Tatjana Kince is a corresponding member of Latvia Academy of Sciences, Professor at the Latvia University of Life Sciences and Technologies (Latvia), Faculty of Food Technology, expert at the Latvian Council of Science. Her main research directions are: new food products development and its quality assessment, food shelf-life prolonging possibilities, emerging technologies in food processing. Published works: more than 90 publications. The results of scientific research are included in several chapters of two monographs.