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Georg Arju

https://www.etis.ee/CV/Georg_Arju/eng
5.04.1991
georg@tftak.eu

Career

Institutions and positions
01.10.2020–...   
Center of Food and Fermentation Technologies, Senior MS Application Manager (1,00)
01.09.2017–30.09.2020   
Center of Food and Fermentation Technologies, Advanced LC-MS Application Manager (0,75)
01.03.2017–29.08.2017   
Center of Food and Fermentation Technologies, GC-MS Application Specialist (0,75)
01.01.2016–19.06.2016   
Tallinn University of Technology , Faculty of Science, Department of Gene Technology, Chair of Genomics and Proteomics, specialist (1,00)
 
 
Education
01.09.2016–...   
PhD in Chemistry and Gene Technology
15.09.2014–15.09.2015   
MSc (MMed) Forensic Toxicology
10.09.2010–10.07.2014   
BSc (Hons) Forensic Sciences

Qualifications

Academic degrees
Georg Arju, PhD student, (sup) Raivo Vilu; Ildar Nisamedtinov, Development and Implementation of High-Throughput Omics in Microbial Studies, Tallinn University of Technology School of Science, Department of Chemistry and Biotechnology
 
 
Fields of research
ETIS RESEARCH FIELD: 4. Natural Sciences and Engineering; 4.11. Chemistry and Chemical Technology; CERCS RESEARCH FIELD: P300 Analytical chemistry ; SPECIFICATION: Mass Spectrometry
 
 

Projects in progress

Publications

Category
Year
Publication
 
1.1.
2022
Arju, G.; Berg, H. Y.; Lints, T.; Nisamedtinov, I. (2022). Methodology for Analysis of Peptide Consumption by Yeast during Fermentation of Enzymatic Protein Hydrolysate Supplemented Synthetic Medium Using UPLC-IMS-HRMS. Fermentation, 8 (4), #145. DOI: 10.3390/fermentation8040145.
1.1.
2020
Arju, G.; Taivosalo, A.; Pismennoi, D.; Lints, T.; Vilu, R.; Daneberga, Z.; Vorslova, S.; Renkonen, R.; Joenvaara, S. (2020). Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides. Foods, 9 (8), #979. DOI: 10.3390/foods9080979.
1.1.
2020
Rosend, J.; Kaleda, A.; Kuldjärv, R.; Arju, G.; Nisamedtinov, I. (2020). The effect of apple juice clarification and concentration on cider fermentation and properties of the final product. Foods, 9, 1401. DOI: 10.3390/foods9101401.
1.2.
2020
Witter, S.; Arju, G.; Junusova, M.; Kuhtinskaja, M.; Samoson, A.; Witter, R.; Vilu, R. (2020). Compound’s Pre-Screening of Withania somnifera, Baccopa monnieri and Centella asiatica Extracts. Journal of Biosciences and Medicines, 8 (9), 80−98. DOI: 10.4236/jbm.2020.89007.
1.1.
2019
Rosend, J.; Kuldjärv, R.; Arju, G.; Nisamedtinov, I. (2019). Yeast performance characterisation in different cider fermentation matrices. Agronomy Research, 17 (5), 2040−2053. DOI: 10.15159/AR.19.178.
1.1.
2015
Wightman, G.; Emery, F.; Austin, C.; Andersson, I.; Harcus, L.; Arju, G.; Steven, C. (2015). The interaction of fingermark deposits on metal surfaces and potential ways for visualisation. Forensic Science International, 249, 241−254. DOI: 10.1016/j.forsciint.2015.01.035.
8.06.2022

Georg Arju

https://www.etis.ee/CV/Georg_Arju/est
5.04.1991
georg@tftak.eu

Teenistuskäik

Töökohad ja ametid
01.10.2020–...   
AS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, MS seadmete vanemrakendusspetsialist (1,00)
01.09.2017–30.09.2020   
AS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, Teadur (0,75)
01.03.2017–29.08.2017   
AS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, GC-MS Application Specialist (0,75)
01.01.2016–19.06.2016   
Tallinna Tehnikaülikool, Matemaatika-loodusteaduskond, Geenitehnoloogia instituut, Genoomika ja proteoomika õppetool, spetsialist (1,00)
 
 
Haridustee
01.09.2016–...   
PhD in Chemistry and Gene Technology
15.09.2014–15.09.2015   
MSc (MMed) Forensic Toxicology
10.09.2010–10.07.2014   
BSc (Hons) Forensic Sciences

Kvalifikatsioon

Teaduskraadid
Georg Arju, PhD student, (sup) Raivo Vilu; Ildar Nisamedtinov, Development and Implementation of High-Throughput Omics in Microbial Studies, Tallinn University of Technology School of Science, Department of Chemistry and Biotechnology
 
 
Teadustöö põhisuunad
ETIS VALDKOND: 4. Loodusteadused ja tehnika; 4.11. Keemia ja keemiatehnika; CERCS VALDKOND: P300 Analüütiline keemia ; TÄPSUSTUS: Mass Spectrometry

Jooksvad projektid

Publikatsioonid

Klass
Aasta
Publikatsioon
 
1.1.
2022
Arju, G.; Berg, H. Y.; Lints, T.; Nisamedtinov, I. (2022). Methodology for Analysis of Peptide Consumption by Yeast during Fermentation of Enzymatic Protein Hydrolysate Supplemented Synthetic Medium Using UPLC-IMS-HRMS. Fermentation, 8 (4), #145. DOI: 10.3390/fermentation8040145.
1.1.
2020
Arju, G.; Taivosalo, A.; Pismennoi, D.; Lints, T.; Vilu, R.; Daneberga, Z.; Vorslova, S.; Renkonen, R.; Joenvaara, S. (2020). Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides. Foods, 9 (8), #979. DOI: 10.3390/foods9080979.
1.1.
2020
Rosend, J.; Kaleda, A.; Kuldjärv, R.; Arju, G.; Nisamedtinov, I. (2020). The effect of apple juice clarification and concentration on cider fermentation and properties of the final product. Foods, 9, 1401. DOI: 10.3390/foods9101401.
1.2.
2020
Witter, S.; Arju, G.; Junusova, M.; Kuhtinskaja, M.; Samoson, A.; Witter, R.; Vilu, R. (2020). Compound’s Pre-Screening of Withania somnifera, Baccopa monnieri and Centella asiatica Extracts. Journal of Biosciences and Medicines, 8 (9), 80−98. DOI: 10.4236/jbm.2020.89007.
1.1.
2019
Rosend, J.; Kuldjärv, R.; Arju, G.; Nisamedtinov, I. (2019). Yeast performance characterisation in different cider fermentation matrices. Agronomy Research, 17 (5), 2040−2053. DOI: 10.15159/AR.19.178.
1.1.
2015
Wightman, G.; Emery, F.; Austin, C.; Andersson, I.; Harcus, L.; Arju, G.; Steven, C. (2015). The interaction of fingermark deposits on metal surfaces and potential ways for visualisation. Forensic Science International, 249, 241−254. DOI: 10.1016/j.forsciint.2015.01.035.
8.06.2022