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Prof. Veronika Somoza is a leading academic in Nutritional Systems Biology, currently affiliated with the University of Vienna and Technical University of Munich (TUM). She holds a professorship in Molecular Food Science and has led key research groups such as the Institute of Physiological Chemistry and the Christian Doppler Laboratory for Bioactive Aromatics. Her career includes roles at institutions like the German Research Institute for Food Chemistry (Garching) and the University of Wisconsin-Madison. Education: Diplom (Justus Liebig University Giessen, 1991), PhD (University of Vienna, 1995), Habilitation (Kiel University, 2002) Research Focus: Bioactive food compounds, flavor chemistry, taste receptor signaling, and gastrointestinal physiology Her work bridges food science and human health, particularly in understanding how food ingredients influence digestion, inflammation, and disease. Notable contributions include discoveries on bitter peptide effects on gastric acid secretion and flavor perception modulation. Awards: FEMA Excellence in Flavor Science (2016), ACS AGFD Fellow (2020), Hans Adolf Krebs Prize (2004) Prof. Somoza has pioneered methodologies in atomic force microscopy for foodborne virus detection and developed bitterness-masking compounds for pharmaceuticals. Her interdisciplinary approach integrates nanobiophysics with nutrition to advance functional food design and clinical applications.

• Nutritional Systems Biology
• Food Science
• Bioactive Compounds
• +3 more

Linda J. Harris, Ph.D., is a Distinguished Professor of Cooperative Extension in Microbial Food Safety at the University of California, Davis, within the Department of Food Science and Technology. She served as Department Chair from 2016 to 2021. Her research focuses on microbial food safety, particularly in fresh produce and tree nuts, emphasizing pathogen behavior, antimicrobial treatments, and standard microbiological methods validation. She collaborates with food producers, processors, and government agencies to address food safety challenges. Dr. Harris earned her Ph.D. in Food Science from North Carolina State University in 1991. Her work integrates laboratory studies with extension activities to ensure practical applications in food safety. Key areas include evaluating pathogen survival on produce, developing sanitation protocols, and assessing risks associated with low-moisture foods. Her research trends highlight advancements in pathogen detection (e.g., MALDI-TOF technology), contamination prevention in postharvest handling, and consumer practices affecting food safety (e.g., homemade nut-based products). Recent articles address Salmonella and Listeria survival on produce, irrigation impacts on pathogens, and validation of pathogen reduction processes. Awards: 2021 AAAS Fellow 2018 Institute of Food Technologists Fellow 2004 Elmer Marth Educator Award Her advising and grants focus on low-moisture food safety, extension education, and industry partnerships. She leads initiatives like the Scientific Integrity Consortium and collaborates on national food safety guidelines. Dr. Harris is affiliated with the Robert Mondavi Institute for Wine and Food Science at UC Davis.

• Microbial Food Safety
• Food Microbiology
• Pathogen Contamination
• +3 more

Simone D. Castellarin is a Professor in the Department of Applied Biology at the University of British Columbia's Faculty of Land and Food Systems, and holds the Canada Research Chair Tier 2 in Viticulture. His research focuses on the molecular and physiological mechanisms governing berry ripening and composition in grapes, blueberries, and raspberries, with emphasis on genomic regulation under environmental stressors like heatwaves and drought. PhD in Plant Biology from the University of Udine (2007) Postdoctoral training at Hochschule Geisenheim University and University of California Davis Research areas include terpene biosynthesis, jasmonate signaling, cuticular wax dynamics, and agronomic strategies for climate change mitigation. Key projects involve remote sensing for vineyard zoning , hormone application effects , and genetic studies of berry quality traits . His work spans collaborations with industry bodies like the BC Wine and Grape Council and academic partners including the Cantu Lab at UC Davis. Recent publications highlight genomic analyses of terpene synthases, water deficit impacts on metabolites, and postharvest quality assessments. Awards include the 2009 Rudolf Hermanns Prize for viticultural research. He supervises numerous PhD and Master's students, and leads the Castellarin Lab at UBC's Wine Research Centre.

• Viticulture
• Berry Crop Physiology
• Plant Genomics
• +2 more

Claire Gaiani is a full Professor at the University of Lorraine, leading the Laboratoire d'Ingénierie des Biomolécules (LIBio). With an ORCID iD: 0000-0003-0434-8453 , she focuses on sustainable food ingredient development from agroresources and food-waste, specializing in the formulation of bioactive compounds (probiotics, glycans, PUFA, flavonoids) into functional powders through industrial-academic collaborations. Habilitation to supervise research (2012, University of Lorraine) PhD in Food Science (2006, University of Lorraine) Engineer (M.Sc.) from ENSAIA (2002, University of Lorraine) Her research combines atomic force microscopy (AFM), XPS analysis, and industrial partnerships (Nestle, Arla Foods) to optimize dairy and plant-based powder properties. Recent work explores cryogel monoliths for probiotic delivery, plant seed gums as structuring agents, and maltodextrin surface characterization. Key scientific contributions include: Over 140 peer-reviewed papers (90% Q1 Food Science/Chemistry/Biophysics) 2 book editions ( Engineering Plant-Based Food Systems , 2023; Atomic Force Microscopy for Food Research , 2023) 10 book chapters 2 patents (FR2807932A1, FR2112358A) 65 international lectures (17 invited) Honors include: 2023 Grand Prix en Sciences Lorraine-Luxembourg 2015 IUF junior member (5-year term) 2011 Marcel Loncin Prize 2014 NIZO Dairy Conference keynote She supervises 9 postdocs and 15 PhD students, and serves on the European Bioencapsulation Research Group board. Her work drives innovations in powder rehydration, probiotic encapsulation, and sustainable food systems through the Agria Grand Est association.

• Food Science
• Dairy Technology
• Microencapsulation
• +7 more

Célia Maria Gonçalves Soares is an Adjunct Assistant Professor at the School of Engineering, Universidade do Minho, with a PhD in Chemical and Biological Engineering (2012). She specializes in mycology, focusing on mycotoxin detection and fungal biodiversity in food commodities. Education: PhD in Chemical and Biological Engineering, Universidade do Minho (2012) MSc in Technology, Science and Food Security, Universidade do Porto (2007) Her research interests include mycotoxin analysis , fungi in food safety , and MALDI-TOF MS applications . Recent work explores bioconcrete and ochratoxigenic fungi in Colombian coffee . Key projects: MYCOTOX-PALOP (2020–2025) and MIRRI-PT (2021–2023). She has published 20+ articles and co-authored chapters on fungal identification. Scientific Awards: 3rd Poster Prize (2011)

• Mycology
• Food Safety
• Fungal Taxonomy
• +4 more

Assoc. Prof. Dr. Gonca Bilge Özel is an Associate Professor at Yeditepe University, Faculty of Engineering, Food Engineering Department. She also serves as Vice Dean of the Faculty of Engineering since 2023. Previously, she was an Associate Professor at Konya Food and Agriculture University, where she held administrative positions as Department Head (2021) and Deputy Department Head (2019). Current Position: Associate Professor, Yeditepe University, Faculty of Engineering, Food Engineering Department Administrative Role: Vice Dean of Faculty of Engineering (2023-present) Previous Position: Associate Professor at Konya Food and Agriculture University (2018-2022) Dr. Özel received her PhD in Food Engineering from Hacettepe University (2010-2016), with a thesis on "Laser-induced plasma spectroscopy in elemental analysis of foods." She also holds a Master's degree in Bioengineering (2008-2010) and an undergraduate degree in Food Engineering (2003-2008), both from Hacettepe University. Her research primarily focuses on food analysis using advanced spectroscopic techniques, particularly Laser-Induced Breakdown Spectroscopy (LIBS). She has made significant contributions to food authenticity, adulteration detection, elemental analysis, and non-thermal food processing methods like pulsed electric field technology. Her work spans across various food matrices including dairy products, meat, coffee, grains, and beverages. Dr. Özel has led and participated in numerous research projects, including EU-funded H2020 projects and national TÜBİTAK projects. She has supervised multiple Master's theses and is currently supervising PhD students. Her research has resulted in numerous publications in high-impact journals and several patents related to LIBS applications in food analysis. Poster Prize at 8th International Conference on Laser induced breakdown spectroscopy (LIBS 2014) As an educator, Dr. Özel teaches undergraduate courses such as Food Engineering Operations and Process Design, Food Process Engineering, and Food Chemistry, as well as graduate courses in Advanced Analytical Methods and Biosensors. She has also been involved in industry collaborations with companies like Deltamed Life Sciences and NANOSENS Advanced Technologies.

• Food Engineering
• Laser-induced Breakdown Spectroscopy
• Food Analysis
• +5 more

Zeynep Atamer is an Assistant Professor at Oregon State University's Food Science and Technology Department, affiliated with the Food Innovation Center in Portland, OR. Her research focuses on dairy science and technology, particularly bacteriophage dynamics, spore inactivation, milk protein behavior, membrane processing, and food safety optimization. Primary affiliation: Oregon State University, Food Innovation Center Department: Food Science and Technology Research interests include: Dairy bacteriophages and their thermal/non-thermal inactivation Spore-forming bacteria in dairy processing Milk protein fractionation and functional properties Membrane separation technologies for dairy applications Cheese and fermentation process optimization Development of phage-free dairy products and sensitive detection systems Recent publications highlight advancements in UV-C/phage reduction strategies, casein-based material development, bitter peptide characterization in cheese, and encapsulation technologies for microbial control. Key subfields include dairy processing stressors, whey protein stability, and gut microbiota modulation via phage delivery. Her work integrates industrial-scale validation with lab-to-commercial translation, addressing critical challenges in dairy safety and functionality through interdisciplinary approaches spanning microbiology, biochemistry, and food engineering.

• Dairy Science & Technology
• Dairy Microbiology
• Dairy Bacteriophages
• +9 more

Dr. Irina Tanuwidjaja is an Assistant Professor in the Department of Microbiology at the University of Zagreb Faculty of Agriculture, specializing in agroecology. She holds a PhD (2023), M.Sc. (2012), and B.Sc. (2010) from the same institution. PhD: University of Zagreb Faculty of Agriculture M.Sc.: University of Zagreb Faculty of Agriculture B.Sc.: University of Zagreb Faculty of Agriculture Her research focuses on soil microbiology , food microbiology , and microbial ecology , with emphasis on molecular methods for microbial diversity analysis and biotechnological applications. Current projects include studying microbial communities in artificial soil systems and developing encapsulation techniques for fermentation agents. Key publication trends include: Soil mineral-microbe interactions (clay minerals, phosphorus cycling) Microbial community analysis in traditional food systems (Istrian cheese, game meat sausages) Antibiotic resistance patterns in environmental and foodborne bacteria Development of molecular markers for microbial diversity assessment Her work combines laboratory experimentation (DNA/RNA isolation, real-time PCR, sequencing) with field studies, focusing on both agricultural sustainability and food safety applications. She has coordinated multiple national research projects including studies on: Antibiotic resistance in Pseudomonas spp. from karst caves Antimicrobial properties of honeybee products Biomass ash applications in agriculture Gastrointestinal microbiota in invasive fish species Microbial diversity in traditional Croatian sausages Dr. Tanuwidjaja also contributes to teaching in applied microbiology and soil molecular microbiology methods at the Faculty of Agriculture.

• Soil microbiology
• Food microbiology
• Microbial ecology
• +2 more

Catherine Stanton is a Research Professor at University College Cork (UCC) and a Principal Investigator at APC Microbiome Ireland, with a joint appointment as Adjunct Professor in the College of Medicine and Health, Department of Psychiatry. She is also a Principal Research Officer at Teagasc Moorepark, reflecting her dual academic and research leadership roles in food, nutrition, and microbiome science. Her educational background includes a BSc (2.1H) and MSc in Nutrition/Food Chemistry from UCC, a PhD in Biochemistry from Bournemouth University, UK, and a DSc from the National University of Ireland. Her research focuses on the nutritional and health impacts of functional foods, particularly probiotics and bioactive metabolites. Key areas include: Nutritional aspects of dairy and functional foods Probiotic cultures and their health benefits Infant gut microbiota and dietary influences Bioactive lipids (e.g., CLAs, SCFAs, n-3 FAs) Bioactive peptides and microbial metabolite production Her recent publications reflect a strong emphasis on gut-brain axis interactions, microbial production of neuroactive compounds like GABA, and the metabolic effects of gut bacteria on host lipid profiles. This work bridges food science, microbiology, and human health, particularly in early-life nutrition and chronic disease prevention. She has received significant recognition through awards such as: ELIE METCHKOFF 2010 Award (jointly with Paul Ross, Colin Hill, Gerald Fitzgerald) APC Scientist of the Year 2011 UCC Research COMMERCIALISATION Award (2012) Catherine has secured substantial research funding from SFI, EU FP7, DAFF, DAFM, and EI, leading projects like COMBINE, FIBEBIOTICS, CFMATTERS, and TODDLERFOOD. She actively mentors researchers and contributes to major international expert groups including FAO/WHO, IDF, and Agropolis Foundation. Her work is integral to the APC Microbiome Ireland and Food Health Ireland research centres, where she leads research on microbial metabolites and functional food development. She is affiliated with key research platforms including: APC Microbiome Ireland – Microbial Metabolites Core Food Health Ireland Teagasc Moorepark

• Nutritional Biochemistry
• Functional Foods
• Probiotics
• +9 more

Professor Nidhi Bansal is a leading expert in dairy and food bioprocessing at the University of Queensland (UQ) , serving as the Director of Teaching & Learning in the School of Agriculture and Food Sciences. With over 150 publications and an h-index of 38 (Google Scholar), her work bridges agricultural sciences , food chemistry , and clinical nutrition . PhD in Dairy Chemistry (University College Cork, 2007) B.Tech in Dairy Technology (SMC College of Dairy Science, 2003) Research Focus: • Non-Thermal Processing: Leading UQ's 'non-thermal processing research program' since 2011, developing pulsed electric field (PEF) and high-pressure processing (HPP) to preserve milk biomolecules while ensuring microbial safety. • Non-Bovine Milk Systems: Pioneering research on camel milk and human milk , exploring their composition, enzymology, and bioactive properties. • Milk Protein Structure: Investigating protein interactions, denaturation, and functional properties like foaming, gelling, and emulsification. Recent Article Trends highlight contributions to Precision Fermentation , Milk Foam Science , and Camel Milk Applications . Her work has been cited in 103 countries across 25 disciplines, including Medicine and Chemical Engineering . Scientific Leadership: Program Lead for the $165M Food and Beverage Accelerator (FaBA) Trailblazer Grant CI on grants exceeding $183M from NHMRC, ARC, and industry partners Director of UQ’s Education and Training Program in the Strategic University Reform Fund ($6.9M) Mentoring Excellence: Supervised 27 HDR students (12 as principal advisor) and >60 coursework students. Authored multiple Food Chemistry and Journal of Dairy Science publications with significant impact on infant nutrition and food safety .

• Alternative Dairy Processing
• Non-Bovine Milk Systems
• Milk Protein Structure and Functionality
• +4 more

Prof. Eleftherios H. Drosinos is a Professor at the Agricultural University of Athens , specializing in Food Safety and Quality Management Systems . He teaches undergraduate and postgraduate courses in these areas and leads research initiatives focused on microbial quality control, HACCP systems, and ISO 9000 series standards. Education: Graduated from the Agricultural University of Athens; Ph.D. from Bath University (UK). His research explores microbial interactions in food systems, particularly pathogenic and spoilage microorganisms, with a strong emphasis on Lactiplantibacillus plantarum and Listeria monocytogenes dynamics across various substrates. He has published extensively on topics like sourdough microbiota, cheese safety, and antimicrobial strategies under the One Health framework. Recent publications (2024) highlight advancements in food spoilage detection, GMO monitoring, and microbial ecology. His work spans both experimental studies and reviews, addressing food safety in retail, fermented products, and fresh-cut vegetables. He directs the Laboratory of Food Quality Control and Hygiene , contributing to standardization and regulatory compliance in the food sector.

• Food Safety
• Quality Management Systems
• Microbial Ecology
• +3 more

Prof. Benedetta Bottari is an Associate Professor at the Department of Food and Drug Science, University of Parma. She specializes in food microbiology, focusing on lactic acid bacteria, fermented foods, and microbial dynamics in dairy products like Parmigiano Reggiano cheese. Her research employs molecular techniques like PCR analysis and fluorescence microscopy to study microbial viability and biodiversity. Educational Background: PhD in Food Science and Technology (2006–2009), University of Parma MSc in Food Science and Technology (2004), University of Parma BSc in Agricultural Studies, Diploma from G. Marconi High School (1994–1999) Research Interests: Prof. Bottari’s work centers on microbial ecology in food systems, probiotic development, food safety, and the application of advanced molecular methods to study cheese microbiota. She has contributed to projects on prebiotic effects, UV treatment for microbial abatement, and the role of microbial communities in food quality. Grants & Projects: Co-led projects on Parmigiano Reggiano microbiota and probiotic strain selection Scientific coordination of EU-funded dairy science education initiatives Collaborations with industries like Tetra Pak and CIPACK for food safety solutions Teaching: She teaches courses in Food Microbiology, Probiotics, and Functional Foods across undergraduate and graduate programs in Food Engineering, Gastronomy, and Nutrition. Labs & Teams: Her research group focuses on food microbiology, collaborating with institutions like SIMTREA and the Parmigiano Reggiano Consortium to advance food technology and safety.

• Food Microbiology
• Lactic Acid Bacteria Ecology
• Fermented Foods
• +3 more

Maria Luisa Savo Sardaro is a Researcher at Northwestern University, holding a PhD in Genetics from Tuscia University (Italy). She also serves as an Assistant Professor in Food Microbiology at San Raffaele University in Rome and completed a Postdoctoral Research Fellowship at Parma University. Her research focuses on the impact of fermented and non-fermented foods on gut microbiota composition, particularly linking microbiota evolution to human health outcomes. She specializes in molecular biology and microbiological techniques for pathogen and fermentative bacteria identification, with an emphasis on probiotic and prebiotic applications in food systems. Education: PhD in Genetics, Tuscia University (Italy) Postdoctoral Fellowship, Parma University Research Interests: Maria Luisa investigates microbial dynamics in fermented foods, gut microbiota interactions, and their implications for health. Her work integrates molecular diagnostics, metagenomics, and food science to advance understanding of probiotic efficacy and fermentation processes. Current projects include studying microbiome diversity in animal populations and developing rapid screening methods for beneficial bacterial strains. Publications: Over 13 peer-reviewed articles since 2016, covering topics like microbial community analysis, fermentation optimization, and prebiotic effects. Her work bridges fundamental microbiology with applied food science, addressing both ecological and clinical questions. Grants and Advising: No specific grants or advising roles listed in the provided text. She collaborates with institutions globally on microbiology and food safety initiatives. Labs/Teams: Affiliated with Northwestern’s Anthropology department research groups, though her primary lab work occurs at Parma University and San Raffaele University. Active member of interdisciplinary teams studying food microbiology and human health intersections.

• Food Microbiology
• Gut Microbiota
• Probiotics and Prebiotics
• +4 more

Anita Linnemann is an External employee in the Department of Food Quality and Design at Wageningen University & Research. Her research focuses on improving food systems through sustainable processing of traditional foods, microbial community analysis, and enhancing nutritional quality of complementary and fermented foods. She has co-supervised multiple PhD candidates in projects addressing food safety, fermentation technologies, and valorization of African indigenous foods. Key research interests include fermented dairy products (e.g., mabisi, mahewu), microbial community dynamics in traditional foods, and utilization of climate-resilient crops like sorghum and millets. Her work emphasizes linking microbial diversity to food safety, nutrition, and sensory quality. She also explores innovation in street food safety governance and value chain development for women entrepreneurs. Notable contributions include studies on co-fermentation techniques for infant foods, extraction of natural colorants from sorghum, and improving safety profiles of fermented beverages. Her projects often involve collaboration with African countries like Zambia, Benin, Tanzania, and Kenya, addressing food security challenges through local context-driven solutions. Co-promotor in 26 projects spanning food safety, fermentation innovation, and sustainable processing Supervised 27 PhD candidates since 2017 Published 212 research outputs, including peer-reviewed articles and datasets Contributed to initiatives like the IFAD Research Series on traditional fermented foods

• Nutrition
• Food Science
• Fermented Foods
• +4 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.

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