Dr. Tetiana Golikova holds a Ph.D. in baking technology from Department of Technology of Bread, Confectionery, Macaroni Products and Food Concentrates of National University of Food Technologies (NUFT) in Kyiv, Ukraine. At present she is Associate Professor at the Department of Nutrition and Restaurant Business of NUFT. Research interests are related to the complex quality assessment of food products, increasing of nutritional value of bread and macaroni products, using of non-traditional raw materials for creating of healthy food. She has more than 70 research papers to her credit including publications at European Food congresses of EFFoST and ISEKI_Food. She is on the Editorial Board of Food Safety Magazine. She is an author of the study guide “Culinary ethnology” edited by NUFT (in press). Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Mark Shamtsyan is professor at the St. Petersburg State Institute of Technology (Technical University), consultant of Taiyo Kagaku Co., Ltd. (Japan), president of RUSFoST, chair of Russian section of EHEDG and GHI ambassador to Russia. He has been a member of international scientific and organizing committees, as well as an organizer of several European conferences on food. He is a member of editorial and advisory boards of the Polish Journal of Food and Nutrition Sciences, the Journal of Hygienic Engineering and Design and the Ukrainian Food Journal. Dr. Ida Jakobsone is associated professor in food chemistry; since 2006 till now director of inter-university Master’s study program “Nutrition science” (obtainable degree “Health science Master in nutrition science”, I.Jakobsone is reading the courses “Food chemistry”, “Nutritional value of food” and “Food supplements and additives”); chair of the Organisation committee of international conferences “Nutrition and Health”, Riga, 2012 and 2016; representative of Latvia in Food Chemistry Division of European Association for Chemistry and Molecular Sciences; member of Nutrition Council at Ministry of Health of Latvia.Since 1995 her research interests are related to food chemistry (food pollutants, biologically active compounds in food). In 1998 two books, translated from German to Latvian by Ida Jakobsone and Maris Jakobsons, were printed (W.Baltes “Food Chemistry”, 4th edition and R.Matissek et al. “Analytical Chemistry of Food”). From 2003-2005 Ida Jakobsone has managed work of group of training stuff from 3 universities elaborating inter-university Master’s studies program “Nutrition Science”. On 2005-2015 Ida Jakobsone has (co-)managed implementation of 3 projects co-financed by European Funds and related to food issues: elaboration of training materials for program “Nutrition Science” (2005-2008); assessment of local origin cereal species’ potential and development of varieties for specific dietary foods production (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2010-2013); establishment of new scientific group for multi-branch research for assessment of local cereal material on characteristics determining the dietary potential and their use possibilities in the prevention of chronic bowel diseases (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2013-2015).Within last 10 years Ida Jakobsone was supervisor for >40 Master’s thesis; consultant and supervisor for research work of pupil (~30) in natural sciences and food science, co-author of ~25 scientific articles, published in peer reviewed magazines and (co-) author of 3 training books in food chemistry and food analysis. Maris Jakobsons has served since 2005 as the English editor of research articles, abstracts, and poster in the Food Chemistry Centre, University of Latvia. From 1970-1993 Maris Jakobsons worked in the Institute of Wood Chemistry. He presented his doctoral thesis in 1976. Since 1993 he has worked as local expert and project manager in regional projects of the World Bank and EU at Latvian Ministry of Agriculture, the Social Economy Fund, and the University of Latvia. His work includes translation of training materials from English to Latvian, including materials about food safety and food processing. He also completed translations from English to Russian. Maris Jakobsons and Ida Jakobsone translated two books from German to Latvian: W. Baltes, Food Chemistry, 4th edition (1998), and R. Matissek et al., Analytical Chemistry of Food, 2nd edition (1998). Maris Jakobsons has also translated three training books from Latvian to English, prepared for the University of Latvia's master’s study program in “Nutritional Science.” Currently Maris Jakobsons is working with Ida Jakobsone on a German to Latvian translation of the 7th edition of the book “Food Chemistry” (W.Baltes, R.Matissek, 2011).

• 1. Introduction, describing why this book has been produced2. History of eating habits in Eastern Europe3. Eastern food cultures and traditions4. Food, nutrition and health in Russia5. Food, nutrition and health in Belarus6. Food, nutrition and health in Ukraine7. Food, nutrition and health in Estonia8. Food, nutrition and health in Latvia9. Food, nutrition and health in Lithuania10. Common nutrition and health issues11. Environmental sustainability issues for eastern food production12. Common regulatory issues13. Proposals to harmonize regulations14. Future outlook

Dr. Tetiana Golikova holds a Ph.D. in baking technology from Department of Technology of Bread, Confectionery, Macaroni Products and Food Concentrates of National University of Food Technologies (NUFT) in Kyiv, Ukraine. At present she is Associate Professor at the Department of Nutrition and Restaurant Business of NUFT. Research interests are related to the complex quality assessment of food products, increasing of nutritional value of bread and macaroni products, using of non-traditional raw materials for creating of healthy food. She has more than 70 research papers to her credit including publications at European Food congresses of EFFoST and ISEKI_Food. She is on the Editorial Board of Food Safety Magazine. She is an author of the study guide “Culinary ethnology” edited by NUFT (in press). Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Mark Shamtsyan is professor at the St. Petersburg State Institute of Technology (Technical University), consultant of Taiyo Kagaku Co., Ltd. (Japan), president of RUSFoST, chair of Russian section of EHEDG and GHI ambassador to Russia. He has been a member of international scientific and organizing committees, as well as an organizer of several European conferences on food. He is a member of editorial and advisory boards of the Polish Journal of Food and Nutrition Sciences, the Journal of Hygienic Engineering and Design and the Ukrainian Food Journal. Dr. Ida Jakobsone is associated professor in food chemistry; since 2006 till now director of inter-university Master’s study program “Nutrition science” (obtainable degree “Health science Master in nutrition science”, I.Jakobsone is reading the courses “Food chemistry”, “Nutritional value of food” and “Food supplements and additives”); chair of the Organisation committee of international conferences “Nutrition and Health”, Riga, 2012 and 2016; representative of Latvia in Food Chemistry Division of European Association for Chemistry and Molecular Sciences; member of Nutrition Council at Ministry of Health of Latvia.Since 1995 her research interests are related to food chemistry (food pollutants, biologically active compounds in food). In 1998 two books, translated from German to Latvian by Ida Jakobsone and Maris Jakobsons, were printed (W.Baltes “Food Chemistry”, 4th edition and R.Matissek et al. “Analytical Chemistry of Food”). From 2003-2005 Ida Jakobsone has managed work of group of training stuff from 3 universities elaborating inter-university Master’s studies program “Nutrition Science”. On 2005-2015 Ida Jakobsone has (co-)managed implementation of 3 projects co-financed by European Funds and related to food issues: elaboration of training materials for program “Nutrition Science” (2005-2008); assessment of local origin cereal species’ potential and development of varieties for specific dietary foods production (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2010-2013); establishment of new scientific group for multi-branch research for assessment of local cereal material on characteristics determining the dietary potential and their use possibilities in the prevention of chronic bowel diseases (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2013-2015).Within last 10 years Ida Jakobsone was supervisor for >40 Master’s thesis; consultant and supervisor for research work of pupil (~30) in natural sciences and food science, co-author of ~25 scientific articles, published in peer reviewed magazines and (co-) author of 3 training books in food chemistry and food analysis. Maris Jakobsons has served since 2005 as the English editor of research articles, abstracts, and poster in the Food Chemistry Centre, University of Latvia. From 1970-1993 Maris Jakobsons worked in the Institute of Wood Chemistry. He presented his doctoral thesis in 1976. Since 1993 he has worked as local expert and project manager in regional projects of the World Bank and EU at Latvian Ministry of Agriculture, the Social Economy Fund, and the University of Latvia. His work includes translation of training materials from English to Latvian, including materials about food safety and food processing. He also completed translations from English to Russian. Maris Jakobsons and Ida Jakobsone translated two books from German to Latvian: W. Baltes, Food Chemistry, 4th edition (1998), and R. Matissek et al., Analytical Chemistry of Food, 2nd edition (1998). Maris Jakobsons has also translated three training books from Latvian to English, prepared for the University of Latvia's master’s study program in “Nutritional Science.” Currently Maris Jakobsons is working with Ida Jakobsone on a German to Latvian translation of the 7th edition of the book “Food Chemistry” (W.Baltes, R.Matissek, 2011).

• 1. Introduction, describing why this book has been produced2. History of eating habits in Eastern Europe3. Eastern food cultures and traditions4. Food, nutrition and health in Russia5. Food, nutrition and health in Belarus6. Food, nutrition and health in Ukraine7. Food, nutrition and health in Estonia8. Food, nutrition and health in Latvia9. Food, nutrition and health in Lithuania10. Common nutrition and health issues11. Environmental sustainability issues for eastern food production12. Common regulatory issues13. Proposals to harmonize regulations14. Future outlook

Dr. Tetiana Golikova holds a Ph.D. in baking technology from Department of Technology of Bread, Confectionery, Macaroni Products and Food Concentrates of National University of Food Technologies (NUFT) in Kyiv, Ukraine. At present she is Associate Professor at the Department of Nutrition and Restaurant Business of NUFT. Research interests are related to the complex quality assessment of food products, increasing of nutritional value of bread and macaroni products, using of non-traditional raw materials for creating of healthy food. She has more than 70 research papers to her credit including publications at European Food congresses of EFFoST and ISEKI_Food. She is on the Editorial Board of Food Safety Magazine. She is an author of the study guide “Culinary ethnology” edited by NUFT (in press). Diana Bogueva is a social scientist, specializing in sustainable food consumption, generational consumer behavior, food and masculinity, alternative proteins, novel food processing technologies, and food sustainability and harmonization. Her work has received several prestigious awards, including at the 24th and 28th Gourmand Awards, often likened to the Oscars for food books, for her edited book "Environmental, Health and Business Opportunities in the New Meat Alternatives Market" (2019) and co-authored book "Food in a Planetary Emergency" (2022). Her recent co-edited book "Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy" (2023) is a finalist at the Association of American Publishers Awards for Professional and Scholarly Excellence (PROSE) Awards. Diana is currently a Research Fellow at the Curtin University Sustainability Policy Institute, where she also teaches the "People and Planet" unit as part of the Masters in Sustainability and Built Environment. She is the President of the Global Harmonization Initiative, headquartered in Vienna, and serves as a Board Member and Chair of the Consumer Perception Working Group.Mark Shamtsyan is professor at the St. Petersburg State Institute of Technology (Technical University), consultant of Taiyo Kagaku Co., Ltd. (Japan), president of RUSFoST, chair of Russian section of EHEDG and GHI ambassador to Russia. He has been a member of international scientific and organizing committees, as well as an organizer of several European conferences on food. He is a member of editorial and advisory boards of the Polish Journal of Food and Nutrition Sciences, the Journal of Hygienic Engineering and Design and the Ukrainian Food Journal. Dr. Ida Jakobsone is associated professor in food chemistry; since 2006 till now director of inter-university Master’s study program “Nutrition science” (obtainable degree “Health science Master in nutrition science”, I.Jakobsone is reading the courses “Food chemistry”, “Nutritional value of food” and “Food supplements and additives”); chair of the Organisation committee of international conferences “Nutrition and Health”, Riga, 2012 and 2016; representative of Latvia in Food Chemistry Division of European Association for Chemistry and Molecular Sciences; member of Nutrition Council at Ministry of Health of Latvia.Since 1995 her research interests are related to food chemistry (food pollutants, biologically active compounds in food). In 1998 two books, translated from German to Latvian by Ida Jakobsone and Maris Jakobsons, were printed (W.Baltes “Food Chemistry”, 4th edition and R.Matissek et al. “Analytical Chemistry of Food”). From 2003-2005 Ida Jakobsone has managed work of group of training stuff from 3 universities elaborating inter-university Master’s studies program “Nutrition Science”. On 2005-2015 Ida Jakobsone has (co-)managed implementation of 3 projects co-financed by European Funds and related to food issues: elaboration of training materials for program “Nutrition Science” (2005-2008); assessment of local origin cereal species’ potential and development of varieties for specific dietary foods production (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2010-2013); establishment of new scientific group for multi-branch research for assessment of local cereal material on characteristics determining the dietary potential and their use possibilities in the prevention of chronic bowel diseases (in cooperation with scientists from agricultural sector , food chemistry and technology, nutrition and medicine, 2013-2015).Within last 10 years Ida Jakobsone was supervisor for >40 Master’s thesis; consultant and supervisor for research work of pupil (~30) in natural sciences and food science, co-author of ~25 scientific articles, published in peer reviewed magazines and (co-) author of 3 training books in food chemistry and food analysis. Maris Jakobsons has served since 2005 as the English editor of research articles, abstracts, and poster in the Food Chemistry Centre, University of Latvia. From 1970-1993 Maris Jakobsons worked in the Institute of Wood Chemistry. He presented his doctoral thesis in 1976. Since 1993 he has worked as local expert and project manager in regional projects of the World Bank and EU at Latvian Ministry of Agriculture, the Social Economy Fund, and the University of Latvia. His work includes translation of training materials from English to Latvian, including materials about food safety and food processing. He also completed translations from English to Russian. Maris Jakobsons and Ida Jakobsone translated two books from German to Latvian: W. Baltes, Food Chemistry, 4th edition (1998), and R. Matissek et al., Analytical Chemistry of Food, 2nd edition (1998). Maris Jakobsons has also translated three training books from Latvian to English, prepared for the University of Latvia's master’s study program in “Nutritional Science.” Currently Maris Jakobsons is working with Ida Jakobsone on a German to Latvian translation of the 7th edition of the book “Food Chemistry” (W.Baltes, R.Matissek, 2011).

• 1. Introduction, describing why this book has been produced2. History of eating habits in Eastern Europe3. Eastern food cultures and traditions4. Food, nutrition and health in Russia5. Food, nutrition and health in Belarus6. Food, nutrition and health in Ukraine7. Food, nutrition and health in Estonia8. Food, nutrition and health in Latvia9. Food, nutrition and health in Lithuania10. Common nutrition and health issues11. Environmental sustainability issues for eastern food production12. Common regulatory issues13. Proposals to harmonize regulations14. Future outlook