Lucian Cuibus
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Dep. Food Science
http://cercetare.usamvcluj.ro/ISV/asist-dr-lucian-cuibus/
http://cercetare.usamvcluj.ro/ISV/asist-dr-lucian-cuibus/ https://orcid.org/0000-0002-2742-5143 LUCIAN CUIBUS is Lecturer at at University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, Cluj-Napoca and also Executive Director from 2017 at the first Spin-Off of the University - Agronomia Agro Food Innvation SRL. He is fully committed to the management and development of Agronomia. He has entrepreneurial skills as since 2007 he is managing his own agro-food consultancy company and undertook several trainings in management and marketing; His management skills are also performed in the NGO sector, as since 2015 he is the Convivium Leader of Slow Food Cluj Transilvania Network, branch of Slow Food International Network, and also the Vice-president of ASAT Romania NGO (Community Supported Agriculture in Romania). He is also PhD in agro-food, being main co-author of more than 20 scientific papers, published in international journals with ISI impact factor indexed or BDI. His research experience with relevance for the present project was accumulated mainly in the course of his study time abroad as an Erasmus student and as a PhD student at the University of Bologna, Italy (Rank 51-100 in QS World University Rankings by Subject 2014 - Agriculture & Forestry), and also at the Polytechnic University of Valencia, Spain (Rank 51-100 in QS World University Rankings by Subject 2014 - Agriculture & Forestry). The research work conducted abroad was significant for developing good research skills and demonstrates the project leader’s ability to conduct independent, innovative, and high quality research. Latest research and development findings have direct impact in the economical, technical and social domains. The new technologies developed in recent years have generally been focused on rapidity and on cost-effectiveness of energy, while also observing environmental norms. Non-destructive methods represent a real option for the control of products and processes in the food industry; however, more researchers are necessary in this field. The development of new and increasingly sophisticated techniques for the authentication of food products is a major concern for researchers, food industry and consumers alike. More information about his activities you can see on BrainMap: U-1700-038K-2212.