Sagyman Zhadyra received his Ph.D. in Bioengineering from Shanghai Jiao Tong University, China, in 2023. He is currently a Leading Researcher at the Research Institute of Biotechnology and Ecology, Zhetysu University, named after Ilyas Zhansugurov, Kazakhstan. Since 2025, he has been conducting a postdoctoral research project focused on microbial changes in dairy products and their relationships with physicochemical properties. His research focuses on traditional fermented dairy products, lactic acid bacteria, and food-associated microbial communities. He applies omics-based approaches, particularly metagenomics and metabolomics, to investigate microbial diversity, functional potential, and metabolic characteristics of fermented foods. His previous work has also included metabolomics-based profiling of volatile organic compounds in traditional fermented camel milk (Shubat). His current interests include the application of multi-omics approaches to better understand traditional dairy fermentation and its functional characteristics.