Find Academic Supervisors

• Colloid Science
• Encapsulation
• Drying of Dispersions
• +6 more

Professor Alexander Routh is a leading academic in Colloid Science at the University of Cambridge's Department of Chemical Engineering & Biotechnology, where he has been based since 2006. His research spans physical sciences with applications in industrial processes and diagnostic technologies. His research focuses on encapsulation techniques , drying dynamics of colloidal dispersions , and energy-efficient industrial modeling . Key areas include pattern formation during film drying, stratification mechanisms, neutron scattering applications, and development of low-cost diagnostic devices through blood droplet analysis. His work bridges fundamental colloid science with practical engineering solutions. Recent publications (2023-2025) demonstrate strong emphasis on microencapsulation systems for consumer products, magnetic photocatalysts for environmental remediation, and neurodegenerative disease mechanisms through protein aggregation studies. The research consistently integrates experimental work with computational modeling. Routh maintains active collaborations across disciplines, particularly with biomedical researchers studying α-synuclein aggregation and petroleum engineers investigating wellbore integrity. His laboratory work frequently employs advanced imaging and scattering techniques to probe colloidal behavior at micro and nano scales.

• Food Science & Technology
• Sustainable Food Processing
• Agro-Food By-Product Valorization
• +4 more

Fabio Favati is an Associate Professor of Food Science & Technology at the Department of Biotechnology , University of Verona. He holds roles including member of the Faculty Board of PhD in Smart Agrifood Sciences and Biotechnology Teaching Committee. His research focuses on sustainable food processing, agro-food by-product valorization using green technologies (e.g., supercritical fluids and NADES), and sensory analysis. He leads the Supercritical Fluid Lab and Sensory Analysis Lab (ISO 8589:2007-certified) at the Department. Education & Experience : Curriculum includes extensive contributions to food innovation and sustainability. Teaching spans courses like Food Processing & Preservation Technologies, Food Product Development, and Quality Management in the Food Industry across multiple academic programs. Research Interests : Development of eco-friendly extraction methods (e.g., NADES for carotenoids/anthocyanins), functional food fortification, and holistic food preservation integrating sensory evaluation. Projects include valorizing olive oil by-products, microalgae biomass, and pumpkin/radicchio wastes. Collaborates with local/national industries. Grants & Projects : Leads initiatives like SustaIn4Food (2020–) for sustainable agro-food processes and functional food development. Engages in industry partnerships for product innovation (e.g., fortified chocolate, low-FODMAP foods). Labs & Facilities : Manages advanced labs for supercritical fluid technology and sensory analysis. Equipment includes high-pressure reactors (up to 100 MPa) and computerized sensory data systems.

• Malaria
• Vaccinology
• Human Genetics
• +3 more

Adrian Hill is the Lakshmi Mittal Professor of Vaccinology and Director of the Jenner Institute at the University of Oxford. He leads research on vaccines for malaria and other major diseases, with a focus on genetic susceptibility to infection and vaccine delivery technologies. Key Achievements: Founded the Jenner Institute in 2005, which now operates clinical-stage vaccine programs against fifteen diseases. Notable Work: Developed the R21 malaria vaccine with matrix-M adjuvant, showing high efficacy in clinical trials (Lancet, 2021). Global Impact: Spearheaded Oxford's rapid response to the COVID-19 pandemic, resulting in the AstraZeneca vaccine. Research Focus: Malaria vaccine development, human genetics in infectious disease susceptibility, and innovative immunization strategies. His work bridges clinical trials, tropical medicine, and translational research. Scientific Leadership: Recognized through fellowships at the Royal Society, Royal College of Physicians, and Academy of Medical Sciences. He has published over 600 papers with 60,000 citations and co-founded multiple spin-off companies.

• Nanomedicine
• Drug Delivery Systems
• Pharmaceutical Technology
• +4 more

Noemi Stefanía Csaba is a Professor at the University of Santiago de Compostela, affiliated with the Department of Pharmacology, Pharmacy and Pharmaceutical Technology within the Faculty of Pharmacy. She is also part of the Center for Research in Molecular Medicine and Chronic Diseases (CIMUS). Her research focuses on nanotechnologies applied to drug delivery systems, particularly in the development of gene therapy carriers, vaccines, and targeted therapies for cancer and infectious diseases. She earned her PhD in 2005 with a thesis on genetic vaccine delivery systems under the supervision of Dr. María José Alonso Fernández and Dr. Alejandro Sánchez Barreiro. Her research interests encompass nanomedicine, biomaterials engineering, and mucosal drug delivery. She has pioneered studies on protamine nanocapsules, chitosan-based systems, and polyphosphazene derivatives for targeted drug delivery. Her work addresses challenges in overcoming biological barriers (e.g., nasal-to-brain, pulmonary, intestinal) and enhancing therapeutic efficacy through nanoparticle design. Notable contributions include the development of semisynthetic pneumococcal nanovaccines, hybrid peptide-polymer platforms for cancer immunotherapy, and lymphatic-targeted anticancer nanocarriers. Her articles highlight advancements in gene delivery for glioblastoma, ocular tumor treatment, and macrophage-targeted pulmonary therapies. While no specific awards are listed, her prolific publication record (spanning 2002–2025) reflects sustained innovation in pharmaceutical nanotechnology. She collaborates widely on projects integrating biomaterials, molecular medicine, and translational drug delivery systems. Her lab (NANOBIOFAR research group) focuses on translational nanomedicine, emphasizing practical applications such as ready-to-use dry powders for pulmonary delivery and plant-derived sporopollenin microcapsules for drug encapsulation. Current work includes optimizing nanoparticle stability, improving vaccine adjuvants, and addressing barriers in intestinal and transmucosal drug absorption.

• Applied Physics
• Thermophysics
• Food Engineering
• +3 more

Clara Asuncion Tovar Rodriguez is a full-time researcher in the Department of Applied Physics at the University of Vigo , affiliated with the Institute of Physics and Aerospace Sciences and the FA4 Thermophysics Laboratory . Her work bridges applied physics and food engineering, focusing on viscoelastic properties, gelation mechanisms, and protein-based food systems. Doctorate (1996) in Applied Physics from University of Vigo Research areas: Rheology, Thermophysics, Food Engineering Email: tovar@uvigo.es Her research explores viscoelastic behavior in food matrices (cheeses, surimi, plant proteins) using techniques like rheological analysis , high-pressure treatments , and nanostructuring (chitosan nanoparticles, gelatin fractions). Recent publications examine lipid digestibility, bioactive delivery, and sustainable protein blends. Collaborative trends reveal interdisciplinary work in food biotechnology , marine ingredients , and plant-protein applications . She has contributed extensively to understanding texture evolution during cheese ripening and frozen storage impacts on protein gels.

Songül KESENView profile

Associate Professor

• Food Science
• Food Chemistry
• Food Biotechnology
• +3 more

Assoc. Prof. Dr. Songül KESEN is a leading academic in Food Chemistry and Plant Oil Technology at Gaziantep University 's Naci Topçuoğlu Vocational School. With a doctorate in Food Engineering from Çukurova University (2014), she has published extensively on olive oil composition, aroma profiling, and food adulteration detection. PhD in Food Engineering (2014), Çukurova University MSc in Food Engineering (2001), Gaziantep University Her research focuses on food authenticity , chromatographic analysis , and bioactive compounds in plant oils . She pioneered studies on aroma-active molecules in Turkish olive oils and microencapsulation of olive oil . Key articles (2025–2014) explore fatty acid variation , GC-MS olfactometry , and nutritional impacts of processing . She has received 8 TÜBİTAK Publication Incentive Awards (2013–2018) for her contributions. Scientific Awards TÜBİTAK UBYT Award 2018 (x2) TÜBİTAK UBYT Award 2017 (x2) TÜBİTAK UBYT Award 2014 (x3) TÜBİTAK UBYT Award 2013 Advising PhD Student: Saad Ibrahim Yousif (2018) Master's Student: Keveser Batmanlı (2022)

Chan Eng SengView profile

Professor

• Sustainable Oil and Fats Processing
• Biofuel Production
• Microencapsulation and Controlled Release
• +3 more

Chan Eng Seng is a Professor of Chemical Engineering at Monash University Malaysia, leading the Monash-Industry Plant Oils Research Laboratory (MIPO). He holds roles as a Professional Engineer, Chartered Engineer, and Fellow of the Institution of Chemical Engineers. His research focuses on sustainable oil and fats processing for food and energy applications, emphasizing enzymatic technologies and biofuel production. He advocates 'Practice-based Learning,' integrating hands-on projects into chemical engineering education. Education: Ph.D. in Chemical Engineering, University of Birmingham (2002) B.Eng. in Chemical Engineering, University of Birmingham (1998) Research Interests: Sustainable oil processing Biofuel production Microencapsulation Enzymatic catalysis Palm oil-derived compounds Recent Research Trends: His work addresses challenges in enzymatic hydrolysis, CO₂ utilization, and lipid engineering, with applications in renewable energy and food systems. Collaborations focus on palm oil valorization and microalgae biorefinery. Awards: Fellow of the Institution of Chemical Engineers Advising & Grants: He leads projects like the THOR Technology platform and microalgae biorefinery initiatives, funded by industry and academic partnerships. Teaches courses CHE2873, CHE3873, and CHE4180, emphasizing practical training. Labs/Teams: Directs MIPO Lab, fostering academic-industry collaboration in sustainable lipid technologies.

Francisco Martin Goycoolea ValenciaView profile

Professor

• Biopolymer Science
• Nanobiotechnology
• Food Science
• +3 more

Francisco Martin Goycoolea Valencia is a Full Professor (Chair in Biopolymers) at the School of Food Science and Nutrition, University of Leeds, UK. Previously held roles include Research Scientist at CIAD, Mexico (1995–2010), Visiting Scholar at Universidad Complutense de Madrid (2001–2002), and Professor at University of Münster, Germany (2010–2016). His research focuses on biopolymer science, nanobiotechnology, and food structure, with emphasis on biomaterials for biomedical and biotechnological applications. Education: BSc in Chemistry/Biology (Universidad La Salle/UNAM, 1988), MSc in Food Science (Reading University, UK, 1990), PhD in Food Polysaccharides (Cranfield University, UK, 1994). Research interests include structure-function relationships of biopolymers, drug delivery systems, microfluidics phenotyping, antibiotic-free therapies, and in silico simulations of nanomaterial behavior. Grants/PI Roles: Hosted EU Horizon2020 Marie Curie Fellowship MINUSMICRO, UKRI UK-Canada project on crustacean waste valorization, and Innovate UK projects on sustainable nutrition and yeast-based food products. Scientific Awards: International Marie Curie Fellowship (2008–2010) Professional Memberships: Founder President of Iberoamerican Chitin Society (2002–2006), Member of European Chitin Society Board (2011–present) Lab/Teams: Leads the Immunobiology for Aquaculture research group and collaborates across disciplines to develop novel biomaterials and sustainable food technologies.

Martin ThuoView profile

Professor

• Materials Science
• Nanotechnology
• Sustainable Manufacturing
• +6 more

Martin Thuo is a Professor in the Department of Materials Science and Engineering at NC State University's College of Engineering. His research focuses on frugal innovation, functional soft matter, surfaces/interfaces, and metastable materials. His group develops self-assembly techniques for creating functional devices and explores low-cost solutions for healthcare and sustainability. Key projects include low-temperature solders commercialized via a startup, microelectronics, and recycling technologies. Thuo advocates for cognitively diverse teams and collaborates globally through initiatives like the NSF-STC Center for Complex Particle Systems (COMPASS). He engages in outreach to build scientific capacity, particularly in Africa through CERA programs. His work spans interdisciplinary areas such as nanotechnology, sustainable manufacturing, and material synthesis. Notable collaborations include industry partnerships and global academic networks. Thuo's lab emphasizes translating research into practical applications, with a focus on undercooled metals, smart materials, and environmental solutions. His group actively recruits motivated graduate students and postdoctoral researchers.

Ioannis ChronakisView profile

Professor

• Bio-macromolecular Nanotechnology
• Electro-spun Nano-microstructures
• Molecularly Imprinted Nanostructures
• +3 more

Ioannis Chronakis is a Professor at the Research Group for Food Production Engineering at the Technical University of Denmark. His work bridges bio-macromolecular nanotechnology with food engineering, focusing on electro-spun nanostructures, molecular imprinting, and functional food systems. Education: Ph.D. in Physical Chemistry & Technology of Functional Biomacromolecules (Cranfield University, 1992-1995) M.Sc. in Chemistry (Aristotle University of Thessaloniki, 1987-1992) BTEC National Certificate in Computer & Management (1992-1994) His research explores: Functional electro-spun nano-microstructures for food, bioengineering, and biomedical applications Molecular imprinting to create tailored recognition elements in nanomaterials Structural and rheological properties of food bio-macromolecules Transformation of macromolecules into functional fluid/gel/fiber systems Recent publications highlight advancements in electrohydrodynamic encapsulation, oxidative stability of fish oil microcapsules, and porphyrin-based nanomaterials for life sciences. His work aligns with UN Sustainable Development Goals through food innovation. Scientific Awards European Commission 2-Year TMR Post-Doctoral Fellowship Chronakis supervises multiple PhD students on projects involving omega-3 emulsions, microbial-responsive materials, and food symbiotics for autism spectrum disorder prevention.

Xuntao ZhuView profile

Associate Professor

• Food Science
• Food Packaging
• Antioxidant Chemistry
• +3 more

Dr. Xuntao Zhu is an Associate Professor and Department Chair at Delaware Valley University, specializing in Food Science, Nutrition and Management. His research focuses on antioxidant integration in packaging materials to enhance food preservation. Educational Background: Ph.D. in Food Science from Rutgers, The State University of New Jersey Certified Food Scientist from the Institute of Food Technologists Research Interests: Dr. Zhu investigates antioxidant-controlled release packaging, lipid oxidation inhibition, and microencapsulation techniques for food preservation. His work spans polymer science, food chemistry, and preservation technologies. Publication Trends: Recent research highlights antioxidant mechanisms in polymeric films, release kinetics, and dual antioxidant systems. Earlier work focused on microencapsulation processing and ice nucleation applications. Scientific Recognition: Certified Food Scientist, Institute of Food Technologists

Ebenezer Miezah KwofieView profile

Assistant Professor

• Agri-food life cycle assessment
• Sustainable food systems
• Circular bioeconomy
• +3 more

Dr. Ebenezer Miezah Kwofie holds the position of Assistant Professor within the Department of Bioresource Engineering at McGill University's Macdonald Campus, where he also serves as Co-Director of the Integrated Food and Bioprocess Engineering Program. His research focuses on sustainable food systems, with particular emphasis on agri-food life cycle assessment and circular bioeconomy development in the Canadian context. Dr. Kwofie's primary research interests include agri-food life cycle assessment , sustainable food systems , and circular bioeconomy . He investigates environmental impacts such as greenhouse gas emissions and resource use across food supply chains, while also considering nutritional outcomes and food security dimensions. His methodological approach frequently employs life cycle sustainability assessment (LCSA), multi-criteria decision analysis (MCDA), and systems modeling to evaluate trade-offs and identify sustainable pathways for agricultural and food processing systems. Analysis of Dr. Kwofie's recent publications (2023-2025) shows a growing emphasis on integrating environmental and health considerations in food system analysis. His work increasingly applies advanced computational methods, including deep learning, to develop decision support tools for sustainable healthy diets. Key research themes include circular bioeconomy accounting, plant-based dietary transitions, and the development of holistic frameworks for net-zero food systems, with many studies focusing on Canadian case examples. No scientific awards, fellowships, or major honors were documented in the provided faculty profile and related materials. While Dr. Kwofie's role as Assistant Professor and Co-Director of the Integrated Food and Bioprocess Engineering Program indicates involvement in graduate education, specific details about current or past students were not provided. Similarly, information about research grants, funding sources, or collaborative projects was not included in the available text. The source materials did not specify any dedicated research laboratory or core research team associated with Dr. Kwofie. However, his research focus suggests collaboration within McGill's Department of Bioresource Engineering and potentially with external partners in the Canadian agri-food sector.

Ghigliotti GiovanniView profile

Lecturer

• Multiphase Fluid Dynamics
• Numerical Simulation
• Heat Transfer
• +3 more

Giovanni Ghigliotti is a Lecturer and researcher at the University of Grenoble Alpes since 2014, affiliated with the LEGI laboratory (UMR 5519). He is part of the MOST team, specializing in Turbulence Modeling and Simulation. His research focuses on multiphase fluid dynamics, particularly phase-change phenomena like boiling and cavitation, with an emphasis on numerical simulation to study hydrodynamic interactions, wetting, and material deformation. He holds a PhD in Fluid Mechanics from Joseph-Fourier University (2010). His work spans cavitation erosion mechanisms, fluid-structure interaction modeling, and heat transfer in multiphase systems. He contributes to the development of the Yales2 code, a parallel numerical simulation tool for complex flows. In teaching, he leads the Energy pathway of the Master's program in Process Engineering at Grenoble Alpes, instructing fluid mechanics, numerical methods, and thermodynamics. His research also involves collaborations with the GIS SUCCESS group, advancing high-performance computing and turbulence modeling. Key research themes include: Boiling crisis dynamics and thermal insulation effects Cavitation bubble collapse and material erosion Centrifugal microencapsulation process analysis Fluid-structure interaction in multiphase flows Unstructured grid simulations for phase change phenomena His recent publications (2024-2019) demonstrate expertise in non-Newtonian fluid simulation, cavitation erosion mechanics, and advanced computational methods for multiphase systems.

• Data Science
• Machine Learning
• Energy and Sustainability
• +3 more

Dr. Lin Zheng is a Research Fellow at University College London's Bartlett School of Environment, Energy & Resources, affiliated with the Energy Institute and Smart Energy Research Group (SERL). Her work focuses on applying data science and machine learning to address energy and sustainability challenges in buildings. She holds expertise in smart meter data analysis, life cycle assessment, and energy poverty research. Research interests include: Data-driven approaches for building energy conservation Thermal performance of renewable energy systems Phase change materials in energy storage solutions Machine learning applications in carbon footprint prediction Her recent work highlights trends in: Quantitative analysis of building lifecycle emissions Regional variations in energy consumption patterns Integration of renewable energy systems with smart materials Dr. Zheng is available for consultancy and journal reviewing, and communicates in English and Mandarin. Current affiliations include: Smart Energy Research Group (SERL) University College London Energy Institute

Rakesh K. SinghView profile

Professor

• Food Processing Technologies
• Food Safety
• Food Engineering
• +3 more

Dr. Rakesh K. Singh is a Professor in the Department of Food Science & Technology at the University of Georgia, part of the College of Agricultural and Environmental Sciences (CAES). His research focuses on value-added food processing using advanced technologies such as UV irradiation, high-pressure processing (HTST), atmospheric cold plasma, and radio frequency (RF) heating. Key projects include aflatoxin decontamination in peanuts, pathogen inactivation in dairy and juices, and optimization of food powder pasteurization. He teaches courses such as Food Science Internship (FDST 3910/8910) and Multidisciplinary Topics in Foods (FDST7020E). His work bridges food safety, engineering, and biochemical analysis, with recent publications emphasizing novel decontamination methods and material science applications in food processing. Research interests span food safety innovations, thermal and non-thermal processing technologies, and the physicochemical properties of food matrices. Notable studies include RF-assisted milk powder pasteurization, cold plasma modification of dairy proteins, and UV/H₂O₂ detoxification systems. His contributions address challenges in food preservation, microbial control, and quality enhancement across diverse products like meats, juices, and spice powders. Publications highlight interdisciplinary approaches, combining engineering principles with biochemical insights. Recent trends in his work include optimization of RF heating uniformity, evaluation of novel antimicrobial coatings, and mechanistic studies of food toxin interactions. His research has implications for both industrial food processing and academic advancements in food safety methodologies.