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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 .

• Analytical chemistry
• Nutritional metabolomics
• Clinical and biomedical metabolomics
• +6 more

Dr. Armaghan Shafaei Darestani is a Lecturer at the School of Science, Edith Cowan University (ECU) , and a Research Fellow with the Centre of Integrative Metabolomics & Computational Biology . She previously held postdoctoral roles at the Norwegian University of Science and Technology (NTNU) and the University of Western Australia, focusing on metabolomics and proteomics method development. Research Areas : Analytical chemistry, Nutritional metabolomics, Clinical metabolomics, and Proteomics. Key Techniques : Liquid chromatography-mass spectrometry (LC-MS), HILIC-MS, HPTLC, GC-MS. Scientific Contributions include targeted metabolite assays for dietary intervention studies and deep phenotyping of biological models. She has contributed to understanding sulfur-containing compounds (e.g., S-methyl cysteine sulfoxide) in chronic disease prevention. Major Awards : 2018 - Endeavour Postdoctoral Fellowship (Australian Government) 2014 - Gold Medal at ITEX 2014 for anti-hypertension plant-based medicine PhD Research Fellowship (University of Science Malaysia) Grants and Projects : AU$210,909 (2025-2027): Forensic protein identification via human hair shaft proteomics. AU$243,343 (2023-2025): Metabolomics for Asthma Prediction 2 (MAP-2). AU$701,666 (2017-2023): Research Fellowship in Analytical Chemistry/Proteomics.

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.

Matthias UllrichView profile

Professor

• Molecular Microbiology
• Plant-Microbe Interactions
• Marine Microbiology
• +4 more

Prof. Dr. Matthias Ullrich is a Full Professor of Microbiology at Constructor University Bremen (formerly Jacobs University Bremen) in the School of Science, Department of Life Sciences and Chemistry. He earned his Diploma in Biology/Microbiology (1990) and Ph.D. in Microbiology (1992) from Friedrich-Schiller-University Jena, followed by a Habilitation in Microbiology from Phillips-University Marburg (2000). His postdoctoral research was conducted at Oklahoma State University and Max-Planck-Institute for Terrestrial Microbiology. His research focuses on frontiers in microbiology with emphasis on: Molecular plant-microbe interactions and bacterial gene regulation Marine diatom-bacteria symbiosis and biofilm formation Cocoa metabolomics and fermentation mechanisms Bioactive compounds from Rhododendron and antimicrobial discovery Environmental applications including phycoremediation and heavy metal resistance Publication analysis reveals strong interdisciplinary trends across marine microbiology (35%), food biotechnology (25%), environmental applications (20%), antimicrobial research (15%), and materials science (5%). His work frequently employs multi-omics approaches and industrial collaborations. Major Scientific Awards: Honorary Professorship, Amity University, India (2021) Professor of the Year Award (2008/2009 & 2006/2007) DAAD Lectureships in Uzbekistan (2008) and India (2004) Postdoctoral Fellowship from German Academic Exchange Service (1992-1994) Research Leadership: Heads the Molecular Microbiology Laboratory supervising 31 completed PhD theses and 2 ongoing candidates. Secured €3.7M for the COMETA cocoa metabolomics project with Barry Callebaut. Coordinates the DFG-ANR ENVICOPAS project on coastal pathogens. Professional Activities: Faculty member of International Max Planck Research School for Marine Microbiology, scientific boards of Rhododendronpark Bremen and Botanika Green Science Center. Member of American/International Microbiology Societies and German Phytomedical Society.

• Food Chemistry
• Food Analysis
• Food Authenticity
• +18 more

Helmut Mayer is an Associate Professor in the Department of Food Sciences at the University of Natural Resources and Life Sciences, Vienna (BOKU), where he leads research in food chemistry and analysis. He is based at the Institut für Lebensmittelwissenschaften and is actively involved in projects related to food authenticity, protein analysis, and advanced chromatographic techniques. His research interests span food chemistry, food authenticity, adulteration control, protein and amino acid analysis, biogenic amines, vitamins, UHPLC, electrophoresis, and molecular biology . He specializes in the analysis of milk proteins, DNA fingerprinting, lactic acid bacteria, and food biotechnology, with a strong focus on method development for detecting food fraud and ensuring quality. His recent publications and projects highlight a strong trend in vitamin B12 analysis , particularly distinguishing biologically active forms from pseudo-vitamins in algae and fermented foods, as well as assessing heat treatment in dairy products using markers like β-lactoglobulin and furosine. His work integrates analytical chemistry with nutritional science and food safety. Scientific awards received include: Hochschuljubiläumsstiftung (2006, 1998, 1996) Wirtschaftskammerpreis (2006) Bodenkulturpreis der Wirtschaftskammer Wien (1999, 1996) Dr. Hermann Zittmayr-Preis (1994) Min. Ök.-Rat Josef Kraus-Stipendium (1990) Dr. Mayer has led and participated in numerous research projects, including those funded by the EU, national agencies, and private companies. His work involves advising on food authenticity, thermal processing indicators, and allergen detection. He frequently collaborates with industry and regulatory bodies, providing expert opinions and technical reports. He is active in knowledge transfer, presenting at conferences such as ALVA, EuroFoodChem, and HPLC, and contributing to public discourse on food quality and safety, particularly regarding ESL milk and nutritional supplements.

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.

Edel O. ElvevollView profile

Professor

• Seafood Science
• Food Technology
• Nutritional Quality
• +3 more

Edel O. Elvevoll is a Professor of Industrial Food Science at the Norwegian Fisheries College, part of UiT The Arctic University of Norway. She holds an MSc in Engineering from NTNU/RWTH Aachen (1983) and a PhD from NTNU (1988). Research Focus: Seafood health effects, processing impact on nutritional quality, marine low-trophic resources, and environmental toxins Teaching: Food safety, unit operations in food industry, design of food production facilities Research Groups: Affiliated with the Seafood Science research group and SECURE project Collaborations: Extensive work with international committees and projects like SEYFISH (H2020), SDCS, and AQUAVITAE (H2020) Her recent publications address marine resource utilization, food safety (heavy metals, POPs), and environmental impact assessments. Articles highlight innovations in lipid extraction methods, bioactive peptides, and sustainable aquaculture solutions. Key subfields include seafood processing, nutrient retention, marine toxin analysis, and climate performance. Edel O. Elvevoll contributes to policy discussions through roles in the Norwegian Scientific Committee for Food and Environment (VKM) and interdisciplinary workshops on sustainable blue food systems.

• Animal Science
• Bioinformatics
• Livestock Nutrition
• +7 more

Dr. Stephen Mansbridge is a Reader in Animal Science and Bioinformatics at Harper Adams University, specializing in monogastric nutrition and livestock production systems. He leads the Pig, Poultry & Aquatic Animals Group within the Animal Science Research Centre and holds roles on key university committees including the Research Degrees Committee and Animal Welfare Ethics Review Body (AWERB). His research emphasizes enzyme and probiotic applications in animal feed, sustainable protein sources, and gut health mechanisms in poultry and pigs. Education: BSc (Hons) in Agriculture and PhD in Animal Science (pig nutrition) from Harper Adams University, supported by the Silcock Fellowship. Professional qualifications include Chartered Biologist (CBiol), Chartered Scientist (CSci), and Registered Animal Scientist (R.Anim.Sci.). He is an Advance HE Senior Fellow with extensive teaching experience in livestock production science, research skills, and postgraduate veterinary pharmacy courses. Research interests span enzyme-mineral interactions, pre/probiotic efficacy, and alternative feed ingredients like insect meal. Recent work focuses on phytase super-dosing in pigs and straw bedding's impact on nutrient digestibility. He actively contributes to industry initiatives through the Pig Health and Welfare Council’s Food Safety Subgroup and as a STEM Ambassador. Key achievements include the Silcock Fellowship and over 200 peer-reviewed publications on feed formulation, gut health, and sustainable practices. His teaching spans foundational to master’s levels, with modules on animal production science and research methodologies. He also serves as an external examiner at Canterbury Christ Church University. Professional memberships include the British Society of Animal Science, Royal Society of Biology, and Laboratory Animal Science Association. His work bridges academic research with industry applications, particularly in enhancing animal welfare and reducing environmental footprints through innovative feeding strategies.

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.

• Bitter Taste
• Food Chemistry
• Pharmacology
• +7 more

Veronika Somoza is a University Professor at the University of Vienna , affiliated with the Faculty of Chemistry and the Centre for Microbiology and Environmental Systems Science . Her research focuses on Bitter Taste , Food Chemistry , and Pharmacology , particularly exploring interactions between taste receptors and bioactive compounds. Key Research Areas Bitter Taste Receptors (TAS2R4, TAS2R43, TAS2R16) Gastric Acid Secretion Serotonin Release Plant-Derived Compounds (Resveratrol, Nonivamide, Capsaicin) Mass Spectrometry Imaging Scientific Awards AGFD Fellow Award 2020 Her work spans Gastric Physiology , Food Toxicology , and Sustainable Nutrition , aligning with UN Sustainable Development Goals. Recent publications highlight LA-ICP-MS imaging for zinc mapping and AFM probing of bitter peptide interactions. She has also contributed to understanding Chlorogenic Acid and Advanced Glycation End-Products in food science. Veronika Somoza actively participates in scientific communication , including invited talks on flavor research and media engagement on food chemistry topics.

Dominic AgyeiView profile

Associate Professor

• Food Chemistry
• Bioactive Compounds
• Bioprocess Engineering
• +4 more

Dominic Agyei is an Associate Professor of Food Chemistry at Monash University's School of Chemistry. His research focuses on leveraging bioprocess engineering and computational tools to develop high-value bioactives from novel sources like plant- and insect-based materials. He holds a BSc in Food Science from Kwame Nkrumah University of Science and Technology (2008) and a PhD in Chemical Engineering from Monash University (2014). He previously served as a Postdoctoral Research Fellow at Deakin University (2015–2017) and as a Lecturer in Food Science at the University of Otago. Education: BSc (Honors) in Food Science, Kwame Nkrumah University of Science and Technology, 2008 PhD in Chemical (Bioprocess) Engineering, Monash University, 2014 Alfred Deakin Postdoctoral Research Fellowship, Deakin University, 2015–2017 Postgraduate Certificate in Higher Education, University of Otago, 2023 Research Interests: Combines in silico modelling and bioprocess engineering to study food-derived compounds' structures, properties, and health implications. Key areas include food bioactives, edible insects, biocatalysis, and sustainable food innovation. His work aligns with UN Sustainable Development Goals, particularly addressing food security and environmental sustainability. Publications: Recent work emphasizes functional food development, legume health benefits, and sustainable extraction methods. His 2025 review on aloe vera bioactives highlights innovative applications, while studies on legumes and walnut oil explore nutritional and industrial potential. Awards: Young Researcher Award, International Union of Food Science and Technology (IUFoST), 2022 Advising & Grants: Supervises PhD candidates focusing on protein functionalities and bioactive compounds. Active in early-career scientist advocacy, serving on the Administrative Council of Early Career Scientists for IUFoST. Recognized as a 'Recognized Doctoral Supervisor' under the UK Council for Graduate Education's framework.

• Pharmacology
• Drug Discovery
• Analytical Chemistry
• +3 more

John Azietaku is a Research Fellow at Monash University's Department of Drug Discovery Biology, specializing in analytical methods for drug metabolism, traditional Chinese medicine (TCM) research, and pharmacokinetics. His work focuses on developing advanced LC-MS/MS and HPLC techniques for quantifying bioactive compounds in biological matrices, particularly in herbal extracts and pharmaceutical formulations. Key research interests include chemometric methods for herbal standardization, tissue distribution studies of natural products, and investigating enzyme inhibition (e.g., CYP450) effects of TCM preparations. He has conducted extensive pharmacokinetic analyses of compounds like bergapten, periplocin, and Columbianadin in rat models, emphasizing metabolite identification and bioavailability. His publications highlight methodological innovations in simultaneous quantification of multi-components and application of bioactivity-guided approaches for drug discovery. While no awards are explicitly mentioned, his contributions to analytical methodologies in TCM research are notable. He has no listed advisees or grants in the provided data. His research is closely tied to the Drug Discovery Biology team at Monash, focusing on translational applications of analytical chemistry in pharmaceutical development.

• Food Science & Technology
• Sustainable Food Processing
• Agro-Food By-Product Valorization
• +4 more

Fabio Favati is an Associate Professor of Food Science & Technology at the Department of Biotechnology , University of Verona. He holds roles including member of the Faculty Board of PhD in Smart Agrifood Sciences and Biotechnology Teaching Committee. His research focuses on sustainable food processing, agro-food by-product valorization using green technologies (e.g., supercritical fluids and NADES), and sensory analysis. He leads the Supercritical Fluid Lab and Sensory Analysis Lab (ISO 8589:2007-certified) at the Department. Education & Experience : Curriculum includes extensive contributions to food innovation and sustainability. Teaching spans courses like Food Processing & Preservation Technologies, Food Product Development, and Quality Management in the Food Industry across multiple academic programs. Research Interests : Development of eco-friendly extraction methods (e.g., NADES for carotenoids/anthocyanins), functional food fortification, and holistic food preservation integrating sensory evaluation. Projects include valorizing olive oil by-products, microalgae biomass, and pumpkin/radicchio wastes. Collaborates with local/national industries. Grants & Projects : Leads initiatives like SustaIn4Food (2020–) for sustainable agro-food processes and functional food development. Engages in industry partnerships for product innovation (e.g., fortified chocolate, low-FODMAP foods). Labs & Facilities : Manages advanced labs for supercritical fluid technology and sensory analysis. Equipment includes high-pressure reactors (up to 100 MPa) and computerized sensory data systems.

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.

Chibuike UdenigweView profile

Professor

• Food Biochemistry
• Food Proteins and Peptides
• Food Nanotechnology
• +6 more

Chibuike Udenigwe is a Full Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the University of Ottawa's Faculty of Health Sciences. He is also cross-appointed in the Department of Chemistry and Biomolecular Sciences and affiliated with the Institute for Science, Society and Policy. His research focuses on food biochemistry, sustainable food processing, and biomaterial applications of food proteins and peptides. He holds Fellowships from the Royal Society of Chemistry and the American Chemical Society. Education: PhD (Food and Nutritional Sciences, University of Manitoba, 2010), MSc (Chemistry, University of Manitoba, 2007), BSc (Honours Biochemistry, University of Nigeria, 2003). Research Interests: Food proteins and peptides, food nanotechnology, bioactive peptides, nutrient bioavailability, sustainable protein sources, food allergens, and functional biomaterials. Notable Articles (2024): Explores nutraceutical regulation of redox enzymes, DPP-IV inhibition via fermented lentils, and structural dynamics of food-derived antidiabetic peptides. Recent work emphasizes peptide-polyphenol interactions, protein nanostructuring, and food additive manufacturing. Awards: FRSC, FAGFD-ACS, FAAS. Grants and Labs: Leads research on food-health nexus innovations, including edible bioplastics, nano-delivery systems, and sustainable protein valorization.