ADVISORY CENTER OF PROFESSOR VLADIMIR NOVOSELOV
1A Arda str., POMORIE, 8200, Bulgaria, EU
Director: Vladimir Novoselov, Ph.D., M.D., Professor in Human Nutrition & Dietetics
Author/Developer of the VITA-TEST-1 diagnostics
MAIN RESEARCH DIRECTIONS OF PROFESSOR VLADIMIR NOVOSELOV:
- Assessment of actual nutrition of the population, development and scientific substantiation of new methods for testing the risk of micronutrient deficiencies
- Development and scientific substantiation of technologies for the production of healthy food stuffs, enriched foods, food supplements
- Biomedical assessment of wild-growing food raw materials, new food stuffs and food supplements based on them
- Development and experimental justification of ways to ensure human nutrition in emergency situations
SOME RESULTS - PUBLICATIONS, PATENTS:
- Publications: more than 400 scientific publications, 15 books
Patents for inventions - 17
Some patents:
- patent for invention No. 2328220 dated 10/02/2008 "Method of diagnosing the risk profile of vitamins and trace elements deficiencies"
- patent for invention No. 2036591 dated 06/09/1995 "Composition of ingredients for non-alcoholic balsam "Beriozka"
- patent for invention No. 2036590 dated 06/09/1995 "Composition of ingredients for non-alcoholic balsam "Ural Forest"
- patent for invention No. 2062039 dated 06/20/1996 "Method of preventive human nutrition in an emergency situations"
- patent (certificate) for invention (for useful model) No. 11680 dated 09/16/1999 "The portable set for assessing nutritional status indicators"
- patent (certificate) for invention (for useful model) No. 24789 dated 27/08/2002 "Booklet-Biotester for quantitative self-assessment of the level of personal risk of hypovitaminosis and microelementoses and for reasonable adjusting of the diet"
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Professor V.Novoselov is developer/owner of over 150 registered sets of the technical documentation for food industry enterprises - technical specifications + technological instructions for more than 2000 types of new food stuffs with improved consumer properties, enriched foods, food supplements.