Find Academic Supervisors

• Natural Products Research
• Phytomedicine
• Herbal Product Standardization
• +7 more

Roles & Affiliations: Ikhlas Khan serves as Director of the National Center for Natural Products Research (NCNPR), Distinguished Professor, and Research Professor of Pharmacognosy at the University of Mississippi's School of Pharmacy. He also leads the FDA Program and coordinates natural products research across multiple initiatives, including the Sino-US TCM Research Center and the Center for Research of Indian Systems of Medicine (CRISM). Education: B.Sc. Chemistry (1980) - Aligarh Muslim University, India M.Sc. Organic Chemistry (1982) - Aligarh Muslim University, India Ph.D. Pharmacy (1987) - Ludwig-Maximilians-Universität, Munich Postdoctoral Studies - Swiss Federal Institute of Technology (ETH), Zurich Research Focus: Dr. Khan specializes in natural products research with emphasis on: Phytomedicine: Standardization of herbal products via analytical fingerprinting, pesticide/herbicide residue analysis, and bioanalytical quality control. Drug Discovery: Isolation of bioactive natural products, development of analytical methods for phytochemical characterization, and chiral separation techniques. Metabolism Studies: Role of metabolism in drug/natural product activity, particularly in aminoquinoline antimalarials. His work bridges academia, industry, and regulatory bodies, shaping policies for botanical supplements. Key Contributions: Over 850 peer-reviewed publications and leadership in high-impact projects like the FDA Center of Excellence. His lab pioneered methods to combat herbal product adulteration and safety issues. Awards & Recognition: UM Distinguished Professor Award (2018) Wiley Award (AOAC International, 2018) Qihuang International Prize (2017) Honoris Causa Doctorate (University of Hamdard, 2012) Labs & Collaborations: Directs the NCNPR, a global leader in natural products research, and collaborates with institutions worldwide. His team develops technologies for herbal product authentication and drug metabolism studies.

Ahmet TUTARView profile

Professor

• Organic Chemistry
• Photochemistry
• Bromination Reactions
• +3 more

Prof. Dr. Ahmet Tutar is a faculty member in the Department of Chemistry at Sakarya University . His academic activities include teaching courses such as Organic Chemistry I/II , Organic Synthesis Design , and Stereochemistry , alongside supervising numerous master's theses in organic synthesis and humic substance applications. Research Interests: Focus on bromination reactions , BODIPY dye synthesis , humic/fulvic acid characterization , computational chemistry , and pharmaceutical applications of organic compounds. Key Article Trends: Recent publications emphasize photobromination methods , metal-organic frameworks , and biological activity of brominated derivatives , with keywords spanning organic synthesis , biochemistry , and environmental chemistry . Thesis Supervision: Guided 35+ master's theses (2007-2013) on topics like synthesis of brominated indan derivatives , humic acid extraction , and photobromination of terpenes .

Vikramaditya G. YadavView profile

Associate Professor

• Biocatalysis
• Bioremediation
• Bioprocess engineering
• +15 more

Vikramaditya G. Yadav is an Associate Professor at the University of British Columbia (UBC) in the Department of Chemical and Biological Engineering, Faculty of Applied Science. He directs the Master of Engineering Leadership (MEL) Program in Sustainable Process Engineering and leads the BioFoundry research group. Education: B.A.Sc., University of Waterloo (2007) Ph.D., Massachusetts Institute of Technology (2013) Postdoctoral Associate, Harvard University (2014) His research spans sustainable chemical manufacturing, metabolic engineering, and biotechnology. Key areas include: Designing biosynthetic enzymes for biomass valorization Developing bioremediation strategies for industrial water quality Creating innovative drug delivery systems and tissue engineering solutions Advancing synthetic biology for pharmaceutical and bioenergy applications His recent work focuses on ocular drug delivery, cannabinoid biosynthesis in E. coli, lignin-based nanoparticles for cancer therapy, and computational analysis of plant secondary metabolites. Collaborations with start-ups, industry, and medical labs drive innovation in Canada's bioeconomy. Professional Leadership: Chair, Biotechnology Division of the Chemical Institute of Canada Associate Editor, The Canadian Journal of Chemical Engineering He is affiliated with UBC's BioProducts Institute and contributes to project-based learning pedagogy.

Aberham Hailu FeyissaView profile

Associate Professor

• Food Process Engineering
• Heat and Mass Transfer
• Transport Phenomena in Porous Media
• +7 more

Aberham Hailu Feyissa is an Associate Professor at the National Food Institute of the Technical University of Denmark , specializing in process modeling and sustainable food engineering. His research bridges complex transport phenomena with practical food manufacturing challenges. Ph.D. in Food Process Engineering, Technical University of Denmark MSc in Food Science, K.U.Leuven and Universiteit Gent BSc in Chemical Engineering, Bahir Dar University His work focuses on coupled mass and heat transfer during solid food processing, aiming to develop robust first-principles models for predictive process optimization. Key applications include Ohmic heating , digital twin technology , and bioactive ingredient extraction . Recent publications highlight his contributions to sustainable food processes , including insect-based feed modeling , seaweed bread kinetics , and clean-label cheese formulation . His methodological innovations span FTIR spectroscopy , computational fluid dynamics , and kinetic modeling . Supervisor for PhD students S. S. Turgut , M. E. Jabali , and Dahal S. Principal Investigator for projects like Modelling and Digitalisation of Food Processes and Sustainable Extraction of Bioactive Insect Fractions Active in conference presentations and peer review , he drives advancements in food process understanding through mechanistic modeling and mathematical simulation .

• Food Science
• Bioactive Compounds
• Polyphenols
• +3 more

Thamani Freedom Gondo is affiliated with the Lund University Centre for Analysis and Synthesis , focusing on Food Science and Bioactive Compounds . Their work emphasizes analytical techniques for plant-based and marine food resources, particularly using supercritical fluid extraction . Key affiliations: Lund University, FORMAS-funded projects Research themes: Bioactive compound analysis, polyphenol characterization, sustainable food processing Recent publications highlight advancements in phlorotannin analysis from brown seaweeds and Lactiplantibacillus plantarum applications in non-dairy fermentation. Their 2023 work on ternary solvent systems demonstrated high selectivity in seaweed extraction.

Charlotte JacobsenView profile

Professor

• Antioxidant Chemistry
• Lipid Oxidation
• Omega-3 Fatty Acids
• +7 more

Charlotte Jacobsen is a Professor and Head of the Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU). Her research focuses on lipid oxidation, antioxidants, and sustainable utilization of marine resources. She leads multiple interdisciplinary projects and supervises PhD students in food science and technology. Research Interests: Antioxidant chemistry in food systems Oxidative stability of omega-3 fatty acids Valorization of fish and seafood by-products Microalgae as sustainable sources of bioactives Functional foods and nutraceuticals Green extraction technologies Recent Research Trends: Her recent publications (2021–2025) reflect a strong focus on sustainable food systems, including the recovery of bioactive compounds from fish side-streams, stabilization of omega-3 lipids, development of anti-obesity peptides from seaweed, and cultivation of microalgae using industrial waste streams. The work spans food chemistry, marine biotechnology, and green processing, with applications in functional foods and nutrition. Scientific Awards: Danisco Award, 2003 Edwin Frankel Best Paper Award, 2010 and 2011 La Médaille Chevreul, 2010 Marcuse Lecturer grant, 1999 Advising and Grants: Professor Jacobsen actively supervises PhD students and leads multiple funded research projects, including 'Utilization of fish side-streams for production of novel food ingredients' and 'Sustainable Production of Microalgae Proteins'. She is involved in national and international collaborations, securing research funding for projects on omega-3 extraction, microalgae cultivation, and seafood quality. Labs and Teams: She leads the Research Group for Bioactives – Analysis and Application at DTU, which is part of the DTU Microbes Initiative. The group specializes in analytical methods for bioactive compounds, lipid oxidation analysis, and development of sustainable food ingredients.

• alternative proteins
• food biotechnology
• plant-based hybrid foods
• +5 more

Mehdi Abdollahi is an Associate Professor at Chalmers University of Technology's Department of Food and Nutrition Science. His research focuses on alternative proteins, food biotechnology, and plant-based hybrid foods, with emphasis on sustainable utilization of food side streams, legumes, cereals, and microalgae as future protein sources. Develops pH-shift technology and ultrasound-assisted methods for protein extraction Specializes in hybrid food engineering via fermentation and biorefinery Works on 3D food printing and high-moisture extrusion for food analogs Researches collagen and biobased food packaging materials His work includes >100 peer-reviewed publications, 4 book chapters, and 3 patents. Current projects involve collaborations with Arla Foods, Lantmännen, and Nordic Seafarm, addressing sustainable seafood systems and plant-protein hybridization. 2024 Bertebos Prize recipient 2025: Recognized among Sweden's Top 101 Sustainability Figures Mentors 7 PhD students and 3 postdocs while collaborating with European institutions like Kristianstad University and Ankara University. His group explores biorefinery strategies, hybrid food functionality, and innovative packaging solutions.

Cristina RosellView profile

Professor

• Design and development of innovative grain-based foods
• Quality assessment of cereals and other grains
• Starch physical properties in foods
• +7 more

Dr. Cristina Rosell is a Professor and Head of the Department of Food and Human Nutritional Sciences at the Faculty of Agricultural and Food Sciences, University of Manitoba. Her research focuses on grain-based food innovation, starch properties, and sustainable bakery processes. Education: PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain Dr. Rosell specializes in cereal science, enzymatic food modification, and gluten-free product development. Her current projects include optimizing bakery processes with computational tools, tracing rice supply chains via blockchain, and integrating bioactives into gluten-free foods. Her work bridges food chemistry, nutritional science, and industrial bakery technology. Her recent research trends emphasize gluten-free bread using legume and root starches, starch-plant compound interactions , and sustainable food processing via microwave-assisted extraction, high-pressure treatments, and fermentation. Key subfields include dough rheology, polyphenol bioactivity, and techno-functional ingredient development. Dr. Rosell’s teaching includes graduate seminars in food science (HNSC 7130). She supervises graduate students in breadmaking, starch hydrolysis, and functional food design. Her lab explores grain quality, enzymatic treatments, and bakery product optimization through interdisciplinary approaches combining chemistry, nutrition, and process engineering.

Adane Tilahun GetachewView profile

Associate Professor

• Antioxidant Research
• Bioactive Compounds
• Extraction Technologies
• +3 more

Adane Tilahun Getachew serves as an Associate Professor at the National Food Institute, Technical University of Denmark (DTU), specializing in bioactive compounds analysis and application within food science. His research integrates green extraction technologies with sustainable food processing to valorize marine and agricultural byproducts. His primary research interests focus on antioxidant mechanisms , bioactive compound recovery , and advanced extraction methodologies including supercritical fluids and subcritical water processing. Key application areas include marine lipid extraction from invasive species like starfish and round goby, plant protein isolation from legumes and lupin seeds, and stabilization of omega-3 enriched food products. His work directly contributes to UN Sustainable Development Goals through waste reduction and sustainable resource utilization. Analysis of his 15 most recent publications reveals a strong emphasis on extraction optimization (particularly supercritical CO 2 and pressurized liquid methods), marine bioactives (seaweed, starfish, shrimp waste), and food product development (mayonnaise, packaging films, protein concentrates). Dominant themes include response surface methodology applications, seasonal variation impacts on bioactive yields, and techno-functional properties of extracted compounds. His collaborative projects demonstrate extensive interdisciplinary work across European research initiatives: SUSTAINABLE JET FUELS (2024-2027): Micro-algal cell factories for zero-waste aviation fuel GrExOmega (2022-2025): Green extraction of omega-3 from invasive marine species AlgaeVita (2025-2027): Biofortified algae ingredients rich in vitamin D3 and omega-3 SBbioact (2019-2022): Biorefinery of Nordic brown algae bioactives Dr. Getachew leads research on sustainable food systems with emphasis on waste valorization and green processing technologies, maintaining active collaborations with multiple European institutions through DTU's National Food Institute infrastructure.

Yu HeView profile

Assistant Professor

• Condensed Matter Physics
• Quantum Materials
• Superconductivity
• +3 more

Yu He is an Assistant Professor of Applied Physics and Physics at Yale University, affiliated with the Department of Physics. His research focuses on condensed matter physics and experimental techniques such as angle-resolved photoemission spectroscopy (ARPES) and x-ray scattering to study correlated electronic systems and quantum materials. Prior to Yale, he completed a Miller Research Fellowship at UC Berkeley (2019) after earning his Ph.D. in Applied Physics from Stanford University. Key research areas include metal-to-insulator transitions, superconductivity, 2D magnetism, and solid-state quantum simulation. He has contributed to advancements in material characterization techniques, including high-resolution ARPES using tabletop lasers. His work integrates crystal synthesis, electric transport measurements, and surface decoration to explore material properties. Education: B.S. in Physics from University of Science and Technology of China (USTC); M.S. in Electrical Engineering and Ph.D. in Applied Physics from Stanford University. Research Interests: Experimental condensed matter physics, quantum materials, superconductivity, and light-matter interaction studies. His current projects aim to dissect microscopic degrees of freedom (electronic, lattice, spin) in novel materials using cutting-edge spectroscopic methods. The lab employs complementary techniques like electric transport measurements and crystal growth to characterize material properties comprehensively. Awards: Miller Research Fellow, UC Berkeley (2019) Advising & Grants: No student advisees listed. Research supported by Yale University and prior fellowships. Labs & Teams: Leads a research group at Yale focused on experimental condensed matter physics, collaborating on projects involving advanced material characterization and quantum material discovery.

Ann-Dorit Moltke SørensenView profile

Researcher

• Food Science
• Marine Biology
• Nutrition
• +3 more

Ann-Dorit Moltke Sørensen is a Senior Researcher at the National Food Institute of the Technical University of Denmark (DTU). She specializes in food science, with a focus on antioxidant properties, marine by-product utilization, and sustainable food systems. Her work aligns with UN Sustainable Development Goals, particularly in promoting responsible consumption and production (SDG 12) and life below water (SDG 13). Affiliations: National Food Institute, DTU (2016–present) Education: PhD in Food Science (DTU, 2010) M.Sc. and B.Sc. in Food Science and Technology (DTU, 2005 and 2003) Research Interests: Antioxidant mechanisms in food systems Omega-3 fatty acid extraction and application Utilization of marine and fish by-products Food preservation and stability Enzymatic processing of bioactive compounds Scientific Recognition: Young Scientist Award (2009) AOCS European Section Travel Grant (2010) Food Travel Grant (2008) Advising & Grants: Supervised PhD students Corsano, S. and Bjørlie, M. Project Coordinator for GrExOmega (2022–2025) and PROFIUS (2021–2024), focusing on omega-3 extraction and fish biomass utilization. Labs/Teams: Active in research groups addressing food chemistry, marine biotechnology, and sustainable processing technologies.

Syed S.H. RizviView profile

Professor

• Food Engineering
• Food Processing
• International Food Science
• +3 more

Syed S.H. Rizvi is a Professor of Food Process Engineering at Cornell University's Department of Food Science, affiliated with the College of Agriculture and Life Sciences. He holds the title of International Professor and advises over 65 graduate and 70 undergraduate students. His expertise spans food engineering, processing, and international development. Education: Ph.D., The Ohio State University (1976) MEng, Chemical Engineering, University of Toronto (1988) B.Tech., Panjab University (1968) Research Focus: Physical, chemical, and engineering aspects of food and biomaterials Supercritical fluid technology, liposome synthesis, and sustainable processing International value-chain developments and food security Articles Trends: Recent works emphasize supercritical fluid extrusion, liposome encapsulation, and novel food processing innovations. Key themes include material characterization, functional food development, and sustainable technologies. Awards: Distinguished Professor (2017), Chinese Academy of Agricultural Science Excellence in Teaching Award (2014) Stanley Watson Award (2012) Advising & Grants: Mentor to numerous students globally. Collaborates internationally under sponsorships like FAO, UNIDO, and World Bank. Teaches courses on food engineering, international agriculture, and bioprocessing systems. Labs/Teams: Leads the Rizvi Lab, focusing on novel food processes and engineering. Active in developing sustainable technologies for bioactive delivery and food security.

• Marine Food Science
• Marine Chemistry
• Blue Biorefining
• +7 more

Professor Ingrid Undeland leads the Marine research group at the Division of Food and Nutrition Science, Department of Life Sciences at Chalmers University of Technology. She is a distinguished researcher with expertise spanning marine food science, lipid chemistry, and blue biorefining, having established herself as a leading figure in sustainable seafood research and marine biotechnology. Her educational background includes food science studies from Linnaeus University and a PhD in bioscience from Chalmers University of Technology and SIK (now RISE). Between 1999-2002, she was a post-doctoral fellow at University of Massachusetts Marine Station, which significantly shaped her research trajectory in marine food science. Professor Undeland's research focuses on pioneering next-generation seafood through innovative value chains from seaweed, small pelagic fish, fish side streams, mussels, and microalgae. Her specialized expertise lies in marine lipids and proteins, particularly their stabilization, isolation from complex sources, and nutritional properties including digestibility. She has extensive experience with antioxidant strategies using plant-derived side streams or extracts and fundamental studies of fish hemoglobins as pro-oxidants. Her work also encompasses innovative technologies for biomass fractionation and nutrient recycling to build blue biorefineries, along with in vitro digestion models and general seafood analytics. Beyond marine research, she explores filamentous fungi as sustainable alternative food protein sources. The trends in her recent publications reveal a strong emphasis on valorizing marine resources through advanced processing techniques. Her work increasingly focuses on sustainable extraction methods for seaweed proteins, particularly Ulva fenestrata, and developing antioxidant strategies using berry side streams to stabilize fish proteins. There's a growing interest in understanding the nutritional properties and digestibility of alternative marine proteins, along with environmental assessments of processing technologies. Her research consistently bridges fundamental science with practical applications for creating sustainable seafood value chains. Swedish representative in Nordic Lipidforum, WEFTA, and EuCheMS Editorial board member of Journal of the Aquatic Food Product Technology Member of the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences Co-founder of the startup company AquaFood H-index of 47 according to Google Scholar Professor Undeland has an extensive record of academic mentorship, having supervised or currently supervising 23 PhD students, 14 postdoctoral researchers, and examining over 25 MSc students. Her research is supported by numerous grants, including the WaSeaBi Project which focuses on valorizing seafood side-streams through holistic value chain design. She collaborates with various industry partners and academic institutions across Europe. Her laboratory includes technicians Dr. Karin Larsson and Dr. Rikard Fristedt, and she leads a dynamic research team working on multiple projects related to marine biorefining and sustainable seafood development. Her research group operates within well-equipped facilities at Chalmers University, with specialized laboratories for marine food analysis, protein extraction, lipid oxidation studies, and in vitro digestion modeling. The team also maintains cultivation systems for seaweed and filamentous fungi, enabling integrated research from raw material production to final product development.

Joseph DumplerView profile

Lecturer

• Food Engineering
• Dairy Science and Technology
• Sustainable Food Processing
• +4 more

Dr. Joseph Dumpler is a Lecturer at the Department of Health Sciences and Technology at ETH Zürich, specializing in Sustainable Food Processing. He holds a PhD in Dairy Science and Technology from the Technical University of Munich, Weihenstephan, with a focus on UHT treatment of concentrated milk. His work emphasizes advancing food processing technologies, particularly in protein refinement, non-thermal methods, and membrane filtration. Educations: PhD in Dairy Science and Technology, Technical University of Munich, Weihenstephan (2017) MSc Food Engineering, Technical University of Munich, Weihenstephan His research interests include Natural Deep Eutectic Solvents (NADES) for plant protein extraction, microwave vacuum drying of dairy products, and membrane filtration optimization for microalgae and dairy systems. He has pioneered methods to refine rapeseed and pea proteins while minimizing antinutrients, and his work on microfiltration of milk products addresses emerging microbial risks. Key contributions span kinetic modeling of heat-induced protein aggregation, sustainable food processing , and non-thermal concentration techniques . His articles reflect a focus on bridging lab-scale innovations with industrial applications. Awards: J.T.M. Wouters Young Scientist Award Julius Maggi Research Award (2018) Best PhD Thesis Award from the Association of Dairy, Food and Biotechnologists (Weihenstephan) Dr. Dumpler collaborates with industry partners to translate research into scalable processes, such as NADES-based protein extraction and microwave drying systems. His current role at ETH Zürich’s Sustainable Food Processing Lab (Prof. Mathys) focuses on plant-based meat analogs and novel protein refining concepts .

Tyler JohnsonView profile

Associate Professor

• Natural Products Chemistry
• Bioorganic Chemistry
• Medicinal Chemistry
• +2 more

Tyler Johnson, PhD, is an Associate Professor in the Department of Natural Sciences and Mathematics at Dominican University of California's School of Health and Natural Sciences. His expertise lies in Natural Products Chemistry , Bioorganic Chemistry , and Medicinal Chemistry , with a focus on biomedical applications. Johnson's research emphasizes discovering therapeutic lead compounds and molecular probes from marine and terrestrial natural products. His research team investigates chemotypes like mycothiazole , zampanolide , fijianolide , and latrunculin from Indo-Pacific marine sponges. These compounds exhibit potent cytotoxicity (IC50 1~5 nM) against cancer cell lines through mechanisms including microfilament disruption , mitochondrial complex I inhibition , and microtubule stabilization . Current work explores mycothiazole as a molecular probe for mitochondrial aging. Key publications span 2024-2002, covering topics from sponge-derived anticancer agents to inflammation modulation and environmental toxicology. Johnson's laboratory engages in large-scale natural product isolation, spectroscopic validation, and semi-synthetic medicinal chemistry to optimize therapeutic leads. His work integrates undergraduate and graduate students into interdisciplinary biomedical research.