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<pre>Array ( [var] => cut_url ) </pre> Resume for Tzvetelin D. for Researcher / Scientist / Education & Science in Plovdiv, Bulgaria. Search More Resumes for Researcher / Scientist on Resumark.com #M6W1HBUM2
 

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Resume for Tzvetelin D. for Researcher / Scientist / Education & Science in Plovdiv, Bulgaria




Occupation: Researcher / Scientist Industry: Education & Science
Country: Bulgaria City: Plovdiv
State: Plovdiv ZIP: 4000



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CURRICULUM VITAE 
 
 
 
 

TZVETELIN TEODOSSIEV D.

CONTACT INFORMATION

 

Home address: , Lozengrad str., Plovdiv , Bulgaria

Phone:  +

Business address: University of Food Technologies,

       Maritza blvd., Plovdiv , Bulgaria

Phone:  +

Email:  

PERSONAL INFORMATION  

Date of Birth: February ,

Place of Birth: Plovdiv, Bulgaria

Citizenship: Bulgarian

Marital Status: single

Childrens:  no

Driving licence: car/van, HGV

EDUCATION  
  • –  PhD, Food process engineering
  •     University of Food Technologies – Plovdiv, Bulgaria

    Department of Technology of grain, fodder, bread and confectionary products

    Dissertation: Modeling the process of sponge batter aeration using continuous rotorstator mixer 

     Master’s degree, food process engineering, University of Food Technologies – Plovdiv, Bulgaria 

  • –  Bachelor`s degree, mechanical engineering
  •       University of Food Technologies – Plovdiv, Bulgaria

    Department “Mechanization of the production in Food,Flavour and Bio – processing Industries” 

    PROFESSIONAL QUALIFICATIONS

      EEA, Norway Grants bursary recipient. Scientific project ”Dietary fibres and Health”, NOFIMA Mat – Oslovein, As, Norway

      ICC bursary recipient – International Association for Cereal Science and Technology. Network of Excellence MoniQA Monitoring and Quality Assurance in the Food Supply Chain

      Postdoc fellow, ENITIAANantes, France EU Freshbake project

      Training course ”Corn starch processing technology”, Jilin Province Light Industry Design & Research Institute LIDRI, China

     Certificate “HACCP System in the Food and Restaurant Industry” Italian Institute of External Commerce

     Certificate “Food safety and quality” Italian Institute of External Commerce

     Certificate “ISO and HACCP system” – Italian Institute of External Commerce

      “United States Department of Agriculture” Fellowship recipient. Specialization at the Michigan State University Engineering Department rheology and fluid dynamics – USA 
     

       Specialization at INRA Nantes, France                      Unite de Recherche sur les Polysaccharides leurs organizations et interactions URPOI division, mixing, rheology, image analysis

       Certificate “Methodical basis of scientific researches”

      Certificate “Mathematical and statistical methods

        for data processing”

      Certificate of proficiency in “AUTO CAD”   Certificate of proficiency in English language

    AWARDS

      First prize of the annual national competition       “Young Scientist of the Republic of Bulgaria `” Awarded project: “Modeling the process of food aeration”

     First Prize of the Annual Awards of Innovative Techniques for the Environment & Industry – Pollutec ADEME Edition – Paris, France . Awarded project “Innovative IR oven with low energy consumption”. This Award given by ADEME French Association for energy and environment management was a collective recognition for the patent developed by Alain Le BAIL, Tzvetelin D. and Vanessa Jury.

    EMPLOYMENT HISTORY

               Associate Professor at the University of Food   Technologies – Plovdiv, Bulgaria at the Department “Technology of grain, fodder, bread and confectionary products”.

    –  Post doc fellow, ENITIAANantes, France EU Freshbake project

     Head Assistant Professor at the University of Food   Technologies – Plovdiv, Bulgaria at the Department “Technology of grain, fodder, bread and confectionary products”.

     Researcher at the University of Food Technologies – Plovdiv, Bulgaria at the Department “Technology of grain, fodder, bread and confectionary products”.

    SKILLS

    Scientific expertise:

  • Innovative equipment and technologies for food processing
  • IR and MW heating and baking, Heat and Mass Transfer
  • Physical chemistry, thermodynamics, phase transition
  • Heat transfer, scanning , calorimetry, colorimetry, image analysis and image processing
  • Rheology
  • Mixing, aeration, emulsification, multiphase flow
  • Technical expertise:

  • DSC
  • DMA
  • Image analysis
  • Rheology
  • Microscopy
  • Domains of application

  • Innovation of products and processes
  • Physical modification of macromolecules for food or non food applications
  • R&D of biomaterials, pharmaceuticals, cosmetics or food industry
  • Main research goals:

  • Improvement the efficiency of food processing unit operations heating, mixing, aeration
  • Improvement of biopolymer materials properties
  • Product oriented research, innovative developments in products and processing, research in order to assure higher nutritional quality and prolong shelflife of foods
  • Fundamental research
  •  
     
     

    Other skills:

  • Management of research projects organization, realization and results interpretation
  • Written and oral communications reports, publications, conferences, meetings with R&D group of industrial partners
  • Scientific rigor and sense of responsibility
  • Continuous improvement
  • Guided post graduate student in research projects towards completion on their degree
  • Interpersonal and communicational skills
  • Team player
  • Languages:

    Bulgarian – native

    English – excellent, written and spoken

    Russian –good, written and spoken

    Computing:  

    Proficiency in: AUTO CAD, SOLID WORKS, STATISTICA, STATGRAPH, STATDEMO, MINITAB, MATH LAB, IMAGE ANALYSIS 

    PUBLICATIONS 

    Author and coauthor of scientific papers and patents: 

  • Ballance S, Lea P, Sahlstrom S, Nagy N, Anderson P, D. T, Vardakou M, Faulks R. Evaluation of gastric processing and duodenal digestion of starch in six cereal meals using an adult fasted dynamic gastric model. Submitted to British Journal of Nutrition
  • LeBail A, Chevallier S, Prost C, Rossel C, Poinot P, Rossana del Carmen Altamirano Fortoul, D. T, Leray D, Lucas T& Jury V. Bread Crust; an overview. AACC International Annual Meeting “Recharging Grain Science”, Palm Springs, CA, USA
  • LeBail A, Rossana del Carmen Altamirano Fortoul, D. T, Rosell C, Leray D, Lucas T, Chevallier S, Jury V. Impact of steaming conditions on the structure and on the properties of bread crust in the case of a crispy rolls. th International Congress on Engineering and Food ICEF “Food Process Engineering in a Changing World” – Athens, Greece
  • LeBail A, Rossana del Carmen Altamirano Fortoul, D. T, Rosell C, Leray D, Lucas T, Chevallier S, Jury V. Impact of baking conditions on crust structure and properties. th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France
  • Krasteva A, Baeva M, Gogova T, D. T, Yovchev A. Functional components in Bulgarian herbs and possibilities for usage in bread making. th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France
  • Yankov S, D. T, Krasteva A. A study of stage aeration in continuous rotor stator mixer. th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France
  • Yankov S, D. T, Gogova T. Effect of flow characteristics on microstructure of sponge batter whipped in continuous rotor – stator mixer. th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France
  • D. T, Jury V, LeBail A. .  The effect of moisture content on short infrared absorptivity of bread dough. Journal of Food Engineering, doi:./j.jfoodeng...
  • LeBail A, D. T, Leray D, Lucas T, Mariani S, Mottollese G, Jury V. . Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread. Journal of Food Engineering doi: ./j.foodeng...
  • Gogova T, Krasteva A, Baeva M, D. T. Etudes sur les paramètres de congélation appliqués sur la pâte crue, non fermentée, enrechie de farine de topinambour. International Scientific conference “Food Science, Engineering and Technologies ”, University of Food Technologies – Plovdiv, Bulgaria, Scientific Works vol.LVII, Issue , p.
  • D. T., LeBail A., Keramat J., Prost C., Lalane V. and V.Jury . Effect of baking conditions on crust coloration and acrylamide formation during baking of white bread. nd MoniQA International conference “Emerging and persisting food hazards: Analytical challenges and socioeconomic impact” – Krakow, Poland
  • LeBail, A., D., T., Jury, V., Park, T., Zuniga, R., . Bread freezing and storage. Ist IIR International Conference on the Cold Chain and Sustainability. International Institute of refrigeration, Cambridge, UK, p. Paper .    
  • LeBail A, D. T, Jury V, T. Park & R. Zuniga. Impact of process condition on energy demand during freezing and storage of bread. Innovative food processing and sustainable food production for the future th International Conference on the Food Factory for the Future, Gothenburg – Sweden
  • LeBail A, D. T, Jury V, Zuniga R, Park T, Pitroff M,  . Energy demand for selected bread making processes. Conventional versus part baked frozen technologies.  Journal of Food Engineering, v., Issue , p.
  • LeBail A, D. T, Jury V, Zuniga R, Lucas T,Park T, Weissenberger A. . Enjeux d’énergie pour les procédés de cuisson et de congélation des pains. Industrie des céréales, v. , p.
  • D. T, Jury V, LeBail A. .  Impact of the baking conditions on bread characteristics and acrylamide formation – submitted in Journal of Food and Bioprocess Technologies
  • LeBail A, D. T, Pinson A, Launay J, Jury V, Zuniga R, Lucas T, Park T, Pitroff M. . Enjeux énergétiques de la cuisson et de la congélation des pains. Etude de cas liés aux procédés industriels dans le cas du projet européen EUFRESHBAKE. Société Française de Thermique, SFT Congrès Vannes `, France
  • LeBail A, D. T, Cherier S, Jury V, Zuniga R. . Congélation des produits de boulangerie :

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