See veebileht kasutab küpsiseid kasutaja sessiooni andmete hoidmiseks. Veebilehe kasutamisega nõustute ETISe kasutustingimustega. Loe rohkem
Olen nõus

Kristel Vene

https://www.etis.ee/CV/Kristel_Vene/est
5.04.1984
+372 51 38 547
kristel.vene@taltech.ee
http://flavodata.com
05.04.1984−01.08.2011 Kaseleht, Kristel
Flavodata is a database for off-flavors in food to prevent common mistakes, find answers if there are problems with your raw material or production

Teenistuskäik

Töökohad ja ametid
01.01.2019–...   
Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut, vanemlektor (1,00)
2018–...   
Flavodata OÜ, asutaja (0,15)
14.09.2015–...   
Filberton OÜ, omanik (0,15)
01.01.2015–...   
AS LKW Rotare, juhatuse liige
01.05.2018–31.12.2018   
Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut, Vanemteadur (1,00)
09.04.2018–30.04.2018   
Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut, Vanemteadur (0,75)
01.01.2017–08.04.2018   
Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut, Vanemteadur (0,25)
01.09.2015–29.06.2016   
Decto OÜ, osanik, arendaja (0,10)
01.01.2014–31.12.2016   
Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut, Toidutehnoloogia õppetool, Vanemteadur (0,25)
01.01.2008–31.12.2008   
Grazi Tehnikaülikool, teadur
01.09.2006–07.05.2018   
AS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, "Flavor Quality Control System" projektijuht (0,75)
01.01.2005–31.12.2005   
Wisconsin'i Ülikool, teadustöö assistent
01.01.2004–31.12.2004   
OÜ Businessgrain, juhtimiskonsultant
01.01.2002–31.12.2012   
LKW Rotare, sekretär-asjaajaja
 
 
Haridustee
2007–2012   
Tallinna Tehnikaülikool, keemia- ja materjalitehnoloogia, filosoofiadoktori kraad
2005–2007   
Tallinna Tehnikaülikool, Toidutehnika ja tootearendus, tehnikateaduste magister (cum laude)
2002–2005   
Tallinna Tehnikaülikool, Toidutehnika ja tootearendus, tehnikateaduste bakalaureus (cum laude)
1990–2002   
Tallinna 21. Kool, reaalklass (hõbemedal)
 
 
Teadusorganisatsiooniline ja -administratiivne tegevus
2010−2010   
5th Baltic Conference on Food Science and Technology. Peakorraldaja
 
 
Loometöö
Populaarteaduslik raamat "Seiklused lõhnade ja maitsete maailmas".
 
 
Lisainfo
Õppejõud "Toiduhügieen"
Tallinna Tehnikaülikooli õppejõud Bakalaureuse õppeaines "Toidu analüüsi alused"
Õppejõud "Toidu ohutus ja kvaliteet"
Õppejõud "Tootearendus"
Tallinna Tehnikaülikooli õppejõud vabaõppeaines "Olfaktomeetria praktiline kursus"

Kvalifikatsioon

Teaduskraadid
Kristel Vene, doktorikraad, 2012, (juh) Toomas Paalme; Erich Leitner, Determining aroma-active compounds in food using SPME-GC/MS and GC-Olfactometry (Aroomiühendite määramine toidus kasutades SPME-GC/MS ja GC-Olfaktomeetriat), Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut, Toidutehnoloogia õppetool
 
 
Teaduspreemiad ja tunnustused
2016, Kristel Vene, Riiklikult tunnustatud teaduse populariseerija
 
 
Teadustöö põhisuunad
ETIS VALDKOND: 1. Bio- ja keskkonnateadused; 1.7. Toiduteadused; CERCS VALDKOND: T430 Toiduainete ja jookide tehnoloogia ; TÄPSUSTUS: Toiduaroomi instrumentaalanalüüs. Kvantitatiivne sensoorne analüüs. Korrelatsioon sensoorse ja instrumentaalanalüüsi vahel

Jooksvad projektid

Lõppenud projektid

Juhendamisel väitekirjad

Juhendatud väitekirjad

Publikatsioonid

Klass
Aasta
Publikatsioon
 
6.6.
2021
Vene, K; Zweers, S. K. T. (2021). Odour-Active Compounds in Homemade Kvass. EC Nutrition, 59−73.
1.1.
2018
Panebianco, C.; Kelman, E.; Vene, K.; Gioffreda, D.; Tavano, F.; Vilu, R.; Terracciano, F.; Pata, I.; Adamberg, K.; Andriulli, A.; Pazienza, V. (2018). Cancer sniffer dogs: how can we translate this peculiarity in the laboratory medicine? Results of a pilot study on gastrointestinal cancers. Clinical Chemistry and Laboratory Medicine (CCLM), 56 (1), 138−146. DOI: 10.1515/cclm-2016-1158.
1.1.
2018
Kortesniemi, M.; Rosenvald, S.; Laaksonen, O.; Vanag, A.; Ollikka, T.; Vene, K.; Yang, B. (2018). Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chemistry, 246, 351−359. DOI: 10.1016/j.foodchem.2017.10.069.
5.2.
2017
Rosenvald, S.; Kortesniemi, M.; Laaksonen, O.; Ollikka, T.; Vene, K.; Yang, B. (2017). Correlation of gc-o and sensory data of Finnish honeys – methods and challenges. In: . 12th Pangborn Sensory Science Symposium, Rhode Island, USA, August 20-24, 2017..
1.1.
2016
Seisonen, S.; Vene, K.; Koppel, K. (2016). The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data. Food Chemistry, 210 (1), 530−540.10.1016/j.foodchem.2016.04.134.
5.2.
2016
Rosenvald, S. (2016). An overview of statistical methods currently used for correlating sensory properties of food with its volatile composition. In: . Sensometrics conference, Brighton, UK, July 26-29, 2016.
1.1.
2015
Seisonen, S.; Kivima, E.; Vene, K. (2015). Characterization of the aroma profile of different honeys and corresponding flowers using solid phase microextraction and gas chromatography-mass spectrometry/olfactometry. Food Chemistry, 169, 34−40. DOI: 10.1016/j.foodchem.2014.07.125.
3.4.
2015
Vene, Kristel; Kajava Keili (2015). Identification of a medicinal off-flavour in pickle brine. Flavour Science Proceedings of the XIV Weurman Flavour Research Symposium. Context Products Ltd, 555−560.
6.4.
2015
Vene, Kristel (2015). Seiklused lõhnade ja maitsete maailmas. Studium Kirjastus OÜ.
5.2.
2014
Rosenvald, Sirli (2014). Characterization of the aroma profiles of different honeys and corresponding flowers using SPME-GC/MS and GC-Olfactometry. In: . Foodbalt 2014, Jelgava, Latvia, May 8-9, 2014..
5.2.
2014
Kajava, K., Rosenvald, S.; Vene, K.; Kuldjärv, R. (2014). Correlation of gas chromatography-olfactometry and sensory descriptive analysis of oregano samples by PLSR. In: . 8th International Conference of Partial Least Square Regression and Related Methods, 2014, Paris, France May 26-28..
1.1.
2013
Vene, K.; Seisonen, S.; Koppel, K.; Leitner, E.; Paalme, T. (2013). A Method for GC-Olfactometry Panel Training. Chemosensory Perception, 6 (4), 179−189. DOI: 10.1007/s12078-013-9156-x.
5.2.
2013
Kajava, K.; Vene, K.; Kuldjärv, R. (2013). Comparing aroma profiles of different forms of basil using GC-Olfactometry and descriptive sensory analysis. Book of abstracts: 10th Pangborn Sensory Science Symposium: 10th Pangborn Sensory Science Symposium, Rio de Janeiro, Brazil, 11.-15. August, 2013. Elsevier, 1.
2.3.
2012
(2012). Identification of Aroma Compounds in Food Using SPME-GC/MS and GC-Olfactometry. (Tallinna Tehnikaülikool). Tallinn: Tallinn University of Technology Press.
1.1.
2011
Kaseleht, K.; Paalme, T.; Mihhalevski, A.; Sarand, I. (2011). Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction. International Journal of Food Science & Technology, 46 (9), 1940−1946. DOI: 10.1111/j.1365-2621.2011.02705.x.
1.1.
2011
Kaseleht, K.; Leitner, E.; Paalme, T. (2011). Determining Aroma-active Compounds in Kama Flour Using SPME-GC/MS and GC-Olfactometry. Flavour and Fragrance Journal, 26 (2), 122−128. DOI: 10.1002/ffj.2032.
1.1.
2011
Kaseleht, K., Paalme, T., Nisamedtinov, I. (2011). Quantitative Analysis of Acetaldehyde in Foods Consumed by Children using SPME/GC-MS(Tof), On-fiber Derivatization and Deuterated Acetaldehyde as an Internal Standard. Agronomy Research, 9 (2), 395−401.
5.2.
2010
Kaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, Inga (2010). Study on volatile compound production by individual lactic acid bacteria in dough using multiple headspace extraction. Food and Nutrition: The 5th Baltic Conference on Food Science and Technology FOODBALT-2010. Tallinn University of Technology, 97−97.
5.2.
2009
Kaseleht, K. (2009). Quantitative Analysis of Acetaldehyde in Bread with SPME-GC/MS. 4th Baltic Conference on Food Science and Technology: Foodbalt-2009, Kaunas, May 12-13. Ed. Petras Rimantas Venskutonis. Kaunas Technologija, 82.
3.4.
2008
Kaseleht, Kristel; Leitner, Erich (2008). OPTIMIZATION OF THE AUTOMATED SPME METHOD FOR THE ANALYSIS OF VOLATILE COMPOUNDS IN TRADITIONAL ESTONIAN FOOD (KAMA AND KVASS) USING GC/MS. Tagungsband LMCH, 384−389.
5.2.
2008
Kaseleht, Kristel; Leitner, Erich (2008). Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Kama Using GC/MS.
3.2.
2007
Kaseleht, K.; Paalme, T. (2007). Determining aroma compounds using GC/MS. Food and Nutrition, 80−83.
5.2.
2007
Kaseleht, Kristel (2007). Optimization of Solid-Phase Microextraction for the Analyzis of Volatile Compounds in Different Food Matrixes. FOODBALT 2007: 2nd Baltic Conference on Food Science and Technology; 13-14.06.2007; Kaunas. , 29.
6.7.
2007
Kaseleht, K. (2007). Aroomiühendite määramine gaaskromatograaf/mass-spektromeetril : magistritöö. (Magistritöö, Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut ). Tallinna Tehnikaülikool.

Tööstusomand

5.04.2022

Kristel Vene

https://www.etis.ee/CV/Kristel_Vene/eng
5.04.1984
+372 51 38 547
kristel.vene@taltech.ee
05.04.1984−01.08.2011 Kaseleht, Kristel
Food flavor is a passion and while spiced up with an entrepreneurial
spirit big things can happen. Flavor research, consulting, product
development, workshops, teaching and science popularisation is all
part of the “SOUP FOR THE SOUL” and perhaps one day we will all taste
food and think not only liking-not- liking, but flavor molecules it
consists of! Being successful at work is supported by balance of mind
and body - active lifestyle, dancing, orienteering and quality time with
family is a must.

Career

Institutions and positions
01.01.2019–...   
Tallinn University of Technology , School of Science, Department of Chemistry and Biotechnology, Senior Lecturer (1,00)
2018–...   
Flavodata OÜ, founder (0,15)
14.09.2015–...   
Filberton OÜ, owner (0,15)
01.01.2015–...   
AS LKW Rotare, member of the board
01.05.2018–31.12.2018   
Tallinn University of Technology , School of Science, Department of Chemistry and Biotechnology, Senior Researcher (1,00)
09.04.2018–30.04.2018   
Tallinn University of Technology , School of Science, Department of Chemistry and Biotechnology, Senior Researcher (0,75)
01.01.2017–08.04.2018   
Tallinn University of Technology , School of Science, Department of Chemistry and Biotechnology, Senior researcher (0,25)
01.09.2015–29.06.2016   
Decto OÜ, co-founder, developer (0,10)
01.01.2014–31.12.2016   
Tallinn University of Technology , Faculty of Chemical and Materials Technology, Department of Food Processing, Chair of Food Technology, Senior researcher (0,25)
01.01.2008–31.12.2008   
Graz University of Technology, researcher
01.09.2006–07.05.2018   
Center of Food and Fermentation Technologies, "Flavor Quality Control System" project leader (0,75)
01.01.2005–31.12.2005   
University Wisconsin – Madison, Food Science Department. Research assistant
01.01.2004–31.12.2004   
OÜ Businessgrain, consultant
01.01.2002–31.12.2012   
LKW Rotare, secretary
 
 
Education
2007–2012   
Tallinn University of Technology, chemical and materials technology, Doctor of Philosophy
2005–2007   
Tallinn University of Technology, Food engineering and product development, MSc (cum laude)
2002–2005   
Tallinn University of Technology, Food engineering and product development, BSc (cum laude)
1990–2002   
Tallinn Secondary School no. 21,(silver medal)
 
 
R&D related managerial and administrative work
2010−2010   
5th Baltic Conference on Food Science and Technology. Chair of organizing committee
 
 
Creative work
Popular science book "Adventures in the flavour wounderland".
 
 
Additional information
Lecturer "Food hygiene"
Teaching BSc subject "Principles of Food Analyses" at Tallinn University of Technology
Lecturer "Food safety and quality"
Lecturer "Product development"
Teaching "Practical course in olfactometry" at Tallinn University of Technology

Qualifications

Academic degrees
Kristel Vene, Doctor's Degree, 2012, (sup) Toomas Paalme; Erich Leitner, Determining aroma-active compounds in food using SPME-GC/MS and GC-Olfactometry, Tallinn University of Technology Faculty of Chemical and Materials Technology, Department of Food Processing, Chair of Food Technology
 
 
Honours & awards
2016, Kristel Vene, National Science Popularization award
 
 
Fields of research
ETIS RESEARCH FIELD: 1. Biosciences and Environment; 1.7. Food Sciences; CERCS RESEARCH FIELD: T430 Food and drink technology ; SPECIFICATION: Instrumental aroma analysis. Quantitative descriptive sensory analysis. Correlation of sensory and instrumental analysis.
 
 

Projects in progress

Completed projects

Dissertations under supervision

Supervised dissertations

Publications

Category
Year
Publication
 
6.6.
2021
Vene, K; Zweers, S. K. T. (2021). Odour-Active Compounds in Homemade Kvass. EC Nutrition, 59−73.
1.1.
2018
Panebianco, C.; Kelman, E.; Vene, K.; Gioffreda, D.; Tavano, F.; Vilu, R.; Terracciano, F.; Pata, I.; Adamberg, K.; Andriulli, A.; Pazienza, V. (2018). Cancer sniffer dogs: how can we translate this peculiarity in the laboratory medicine? Results of a pilot study on gastrointestinal cancers. Clinical Chemistry and Laboratory Medicine (CCLM), 56 (1), 138−146. DOI: 10.1515/cclm-2016-1158.
1.1.
2018
Kortesniemi, M.; Rosenvald, S.; Laaksonen, O.; Vanag, A.; Ollikka, T.; Vene, K.; Yang, B. (2018). Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences. Food Chemistry, 246, 351−359. DOI: 10.1016/j.foodchem.2017.10.069.
5.2.
2017
Rosenvald, S.; Kortesniemi, M.; Laaksonen, O.; Ollikka, T.; Vene, K.; Yang, B. (2017). Correlation of gc-o and sensory data of Finnish honeys – methods and challenges. In: . 12th Pangborn Sensory Science Symposium, Rhode Island, USA, August 20-24, 2017..
1.1.
2016
Seisonen, S.; Vene, K.; Koppel, K. (2016). The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data. Food Chemistry, 210 (1), 530−540.10.1016/j.foodchem.2016.04.134.
5.2.
2016
Rosenvald, S. (2016). An overview of statistical methods currently used for correlating sensory properties of food with its volatile composition. In: . Sensometrics conference, Brighton, UK, July 26-29, 2016.
1.1.
2015
Seisonen, S.; Kivima, E.; Vene, K. (2015). Characterization of the aroma profile of different honeys and corresponding flowers using solid phase microextraction and gas chromatography-mass spectrometry/olfactometry. Food Chemistry, 169, 34−40. DOI: 10.1016/j.foodchem.2014.07.125.
3.4.
2015
Vene, Kristel; Kajava Keili (2015). Identification of a medicinal off-flavour in pickle brine. Flavour Science Proceedings of the XIV Weurman Flavour Research Symposium. Context Products Ltd, 555−560.
6.4.
2015
Vene, Kristel (2015). Seiklused lõhnade ja maitsete maailmas [Adventures in flavor wonderland]. Studium Kirjastus OÜ.
5.2.
2014
Rosenvald, Sirli (2014). Characterization of the aroma profiles of different honeys and corresponding flowers using SPME-GC/MS and GC-Olfactometry. In: . Foodbalt 2014, Jelgava, Latvia, May 8-9, 2014..
5.2.
2014
Kajava, K., Rosenvald, S.; Vene, K.; Kuldjärv, R. (2014). Correlation of gas chromatography-olfactometry and sensory descriptive analysis of oregano samples by PLSR. In: . 8th International Conference of Partial Least Square Regression and Related Methods, 2014, Paris, France May 26-28..
1.1.
2013
Vene, K.; Seisonen, S.; Koppel, K.; Leitner, E.; Paalme, T. (2013). A Method for GC-Olfactometry Panel Training. Chemosensory Perception, 6 (4), 179−189. DOI: 10.1007/s12078-013-9156-x.
5.2.
2013
Kajava, K.; Vene, K.; Kuldjärv, R. (2013). Comparing aroma profiles of different forms of basil using GC-Olfactometry and descriptive sensory analysis. Book of abstracts: 10th Pangborn Sensory Science Symposium: 10th Pangborn Sensory Science Symposium, Rio de Janeiro, Brazil, 11.-15. August, 2013. Elsevier, 1.
2.3.
2012
(2012). Identification of Aroma Compounds in Food Using SPME-GC/MS and GC-Olfactometry. (Tallinna Tehnikaülikool). Tallinn: Tallinn University of Technology Press.
1.1.
2011
Kaseleht, K.; Paalme, T.; Mihhalevski, A.; Sarand, I. (2011). Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction. International Journal of Food Science & Technology, 46 (9), 1940−1946. DOI: 10.1111/j.1365-2621.2011.02705.x.
1.1.
2011
Kaseleht, K.; Leitner, E.; Paalme, T. (2011). Determining Aroma-active Compounds in Kama Flour Using SPME-GC/MS and GC-Olfactometry. Flavour and Fragrance Journal, 26 (2), 122−128. DOI: 10.1002/ffj.2032.
1.1.
2011
Kaseleht, K., Paalme, T., Nisamedtinov, I. (2011). Quantitative Analysis of Acetaldehyde in Foods Consumed by Children using SPME/GC-MS(Tof), On-fiber Derivatization and Deuterated Acetaldehyde as an Internal Standard. Agronomy Research, 9 (2), 395−401.
5.2.
2010
Kaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, Inga (2010). Study on volatile compound production by individual lactic acid bacteria in dough using multiple headspace extraction. Food and Nutrition: The 5th Baltic Conference on Food Science and Technology FOODBALT-2010. Tallinn University of Technology, 97−97.
5.2.
2009
Kaseleht, K. (2009). Quantitative Analysis of Acetaldehyde in Bread with SPME-GC/MS. 4th Baltic Conference on Food Science and Technology: Foodbalt-2009, Kaunas, May 12-13. Ed. Petras Rimantas Venskutonis. Kaunas Technologija, 82.
3.4.
2008
Kaseleht, Kristel; Leitner, Erich (2008). OPTIMIZATION OF THE AUTOMATED SPME METHOD FOR THE ANALYSIS OF VOLATILE COMPOUNDS IN TRADITIONAL ESTONIAN FOOD (KAMA AND KVASS) USING GC/MS. Tagungsband LMCH, 384−389.
5.2.
2008
Kaseleht, Kristel; Leitner, Erich (2008). Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Kama Using GC/MS.
3.2.
2007
Kaseleht, K.; Paalme, T. (2007). Determining aroma compounds using GC/MS. Food and Nutrition, 80−83.
5.2.
2007
Kaseleht, Kristel (2007). Optimization of Solid-Phase Microextraction for the Analyzis of Volatile Compounds in Different Food Matrixes. FOODBALT 2007: 2nd Baltic Conference on Food Science and Technology; 13-14.06.2007; Kaunas. , 29.
6.7.
2007
Kaseleht, K. (2007). Aroomiühendite määramine gaaskromatograaf/mass-spektromeetril : magistritöö [Determining aroma compounds using GC/MS : Master Thesis]. (Magistritöö, Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut ). Tallinna Tehnikaülikool.

Industrial property

5.04.2022