Sergey Ermolaev

Ermolaev Sergey Vyacheslavovich - PhD in Technical Sciences, Senior Fellow of the Moscow State Food University.

In 2005, after graduation from the university, gained qualification of an engineer, with a specialty of “Technology of fermentation productions and winemaking” and an economist; completed a course of the business management, taking part in the development of new economic directions of the university.

Defended Ph.D. thesis in 2008, focused on improving of dark malt technology with forming of coloring agents.

Worked in the Federal Service for Alcohol Market Regulation.

In 2015 received a master’s degree of the Russian Presidential Academy of National Economy and Public Administration with honors in the field of “State and municipal management” after studying at the faculty of the national safety upon the program “State management and national safety”, having defended a graduation thesis on the development of the agricultural complex as a factor of the Russian food safety. 

Since 2013 Sergey worked in the position of the Associate Professor of the fermentation department: gives lectures, holds practical and laboratory courses, manages diploma papers, educational and research work of students, production practice.

Since 2015 makes researches in the filed of food biotechnologies in the scientific and research laboratory.

In 2016 completed doctoral studies focused on dark malt technologies.

An author of 1 textbook and more than 40 scientific and technical articles.
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