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Julian McClementsView profile

Professor

• Plant-based foods
• Food biopolymers and colloids
• Oral delivery systems
• +3 more

Dr. Julian McClements is a Distinguished Professor in the Department of Food Science at the University of Massachusetts Amherst. He also holds adjunct/visiting roles at Zhejiang Gongshang University (China), Harvard University, and King Abdulaziz University (Saudi Arabia). His research focuses on food biopolymers, colloids, and delivery systems for nutrients/nutraceuticals, with over 1,200 peer-reviewed articles and 12 patents. He has secured $11.5M in grants and authored seminal books like *Future Foods* and *Food Emulsions*. Awards include the Nicolas Appert Award (IFT’s highest honor) and multiple fellowships. Education : Ph.D. in Food Science (1989), University of Leeds, UK. Postdoctoral training at UC Davis, University College Cork, and Leeds. Research Interests : Designing plant-based foods, food nanotechnology, encapsulation systems, and gastrointestinal fate of nutrients. His lab explores emulsion stability, hydrogel matrices, and sustainable food architectures. Achievements : Top-cited author in Agricultural Sciences (ISI) Over 1200 publications (H-index 162) Recipient of 12 patents Editorial roles at *Annual Reviews in Food Science and Technology* and other journals Advising & Grants : Advised numerous students (not listed) and secured grants from USDA, NSF, NASA, and industry partners. Research emphasizes healthful, sustainable food systems. Labs/Teams : Leads the Biopolymer and Colloids Research Group, organizing international conferences on food colloids and delivery systems.

Alexander MathysView profile

Associate Professor

• Sustainable Food Processing
• Alternative Protein Sources
• Food Biotechnology
• +4 more

Prof. Alexander Mathys is an Associate Professor at the Department of Health Sciences and Technology, ETH Zurich, and Deputy Head of the Institute of Food, Nutrition, and Health. His research focuses on sustainable food processing, with a systems-oriented approach to optimize food value chains and address environmental, economic, and social impacts. Key areas include microalgae and insect-based protein sources, bioconversion of food waste, and novel preservation technologies. Education: PhD in Food Processing (2008), Tenured Professor (2022). Affiliations: Singapore-ETH Centre, Bezos Centre for Sustainable Protein (NUS). Research Interests: Sustainable food systems, bioeconomy principles, multi-indicator sustainability assessments. Innovations include urban farming concepts, microalgae cultivation for nutrition, and mechanical/biotechnological food processing techniques. Awards: IAFoST Fellow (2024), ETH Zurich Dandelion Award (2022), IFT International Food Security Award (2020), Young Researcher (Nobel Laureates Meeting, 2010). Grants & Advising: Over 200 publications (140 peer-reviewed articles), 13 patents, and extensive international collaborations. Leads the Sustainable Food Processing group at ETH Zurich. Labs/Teams: Directs interdisciplinary research teams exploring novel protein sources, food waste valorization, and scalable bioprocessing technologies.

Hualu ZhouView profile

Assistant Professor

• Food Science
• Food Nanotechnology
• Emulsion Technologies
• +7 more

Dr. Hualu Zhou is an Assistant Professor in the Department of Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences. She leads the Laboratory of Future Foods and Biomaterials at the UGA Griffin campus, where her research focuses on developing innovative plant-based food systems and sustainable biomaterials through advanced scientific principles. Dr. Zhou earned her undergraduate degree from Nanchang University (2010-2014), completed her Master's at Xiamen University (2014-2017), and obtained her Ph.D. from the University of Massachusetts Amherst (2017-2021), followed by postdoctoral research there (2021-2023) before joining UGA faculty in 2023. Her research program integrates experimental food science techniques including nanotechnologies, emulsion technologies, and INFOGEST in vitro digestion models with computational approaches such as molecular modeling and data analysis. Current projects focus on: (1) developing plant-based food alternatives using low-energy methods; (2) creating standardized assessment methods for plant-based foods; and (3) exploring food nanotechnology applications for enhanced bioactive compound delivery. Her work emphasizes sustainability, health benefits, and practical food system applications. Analysis of Dr. Zhou's recent publications reveals a strong emphasis on pH-driven processing technologies, plant protein functionality, and innovative delivery systems for bioactive compounds. Her research bridges fundamental food chemistry with practical applications, particularly in developing plant-based meat and dairy alternatives. She maintains extensive collaborations, especially with Dr. D.J. McClements, demonstrating an interdisciplinary approach to solving complex food science challenges. Dr. Zhou has served as a reviewer for numerous scientific journals and has contributed to over 50 reviewed papers in prestigious publications including Food Chemistry, Food Hydrocolloids, and Trends in Food Science & Technology. She also serves on the Early Career Advisory Board for the Journal of Agricultural and Food Chemistry and as an Editorial Board member for Grain & Oil Science and Technology. As an advisor, Dr. Zhou currently mentors Master's student Anthony Suryamiharja, Ph.D. student Minghe Wang, and collaborates with postdoctoral associate Xiping Gong. She has served on graduate committees and trained numerous undergraduate researchers. Her extension work through FoodPIC connects her research with industry partners developing plant-based products like pecan milk and polyphenol-enriched peanut butter. The recently renovated Laboratory of Future Foods and Biomaterials maintains state-of-the-art equipment for food chemistry analysis, including instrumentation for microscopy, HPLC, laser diffraction, and rheometry.

Biniam KebedeView profile

Assistant Professor

• Food Bioprocessing
• Data Science
• Fermentation Technology
• +9 more

Dr. Biniam Kebede is an Assistant Professor in the Department of Food Science at the University of Guelph. His research focuses on integrating bioprocessing, food analytics, and data science to enhance food functionality and sustainability. He leads the Food Bioprocessing and Data Science Research Group, which explores fermentation, enzymatic treatments, and machine learning for food innovation. Academic History: B.Sc. in Food and Biochemical Technology, Bahir Dar University (Ethiopia) M.Sc. in Food Technology, Ghent University (Belgium) Ph.D. in Bioscience Engineering, KU Leuven (Belgium) Research Interests: Dr. Kebede's work addresses sustainable food systems through: Optimizing fermentation to unlock bioactive compounds from plant-based sources Mitigating off-flavors in pulses via value-chain analysis Engineering food structures to improve nutrient bioaccessibility Developing portable machine learning tools for food authenticity Valuing indigenous food ingredients and traditional processing methods His approach combines multi-omics, imaging, and AI to create predictive models for food innovation. Awards & Affiliations: 2022 IUFoST Young Scientist Award 2014 EFFoST PhD Student of the Year Award Member of IFT, CIFST, and IUFoST Honorary affiliation with University of Otago (New Zealand) Training Philosophy: Dr. Kebede emphasizes personalized mentoring through Individual Development Plans (IDPs), biweekly lab meetings, and interdisciplinary collaboration. Students engage in all research phases, including conference presentations and industry partnerships to build technical and professional skills.

Débora CamposView profile

Researcher

• Biotechnology
• Food Science
• Functional Ingredients
• +5 more

Débora Campos is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) at Catholic University of Portugal (UCP). She holds a PhD in Biotechnology and Food Science and Engineering from UCP (awarded in 2019) and has conducted international research missions at Universidad de Rosario (Argentina), International Nanotechnology Lab (Portugal), UC Davis (USA), and MIT Food Systems Lab (USA). Her research focuses on food waste valorization with emphasis on: Functional ingredients development from agricultural by-products Bioactive compounds extraction and stabilization Sustainable food systems and circular economy approaches Nanotechnology applications in food delivery systems Dr. Campos has 24 h-index (Google Scholar), with 49 research and review papers, 10 book chapters, and over 40 conference abstracts. Her recent publications demonstrate strong focus on pineapple, mango, and fish by-products valorization, with particular expertise in bromelain extraction and applications. Her work shows consistent emphasis on sustainable extraction methods, bioactive compound preservation, and development of functional food ingredients from waste streams. Her scientific contributions have been recognized with multiple awards, including: R&D+i in sustainability category at Born from Knowledge (BfK) Idea Award Letter of Commendation for contribution on polyphenols and Health Five consecutive Annual CBQF incentives for outstanding professional performance (2020-2024) 1st place at 2024 Tech Validation Winners from EIT Food Accelerator Network Dr. Campos actively supervises students, serving as co-supervisor for 3 PhD FCT grant students (2020-24), a PhD mobility student from Algeria, and has supervised 2 BSc students from Turkey. She is also the founder of AgroGrIN Tech, a UCP spin-off focused on sustainable nutraceutical ingredients from food waste.

Stuart HarradView profile

Professor

• Environmental Chemistry
• Persistent Organic Pollutants (POPs)
• Human Exposure Assessment
• +7 more

Professor Stuart Harrad is a faculty member at the University of Birmingham , affiliated with the School of Geography, Earth and Environmental Sciences and the Centre for Environmental Research and Justice (CERJ) . As an Environmental Chemist , his work focuses on persistent organic pollutants (POPs), human exposure pathways, and microplastic-plasticizer interactions. Key research themes include: Human exposure to POPs via indoor dust and food Environmental forensics using chirality analysis Plastics circular economy challenges Microplastics and flame retardants in consumer products He leads the Birmingham Plastics Network , a multidisciplinary team addressing global plastics sustainability. His recent projects investigate: PFAS contamination in sediments Microplastic transport mechanisms Dermal absorption of chemical additives Temporal trends in POPs regulation Waste stream chemical analysis As Editor-in-Chief of Emerging Contaminants and The Journal of Environmental Exposure Assessment , he shapes scientific discourse on environmental pollutants. His REF Impact Case Studies have directly influenced national and international policy frameworks related to chemical safety.

• Water Modelling
• Hydrologic and Hydraulic Modelling
• Irrigation Modelling
• +5 more

Dr. Sydur Rahman is a Lecturer and Researcher in Engineering at the Faculty of Science and Engineering, Southern Cross University. He holds a PhD in Environmental Engineering from SCU, a Master of Water Resources Engineering from Bangladesh University of Engineering and Technology, and a Bachelor of Agricultural Engineering (First Class Honours). His expertise spans water resources engineering, hydrology, and sustainable water management. Dr. Rahman's research focuses on water modeling, irrigation systems, wastewater management, and groundwater sustainability. He has led projects addressing integrated water resources management, crop water productivity under climate change, and contaminated land remediation. Notably, he is currently involved in an industry-funded project to develop techniques for removing chlorocresol from tannery waste. He has extensive teaching experience, instructing courses such as Hydraulic Engineering Fundamentals, Hydrogeology, and Engineering for Resilient Catchments. His work integrates holistic approaches, including geochemical and ecological tools, to assess environmental risks and refine water management practices. Dr. Rahman has authored over 20 peer-reviewed publications on topics ranging from arsenic sorption in soils to crop water modeling. His contributions aim to enhance water use efficiency and sustainable resource management across field, farm, and regional scales.

• Seafood Quality
• Seafood Safety
• Food Toxicology
• +4 more

António Manuel Barros Marques is a Senior Researcher at the Portuguese Institute for the Ocean and Atmosphere (IPMA) and a member of the Interdisciplinary Centre of Marine and Environmental Research (CIIMAR) at the University of Porto. He has led groundbreaking research in seafood quality, safety, and physiology since 2006 while teaching in master's programs at Lisbon University, New University of Lisbon, and Peniche's Superior School of Tourism and Sea Technology. Dr. Marques earned his PhD in Applied Biological Sciences from Ghent University (2005) with research on 'Gnotobiotic Artemia as a tool to develop new solutions to fight diseases in aquaculture' and completed his undergraduate degree in Biology Applied to Marine Resources at the University of Lisbon (1999). His research spans seafood quality/safety (chemical/microbial analysis), toxicology, consumer risk assessment, and sustainable seafood preservation. He pioneers climate-resilient aquaculture solutions addressing microplastics contamination, ocean warming impacts, and circular economy approaches in seafood systems. Analysis of his 15 most recent publications (2022-2025) reveals dominant themes: valorization of seafood by-products (e.g., enzymatic hydrolysis of fish heads), microplastics bioaccessibility in shellfish, climate change effects on fish physiology, and sustainable packaging innovations. His work bridges food science, environmental toxicology, and circular economy principles. As principal investigator, Dr. Marques has secured ~€20 million in research funding including: Horizon Europe INNOECOFOOD (€5 million) H2020 SEAFOODtomorrow (€7 million) ECsafeSEAFOOD (€5.09 million) FP6 RISKFOODCONT (€210,000) He has mentored 13 post-docs, 10 PhD students, 14 MSc candidates, and 27 project researchers/technicians. He leads IPMA's DivAV research team (10 post-docs, 3 PhD students, 2 technicians) and maintains a global network spanning 20 Portuguese and 120 international institutions including the US FDA and UN Food and Agriculture Organization.

Salwa KarbouneView profile

Professor

• Food Science
• Enzyme Technology
• Bioprocessing
• +6 more

Dr. Salwa Karboune is a Professor at McGill University, where she serves as Dean of the Faculty of Agricultural and Environmental Sciences and Associate Vice-Principal at the Macdonald Campus. She is also the Scientific Director of the Consortium for Research, Innovation and Transformation of Agrifood. Based at the Macdonald Campus in Montreal, she maintains research offices in the Raymond Building and Food Science facilities in the Macdonald-Stewart Building. Her research focuses on innovative green bioprocesses for developing novel food ingredients and nutraceuticals, with particular emphasis on carbohydrate-active enzymes for synthesizing tailored prebiotic oligosaccharides and functional polysaccharides. She investigates enzymatic cross-linking of proteins with polysaccharides and develops enzyme technology solutions for converting biomass into valuable bioactive products. Her work bridges fundamental enzyme science with practical food applications, addressing challenges in food security and sustainability. Analysis of her publication record reveals consistent research themes centered around enzyme technology (particularly levansucrases), prebiotic synthesis, functional food development, and valorization of agricultural by-products. Her recent work shows increased focus on nanoencapsulation techniques, lactic acid bacteria applications for food preservation, and investigation of plant-based protein peptides with health-promoting properties. The interdisciplinary nature of her research integrates food science, biochemistry, microbiology, and nanotechnology to address contemporary food system challenges. Dr. Karboune's leadership extends beyond her research laboratory, as evidenced by her dual administrative roles overseeing academic programs and research initiatives at McGill's Macdonald Campus. Her position as Scientific Director of the Consortium for Research, Innovation and Transformation of Agrifood demonstrates her commitment to translating scientific discoveries into practical food system innovations. While specific details about her laboratory infrastructure aren't provided in the source material, her extensive publication record suggests a well-equipped research facility supporting multiple graduate students and collaborators working on enzyme technology and food bioprocessing projects.

Gail BornhorstView profile

Professor

• Food Science
• Biomedical Engineering
• Gastrointestinal Physiology
• +4 more

Dr. Gail Bornhorst is a Professor in the Departments of Biological & Agricultural Engineering and Food Science & Technology at the University of California, Davis. Her research focuses on quantitative methods to understand material transport, breakdown, and absorption in the gastrointestinal tract, aiming to improve food safety, quality, consumer health, and food processing efficiency. Her lab develops next-generation dynamic in vitro models to study digestion mechanics, food structure impacts, and processing effects on nutrient release. Research interests include: Food digestion dynamics (mechanical breakdown, acid/moisture uptake) Development of predictive gastric digestion models Impact of food structure on digestion kinetics and nutrient bioavailability Optimization of food processing techniques for health benefits Her work spans interdisciplinary applications such as: Plant breeding evaluations using digestion models Food waste valorization (e.g., Brazil nut byproducts) Protein gel innovation (pea/whey hybrids) Antioxidant bioavailability enhancement Key contributions include frameworks to correlate in vitro digestion results with in vivo outcomes, and advancements in understanding starch/protein hydrolysis mechanisms. Her lab collaborates on engineering digestion simulators and applying advanced imaging techniques (e.g., micro-CT) to track food breakdown in real-time.

Fabian AbiusiView profile

Researcher

• Microalgae Biotechnology
• Sustainable Food Processing
• Bioprocess Engineering
• +3 more

Dr. Fabian Abiusi is a post-doctoral researcher in Sustainable Food Processing at ETH Zurich's Institute of Food, Nutrition and Health, part of the Department of Health Sciences and Technology (D-HEST). His work focuses on developing innovative bioprocesses to convert industrial food by-products into high-quality microalgal biomass using mixotrophic cultivation strategies. His research emphasizes enhancing microalgae productivity through oxygen-balanced systems and improving protein bioaccessibility via in vitro digestion models and cell disruption techniques. His academic background includes a PhD (details unspecified) followed by postdoctoral research at ETH Zurich. Key research themes include acidophilic microalgae (e.g., Galdieria sulphuraria), photobioreactor optimization, and leveraging extremophilic organisms for sustainable food production. He has contributed to projects like the MAB2.0 initiative integrating algae into wastewater treatment systems. Abiusi's publications highlight advancements in mixotrophic cultivation, protein bioaccessibility assessment, and utilization of volcanic microalgae for nutritional applications. Though no awards are explicitly listed, his work aligns with emerging trends in circular bioeconomy and alternative protein sources. His research group collaborates on lab-scale to pilot-scale systems, aiming to bridge gaps between microbial biotechnology and food industry applications.

Matthijs DekkerView profile

Associate Professor

• Food Science
• Food Packaging Technology
• Nutrition and Health
• +3 more

Dr. Matthijs Dekker is an Associate Professor in the Food Quality and Design group at Wageningen University, Netherlands. He holds a PhD and has prior industry experience at Unilever Research Laboratory. His research focuses on process/product design impacts on food health aspects, phytochemicals in fruits/vegetables, mathematical modeling in food science, and innovative food packaging. With over 130 peer-reviewed publications (h-index 40), he leads projects on antimicrobial packaging, food matrix effects, and consumer-focused food design. Research Interests: Dekker’s work integrates food engineering, nutrition, and packaging science. Key themes include optimizing phytochemical stability during processing, developing smart packaging systems, and modeling digestion dynamics. He explores how food structure influences bioactive compound bioavailability and sensory attributes. Publications Overview: Recent work spans antimicrobial packaging innovations, carotenoid bioaccessibility, and glucosinolate stability. His articles highlight interdisciplinary approaches linking food chemistry, microbiology, and consumer behavior to enhance food safety and health benefits. Professional Activities: He serves on scientific committees (e.g., Healthier Food Logo, Novel Foods Safety Assessment) and lectures at the Dutch Packaging Center. Teaching responsibilities include courses on predictive modeling, food packaging design, and data science applications in food systems. Labs/Teams: Leads a multidisciplinary team in the Food Quality and Design group, collaborating on EU-funded projects like antimicrobial nanostructures in packaging and sustainable logistics solutions for perishables.

Sara A. CunhaView profile

Researcher

• Marine Biotechnology
• Bioactive Peptides
• Antioxidant Properties
• +6 more

Sara A. Cunha is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) within the Universidade Católica Portuguesa (UCP). She is affiliated with the Escola Superior Biotecnologia (ESB-UCP) and focuses on biotechnology research, particularly in marine bioactives. Her PhD project studies bioactive peptides from marine sources like algae and mussels for anti-aging and anti-inflammatory cosmetic ingredients. She holds a bachelor’s in biochemistry and a master’s in health biochemistry from the Polytechnic Institute of Porto. She has contributed to projects such as B4Brain (neurodegenerative disease research) and ValorMar (marine resource valorization). Research Interests: Marine Biotechnology Enzymatic Hydrolysis of Algae and Mussels Antioxidant and Anti-Inflammatory Properties of Bioactives Food and Environmental Microbiology Molecular Biology Applications Awards: 1st Place on Pitch Presentation (2023) 2nd Place in BFK Ideas Competition (2021) Finalist of Blue Bio Value Ideation (2022) CBQF Productivity Incentive (2021-2023) Activities: Invited assistant in chemistry courses at Escola Superior de Saúde do Politécnico do Porto. Active in international conferences and project pitches, focusing on marine-derived bioactives and sustainable technologies.

Michael DzakovichView profile

Assistant Professor

• Plant Physiology
• Nutritional Quality of Crops
• Phytochemical Metabolism
• +7 more

Michael Dzakovich is a Research Plant Physiologist with the USDA-ARS Children's Nutrition Research Center (CNRC) and holds a courtesy appointment as Assistant Professor in the Department of Pediatrics-Nutrition at Baylor College of Medicine. His work bridges plant physiology, genetics, analytical chemistry, and human nutrition to enhance the nutritional quality of plant-based foods. BS and MS in Plant Physiology, Purdue University PhD in Plant Breeding and Analytical Chemistry, The Ohio State University Postdoctoral Fellowship in Food Science and Human Nutrition, North Carolina State University Dr. Dzakovich's research focuses on understanding how genetic and environmental factors influence the phytochemical composition of crops such as tomatoes and sorghum, and how these compounds affect human health. His lab employs metabolomics, transcriptomics, and preclinical models to study nutrient bioavailability and health impacts. His recent publications reflect a strong trend in translational nutrition research, combining analytical chemistry with plant breeding and human health outcomes. Key themes include carotenoid biofortification, steroidal alkaloid metabolism, and the use of advanced lighting (LED, UV) to modulate phytochemical profiles in greenhouse crops. While no formal scientific awards are listed, his research is supported by USDA-ARS and conducted at the state-of-the-art CNRC facility. Dr. Dzakovich mentors undergraduate researchers and laboratory technicians. His lab also contributes open-source 3D-printed laboratory equipment, promoting accessible and reproducible science. The Dzakovich Lab operates within the USDA-ARS Children's Nutrition Research Center, which provides greenhouse facilities, metabolic kitchens, and interdisciplinary collaboration opportunities with elite scientists in pediatric nutrition and plant science.

Claudia BonechiView profile

Associate Professor

• Physical Chemistry
• Drug Delivery
• Liposome Formulation
• +3 more

Claudia Bonechi serves as Associate Professor in the Department of Biotechnology, Chemistry and Pharmacy at the University of Siena, Italy, with office location at III lotto, III floor, room C_03_140, Via A. Moro, 2, 53100 Siena. Her contact details include email claudia.bonechi@unisi.it and office phone +39 0577232123 (internal extension 2123). She teaches Physical Chemistry courses for the First Cycle Degree in Chemical Sciences across multiple academic years (2021/2022-2025/2026). Research Interests: Drug delivery systems using liposomes and nanoparticles for natural compounds and pharmaceuticals Physicochemical characterization of polymers, hydrogels, and nanocarriers via spectroscopy and rheology Applications in topical formulations, cancer therapy, and reproductive health Development of cytotoxic macrocyclic structures and oxidative stress modulation techniques Recent Publication Trends (2023-2025): Her work demonstrates concentrated expertise in liposomal encapsulation of plant extracts (e.g., rose petals, grape pomace, olive) with applications in cytotoxicity studies, sperm protection during cryopreservation, and topical antioxidant delivery. Methodologies prominently feature NMR, fluorescence spectroscopy, and rheological analysis across pharmaceutical, biochemical, and nanotechnology domains. Scientific Awards: No awards mentioned in source materials Advising and Grants: Source texts provide no details regarding student supervision, research funding, or grant acquisitions. Laboratories and Teams: Specific laboratory facilities, research groups, or collaborative teams were not documented in available information.