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 .
Alberta N.A. Aryee, PhD is an Associate Professor in the Department of Human Ecology (Food Science & Biotechnology) at Delaware State University (DSU). She holds a PhD from McGill University and completed postdoctoral research at Agriculture and Agri-Food Canada. Her research focuses on the impact of natural products and bioactive compounds on nutrition, health, and metabolic diseases, with particular emphasis on food processing effects, functional food development, and biofortification strategies. Education: Postdoctoral Research: Agriculture and Agri-Food Canada PhD: McGill University (Dissertation: Enzyme Immobilization and Biodiesel Production) MSc: McGill University (Thesis: Lipase Purification) BSc (Hons): Kwame Nkrumah University of Science and Technology Research Interests: Food science, functional ingredients, nutraceuticals, fermentation science, lipid technology, and sustainable food systems. She explores how processing impacts food matrices, bioavailability of nutrients, and the application of nanotechnology and machine learning in food analysis. Recent Research Trends: Her work spans encapsulation of bioactives, plant-based food innovation, and leveraging AI for nutrient prediction. Studies include optimizing hempseed processing, analyzing fermented cassava chemistry, and designing smart food packaging. Awards: 2020 DSU Faculty Excellence in Research 2018 Hornet Award (Early College High School) Mini Grant for hands-on food science education Advising & Grants: Mentors students in food chemistry and product development. Collaborates on grants focused on value-added food products from agricultural byproducts. Leads experiential learning programs integrating global food challenges. Labs & Teams: Based in DSU’s Baker Annex, her lab focuses on lipid science and functional food formulation. Collaborates with industry partners on sustainable food technologies and nanodelivery systems.
Cristina L. M. Silva is an Associate Professor at the Escola Superior de Biotechnology within Universidade Católica Portuguesa . She specializes in Food Science and Engineering with a focus on modeling and optimization of food processes , sustainable food systems , and preservation technologies like ultrasound, ozone, and UV-C radiation. Her work extends to by-product valorization , particularly in fruit and vegetable processing. She was elected a Fellow of the International Academy of Food Science and Technology (IAFoST) in 2022, reflecting her global leadership in food engineering education. She chairs the IUFoST Education Working Group 1.2 and serves on the advisory board of the ISEKI-Food International Association . Additionally, she is editor-in-chief of the International Journal of Food Studies and associate editor for multiple journals. Research Interests: Food process modeling, sustainable technologies, microbial safety, by-product valorization, and educational innovation in food science. Leadership: Deputy Director for Internationalization at ESB; led the CBQF Food Processing Engineering lab . Scientific Awards: IAFoST Fellow (2022).
Dr. Jing Zhao is an Associate Professor in the School of Exercise and Nutritional Sciences at San Diego State University. Her research explores protein functionality and modification for improved food applications. Current investigations focus on protein gelation mechanisms, plant-based protein utilization, and texture modification strategies. Recent publications examine hyaluronic acid's role in protein gelation, pea protein applications in meat analogs, and enzymatic modification of protein structures. Her work advances alternative protein development, clean-label formulations, and functional food design through fundamental studies of protein-polysaccharide interactions and enzymatic modifications.
Thava Vasanthan is a Professor in the Department of Agricultural, Food & Nutritional Sciences at the University of Alberta. He holds a Ph.D. in Food Science from Memorial University of Newfoundland (1994), an M.Sc. in Food Technology from the University of Reading (1988), and a B.Sc. in Agriculture from the University of Peradeniya (1986). His research focuses on grain processing science, particularly value-added utilization of carbohydrates like starch and beta-glucans from oats and barley. Key interests include starch fractionation, low glycemic food formulation, and industrial collaboration for product development. Dr. Vasanthan teaches advanced courses such as Science and Technology of Cereal and Oilseed Processing and Integrative Project in Food Safety and Quality . His consulting work involves assisting food and grain industries with process optimization, by-product utilization, and grant applications. He has authored over 100 peer-reviewed articles, with recent work addressing starch nanoparticles, mycotoxin mitigation in grains, and nutritional interventions for animal health. Notable research contributions include studies on beta-glucan extraction from barley, thermal modification of starches, and the role of dietary fibers in gut microbiota modulation. His lab explores both fundamental carbohydrate chemistry and applied solutions for food industry challenges.
Dr. Marie Alminger is a Senior Researcher at Chalmers University of Technology , specializing in Food and Nutrition Science . Her work focuses on bioactive compounds in foods, sustainable processing techniques, and valorization of agricultural and marine by-products. Circular utilization of banana pulp, fish co-products, and berry residues Innovative pH-shift processing with antioxidant-rich materials International projects targeting food safety in East Africa Research trends emphasize in vitro digestion models , lipid oxidation control , and cross-processing methods integrating marine and agricultural streams. Publications span Food Chemistry , Molecular Nutrition & Food Research , and Journal of Agricultural and Food Chemistry , reflecting multidisciplinary approaches to food functionality and sustainability.
Dr. José María Fresno Baro is a Professor at the Department of Food Hygiene and Technology within the College of Veterinary Medicine at the University of León. His research focuses on lactic acid bacteria and technological applications in dairy products, particularly in cheese ripening and safety. Key Affiliations: University of León, College of Veterinary Medicine, Food Hygiene and Technology Department Thesis Supervision: Supervised PhD theses including studies on Armada cheese maturation by Dr. Ana Bernardo Álvarez and Dr. Josefa González Prieto His research explores cheese microbiology , biogenic amine reduction , autochthonous starter cultures , and food safety in dairy products. Recent publications analyze blue cheese sensory properties, edible insects' sustainability, and microbial applications for cheese quality improvement. His scientific work spans cheese proteolysis , lactic acid bacteria characterization , and food technology innovations , with a strong emphasis on traditional Spanish cheese varieties like Valdeón and Zamorano. The research portfolio demonstrates expertise in microbial interactions , biochemical transformations , and food processing optimization .
Amanda Lloyd is a researcher at Aberystwyth University, actively involved in the Metabolomics and Diet and Health Teams. She holds a PhD in Metabolomics and Plant Pathology and has extensive experience in nutritional metabolomics, biomarker discovery, and clinical trial design. Her work spans multiple externally funded projects with UKRI, MRC, Innovate UK, and international collaborators in France, Spain, Canada, and India. Her research focuses on developing and applying metabolomic technologies to identify and validate urinary biomarkers of food intake (BFIs), assess dietary exposure, and link diet to health outcomes. She has developed standardized protocols for nutritional metabolomics and contributed to the chemical phenotyping of plant and animal products. Her expertise includes data integration from dietary self-reports and metabolomic profiles, remote urine sampling, and multivariate modeling. The recent publications highlight a strong trend in functional foods, dietary biomarkers, and metabolic health. Themes include the health effects of tea, ginger, rhubarb, whole grains, and probiotics, assessed through human intervention trials and metabolomic profiling. Research spans cardiometabolic health, gut microbiome, cognitive function, and preconception wellness. She has played leadership roles in major initiatives such as the 'Future Foods' programme and the MRC's 'SODIAT' grant, aimed at creating objective dietary assessment tools. She is Principal Investigator (PI) or Co-Investigator (CoI) on multiple active projects related to functional foods, food innovation, and health assessment. Co-investigator, MRC Programme Grant 'SODIAT' (2022–2027) PI, 'Better Brain DLS' (Innovate UK, 2023–2026) PI, 'Reformulation of multi-component food-items' (University of Bristol, 2024–2025) PI, 'Academic research development to benefit health teas' (BBSRC, 2024) She has supervised PhD research and contributed to the establishment of the Well-being and Health Assessment Research Unit (WARU) at Aberystwyth University, enabling small-scale clinical trials and community health research. Her work supports UN Sustainable Development Goals related to health, well-being, and sustainable food systems.
Catarina Baptista Fialho Rosado is an Associate Professor at Universidade Lusófona, affiliated with ECTS. Her research at CBIOS-Universidade Lusófona focuses on transdermal drug delivery systems, lipidic biomaterials, and the intersection of nutrition and skin health, with collaborations across Portuguese and international institutions. PhD in Pharmaceutical Technology from Cardiff University (UK) Leading Development of Delivery Systems research at CBIOS Extensive work on photoprotective formulations and eco-friendly cosmetic ingredients Research Interests: Rosado specializes in transdermal penetration and non-invasive in vivo safety assessment of topical drugs and cosmetics. Her work explores lipidic excipients , nutrition-skin interactions , and innovative nanocarriers for skin barrier restoration. Publication Trends: Recent articles emphasize sustainable ingredient development using insect biomass, eco-friendly sunscreen systems , and nanoparticle optimization for dermatological conditions like atopic dermatitis and xeroderma pigmentosum. Collaborative efforts span synthetic skin models, ionic liquids, and bioactive compound delivery. Supervised multiple MSc and PhD students Regular lecturer in national/international postgraduate programs Active in scientific conferences (e.g., ESPEN Congress, NanoMed Europe)
Paula Cristina Da Silva França Gomes Pereira is an Assistant Professor at Universidade Lusófona, where she has taught since 2000. She is affiliated with the Faculty of Engineering and Sciences, Department of Chemical Engineering. Her teaching spans multiple programs including Biology, Biochemistry, Pharmaceutical Sciences, Chemistry, Marine Sciences, Food and Environmental Engineering, and Biotechnology. She earned her academic qualifications from Instituto Superior Técnico (IST), Faculty of Lisbon: a Bachelor’s in Chemical Engineering (1986), a Master’s in Biotechnology-Biochemical Engineering (1993), and a PhD in Chemical Engineering (2014). Her doctoral thesis focused on supercritical fluid extraction of Myrtus communis L., reflecting her long-standing research interest in green extraction technologies. Her research interests include supercritical fluid extraction, sustainable ingredients, health science, and human nutrition. She actively explores the use of agro-industrial by-products such as grape pomace and brewer’s spent grain to enhance food nutritional profiles and promote circular economy principles. Her work bridges food science, chemical engineering, and public health, with a strong focus on functional foods and sustainable food systems. The analysis of her recent publications reveals a consistent focus on valorizing food by-products—especially grape pomace and brewer’s spent grain—for nutritional and health benefits. Her research spans food product development, physicochemical characterization, sensory evaluation, and biological activity assessment, often targeting chronic disease prevention such as type 2 diabetes. The interdisciplinary nature of her work integrates food science, nutrition, green chemistry, and public health. She has no listed scientific awards in the provided text. However, she has published extensively in peer-reviewed journals, authored book chapters, and contributed to numerous national and international conferences and posters. She supervises student dissertations and participates in academic juries, demonstrating active engagement in academic mentorship. She is a member of the Scientific Council of EPCV at Universidade Lusófona and has served on organizing committees for scientific meetings. She also participates in public awareness activities related to nutrition and sustainability. Her industry experience from 1987 to 2020 in biotechnological processes and manufacturing adds practical depth to her academic work.
Omotola Olagunju is a Lecturer in Food Safety at Teesside University, School of Health and Life Sciences, where she contributes to both research and teaching in food science and safety. She is actively involved in postgraduate supervision and module leadership, particularly in MSc Food Science & Biotechnology and MSc Food Processing Engineering programs. Education: PhD in Food Science and Technology, Durban University of Technology, South Africa (awarded 2019) MSc in Fermentation of Tamarind Seed, University of Ibadan, Nigeria BSc in Production of Malt-like Drink from Bambara Groundnut, Federal University of Agriculture, Abeokuta, Nigeria Her research focuses on microbial food safety, including the detection and control of food pathogens and mycotoxins, with a growing emphasis on bio-preservation using lactic acid bacteria, postbiotics, and bacteriophages. She explores the shift toward clean-label foods and investigates innovative methods such as gene-editing and safety assessments of cell-cultivated meat. Her work bridges fundamental microbiology with practical food industry applications. The recent articles reflect a strong trend in sustainable food systems, alternative proteins (e.g., Bambara groundnut), and microbial control in food processing. Topics span from mycotoxin management to plant-based dairy alternatives, highlighting her interdisciplinary approach to food safety and innovation. Scientific Recognition: Global Talent (Exceptional Promise), Royal Society, UK (2022) Member, Institute of Food Science and Technology (IFST) Omotola supervises postgraduate research projects and mentors students in advanced applied practice. She has co-authored multiple peer-reviewed journal articles, book chapters, and co-edited a comprehensive volume on food safety and toxicology. Her research is supported by active collaboration networks across international institutions, focusing on food safety challenges in both developing and industrialized contexts. She is currently engaged in research on bio-preservation strategies and the safety of novel food technologies, contributing to the advancement of clean-label and sustainable food production systems.
Iván Andres Luzardo-Ocampo is a Research Professor (tenure-track) at Tecnológico de Monterrey, holding dual appointments in the Institute for Obesity Research and the Department of Bioengineering at Campus Querétaro. His academic journey spans institutions across Colombia, Mexico, Spain, and the United States, reflecting a truly international research perspective in food science and nutrition. Education: PhD in Food Sciences, Universidad Autónoma de Querétaro (2016-2020), Summa Cum Laude Master in Food Technology, Universidad Autónoma de Querétaro (2014-2016), Magna Cum Laude Food Engineering, Universidad del Quindío, Colombia (2007-2013) Academic visit at Autonomous University of Barcelona and University of Barcelona, Spain (2010-2011) PhD Research Scholar, University of Illinois at Urbana-Champaign, USA (2018-2019) Dr. Luzardo-Ocampo's research focuses on the impact of food prototypes and metabolites in metabolic disease models (obesity, inflammation, diabetes), utilization of food by-products as sources of biologically active compounds, and in vitro/ex vivo simulation of gastrointestinal digestion. His interdisciplinary work bridges food science, nutrition, and biomedical engineering to develop functional foods that address global health challenges including obesity and metabolic disorders. He is particularly interested in phenolic compounds from plant sources and their health implications. Analysis of Dr. Luzardo-Ocampo's recent publications (2023-2025) reveals a strong emphasis on food by-products valorization, phenolic compounds analysis, and their impact on metabolic health. His research spans multiple disciplines including food chemistry, nutrition science, and biomedical applications. Key trends include the investigation of underutilized plant materials (mango bagasse, corn by-products, avocado), development of plant-based functional foods, and examination of food processing effects on bioaccessibility and biological activity. His work frequently employs in vitro digestion models to assess these properties. Scientific Awards and Honors: US National Academies of Sciences delegate (2024) Mars Corporation Fellow (2022) Mexican Representative at the Lindau's Nobel Conferences (Germany, 2022) American Society for Nutrition's Global Nutrition Early Research Scholar Award (2021) 2nd Place at the Alejandrina Research Award (Mexico, 2020) PhD Summa Cum Laude (2020) and MSc Magna Cum Laude (2016) Mexican Researcher Certification - Level 1 Dr. Luzardo-Ocampo serves as an editorial board member for multiple prestigious journals including the Journal of Functional Foods (Elsevier), Journal of Food Quality (Wiley), Journal of Food Processing and Preservation (Wiley), and International Journal of Food Science (Wiley). He has reviewed for over 60 journals in food science, nutrition, biochemistry, biotechnology, and microbiology fields. His research has attracted significant attention, as evidenced by numerous citations and social media mentions across platforms. He actively engages in community-focused education initiatives, as demonstrated by his work on unconventional laboratory concepts for bioengineering student development. As part of the Institute for Obesity Research at Tecnológico de Monterrey, Dr. Luzardo-Ocampo contributes to a multidisciplinary team addressing global nutrition challenges. His work aligns with several UN Sustainable Development Goals including Zero Hunger, Good Health and Well-being, and Climate Action. The Healthy Foods Unit where he works focuses on developing innovative food solutions to combat obesity and related metabolic disorders through scientific research and technological innovation.
Manfred Beckmann is a Research Lecturer and Metabolomics Champion at the Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, where he leads the High Resolution Metabolomics Laboratory. His work spans analytical chemistry, metabolomics, and nutritional science, with a focus on developing and applying high-throughput, ultra-high-resolution techniques such as FIE-MS, LC-MS, and GC-tof-MS to study biological systems in plants, animals, and humans. His research interests center on non-targeted metabolomics, signal processing, metabolite identification, and the impact of diet on the plasma and urinary metabolome. He is dedicated to discovering biomarkers of health and wellbeing, particularly in the context of dietary interventions and disease responses. His work contributes to UN Sustainable Development Goals in health, nutrition, and sustainable agriculture. The recent publications reflect a strong trend in applying metabolomics to diverse systems: human nutrition (e.g., tea, rhubarb, supplements), plant stress responses (drought, pathogens), postharvest physiology, and veterinary diagnostics (MAP infection). The integration of machine learning and multi-omics approaches is increasingly evident, highlighting a move toward data-driven, systems-level understanding. Dr. Beckmann is actively involved in externally funded research, including projects with the Medical Research Council and the Welsh Government, focusing on dietary assessment tools, Welsh honey and tea products, and novel food applications. He collaborates widely with clinical, veterinary, and industry partners. He has supervised doctoral researchers such as Baharehsadat Haddadi and contributes to impactful initiatives like 'The Great British Urine Test,' which aims to develop novel health monitoring tools. His laboratory plays a central role in method standardization and robust protocol development to minimize variability in metabolomics data.
Conceição Hogg is an Assistant Professor at the Faculty of Biotechnology, Universidade Católica Portuguesa (UCP), affiliated with the Centre for Biotechnology and Fine Chemistry (CBQF). She holds a PhD in a relevant field (details unspecified). Her research focuses on food safety, preservation techniques using organic acids, extending shelf life of perishable foods, and combating foodborne pathogens. Key areas include antimicrobial applications of organic acids, modified atmosphere packaging for shellfish, and sustainable food innovations. Current projects include: "Bio Economia Azul" (2021–2025): Developing blue bioeconomy innovations involving microalgae. "VIIAFOOD" (2021–2025): Agrofood valorization platform focusing on clean label solutions and food conservation techniques. Research highlights synergies between organic acids and food safety, with studies on clam shelf life, berry pathogens, and yogurt preservation. Supervised work includes co-supervising PhD projects on algal biomass biorefinery and clean label food development. She also participated in a 2022 examination of an alcoholic beverage analysis system. Publications span peer-reviewed articles and conference posters, emphasizing practical applications in food technology and sustainability.
Assoc. Prof. Dr. Regine Schönlechner is a faculty member at the Department of Food Technology, University of Natural Resources and Life Sciences, Vienna (BOKU), Austria. Her research and teaching focus on cereal science, food processing, gluten-free technologies, and sustainable food systems. She has held visiting professorships in Peru and Thailand and is actively engaged in national and international scientific communities. Research Interests: Food Technology and Cereal Science Gluten-Free and Pseudocereal-Based Products Ohmic Heating and Novel Baking Technologies Functionalization of Cereal Byproducts (e.g., oat husks, arabinoxylans) Nutritional Enhancement of Alternative Grains (e.g., sorghum, quinoa) Sourdough Fermentation and Starter Cultures Sustainable and Climate-Resilient Food Systems Publication Trends: Her recent work centers on the technological and nutritional optimization of sorghum and other climate-smart cereals for bakery applications, the use of arabinoxylan-protein networks for gluten-free stabilization, and valorization of agricultural byproducts. Her interdisciplinary approach combines food chemistry, processing engineering, and sustainability principles. Scientific Awards: Ehrendoktorat (Doctor honoris causa), Budapest University of Technology and Economics (2025) Postdoctoral Fellowship, Prince of Songkla University (2022) Fellow, ICC Academy (2020) Agrana Forschungsförderungspreis (2014) Wirtschaftskammerpreis (2007) Advising and Community Engagement: She supervises student research, as evidenced by student-led conference posters. She is frequently invited to speak at industry and scientific events on topics such as alternative proteins, clean label trends, and sustainable food processing. She has contributed to public outreach through media appearances and talks on food additives, palm oil, and future food trends. Labs and Teams: She collaborates with researchers across Europe on cereal science, particularly within the ICC (International Association for Cereal Science and Technology) network. Her work involves interdisciplinary teams focusing on gluten analysis, sourdough microbiology, and novel food processing technologies like ohmic heating.
