Dimitrios Skalkos serves as a Professor at the Department of Chemistry, University of Ioannina, holding the specific title of Professor of Innovation Management in Food Businesses. His office is located in building X2, room X2-206c on the Ioannina Campus (45110 Ioannina), and he leads the Food Chemistry Laboratory. He earned his Basic Degree in Chemistry from the University of Ioannina (1980-1985) followed by a Doctoral Degree from the University of Toledo, USA (1986-1989) with dissertation research on "Di- and Tetrahydroporphyrins: Syntheses and Antitumor Activities". Skalkos's research spans Food Business Management, Food Innovation, and Innovation Management, with specialized focus on Innovation & Entrepreneurship, Aromatic Plants, Innovative Foods, and Strategic Marketing. His work bridges academic research with industry applications in food systems, emphasizing Greek agricultural products and pandemic-era consumer behavior. His 36 publications (2020-2024) reveal strong trends in post-pandemic food innovation, consumer perception of traditional Greek foods, functional food development (particularly olive oil, cheese, and grape by-products), and sustainable agri-food supply chains. Key thematic clusters include traceability systems, bioactive properties of novel foods, and economic impacts on food choices. He has actively supervised Master's and PhD students through departmental presentations, directed 23 research programs, and organized 15 seminars and conferences. His laboratory website ( https://foods.chem.uoi.gr ) showcases ongoing food chemistry innovations.
Samir Dani is a Professor of Operations and Supply Chain Management at Keele University’s Keele Business School. He holds Chartered Manager status and is a Fellow of multiple professional bodies, including the Higher Education Academy and Chartered Institute of Logistics and Transport. Prior to academia, he worked in India’s automotive industry. His research focuses on supply chain resilience, sustainability, food logistics, and Industry 4.0 technologies like AI and Blockchain. Affiliations: Keele University (current), University of Huddersfield (2014–2019), Loughborough University (2005–2008) Leadership: Former Head of Logistics, Marketing, Hospitality, and Analytics Department at University of Huddersfield Industry Engagement: £5M Leeds City Region LEP Supply Chain Program, UK-India trade advisory roles Research Interests: Supply chain risk and resilience Food supply chain sustainability AI, IoT, and Blockchain applications Industry 4.0 transformations Recent Article Trends: Focus on climate action impacts, blockchain trust mechanisms, and SME net-zero strategies. His work bridges academic theory with industry challenges, emphasizing technology adoption and sustainability. Awards: Prix des Associations (2015), UK Top 100 Logistics Professional (2017/18) Grants: £800K+ from EPSRC, IMCRC, and KTP Advisory Roles: Editorial Board member of Supply Chain Management: An International Journal, Academic Review Board member of International Journal of Operations and Production Management.
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 .
Dr. Baijian "Justin" Yang serves as the Associate Dean for Research at Purdue Polytechnic Institute and is a Professor in the Department of Computer and Information Technology at Purdue University. He earned his Ph.D. in Computer Science from Michigan State University, with Master's and Bachelor's degrees in Automation (EECS) from Tsinghua University. Dr. Yang has established himself as a leader in multiple interdisciplinary research domains. Dr. Yang's educational background includes: PhD in Computer Science, Michigan State University (2002) MS in Automation (EECS), Tsinghua University (1998) BS in Automation (EECS), Tsinghua University (1995) His research interests span multiple cutting-edge domains with practical applications: Cybersecurity : Developing novel approaches for threat intelligence, security education, and network defense Big Data : Creating innovative algorithms for dimension reduction, regression with categorical variables, and tensor decomposition Applied Machine Learning : Implementing AI solutions in healthcare, manufacturing, and forestry applications Digital Forestry : Using UAV imagery and remote sensing for forest management and tree species classification Dr. Yang's publication record demonstrates significant impact across multiple disciplines, with recent work focusing on spatial transcriptomics analysis (SiGra), delirium detection using limited-lead EEG, and visual localization technologies. His research bridges theoretical advances with practical applications in healthcare, manufacturing quality control, and environmental monitoring. The interdisciplinary nature of his work is evident in collaborations spanning computer science, healthcare, forestry, and manufacturing domains. His scientific achievements have been recognized with numerous awards: 2023 HRSA Building Bridges to Better Health Competition Winner (Phase 1) and 2nd place ($100,000 prize) in Phase 3 2023 Outstanding Faculty Award in Engagement, Department of Computer and Information Technology, Purdue University 2021 Leadership in Manufacturing Award, Manufacturing Times Digital (MxD) 2021 Good to Great Award, Purdue Polytechnic 2020 Outstanding Faculty Award in Discovery, Department of Computer and Information Technology 2019 University Faculty Scholars, Purdue University As an educator and mentor, Dr. Yang has advised numerous graduate students through their PhD and Master's research. His leadership extends to significant service roles including serving as Faculty Champion for the Holistic Safety and Security research impact area at Purdue Polytechnic from 2018 to 2021, board membership with ATMAE (2014-2016), and participation in the IEEE Cybersecurity Initiative Steering Committee (2015-2017). He holds valuable industry certifications including CISSP, MCSE, and Six Sigma Black Belt, demonstrating his commitment to bridging academic research with industry practice. Dr. Yang leads multiple research projects including "Digital Forestry" for developing tools to quantify forest function, "CHEESE" (Cyber Human Ecosystem of Engaged Security Education), and "CICI" (Supporting Controlled Unclassified Information with a Campus Awareness and Risk Management Framework). His work on "Applied Machine Learning" focuses on solving real-world problems, while his "Dimension Reduction and Memory Amnestic Big Data Regression" project innovates computational algorithms for large-scale data analysis.
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.
Michael Siegrist is a Full Professor of Consumer Behavior at ETH Zurich's Department of Health Sciences and Technology. His research focuses on risk perception, risk communication, acceptance of new technologies, and decision making under uncertainty, with particular emphasis on food and consumer behavior. He has established himself as a leading researcher in understanding how people perceive risks related to food, chemicals, and emerging technologies. Dr. Siegrist earned his education at the University of Zurich, where he studied psychology, economics, and mass communication. He completed his dissertation in 1994 and his Habilitation in 2001 at the Faculty of Arts. Between 1998-2000, he was a visiting researcher at Western Washington University, funded by the Swiss National Science Foundation. He began teaching and research activities at ETH Zurich in 2004 and became a Full Professor there in 2007. His research interests span risk perception and communication, with particular focus on food safety, disgust sensitivity, naturalness perception, and sustainability. His work examines how consumers evaluate risks related to food technologies, chemicals, and environmental issues. He has published extensively on topics including cultured meat acceptance, food labeling, household chemical safety, and the psychological factors influencing consumer decisions under uncertainty. His research often employs cross-cultural approaches, comparing consumer perceptions across different countries and demographic groups. Dr. Siegrist's publications reveal a strong trend toward understanding the psychological mechanisms behind consumer acceptance of novel food technologies, particularly alternative proteins. His recent work increasingly focuses on sustainability issues in food consumption, examining how consumers perceive environmental impacts of food choices and respond to policy measures aimed at promoting sustainable eating habits. He has made significant contributions to understanding how naturalness claims, disgust sensitivity, and cultural factors shape food preferences and risk perceptions. As an active researcher, Dr. Siegrist collaborates with numerous colleagues across disciplines, including veterinary science, nutrition, and agricultural technology. His work spans both theoretical contributions to risk perception frameworks and practical applications for food industry and policy development.
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.
Jeffrey Guasto , Associate Professor at Tufts University, holds joint appointments in the School of Engineering (Mechanical Engineering) and School of Arts and Sciences (Physics & Astronomy). His work bridges engineering, physics, and biology to study transport properties in complex systems. Ph.D., Engineering (2009), Brown University Sc.M., Engineering (2004), Brown University Dual B.S. in Physics and Mechanical Engineering (2003), Lehigh University Research Interests focus on: Biophysics : Flagellar mechanics, chemotaxis, cell-fluid interactions Soft Matter : Active suspensions, colloids, viscoelastic materials Microfluidics : Device design for cell motility studies and gradient generation Environmental Transport : Microbial ecology in porous systems Scientific Trends from his 77+ publications show emphasis on microscale fluid dynamics, bacterial transport mechanisms, and viscoelastic flow instabilities. His 2024 Nature Microbiology work reveals phage-infected bacteria driving marine chemotaxis, while 2023 PNAS research explores stress topology in viscoelastic flows. Scientific Awards : NSF CAREER Award (2016) for cell dispersal mechanisms Collaborative NSF grants (2015-2023) Advising includes mentoring 15+ students and postdocs. His grants portfolio features 9+ awards, notably NSF grants for viral-microbe interactions (2018) and flagellar mechanics (2020). Labs & Teams : Leads the Guasto Laboratory at Tufts, integrating microfluidics and high-speed imaging for studying microbial transport, while collaborating with MIT, Harvard, and international institutions.
Matteo Bolner is a Post-Doctoral Research Fellow at the University of Bologna's Department of Agricultural and Food Sciences, specializing in livestock genomics and metabolomics. He holds a PhD in Agricultural and Food Sciences (defended March 2025) and an International Master in Bioinformatics from the University of Bologna. His research integrates genomic and metabolomic data to improve livestock sustainability, particularly in pig production systems. Key focuses include identifying metabolic pathways influencing production traits, analyzing pig viromes for disease outbreaks, and leveraging big data for One Health applications. His educational background includes a Biological Sciences degree (2018) and a bioinformatics master's (2021). He interned at CINECA's SCAI department, focusing on HPC software containerization. Current affiliations include membership in the Animal and Food Genomics group, where he explores genomic solutions for breed conservation and sustainable production. Research trends in his articles emphasize multi-omics integration to understand pig metabolism, stress responses, and breed-specific adaptations. He also applies genomics to authenticate food products and enhance conservation strategies for endangered livestock breeds like the Mora Romagnola pig. His work bridges animal science, computational biology, and agricultural sustainability. Notable contributions include developing genomic tools for honey bee population analysis and creating a catalog of mitochondrial insertions in pig genomes. Future directions involve advancing metabolomics-based precision livestock farming and applying big data analytics to livestock One Health challenges.
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.
Suyong Lee is a Professor in the Department of Food Science and Biotechnology at Sejong University, leading research at the Carbohydrate Bioproduct Research Center. His work bridges food science, artificial intelligence, and advanced processing technologies to develop innovative food systems. His research focuses on Artificial intelligence for food systems , Alternative food processing , and Food Texture Design , with particular emphasis on hydrocolloids, oleogels, and plant-based analogues. His laboratory specializes in rheo-processing technologies that integrate machine learning with hyperspectral imaging for non-destructive food analysis. Analysis of his recent publications reveals strong trends in AI-driven food characterization, with 60% of his 2023-2025 work applying machine learning to predict food properties. His research spans from fundamental carbohydrate chemistry to applied product development, particularly in sugar reduction, fat replacement, and gluten-free systems. Over 130 peer-reviewed research papers More than 30 patent applications h-index of 47 with 6548 citations He actively supervises research in food texture engineering and maintains strong industry collaborations, particularly in developing plant-based meat and dairy alternatives using hydrocolloid-based technologies. His laboratory operates cutting-edge facilities for rheological analysis, hyperspectral imaging, and AI modeling of food systems.
Ana Maria Gomes is an Associate Professor at the Faculty of Biotechnology of Universidade Católica Portuguesa (UCP), affiliated with the Centre for Biotechnology and Fine Chemistry (CBQF). She holds a PhD in Biotechnology (1999) and specializes in probiotics, functional foods, and bioactive compounds. Her research focuses on enhancing food systems through innovative processing techniques and valorizing byproducts for health benefits. Education: PhD in Biotechnology (1999) Affiliations: CBQF, UCP Faculty of Biotechnology Key Projects: PeptiBiotics (2023-2024), AWARE (2022-2026), VIIAFOOD (2021-2025) Research Interests: Probiotics, functional food development, antioxidant mechanisms, and food biotechnology. She explores applications in antimicrobial peptides, alternative proteins, and sustainable food systems through interdisciplinary collaborations. Recent work includes studies on diatom bioactivity, avocado oil metabolism effects, and high-pressure cheese processing. Awards include the NEWFOOD 2020 prize for food innovation and recognition for obesity-prevention yogurt research. Supervised 46 academic works at UCP Active in grants: FIND4S (2024-2027), STARGATE (2021-2023) Labs/Teams: Leads CBQF’s food biotechnology initiatives and collaborates with the VIIAFOOD innovation platform.
Alberto Fuentes is an Associate Professor at the Georgia Institute of Technology, holding dual appointments in the School of City & Regional Planning (College of Design) and the Sam Nunn School of International Affairs. His research focuses on the political economy of industrial transformation in Latin America, particularly examining how these shifts impact workers. He earned a PhD in Management from MIT’s Sloan School of Management and a Master’s in City Planning from MIT’s Department of Urban Studies and Planning. Education: PhD in Management, MIT Sloan School of Management Master’s in City Planning, MIT Department of Urban Studies and Planning Research Interests: Fuentes investigates the interplay between industrial policies, economic development, and labor outcomes in Latin America. His work analyzes how global value chains, institutional frameworks, and policy choices shape industrial transformation, with a focus on sectors like sugar, cheese, and automotive industries in countries such as Guatemala, Nicaragua, and Mexico. He emphasizes the consequences of these changes for social equity and economic inequality. Research Trends: His publications explore themes such as the middle-income trap, industrial upgrading dynamics, and the role of exogenous shocks in policy reform. Recent studies highlight comparative analyses of regional development strategies and the impact of transnational advocacy on anticorruption measures in Guatemala. Awards: No scientific awards listed. Grants & Advising: No grants or advising information provided. Labs/Teams: No lab or team affiliations explicitly mentioned.
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.
Juan Luis Ramos Suárez is a Researcher at the University of La Laguna within the Higher Technical School of Agricultural Engineering , focusing on Agricultural and Natural Environment Engineering . His work bridges organic waste treatment with renewable energy systems. Education : PhD in Agro-Environmental Technology (2014) from Universidad Politécnica de Madrid. International Experience : Professional roles in Chile, Germany, and Spain. His research interests include: Biogas production from agricultural residues and microalgae Biorefinery concepts for waste valorization Development of low-cost anaerobic digesters Combining amino acid extraction with energy recovery Key trends from his publications (2024–2014) show: Advancements in cheese whey and poultry manure co-digestion Innovations in plug-flow digester design Economic viability studies for industrial applications Mechanistic analysis of biodegradable plastic biodegradation Scientific Achievements : PhD grant from Spain's Ministry of Science and Innovation (2010–2014) He contributes to project technical coordination, pilot plant development, and applied research in circular economy systems.
