[ sulge aken ]
| Elulookirjeldus (CV) | ||
| 1. | Eesnimi | Signe |
| 2. | Perekonnanimi | Adamberg |
| 3. | Töökoht | Tallinna Tehnikaülikool, Toiduainete instituut Tallinna Tehnikaülikool, Keemiainstituut |
| 4. | Ametikoht | Teadur (Toiduainete instituut) Erakorraline teadur(Keemiainstituut) |
| 5. | Sünniaeg | 09.09.1967 (päev.kuu.aasta) |
| 6. | Haridus | 1996-1999: tehnoloogiainsener, TTÜ; 1995-1997: MSc, SLU, Rootsi; 1998-2003: PhD, TTÜ |
| 7. | Teenistuskäik | 1991 - 2001 - KBFI, insener; 2001 - 2003 - KBFI, teadur; 2003 - TTÜ, erakorraline teadur |
| 8. | Teaduskraad | Loodusteaduste doktroikraad |
| 9. | Teaduskraadi välja andnud asutus, aasta |
TTÜ, 2003 |
| 10. | Tunnustused | |
| 11. | Teadusorganisatsiooniline ja –administratiivne tegevus |
|
| 12. | Juhendamisel kaitstud väitekirjad |
|
| 13. | Teadustöö põhisuunad | Piimhappebakterite identifitseerimine ja ainevahetus, juustu mittestarter laktobatsillid |
| 14. | Jooksvad grandid | |
| 15. | Teaduspublikatsioonid |
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses International Dairy Journal, Volume 15, Issues 6-9, June-September 2005, Pages 901-909 P. Christiansen, M.H. Petersen, S. Kask, P.L. Møller, M. Petersen, E.W. Nielsen, F.K. Vogensen and Y. Ardö Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese International Dairy Journal, Volume 15, Issues 6-9, June-September 2005, Pages 873-882 K. Adamberg, M. Antonsson, F.K. Vogensen, E.W. Nielsen, S. Kask, P.L. Møller and Y. Ardö Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese Food Research International, Volume 36, Issues 9-10, 2003, Pages 1037-1046 Signe Kask, Kaarel Adamberg, Andrzej Orowski, Finn K. Vogensen, Peter L. Møller, Ylva Ardö and Toomas Paalme The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study International Journal of Food Microbiology, Volume 85, Issues 1-2, 15 August 2003, Pages 171-183 Kaarel Adamberg, Signe Kask, Tiiu-Maie Laht and Toomas Paalme Role of arginine in the development of secondary microflora in Swiss-type cheese International Dairy Journal, Volume 12, Issue 10, 2002, Pages 831-840 Tiiu-Maie Laht, S. Kask, P. Elias, K. Adamberg and T. Paalme |
viimati muudetud: 08.08.2005
| Curriculum Vitae (CV) | ||
| 1. | First Name | Signe |
| 2. | Surname | Adamberg |
| 3. | Institution | Tallinn University of Technology, Department of Food Processing Tallinn University of Technology, Department of Chemistry |
| 4. | Position | Scientist |
| 5. | Date of birth | 09.09.1967 (day.month.year) |
| 6. | Education | 1996-1999: food technologist, TUT; 1995-1997: MSc, SLU, Rootsi; 1998-2003: PhD, TUT |
| 7. | Research and professional experience |
1991 - 2001 - Institute of Chemical Physics and Biophysics, engineer; 2001 - 2003 - Institute of Chemical Physics and Biophysics, scientist; 2003 - TUT, scientist |
| 8. | Academic degree | Doctor of Philosophy in Natural Sciences |
| 9. | Dates and sites of earning the degrees |
TUT, 2003 |
| 10. | Honours/awards | |
| 11. | Research-administrative experience |
|
| 12. | Supervised dissertations | |
| 13. | Current research program | Identification and metabolism of lactic acid bacteria, nonstaretr lactobacilli in cheese |
| 14. | Current grant funding | |
| 15. | List of most important publications |
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses International Dairy Journal, Volume 15, Issues 6-9, June-September 2005, Pages 901-909 P. Christiansen, M.H. Petersen, S. Kask, P.L. Møller, M. Petersen, E.W. Nielsen, F.K. Vogensen and Y. Ardö Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese International Dairy Journal, Volume 15, Issues 6-9, June-September 2005, Pages 873-882 K. Adamberg, M. Antonsson, F.K. Vogensen, E.W. Nielsen, S. Kask, P.L. Møller and Y. Ardö Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese Food Research International, Volume 36, Issues 9-10, 2003, Pages 1037-1046 Signe Kask, Kaarel Adamberg, Andrzej Orowski, Finn K. Vogensen, Peter L. Møller, Ylva Ardö and Toomas Paalme The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study International Journal of Food Microbiology, Volume 85, Issues 1-2, 15 August 2003, Pages 171-183 Kaarel Adamberg, Signe Kask, Tiiu-Maie Laht and Toomas Paalme Role of arginine in the development of secondary microflora in Swiss-type cheese International Dairy Journal, Volume 12, Issue 10, 2002, Pages 831-840 Tiiu-Maie Laht, S. Kask, P. Elias, K. Adamberg and T. Paalme |
last updated: 08.08.2005
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