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Maneka MalalgodaView profile

Assistant Professor

• Food Science
• Nutritional Sciences
• Cereal Science
• +5 more

Dr. Maneka Malalgoda is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba's Faculty of Agricultural and Food Sciences. Her research focuses on grain chemistry, processing quality, and the development of healthy grain-based food systems. PhD in Cereal Science, North Dakota State University MSc in Cereal Science, North Dakota State University BSc in Medical & Pharmaceutical Biotechnology, University of Applied Sciences, Austria Dr. Malalgoda's research investigates the physicochemical properties of grain proteins and starches, their functionality in food processing, and the biological activity of grain biomacromolecules. She explores how these components contribute to nutritional value, safety, and structural integrity in bakery applications. Her recent publications highlight advancements in protein-enriched wholegrain bread, ancient grain processing optimization, oat protein health benefits, and pesticide residue impacts on cereal chemistry. Key trends include the use of analytical techniques (HPLC, LC-MS) and the intersection of traditional grains with modern nutritional needs. Dr. Malalgoda teaches courses in food science, including FOOD 4100: Current Issues in Food and Human Nutrition , FOOD 3220: Grains for Food and Beverage , and FOOD 3200: Bakery Science and Technology . She supervises graduate research at the University of Manitoba's Ellis Building facility.

Barbara N. TimmermannView profile

Professor

• Natural Products Chemistry
• Drug Discovery from Biodiversity
• Botanical Dietary Supplements
• +4 more

Barbara N. Timmermann is the Interim Dean and University Distinguished Professor at the University of Kansas School of Pharmacy, Department of Medicinal Chemistry. She holds a PhD in Botany from the University of Texas and has over 40 years of research experience in natural products chemistry, drug discovery, and pharmacognosy. Education PhD in Botany (Phytochemistry), University of Texas at Austin MA in Botany (Phytochemistry), University of Texas at Austin BSc in Biological Sciences, Universidad Nacional de Córdoba, Argentina Research Focus Botanical dietary supplements (turmeric/ginger for inflammation) Biodiversity drug discovery (ICBG Program) Withanolide anti-cancer mechanisms OATP transporter interactions Chemotaxonomy and plant secondary metabolites Awards & Recognition AAAS and ASP Fellowships NIH-funded Center Directorships (COBRE, ICBG) Women's Hall of Fame (University of Kansas) Regents Professor (University of Arizona) Leadership Former Chair of Medicinal Chemistry (2005-2012) Completed Senior Administrative Fellow Program (2010-2011) Directed NIH-funded core laboratories Labs & Collaborations COBRE Center for Cancer Experimental Therapeutics Arizona Center for Phytomedicine Research International Biodiversity Research Programs

Ruan ElliottView profile

Senior Lecturer

• Nutritional Metabolism
• DNA Damage and Repair
• Nutrigenomics
• +4 more

Dr Ruan Elliott is Dean of the Doctoral College and Senior Lecturer in Nutrition at the University of Surrey's School of Biosciences. He holds a PhD in Nutritional Metabolism (2017) and BA in Natural Sciences from Cambridge (1988). His research focuses on nutritional modulation of DNA repair mechanisms, functional genomics in nutrigenomics, and micronutrient homeostasis of iron, copper, selenium, and zinc. He has led studies on vitamin D efficacy, food bioavailability, and oxidative stress biomarkers. Education: PhD (University of Surrey, 1992), BA (University of Cambridge, 1988) Previous Roles: Senior Scientist (Institute of Food Research, 1994-2009), Postdoctoral Fellow (University of British Columbia, 1992-1994) His research integrates molecular biology and nutrition to address health impacts of dietary components. Recent work explores oat-based milk alternatives' sensory profiles, vitamin D supplementation efficacy, and DNA repair pathways in cardiovascular disease. He collaborates internationally on projects like the D2-D3 Study and NuGO initiatives. Publications emphasize translational research, including systematic reviews on insect protein efficacy and meta-analyses of vitamin D supplementation. His work bridges lab-based models (e.g., Caco-2 cells for iron studies) and clinical applications. No scientific awards were explicitly listed in the provided texts. He advises on doctoral training programs and has contributed to grant-funded projects like the University of Surrey's food and infection biosciences initiative (2024). Collaborations include studies on probiotics' immune effects and transcriptomic analysis of metabolic conditions.

• Bioactive compounds
• Antioxidant assays
• Food technology
• +5 more

Wilfried Andlauer is a Professor at the Institute of Life Sciences within HES-SO Valais-Wallis School of Engineering. His research focuses on bioactive compounds , non-thermal food processing , and bioavailability studies , particularly in agricultural by-products like grape cane, walnut press cake, and Spirulina algae. He has developed advanced methods for solid-state fermentation , cold plasma decontamination , and bioactives fingerprinting . Key projects include optimizing microwave-assisted extraction for stilbenoids, analyzing iron absorption from insect flour , and developing microfluidic antioxidant assays . His work integrates nutraceutical research with practical applications in food safety and sustainable processing . Collaborations span Switzerland and Asia , with expertise in analytical chemistry and bioprocessing .

• Biochemistry
• Protein modification
• Proteases
• +6 more

Professor Jim Morton serves as Dean of the Faculty of Agriculture and Life Sciences at Lincoln University, New Zealand, while maintaining his position as Professor in the Department of Wine Food & Molecular Biosciences. With a PhD from the University of Canterbury and advanced degrees from the University of Otago, he has established himself as a leading researcher in protein biochemistry with applications to food science and agriculture. His research interests focus on protein modification and proteases , with particular emphasis on meat quality, cataract development in sheep models, and the application of proteomic and metabolomic approaches. Professor Morton has developed innovative research programs examining how proteins change during cooking and processing, with significant work on sheep cataract models that led to novel calpain inhibitors. His current research investigates meat color stability and tenderization processes while applying protein characterization expertise to diverse food and wine projects. Professor Morton's publication record demonstrates consistent high-impact research, with recent work focusing on pulsed electric field technology for meat processing, protein modifications in meat, and bioactive compounds in plant foods. His research shows strong translational value, connecting fundamental biochemistry with practical agricultural and food industry applications. As Dean since 2021, Professor Morton provides leadership for one of New Zealand's premier agricultural faculties while continuing active research supervision and collaboration. His work bridges multiple disciplines including biochemistry, food science, veterinary science, and molecular biosciences, reflecting the interdisciplinary nature of modern agricultural research. Professor Morton has supervised numerous graduate students across diverse topics including edible insects, hemp protein hydrolysates, consumer food behavior, and lamb color stability. His collaborative approach is evident in the wide range of co-authors across his publications, demonstrating engagement with both national and international research communities.

Alyson E. MitchellView profile

Professor

• Food Chemistry
• Food Safety
• Plant Metabolites
• +3 more

Alyson E. Mitchell is a Professor in the Department of Food Science and Technology at the University of California, Davis. Her research focuses on food chemistry, particularly the chemical changes in fruits and vegetables, food safety, and the development of analytical methods for identifying beneficial and toxic compounds in foods. She holds a Ph.D. in Food Science from UC Davis (1996). Education: Ph.D. in Food Science, University of California, Davis (1996) Research Interests: Secondary plant metabolites and their applications in food authentication and safety. Optimization of food processing to retain beneficial compounds and reduce toxicants (e.g., acrylamide). Food-matrix interactions influencing bioavailability of nutrients and bioactives. Development of advanced analytical techniques for food analysis. Recent Research Trends: Her work spans methods for detecting amygdalin in almonds, flavonoid effects on aging, and green strategies to recover phenolic compounds from agricultural waste. She also addresses public health concerns around synthetic food dyes and processed foods. Awards: 2024: UC Davis Graduate Program Advising and Mentoring Award 2017: Fellow, American Chemical Society 2015: Fellow, Agricultural and Food Chemistry Division of the American Chemical Society 2010–2015: John Kinsella Endowed Chair in Food and Nutrition Advising & Grants: Mitchell advises graduate students in food science, with a focus on analytical and applied research. Her grants and collaborations support studies on food safety, processing innovations, and sustainable practices. Labs/Teams: Leads research teams investigating almond quality, elderberry bioactives, and food forensics at UC Davis, emphasizing interdisciplinary approaches to food science challenges.

Johanita KrugerView profile

Professor

• Food Science
• Nutritional Bioavailability
• Food Fortification Strategies
• +3 more

Professor Johanita Kruger is a faculty member at the University of Applied Sciences Fulda, Germany, where she holds the position of Professor of Food Technology and Nutrition. Previously, she has held roles including Researcher at the University of Hohenheim and Lecturer at the University of Pretoria. Her research focuses on nutrient bioavailability, particularly inhibitors and enhancers of bioactive compounds, with an emphasis on polysorbate micelle absorption mechanisms, food-to-food fortification strategies, and mineral bioavailability in African green leafy vegetables. She collaborates internationally on projects funded by the German Research Foundation (DFG) and USAID, addressing issues such as micronutrient deficiencies and food processing innovations. Her educational background includes a PhD in Nutrition from the University of Pretoria, alongside extensive post-doctoral and research experience across multiple institutions. University of Applied Sciences Fulda, Germany (2023–present) University of Hohenheim, Stuttgart (2020–2023; 2016–2018) University of Pretoria, South Africa (2015–2015; 2011–2013) Her research interests span food biofunctionality, including the development of novel micellar formulations and the evaluation of food processing techniques to enhance nutrient bioavailability. Key projects include defining food-to-food fortification strategies and investigating iron/zinc bioavailability in traditional African diets. She has contributed to interdisciplinary collaborations, such as the USAID Feed the Future Innovation Lab for Food Processing. Publications highlight advancements in polysorbate micelle stability, polyphenol encapsulation, and the efficacy of tropical plant-based fortification. Her work bridges laboratory research and real-world applications, aiming to improve global food security and nutritional outcomes. Laboratory activities include the USAID-funded Food Processing Lab and collaborative projects with institutions in France and Slovenia. No scientific awards are explicitly noted in the provided text. Her advising and grants include DFG funding for micelle absorption studies and contributions to the Kenyan Flour Blending Initiative. Students and lab teams focus on topics like cereal biofortification and nutrient-micelle interactions.

Maria L. MarcoView profile

Professor

• Food Microbiology
• Gut Microbiome
• Probiotics & Fermented Foods
• +3 more

Maria L. Marco is a Professor and Chair of the Food Science Graduate Group at the University of California, Davis. She holds a PhD in Microbial Biology (UC Berkeley, 1999) and a B.S. in Microbiology (Penn State, 1993). Her research focuses on microbial roles in fermented foods and gut health, emphasizing lactic acid bacteria's contributions to food production and human health. She teaches FST104 (Food Microbiology) and FST204 (Advanced Food Microbiology). Dr. Marco's work combines systems biology, genetics, and ecology to study microbiomes in food and intestinal systems. Her research has led to over 150 publications, including seminal studies on probiotic mechanisms, fermented food benefits, and gut-microbiota interactions. Notable awards include the American Society for Microbiology Distinguished Lecturer designation (2012–2014), World's Top 2% Scientists recognition (2021–2025), and the 2024 UC Davis Graduate Advising Award. She chairs the Gordon Research Conference on Lactic Acid Bacteria and co-authored the ISAPP consensus statement on fermented foods. Her research group explores topics like bacteriocin activity, microbiota-gut-brain interactions, and food safety innovations. Collaborative projects include studies on Indigenous fermentation practices and microbial electrochemical systems for pathogen detection.

Martin ReaneyView profile

Professor

• Food Science
• Bioengineering
• Lipid Chemistry
• +3 more

Martin Reaney is a Professor and Ministry of Agriculture Strategic Research Program (SRP) Chair in Lipid Quality and Utilization at the University of Saskatchewan's Department of Food and Bioproduct Sciences, within the College of Agriculture and Bioresources. His research focuses on lipid chemistry, sustainable agriculture, and food technology, particularly in biodiesel production, flaxseed bioactives, and novel food products. Key research interests include optimizing lipid quality through refining techniques (e.g., electrostatic field processing, enzymatic degumming), developing functional food ingredients (e.g., aquafaba-based emulsifiers, flaxseed-derived peptides), and enhancing biofuel production. His work bridges agricultural innovation with industrial applications, emphasizing sustainability and nutritional value. Key Projects: Biodiesel optimization, flaxseed lignan extraction, cyanogenic glycoside removal in flaxseed through fermentation, and electrostatic refining of crude oils. Lab/Affiliations: SRP Chair in Lipid Quality & Utilization, affiliated with the University of Saskatchewan's Ministry of Agriculture initiatives. Contact: martin.reaney@usask.ca | 6E02 Agriculture Building. Publications span lipid processing, food safety, and nutraceutical development, with a focus on interdisciplinary approaches to address global food and energy challenges.

ONG Choon NamView profile

Professor

• Metabolomics
• Biomarkers
• Environmental Health

ONG Choon Nam is a Professor at the Saw Swee Hock School of Public Health , National University of Singapore (NUS), and a Principal Investigator at the NUS Environmental Research Institute (NERI). With over 330 peer-reviewed publications and an h-index of 84, his work bridges Metabolomics , Biomarkers , and Environmental Health . B.Sc (1972), Nanyang University MSc (1974), University of London PhD (1977), University of Manchester His research focuses on metabolomics for environmental health assessments, biomarker discovery, and toxicology. He has pioneered studies on nanoparticle toxicity, dietary metabolites, and water quality, with contributions to NEWater and soya waste valorization . The 15 most recent articles highlight trends in toxicology , environmental health , and agricultural sustainability , with methods spanning mass spectrometry , metabolite profiling , and nanotoxicity studies. His work often integrates multi-omics and biomarker analysis across diverse species. Scientific Awards : AstraZeneca International Award (2002) Public Service Medal (2004) Outstanding Mentor Award (2016) Research Excellence Award (2008) Public Administration Medal (2016) ONG has served on international advisory panels for the WHO, CDC China, and the US National Research Council, while leading administrative roles at NUS, including Director of the Environmental Research Institute (2009–2018). His interdisciplinary collaborations span nano-toxicology , water quality , and dietary health effects .

Nicolas BordenaveView profile

Associate Professor

• Food Science
• Nutritional Biochemistry
• Starch Research
• +2 more

Associate Professor Nicolas Bordenave is a cross-appointed member at the School of Nutrition Sciences, University of Ottawa, focusing on molecular interactions between macronutrients and phytonutrients in food systems. His research explores how these interactions affect glycemic response and phenolic bioavailability in cereal, fruit, and vegetable-based systems. Education: Ph.D. in Food Science (specific institution not mentioned in text) Prior Roles: Research positions at PepsiCo (Chicago, UK) and postdoctoral training at Purdue University's Whistler Center Professional Involvement: Board member of Feeding Tomorrow (IFT Foundation), contributor to Radio Canada's Moteur de recherche program His research spans starch/phenolic interactions , nutritional functionality , and biodegradable packaging materials , with applications in metabolic health and food formulation . Recent publications highlight trends in beta-glucan viscosity , starch digestibility , and phytonutrient delivery . Scientific contributions include methodological advancements in glycemic response assessment and chitosan-based packaging . Key collaborations include work with researchers at Purdue, PepsiCo, and industry partners. His lab investigates macronutrient-phytonutrient interactions , nutritional biochemistry , and functional food design . Current projects align with improving metabolic health through optimized food structures.

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.

Valery FokinView profile

Professor

• Organic Chemistry
• Chemical Biology
• Drug Discovery
• +5 more

Valery Fokin is a Professor of Chemistry at the University of Southern California (USC), Department of Chemistry. His research focuses on organic synthesis with applications in chemical biology, particularly in click chemistry, antidote development, and bioconjugation. He holds a Ph.D. from USC (1998) and has contributed extensively to the design of novel synthetic methods and bioactive molecules. His work spans drug discovery, catalysis, and the development of reagents for toxicology applications. Notable contributions include advancements in azide-alkyne cycloaddition (CuAAC) and sulfur fluoride exchange (SuFEx) reactions, which have broad implications in medicinal chemistry and materials science. His lab explores strategies to create efficient organophosphate antidotes and antimicrobial agents targeting drug-resistant pathogens. Publications highlight innovations in microdroplet chemistry, enzyme reactivation mechanisms, and the synthesis of heterocyclic compounds. Fokin’s research bridges academic and industrial collaboration, as seen in studies on cannabinoid-derived drug potential and scalable synthesis methods. His team actively pursues applications in drug delivery and tissue-specific targeting. While no specific awards or grants are listed, his prolific publication record reflects sustained contributions to chemical biology. His advising and lab activities emphasize interdisciplinary approaches to solving biomedical challenges through innovative organic synthesis.

Aedin CassidyView profile

Professor

• Dietary Polyphenol Research
• Flavonoids
• Cardiometabolic Health
• +4 more

Aedin Cassidy is a Professor at the Institute for Global Food Security within the School of Biological Sciences at Queen's University Belfast. She has been active in dietary polyphenol research since 1988, focusing on flavonoids' impact on cardiometabolic health , gut microbiome , and anthocyanin efficacy . Her work spans from mechanistic studies to large-scale population research, with 212 total research outputs and 1 supervised work documented. Current member, REF2021 sub-panel 3 Fellow of the American Heart Association (2017) Royal Society Wolfson Research Merit Award (2013) Collaborations with EU/North America institutions including Harvard TH Chan School of Public Health Her research highlights include flavonoid-disease risk associations (chronic kidney disease, cardiovascular conditions), microbiome metabolism studies , and planetary health diet analysis . Key methodologies involve cohort studies , intervention trials , and biochemical nomenclature standardization . Scientific awards include: Royal Society Wolfson Research Merit Award (2013) Fellow of the American Heart Association (2017) Fellow of Society for Biology Fellow of Royal Society of Chemistry She has published extensively on flavonoid health impacts, with recent 2025 studies covering chronic kidney disease prevention , planetary diet outcomes , and anthocyanin metabolism . Her work contributes to UN Sustainable Development Goals related to zero hunger and good health .

Tuba EsatbeyogluView profile

Professor

• Molecular Food Chemistry
• Food Development
• Secondary Plant Metabolites
• +12 more

Prof. Dr. Tuba Esatbeyoglu is a full Professor of Molecular Food Chemistry and Development and serves as the Executive Director of the Institute of Food Science and Human Nutrition at Leibniz University Hannover, within the Faculty of Natural Sciences. She leads research in food chemistry, quality, and safety, with a focus on bioactive compounds and sustainable food innovation. Research Interests: Her work centers on secondary plant metabolites, food by-product utilization, HPLC method development, proanthocyanidin chemistry, food stability, authenticity markers, and in vitro biological activity and toxicity. She investigates the bioaccessibility and sensory properties of functional foods, contributing significantly to food quality and safety science. Publication Trends: Her recent publications reflect a strong focus on polyphenols, encapsulation technologies, food waste valorization, and analytical method development. She frequently explores the health impacts of plant extracts, liver protection, and sustainable food systems, often employing in vitro and animal models. Scientific Awards: Georg Forster Research Award (Alexander von Humboldt Foundation, 2022) Poster Prize, Brunel University (2014) Danone Nutrition for Health Institute Scholarships (2013, 2014) Rochow Family Trust Scholarship (2012) DGQ Young Scientist Award (2011) Award for Outstanding Academic Achievements in Food Chemistry (2006) Advising and Grants: While specific students are not listed, she supervises research in food science and has served on examination boards. She has led projects including a genetic engineering S1 facility and holds permissions under the Infection Protection Act. She has been involved in reviewing for major funding bodies including DFG, DAAD, and the Alexander von Humboldt Foundation. Labs and Teams: She heads the Molecular Food Chemistry and Development research group at the Institute of Food Science and Human Nutrition. She is active in national and international scientific networks, including DECHEMA, GDCh, DGE, IFT, and FEI’s Scientific Advisory Board, and contributes to standardization efforts via DIN.