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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.

• Food Business Management
• Food Innovation
• Innovation Management
• +7 more

C. Lynn Knipe is an Associate Professor in the Department of Animal Sciences at The Ohio State University, located in Columbus, OH. Their primary affiliation is with the College of Food, Agricultural, and Environmental Sciences. Contact information includes office location 327 Parker Food Science and Technology and phone number 614-292-4877. Research focuses on food safety and meat science, with extension specialization in meat science. Courses taught include ANIMSCI 3191, 4193, 8998, 8999, MEATSCI 3191, 3488, and 4193. Notable outreach includes teaching over 70 HACCP training courses in 20 years and media contributions on topics like meat grilling safety and sodium reduction in the industry. Professional activities include authoring publications (see 'View Publications' link) and participation in university programs. No specific grants or awards are documented in the provided text.

• Food safety
• Meat science
• Food Science

Mick Smith is a Professor and Queen's National Scholar at Queen's University, holding joint appointments in the Department of Philosophy and the School of Environmental Studies within the Faculty of Arts and Science. He earned his Ph.D. in Environmental Values from the University of Stirling (1993), following earlier degrees in Ecology and European Thought. His research integrates environmental ethics, social theory, and phenomenology to explore nature-culture intersections, including emotional geographies, ecological sovereignty, and tourism ethics. Education: Ph.D. (1993): University of Stirling, UK M.Phil (1988): North Staffordshire Polytechnic, UK M.A. (1988): Thames Polytechnic, UK B.Sc. H. (1982): University of York, UK Research Focus: Smith investigates how humans interpret and value environments through hermeneutics, ethics, and emotion. His six key areas include environmental hermeneutics, ethics, social-theoretical frameworks, emotional mediation of environmental responses, political theory, and tourism ethics. Advising & Grants: Supervises graduate students in Philosophy and Environmental Studies. His grants and collaborative projects focus on ecological ethics and sustainability. He co-edits Emotion, Space and Society and contributes to interdisciplinary environmental studies. Affiliations: Founding Editor of Emotion, Space and Society ; contributor to the Center for Humans and Nature.

• Environmental Ethics
• Environmental Policy
• Environmental Geography
• +3 more

Sungkwon Park is a Professor in the Department of Food Science and Biotechnology at Sejong University, specializing in advanced food science and biotechnology research with a focus on meat science, cultured meat production, and sustainable food systems. His research integrates molecular biology, food biotechnology, and systems biology to develop innovative food solutions. His educational background includes a Ph.D. from Purdue University (2008), M.S. from Yeungnam University (2001), and B.S. from Yeungnam University (1999). Prior to his current position, he worked as a Postdoctoral Fellow at Virginia Tech (2008-2012) and as a Research Officer at the National Institute of Animal Science, RDA (2012-2015). Professor Park's research interests focus on livestock production optimization, meat processing for health functionality, environmentally friendly animal production systems, and in vitro meat production. His work has led to significant achievements including the identification of calcium and glucose interaction mechanisms in muscle metabolism, development of oleogel-based meat processing techniques, optimization of feed ingredients for sustainable livestock, and establishment of in vitro meat production systems. His recent publications (2023-2025) demonstrate a strong focus on cultured meat technology, meat science, and sustainable food production. The research spans cellular mechanisms for cultured meat production, safety and regulatory aspects of alternative proteins, comparative analysis of muscle satellite cells, and optimization of meat processing techniques. His work shows a clear trend toward developing practical applications for next-generation meat products with emphasis on health functionality and environmental sustainability. Professor Park actively serves as a reviewer for Frontiers in Veterinary Science and is an Editorial Board Member of the Korean Society of Animal Science. His laboratory, the M&M'a lab (Functional Food Lab), conducts research on high-value-added, health-functional BioFood and future foods using bio-convergence technologies.

• Livestock production & optimization
• Meat processing: healthy & functionality
• Establishment of environmentally friendly animal production
• +6 more

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

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

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.

• Risk perception
• Risk communication
• Acceptance of new technologies
• +7 more

Dr. Mario Rebosura serves as a Postdoctoral Research Fellow at the Australian Centre for Water and Environmental Biotechnology (ACE), part of the Faculty of Engineering, Architecture and Information Technology at the University of Queensland. His work bridges fundamental research and practical engineering solutions for sustainable urban water systems. His academic credentials include: Bachelor of Science in Chemical Engineering (2009) from the University of the Philippines Los Banos Masters of Engineering in Environmental Engineering (2012) from the Catholic University of Korea PhD in Chemical Engineering (2020) from the University of Queensland Rebosura specializes in integrated urban water management with emphasis on anaerobic technologies and resource recovery. His research investigates iron salt applications throughout urban water cycles, contaminant fate analysis, and advanced wastewater treatment processes. He combines chemical engineering principles with environmental science to develop circular economy solutions that transform waste streams into valuable resources while improving infrastructure resilience. His publication record reveals consistent focus on optimizing iron-based interventions across the urban water system—from sewer networks to treatment plants—with recent expansion into micropollutant management and enhanced anaerobic digestion. This trajectory demonstrates increasing sophistication in addressing complex water-energy-resource nexus challenges through interdisciplinary experimentation. Rebosura actively contributes to scholarly discourse as Editor for the International Research Journal on Innovations in Engineering, Science and Technology and as a reviewer for leading water research journals. His conference presentations have generated international recognition through speaking invitations and workshop leadership. He has secured significant research funding including: Australian Research Council project 'An integrated approach to iron salt use in urban water systems' (2014–2019) Meat & Livestock Australia initiative 'Wastes to Profits: Advanced Anaerobic Digestion' (2018–2022) As a core member of ACE, Rebosura leverages world-class facilities for laboratory and pilot-scale water research, collaborating within multidisciplinary teams to advance sustainable water management solutions for global challenges.

• Integrated Urban Water Management
• Anaerobic Technologies
• Resource Recovery
• +3 more

Tara Garnett serves as Director of TABLE, a global knowledge platform for food systems analysis hosted by the Environmental Change Institute within the School of Geography and the Environment at the University of Oxford. TABLE operates as a collaboration between the University of Oxford, Wageningen University & Research, and the Swedish University of Agricultural Sciences, facilitating evidence-based dialogue on sustainable food futures. Her research interrogates the complex intersections between food systems, climate change, public health, and sustainability, with particular focus on livestock as a critical nexus point. Garnett investigates how scientific knowledge is translated across policy, civil society, and industry contexts, emphasizing the diverse values stakeholders bring to food system challenges. Her work consistently advocates for systems-thinking approaches that recognize the interconnected nature of food-related problems. As a fellow of the Oxford Martin School and co-investigator on the Wellcome Trust-funded Livestock, Environment and People (LEAP) project, she contributes to high-impact research at the food-environment-health interface. Her publication portfolio reveals evolving research trajectories from early climate-food connections toward contemporary explorations of alternative proteins, regenerative agriculture, and the political economy of food system transformation. Recognition Oxford Martin School Fellowship Garnett's leadership through TABLE exemplifies her commitment to creating spaces for inclusive, evidence-informed dialogue about building food systems that are sustainable, resilient, and just. Her work consistently bridges academic research and practical application, emphasizing that context-specific solutions and multi-stakeholder engagement are essential for meaningful food system transformation.

• Food Systems
• Climate Change
• Sustainability
• +5 more

Prof. Dr. habil. Katrin Giller leads the Department of Molecular Nutrition Science (140a) at the University of Hohenheim, Garbenstraße 30, Bio Building I, Room 151, Stuttgart. Her research focuses on livestock nutrition, with specific interests in methane mitigation, antioxidant mechanisms, and metabolic syndrome in agricultural animals. Department: Molecular Nutrition Science (140a) Contact: katrin.giller@uni-hohenheim.de Office Hours: By appointment Her work spans nutritional biochemistry , ruminal fermentation , and sustainable livestock systems , often examining interactions between dietary compounds (e.g., spirulina, polyphenols, n-3 fatty acids) and animal physiology. Recent studies investigate antioxidant gene expression , transgenerational metabolic impacts , and feed efficiency . Current advisees include B.Sc. Viola Gauly, Fernando Giugno, Jana Kornherr, Mira Kühn, Daniel Obermüller, and Helen Pötzsch. The department's website details research projects, teaching events, and publications.

• Nutritional Sciences
• Animal Nutrition
• Molecular Nutrition
• +3 more

Murat FİDAN serves as an Associate Professor in the Department of Economics at Kastamonu University's Faculty of Economics and Administrative Sciences, where he has been a full-time faculty member since 2020. Previously, he held academic positions at Gaziantep University and Kilis 7 Aralık University, specializing in Ottoman economic history and price dynamics. His career spans over two decades of teaching and research in Turkish higher education. His academic credentials include a PhD in Islamic History and Arts from Ondokuz Mayıs University (2003), a Master's in Islamic Law from İnönü University (1996), and a BA in Theology from Ankara University (1993). His foreign language proficiency includes English (YÖKDİL score 60, 2017). FİDAN's research centers on Ottoman economic structures, with particular expertise in price history, trade relations, and institutional analysis. His work bridges Ottoman history with economic methodology, examining narh (price control) records, guild systems, and international trade dynamics. He has published extensively on Kastamonu's regional economy, Ottoman-Russian commercial relations, and the evolution of monetary systems, contributing significantly to understanding pre-modern economic mechanisms through primary source analysis. His publication portfolio shows consistent output with 43 total works including 19 journal articles, 14 conference papers, 2 books, and 8 book chapters. The research demonstrates chronological depth from 2004 to 2024, with recent focus on waqf (endowment) institutions, comparative economic thought, and Eastern Mediterranean maritime history. Methodologically, he combines archival research with economic analysis, primarily using Ottoman-era price records and customs tariff documents. FİDAN has successfully supervised 13 master's theses focusing on Ottoman economic history, Turkish women's labor participation, and regional price dynamics. His sole research project (2016-2018) examined price movements in Kastamonu between 1673-1806 using narh records. He maintains active collaborations with scholars like Serkan Dilek and Tolga Ulusoy, co-authoring multiple publications on economic history topics.

• Ottoman History
• Russian History
• Maritime History
• +3 more

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.

• Livestock Systems
• Animal Breeding
• Genetics
• +3 more

Dr. Sajid Alavi is a Professor in the Department of Grain Science and Industry at Kansas State University. He joined the faculty in 2002 after earning his Ph.D. in Food Science/Food Engineering from Cornell University (2002), M.S. in Agricultural and Biological Engineering from Penn State (1997), and B.S. in Agricultural Engineering from IIT (1995). His research focuses on extrusion processing in food, pet food, and feed applications, with expertise in rheology, food microstructure imaging, and process sustainability. He leads global projects in Africa, Brazil, India, and beyond, emphasizing sustainable food technologies and AI-driven processing innovations. Dr. Alavi is a recipient of the 2010 Young Research Scientist Award from the Cereals & Grains Association. He teaches GRSC 620 (Intro to Extrusion Processing) and GRSC 820 (Advanced Extrusion Processing), and has trained over 1,000 industry leaders through his renowned 'Extrusion Processing: Technology and Commercialization' short course. His work bridges food science and engineering, addressing challenges in plant-based meat analogs, nutrient bioavailability, and food aid product development. Key facilities associated with his work include the BIVAP Feed Quality Assurance Lab and Hal Ross Flour Mill. His research spans sensory analysis of meat alternatives, fiber utilization in pet food, and sustainability assessments of novel crops like intermediate wheatgrass. Recent studies explore insect protein in pet food, AI-driven extrusion optimization, and iron bioavailability in fortified foods. Dr. Alavi’s contributions span academic, industrial, and global food security domains, reflecting a commitment to innovative, scalable food solutions.

• Food Engineering
• Extrusion Processing
• Pet Food and Feed Applications
• +4 more

Danny Kim serves as an Assistant Professor of Marketing at Gonzaga University's School of Business Administration, joining the faculty in fall 2022. He teaches core courses including Principles of Marketing, Marketing Research, and Marketing Theory & Practice at both undergraduate and graduate levels. His academic credentials include: Ph.D. in Marketing from the State University of New York at Buffalo M.A. in Quantitative Methods in the Social Sciences from Columbia University M.S. in Business Administration from Seoul National University B.S. in Psychology from the University of Michigan, Ann Arbor Dr. Kim's research investigates how social hierarchies, power perceptions, and anthropomorphism of animals influence consumer decisions, particularly regarding ethical consumption and meat-eating behaviors. His work bridges social psychology with marketing theory to address real-world issues of inequality and sustainability. His publication trajectory shows consistent focus on consumer psychology, with recent work examining power dynamics in ethical product preferences. The 2025 Journal of Business Research article extends his earlier Journal of Consumer Psychology work on animal anthropomorphism, demonstrating evolving research into how power states mediate ethical consumption choices. His scholarly recognition includes: Paul E. Green Award (doctoral) University at Buffalo Excellence in Research, Scholarship, and Creativity Award Doctoral Student Achievement Award Nomination for 2022 JCP Best Paper Award (Early Career Contributor) Dr. Kim actively contributes to academic discourse as a reviewer for Journal of Business Research and Psychology & Marketing, while presenting findings at major conferences including the Association for Consumer Research and Society for Consumer Psychology.

• Social Inequalities
• Social Status
• Sense of Power
• +1 more

Mischa Billing is a Senior Lecturer at Örebro University specializing in Culinary Arts and Meal Science. She is actively involved in research on sensory experiences, wine studies, and food pairing. Her work spans across multiple disciplines including haptics, olfaction, and culinary traditions. Her research interests focus on the intersection of sensory perception and culinary practices. Billing explores how sound affects taste perception, develops haptic attribute models for food design, and investigates improved sensory experiences for the elderly. Her work in sommelier training and critical attribute techniques bridges traditional culinary knowledge with scientific approaches to sensory evaluation. Analysis of her publications reveals a strong focus on practical applications of sensory science in culinary contexts. Her work spans from theoretical explorations of wine tasting as embodied knowledge to practical guides for food and beverage pairing. The recurring themes include sensory integration, cultural contexts of food consumption, and innovative methods for enhancing meal experiences. Gastronomic Academy's Silver Medal Wine Profile of the Year Nose of the Year Honorary Truffle of the Year Billing has served as general secretary of the International Sommelier Association (ASI) and is a member of the Wine Academy in Sweden. She has extensive experience in evaluating diverse products including Swedish tap water and apple juice. Her media presence includes serving as a jury member on TV4's Sweden's Master Chef and delivering radio talks for Sveriges Radio. She leads several research initiatives including the Sense Lab, which focuses on future sensory experiences, and participates in research groups examining meals from social and cultural perspectives. Her projects like 'Rewine The World' demonstrate interdisciplinary approaches to reducing food waste through innovative culinary methods.

• Culinary Arts
• Meal Science
• Sensory Experience
• +4 more

Prof. Dr. Yanjun Ren is a Professor at the College of Economics and Management, Northwest A&F University (NWAFU), China, and has been an IAMO Visiting Research Fellow since May 2024. Prior to his IAMO role, he conducted research at Christian-Albrechts-Universität in Kiel, Germany, from 2012 to 2019. PhD in Agricultural Economics focusing on Food Consumption, Income Inequality, and Health-related Issues in China Former Research Assistant/Associate at Kiel University’s Chair of Agricultural Market Analysis (2012–2019) Dr. Ren’s research spans food chains, consumer behavior, and applied econometrics. His work explores how socioeconomic factors, digital transformation, and policy interventions shape food consumption, nutritional outcomes, and environmental sustainability in China and Central Asia. Key themes include food waste reduction, carbon labeling, internet use in rural economies, and intergenerational health behaviors. His 15 most recent articles (2023–2025) emphasize digital agriculture, sustainable consumption, and health economics. Topics include carbon-labeled products, television/media’s role in nutrition, contract farming sustainability, and the socioeconomic determinants of dietary choices. His methodology integrates econometric modeling, eye-tracking experiments, and spatiotemporal analysis. Email: ren@iamo.de

• Food Chains
• Consumer Behavior
• Applied Econometrics
• +13 more