Dulat Zhalelov (born in 1992, Almaty) — PhD, Senior lecturer at the Department of Technology and Food Safety at the Kazakh National Agrarian Research University.
Since the beginning of his studies at the university, he has been actively engaged in research activities, has been a winner of student scientific competitions and a participant in startup projects. He completed international internships, including studies in Poland (2015) and participation in the Erasmus+ KA107 academic mobility program at Suleyman Demirel University (Turkey, 2022).
His research interests are related to the development of technologies for processing grain raw materials, extrusion processing, and the creation of functional food products and mixed feeds of a new generation with high nutritional value and digestibility.
He is the author of more than 30 scientific publications, including articles in journals indexed in Scopus. The winner of the republican contest "The best young scientist – 2020".
Head of the Commercialization project of the Science Foundation
"Production of innovative AI-KUN pasta products from multi-grain flour raw materials", as well as the performer of scientific projects aimed at the development of functional and therapeutic and preventive food products.
Educational institution: Kazakh National Agrarian Research University
Specialty:
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Bachelor's degree: 5B072400 – Technological Machinery and Equipment (by industry) – 2010-2014
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Master's degree: 6M072400 – Technological Machinery and Equipment (by industry) – 2014-2016
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Doctoral program: 8D07501 – Standardization and Certification (by industry) – 2020-2023.
1) Production of innovative pasta products “AI-KUN” from multigrain flour.”
Commercialization project, RNNTD.
2024–2026. Project Leader.
Funding source: JSC Science Fund
Link:https://es.kaznaru.edu.kz/v7/#/nir-project-page/main/82?isEdit=-1
Commercialization project, RNNTD.
2024–2026. Project Leader.
Funding source: JSC Science Fund
Link:https://es.kaznaru.edu.kz/v7/#/nir-project-page/main/82?isEdit=-1
2) Development of technology for therapeutic and preventive food products based on mare’s milk with immunomodulatory properties.
Project within grant funding.
2023–2025. Project Participant.
Link:https://es.kaznaru.edu.kz/v7/#/nir-project-page/main/75?isEdit=-1
Project within grant funding.
2023–2025. Project Participant.
Link:https://es.kaznaru.edu.kz/v7/#/nir-project-page/main/75?isEdit=-1
3) Development of pasta production technology based on non-traditional poly-slag raw materials.
Project within grant funding.
2023–2025. Project Participant.
Project within grant funding.
2023–2025. Project Participant.
4) Development of technology for the production of high-grade extruded polyglacic food products with fruit and berry and meat-and-milk fillings.
Project within grant funding.
2015–2017. Project Participant.
Project within grant funding.
2015–2017. Project Participant.
Scientific Publications and Works for the Last 5 Years
ARTICLES IN SCOPUS / WEB OF SCIENCE JOURNALS
1) Ospanov, A., Muslimov, N., Timurbekova, A., Nurdan, D., Zhalelov, D.B. Mixing of flour mixture components in the production of pasta from nontraditional raw materials. Potravinarstvo Slovak Journal of Food Sciences, Open Access, 2022, 16, pp. 375–387. https://doi.org/10.5219/1749 — Quartile Q3
2) Ospanov, A., Ostrikov, A., Vasilenko, V., Timurbekova, A., Zhalelov, D.B. Thermomechanical processing of components of combined feeds by the expansion method. Potravinarstvo Slovak Journal of Food Sciences, Open Access, 2022, 16, pp. 296–306. https://doi.org/10.5219/1746 — Quartile Q3
3) Ospanov, A., Timurbekova, A., Muslimov, N., Almaganbetova, A., Zhalelov, D.B. The extrusion process of poly-cereal mixtures: study and calculation of the main parameters. Potravinarstvo Slovak Journal of Food Sciences, Open Access, 2022, 16, pp. 645–655. https://doi.org/10.5219/1756 — Quartile Q3
4) Boranbayeva, T., Dossimova, Zh., Zhalelov, D., Zhunisbek, A., Bolat, A., Abzhaliyeva, A., Toishimanov, M. Influence of stage lactation on quality and protein composition of Kazakh mare milk and koumiss. Potravinarstvo Slovak Journal of Food Sciences, Open Access, 2024, 18, pp. 964–976. https://doi.org/10.5219/2026 — Quartile Q3
5) Ospanov, A., Timurbekova, A., Zhalelov, D.B. Mathematical modeling of the melt flow in the cone-ring channel of the extruder matrix. Eastern European Journal of Enterprise Technologies, Open Access, 2024, 1(7(127)), pp. 83–98. https://doi.org/10.15587/1729-4061.2024.290692 — Quartile Q3
6) Boranbayeva, T., Dossimova, Z., Abzhaliyeva, A., Zhalelov, D.B., Toishimanov, M. Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk. SciFood, Open Access, 2025, 19, pp. 437–450. https://doi.org/10.5219/scifood.52 — Quartile Q3
7) Boranbayeva, T., Dossimova, Z., Bolat, A., Zhalelov, D.B., Toishimanov, M. Influence of lactation, age, and foaling factors on the quality composition, fatty and amino acid profile of mare’s milk under pasture conditions. Foods, Open Access, 2025, 14(16), 2880. https://doi.org/10.3390/foods14162880 — Quartile Q1
8) Boranbayeva, T., Karahan, A.G., Toishimanov, M., Bolat, A., Zhalelov, D.B. Effects of seasonal and regional variations on the bacterial and fungal biodiversity of mares’ milk and koumiss in the Almaty and Zhambyl regions of Kazakhstan. International Dairy Journal, Open Access, 2025, 169, 106331. https://doi.org/10.1016/j.idairyj.2025.106331 — Quartile Q1
9) Zhalelov, D., Ozkaya, S., Gündoğdu, M., Kara, K., Ospanov, A., Timurbekova, A. The effect of Saccharomyces boulardii supplementation in combined feed on the health, growth, and fecal microbiota of growing calves. Online Journal of Biological Sciences, 2025, 25(3), pp. 801–814. https://doi.org/10.3844/ojbsci.2025.801.814 — Quartile Q2
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) Tazhen, K.P., Kazakbaev, S.Z., Ozkaya, S., Mamaeva, L.A., Zhalelov, D.B. Relaxation properties of cereal raw materials. Research Results of KazNAIU, No. 2 (083), 2024. https://doi.org/10.37884/2-2024/62
2) Kazakbaev, S.Z., Tazhen, K.P., Seitjanov, D.S., Ayazbaev, T.L., Ozkaya, S., Mamaeva, L.A., Zhalelov, D.B. Aerogravitational classification of cereal products. Research Results of KazNAIU, No. 2 (083), 2024. https://doi.org/10.37884/2-2024/50
3) Boranbayeva, T.K., Sansizbay, A.R., Myktybayeva, R.Zh., Ozkaya, S., Khussainov, D.M., Zhalelov, D.B. Efficacy of “Emix” preparation and pathomorphological study of salmonellosis in calves. Scientific and Practical Journal of West Kazakhstan Agrarian-Technical University named after Zhangir Khan, No. 2-1 (75), 2024, pp. 204–211. https://doi.org/10.52578/2305-9397-2024-2-1-204-211
4) Boranbayeva, T., Bolat, A., Zhunisbek, A., Zhalelov, D.B. Probiotic properties of lactic acid bacteria isolated from mare's milk. Shakarim University Bulletin. Technical Sciences, No. 1(13), 2024. https://doi.org/10.53360/2788-7995-2024-1(13)-32
PATENTS
1) Patent No. 10887 RK. Method for producing a therapeutic and preventive fermented dairy product with immunomodulatory properties, 2025.
2) Patent No. 10547 RK. Method for preparing a sample for determining the fatty acid composition of mare’s milk, 2024.
OTHER PUBLICATIONS
Conference Proceedings
1) Zhalelov, D.B., Ospanov, A.A., Ozkaya, S. Modern studies on the production of highly digestible new-generation compound feed. In: Seifullin Readings – 18(2): “Science of the XXI Century – Era of Transformation” International Scientific and Practical Conference Proceedings, 2022, Vol. I, Part II, pp. 108–112.
2) Ospanov, A., Timurbekova, A., Zhalelov, D., Almaganbetova, A., Nurdan, D. Actual problems of standardization of food products and feed in the Republic of Kazakhstan. Journal of Hygienic Engineering and Design, Review Paper, UDC 613.2:006.73(574), pp. 122–126.
Methodological Guidelines
1) Zhalelov, D.B. Methodical guide on the fundamentals of rheology of food masses [Textbook]: for students of 6B07210 – "Food Safety", 6B07207 – "Food Technology", 6B07208 – "Technology of Processing Industries (by sector)". Designed for lecture classes. Almaty: Poligrafia, 2025. – 57 pp.
2) Zhalelov, D.B. Methodical guide on the fundamentals of rheology of food masses [Textbook]: for students of 6B07210 – "Food Safety", 6B07207 – "Food Technology", 6B07208 – "Technology of Processing Industries (by sector)". Designed for practical classes. Almaty: Poligrafia, 2025. – 66 pp.
Bachelor’s program:
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Bases of a rheology of food masses
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Processes and devices of food productions
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Development of technology for the production of therapeutic and preventive nutrition products based on mare's milk with immunomodulatory properties, Suleyman Demirel University (Turkey, Isparta) – 72 hours.
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Internship Certificate: Technology of Production, Isparta University of Applied Sciences (Turkey, Isparta) – 72 hours.
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Seminar on Quality Assurance, China NRI of Food and Fermentation Industries, National Research Institute of Food and Fermentation Industries Corporation Limited (China, Beijing) – 72 hours.
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Pedagogy and Teaching Methods, Faculty of Education, Kazakh National Agrarian Research University (Kazakhstan, Almaty) – 72 hours.
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Fundamentals of Food Mass Rheology, New Standard (Kazakhstan, Almaty) – 72 hours.
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Activities in Food Safety, Lithuanian University of Health Sciences (Lithuania, Kaunas) – 72 hours.
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International Summer School, Kazakh National Agrarian Research University (Kazakhstan, Almaty) – 72 hours.
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Prof.Doc, Vitaly N. Vasilenko – Voronezh State University of Engineering Technologies, Russian Federation, Voronezh
Scopus Author ID: 7102910436
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Prof.Doc, Serkan Ozkaya – Isparta Applied Sciences University, Isparta, Turkey
Scopus Author ID: 15027248400
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Prof.Doc, Aynur Karahan – Süleyman Demirel University, Isparta, Turkey
Scopus Author ID: 59157810700
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Prof.Doc, Hulya Gul – Süleyman Demirel University, Isparta, Turkey
Scopus Author ID: 26429340600