The head of the department "Food production and Biotechnology"

05.07.1984 was hired as a professor.working I-category

09/03/1984 Dismissed under Article 32 of the Kazakh SSR (at his own request)

11/13/1984-10/29/1986 Service in the ranks of the Soviet Armies

24.08.1990 g Adopted in Frunzensky combine of bread products head. flour production of the variety mill

28.12.1990 g Fired under Art 34 KZOOT Kaz SSR (by own desire)

02.01.1991 Adopted on the introduction of scientific and production small enterprise – firm "Kwant-1" as an engineer-researcher

18.11.1991 g dismissed under the article of the CFL of the Kaz SSR transfer to the Jambul Technological Institute of light and food industry

19.11.1991 g Adopted on the position of assistant of the KHPZ

01.09.1998: Appointed on the basis of a contract as an assistant at the Department of Food Technology

01.09.2000: Considered to be working on the basis of an individual employment contract as a senior lecturer at the Department of Food Technology

12.11.2001: Appointed on the basis of an individual employment contract as the Deputy Dean of the Faculty of Food and Processing Industry

15.09.2002 On the basis of an individual transfer agreement, he was appointed Acting Associate Professor of the Department of Food Storage and Processing Technology.

16.09.2003 On the basis of an individual employment contract, he was appointed Head of the Department of Food Storage and Processing Technology.

Education

1985–1990 zzh. — specialty "Technology of grain storage and processing", qualification: engineer-technologist, Jambul Technological Institute of Light Food Industry;

1999-2001 zzh. Candidate of technical sciences, specialty 05.18.12- "Processes and apparatus of food production".

2008 - Associate Professor, specialty "Technology of food products"

https://orcid.org/0000-0001-6924-4589 

1. Ospanov Asan

Makhamedkali Kenzhekhojayev

Galymzhan Yussupov. Theory of mineral impurities separation process on the screw ring surface. International Scientific Journal

Theoretical & Applied Science 05 (49) 2017

Импакт-фактор – ESJI (KZ) = 1.042.

2. Kenzhekhojayev M,

Kazakbaev SZ, Karymsakov NS, Bekmuratov MM, Shevtsov AN, Seytzhanov DS Normalization of freshly harvested grain. International Scientific Journal

Theoretical & Applied Science

05 (49) 2017

Impact Factor: ESJI (KZ) = 3.860

3. M. Kenzhekhojayev Investigation of the influence of lactulose on the properties of a fermented milk drink during storage.

International Scientific Journal

Theoretical & Applied Scie,nce

01.06.2018

 http://T-Science.org

4. M.Kenzhekhojayev. Physico-chemical and microbiological indicators of lactulose and galactooligosaccharides used in the fermentation of milk.

International Scientific Journal

Theoretical & Applied Science

 http://T-<Science.org

5. Makhamedkali Kenzhekhojayev. Comparative study of the biochemical composition of kazakhstan raspberry varieties for dietary nutrition.

International Scientific Journal

Theoretical & Applied Science

Kenzhekhojayev Makhamedkali.

6. Comparative study of the biochemical composition of kazakhstan raspberry varieties for dietary nutrition. Innovative technologies in the field of human services. Abstracts of XV International Scientific and Practical Conference Stockholm, Sweden (April 15-17, 2024)

 Published: 30.05.2019

http://T-Science.org

7. L.Zh. Alashbayeva, D.A. Shansharova , H. Luděk , N.V. Ivannikova.

Study of the effect of cabbage juice (Brássicaolerácea), as a source of inhibition of microorganisms of the genus Bacillus in the preparation of whole grain wheat bread. International Journal of Engineering Research and Technology. ISSN 0974-3154, Volume 13, Number 11 (2020), pp. 3691-3698.

1. Алашбаева Л.Ж., Кенжеходжаев М.Д., Боранкулова А.С., Мынбаева А.Б., Арысова М.Ф. Определение доли растительного сырья в цельнозерновой пшеничной муке. Вестник Алматинского технологического университета. 2022;(4):121-127. https://doi.org/10.48184/2304-568X-2022-4-121-127

2. ИЗТАЕВ А.И., АҚҚОЖА И.Ш., ЯКИЯЕВА М.А., ИСКАКОВА Г.К., КЕНЖЕХОДЖАЕВ М.Д., ИЗТАЕВ Б.А. ВЛИЯНИЕ ИЗМЕНЕНИЯ ДАВЛЕНИЯ ВО ВРЕМЯ ЗАМЕСА ТЕСТА И ХАРАКТЕРИСТИКИ ХЛЕБА. Вестник Алматинского технологического университета. 2022;(2):43-49. https://doi.org/10.48184/2304-568X-2022-1-43-49

3. Рахымбаева, М.Н. Отандық әртүрлі жаздық және күздік бидай сұрыптарының физика-химиялық қасиеттерін зерттеу [Мәтін] / М.Н. Рахымбаева, А.И. Изтаев, Т.К. Кулажанов, М.А. Якияева, Э.Б. Аскарбеков, М.Д. Кенжеходжаев // Механика және технологиялар / Ғылыми журнал. – 2024. – №3(85). – Б.84-93. https://doi.org/10.55956/DKFW7609

4. Мамыраев, М.Н. Роль размера частиц в улучшении качества порошков пшеницы, тыквы, дыни и моркови [Текст] / М.Н. Мамыраев, Т.К. Кулажанов, А.И. Изтаев, М.Д. Кенжеходжаев, Г.О. Магомедов, М.А. Якияева, Э.Б. Аскарбеков // Механика и технологии / Научный журнал. – 2024. – №3(85). – С.100-114. https://doi.org/10.55956/TDCB4863

5. Н. Онгарбаева, А.И. Изтаев, А.Т. Киябаева, М.А. Якияева, М.Д. Кенжеходжаев. Влияние  дисперсного состава тритикалевой муки на еёхимические показателии реологию теста. //Механика итехнологии/ Научный журнал. –2025. –No3(89). –С.47-62 https://doi.org/10.55956/MSTV4655

Letter of Gratitude from the Minister of Science and Higher Education of the Republic of Kazakhstan, 2023