Find Academic Supervisors

Hilary L. DeManeView profile

Teaching Professor

• Culinary Education
• Baking and Pastry Arts
• Curriculum Development
• +3 more

Hilary L. DeMane is a Teaching Professor at Indiana University of Pennsylvania, specializing in Culinary Education and Baking & Pastry Arts. She holds certifications as a Certified Executive Pastry Chef Emeritus and Certified Culinary Educator from the American Culinary Federation. As the founder and program coordinator of IUP's Baking and Pastry Arts Program, she has developed a 150-day curriculum and guided over 30 students annually for 25 years. Her industry experience includes roles as pastry chef for Sheraton Hotels, Biltmore Hotel Los Angeles, and Holland America Cruises, alongside owning a wholesale/retail bakery in Palm Springs. She has catered high-profile events, including for President Reagan and the Grammy Awards. Education: Graduated 5th in her class (top 1%) at the Culinary Institute of America (1977). Leadership: Former department chair and instructor at Florida Culinary Institute, where she designed degree programs in International Baking and Pastry. DeMane is a decorated culinary artist, earning 10 medals in competitions, including gold and best-in-show awards. She also authored three publications focusing on culinary education and kitchen culture. Her accolades include IUP's Senate Award for Teaching Excellence and presentations at national forums. Awards: 10 competition medals, Garden of the Month (2023), Senate Award (year unspecified). Outside academia, she revitalizes her historic home through landscaping and is an avid birder and cat rescuer with her husband, Richard.

Paolo CorvoView profile

Associate Professor

• Food Sociology
• Sustainable Tourism
• Quality of Life
• +5 more

Paolo Corvo serves as Associate Professor at Italy's University of Gastronomic Sciences (UNISG) in Pollenzo, where he teaches Travel Cultures and Social Change, Media and Visual Sociology of Food, and New Food and Restaurant Trends. His institutional roles include Member of the Ethics Committee and Delegate for the ERASMUS program, reflecting deep integration within UNISG's academic framework. Corvo's research centers on the sociological dimensions of food systems and tourism, with primary focus areas including Food and Society, Consumption Practices, Sustainable Tourism, and Quality of Life indicators. His work examines how pandemic disruptions reshaped domestic food consumption patterns while exploring enduring themes like ethnobotanical knowledge in Italian mountain communities and the cultural significance of food heritage. This interdisciplinary approach bridges sociology, anthropology, and policy development to address contemporary challenges in sustainable food systems. Analysis of his 2021-2025 publications reveals three dominant trajectories: 1) Pandemic impacts on domestic kitchens and school meal systems, 2) Ethnobotanical studies of traditional food knowledge in marginalized Italian regions, and 3) Sustainable gastronomic tourism frameworks connecting cultural preservation with economic development. His research consistently applies Italian case studies to global sustainability challenges while emphasizing community-level resilience. Scientific Awards: No documented awards in provided materials Corvo leads multiple research initiatives including SASS (Sustainable Agri-Food System Strategies), BIOESSaNS (Biodiversity in Sacred Natural Sites), FOOD-DRUG-FREE (food safety technology), and EUNE-CPTRA (European Culinary Tourism Network). These projects demonstrate strong institutional support for his work on sustainable food systems, though specific grant amounts aren't disclosed. His teaching portfolio indicates active mentorship of undergraduate students in gastronomic sciences, though formal advisee relationships aren't itemized. His research operates through UNISG's specialized networks including the European Network for Culinary Tourism and collaborations with public/private entities focused on territorial development. Current projects like Nourishing School and ProEnGaT indicate growing emphasis on translating academic research into practical frameworks for sustainable food policy implementation.

• Hospitality Management
• Human Resource Management
• Organisational Behaviour
• +3 more

Charalampos (Babis) Giousmpasoglou is a Principal Academic in the Department of Tourism and Hospitality at Bournemouth University Business School (BUBS). He holds a PhD in HRM in Hospitality Industry and has extensive experience spanning academic roles in Greece, Bahrain, and the UK, focusing on undergraduate and postgraduate hospitality and business programs. His research interests include Managerial Work, Hospitality Management, Culture, Human Resources Management, Organisational Behaviour, and Brain Drain. Education: PhD in HRM in Hospitality Industry (University of Strathclyde, 2012) MA in Personnel Management (Leeds Metropolitan University, 2001) MSc in Hospitality Management (Birmingham University, 2000) BSc in Hotel Management (School of Tourism Education, Greece, 1994) Research Focus: Emotional Labour and Workplace Well-being in Hospitality Employee Exploitation in the Gig Economy Decent Work Agendas and Labour Rights Luxury Hotel Management and Crisis Leadership Talent Acquisition and Retention Strategies Cultural Dimensions of Management Recent Article Trends: Recent work emphasizes emotional exhaustion in fine dining sectors, gig economy challenges (e.g., dark kitchens), and managerial resilience during crises like the pandemic. His research bridges academic theory with industry practices, addressing global hospitality trends and workplace sustainability. Awards: Best Conference Paper Award (THE INC 2018) Senior Fellow of the Higher Education Academy (UK) Outstanding Performance Recognition (Bahrain Polytechnic, 2014) Grants & Outreach: "Redefining the Fair Work Agenda in Hospitality" (BUBS Funding, 2023) Consultancy for the Greek Ministry of Tourism and UK prisons' hospitality training programs External Examiner roles at multiple universities and industry conference leadership Labs/Teams: Actively involved in the BUBS Hospitality & Tourism Research Group and collaborates with industry partners like the Clink Charity, focusing on prisoner reintegration through hospitality training.

• Gender and Diversity Management
• Hospitality Management
• Human Resource Management
• +7 more

Dr. Evangelia Marinakou is a Professor and Principal Academic at Bournemouth University's Business School, Department of Tourism and Hospitality. She has held leadership roles such as Head of Education and Professional Practice and served as Head of Department across multiple institutions in Greece, Switzerland, Bahrain, and the UK. Her research focuses on gender issues in hospitality management, AI in HRM, talent management, and post-pandemic industry challenges. She earned her PhD in HRM from the University of Strathclyde (2012), and her work contributes to UN SDGs including Gender Equality and Sustainable Cities. Dr. Marinakou’s expertise spans academic quality assurance, having received an award from NAQQAET (Bahrain) and serving on validation panels for the Cyprus Quality Agency. She advises the Future Talent Council and contributes to editorial boards of journals like International Journal of Contemporary Hospitality Management . Her research has been recognized with best paper awards at conferences. Her grants include projects on talent management in luxury hospitality and global workforce challenges. She has trained professionals in lifelong learning programs on emotional intelligence and customer service. Her teaching spans undergraduate and postgraduate levels in hospitality principles, entrepreneurship, and research methods. Key research areas are explored through publications on topics such as AI in talent acquisition, pandemic impacts on luxury consumers, and gig economy labor issues. She actively participates in international conferences and consults on industry and academic initiatives.

• Organizational Learning
• Management Control
• Strategy as Practice
• +4 more

Marie-Léandre Gomez is an Associate Professor in the Accounting and Management Control Department at ESSEC Business School, where she has been a faculty member since 2003, progressing from Assistant Professor to her current position as Associate Professor since 2011. She maintains active collaborations with Sorbonne Université hospitals and ENS chair of geopolitics of risks through the COMEXT research project. Her academic appointments include visiting positions at Sciences Po Paris (2024), King's College University (2017), and London School of Economics (2016). PhD in Management (Université Paris X Nanterre, 2002) Master in Research in Strategy and Marketing (Université Paris Dauphine-PSL, 1995) MSc in Management (ESSEC Business School, 1993) Her research focuses on learning dynamics and coordination during professional activities, particularly examining medical teams in crisis situations since 2019. She applies Bourdieu's theoretical framework to study organizational practices across diverse fields including healthcare management, haute cuisine, and professional coordination. Her work bridges management control systems with practical organizational challenges in high-stakes environments. Analysis of her recent publications reveals a clear trajectory from studies of creativity in haute cuisine toward healthcare crisis management, particularly focusing on coordination challenges during extreme events like the Bataclan terrorist attack and the COVID-19 pandemic. Her work consistently applies practice theory and Bourdieusian concepts to understand how professionals coordinate under pressure, with increasing emphasis on temporal and spatial dimensions of crisis response. Professor Gomez serves as editorial board member for M@n@gement journal (since 2016) and is an active member of both AFC (Association Française de Comptabilité) and EGOS (European Group for Organization Studies). She has supervised numerous doctoral students working on topics related to management control, organizational practices, and healthcare management. As academic director of executive education programs for medical professionals and course coordinator for management control in ESSEC's Grande Ecole program, she bridges theoretical research with practical applications for healthcare leaders. Since 2019, she has represented research professors on ESSEC's Board of Overseers and serves as VP in charge of relations with the school on the ESSEC alumni administration board.

• Environmental Bioengineering
• Microbial Bioengineering
• Waste-to-Energy
• +7 more

Professor Raffaella Villa is a Professor of Environmental Bioengineering and Associate Dean for Research and Innovation at De Montfort University, UK. She is affiliated with the School of Engineering and Sustainable Development within the Faculty of Computing, Engineering and Media. She has previously held academic positions at Cranfield University, University of Stirling, University of Exeter, and the University of Milan. Her research focuses on microbial bioengineering for environmental applications, particularly in the areas of waste-to-energy , anaerobic digestion , bioremediation , and the circular bioeconomy . She investigates microbial processes to transform waste into valuable resources such as biogas, biohydrogen, and high-value products. Her work integrates environmental protection with resource recovery, emphasizing sustainable engineering solutions. The recent publications reflect a strong trend in sustainable waste management, inhibition control in anaerobic digestion, valorization of fats, oils and greases (FOG), and energy recovery from unconventional waste streams like menstrual hygiene products. Her interdisciplinary work spans microbiology, process engineering, environmental policy, and data science, contributing to both technological innovation and circular economy strategies. Scientific awards and recognitions include: Marie Curie Post-Doctoral Fellowship (EU FP5), Stirling University, 2000 MIUR Personal Advancement Fellowship, 1995 She has served as Editor-in-Chief of Environmental Technology Reviews and is a member of the Editorial Board of ICE Water Management . She has supervised numerous research projects and collaborated widely across institutions. While specific students are not listed, her extensive publication record indicates active mentorship and research leadership. She has contributed to major advances in understanding microbial community dynamics in waste treatment systems and the development of novel bioadditions for bioremediation. She is actively involved in research groups such as the Institute for Sustainable Futures at DMU, where she leads initiatives in environmental bioengineering and sustainable development. Her lab work focuses on pilot-scale and full-scale anaerobic digestion systems, microbial characterization, and process optimization for real-world applications.

• Neuropsychology
• Clinical Neuropsychology
• Rehabilitation Psychology
• +3 more

Katherine A. Kitchen Andren is an Adjunct Assistant Professor in the Neurology department at the School of Medicine , University of Utah Health . She operates as a Clinical Neuropsychologist within the Physical Medicine & Rehabilitation division, specializing in Alzheimer's Disease , Neuropsychology , and Rehabilitation Psychology . Education: PhD in Clinical Psychology, University of Wyoming MS in Clinical Psychology, University of Wyoming BS in Psychology, Rocky Mountain College Her research focuses on cognitive assessment in older adults , particularly examining executive functioning , incidental learning , and neurocognitive outcomes in populations with neurodegenerative disorders and psychiatric conditions . Publications span validation of neuropsychological scales (RBANS), cognitive impacts on rehabilitation outcomes, and interdisciplinary health research. Scientific Recognition: Board Certification in Clinical Neuropsychology (ABPP-CN) Her clinical work addresses post-acute care planning , health safety awareness , and integrated mental/physical health in veteran and older adult populations. She contributes to developing standardized cognitive assessment tools and analyzing population-based disease courses.

• Tourism and Hotel Management
• Vocational Education
• Education in Tourism and Hotel Management
• +5 more

Beysun Güneri serves as a Lecturer at Akdeniz University's Göynük Cuisine Arts Vocational School in the Department of Hotel, Restaurant and Catering since 2019, following her role as Research Assistant at the university's Faculty of Education (2006-2010). Her academic profile uniquely integrates tourism management with culinary arts expertise within Turkey's vocational education framework. Her educational foundation includes: Doctorate in Tourism Management, Akdeniz University, Faculty of Tourism (2010-2018) Postgraduate in Educational Sciences, Akdeniz University, Faculty of Education (2005-2010) Undergraduate in Tourism Management Education, Gazi University (1999-2003) Güneri's research centers on Tourism and Hotel Management, Vocational Education, and Culinary Arts, with specializations in tourist motivation typologies, sustainable hospitality practices, and gastronomy education methodologies. Her work consistently bridges theoretical tourism concepts with practical culinary applications, particularly in Turkish regional cuisines and vocational training models. Analysis of her 31 Web of Science publications reveals evolving research trajectories: early work focused on educational psychology in tourism programs, while recent studies (2022-2025) emphasize digital transformation (QR menus), circular economy applications, and post-pandemic operational challenges in hospitality. Her scholarship increasingly examines sociocultural dimensions including women's entrepreneurship in gastronomy and cultural heritage preservation through regional foods like Mersin Tantuni. She actively contributes to research projects: Creative Delicacies from Little Hands Project (2024) Taste Your Teacher Culture! Project (2024) EU Experience in Molecular Gastronomy (2017-2018) Administratively, she serves on the Department Quality Commission and College Management Board at her vocational school since 2021, shaping culinary education standards while teaching courses spanning tourism geography to advanced pastry techniques.

Sangwook KangView profile

Associate Professor

• Foodservice Management
• Food Safety
• Local Food Systems
• +3 more

Sangwook Kang, Ph.D., is an Associate Professor in the Department of Hospitality Management at Eastern Kentucky University's College of Education and Applied Human Sciences. He holds a Ph.D. and M.S. in Hospitality Management from Iowa State University, a B.A. in Hospitality Business from Michigan State University, and an A.O.S. in Culinary Arts from the Culinary Institute of America. Dr. Kang's research focuses on foodservice management, food safety, local food systems, and culinary education. His work examines standardized recipes in dietetics programs, farm to school initiatives, and food safety protocols for student-led campus events. He has contributed to journals such as the Journal of Foodservice Management and Education and the Journal of Environmental Health . Notable awards include the Faculty Service Award (EKU), Quality Enhancement Plan-Critical Thinking Teaching Award (EKU), and Teaching Excellence Award (Iowa State University). He serves as a Certified Hospitality Educator, board member of the Foodservice Systems Management Education Council, and a certified instructor for the National Restaurant Association. His collaborations span institutions like Iowa State University and Michigan State University, with expertise in problem-based learning and policy analysis.

• Architecture
• Urban Development
• Sustainable Building
• +4 more

Dieter Geissbühler serves as a Lecturer at the Institute of Architecture (IAR) within the School of Engineering and Architecture at Lucerne University of Applied Sciences and Arts (HSLU). His academic focus integrates architectural practice with research on sustainable development in Central Switzerland, particularly addressing rural settlements and building culture through collaborative institutional projects. Geissbühler's research spans building culture preservation, sustainable renovation strategies, and innovative construction systems like textile structures. His work critically examines traditional Alpine building techniques, scattered settlement development, and spatial planning challenges outside designated building zones. Key themes include the role of kitchens/bathrooms as renovation triggers, high-rise facade sustainability, and community-driven development frameworks for hamlets and rural landscapes. Analysis of his 15 most recent publications reveals consistent emphasis on regional building typologies, practical guidelines for settlement development, and material innovation. His projects frequently bridge academic research with tangible community applications, demonstrating strong interdisciplinary collaboration across architecture, landscape planning, and sustainability fields. Scientific recognition includes: Nomination for Swiss Design Prize in Research category (2015) for CTI subproject TexPavillon Geissbühler actively leads and contributes to HSLU's research ecosystem, notably through the Platform Sacred Landscape Central Switzerland and projects like Grossteiler Ebene scattered settlement development. His work involves extensive student engagement in field studies and design proposals, while securing institutional funding for initiatives such as SaNuInvest (sanitation strategies for institutional investors) and TexSpace (textile architectural systems). He operates within HSLU's Institute of Architecture alongside collaborators including Stefan Kunz and Timo J. Walker, driving projects that address Switzerland's unique challenges in balancing heritage preservation with sustainable development.

• Traffic Engineering
• Transportation Systems
• Electric Mobility
• +13 more

Francesco Paolo Deflorio is an Associate Professor in the Department of Environmental, Land and Infrastructure Engineering (DIATI) at the Polytechnic University of Turin , where he has been active since 2018. He is affiliated with the CARS@PoliTO Interdepartmental Center for Automotive Research and Sustainable Mobility and teaches courses such as Models and Technologies for Traffic and Transport , Simulation Tools for Transport Systems , and Traffic Observation, Simulation, and Regulation across various engineering programs including Civil, Mechanical, Automotive, and Environmental Engineering. He is a member of the PhD collegium in Civil and Environmental Engineering and supervises several doctoral candidates. Education: PhD in Automation and Computerization of Transport, Polytechnic University of Turin Master of Science in Civil Engineering, Polytechnic University of Bari His research focuses on transportation systems engineering , with emphasis on intelligent transport systems (ITS), electric mobility, sustainable logistics, traffic modeling, and simulation. He has made significant contributions to dynamic route guidance, wireless sensor networks for traffic safety, and in-motion charging for electric vehicles. His recent work explores autonomous vehicle integration, energy efficiency in freight transport, and smart road technologies. The analysis of his recent publications reveals a consistent trend toward sustainable and intelligent mobility systems , combining engineering modeling with real-world applications in urban and freight transport. His work bridges theoretical simulation with practical ITS deployment, particularly in energy-efficient and safety-enhancing technologies. Scientific Participations: President, Italian Association for Traffic and Transport Engineering – Piedmont and Aosta Valley Section (2012–2018) Full Member, Italian Society of Transport Teachers (SIDT) (2006–present) He leads numerous research initiatives, including the EPIGNOSIS project under the PNRR, and has served as scientific manager for over 20 funded research and commercial projects related to vehicle energy efficiency, traffic control, and smart mobility. He advises doctoral students on topics such as autonomous vehicle integration and electric mobility modeling. His research is supported by collaborations with regional authorities, industry partners, and foundations. Labs and Research Centers: Member, CARS@PoliTO – Center for Automotive Research and Sustainable Mobility Involved in the CLIK Laboratory (“Contamination Lab and Innovation Kitchen”) for innovative teaching challenges

Callum BradfordView profile

Research Fellow

• Health Psychology
• Public Health Policy
• Chronic Disease Management
• +3 more

Callum Bradford is a Research Associate and PhD student in the School of Health & Life Sciences at Teesside University, focusing on health behavior change and wellbeing interventions. He holds a BSc in Psychology and Counselling and an MSc in Health Psychology, both from Teesside University. His academic affiliations include Fuse - Centre for Translational Research in Public Health as an associate member. Callum’s research spans diverse areas such as mindfulness meditation’s effects on wellbeing, chronotype influences on health behaviors, and the impact of workplace health initiatives. Notable projects include exploring walking football’s benefits for chronic breathlessness sufferers and analyzing food insecurity through community social supermarkets. His work often integrates mixed-methods approaches and emphasizes community co-design. His recent publications address regulatory challenges for dark kitchens in urban planning, virtual reality in chronic pain management, and pandemic-era adaptations in food delivery regulations. Callum’s research consistently bridges public health policy, community engagement, and innovative intervention design.

David GrahamView profile

Academic

• Hotel Internationalisation
• International Food and Beverage Development
• Exhibition Kitchens
• +3 more

Dr. David Graham serves as Principal Lecturer and Associate Head of Academic Operations and Quality at the Sheffield Business School, part of the College of Business, Technology and Engineering at Sheffield Hallam University. He is affiliated with the Industry and Innovation Research Institute. His career spans executive chef roles in international hotels, self-employment as a chef proprietor, and over two decades in further and higher education. His research focuses on hospitality internationalisation, emotional labour in culinary professions, and exhibition kitchen development. Dr. Graham holds a PhD in Hospitality Management (2015) from Sheffield Hallam University, alongside advanced qualifications in hospitality business management and education. He has served as an external examiner for multiple UK institutions, including University College Birmingham and Edinburgh Napier University, and leads international education partnerships in Botswana, Germany, Netherlands, Hong Kong, and regional further education colleges. His research interests include hotel expansion into emerging markets, foodservice innovation, and the intersection of hospitality practices with cultural identity. He actively contributes to industry through validation panel roles and is a Senior Fellow of the Higher Education Academy (2017).

Helen MartinView profile

Senior Lecturer

• Food Systems
• Sustainability
• Public Health
• +3 more

Helen Martin is a Senior Lecturer in Food and Nutrition at Sheffield Hallam University's Sheffield Business School, with over 20 years of higher education experience and industry background in food technical management. She has served as Course Leader for the MSc Food and Nutrition Sciences programme since joining the university in 2020, teaching diverse modules from Level 4 Fundamentals of Food and Nutrition to Level 7 Global Food Systems. Her educational credentials include a PhD and Postgraduate Diploma in Higher Education, complemented by Fellowship of the Higher Education Academy. She actively contributes to curriculum development through the Institute of Food Science and Technology's Accreditation Assessment Panel. Helen's research explores the critical intersection of modern food systems , sustainability , and public health , with groundbreaking work on dark kitchens , ultra-processed foods , and food loss reduction . Her approach integrates industry insights with academic rigor to address contemporary food system challenges. Analysis of her recent publications reveals a clear trajectory toward understanding emerging food delivery models and their health implications, particularly the rapid growth of dark kitchens and consumer behavior shifts in digital food environments. Her scientific recognition includes: Sheffield Hallam University Inspirational Teaching Award (2024) Fellow of the Higher Education Academy Helen provides academic leadership through MSc programme direction and student mentorship, while advancing institutional priorities via accreditation panels and research collaborations. She actively shapes food science education standards through the Institute of Food Science and Technology. As a key contributor to the Industry and Innovation Research Institute, she collaborates across disciplinary boundaries to develop sustainable solutions for food systems, with current projects examining regulatory frameworks for novel food delivery services and nutritional impacts of processed foods.

Jorg BehrendView profile

Associate Professor

• Culinary Arts
• Hospitality Management
• Food & Beverage Operations
• +2 more

Jorg Behrend is an Associate Professor in Culinary Arts Education. His professional career spans over two decades in hospitality and culinary leadership roles across prominent international hotels and corporations. He holds a Master Chef Diploma from Hotelschool in Germany and completed an apprenticeship at Hotel Schaperkrug in Celle, Germany. Professional Experience: Director, Inspirelinks LLP, Singapore Executive Assistant Manager of Food and Beverage, Capella Hotel, Singapore General Manager, Kitchen Language Pte Ltd., Singapore Chief Operating Officer, Select Group Ltd., Singapore Executive Chef roles at Mandarin Oriental Singapore, Ritz-Carlton Berlin and Boston, and Ritz-Carlton Kapalua Research Interests: Focuses on culinary education methodologies, operational excellence in food and beverage management, and cross-cultural culinary practices. His expertise bridges academic instruction and real-world hospitality leadership. Awards: 2014: Finalist for Best Food & Beverage Director, Singapore Awards of Excellence Additional Roles: Has held positions ranging from Chef Tournant at Hotel Vier Jahreszeiten to Commis de Cuisine at SAS Plaza Hotel, showcasing deep culinary craftsmanship.