Editorial Reviewers
CookCalcs calculators are reviewed by two independent academic specialists from the University of Zagreb Faculty of Food Technology and Biotechnology. The reviewers verify the methodology and numerical accuracy of the calculators assigned to their domain; they are not authors of the site.
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Assoc. Prof. Nikolina Čukelj Mustač — Baking & Cereal Chemistry
PhD. University of Zagreb, Faculty of Food Technology and Biotechnology. Associate Professor at the Laboratory for Cereal Chemistry and Technology in the Department of Food Engineering. Research and teaching span cereal chemistry, flour quality, dough rheology, and bread and pastry technology.
Reviews baking-side calculators on CookCalcs for methodology and numerical accuracy — flour-to-water hydration, baker's percentages, cup-to-gram conversions, oven temperature handling, and cake pan scaling. Recipe scalers and substitution tools fall in the same review scope where the underlying food chemistry matters.
Prof. Damir Stanzer — Yeast & Fermentation
PhD. University of Zagreb, Faculty of Food Technology and Biotechnology. Full Professor at the Faculty of Food Technology and Biotechnology, with a research and teaching focus on yeast biology, fermentation processes, and biotechnological food production.
Reviews fermentation-related calculators on CookCalcs — yeast conversions, sourdough and pizza dough proofing, brining ratios, and canning and preservation timing. The review covers both the biological assumptions and the numerical methodology behind each tool.