▪ R&D in cosmetology products;▪ Ordering raw materials for our products;

▪ Making cocoa-free chocolate🍫;▪ Valorization of coffee by-products;▪ Fermenting the suitable biomass for chocolate production;▪ Analysis of volatile and non-volatile composition of chocolate;▪ Univariate and multivariate analysis of different chocolate samples;

Revalorization of Spent Coffee Grounds (SCG)▪ SCG's application in the bakery, beverage, and chocolate industry was evaluated;▪ SCG upcycling consisted of four-unit operations: steam explosion; fermentative hydrolysis; controlled fermentation of biomass, followed by a sequential Maillard reaction to re-generate flavour-active compounds;▪ Univariate and multivariate data analysis applied on the metabolomics data generated from the two analytical platforms – HS SPME-GC/MS and UPLC-QToF-MS, revealed the dominating effect of Maillard reaction, followed by enzymatic hydrolysis and mild yeast fermentation effect on the dynamics of molecular profile changes;

Electrochemical kinetic isotope effect (KIE) in hydrogenase:▪ Ring rotating disk electrode (RRDE) measurements in glovebox;▪ Protein film electrochemistry (PFE) with hydrogenase (CV, CV+AD, AD);▪ KIE of hydrogenase in H&D-buffer;▪ Follow H2, HD and D2 evolution rate in MS Hiden;▪ Hydrogenase assay in GC-TCD and spectrophotometer;

▪ multivariate NIR&IR data analysis of cottonseed oil in MATLAB;▪ correlation of NIR&IR variables with metabolites in NMR&GC-MS;▪ GC-MS&NMR analysis of goat milk samples;

▪ qualitative and quantitative analysis in UV spectroscopy;▪ operating HPLC, GC-MS and ICP-MS;▪ probe scanning and study of sample morphology in SEM (basic);▪ studying Bufadienolides from the Central Asia n toad venom;

▪ raw materials and water analysis;▪ pH, viscosity and density analysis;▪ acid base and redox titration;