2000–2005 — M.Kh. Dulaty Taraz State University, Engineer-Technologist.

2006–2009 — M.Kh. Dulaty Taraz State University, Master’s program, Master’s degree.

2021–2024 — M.Kh. Dulaty Taraz Regional University, PhD Doctoral Program.

2006 — M.Kh. Dulaty Taraz State University, Laboratory Assistant at the Department of “Food Products Technology.”

2011–2026 — M.Kh. Dulaty Taraz Regional University, Senior Lecturer at the Department of “Food Production and Biotechnology.”

Since 2024 — Senior Researcher at the Engineering Research Laboratory “A.S. Akhmetov Nanoengineering Research Methods.”

Senior Researcher of the scientific program BR24992867

“Development of resource-saving technologies for the advancement and management of water resources and the processing industry of Kazakhstan, and the establishment of an innovative engineering center,”

Program-Targeted Funding Competition, 2024–2026.

1. Umirbekova A.S., Sultanova M.Zh., Mynbayeva A.B., Smetanska I.N., Borankulova A.S. Study of the effect of a water–ethanol extract from walnut shell on the properties of wheat dough // Bulletin of Almaty Technological University. – 2024. – No. 143(1). – pp. 74–81.

https://doi.org/10.48184/2304-568X-2024-1-74-81

2. Borankulova A.S., Umirbekova A.S., Sadybayev A.K., Alashbayeva L.Zh., Soltybayeva B.E., Erzhanova M.E. Study of the physicochemical composition and technological properties of domestic wheat varieties grown in the Zhambyl region // Mechanics and Technologies: Scientific Journal. – 2025. – No. 1(87). – pp. 88–96.

https://doi.org/10.55956/SNMB4114

3.Mynbayeva A.B., Sadibayev A.K., Maliktaeva P.M., Umirbekova A.S. Optimization of the formulation of the national product “Talkan-Ülpek” // Mechanics and Technologies: Scientific Journal. – 2025. – No. 1(87). – pp. 121–128. https://doi.org/10.55956/NTHZ7458

4. Umirbekova A.S., Borankulova A.S., Sadibayev A.K., Orynbayev S.A., Erzhanova M.E., Soltybayeva B.E., Alashbayeva L.Zh.

Prospects for the use of wheat flour obtained from the “Bogarnaya-56” variety in bakery production // Mechanics and Technologies: Scientific Journal. – 2025. – No. 2(88). – pp. 82–92.

https://doi.org/10.55956/PAUA6927

5. Umirbekova A.S., Mynbayeva A.B., Smetanskaya I.N., Borankulova A.S., Sarshayeva A.B., Nurmakhan A.B. Study of the application of sprouted lentil flour in bread production technology // Mechanics and Technologies: Scientific Journal. – 2025. – No. 3(89). – pp. 107–115. https://doi.org/10.55956/GABL8998

6. Erzhanova M.E., Soltybayeva B.E., Sadybayev A.K., Borankulova A.S., Umirbekova A.S., Alashbayeva L.Zh.

Study of the production technology of national bakery products with the addition of melon powder // Mechanics and Technologies: Scientific Journal. – 2025. – No. 3(89). – pp. 82–90. https://doi.org/10.55956/NUWB9743

7. Sadibayev A.K., Borankulova A.S., Umirbekova A.S., Soltybayeva B.E., Erzhanova M.E., Alashbayeva L.Zh.

Optimization of bread formulation with the addition of melon powder // Mechanics and Technologies: Scientific Journal. – 2025. – No. 4(90). – pp. 122–129. https://doi.org/10.55956/HPAH7835