Dr. Sholpan Abzhanova | Food Science | Best Researcher Award
Almaty Technological University | Kazakhstan
Dr. Sholpan Abzhanova, Candidate of Technical Sciences and Head of the Department of Food Biotechnology at Almaty Technological University, is a leading researcher in meat and dairy product technology with scientific works, including textbooks, monographs, and patents. A graduate of the Semipalatinsk Technological Institute of Meat and Dairy Industry, she has pioneered innovative processing methods that have earned multiple gold medals at prestigious international exhibitions. Her research leadership extends across national and international projects, fostering collaborations that advance food safety, quality, and biotechnology. As a reviewer and editorial board member, she contributes to scholarly discourse while mentoring the next generation of scientists. With a Hirsch index and strong industry linkages, she bridges academic research with practical applications, significantly impacting Kazakhstan’s food processing sector and beyond. Her dedication, innovation, and leadership make her a distinguished figure in food science and biotechnology at both national and global levels.
Profile:
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Education:
Dr. Sholpan Abzhanova earned her engineering degree in technology of meat and dairy products from the Semipalatinsk Technological Institute of Meat and Dairy Industry, where she trained extensively in food production, processing, and quality control. Her academic journey was marked by a deep focus on the intersection of technological innovation and industrial application, equipping her with the expertise to address complex food industry challenges. She later earned the title of Candidate of Technical Sciences in the specialty “Technology of meat, dairy, fish products and refrigeration production,” a recognition of her advanced research capabilities and contributions to the field. Her educational foundation is rooted in rigorous scientific methodology and practical industry knowledge, which has underpinned her successful career as a researcher, innovator, and educator. This strong academic background has provided the basis for her extensive contributions to food biotechnology, enabling her to integrate traditional processing knowledge with modern technological advancements in her work.
Experience:
With decades of academic and research experience, Dr. Sholpan Abzhanova has held leadership roles in Kazakhstan’s food technology sector, currently serving as Head of the Department of Food Biotechnology at Almaty Technological University. She has successfully managed and participated in five major state-funded and contractual research projects under the Ministry of Agriculture, the Ministry of Education and Science, and international programs, including collaborative initiatives with the Lithuanian University of Health Sciences. Her expertise spans industrial technology development, consultancy, and educational leadership, contributing to both scholarly research and applied industry solutions. She has authored numerous scientific works, including textbooks and methodological developments, influencing food production practices across Kazakhstan. Her role as a reviewer and editorial board member ensures she remains at the forefront of scholarly discourse, while her mentorship nurtures the next generation of food science professionals. Her professional journey reflects a balance of academic rigor, innovative research, and practical implementation in the food biotechnology field.
Awards and Honors:
Dr. Sholpan Abzhanova has received numerous prestigious awards recognizing her innovations in food biotechnology. She was named “Best University Teacher ” by the Ministry of Education and Science of the Republic of Kazakhstan, honoring her academic excellence and dedication to teaching. Internationally, she earned gold medals for pioneering technologies such as boiled-smoked meat products from lamb “Batyr” using lactic acid bacteria, the boiled-smoked whole muscle product “Ulytau,” and the innovative “Horse Meat in Shape” technology, awarded at exhibitions in Moscow and Almaty. These honors reflect her ability to translate scientific research into commercially viable, high-quality food products with significant industry impact. Her achievements not only highlight her innovation and leadership in the field but also enhance Kazakhstan’s presence in global food science. These accolades demonstrate her consistent contributions to both academic and industrial advancements, solidifying her reputation as an influential figure in the international food technology community.
Research Focus:
Dr. Sholpan Abzhanova’s research is centered on the technology, quality, and safety of food products, with a primary emphasis on meat and dairy processing innovations. She explores advanced biotechnological approaches, including the use of beneficial microorganisms such as lactic acid bacteria to enhance product quality, extend shelf life, and improve nutritional value. Her work integrates traditional processing methods with modern technological advancements, resulting in novel products that meet both consumer preferences and industry standards. She is actively engaged in improving the efficiency and sustainability of processing industries while ensuring compliance with food safety regulations. Through collaborative projects with national and international institutions, she applies interdisciplinary approaches to address current scientific and industrial challenges. Her research outputs—ranging from patents to publications—demonstrate a clear focus on creating solutions that are practical, scalable, and impactful, bridging the gap between laboratory research and commercial food production in Kazakhstan and beyond.
Publication:
Title: Influence of selenium additives on butter quality and storage stability
Year: 2025
Title: The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe
Year: 2024
Title: Improving the quality and safety of caviar products based on an internal traceability system
Year: 2024
Title: Modeling and optimization of production process of extruded protein textures in meat products technology
Year: 2024
Title: Obtaining a food coating with bioprotective properties
Year: 2023
Title: Influence of collagen films on the microbial obsemination of semi-finished meat products
Year: 2023
Title: Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan
Year: 2022
Title: Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products
Year: 2021
Title: Influence of ion-ozone cavitation processing on the amino acid structure of wheat grain
Year: 2016
Title: Kazakhstan wheat as raw material for deep processing
Year: 2015
Conclusion:
With a proven track record of innovation, impactful research, and significant contributions to both academia and industry, Dr. Sholpan Abzhanova stands out as an exemplary candidate for the Best Researcher Award. Her dedication to advancing food biotechnology and her ability to translate scientific discoveries into practical solutions make her a valuable leader in her field. Continued support for her work will undoubtedly lead to further advancements that benefit both the scientific community and the food industry on a global scale.