1. Culinary Art Program, Akademi Kuliner dan Patiseri OTTIMMO Internasional, Surabaya, Indonesia.
2. Professor Nidom Foundation, Surabaya, Indonesia.
3. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation.
4. Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation.