ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
Оганесянц Лев Арсенович

Lev A. Oganesyants

Member of the Russian Academy of Sciences, Doctor of Technical Sciences, Professor, Honored Worker of Science of the Russian Federation (Moscow, Russia)
Place of work:
Russian Research Institute for Wine, Beer and Soft Drink Industries
Position:
Director
Address:
7 Rosslimo St., Moscow, Russia 119021
Phone:
+7(499) 246-67-69
Field of expertise:

quality and safety issues of wine, beer, mineral waters and soft drinks; 

new functional drinks for different regions and age groups; 

new technologies of wine aging; new wines and cognacs; market competitiveness of alcoholic beverages.

References to the scientist's profile
Qualifications
  • 1999 – Doctor of Technical Sciences (Technology of grape, fruit and berry drinks and wines);
  • 1984 – Candidate of Technical Sciences (Technology of grape, fruit and berry drinks and wines);
  • 1975 – graduated from the Institute of Food Industry (Technical engineer in wine production);
  • 1972 – graduated from the Moscow Technological Institute of Food Industry (Technical engineer in Bakery and Confectionery).
Work and research experience

2002 – 2017: Director of the Russian Research Institute for Wine, Beer and Soft Drink Industries, branch of the Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences (Russia);

founder of the scientific school “Oak wood as a means of intensification of physicochemical and biochemical processes in beverage industry”.
1989 – 2002: Deputy Director of the Russian Research Institute for Wine, Beer and Soft Drink Industries;

1986 – 1989: Department Head at the Russian Research Institute for Wine, Beer and Soft Drink Industries;

1985 – 1986: section leader at the Moscow branch of the Magarach Research Institute of Viticulture and Wine-making;

1978 – 1985: assistant researcher at the Moscow branch of the Magarach Research Institute of Viticulture and Wine-making;

1976 – 1978: senior technical engineer at the Sojuzplodoprom Union, Ministry of Agriculture of the USSR;

1974 – 1976: shop foreman at a soft-drink factory;

1972 – 1973: shop foreman at Moldkhlebprom confectionery.

Academic affiliations
  • Member of the Bureau of the Department of Storage and Processing of Agricultural Products of the Russian Academy of Agricultural Sciences;
  • Expert of Higher Certification Commission of Russia for agricultural sciences;
  • Chairman of the Interstate Technical Committee for Standardization "TK 091" – "Beer and nonalcoholic and winemaking products";
  • Member of the Presidium of the Expert Council of the Federal Service for Alcohol Market Regulation;
  • Chairman of the Academic Council of the State Scientific Research Institute of the All-Union Scientific Research Institute of the Republic of Bashkortostan;
  • Chairman of the Council for the Defense of Doctoral and Candidate theses;
  • Member of the Dissertation Council at the Moscow State University of Food Production;
  • Chairman of the state exam committee at the Moscow State University of Technology and Management (Modcow).
Editorial membership
  • Wine-making and Viticulture;
  • Beer and Drinks;
  • Storage and Processing of Agricultural Raw Materials;
  • Food Industry.
Awards
  • 2013 – Honored Worker of Science of the Russian Federation;
  • 2013 – Member of the Russian Academy of Sciences;
  • 2011 – State Prize of the Republic of Dagestan for the research project "Natural functional soft drinks as a means of health promotion among various population groups";
  • 2007 – second-class medal of the Order of Merit for the Motherland;
  • 2005 – Member of the Russian Academy of Agricultural Sciences ;
  • 5 medals of the USSR and the Russian Federation, badge of honor "Inventor of the USSR".
Significant publications in Russian and foreign issues
  1. Oganesyants LA, Panasyuk AL, Kuzmina EI, Sviridov DA, Nurmukhanbetova DE. Isotope mass spectrometry application for the abiogenic alcohols detection in grape wines. News of the National Academy of Sciences of the Republic of Kazakhstan, Series of Geology and Technical Sciences. 2019;3(435):53–59. DOI: https://doi.org/10.32014/2019.2518-170X.67.
  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. Herald of the Russian Academy of Sciences. 2019;89(2):211–213. DOI: https://doi.org/10.1134/S1019331619020059.
  3. Oganesyants LA, Peschanskaya VA, Krikunova LN, Dubinina EV. Research of technological parameters and criteria for evaluating distillate production from dried Jerusalem artichoke. Carpathian Journal of Food Science and Technology. 2019;11(2):185–196. DOI: https://doi.org/10.34302/crpjfst/2019.11.2.15.
  4. Oganesyants LA, Panasyuk AL. The world trade development by wine in the new millennium. Beer and beverages. 2019;(1):14–16. (In Russ.).
  5. Oganesyants LA, Vafin RR, Galstyan AG, Semipyatniy VK, Khurshudyan SA, Ryabova AE. Prospects for DNA authentication in wine production monitoring. Foods and Raw Materials. 2018;6(2):438–448. DOI: https://doi.org/10.21603/2308-4057-2018-2-438-448.
  6. Oganesyants LA, Khurshudyan SA, Galstyan AG, Semipyatny VK, Ryabova AE, Vafin RR, et al. Base matrices – Invariant digital identifiers of food products. News of the National Academy of Sciences of the Republic of Kazakhstan, Series of Geology and Technical Sciences. 2018;6(432):6–15. DOI: https://doi.org/10.32014/2018.2518-170X.30.
  7. Oganesyantz LA, Khurshudyan SA, Galstyan AG. Food quality monitoring is a basic element of the strategy. Production Quality Control. 2018;(4):56–59. (In Russ.).
  8. Oganesyants LA, Peschanskaya VA, Dubinina EV. Improvement of quality assessment of table wine materials for sparkling wines. Beer and beverages. 2018;(3):72–75. (In Russ.).
  9. Oganesyants LA, Peschanskaya VA, Krikunova LN. Feasibility study the efficiency of obtaining distillates from the returnable waste of bread-baking production. Beer and beverages. 2018;(2):66–69. (In Russ.).
  10. Oganesyants LA, Peschanskaya VA, Krikunova LN, Obodeeva ON. Creation of technology of alcoholic beverages on the basis of the Jerusalem artichoke distillate. Part 2. Step of fermentation of the saccharified wort. Beer and beverages. 2017;(1):26–29. (In Russ.).