Доц. д-р инж. Станка Байчева е завършила висшето си образование в Тракийски университет, Факултет „Техника и технологии“ със специалност „Безопасност и качество на храните“. Защитава ОНС „доктор“ в същия университет по специалността „Технология на животинските и растителните мазнини, сапуните, етеричните масла и парфюмерийно-козметичните препарати“. Работи в Тракийски университет от 2016 г. В  настоящия момент е ръководител на катедра „Хранителни технологии“ във Факултет „Техника и технологии“.

• Получаване, състав, свойства и приложение на ароматични продукти от етеричномаслени и лечебни растения
• Иновационни технологии за производство на функционални храни
• Възможности за намаляване на синтетичните добавки в храните
• Използване на технически средства за анализ на хранителни продукти
• Безопасност и качество на хранителните продукти

Web of Science:

https://www.webofscience.com/wos/author/record/V-7064-2018

Scopus:

https://www.scopus.com/authid/detail.uri?authorId=56624478800

Research gate:

https://www.researchgate.net/profile/Stanka_Baycheva4

1. Baycheva S., Zlatev, P. Veleva (2023). Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese. BIO Web of Conferences, eISSN: 2117-4458, Vol. 58, Art.  Number 01006
2. Baycheva S., K. Dobreva (2023). Prediction of storage time of sausage products by their color characteristics, Journal of Informatics and Innovative Technologies (JIIT), ISSN 2682-9517, Year V, №1, pp. 5-14
3. Baycheva S., T. Pavlova (2023). Determination of acceptable level of basil (Ocimum Basilicum L.) in sourdough bread by computer methods, Journal of Informatics and Innovative Technologies (JIIT), ISSN 2682-9517, Year V, №1, pp. 33-42
4. Stoykova V., S. Baycheva (2023). Determining the optimal quantity of grape pomace powder in bread using statistical methods, Applied Researches in Technics, Technologies and Education (ARTTE), ISSN 1314-8796, Vol. 11, No. 2, pp.116-123
5. Taneva I., S. Baycheva, M. Dimov, Z. Zlatev (2023). Determination of the acceptable levels of addition of bee products to yoghurt, AIP Conf. Proc., 2889, 080001-1–080001-5
6. Baycheva S., R. Kyuchukova, T. Stoyanchev, K. Dobreva (2023). Antimicrobial activity of Bulgarian white oregano (Origanum heracleoticum L.) essential oils and ethanol extracts, AIP Conf. Proc., 2889, 080024-1–080024-7
7. Kyuchukova R., S. Baycheva, T. Stoyanchev, K. Dobreva (2023). Application of essential oils and ethanol extracts of Bulgarian white oregano (Origanum heracleoticum L.) in a meat product, AIP Conf. Proc., 2889, 080025-1–080025-6
8. Baycheva S., Z. Zlatev (2022). Analysis of physicochemical, organoleptic and NIR spectral characteristics of white brined cheese stored in unregulated conditions. Applied Researches in Technics, Technologies and Education, ISSN 1314-8796, Vol. 10, No. 1, pp.9-24
9. Baycheva S., Z. Zlatev (2022). Color and spectral properties, physicochemical characteristics and sensory evaluation of commercial sausage products. Applied Researches in Technics, Technologies and Education, ISSN 1314-8796, Vol. 10, No. 1, pp.25-48
10. Baycheva S., Z. Zlatev (2022). Influence of unregulated storage conditions on NIR images of yellow cheese. Applied Researches in Technics, Technologies and Education, ISSN 1314-8796, Vol. 10, No. 2, pp.79-92
11. Zlatev Z., T. Kolev, I. Taneva, S. Baycheva (2022). Influence of amaranth (Amaranthus spp.) flour on the main characteristics of butter biscuits. Scientific Study & Research, Chemistry & Chemical Engineering, Biotechnology, Food Industry, ISSN 1582-540X, Vol. 23, No. 4, pp.273-293
12. Baycheva S., K. Dobreva (2021). Chemical composition of Bulgarian white oregano (Origanum heracleoticum L.) essential oils, IOP Conference Series: Materials Science and Engineering, ISSN 1757-899X, art. 1031, No. 012107, pp.1-8
13. Koleva Y., M. Dimov, S. Baycheva (2021). Possible microbial transformation of p-cymene of white oregano essential oils (Origanum heracleoticum L.), Journal of Chemical Technology and Metallurgy, ISSN 1314-7471 (print), ISSN 1314-7978 (on line), Volume 56, Iss.6, pp. 1162-1169
14. Baycheva S., M. Dimov, Z. Zlatev (2021). Classification and prediction of essential oils composition by combined data of mos gas sensors, ARTTE, ISSN 1314-8796, Vol. 9, No. 2, pp.94-108
15. Baycheva S., I. Penchev, K. Dobreva (2021). Effect of white oregano aromatic products addition on sausage, ARTTE, ISSN 1314-8796, Vol. 9, No. 3-4, pp.117-129
16. Zlatev Z., S. Baycheva (2021). Technology of Essential Oils – a Comparative Analysis Between Training in Companies and Universities. Proceedings of the 16th International Conference on Virtual Learning Nov. 20, 2021, Bucharest, Romania, ISSN: 1844-8933, pp.95-102
17. Georgieva K., M. Kazakova, S. Baycheva (2020). Application of Mobile Device as a Tool for Early Diagnosis of Diseases on Vine Leaves, Proceedings of the 15th International Conference On Virtual Learning ICVL 2020, ISSN: 1844-8933, pp.278-283
18. Baycheva S., K. Dobreva (2020). Comparative characteristics of polyphenols in extracts of wild and cultivated Bulgarian white oregano, Bulgarian Chemical Communications, Volume 52, Special Issue D, pp. 112-117
19. Baycheva S., Y. Karamalakova, G. Nikolova, K. Dobreva, V. Gadjeva (2020). An ethanol extract ability of cultivated white oregano (Origanum heracleoticum L.) of Bulgarian flora to attenuate oxidative stress effects formed under short-term UV-B radiation, Bulgarian Chemical Communications, Volume 52, Special Issue D, pp. 118-124
20. Baycheva S., Z. Zlatev (2019). Application of mobile devices in the training of aromatic products analysis from essential oil plants, Proceedings of the 14th International Conference On Virtual Learning ICVL 2019, ISSN: 1844-8933, pp.139-144
21. Baycheva S., K. Dobreva, G. Mihaylova (2019). Study on the ethanol extracts of Bulgarian white oregano (Origanum heracleoticum L.), ARTTE, ISSN 1314-8796,Vol. 7, No. 3, pp. 206-214
22. Zlatev Z., I. Taneva, S. Baycheva, M. Petev (2018). A comparative analysis of physico-chemical indicators and sensory characteristics of yogurt with added honey and bee pollen, Bulgarian Journal of Agricultural Science, ISSN 2534-983X, vol.24, No.1, pp.132-144
23. Taneva I., M. Dimov, Z. Zlatev, S. Baycheva (2018). Determination of the coefficient of diffusion of extracts from goji berry (Lycium Barbarum) fruits, Bulgarian Journal of Agricultural Science, ISSN 2534-983X, Vol.24, No.2, pp.317-320
24. Zlatev Z., T. Pehlivanova, A. Dimitrova, Baycheva, I. Taneva, K. Keremidchieva (2018). Development of an ultrasonic device for quality evaluation of yogurt, Engineering Review, ISSN 1849-0433, Vol. 38, No. 3, pp.279-287
25. Zlatev Z., S. Baycheva (2018). Application of optical device in methodology for teaching analysis of essential oils, Proceedings of the 13th International Conference On Virtual Learning ICVL 2018, ISSN: 1844-8933, pp.124-129
26. Zlatev Z., S. Baycheva (2017). Application of educational technical tools for analysis the color of essential oils from white oregano, Proceedings of the 12th International Conference On Virtual Learning ICVL 2017, ISSN: 1844-8933, pp.141-144
27. Baycheva S. (2017). Chemical composition of oregano essential oil (Origanum heracleoticum L. ), International Conference on Technics, Technologies and Education ICTTE 2017, Proceedings, ISSN 1314-9474, pp.410-417
28. Zlatev Z., I. Penchev, S. Ribarski, S. Baycheva (2016). Analysis of sensory data of perishable boiled-smoked sausages, Journal of Innovation and entrepreneurship, ISSN 1314-9180, year IV, vol.3, pp.3-15
29. Zlatev Zl., A. Dimitrova, S. Baycheva, M. Vasilev (2016). Analysis of information processes in the production of yogurt, Journal of Innovation and entrepreneurship, ISSN 1314-9180, year IV, vol.2, 2016, pp.43-59
30. Zlatev Z., A. Dimitrova, S. Baycheva (2016). Colorimeter based on single-board microcomputer and color sensor, International Conference Аutomatics and Informatics’2016, ISSN 1313-1869, pp.29-32
31. Baycheva S., Z. Zlatev, A. Dimitrova (2016). Investigating the possibilities of document cameras for quality assessment of foodstuffs by measuring of color, 11th conference ICVL, Romania, ISSN 1844-8933, pp.204-208
32. Stoykova V., Z. Zlatev, S. Baycheva (2016). Possibilities for application of document cameras and webcams in the lecture halls and laboratories of the universities, ARTTE, ISSN 1314-8796, Vol. 4, No. 2, pp.125-132
33. Baycheva S. (2016). Application of devices of measurement of colour in analysis of food products, Innovation and entrepreneurship – Applied scientific journal, ISSN 1314-9253, Vol.4, No.4, pp.43-59
34. Penchev I., S. Baycheva, Z. Zlatev, A. Dimitrova (2016). Selection of informative color features of object areas of pork, Applied Researches in Technics, Technologies and Education ARTTE, ISSN 1314-8796, Vol. 4, No. 4, pp.309-316
35. Vasilev M., Z. Zlatev, S. Baycheva (2016). Methods for processing of spectral characteristics of dairy products, Proceedings of ICTTE 2016, ISSN: 1314-9474, pp.288-295

ОКС „Бакалавър“ – специалност „Технология на храните“

• Analytical Chemistry
• Технология на месото и месните продукти
• Технология на растителните липиди и етеричните масла
• Хранителна микробиология

ОКС „Магистър“ – специалност „Безопасност и качество на храните“

• Анализ на храните
• Сензорен анализ

• Член на Съюза на учените в България
• Член на Съюза по Хранителна Промишленост към ФНТС