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Gulnara Khetsuriani

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Education

Georgian Polytechnic Institute

1968-1973

Engineer-Technologist

Moscow Technological Institute of Food Industry

1981-1985

Candidate of technical sciences (PhD)

Academic/scientific degree

Candidate of technical sciences

Work experience

A.Tsereteli State University, Department of Food Technologies

01.09.2010 – to date

Associate Professor

A.Tsereteli State University, Department of Food Technologies

01.09.2006 - 01.09.2010

Associate Professor

N. Muskhelishvili Technical University,

01.09.1989 - 01.09.2006

Associate Professor

N. Muskhelishvili Technical University, Department of Food Technologies

01.09.1988 - 01.09.1989

Head teacher

Scientific publications of the last 10 years

New assortment of functional purpose sugar pastry

Georgian Engineering News 13 4 2013 126-129
Khetsuriani G.

New range of bakery confectionery products with high biological value

Bulletin of Akaki Tsereteli State University 0 1 2013 56-62
Khetsuriani G.; Karchava M.; Bandzeladze K.

Scientific aspects of the improvement of the safety of germinating grain

Georgian Engineering News 14 1 2014 136-139
Pruidze E.; Khetsuriani G.; Khutsidze Ts.

Cranberries - Prospective raw materials for functional purpose jelly confectionery

Bulletin of Akaki Tsereteli State University 0 1 2015 26-34
Khetsuriani G.

Prospects for the use of Georgian red grapes in confectionery industry

The Bulletin of the Academy of Agricultural Sciences of Georgia 36 2 2016 128-130
Khetsuriani G.;Khutsidze Ts.

The possibility of increasing nutrition value of ship biscuits produced from the domestic row material resources

The Bulletin of the Academy of Agricultural Sciences of Georgia 35 1 2016 118-120
Khetsuriani G.; Berulava I.

Biologicalli active substances of pine powder

Georgian Engineering News 82 2 2017 179-181
Karchava M.; Arnania T.;Jinjolia Sh.; Berulava I.;Khetsuriani G.; Kajaia N.

Potential for the use of topinambur semi-finished products in confectionery industry

Bulletin of Akaki Tsereteli State University 0 1 2017 28-37
Khetsuriani G.

Improving the nutritional value of sugar biscuit by using non-traditional plant raw materials

The Bulletin of the Academy of Agricultural Sciences of Georgia Moambeo 1 1(39) 2018 148-151
Khetsuriani G., .Berulava I

The possibility of increasing the food value of sugar confectionery by using pumpkin seeds

Georgian Engineering News,. 82 1 2018 101-105
Khetsuriani G.

The influence of dietary fiber on the structure and quality of baked confectionery masses

Akaki Tsereteli state University scientific journal oMoambeo 0 2 2018 35-43
Khetsuriani G.

Unreacted whey processing technology using bipolar electrodialysis

Akaki Tsereteli state University scientific journal oMoambeo 0 2(14) 2019 35-44
Sh. Ruxadze, V. Tolmachevi, M. Apridonidze, G. Khetsuriani, A.Nurmuxadovi

Prospects for the use of grape seed processing products in Georgia

Akaki Tsereteli state University scientific journal oMoambeo 0 1(15) 2020 17-23
G. Khetsuriani, T. Chomaxidze

Production of diet drink with the high biological value using milk processing by-products

The Bulletin of the Academy of Agricultural Sciences of Georgia 2 2(46) 2021 51-55
M.Silagadze, G.Khetsuriani, Sh. Rukhadze , M. Rukhadze, G.Pkhakadze , A. Gvinepadze

The Technological Process Improvement for Lactose Production from Milk Whey Using the Method of Bipolar Electrodialysis

Austrian Journal of Technical and Natural Sciences Premier Publishing 0 3-4 2021 37-42
Rukhadze Sh., Tolmachev L., Pkhakadze G., Silagadze M., Khetsuriani G.

The possibility of using pumpkin seeds in the production of functional purpose marzipan candy

Akaki Tsereteli state University scientific journal oMoambeo 1 1(21) 2023 39-54
G.Khetsuriani, T. Chomakhidze

Development of new-generation dietary bread technologies by using soya processing products

Annals of Agrarian Science 15 2 2017 177-180
Silagadze M., Gachechiladze S., Pruidze E., Khetsuraiani G., Khvadagiani Kh., Pkhakadze G.,

Scientific conferences

Fruit bagasse - To obtain a raw flavor of raw high biological value

2013
Innovative technologies and modern materials, Georgia, Kutaisi

A new assortment of confectionery products of high biological value

2013
Innovative technologies and modern materials, Georgia, Kutaisi

A new assortment of jellied confectionery products

2014
Science and innovative technologies, Georgia, Kutaisi

Use of vegetable supplements in dietary flour products

2015
Innovative technologies for the production of functional products, Georgia, Kutaisi

Low-fat flour products - honeycomb

2015
Innovative technologies for the production of functional products Georgia Kutaisi

Flax culture in Georgia and the prospects for its use in the production of therapeutic and prophylactic products

2015
Food technologies, bakery products and mixed fodder Ukraine, Odessa

Actual trends in the development of the range of marmalade-pastille products in Georgia from the standpoint of healthy nutrition

2015
International Scientific and Practical Conference "Achievements and Prospects of Development of Confectionery Industry" Ukraine, Kyiv

Prospects for the use of tangerine spraying in the manufacture of biscuits

2016
International Scientific-Technical Conference "Modern Engineering Technologies and Environmental Protection". Georgia Kutaisi

Bilberry caucasian - a promising ingredient for confectionery confectionery products of a functional orientation

2016
International scientific and practical conference "Food technology, bakery products and food" Ukraine, Odesa

Development of a new range of jelly-fruit marmalade for dietary nutrition

2016
International Scientific and Practical Conference "Achievements and Prospects of Development of Confectionery Industry" Ukraine, Kyiv

The possibility of using non-traditional raw materials in the production of flour products

2017
International Scientific and Practical Conference "Ecological and Biological Welfare of Flora and Fauna" Russia, Blagoveshchensk--Amur

Fruits of Caucasian beech from various logging areas in Western Georgia and prospects of their use in bakery

2017
International scientific and practical conference "Innovative technologies in bakery products industry" Ukraine, Kiev

Development of technology of the new- generation mayonnaise products

2018
International Scientific-Practical Conference "Modern Science and Innovative Practice" Kutaisi, Georgia,

Comprehensive study of Caucasian laurel cherry fruits for the production of new generation fruit and jelly products

2019
6th international scientific-practical conference "Achievements and prospects of development of confectionery industry" Ukraine, Kyiv

Scientific and practical aspects of the production of new generation diabetic products

2020
7th international scientific-practical conference "Achievements and prospects of development of confectionery industry" Ukraine, Kyiv

The milk whey processing reagent-less technology uzing bipolar electrodialysis

2020
7th international scientific-practical conference "Achievements and prospects of development of confectionery industry" Ukraine, Kyiv

Demineralization of raw materials containing concentrated lactose

2020
International scientific-practical conference "Actual problems of food production and modern technologies" Georgia, Kutaisi

Cottage cheese whey microflora in the process of treatment by electrodialysis

2021
International Scientific-Practical Conference "Innovative Processes and Technologies" Georgia, Kutaisi

Innovations in the production of milk-based candies

2021
International scientific-practical conference ``Aspects of innovative research in Georgian agricultural science'' to celebrate the 80th anniversary of GAAS professor/academician Guram Tkemaladze.

The possibility of using grape-seed oilcake (

2022
ІХ international specialized scientific and practical conference "Achievements and prospects of the development of confectionery industry. Ukraine, Kiev

Production of fermented semi-finished goods for gluten-free flour food products

2023
VII international specialized scientific and practical conference "Innovative technologies in the production of bakery products" Ukraine, Kyiv

The possibility of using grape seed in the production of functional-purpose marzipan candy

2023
Х international specialized scientific and practical conference "Achievements and prospects of development of confectionery industry" Ukraine, Kyiv

Projects and Grants

№ AR/201/10/-150/12 Development of Technologies of New-Generation Diabetic Products

2013-2015
Shota Rustaveli National Science Foundation

CARYS-19-972 The Milk Whey Processing Reagentless Technology Using Bipolar Electrodialysis

2020-2021
Shota Rustaveli National Science Foundation

FR - 23- 3721 Development of innovative technology for production of whey-based functional lactic acid drink

2023-2025
Shota Rustaveli National Science Foundation

Trainings and Seminars

Scientific Information Retrieval System

2020
Sosedova Varvara

Science Information Analysis: Clarivat Information Tools for Scientists and Administrators

2020
Tikhonova Irina

Practical Guidelines for Publishing in International Journals

2020
Kurmakaeva Valeria

Additional information

By Order No. 26/06/02 of the President of Georgia of 26 June 2013 I was awarded with Order of Honor № 844, certificate No. 077286