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Welcome to the Science Summit at UNGA76, a major contribution to advancing Science for the UN SDGs. Online from 14- September - 5 October 2021.
ISC will organise the second edition of the UNGA76 Science Summit around the 76th United Nations General Assembly (SSUNGA76) in September 2021. The objective of the virtual meeting will be to raise awareness of the role and contribution of science to the attainment of the United Nations Sustainable Development Goals. It will demonstrate initiatives that provide models for global science mechanisms and activities in support of the SDGs, particularly in science infrastructure and capacity building. Science is and will enable sustainable economic, environmental, and societal development. Science is more than a funding prioritisation exercise: science is impacting all areas of policy-making and is playing a more critical role in how policy objectives are achieved and the consequent benefit to people everywhere, including responses to global challenges.
Engagement with policy leadership is more important than ever: UNGA76 is a unique forum for science to demonstrate how policy and political leadership can benefit from innovation. Central to this is the role of nonstate actors and the multilateral fora, which increasingly determine how priorities are set. Science needs to be part of this dialogue and inform outputs through thought leadership, evidence, insights, analysis, and innovation.

Registration is available here.
avatar for Elena Velickova Nikova

Elena Velickova Nikova

Sts Cyril and Methodius University in Skopje
associate professor, Head of Institute of Organic Technolgy
Skopje, North Macedonia

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Elena Velickova Nikova (female) holds a degree in Food and Biotechnology Engineering (2001), master degree in Biotechnology from Sts Cyril and Methodius University in Skopje (UKIM, 2008) and a PhD (2013) in Food Technology from Sts Cyril and Methodius University in Skopje. She has ISO 9001:2015, ISO 17025:2018 and ISO: 22000:2018 certifications (2019).
She has developed her research among North Macedonia, Portugal, Bulgaria, Sweden and Italy in several fields of food technology and biotechnology. Currently, she is an associate professor and researcher at the Department of Food Technology and Biotechnology at the Faculty of Technology and Metallurgy, Sts Cyril and Methodius University in Skopje.
Her previous/current activities started with (1) Anaerobic-aerobic treatment of textile waste water at Instituto Superior Tecnico, University of Lisbon a) screening of microorganisms suitable for discoloration of textile effluents, b) testing different aerobic-anaerobic conditions, c) spectrophotometric evaluation of degraded diazo dye (2000); (2) Alternative sweeteners belonging to the polyhydroxyalcohols intended for food products a) selection of sweeteners (xylitol, sorbitol, erythrol), b) preparation of biscuits with alternative sweeteners, c) microbial and sensorial stability of biscuits over storage (2001-2004); (3) immobilization of biocatalyst (enzymes and cells) and their application in various processes at Bulgarian Academy of Science, a) synthesis and characterization of hydroxyethyl cellulose cryogels, b) immobilization of live cells in cryogels, c) ethanol production with regular and lyophilized cryogels with entrapped cells via fermentation( 2006-2008); (4) non-thermal preservation of strawberries at Lund University, Department of Food Technology, Engineering and Nutrition, Lund, Sweden, a) freezing of strawberries with trehalose and antifreeze protein, b) vacuum infusion, c) pulse electriec field treatment, d) drip loss and cell viability (2009), (5) edible films at Instituto Superior de Agronomia, Department of Agroindustrias, Lisbon, Portugal, a) synthesis and characterization of pure and modified chitosan films, b) strawwberries coating with edible film, c) stability evaluation of coated strawberries (2010-2012); (6) vacuum infusion of apples with trehalose at Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Italy, a) vacuum infusion of apples, b) characterization of impregnating solutions, c) characterization of infused apples (texture, color, respiartion rate, metabolic heat production, TD-NMR, microscopy) (2014); (7) edible films for intelligent packaging (at the moment).
Her professional career as a researcher was always coupled with teaching assignments: (1) Associate professor for several courses: Introduction to Food Engineering, Food Preservation Processes, Quality Control of Foodstuff (first cycle), Quality management, Sensory analysis, Legislation in food safety (second cycle), Food structure, Advances in food processing (third cycle) (2018- ); Assistant Profesor for Introduction to Food Engineering, Food Preservation Processes, Quality Control of Foodstuff, Isolation and purification of bioproducts (first cycle) (2013-2018), research and teaching assistant (2004-2013).
She published around 14 papers, 20 papers in proceedings and more than 30 conference posters and several exhibitions in fairs. She supervised undergraduate works (30) and master thesis (2) and participated in organization of professional training (3) and congresses (2).
She participated in 4 projects, she is a member of the Society of chemist and technologist of North Macedonia and a reviewer of referred international journals (8).