of the Xinjiang Food Enterprise in China. She currently serves as an Associate Professor in the Department of Food Technology and Safety at the Kazakh National Agrarian Research University.
Throughout her career, she has established herself as a highly qualified, responsible, and dedicated specialist. She actively organizes educational competitions for students, fostering their interest in scientific research. In addition, she supports students in participating in national and international competitions, Olympiads, startup projects, and scientific conferences, helping them achieve high results. Under her guidance, students have repeatedly won awards and received recognition for their professional achievements.
In the course of her scientific work, she has published around 70 research papers, including:
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6 articles in international peer-reviewed journals;
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10 publications in journals recommended by the authorized body of the Republic of Kazakhstan;
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4 patents;
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11 presentations at international scientific and practical conferences;
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approximately 40 articles in various publications;
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2 textbooks;
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8 educational-methodical manuals.
She also continuously improves her professional qualifications. She has participated in numerous international scientific internships and events. Notably, in 2016, she completed a scientific internship at Universiti Putra Malaysia, and in 2018, she trained in Harbin, China, focusing on the “Processing of Agricultural and Livestock Products.” Additionally, she participated in the XV Dairy Olympiad (Ankara, Turkey, 2024) and the VII China-Arab Food Culture Carnival “Belt and Road” (Ili, China, 2025), actively contributing to the development of international collaboration and knowledge exchange.
In 2021, she was awarded the Medal of Distinction by the Kazakh National Agrarian University for her professional achievements. She has also received a First-Degree Diploma in the “Honorary Citizen of the Republic of Kazakhstan” competition.
Bachelor’s Degree: 1988–1993, Xinjiang University of Technology (China), major in Food Technology.
Postgraduate/PhD Studies: 2002–2005, Almaty University of Technology, specialization in Technology of Meat, Dairy, and Fish Products and Refrigeration Equipment (May 18, 2004).
Projects Funded by the Ministry of Education and Science of the Republic of Kazakhstan:
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2012–2014 — “Development of Highly Efficient Innovative Technologies and Installations for the Production of Condensed and Powdered Milk for Individual Farms,” grant project, Lead Researcher.
International Collaborative Projects:
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2020–2023 (China, Tarim University) — “Development of Nano-Biosensors for Recognition of the Main Structures of Organophosphorus Pesticides Using Multi-Specific Antibodies,” Researcher.
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2024–2027 — “Development and Application of a Three-Dimensional Nanobiosensor for the Simultaneous Detection of Cd(II) and Pb(II) in Cereal Crops,” Researcher.
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2024–2025 (China, Shihezi University, No.: H20240216) — “Diversity of Lactic Acid Bacteria in Central Asia and Development of Yeast Preparations,” Chief Expert.
Scientific Publications and Works for the Last 5 Years
(in chronological order, with the most recent publications listed first)
ARTICLES IN SCOPUS / WEB OF SCIENCE JOURNALS
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Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Yus Aniza Yusof, Aigul Kozhakhmetova, Determination of the fatty and amino acid composition of camel milk, milk powder and shubat, Potravinarstvo Slovak Journal of Food Sciences, vol. 17, 2023, p. 918-928 https://doi.org/10.5219/1931 ISSN: 1337-0960 online www.potravinarstvo.com
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Sabira Kozykan; Weihua Wang; Aigul Kozhakhmetova, Analysis and evaluation of the protein and amino acid composition of Shubat and Kymyz produced in Kazakhstan, AIP Conference Proceedings, Volume 3033, Issue 1, 12 January 2024, p 1-13, 13 p
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Aikerim Zhumabay, Assiya Serikbayeva, Sabira Kozykan, Saule Sarimbekova, Gaukhar Kossaliyeva, Aitbay Alimov, The importance of camel milk and its dairy products – a review, Potravinarstvo Slovak Journal of Food Sciences vol. 18, 2024, p. 77-96 https://doi.org/10.5219/1947 ISSN: 1337-0960 online
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Xiaotian Wang,·Dongliang Li, Weihua Wang, Sabira Kozykan, Zilong Liang Qiujie Ma, Xiaoqin Yu, Microchimica Acta (2024) 191:201, https://doi.org/10.1007/s00604-024-06286-4, Bi2WO6/TiO2‑based visible light‑driven photoelectrochemical enzyme biosensor for glucose measurement, 15 March, 2024
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G. Kossaliyeva, K.Rysbekuly, K. Zhaparkulova, S. Kozykan, Juxiu Li, A. Serikbayeva, Zh. Shynykul, M. Zhaparkulova and Z.Yessimsiitova, Chemical Сomposition, physical properties, and immunomodulating study of mare’s milk of the Adaev horse breed from Kazakhstan，DOI 10.3389/fnut.2025.1443031，Frontiers in Nutrition, 28 April 2025，奥地利 (Austria) , ISSN:2296-861X, Impact Factor (2023):5.0 (Journal Citation Reports), Индексация: PubMed/PMC, Scopus, SCIE (Web of Science), CiteScore (2023): ~6.5
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Xiaotian Wang, Chi Han, Dongliang Li, Zengxin, Mingdeng Shie, Sabira Kozykan, Weihua Wang, Electrochemical immunosensor based on broad-spectrum antibodies for detection of organophosphorus pesticide residues in fruits and vegetables, doi: https://doi.org/10.1016/j.afres.2025.101569, Applied Food Research, 2 December 2025, CiteScore 7.1, Impact Factor 6.2
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
1. Kozykan S., Bupebayeva L.K., The value of goat milk and its beneficial properties, Ғылым және білім, Ғылым және білім, БҚАТУ, №3 (76) 2024, 22-31 б., DOI 10.52578/2305-9397-2024-3-22-31
2. Алимов А.А., Хусаинов Д.М., Бупебаева Л.К., Қозықан С., Зарханова А.Ж., Ветеринарно-санитарная оценка сточных вод после перевозки продукции и сырья животного происхождения на транспорте, Ғылым және білім, БҚАТУ, № 4-1 (77) 2024, 176-185 б., DOI 10.52578/2305-9397-2024-4-1-172-180
3. Ж.С. Байзакова, Е.В. Солодова, А.Т. Кожабергенов, С. Қозықан, Л.К. Бупебаева, Ет өндіру процесін технохимиялық бақылау шаралары, «ҚР ҰҒА Хабарлары. Химия және технология сериясы», 2024, 4 (461), 16-33 б.
MONOGRAPHS AND TEXTBOOKS
Қозықан С. "Сүт және сүт өнімдерінің технологиясы", оқу құралы ҚазҰАУ ғылыми кеңес №8 хаттама, 25 наурыз 2021 ж. шешімімен баспадан шықты, Эвро баспасы
2. Қозықан С., Тамақтанудың ғылыми негіздері, оқулық, Алматы, Дарын баспасы, 2026 қаңтар, 247 б.
PATENTS
Аблаева Э. А., Қозықан С., Сулейменова Ж.М., Кожабергенов А.Т., Болат А.А., Сейсенбіқызы Б., Шұжық өндіру тәсілі, патент №7498, 07.10.2022.
2. Аблаева Э. А., Кавтарашвили А.Ш., Саркулова Н. К., Сатенов Б.И., Аязбекова Ж.С., Ахметова С.С., Махатов Б., Қозықан С., Бройлер тауықтарын тамақтандыру тәсілі, №10141, 31.01.2025.
OTHER PUBLICATIONS
Conference Proceedings
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E.B. Beraliyeva, S. Kozykan, M.Paska, N. Pavlenchyk, Increasing the nutritional value of pasta by using leguminous crops, Scientific Works of NUFT 2021. Volume 27, Issue 5, 148-153, DOI: 10.24263/2225-2924-2021-27-5-18
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E.B. Beraliyeva, S. Kozykan, M.Z. Paska, N.F. Pavlenchyk, Analysis of the chemical composition of pasta by using leguminous crops, Украин, 09-10 ноябрь, 2021, р 90-91.
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Kossaliyeva G., Serikbayeva A., Zhaparkulova K., Kozykan S., Sarimbekova S., Jiuxiu Li. Exploration of the intestinal microflora found in human health and the related metabolic diseases, «Science and education in the modern world: challenges of the XXI century» атты X Халықаралық ғылыми-тәжірибелік конференция жинағы, НҰР-СҰЛТАН, 5-10 ақпан 2022, 16-25 б.
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Аблаева Э.А., Сулейменова Ж.М., Қозықан С., Болат А.А., Балташева А.О., «Исследование влияния добавки здоровье» на полукопченые колбасные изделия, «Глобальная наука и инновация 2022: центральная Азия», серия «Сельскохозяйственные науки», № 3(17), Сентябрь 2022, 63-67 б.
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Қозықан Сабира, Ауесханов Баглан Бахитжанович, Алмат Ақнұр, «Өрік дәнектерінен май алу технологиясы», "Қаныш Сәтбаевтың 125 жылдығы мен ғылым қызметкерлері күніне арналған "Студент, ғылым және инновация: зерттеудің заманауи трендтері" атты студенттердің, магистранттардың, докторанттардың және жас ғалымдардың халықаралық ғылыми-практикалық конференциясы", ХИТУ, Алматы, 10 сәуір 2024 ж., 30-35 б.
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Қозықан С., Алибаева Д., Зығыр ұнымен құрамаланған макаронның сапалық көрсеткіштері, ҚазИТУ, Агроөндірістік кешен және тағам өнеркәсібі техникалық журнал, №3, 2021 ж.
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Мырзақанова С.М., Бупебаева Л.К., Қозықан С., Нургазина З.М., Джерси сиырларының генеалогияға байланысты сүт өнімділігінің деңгейі, Ізденіс, пойск, 2024/№2, 348-353 б.
Methodological Guidelines
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Тамақтанудың ғылыми негіздері
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Екіншілік шикізатты қайта өңдеу биотехнологиясы
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Сүт және сүт өнімдерінің технологиясы
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Ұлттық сүт өнімдерінің технологиясы
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Тауартану және сараптаманың теориялық негіздері
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Сүт өнімдерін өндірудегі инновациялық технологиялар
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Ет және ет өнімдерін сараптау
Сүт және сүт өнімдерінің технологиясы (тереңдетілген курс)
Bachelor’s Program:
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Fundamentals of Nutrition Science
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Theoretical Foundations of Commodity Science and Expertise
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Technology of Milk and Dairy Products
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Technology of National Dairy Products
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Biotechnology of Secondary Raw Material Processing
Master’s Program:
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Examination of Meat and Meat Products
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Examination of Milk and Dairy Products
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Technology of Meat and Meat Products
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Innovative Technologies in Dairy Production
Waste-Free Food Technology
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Application of Innovative Technologies in the Educational Process – 72 hours, KazNU, Biotechnology Center (2020)
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Distance Learning Platforms and Preparation of Students for Online Courses – 72 hours, KazNTU (2021)
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Technology of Meat and Dairy Products – 72 hours, Advance LLP (2021)
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Development of Digital Competence for Educators – 72 hours, National Center for Professional Development “Orleu” (2021)
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Digital Technologies in Education – 72 hours, Turan University (2021)
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Anti-Corruption Management Systems – 72 hours, Republic of Kazakhstan, ISO Implementation Agency (2021)
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Biotechnology and Green Agriculture – 72 hours, Tarim University (2022)
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Cooperation of CIS Countries in the Field of E-Commerce – 72 hours, Ministry of Commerce of China (2023)
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Molecular Methods in Biotechnology – 72 hours, KazNU (2023)
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Biotechnology of Secondary Raw Material Processing – 72 hours, Becker & Co. LLP (2023)
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Modern Methods of Secondary Milk Raw Material Processing – 72 hours, Becker & Co. LLP (2023)
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Pedagogy and Teaching Methodology – 72 hours, KazNU, Kazakhstan (2023)
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Online Teaching Methodology and IT Competencies (Biological and Related Sciences) – 72 hours, Turan University (2024)
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Third International Conference on Horse Science and Technology in China – 72 hours, Tarim University (2024)
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Techno-Chemical Control in Dairy Industry Enterprises – 72 hours, Almaty Technological University (2025)
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Prof.Doc, Wang Weihua - Tarim University, College of Food Science and Engineering, China
ORCID:
Scopus Author ID: 55703759700
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Prof.Doc, Ni, Yongqing- School of Food Science and Technology, Shihezi University, China
ORCID:
Scopus Author ID: 16231102200