Sokolovskaya Lyudmila Nikolaevna (b. 28.12.1987 г.) PhD, associate Professor, Senior Researcher of the RUE "Institute of Meat and Dairy Industry" of the National Academy of Sciences of Belarus.

The main direction of scientific activity is the rational processing of milk raw materials using membrane methods and enzymatic hydrolysis of lactose, the study of the integrated use of by-products of milk processing; research in the field of production of canned dairy products with high consumer and functional properties. He also takes part in the development of innovative technologies for functional and specialized dairy products. The main results of research work have been achieved in the development of a resource-efficient technology for the production of innovative condensed milk products with a reduced content of whey-based disaccharides with high storage capacity and biological value, positioned for use by people with partial lactose intolerance.

The author of 35 scientific papers, including 1 patent and 1 patent application.

Winner of the contest "100 Ideas for Belarus" in the nomination "Agro-industrial Technologies and Production" (2018) and "100 ideas for the CIS" (Baku) in the nomination "Agro-industrial technologies and production" (2019).

The main works:

1. The combination of enzymatic hydrolysis of lactose and electrodialysis - the basis for the production of condensed and dried dairy products of a new generation / O. V. Dymar,L.N. Sokolovskaya, A.P. Paradise // Food industry: science and technology, RUE "Scientific and Practical Center of the National Academy of Sciences of Belarus for Food" // Minsk, 2013 - No. 1. S.55-64
2. Analysis of indicators of water activity in condensed milk products with sugar based on whey / O. V. Dymar, L. N. Sokolovskaya // Actual problems of processing meat and milk raw materials: collection. scientific tr / NAS of Belarus, Scientific Pract. Center of the NAS of Belarus for Food, Institute of meat and milk. industry. - Minsk, 2016. - Issue. 10. - S. 168–172.
3. Rheological and organoleptic characteristics of condensed milk products with sugar based on whey / O. V. Dymar, O. L. Soroko, L. N. Sokolovskaya, I. V. Miklukh // Actual problems of processing meat and milk raw materials: Sat . scientific tr / NAS of Belarus, Scientific Pract. Center of the NAS of Belarus for Food, Institute of meat and milk. industry. - Minsk, 2017. - Issue. 11. - S. 65–73.
4. Justification of the parameters of the process of cooking condensed canned food with a low content of whey-based disaccharides / L. N. Sokolovskaya, O. V. Dymar, O. L. Soroko, I. V. Miklukh // Actual issues of processing meat and milk raw materials: Sat scientific tr / NAS of Belarus, Scientific Pract. Center of the NAS of Belarus for Food, Institute of meat and milk. industry. - Minsk, 2018 - Issue. 12. - S. 115–122
5. Technological aspects of milk molasses processing. Part 1-3. / O. V. Dymar, O. L. Soroko, I. V. Miklukh, L. N. Sokolovskaya, T. N. Zabelo // Milk. industry. - 2018. - No. 10. - S. 17–21, No. 11 - S. 54–57, No. 12 - S. 54–56.