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Chad PaulkView profile

Associate Professor

• Feed Processing Technologies
• Monogastric Nutrition
• Quality Assurance and Feed Safety
• +3 more

Dr. Chad Paulk is an Associate Professor in the Department of Grain Science and Industry at Kansas State University. His research focuses on Feed Processing Technologies, Monogastric Nutrition, and Quality Assurance/Feed Safety. He holds a B.S. from the University of Georgia (2009) and M.S./Ph.D. degrees from Kansas State University (2011/2014). Previously, he served as an Assistant Professor of Swine Nutrition at Texas A&M University (2014–2017). His current role involves 60% research and 40% teaching, including courses like GRSC 100 (Foundations in Grain Science) and GRSC 650 (Nutritional Impacts of Processing). He advises Feed Science undergraduate students and co-leads the Feed Science Club. Key research themes include optimizing feed processing parameters, mitigating pathogen risks in feed systems, and evaluating novel feed ingredients like Kernza® grain. Recent work emphasizes viral pathogen detection in feed mills (e.g., African swine fever virus), enzyme supplementation effects, and the impact of feed particle size/pelleting on nutrient digestibility. He collaborates with industry partners to enhance feed safety protocols and sustainable practices. Laboratory affiliations include the BIVAP Feed Quality Assurance Lab and the O.H. Kruse Feed Technology Center. His research has addressed critical issues like mitigating porcine epidemic diarrhea virus contamination and optimizing feed formulations using thermal processing and organic additives.

• Food Science
• Food Processing
• Novel Non-thermal Processing
• +7 more

Anubhav Pratap-Singh is an Associate Professor in the Food, Nutrition and Health department within the Faculty of Land and Food Systems at the University of British Columbia, where he holds the Food and Beverage Innovation Professorship. He leads the UBC Food Process Engineering Laboratory and his research spans environmental and natural resources economics, food chemistry (including fermentation), and natural resource management. His primary research interests focus on agri-food transformation, cold plasma food engineering, food processing, functional foods, heat transfer, high pressure mass transfer, novel non-thermal processing, nutraceuticals, pasteurization, and pulsed light sterilization. Dr. Pratap-Singh's work addresses fundamental questions about the impact of food processing on food quality, how technology can maximize desirable effects while minimizing deleterious ones to feed the growing global population, and how to ensure food safety and nutrition for all socioeconomic groups. His research program is organized around three main pillars: developing novel processing technologies for food preservation, developing technologies for food fortification, and modeling the human GI tract to understand the interaction between food processing and human health. He has made significant contributions to sonic mixing technology for thermal processing and pulsed UV light processing for food surface decontamination, with particular expertise in processing of liquid particulate matter. Dr. Pratap-Singh has received numerous prestigious awards throughout his career, including the Banting Fellowship (2016) and Green College Leading Scholar award (2017). His work has been recognized with the Young Entrepreneur Award (2009), IFTPS Graduate Scholar designation (2014), and Gold Medal from the Institute for Thermal Processing Specialists (2014), among other fellowships and honors. He is affiliated with the BioProducts Institute and Materials and Manufacturing Research Institute at UBC, and supervises graduate students in Food Science (MSc and PhD programs). His laboratory focuses on interdisciplinary research that addresses critical challenges in food science, with implications for feeding the projected 10 billion people by 2050 while countering negative public perceptions around processed foods.

• Environmental Engineering and Science
• Energy-Water-Environment Sustainability
• Electrochemical Water Treatment
• +3 more

R. D. Cusick is an Associate Professor in the Department of Civil & Environmental Engineering at the University of Illinois at Urbana-Champaign. He earned his B.S. from the University of California, Riverside (2005), and his M.S. and Ph.D. from Pennsylvania State University (2010 and 2013). His research focuses on advancing sustainable water treatment technologies by integrating electrochemical processes with energy systems and nutrient recovery from wastewater. Dr. Cusick also serves on multiple professional committees, including the Demographics Committee of the Association of Environmental Engineering and Science Professors. Education: Ph.D. Environmental Engineering, Pennsylvania State University, 2013 M.S. Environmental Engineering, Pennsylvania State University, 2010 B.S. Environmental Engineering, University of California, Riverside, 2005 Research Interests: Electrochemical water treatment, nutrient recovery from wastewater, process modeling, and energy-water-environment sustainability. His work emphasizes developing technologies to recover nutrients (e.g., phosphorus) and energy from wastewater while reducing environmental impacts. Professional Activities: Member of the American Chemical Society, Electrochemical Society, Water Environment Federation, and the International Working Group for Capacitive Deionization. He chairs the Energy-Water-Environment Sustainability Program and serves on several departmental and national committees. Awards: W. Wesley Eckenfelder Graduate Research Award (2013) Penn State Alumni Association Dissertation Award (2013) Dow Sustainability Student Challenge Award (2012) Grants & Consulting: Active consulting roles with companies like Island Water Technology and Aquapod. His research is supported by grants from NSF, DOE, and the Bill & Melinda Gates Foundation. Labs & Teams: Leads the Cusick Lab, focusing on electrochemical technologies and nutrient recovery. Collaborates with industry partners to advance scalable solutions for water infrastructure challenges.

Hong LiView profile

Associate Professor

• Food Science
• Food Processing Technology
• Food Safety
• +3 more

Hong Li is an Associate Professor at the University of California, Davis, specializing in interdisciplinary research at the intersection of food science, engineering, and biotechnology. Their work focuses on innovative food processing technologies, including infrared drying systems, catalytic thermal treatments, and microbial inactivation methods. Li's research also addresses sustainable production of alternative proteins, nutraceuticals, and optimization of agricultural by-products. Key research interests include food safety, energy-efficient processing, and the application of advanced technologies like cold plasma and mathematical modeling in food systems. Li has contributed to advancements in nut drying, fish meat quality, and fungal protein production. Their work emphasizes practical solutions for industrial applications while maintaining nutritional and sensory quality. Publications highlight Li's expertise in food physics, interdisciplinary collaboration, and bridging theoretical models with real-world processing challenges. Despite extensive contributions, no scientific awards or named grants are explicitly mentioned in the text.

• Food Safety
• Mycotoxin Contamination
• Circular Economy
• +3 more

Ine van der Fels-Klerx is an Associate Professor in Business Economics at Wageningen University & Research, with a focus on food safety and risk management. She is also a Programme and Account Management lead, overseeing interdisciplinary projects. Her work integrates economic analysis with food safety challenges, particularly addressing mycotoxin contamination, climate change impacts, and circular economy solutions. Key collaborations include projects on early warning systems for mycotoxins and cost-effective monitoring strategies for contaminants in food supply chains. Her research spans topics such as alternative protein sources, insect-based feed production, and resilient supply chain designs. Notable projects include developing decision support tools for risk-based monitoring and assessing the economic feasibility of food safety interventions. She has advised multiple PhD candidates, including those studying mycotoxin management in maize and climate change effects on aflatoxins. Media contributions highlight her expertise in food safety, including interviews on predicting grain contamination and smart monitoring techniques. She actively participates in workshops and conferences, discussing digitalization in food systems and the role of artificial intelligence in food safety prevention.

Lisbeth Truelstrup HansenView profile

Professor

• Food Microbiology
• Microbial Food Safety
• Hygiene in Food Production
• +13 more

Lisbeth Truelstrup Hansen is a Professor and Head of the Research Group for Food Microbiology and Hygiene at the National Food Institute, Technical University of Denmark (DTU), where she leads research in microbial food safety, environmental hygiene, and pathogen survival mechanisms. She is also affiliated with the DTU Microbes Initiative and actively contributes to projects addressing food safety, Arctic sanitation, and public health. University: Technical University of Denmark School: National Food Institute Department: Research Group for Food Microbiology and Hygiene Role: Professor and Research Group Head Her research focuses on microbial food safety, with particular emphasis on Listeria monocytogenes , biofilm formation, hygiene in food production, and innovative preservation and detection methods. She also investigates water and environmental hygiene, including sewage management in Arctic regions under climate change. Her work supports UN Sustainable Development Goals related to clean water, sanitation, and good health. The recent publications highlight a strong trend in applying genomics, machine learning, and predictive modeling to food safety challenges. Her team investigates disinfectant resistance in Listeria , growth modeling of Bacillus cereus , and quality assessment in seafood and processed foods, demonstrating a multidisciplinary approach combining microbiology, environmental science, and data science. Scientific Contributions: Lead researcher in multiple national and international projects Active contributor to food safety policy and public discourse Regular media and conference speaker on hygiene and food safety topics Lisbeth Truelstrup Hansen supervises several PhD students and collaborates across disciplines on grants related to foodborne pathogens, climate impact on water quality, and sustainable food production. She has led or co-led projects such as 'ArcticSewlution' and 'ILLUQ. PERMAFROST – POLLUTION - HEALTH', which integrate environmental engineering with microbiology for public health outcomes. She is involved in key research labs and teams including the Research Group for Food Microbiology and Hygiene and the DTU Microbes Initiative, which focus on pathogen detection, biofilm dynamics, and hygiene solutions for the food industry.

Taghi MiriView profile

Assistant Professor

• Food Processing and Safety
• Circular Economy
• Food Waste Valorisation
• +4 more

Dr. Taghi Miri is an Assistant Professor in the School of Chemical Engineering at the University of Birmingham, specializing in Chemical Engineering with a focus on food processing safety, environmental engineering, and nanotechnology. He holds a PhD from the University of Birmingham, focusing on plant-based food processing. His research spans food waste valorization, novel food processing technologies, and bioremediation of heavy metals. He has collaborated with industry leaders such as Marlow Food, CSM Bakery, and P&G, and has led modules in Food Engineering, Food Safety, and Chemical Engineering education. Education: BSc, MSc & PhD in Chemical Engineering from the University of Birmingham. Research Interests: Food safety challenges in reformulation, circular economy applications, and nanocomposite development for drug delivery. His current projects include food waste valorization via supercritical CO₂ extraction and ohmic heating for food safety. Editorial Roles: Associate Editor of the Journal of Water and Environmental Nanotechnology and Guest Editor of the Journal of Sustainability (Special Issue on Food Waste). Advising: Supervises PhD/MSc projects in Food Engineering and Environmental Bioprocessing. Leads modules such as 'Food Microbiology and Safety' and 'Novel Food Processing'.

Bruno A.M. CarciofiView profile

Assistant Professor

• Food Processing Engineering
• Predictive Microbiology
• Agro-Industrial By-Products
• +5 more

Bruno A.M. Carciofi is an Assistant Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. His research focuses on food processing engineering, predictive microbiology, and innovative food technologies. He holds multiple degrees from the Federal University of Santa Catarina, Brazil, including a Ph.D. in Food Engineering. Education: B.S. in Food Engineering (Federal University of Santa Catarina) B.S. in Chemical Engineering (Federal University of Santa Catarina) M.S. in Food Engineering (Federal University of Santa Catarina) Ph.D. in Food Engineering (Federal University of Santa Catarina) Research interests include non-thermal processing technologies, agro-industrial by-product valorization, and mathematical modeling of food systems. Recent work emphasizes cold plasma applications for food safety and sustainability, microwave drying optimization for plant-based products, and microbial growth modeling. His publications span food engineering innovations, such as plasma-activated water for pest control and advanced drying techniques for nutrient retention. He actively contributes to Sustainable Development Goals through biotechnology solutions for food waste reduction. Notable contributions include development of antimicrobial packaging systems and engineered plant-based protein structures. His research bridges food science, engineering, and biotechnology to address global challenges in food safety and resource efficiency.

• Food Safety
• Postharvest Biology
• Agricultural Science
• +3 more

Professor Robyn McConchie is a Professor at the University of Sydney and holds leadership roles including Director of the Fresh Produce Safety Centre Australia & New Zealand, Director of the ARC Training Centre for Food Safety in the Fresh Produce Industry, and Theme Leader for Quality Food at the Sydney Institute of Agriculture. She specializes in postharvest quality of perishable and grain crops, with a focus on food safety and microbial control. Education: BSc (Plant Science) from Wye College, University of London; MA (Education and Work) from Macquarie University; PhD from Louisiana State University (USA). Research Interests: Postharvest biology, microbial safety in food production, nanotechnology applications in food safety, reducing postharvest losses in developing countries, and sustainable agricultural practices. Her work integrates food safety management systems with industry needs, emphasizing both scientific innovation and practical implementation. Grants: Secured funding for projects like 'Flexible and Printable Sensors for Early Detection of Food Spoilage' (ARC Linkage Project) and collaborations with Horticulture Innovation Australia. Her research has contributed to $7.5M in competitive industry-linked funding. Labs/Teams: Member of Sydney Institute of Agriculture, Sydney Southeast Asia Centre, and Charles Perkins Centre. Engaged in international collaborations, including studies on village chicken production's role in household nutrition and food security in Bangladesh.

• Photocatalysis
• Nanotechnology for environmental applications
• Renewable energy applications
• +4 more

John Anthony (Tony) Byrne is Professor of Photocatalysis and Research Director in the School of Engineering at Ulster University. He leads the Clean Technology research theme within the Nanotechnology and Integrated BioEngineering Centre (NIBEC) and heads the Photocatalysis Research team. Byrne earned his 1st class honors degree in biology and chemistry at Ulster University, followed by a DPhil in chemistry under Dr. Brian Eggins. Appointed as a lecturer in the School of Engineering in 2005, he was rapidly promoted and made Professor in 2012. Professor Byrne's research focuses on photocatalytic nanomaterials for environmental remediation and renewable energy applications, with particular emphasis on metal oxides. His work significantly contributes to UN Sustainable Development Goals, especially in clean water and sanitation. He has developed expertise in titanium dioxide-based photocatalysis, water disinfection technologies, and nanomaterial fabrication and characterization. His recent publications demonstrate a strong trend toward practical water treatment applications, particularly in household and rural settings. The research spans photocatalytic, photoelectrocatalytic, and UVC-based disinfection methods, with increasing focus on contaminants of emerging concern and waterborne pathogens in diverse water matrices. Fellow of the Higher Education Academy Fellow of the Royal Society of Chemistry Byrne serves on multiple professional committees including the RSC Northern Ireland Section Committee, the Chemical Nanoscience and Nanotechnology Interest Group, and chairs the Professional Bodies Forum supporting the All Party Group on Science and Technology in the NI Assembly. He is a founding Board Member of the Northern Ireland Science Festival. His research portfolio includes numerous projects such as SAFEWATER POC, funded by Invest Northern Ireland, focusing on commercializing water treatment technologies. Professor Byrne leads the Photocatalysis Research team at Ulster within the Nanotechnology and Integrated BioEngineering Centre (NIBEC), where he directs the Clean Technology research theme. His laboratory work focuses on developing and testing photocatalytic nanomaterials for water treatment applications, with strong emphasis on practical implementation in real-world settings.

Lin WeiView profile

Professor

• Bioenergy
• Biomass Conversion
• Food Processing and Safety
• +3 more

Dr. Lin Wei is a Professor and Graduate Coordinator in the Department of Agricultural and Biosystems Engineering at South Dakota State University (SDSU). He holds a B.S. in Agricultural Engineering from China Agricultural University, M.S. in Mechanical Engineering (Guangxi University), and M.S./Ph.D. in Biological Engineering (Mississippi State University). His research focuses on biomass conversion, bioenergy production, smart agriculture, and food safety. He leads projects on biochar-based fertilizers, cold plasma food safety technologies, and AI-driven precision farming. Dr. Wei has authored over 80 peer-reviewed papers and secured $7M+ in grants. He chairs multiple professional committees (ASABE Renewable Energy, USDA-S1075, ISO-WG6) and serves as editor for journals like Agricultural Engineering and Transactions of the ASABE. Recent grants include biochar soil health studies ($583K USDA) and nanobubble dairy waste management ($22K SD WRI). His team develops smart sensors for crop monitoring and biopolymer nanocomposites for food packaging. Notable awards include 2024 Outstanding Researcher (College of Agriculture) and 2022 Excellence in Editing (ASABE). Ongoing work integrates thermochemical processes with AI to enhance biofuel production efficiency and environmental sustainability.

Carmen MoraruView profile

Professor

• Food Processing and Engineering
• Food Safety Engineering
• Nanotechnology
• +5 more

Carmen Moraru is a Professor in the Department of Food Science at Cornell University's College of Agriculture and Life Sciences (CALS). Her research focuses on enhancing food safety, quality, and shelf life through advanced processing methods such as membrane separation, light-based technologies, high-pressure processing (HPP), and microwave vacuum drying. She also studies intermolecular interactions in foods and nanoscale surface engineering to prevent microbial contamination. Dr. Moraru teaches courses like Food Processing and Engineering (FDSC 4250) and co-instructs Advanced Food and Bioprocessing Systems (FDSC 6650) . Her lab, the Moraru Lab, explores emerging technologies in food safety and processing, with recent projects addressing microbial inactivation, nanomaterials, and sustainable drying methods. She advises multiple graduate students and has supervised notable projects, including studies on pea protein functionality and antimicrobial surfaces. Education: Doctorate in Food Science (PhD details not explicitly stated in provided texts). Lab Affiliations: Moraru Lab at Cornell University. Her scientific awards include the Kosi Award in Food Science (2019) and recognition for student achievements like Andreea Beldie's 2019 ADSA Poster Competition win. Recent publications highlight innovations in UV-C light disinfection, microwave drying, and nanotopography-based antimicrobial surfaces. Research collaborations span industry and academia, addressing challenges in dairy processing, plant-based foods, and food packaging safety. Her work frequently integrates computational modeling, experimental validation, and interdisciplinary approaches to solve complex food engineering problems.

Harald PichlerView profile

Associate Professor

• Membrane Biology
• Industrial Biotechnology
• Enzyme Engineering
• +4 more

Harald Pichler is an Associate Professor and Team Leader at the Institute of Biotechnology (IMBT) at Graz University of Technology. His research focuses on membrane biology, enzyme engineering, and industrial biotechnology using yeast systems like Pichia pastoris . Key projects include engineering microbial membranes for protein secretion, optimizing biocatalysts for terpenoid synthesis, and studying lipid interactions with membrane proteins. Collaborations with companies like DSM and LONZA highlight industrial applications of his work. Research interests span microbial membrane modifications, sterol biosynthesis, and metabolic engineering for producing valuable metabolites. Major contributions include developing yeast strains for high-throughput screening of terpenoids and engineering hydratases for biocatalytic applications. His team also explores protein secretion pathways and membrane protein expression in yeasts, with patent filings for key genetic targets. Current projects involve lipid raft dynamics, SARS-CoV-2 spike protein interactions with membranes, and low-cost cell culture media alternatives. Collaborations with academic partners like the University of Geneva and Wageningen University emphasize interdisciplinary approaches. Publications frequently address membrane biophysics, enzyme mechanisms, and yeast strain engineering, reflecting a blend of fundamental and applied research.

Zeynep AtamerView profile

Assistant Professor

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

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

Sara BeckView profile

Assistant Professor

• Environmental Engineering
• Water Disinfection
• UV LED Technology
• +4 more

Dr. Sara Beck is an Assistant Professor in the Department of Civil Engineering at the University of British Columbia. She leads the Beck Lab, focusing on water disinfection, UV LED technology, and environmental microbiology to address global water challenges. Her work bridges fundamental science and engineering applications, emphasizing sustainable solutions for public health and water quality. Education: Ph.D. in Environmental Engineering (2015, University of Colorado Boulder), M.S. in Environmental Engineering (Georgia Tech), B.S./B.A. in Aerospace Engineering/Studio Art (CU Boulder). Prior to academia, she worked as a NASA flight controller supporting Space Shuttle and ISS programs. Research Interests: UV disinfection mechanisms, water reuse, applied environmental microbiology, decentralized systems, and microplastic degradation. Key projects include UV LED applications for point-of-use disinfection, biofilm dynamics in filtration systems, and fecal contamination impacts on child health in low-resource settings. Awards: AEESP Outstanding Dissertation (2016), NSERC Discovery Accelerator (2021), Fulbright Scholar (2015), NASA Astronaut Finalist (2017). Lab members include PhD candidates Patrick Mirindi and Thusitha Rathnayake, and collaborators across global institutions. Grants: NSERC funding for UV LED research, WHO collaborations on surface disinfection protocols. Active research spans microbial communities in membranes, viral load quantification, and optimizing BWRO energy efficiency. Labs/Teams: Beck Lab @ UBC collaborates with interdisciplinary experts in engineering, microbiology, and policy to advance water treatment solutions. Current projects address microplastic prevalence in BC freshwater and surface disinfection standardization for healthcare settings.