معرفی
Kristi Kerner is a Senior Lecturer in Meat Technology at the Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology. She has been with the university since 2016, progressing from Assistant to Teacher and currently serving as Senior Lecturer since November 2024. Dr. Kerner completed her PhD in 2024 with research focused on vegetable origin additives for improving meat safety and health benefits.
Her research interests center on meat technology, food science, and sustainable food systems, with particular expertise in pork and beef quality, valorization of food waste, plant-based additives in meat products, and sensory analysis. Dr. Kerner has published extensively in these areas, with numerous articles appearing in 2023-2025 in journals like Meat Science and conference proceedings from Baltic Food Science conferences.
Dr. Kerner's publication trends show a strong focus on practical applications of food science to address real-world challenges in Estonian meat production. Her recent work examines local food security, sustainable production methods, and innovative uses of agricultural by-products to enhance meat quality and safety. She frequently collaborates with researchers across Europe, particularly in Lithuania, and works closely with Estonian food industry stakeholders.
Scientific Awards:
- Best poster presentation at the conference 'Terve loom ja tervislik toit 2022'
- Best poster presentation at the conference 'Terve loom ja tervislik toit 2020'
- Humane Slaughter Association, Dorothy Sidley Memorial Scholarship (UK)
Dr. Kerner serves as principal investigator for the project 'Improving the quality of Saaremaa beef cattle meat and economic profitability of beef cattle breeding on the basis of local feed' (2021-2025), which has received substantial funding from the Estonian Agricultural Registers and Information Board. She also participates in multiple collaborative research initiatives focused on food waste valorization and sustainable food systems. As an active member of the academic community, she serves on thesis defense committees and is involved in professional organizations including the Institute of Food Technologists and the COST action on plant-based foods.
Dr. Kerner maintains strong international connections through her participation in the ERASMUS teaching exchange program, having delivered lectures at universities in Albania and Tunisia. Her work bridges academic research with practical applications in the food industry, focusing on solutions that support local food production and sustainability.
