ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
Лисицын Андрей Борисович

Lisitsyn Andrey Borisovich

Academician of the Russian Academy of Sciences, Doctor of technical sciences, Professor, The winner of the State award of the Russian Federation in the field of a science and technics (Moscow, Russia)
Place of work:
The Gorbatov's All-Russian Meat Research Institute (VNIIMP)
Position:
Director
Address:
26, Talalikhina Str., 109316, Moscow 109316, Russia
Phone:
+7(495)676-9511
Field of expertise:
Forecasting of development of branch; studying, the system analysis, classification and practical use of data on food and technological adequacy of meat raw materials, a problem of formation, forecasting and management of characteristics of quality and safety of meat products in the course of their manufacturing and storage, designing of new kinds of meat products depending on their functional orientation, a substantiation of modes of technological processes of processing of the meat raw materials, high-quality meat products of the general, special and treatment-and-prophylactic appointments providing manufacture and guaranteeing their safety for consumers.
References to the scientist's profile
Work and research experience
  • 2017-present time – Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences;
  • 1992-2017 – Director, The Gorbatov's All-Russian Meat Research Institute;
  • 2009-2014 – vice-president of Russian Academy of Agrarian Sciences;
  • 1986-1992 – deputy director on scientific work, The Gorbatov's All-Russian Meat Research Institute;
  • 1978-1986 – the chief engineer, the director, Zhlobinsky meat-packing plant;
  • 1976-1978 – the chief engineer, Slutsky meat-packing plant;
  • 1972-1975 – post-graduate student, MTIMMP;
  • 1968-1972 – engineer KIPiA, the main metrologist, Mogilyov meat-packing plant.
Academic affiliations
  • The vice-president of "the Meat Union of Russia»;
  • Member of Presidium of Russian Academy of Agrarian Sciences;
  • Chairman of Technical Committee on standardization «Meat and meat production»;
  • Chairman of dissertational council of DM 006.021.01;
  • Chairman of the Commission of Russian Academy of Agrarian Sciences «Problems of standardization and certification of agricultural raw materials and foodstuff»;
  • Editor-in-chief of magazine «All about meat»;
  • Associate editor of magazines “Meat industry”, “Food-processing industry”, “Technology of meat” (Serbia), “Storage and agricultural raw materials processing».
Awards
  • 2014 – Academician of the Russian Academy of Sciences;
  • 2006 – Honour Award;
  • 2001 – Academician of Russian Academy of Agrarian Sciences;
  • 1999 – The winner of the State award of the Russian Federation in the field of a science and technics;
  • 1997 – Medal «In memory of the 850 anniversary of Moscow».
Significant publications in Russian and foreign issues
  1. Galstyan AG, Aksyonova LM, Lisitsyn AB, Oganesyants LA, Petrov AN. Modern approaches to storage and effective processing of agricultural products for obtaining high quality food products. Herald of the Russian Academy of Sciences. 2019;89(2):211–213. DOI: https://doi.org/10.1134/S1019331619020059.
  2. Galstyan AG, Aksyonova LM, Lisitsyn AB, Oganesyants LA, Petrov AN. Modern approaches to storage and effective processing of agricultural products for obtaining high-quality food products. Vestnik Rossijskoj Akademii Nauk. 2019;89(5):539–542. (In Russ.). DOI: https://doi.org/10.31857/S0869-5873895539-542.
  3. Lisitsyn AB, Chernukha IM, Lunina OI. To the question about meat freezing. Review. Theory and Practice of Meat Processing. 2019;4(2):27–31. DOI: https://doi.org/10.21323/2414-438X-2019-4-2-27-31.
  4. Baryshev MG, Lisitsyn AB, Polovodov YA, Polovodova AY. Influence of a low-frequency magnetic field on process of formation of monocrystals of ice in the cooled muscular tissue. All about the meat. 2019;(3):32–35. (In Russ.). DOI: https://doi.org/10.21323/2071-2499-2019-3-32-35.
  5. Makangali K, Taeva A, Lisitsyn A, Uzakov Y, Konysbaeva D, Victoria G. Study of the national cooked smoked meat products while tests with laboratory animals at the pathology models with the purpose to confirm the set of biocorrective features. Current Research in Nutrition and Food Science. 2018;6(2):536–551. DOI: https://doi.org/10.12944/CRNFSJ.6.2.28.
  6. Lisitsyn AB, Semenova AA, Kuznetsova TG, Dydykin AS, Nasonova VV. Study of the effect of sex and type of muscles on the development of quality defects in Turkey meat after the slaughter. Foods and Raw Materials. 2018;6(1):63–70. DOI: https://doi.org/10.21603/2308-4057-2018-1-63-70.
  7. Kozyrev IV, Mittelshtein TM, Pchelkina VA, Kuznetsova TG, Lisitsyn AB. Marbled beef quality grades under various ageing conditions. Foods and Raw Materials. 2018;6(2):429–437. DOI: https://doi.org/10.21603/2308-4057-2018-2-429-437.
  8. Lisitsyn AB, Chernukha IM, Lunina OI. Modern trends in the development of the functional food industry in Russia and abroad. Theory and Practice of Meat Processing. 2018;3(1):29–45. (In Russ.). DOI: https://doi.org/10.21323/2414-438X-2018-3-1-29-45.
  9. Bolshakova LS, Lisitsyn AB, Chernukha IM, Zubtsov YuN, Lukin DE, Lyublinsky SL. The study of the metabolism of iodotyrosines included in the iodized milk protein in rats. Problems of Nutrition. 2018;87(3):12–17. (In Russ.). DOI: https://doi.org/10.24411/0042-8833-2018-10026.
  10. Kudryashov LS, Lisitsyn AB. Quality and safety of long-term storage cooked sausages. Meat Industry. 2018;(10):12–16. (In Russ.).
  11. Lisitsyn AB, Chernukha IM, Lunina OI. Conjugated linoleic acid: new possibilities to create functional meat products. All about the meat. 2018;(5):14–17. (In Russ.). DOI: https://doi.org/10.21323/2071-2499-2018-5-14-17.
  12. Lisitsyn AB, Semenova AA, Kapovsky BR, Kuznetsova TG, Zakharov AN. An innovative method of fine comminution of meat raw material. An alternative to a longstanding tradition. Fleischwirtschaft. 2017;(2):60–65.