[ sulge aken ]
| Elulookirjeldus (CV) | ||
| 1. | Eesnimi | Katrin |
| 2. | Perekonnanimi | Laos |
| 3. | Töökoht | Tallinna Tehnikaülikool; Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus |
| 4. | Ametikoht | teadur |
| 5. | Sünniaeg | 30.03.1976 (päev.kuu.aasta) |
| 6. | Haridus | 2001 - ... TTÜ Bio- ja toiduainetehnoloogia doktorant 1999 - 2001 TTÜ Bio- ja toiduainetehnoloogia tehnikateaduste magister 1994 - 1999 TTÜ Toiduainete tehnoloogia insener 1983 - 1994 Tallinna Väike-Õismäe Keskkool |
| 7. | Teenistuskäik | 06.2005-… Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, projektijuht 09.2004-… Tallinna Tehnikaülikool, Toiduainete instituut, teadur 05.2002–08.2002 Eesti Põllumajandus-Kaubanduskoda, ekspert 11.2001–09.2002 Tallinna Tehnikaülikool, Toiduainete instituut, teadur 01.1999–05.2001 Tallinna Tehnikaülikool, Toiduainete instituut, innovatsiooniprojekti lepinguline täitja 06.1996–10.1997 AS Eesti Buss, administraator |
| 8. | Teaduskraad | Tehnikateaduste magister |
| 9. | Teaduskraadi välja andnud asutus, aasta |
Tallinna Tehnikaülikool, 2001 |
| 10. | Tunnustused | Aastane Euroopa Liidu Marie Curie stipendium doktoriõpinguteks Inglismaal Norwichi Toiduainete instituudis, 2002 - 2003; Tallinna Tehnikaülikooli Arengufondi stipendium, 2004 |
| 11. | Teadusorganisatsiooniline ja –administratiivne tegevus |
|
| 12. | Juhendamisel kaitstud väitekirjad |
|
| 13. | Teadustöö põhisuunad | Looduslikud polüsahhariidid, polüsahhariid/valk koostoimed, toiduainete reoloogia |
| 14. | Jooksvad grandid | |
| 15. | Teaduspublikatsioonid |
K.Laos, G.J.Brownsey, M.Friedenthal, S.G.Ring. Rheological properties of gels formed with furcellaran and globular proteins bovine serum albumin and β-lactoglobulin. Annual Transactions of the Nordic Rheology Society, 2005, 13, 269-275 Laos, K., Brownsey, G.J., Ring, S.G. Dependence of the interaction of furcellaran between the globular proteins bovine serum albumin and b-lactoglobulin on pH. Accessing Useful Technologies… Optimizing Food Safety and Nutrition, The 4th International Congress on Food Technology - Proceedings, Piraeus, Greece, 18-19 Feburary, 2005 Lõugas, T., Laos, K., Vokk, R., Friedenthal, M. Gel strength and encapsulation efficiency of furcellaran beads. Accessing Useful Technologies… Optimizing Food Safety and Nutrition, The 4th International Congress on Food Technology - Proceedings, Piraeus, Greece, 18-19 Feburary, 2005 Lõugas, T., Liis, M., Laos, K., Vokk, R. Physical properties as a tool for quality assessment in fruit processing. Annual Transactions of the Nordic Rheology Society, 2005, 13, 295-299 Roger Parker, Timothy R. Noel, Geoffrey J. Brownsey, Katrin Laos and Stephen G. Ring. The Non-Equilibrium Phase and Glass Transition Behavior of β-Lactoglobulin – Biophysical Journal, 2005, 89, 1227-1236 Laos, K., Brownsey, G., Friedenthal, M., Ring, S. Interactions of furcellaran/BSA and furcellaran/b-lactoglobulin mixtures. Marine Biopolymers. Structure, Functionality and Applications, A satellite to the XVIII International Seaweed Symposium, Trondheim, Norway, 27-29 June, 2004 Laos, K., Tilk, K. The effect of packaging on the storage of jelly. Food and Nutrition, 2004, XII, Tallinn, 55-61. Lõugas, T., Laos, K., Vokk, R., Friedenthal, M. Encapsulation of bioactive compounds of sea buckhorn in furcellaran beads. Marine Biopolymers. Structure, Functionality and Applications, A satellite to the XVIII International Seaweed Symposium, Trondheim, Norway, 27-29 June, 2004 Laos, K., Ring, S. Gelation of furcellaran and furcellaran/BSA mixture. Gums and stabilisers for the food industry, International Conference and Industry Exhibition Designing Structure into Foods, Wrexham, UK, 23 – 27 Juuni, 2003 Laos, K., Sirendi, M., Friedenthal, M. Rheological investigations in the Department of Food Processing” Food and Nutrition, 2002, X, Tallinn, 47-54. Paalme, T., Adamberg, K., Eha, K., Friedenthal, M., Järvekülg, L., Laos, K., Kasemets, K., Kann, A., Kask, S., Laht, T.-M., Sirendi, M., Tauts, O., Tedersoo, E., Täht, R., Vokk, R. Applications of biotechnology in food engineering. Food and Nutrition, 2002, X, Tallinn, 16-30. Eha, K., Laos, K., Barndõk, T., Friedenthal, M. The shear stress and fracture test of furcellaran at moderate concentrations. Food and Nutrition, 2001, IX, Tallinn, 41-46. Laos, K., Sirendi, M., Eha, K., Friedenthal, M. Piima ja tema koostisosade mõju furtsellaraani geelide tekstuursetele omadustele. Eesti XXVII Keemiapäevad. Tallinn, 15-16 November 2001. Laos, K. The extraction and recovery of gelling galactans from the red algae stratum of Kassari bay in the Baltic Sea. Food and Nutrition, 2001, IX, Tallinn, 59-60. Friedenthal, M., Vokk, R., Sirendi, M., Eha, K., Laos, K. Formulating dairy and fish products with inclusion of furcellaran from the red algae stratum of Baltic Sea. Nutritionists meet Food Scientists and Technologists. Porto, 12-14 Aprill, 2000 Laos, K., Sirendi, M. Textural properties of estagar gels in the presence of potassium and calcium cations and saccharose. Food and Nutrition, 2000, VIII, Tallinn, 55-71 |
viimati muudetud: 12.08.2005
| Curriculum Vitae (CV) | ||
| 1. | First Name | Katrin |
| 2. | Surname | Laos |
| 3. | Institution | Tallinn University of Technology, Institute of Food Department; Innovation Centre of Food and Fermentation |
| 4. | Position | research scientist |
| 5. | Date of birth | 30.03.1976 (day.month.year) |
| 6. | Education | 2001 - ... Tallinn University of Technology, Ph.D. program of Bio- ja Food Technology 1999 - 2001 Tallinn University of Technology, program of Bio- and Food Technology /M.Sc. 1994 - 1999 Tallinn University of Technology, program of Food Technology, graduated engineer 1983 - 1994 Tallinn Väike-Õismäe Secondary School |
| 7. | Research and professional experience |
06.2005-… Innovation Centre of Food and Fermentation, project leader 09.2004-… Tallinn University of Technology, Institute of Food Department, research scientist 05.2002–08.2002 Estonian Chamber of Agriculture and Commerce, expert 11.2001–09.2002 Tallinn University of Technology, Institute of Food Department, research scientist 01.1999–05.2001 Tallinn University of Technology, Institute of Food Department, performer of innovation project 06.1996–10.1997 Estonian Bus, administrator |
| 8. | Academic degree | M.Sc. |
| 9. | Dates and sites of earning the degrees |
Tallinn University of Technology, 2001 |
| 10. | Honours/awards | One year EU Marie Curie PhD fellowship in England, Norwich Institute of Food Research, 2002 - 2003; The stipend of Tallinn University of Technology Development Fund, 2004 |
| 11. | Research-administrative experience |
|
| 12. | Supervised dissertations | |
| 13. | Current research program | Natural Polysaccharides, Polysaccharide/protein Interactions, Food Rheology |
| 14. | Current grant funding | |
| 15. | List of most important publications |
K.Laos, G.J.Brownsey, M.Friedenthal, S.G.Ring. Rheological properties of gels formed with furcellaran and globular proteins bovine serum albumin and β-lactoglobulin. Annual Transactions of the Nordic Rheology Society, 2005, 13, 269-275 Laos, K., Brownsey, G.J., Ring, S.G. Dependence of the interaction of furcellaran between the globular proteins bovine serum albumin and b-lactoglobulin on pH. Accessing Useful Technologies… Optimizing Food Safety and Nutrition, The 4th International Congress on Food Technology - Proceedings, Piraeus, Greece, 18-19 Feburary, 2005 Lõugas, T., Laos, K., Vokk, R., Friedenthal, M. Gel strength and encapsulation efficiency of furcellaran beads. Accessing Useful Technologies… Optimizing Food Safety and Nutrition, The 4th International Congress on Food Technology - Proceedings, Piraeus, Greece, 18-19 Feburary, 2005 Lõugas, T., Liis, M., Laos, K., Vokk, R. Physical properties as a tool for quality assessment in fruit processing. Annual Transactions of the Nordic Rheology Society, 2005, 13, 295-299 Roger Parker, Timothy R. Noel, Geoffrey J. Brownsey, Katrin Laos and Stephen G. Ring. The Non-Equilibrium Phase and Glass Transition Behavior of β-Lactoglobulin – Biophysical Journal, 2005, 89, 1227-1236 Laos, K., Brownsey, G., Friedenthal, M., Ring, S. Interactions of furcellaran/BSA and furcellaran/b-lactoglobulin mixtures. Marine Biopolymers. Structure, Functionality and Applications, A satellite to the XVIII International Seaweed Symposium, Trondheim, Norway, 27-29 June, 2004 Laos, K., Tilk, K. The effect of packaging on the storage of jelly. Food and Nutrition, 2004, XII, Tallinn, 55-61. Lõugas, T., Laos, K., Vokk, R., Friedenthal, M. Encapsulation of bioactive compounds of sea buckhorn in furcellaran beads. Marine Biopolymers. Structure, Functionality and Applications, A satellite to the XVIII International Seaweed Symposium, Trondheim, Norway, 27-29 June, 2004 Laos, K., Ring, S. Gelation of furcellaran and furcellaran/BSA mixture. Gums and stabilisers for the food industry, International Conference and Industry Exhibition Designing Structure into Foods, Wrexham, UK, 23 – 27 Juuni, 2003 Laos, K., Sirendi, M., Friedenthal, M. Rheological investigations in the Department of Food Processing” Food and Nutrition, 2002, X, Tallinn, 47-54. Paalme, T., Adamberg, K., Eha, K., Friedenthal, M., Järvekülg, L., Laos, K., Kasemets, K., Kann, A., Kask, S., Laht, T.-M., Sirendi, M., Tauts, O., Tedersoo, E., Täht, R., Vokk, R. Applications of biotechnology in food engineering. Food and Nutrition, 2002, X, Tallinn, 16-30. Eha, K., Laos, K., Barndõk, T., Friedenthal, M. The shear stress and fracture test of furcellaran at moderate concentrations. Food and Nutrition, 2001, IX, Tallinn, 41-46. Laos, K., Sirendi, M., Eha, K., Friedenthal, M. Piima ja tema koostisosade mõju furtsellaraani geelide tekstuursetele omadustele. Eesti XXVII Keemiapäevad. Tallinn, 15-16 November 2001. Laos, K. The extraction and recovery of gelling galactans from the red algae stratum of Kassari bay in the Baltic Sea. Food and Nutrition, 2001, IX, Tallinn, 59-60. Friedenthal, M., Vokk, R., Sirendi, M., Eha, K., Laos, K. Formulating dairy and fish products with inclusion of furcellaran from the red algae stratum of Baltic Sea. Nutritionists meet Food Scientists and Technologists. Porto, 12-14 Aprill, 2000 Laos, K., Sirendi, M. Textural properties of estagar gels in the presence of potassium and calcium cations and saccharose. Food and Nutrition, 2000, VIII, Tallinn, 55-71 |
last updated: 12.08.2005
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