Barbora Dubovcova

Abschluss: Masters of Engineering, Technical University of Denmark

Zurich, Schweiz

Fähigkeiten und Kenntnisse

Food Microbiology
GMP
Laboratory Experiment
Process Optimization
food safety
Plasma physics
Process Design
product development
Product Innovation
packaging technology
Downstreaming Processing
nutrition
Industrial Hygiene
food hygiene
entrepreneurial thinking
Business Development
Project management
Problem solving
accounting
Customer Support
SAP
SWOT Analysis
Risk Analysis

Werdegang

Berufserfahrung von Barbora Dubovcova

  • Bis heute 8 Jahre und 9 Monate, seit Sep. 2015

    Technology-based startup founding member

    D-Aware

    Investigation of novel non-invasive method of measuring the level of vitamin D.

  • 8 Monate, Jan. 2015 - Aug. 2015

    Office manager Assistant

    Embassy of the Slovak Republic in Copenhagen, Denmark

    Embassy bookkeeping, budgeting, monthly reports

  • 1 Jahr und 1 Monat, Jan. 2014 - Jan. 2015

    Consular Assistant

    Embassy of the Slovak Republic in Copenhagen, Denmark

    official translations, communication with Danish authorities and individuals, notary verifications

  • 7 Monate, März 2013 - Sep. 2013

    SAP Project assistant

    Henkel AG & Company, KGaA, Bratislava, Slovakia

    Maintenance and control of safety certificates and physical-chemical properties of chemicals in SAP database

  • 7 Monate, März 2013 - Sep. 2013

    Marketing Assistant

    Autopolis s.r.o., Bratislava, Slovakia

    Customer care, guarantees, aftersales servis

  • 1 Jahr und 1 Monat, März 2012 - März 2013

    Finance Administrative Assistant

    Autopolis s.r.o., Bratislava, Slovakia

    Bookeeping, databases management

  • 4 Monate, Juni 2011 - Sep. 2011

    Work and Travel Program Participant

    Dorney Park and Wildwater Kingdom, Pennsylvania, USA

    Enforcing company policies and safety regulations, customer care.

Ausbildung von Barbora Dubovcova

  • 7 Monate, Sep. 2015 - März 2016

    Food technology

    ETH-Zürich

    Master thesis – “Inactivation of microorganisms on granular food products and model substrates by non-thermal plasma discharge”. Project in collaboration with Swiss food producers and Laboratory of Mechanical Engineering ETHZ.

  • 2 Jahre und 7 Monate, Sep. 2013 - März 2016

    Food technology

    Technical University of Denmark

    Team Leader of novel food development project participating in the European Food Innovation Competition Ecotrophelia 2014 (EXPO SIAL, 10/14, Paris)

Sprachen

  • Englisch

    Fließend

  • Französisch

    Grundlagen

  • Tschechisch

    Muttersprache

Interessen

Yoga
Sailing
Kitesurfing
science
Travel

21 Mio. XING Mitglieder, von A bis Z