Karine M. Grigoryan
Biography
Education
1984 - 1990: Russian Nutrition Institute, Laboratory of mycotoxins
1981 - 1984: Yerevan State University, Specialization biologist-botanist, (Post-graduated course)
1976 - 1980: Yerevan State University, Faculty of Biology,
1972: Tbilisi Teachers’ Training Institute

Academic degree
“Mycobiota of animal fats and their toxicity”. Moscow State University. 25.05.1990
Professional experience
2003 - present: Yerevan State University, Faculty of Biology, Senior Researcher
2015 - present: Ambassador of GHI in Armenia
2014 - present: Head of Working Group “ Prevention of contamination dried fruits by mycotoxins”
2013 - present: Head of “ Meat, Poultry Meat, Fish, Egg and their products” The Technical Commission of State National Standads Institute of RA
2012 - 2014: AUA, Scientist, American University of Armenia, Hakobian Center for the Environment
2010 - present - Head of Armenian Society of Food Science &Technology and EHEDG-Armenia (European Hygienic Engineering & Design Group
2000 - 2005: Researcher, USDA- Marketing Assistance Program (USDA-MAP) (in milk and milk product processing, wine production).
1996 - 2003: Yerevan State University, Faculty of Biology, Researcher ;
1998 - 2002: Evroterm- Noyan Laboratory supervisor of Microbiological specification of products (juice and milk); Artashat Cannery, Consultant– Laboratory of quality control;
1994 - 1999: Head of Division of Microbiological Safety of Food Products, “The State National Standads Institute of Republic of Armenia.
1981 - 1991: Junior Scientific Researcher, Yerevan State University, Department of Biology

Academic courses
2016 - present: Food Microbiology and Hygiene, Yerevan State University
Food Toxicology, Yerevan State University; Chemical contaminants of food, Yerevan State University; Introduction of Biosafety, Yerevan State University
2010 - 2011: Introduction to Food Safety. National Academy of Science of Armenia Food Microbiology. Yerevan State University;
2006 - 2010: Biological Safety of Food. Yerevan State University; Methods of Analyses of Food. Yerevan State University;
1999 - 2006: Mycotoxicology. Yerevan State University; Certification and standartization ;
1990 - 1999: Methods of Food Analyses, YSU; Yerevan State University.

Scale of professional interests
Food Microbiology, Mycotoxicology, Mycology, Food Safety and Quality

Participation in grant projects
2018 15-17 October: Organizer of B-FOST Congress in Armenia;
2014 - 2016: State Committee of Science, Armenian-Belarus grant: “Comparative studies of microbial flora of trout aquaculture for developing of rapid identification methods in Armenia and Belarus”, 13PБ-032, Principal investigator;
2014 - 2017: Grant SUAFRI-EPC— Supporting the Uptake of Agri-Food Research Results into Innovation with EPC countries, 609553, FP7-INCO-2013-9, CCA.
2013: Grant The 4th MoniQA International Conference in Budapest, Hungary, 26 February - 01 March 2013;
2012: Grant 4th European Networking Event, S&T Int. Cooperation Network for Central Asian and South Caucasus Countries (IncoNet CA/SC), 8 – 9 March, 2012 Dusseldorf, Germany
2012: EHEDG Subgroup “Fish Processing», Meeting; Date: 14 January 2012
2012: EHEDG World Congress on Hygienic Engineering & Design 2012 – Spain,7 to 8 November 2012 in Valencia;
2010: National Scholarship Program of the Slovak Republic in frame SAIA Program, post doctoral scholarship, researcher.
2008: National Scholarship Program of the Slovak Republic in frame SAIA Program, post doctoral scholarship.
2008: State Committee of Science, grant: Mycotoxicological Risks assessment during processing spices and medicinal plants; 0611 Principal Investigator;
2007: USDA-CARD, grant “XIIth International IUPAC Symposium on Mycotoxins and Phycotoxins, May 21-25, 2007 Istanbul, Turkey;
2007: ANSEF grant : 2007- 07-82-NS-biotech: Unraveling Synergism between Bioactive Compounds in Sour Cherries, Principal investigator;
2006: FAO: Codex Alimentarius, grant: 38th session Codex Committee on Food Additives and Contaminants, 24 – 26 April, 2006, The Hague, The Netherlands;
2006: NFSAT TG 2006/13 “ 2006 EFFoST Annual Meeting/Total Food: Sustainability of the Agri-Food Chain, The Hague, The Netherlands, 7-9 November;
2005: State Committee of Science, grant: Mycotoxicological Risks assessment during processing spices and medicinal plants,063; Principal Investigator;
2005: FP6/FP7 grant: Injoy&Train East European Co-operation Network for International Joint Training in FP6/FP7 Food Quality and Safety for EU-Kazakhstan-Russia-Ukraine-Armenia-Belarus Countries, Researcher;
2005: ANSEF grant: 2005–05-NS-biotech-81: Tart Cherries as a Possible High Source of Antioxidants, Principal investigator;
2004: ANSEF grant: 2004-04-NS-botech-88-27: Hawthorn (Crataegus spp.) as a Possible High Source of Bioactive Compounds, Principal investigator;
2003: FARA-USDA-MAP grant: CONTROL OF GAS-FORMING DEFECTS IN ARMENIAN CHEESE, Principal investigator;
2003: Michigan State University. The National Food Safety and Toxicology Centre. 2003, 25.07 – 28.08 in frame Cochran Program.
2002: USDA-MAP grant: Reconstruction and equipment for Laboratory of Food Biocontrol in YSU (In cheeses production area) , Principal investigator;
2002: FARA-USDA-MAP grant: Production and use pectinaze in wine industry from local strains –A.Nigri section, Principal investigator;
2001: USDA-MAP,grant : Viral and Bacterial Disease of Potatoes”; Researcher
2001: FARA-USDA-MAP, grant: Microbiological safety of traditional chesses – Lori. Principal Investigator.

Languages
Russian, Armenian, English

Professional membership
The European Federation on Food Sciences and Technologies( www.effost.org ), International Commission on Honey (HIC), Armenian Botanical Society, International Organization on Packing and Export of Honey(HIPA),
European Hygienic Engineering and Design Group (EHEDG, www.ehedg.org ),
Global Harmonization Initiative (GHI ), EUROFINS (www.eurofins.com).,
Russian Union Juice Production (www.rsps.ru);
“New Food” Journal, Editorial Board: www.newfoodmagazine.com

Awards received
Michigan State University. The National Food Safety and Toxicology Center.
2003. 25.07 – 28.08 in frame Cochran Programm.

karina@ysu.am

Karine M. Grigoryan

Senior Researcher | Faculty of Biology
 
 

Book

Grigoryan K.

Regulating Safety of Traditional and Ethic Foods | Chapter 12, Safety of honey, Elsevier, 2016, p. 217-243.
 

Article

Grigoryan Karine, Grigori Badalyan, Levon Nersisyan, Levon Tavadyan, Mariam Sargsyan

Inactivation kinetics of Escherichia coli and Staphylococcus aureus by a Hydrogen Peroxide based disinfectant | Journal of Hygienic Engineering and Design (JHEDG), 2018, v. 23, p. 8-11. (SCOPUS)

M. Ginovyan, V. Hovsepyan, M. Sargsyan, K. Grogoryan, A. Trchounian

Antibiotic resistance of Pseudomonas species isolated from Armenian fish farms | Труды ВНИРО. 2017, 167, стр. 163-173 |

Григорян К. М., Саргсян М. П.

Влияние видов рода Pseudomonas spp. на микробиологическое качество и безопасность переработанной аквакультуры форели в производственных условиях | Հայաստանի կենսաբանական հանդես, 1 (69), 2017.Հատոր LXIX, Հատուկ համար, Կենսաքիմիկոսների հայկական ասոցիացիա, Գիտավողով II , Հայ կանանց նոաճումները կենսաբանական գիտությունների ոլորտում, Հոկտեմբեռի 11 – 13, 2017, Երևան, Հայաստան, ՀՀ ԳԱԱ «Գիտություն» հրատարակչություն, էջ 35-39

Hakobyan L. L., Grigoryan K., Trchounian A. H.

Микобиота культуры красного перца на разных стадия вегетации и обработки | Հայաստանի կենսաբանական հանդես, 1 (69), 2017. Հատոր LXIX, Հատուկ համար, Կենսաքիմիկոսների հայկական ասոցիացիա, Գիտավողով II, Հայ կանանց նոաճումները կենսաբանական գիտությունների ոլորտում, Հոկտեմբեռի 11 – 13, Երևան, Հայաստան, ՀՀ ԳԱԱ «Գիտություն» հրատարակչություն. էջ 113-117

K. M. Grigoryan, L. L. Hakobyan

Effect of water activity, pH and temperature on contamination level of dried vine fruite by filamentous fungi during storage (Ջրի ակտիվության, pH-ի և պահեստավորման ջերմաստիճանի ազդեցությունը միցելիալ սնկերով չորացրած խաղողի աղտոտվածությն աստիճանի վրա) | ԵՊՀ Գիտական տեղեկագիր: Քիմիա և կենսաբանություն, 2015 #3, էջ 23-28 |
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Thesis

Karine Grigoryan, Lusine Hakobyan, Mariam Sargsyan, Varduhi Ovsepyan

Assesment of contamination of dried thyme by aflatoxigenic fungi in period from 2012 to 2017 | 1st GHI World Congress on Food Safety and Security. 2019, p. 88 |

G. Badalyan, Grigoryan K., H.Werner Bellin, E. Bugge, Thorkell H. Halldorsson, Stefan Hamacher, Tadeusz Matuszek, Torsten Rusko, Roger Scheffler, Hein Timmerman, Ray Tomsett, Peter Uttrup Sanja Vidaček

Hygienic design requirements for processing of fresh fish | Guideline EHEDG: Doc.49, p. 44, 2017

Grigoryan K., Sargsyan M.

The Antibacterial Activity of Armenian Bee Pollen against Foodborne Pathogenic Bacteria | Apimondia 2013, International Congress, September 29 –Octpber 4, Ukraine, Kyiv, 2013, p. 145

Grigoryan K., Mohácsi-Farkas Cs., Badalyan G., Haruthunyan A., Sargsyan M.

Comparative studies on biocidal activity of nano-silver and peroxyacetic acid against growth of food spoilage yeasts prevalent in juice industry | The Second North and East European Congress on Food, Kyiv, NEEFood-2013, p. 147

Karine Grigoryan, Mariam Sargsyan, Lusine Hakobyan, Grigor Badalyan

Inhibition activity of ethanol extracts of propolis (EEP) against mycotoxigenic fungi | Int.Conference HIC meeting in Greece, Crete, 5-7 April, 2010, p.255
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