Department of Agricultural and Food Studies

Mushroom Cultivation and Harvesting Techniques: In-depth knowledge of various mushroom species, their growth conditions, and effective harvesting methods to ensure high-quality yield.Food Safety and Quality Control: Expertise in food safety standards, regulations, and quality control procedures to ensure that processed mushrooms meet all health and safety requirements.Process Optimization and Efficiency: Ability to analyze and optimize processing workflows, including drying, packaging, and storage, to enhance productivity and reduce waste.

The leader of the sector for innovation in agriculture and biotechnologyScientific research within the framework project of the Ministry of Education, Science and Technological development (III 44006)

Laboratory research within framework project of the Ministry of Education, Science and Technological development (III 45001)( organization and performance of experiments in laboratory for microbiology, processing and presentation of results, publication of scientific papers)By the decision of the Scientific and Teaching Council, he was engaged as a teaching assistant for laboratory practice and demonstration within the Department of Biotechnology and Food technology (Bioprocess Engineering, Technology of Fruit and Vegetable, Technology of Meat, Technology of Cereals and Flour, Technology of Carbohydrate food, Technology of Wine and Alcohol)

Quality control of raw materials and products, organisation of production process, monitoring of technological processes and implementation of HCCP standards, control of retail facilities, participation in the marketing team