Food science and technologies

Head of the jury:

Iryna Solonytska – Ph.D., Associate Professor, Director of the M.V. Lomonosov Educational-Scientific Technological Institute of Food Industry of Odessa National Academy of Food Technologies

 

Members of the jury:

  • Dinara Shansharova – D.Sc., Professor of the Department of Crop Processing Technology of Almaty Technological University (Kazakhstan)
  • Mariana Petkova – Ph.D., Professor of the Department of Animal Nutrition and Feed Technology of Institute of Animal Science Kostinbrod, Agricultural Academy (Bulgaria)
  • Marcin Kurek – Ph.D., Associate Professor of the Department of Technique and Food Development of Warsaw University of Life Science (Poland)
  • Stanka Damyanova – D.Sc., Professor, Director of the Biotechnology and Food Technologies Subsidiary – Razgrad of University of Ruse “Angel Kanchev” (Bulgaria)
  • Snejana Dineva – Ph.D., Associate Professor of the Department of Food Technology of Trakia University (Bulgaria)
  • Manana Kevlishvili – Doctor of Agriculture, Associate Professor, Dean of the Faculty of Agricultural Sciences of Iakob Gogebashvili Telavi State University (Georgia)
  • Tea Khositashvili – Ph.D., Invited Doctor of the Faculty of Agricultural Sciences of Iakob Gogebashvili Telavi State University (Georgia)
  • Mariam Khositashvili – D.Sc., Professor of the Faculty of Agrarian Sciences of Iakob Gogebashvili Telavi State University (Georgia)
  • Gaga Buishvili – Ph.D., Lecturer of the Department of Agriculture and Chemistry of Iakob Gogebashvili Telavi State University (Georgia)
  • Nino Vephkhishvili – D.Sc., Associate Professor of the Department of Agriculture and Chemistry of Iakob Gogebashvili Telavi State University (Georgia)
  • Ivan Obreshkov – Ph.D., Associate Professor of the Department of Nutrition and Tourism of University of Food Technologies – Plovdiv (Bulgaria)
  • Abdymanap Ospanov – D.Sc., Professor of the Department of Technology and Safety of Food Products of Kazakh National Agrarian University (Kazakhstan)
  • Ryszard Kowalski – Ph.D., Engineer of the Institute of Meat Technology of Poznan University of Life Sciences (Poland)
  • Dorota Piasecka-Kwiatkowska – Dr. hab., Head of the Department of Food Biochemistry and Analysis of Poznan University of Life Sciences (Poland)
  • Haluk Ergezer – Ph.D., Associate Professor of the Department of Food Engineering of University of Pamukkale (Turkey)
  • Inga Ciprovica – Ph.D., Professor, Head of the Department of Food Technology of Latvia University of Life Sciences and Technologies (Latvia)
  • Lyudmila Nikolova – Ph.D., Associate Professor of the Department of Animal Science of Agraricultural University – Plovdiv (Bulgaria)
  • Mustafa Bayram – Dr. Professor of the Department of Food Engineering of Gaziantep University (Turkey)
  • Artur Makari – Ph.D., Associate Professor, Head of the Department of Food Technology of Technical University of Moldova (Moldova)
  • Siarhei Masanski – Ph.D., Professor of the Department of Commodity Research and Organization of Trading of Mogilev State University of Food Technologies (Belarus)
  • Yulia Pinchukova – Ph.D., Associate Professor of the Department of Merchandise of Foodstuff of Belarus State Economic University (Belarus)
  • Vladislav Reşitca – Ph.D., Associate Professor of the Department of Food Technology of Technical University of Moldova (Moldova)
  • Sergey Kara – D.Sc., Head of the Department of Economics and Agriculture of Comrat State University (Moldova)
  • Inna Melnyk – Ph.D., Senior Researcher of the Department of Physical and Physico-chemical Methods of Mineral Processing of the Institute of Geotechnics of Slovak Academy of Sciences (Slovak Republic)
  • Dmytro Zhigunov – D.Sc., Associate Professor, Head of the Department of Grain Processing Technology of Odessa National Academy of Food Technologies
  • Nina Vorona – Ph.D., Associate Professor of the Department of Mixed Feeds and Biofuel Technology of Odessa National Academy of Food Technologies
  • Sofiia Ozolina – Ph.D., Associate Professor of Food Chemistry Department of Odessa National Academy of Food Technologies
  • Kateryna Khvostenko – Ph.D., Associate Professor of the Department of Bread, Confectionery, Macaroni Products and Food Concentrates Technology of Odessa National Academy of Food Technologies
  • Yuliia Kozonova – Ph.D., Associate Professor of the Department of Restaurant and Health Promoting Catering of Odessa National Academy of Food Technologies
  • Kateryna Fedosova – Ph.D., Associate Professor of the Department of Hotel and Catering Business of Odessa National Academy of Food Technologies
  • Liudmyla Trufkati – Ph.D., Associate Professor of the Department of biochemistry, microbiology and nutrition physiology of Odessa National Academy of Food Technologies
  • Serhii Patiukov – Ph.D., Associate Professor of the Department of Meat, Fish and Seafood Technology of Odessa National Academy of Food Technologies
  • Liubov Lanzhenko – Ph.D., Associate Professor of the Department of Milk, Fat and Oil and Perfume and Cosmetics of Odessa National Academy of Food Technologies
  • Yevhenii Kotliar – Ph.D., Associate Professor of the Department of Milk, Fat and Oil and Perfume and Cosmetics of Odessa National Academy of Food Technologies
  • Svitlana Pambuk – Ph.D., Associate Professor of the Department of Commodity Science and Custom Affairs of Odessa National Academy of Food Technologies
  • Viktoriia Lysiuk – Ph.D., Associate Professor of the Life Security Department of Odessa National Academy of Food Technologies
  • Oleksii Khodakov – Ph.D., Associate Professor of the Department of Wine Technology and Oenology of Odessa National Academy of Food Technologies
  • Anatolii Bezusov – D.Sc., Professor of the Department of Bioengineering and Water of Odessa National Academy of Food Technologies
  • Yakiv Verkhivker – D.Sc., Professor of the Department of Bioengineering and Water of Odessa National Academy of Food Technologies
  • Tetiana Strikalenko – D.Sc., Professor of the Department of Bioengineering and Water of Odessa National Academy of Food Technologies

 

Secretary of the jury:

Anna Soletska – Ph.D., Associate Professor of the Department of Meat, Fish and Seafood Technology of Odessa National Academy of Food Technologies