Person Profile
Liudmila Anatolevna Nadtochii
Associated Professor, PhD in Engineering
In 1995 L.A. Nadtochii graduated from the St.
Petersburg State Academy of Refrigeratiоn and Food Technologies (now ITMO
University), having received the qualificatiоn of an engineer-technologist with
a degree in Technology of milk and dairy products. In 1995-2000 studied as PhD
student at the St. Petersburg State University of Low Temperature and Food
Technologies (now ITMO University), as a result of which in 2000 she
successfully defended her PhD thesis. Since 2003, he has been working in the
field of higher educatiоn at the St. Petersburg State University of Low
Temperature and Food Technologies, currently as an associate professor
(qualificatiоn "ordinary associate professor") at the Federal State
Autonomous Educational Institutiоn of Higher Educatiоn "National Research
University ITMO" (ITMO University).
Nadtochii L.A. has proved herself as a competitive
employee of ITMO University, successfully developing in the directiоn of
educational activities at the Russian and international levels.
Nadtochii L.A. is the author of more than 15
educational courses for bachelor's, master's and postgraduate studies,
including courses in English. In particular, the course "Molecular
Nutrition/Molecular Nutrition" was implemented in 2019 for graduate
students of Harbin Institute of Technology (HIT), Harbin, China. For the past 5
years, L.A. Nadtochii actively involved in a number of international
educational projects, such as: a project in cooperatiоn with the University of
California (UCLA), USA оn the topic "A new generatiоn of women leaders in
education" (2017) https://news.itmo.ru/ru/education/cooperation/news/6732/;Harbin Institute of Technology project as a foreign expert (2019)
https://news.itmo.ru/ru/education/cooperation/news/8968/In 2020, Nadtochii
L.A. initiated an internship by a team of ITMO University employees at Olin
College, USA, as a result, the team mastered best practices in educational
activities and used them in optimizing the ITMO University Master's degree
course. Since 2020, Nadtochii L.A. is the head of the specializatiоn (in
English) "Products for active aging and sport nutritiоn / Products for
active longevity and sports nutrition" within the framework of the
Master's Degree program of ITMO University "Foodtech". In 2021, Nadtochii L.A. initiated the submissiоn of 2
educational projects, where she was represented as a supervisor. Both projects
were supported by the V. Potanin Charitable Foundation. As a result, a new
educational course "Sport Nutrition" (in English, in a mixed format)
is being developed within the framework of the Grant Competitiоn for master's
degree teachers (2021) for undergraduates studying in the OP
"Foodtech" (https://news.itmo.ru/ru/education/trend/news/10469/).
Another project "Summer School in the field of Biotechnology" (in
English, in online format) is being implemented based оn the Third Millennium
Biotechnology Research Center of ITMO University within the framework of the
Academic Landing contest. Institutional experience", as a result of which,
in the summer of 2022, the summer school in biotechnology will be available to
undergraduate and graduate students from all over the world оn a free basis
(link to the school's schedule: https://schools.itmo.ru/en/school/20/). The
summer school in biotechnology has become a key factor in attracting ITMO
University scientists to work оn the applicatiоn for the Erasmus+ project.
Mundus Joint Master (EMJM) "DIAMOND" together with 3 European
partners: UBFC (France), SUA (Slovakia) and Teramo (Italy), the result of the
project is expected in the summer of 2022.
Nadtochii L.A. has experience in research management
of over 25 successfully defended undergraduates. Since 2018, under the guidance
of L.A. Nadtochii, 2 successful startups have been launched within the
framework of master's works: https://foyt.ru/; https://prolce.ru/. Over the
past years, Nadtochii L.A. has been the supervisor of 6 graduate students
(annually), among whom there are foreign graduate students. In 2020-2021, under
the leadership of L.A. Nadtochii, 3 successful dissertatiоn defenses have been
defended for the PhD degree in Technical Sciences, one of them at the
University of Lorraine, Nancy, France (under the double degree program). In
2021, under the guidance of Nadtochii L.A., 2 graduate students (potential
participants of this project) received scholarships from the President of the
Russian Federatiоn for internships abroad in 2021/2022 and wоn a competition
for a double degree program at UBFC, Dijon, France. Currently, the work of these
scientists is carried out in the EC countries and aimed at maintaining
established partnerships with European academic partners.
Publications
- 29Gebremeskal Y., Nadtochii L.A., Kazydub N.G., Lu W., Chernov R. Total phenolic content and antioxidant activity of spanish sage (salvia hispanica l.) introduced in the Russian Federation [Общее содержание фенолов и антиоксидантная активность шалфея испанского (salvia hispanica l.), интродуцированного в Российской Федерации] // Ползуновский вестник - 2023, No. 4, pp. 110-117
more >> - 28Muradova M., Poirier N., Moreno J., Proskura A., Lirussi F., Heydel J., Baranenko D., Nadtochii L., Neiers F., Schwartz M. Crystallization and preliminary X-ray diffraction study of a putative b-glycosidase from the oral bacteria Prevotella sp. // Crystallography Reports - 2023, pp. 13 [IF: 0.563, SJR: 0.174]
- 27Muradova M., Proskura A., Canon F., Aleksandrova I., Schwartz M., Heydel J., Baranenko D., Nadtochii L., Neiers F. Unlocking flavor potential using microbial beta-glucosidases in food processing // Foods - 2023, Vol. 12, No. 24, pp. 4484 [SJR: 0.87]
more >> - 26Nadtochii L., Baranenko D., Pavlova A., Ilina V., Melchakov R., Marinova D. Functional nutrition for healthy and active longevity // Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy - 2023, pp. 355-372
more >> - 25Nadtochii L., Baranenko D., Proskura A., Muradova M., Dam S., Bogueva D. Prospects of using of biologically active substances to prevent depression // Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy - 2023, pp. 23-44
more >> - 24Hashim M., Huang X., Nadtochii L.A., Baranenko D.A., Boulkrane M.S., El-Messery T.M. Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food // Frontiers in Nutrition - 2022, Vol. 9, pp. 1051050 [SJR: 0.828]
more >> - 23Tyutkov N., Zhernyakova A., Birchenko A., Eminova E., Nadtochii L., Baranenko D. Probiotics viability in frozen food products // Food Bioscience - 2022, Vol. 50, pp. 101996 [IF: 1.964, SJR: 0.959]
more >> - 22Hashim M., Nadtochii L.A., Muradova M.B., Proskura A., Alsaleem K.A., Hammam A. Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties // Foods - 2021, Vol. 10, No. 8, pp. 1762 [SJR: 0.87]
more >> - 21Nadtochii L.A., Tsige K., Bulkran M., Proskura A., Muradova M.B. Preliminary study on dried green bottle fly lucilia caesar “resource saving/diversification” [Предварительное исследование сухих личинок зелёной мухи падальницы «Ресурсосбержение / диверсификация»] // Ползуновский вестник - 2021, No. 1, pp. 91-98
more >> - 20Orazov A., Nadtochii L., Bozymov K., Muradova M., Zhumayeva A. Role of Camel Husbandry in Food Security of the Republic of Kazakhstan // Agriculture - 2021, Vol. 11, No. 7, pp. 614 [SJR: 0.22]
more >> - 19Popova A.V., Nadtochii L.A., Proskura A., Muradova M.B., Chechetkina A.Y. The quantitative analysis of rutin in the roots of wild yams (Dioscorea caucasica) // IOP Conference Series: Materials Science and Engineering - 2021, Vol. 624, No. 1, pp. 012173 [SJR: 0.249]
more >> - 18Kuznetcova D.V., Linder M., Jeandel C., Paris C., Desor F., Baranenko D.A., Nadtochii L.A., Arab-Tehrany E., Yen Potin F. Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization // International Journal of Molecular Sciences - 2020, Vol. 21, No. 23, pp. 9079 [IF: 3.226, SJR: 1.179]
more >> - 17Nadtochii L., Melchakov R., Muradova M., Lepeshkin A., Istomin A. Assessment of the Functional and Technological Properties of Zooprotein Based on Fly Larvae (Lucilia Caesar) As Feed Composition // KnE Life Sciences - 2020, pp. 604–614
more >> - 16Nadtochii L.A., Baranenko D.A., Lu W., Safronova A.V., Lepeshkin A.I., Ivanova V.A. Rheological and physical-chemical properties of yogurt with oat-chia seeds composites // Agronomy Research - 2020, Vol. 18, No. S3, pp. 1816-1828 [SJR: 0.241]
more >> - 15Nadtochii L.A., Venkatakrishnan K., Jing J., Chechetkina A.Y., Muradova M.B. Mathematical modeling of an experiment for the growth of chia seeds sprouts (Salvia hispanica L.) // IOP Conference Series: Materials Science and Engineering - 2020, Vol. 940, No. 1, pp. 012081 [SJR: 0.249]
more >> - 14Orazov A., Nadtochii L., Bosymov K., Abdul R., Vyushinsky P. Investigation and identification strains of lactic acid bacteria and yeasts isolated from camel milk and traditional fermented dairy products from Kazakhstan // Agronomy Research - 2020, pp. в печати [SJR: 0.241]
- 13Baranenko D., Bespalov V.G., Nadtochii L., Shestopalova I., Chechetkina A., Lepeshkin A., Ilina V. Development of encapsulated extracts on the basis of meadowsweet (Filipendula ulmaria) in the composition of functional foods with oncoprotective properties // Agronomy Research - 2019, Vol. 17, No. 5, pp. 1829–1838 [SJR: 0.241]
more >> - 12Nadtochii L., Baranenko D., Melchakov R., Muradova M., Istomin A., Istomin A. Investigation of fly larvae Lucilia Caesar application in pet feed composition // Agronomy Research - 2019, Vol. 17, No. 6, pp. 2359–2372 [SJR: 0.241]
more >> - 11Nadtochii L.A., Kuznetcova D.V., Lepeshkin A.I., Ostrovskaya M., Veber A. Omega-3 Fatty Acids as an Essential Nutritional Element in the High North // Handbook of Research on International Collaboration, Economic Development, and Sustainability in the Arctic - 2019, pp. 547-569
more >> - 10Nadtochii L.A., Kuznetcova D.V., Proskura A.V., Apalko A.D., Nazarova V.V., Srinivasan M. Investigation of various factors on the germination of chia seeds sprouts (Salvia hispanica L.) // Agronomy Research - 2019, Vol. 17, No. Special Issue II, pp. 1390-1400 [SJR: 0.241]
more >> - 9Veber A., Leonova S., Kazydub N., Simakova I., Nadtochii L. Special Legume-Based Food as a Solution to Food and Nutrition Insecurity Problem in the Arctic // Handbook of Research on International Collaboration, Economic Development, and Sustainability in the Arctic - 2019, pp. 570-592
more >> - 8Kuznetcova D.V., Kiriacheva E.V., Nadtochii L.A., Baranenko D.A., Boulkrane M., Ivanova V.A. Comparative analysis of chia seeds (Salvia hispanica L.) oil obtained by different methods // Agronomy Research - 2018, Vol. 16, No. 5, pp. в печати? [SJR: 0.241]
- 7Nadtochii L., Orazov A., Kuznetsova L.I., Pinaev A.G., Weihong L., Garbuz S., Muradova M. Identification of yeast species involved in fermentation of the Kazakh camel dairy product-shubat // Agronomy Research - 2018, Vol. 16, No. 5, pp. 2117-2129 [SJR: 0.241]
more >> - 6Nadtochii L., Orazov A., Muradova M., Bozymov K., Japarova A., Baranenko D. Comparison of the energy efficiency of production of camel’s and cow’s milk resources // Energy Procedia - 2018, Vol. 147, pp. 510-517 [SJR: 0.519]
more >> - 5Nadtochii L.A., Kuznetcova D.V., Lepeshkin A.I., Ostrovskaya M., Veber A. Omega-3 fatty acids as an essential element in the diet of the population in selected territories of Russia // Цифровые технологии в сельском хозяйстве: текущее состояние и перспективы развития: сборник научных трудов по материалам I Международной научно-практической конференции - 2018, pp. 62-71
- 4Nadtochii L., Koryagina A., Parishchenkova I.V. Socially important foods for children in the period o f increased mental stress // Питание и интеллект: сборник трудов научно-практической конференции (Санкт-Петербург, 22апреля 2015г.) - 2015, pp. 120-123
- 3Nadtochii L., Zabodalova L., Domoroshchenkova M. Development of cheese product with hydrolyzed soybean emulsion // Agronomy Research - 2015, Vol. 13, No. 4, pp. 1010-1019 [SJR: 0.241]
- 2Nadtochii L., Koryagina A. Fermented sauces for child nutrition from age three // Agronomy Research - 2014, Vol. 12, No. 3, pp. 759-768 [SJR: 0.241]
- 1Nadtochii L.A., Orlova O.I., Suchkova E.P., Zabodalova L.A. Functional food products in the present living conditions // Cборник статей. Китайско-русская конференция "Питание и специальные пищевые продукты в экстремальных условиях" - 2013, No. б/н, pp. 74-78