Ida JakobsoneDr. Ida Jakobsone is associated professor in food chemistry; since 2006 till now director of inter-university Master’s study program “Nutrition science” (obtainable degree “Health science Master in nutrition science”, I.Jakobsone is reading the courss “Food chemistry”, “Nutritional value of food” and “Food supplements and additives”); chair of the Organisation committee of international conferences “Nutrition and Health”, Riga, 2012 and 2016; representative of Latvia in Food Chemistry Division of European Association for Chemistry and Molecular Sciences; member of Nutrition Council at Ministry of Health of Latvia.

Since 1995 her research interests are related to food chemistry (food pollutants, biologically active compounds in food). In 1998 two books, translated from German to Latvian by Ida Jakobsone and Maris Jakobsons, were printed (W.Baltes “Food Chemistry”, 4th edition and R.Matissek et al. “Analytical Chemistry of Food”). From 2003-2005 Ida Jakobsone has managed work of group of training stuff from 3 universities elaborating inter-university Master’s studies program “Nutrition Science”. On 2005-2015 Ida Jakobsone has (co-)managed implementation of 3 projects co-financed by European Funds and related to food issues: elaboration of training materials for program “Nutrition Science” (2005-2008); assessment of local origin cereal species’ potential and development of varieties for specific dietary foods production (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2010-2013); establishment of new scientific group for multi-branch research for assessment of local cereal material on characteristics determining the dietary potential and their use possibilities in the prevention of chronic bowel diseases (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2013-2015).

Within last 10 years Ida Jakobsone was supervisor for >40 Master’s thesis; consultant and supervisor for research work of pupil (~30) in natural sciences and food science, co-author of ~25 scientific articles, published in peer reviewed magazines and (co-) author of 3 training books in food chemistry and food analysis. Read More Read Less