Valentina Pavlova
University of St. Kliment Ohridski, Republic of Macedonia
Biography
Valentina Pavlova completed her Doctor of Science in Chemistry at Ss. Cyril and Methodius University, Faculty of Natural Sciences and Mathematics, Republic of Macedonia in 2007, where she worked for a period of 2002-2009 as a Teacher and Research Assistant. She has completed Post-doctoral studies in Food Technology and Nutrition at Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece in 2015. She is working at Faculty of Technology and Technical Science, St. Kliment Ohridski Bitola, and is teaching several subjects: Chemistry, Biochemistry, Nutrition, and Sensory Analysis of food. She is the author/co-author of more than 100 articles; participated in more than 90 diploma works, 12 master and doctoral dissertation and 10 research projects, Reviewer of four international journals. Her scientific interest includes “Chemical and sensory analysis of food, human nutrition”.
Abstract
Abstract : Sensory properties and nutritional benefits of gluten-free cookies