Daina KARKLINA

Dr. Daina KARKLINA Dean of the Faculty of Food Technology Latvia University of Agriculture Liela iela 2 Jelgava, LV 3000 Latvia Phone: +371 30 22829 Fax: +371 30 27238 E-mail: airad@cs.llu.lv

Born:  July 12, 1950, Riga, Latvia

Interests:

• Cereal, Fruit and Vegetable Processing
• Food Microbiology
• Food Quality
• Food Industry
• Education and Training in Food Science

Languages: English, Latvian, Russian, (German)

Education

• Latvia University of Agriculture (Faculty of Food Technology), 1973
• Dr.sc.ing.(Food Science), Latvia University of Agriculture, 1993.

Experience:

Latvia University of Agriculture -

• Technician, Department of Food Technology, 1972 - 1978
• Lecturer, Department of Food Technology, 1978 - 1983
• Vice-Dean, Faculty of Food Technology, 1986 - 1993
• Dean, Faculty of Food Technology, 1993 -
• Associate Professor, Department of Food Technology, 1998 -

Scholarship Holder, Umana Agricultural Institute, Ukraine, 1983 - 1986

Honours and Awards:

• Corresponding Member, Latvian Academy of Sciences, 2006
• Full Member, Academy of Agriculture and Forestry Science of Latvia
• Silver Medal "On Diligence", Ministry of Agriculture, 1998
• The Latvian Academy of Sciences and joint-stock Company "Aldaris" Prize (for creative and professional pedagogical work and a significant contribution to the development of food science), 2001
  

Professional Activities and Memberships:

• Member, Latvian Council of Science Expert Committee for Food Science, 1997-

Courses:

    Latvia University of Agriculture -

• Brewing and Malting Technology, 1997
• Winemaking, 1997
• Alcoholic Beverages, 1998

Recent/Representative Publications:

• D.Karklina, L.Ozola, I.Ciprovica, J.Predoi. Die entwicklung der Produktion und Veralbeitung der Milch in Lettland. - Lebensmittel industrie und Milchwirtshaft, March, 1995, pp. 272 - 278.
• D.Karklina, L.Ozola, I.Ciprovica, J.Predoi. Die Kâse herstelbung in Lettland.- Lebensmittel industrie und Milchwirtshaft , December,1995, pp. 1250 - 1253.
• D.Karklina, L.Dukalska, U.Iljins, I.Pudane. Investigationsa of the quality improvement in food sustems by fibres obtained from cabbage. - Proc. Internat. Symposium on Application nf Modelling as an Innovative Technology in the Agri-Food-Chain, Acta Horticulture, 1998, 476, pp. 234-242.
• L.Skudra, A.Blija, E.Sturmovica, L.Dukalska, A Aboltins, D.Karklina. Studies on whey fermentation using lactic acid bacteria L.acidophylus and L.bulgaricus. - Acta Biotechnol., 1998, vol. 18, N 3, pp. 277-288.
• D.Karklina, M.Duma. Food science education problems in Latvia. - In: Proc. 10th World Conference on Cooperative Education( Cape Town), 1998, pp. 165-168.
• D.Karklina, V.Kreicbergs, L.Skudra, L.Dukalska, A. Rukmanis, I.Burtniece. New approach to processing oats and barley. - Scientific Works Hiffi - Plovdiv, vol. XLIII, part 1, pp. 69-75.
• E.Strautniece, L.Ozola, D.Karklina, I.Ciprovica. Sensory evaluation of new products. -Scientific Works Hiffi - Plovdiv, vol. XLIII, part 2, pp. 43-48.
• A.Ivanova, L.Skudra, L.Dukalska, D.Karklina. Influence of cooking parameters on survival of microorganisms in sous vide packaged sauerkraut. - Scientific Works Hiffi - Plovdiv, vol. XLIII, part 2, pp. 153-158.
• V.Kreicbergs, D.Karklina, L.Skudra, L.Dukalska, I.Burtniece, A. Rukmanis. Oats based functional foods. - 16 th ICC Conference "Cereal science - its contribution to health and well being", 1998, p. 94.
• L.Dukalska, D.Karklina. Dry soluble oat products . - "Cereal for human health and preventive nutrition", Brno, 1998, pp. 164-167.
• D.Kunkulberga, D.Karklina. The role of water temperature on the properties of scald baked rye bread. - "Cereal for human health and preventive nutrition", Brno, 1998, pp. 199-202.
• V.Kreicbergs, D.Karklina, L.Dukalska, U.Iljins, A.Rukmanis. Dryingof oat products by enzyme hydrolysis. - 13th Intern. Congress of Chemical and Process Engineering. Summaries, 1998, p.15.
• L.Dukalska, D.Karklina, E.Kopstale,L.Skudra, I.Pudane. Investigations on the obtaining of dry powder from vegetables and from the processing by-products of them.- Industrial Heat Engineering, 1999, vol.21, N 2/3, pp. 62-67.
• M.Bekers, M.Marauska, J.Laukevics, M.Grube, A.Vigants, D.Karklina, U.Viesturs. Oat-based polyfunctional food product. - Food Biotechnology, 2000, (in press).
• V.Kreicbergs, D.Karklina, E.Brence, D.Kunkulberga. Dynamics of reducing sugar changesin scald rye flour. - Czech J. Food Sci., 2000, vol.18, Spec. issue, pp.237-238.
• M.Bekers, M.Marauska, J.Laukevics, D.Karklina, L.Skudra,D.Skore. Oat and fat free milk based polyfunctional food product. - Proc. 14th Forum for Applied Biotechnology, 2000, 27-28 September, Brugge, Part II, pp.511-534.
• L.Dukalska, D.Karklina, L.Savenkova, V.Tupureina, S.Muizniece. Biodegradable polymer composite materials and consumer aspects in food packaging in Latvia. - Reports Sci. Pract. Conf. " Future Trends in the Food and Nutrition Development", Jelgava FFT, Latvia, 2001, pp. 211-218.

Research Projects:

• (Head of Project). The Production of New and Improved Food Products from Agricultural Raw Materials. Latvian Council of Science (199- 2000).
• (Head of Project). Investigation of Prebiotic Properties and Their Use for Processing New Functional Foods. Latvian Council of Science (2004 - ).
• Training Program for Food Inspectors. (ZM 17-98, Grant of Ministry of Agriculture)
• Development of Study Programs in Food Science (Fruit Processing and Wine Making). Tempus Individual Grant IMG-97-LV-2017, University of Bolona, Italy.
• Integrating Safety and Environmental Knowledge into Food Studies towards European Sustainable Development (104934-CP-2-2003-1-PTY-ERASMUS-TN)
• Preparing and Harmonizating Databases building and Risk Assesment for Food Contaminants in Associated Candidates Countries ( FOOD-CT-2004-513988 SAFEFOODNET)

Last update 29.12.2006