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.
Dr. Yi Shen is a Senior Lecturer at the School of Chemical and Biomolecular Engineering, The University of Sydney, and Chair of RACI Women in Chemistry. She is also affiliated with multiple research institutes including Sydney Institute of Agriculture, Sydney Southeast Asia Centre, The Centre for Drug Discovery Innovation, and The University of Sydney Nano Institute. PhD in Soft Materials from ETH Zurich Postdoctoral research at University of Cambridge and Harvard University Her research focuses on protein phase behavior and functional biomaterials development, utilizing soft matter approaches and microfluidic techniques to address challenges in neurodegenerative diseases, sustainable materials, and biomedical engineering. She has published extensively in top journals like Nature Nanotechnology and PNAS, with a particular emphasis on: Protein liquid-liquid phase separation mechanisms Biomaterials from protein nanofibrils Microfluidic manipulation of biological systems Biodegradable bioplastics development Shear force effects on biomolecular systems Pathological protein aggregation dynamics Key scientific achievements include: 2022 ARC DECRA Fellowship 2022 Sydney Nano Frontier award 2018 ETH Zurich Spark Award (for Fe delivery system invention) 2012 Princeton Grand Challenges Program 2 patents pending 2 Nature Nanotechnology cover articles As an educator, she coordinates CHNG2802 Chemical Engineering Modelling and Analysis, co-teaches CHNG3804 Biochemical Engineering and CHNG5605 Bio-products: Laboratory to Marketplace, and guest lectures across biomedical and nanotechnology programs. Her lab actively collaborates with institutions in Switzerland (ETH Zurich), UK (Cambridge), and US (Harvard, Princeton), focusing on transforming biomolecular understanding into real-world applications in health, industry, and environmental sustainability.
Mohammad Peydayesh is a Lecturer and Senior Researcher at the Department of Health Sciences and Technology , ETH Zürich. He works in the Food and Soft Material Laboratory , focusing on sustainable materials derived from food waste and agri-food byproducts. PhD in Chemical Engineering (2018, Iran University of Science and Technology) Postdoctoral Fellow at ETH Zürich under Prof. Dr. Mezzenga Senior Assistant at ETH Zürich since 2021 His research spans soft matter , self-assembly phenomena , and amyloid fibril applications in: Environmental engineering (water purification, heavy metal removal) CO2 conversion and storage Smart packaging and bioplastics development Biorefinery concepts and circular economy Nanomaterials for waste valorization Recent publications highlight trends in amyloid-based hybrid materials for: Metal recovery from e-waste and contaminated water CO2 capture and conversion Bioplastic production from agricultural waste Antiviral and detoxification applications Water desalination and purification Photonic and catalytic materials He contributes to the Laboratory of Food & Soft Materials , advancing sustainable solutions through interdisciplinary material science.
Jan Dijkstra is an Associate Professor at Wageningen University specializing in Animal Nutrition . His research focuses on dairy cattle nutrition, methane emissions, and nutrient efficiency. Academic Rank: Associate Professor Department: Animal Nutrition His work emphasizes: Mathematical modelling of methane production Phosphorus and nitrogen balance optimization Feed supplementation strategies for reduced emissions Genotype-environment interactions in dairy systems Recent publications highlight advancements in methane mitigation , nutrient cycling , and rumen microbiome dynamics . He serves as a promotor for multiple PhD projects and contributes to datasets on equine microbiomes and rumen metabolites. Scientific Awards American Feed Industry Association Award (2015) Publicatieprijs ASG (2013) Supervision PhD candidates: Kozorezov, Henry, Koning, Vivares Martinez EngD candidate: Holshof
Distinguished Professor Peter Ralph is a faculty member at the University of Technology Sydney (UTS), holding the position of Professor of Marine Biology within the Faculty of Science and serving as the Executive Director of the Climate Change Cluster (C3). He is also the founder of the NSW Deep Green Biotech Hub and an influential member of global initiatives such as UNESCO’s Blue Carbon Scientific Working Group and the Czech Academy of Sciences’ Global Change Research Centre. Leadership Roles: Director of the Climate Change Cluster, Deputy-Chair of Sydney Institute of Marine Sciences. Research Collaborations: Partnerships with CSIRO, industry, NGOs, and international institutions. Key Contributions: Over 280 publications and $15M+ in research funding. His research focuses on algae-based solutions to climate change and sustainability, including carbon capture, bioplastic production, waste-water remediation, and circular bio-economy models. He explores advanced manufacturing through Industry 4.0 integration and zero-waste bio-refinery approaches, while also advancing algal phenomics using automated high-throughput screening systems. Recent articles highlight innovations in AI-driven biorefinery optimization, microalgal bioprospecting, and mutagenesis techniques for rare earth element extraction. His work bridges environmental science with engineering, addressing challenges in algae cultivation scalability and commercialization. Scientific Awards: 2012 and 2018 UTS Vice-Chancellor’s Research Excellence Awards. Peter has secured major grants, including the Fermentalg PhD Project on Microalgae Screening, PNG Natural Seafood’s Macroalgae Product Development, and the Winifred Trust Foundation’s Aquaculture initiative. His research teams collaborate across disciplines to transform algae into sustainable resources for food, energy, and biomanufacturing. He leads UTS’s Climate Change Cluster (C3), a hub for interdisciplinary climate research, and actively promotes algae-building technologies and carbon storage innovations through biomasonry products.
Adane Tilahun Getachew serves as an Associate Professor at the National Food Institute, Technical University of Denmark (DTU), specializing in bioactive compounds analysis and application within food science. His research integrates green extraction technologies with sustainable food processing to valorize marine and agricultural byproducts. His primary research interests focus on antioxidant mechanisms , bioactive compound recovery , and advanced extraction methodologies including supercritical fluids and subcritical water processing. Key application areas include marine lipid extraction from invasive species like starfish and round goby, plant protein isolation from legumes and lupin seeds, and stabilization of omega-3 enriched food products. His work directly contributes to UN Sustainable Development Goals through waste reduction and sustainable resource utilization. Analysis of his 15 most recent publications reveals a strong emphasis on extraction optimization (particularly supercritical CO 2 and pressurized liquid methods), marine bioactives (seaweed, starfish, shrimp waste), and food product development (mayonnaise, packaging films, protein concentrates). Dominant themes include response surface methodology applications, seasonal variation impacts on bioactive yields, and techno-functional properties of extracted compounds. His collaborative projects demonstrate extensive interdisciplinary work across European research initiatives: SUSTAINABLE JET FUELS (2024-2027): Micro-algal cell factories for zero-waste aviation fuel GrExOmega (2022-2025): Green extraction of omega-3 from invasive marine species AlgaeVita (2025-2027): Biofortified algae ingredients rich in vitamin D3 and omega-3 SBbioact (2019-2022): Biorefinery of Nordic brown algae bioactives Dr. Getachew leads research on sustainable food systems with emphasis on waste valorization and green processing technologies, maintaining active collaborations with multiple European institutions through DTU's National Food Institute infrastructure.
Dr. Cristina Rosell is a Professor and Head of the Department of Food and Human Nutritional Sciences at the Faculty of Agricultural and Food Sciences, University of Manitoba. Her research focuses on grain-based food innovation, starch properties, and sustainable bakery processes. Education: PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain Dr. Rosell specializes in cereal science, enzymatic food modification, and gluten-free product development. Her current projects include optimizing bakery processes with computational tools, tracing rice supply chains via blockchain, and integrating bioactives into gluten-free foods. Her work bridges food chemistry, nutritional science, and industrial bakery technology. Her recent research trends emphasize gluten-free bread using legume and root starches, starch-plant compound interactions , and sustainable food processing via microwave-assisted extraction, high-pressure treatments, and fermentation. Key subfields include dough rheology, polyphenol bioactivity, and techno-functional ingredient development. Dr. Rosell’s teaching includes graduate seminars in food science (HNSC 7130). She supervises graduate students in breadmaking, starch hydrolysis, and functional food design. Her lab explores grain quality, enzymatic treatments, and bakery product optimization through interdisciplinary approaches combining chemistry, nutrition, and process engineering.
Dr. Joseph Dumpler is a Lecturer at the Department of Health Sciences and Technology at ETH Zürich, specializing in Sustainable Food Processing. He holds a PhD in Dairy Science and Technology from the Technical University of Munich, Weihenstephan, with a focus on UHT treatment of concentrated milk. His work emphasizes advancing food processing technologies, particularly in protein refinement, non-thermal methods, and membrane filtration. Educations: PhD in Dairy Science and Technology, Technical University of Munich, Weihenstephan (2017) MSc Food Engineering, Technical University of Munich, Weihenstephan His research interests include Natural Deep Eutectic Solvents (NADES) for plant protein extraction, microwave vacuum drying of dairy products, and membrane filtration optimization for microalgae and dairy systems. He has pioneered methods to refine rapeseed and pea proteins while minimizing antinutrients, and his work on microfiltration of milk products addresses emerging microbial risks. Key contributions span kinetic modeling of heat-induced protein aggregation, sustainable food processing , and non-thermal concentration techniques . His articles reflect a focus on bridging lab-scale innovations with industrial applications. Awards: J.T.M. Wouters Young Scientist Award Julius Maggi Research Award (2018) Best PhD Thesis Award from the Association of Dairy, Food and Biotechnologists (Weihenstephan) Dr. Dumpler collaborates with industry partners to translate research into scalable processes, such as NADES-based protein extraction and microwave drying systems. His current role at ETH Zürich’s Sustainable Food Processing Lab (Prof. Mathys) focuses on plant-based meat analogs and novel protein refining concepts .
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.
Professor Ingrid Undeland leads the Marine research group at the Division of Food and Nutrition Science, Department of Life Sciences at Chalmers University of Technology. She is a distinguished researcher with expertise spanning marine food science, lipid chemistry, and blue biorefining, having established herself as a leading figure in sustainable seafood research and marine biotechnology. Her educational background includes food science studies from Linnaeus University and a PhD in bioscience from Chalmers University of Technology and SIK (now RISE). Between 1999-2002, she was a post-doctoral fellow at University of Massachusetts Marine Station, which significantly shaped her research trajectory in marine food science. Professor Undeland's research focuses on pioneering next-generation seafood through innovative value chains from seaweed, small pelagic fish, fish side streams, mussels, and microalgae. Her specialized expertise lies in marine lipids and proteins, particularly their stabilization, isolation from complex sources, and nutritional properties including digestibility. She has extensive experience with antioxidant strategies using plant-derived side streams or extracts and fundamental studies of fish hemoglobins as pro-oxidants. Her work also encompasses innovative technologies for biomass fractionation and nutrient recycling to build blue biorefineries, along with in vitro digestion models and general seafood analytics. Beyond marine research, she explores filamentous fungi as sustainable alternative food protein sources. The trends in her recent publications reveal a strong emphasis on valorizing marine resources through advanced processing techniques. Her work increasingly focuses on sustainable extraction methods for seaweed proteins, particularly Ulva fenestrata, and developing antioxidant strategies using berry side streams to stabilize fish proteins. There's a growing interest in understanding the nutritional properties and digestibility of alternative marine proteins, along with environmental assessments of processing technologies. Her research consistently bridges fundamental science with practical applications for creating sustainable seafood value chains. Swedish representative in Nordic Lipidforum, WEFTA, and EuCheMS Editorial board member of Journal of the Aquatic Food Product Technology Member of the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences Co-founder of the startup company AquaFood H-index of 47 according to Google Scholar Professor Undeland has an extensive record of academic mentorship, having supervised or currently supervising 23 PhD students, 14 postdoctoral researchers, and examining over 25 MSc students. Her research is supported by numerous grants, including the WaSeaBi Project which focuses on valorizing seafood side-streams through holistic value chain design. She collaborates with various industry partners and academic institutions across Europe. Her laboratory includes technicians Dr. Karin Larsson and Dr. Rikard Fristedt, and she leads a dynamic research team working on multiple projects related to marine biorefining and sustainable seafood development. Her research group operates within well-equipped facilities at Chalmers University, with specialized laboratories for marine food analysis, protein extraction, lipid oxidation studies, and in vitro digestion modeling. The team also maintains cultivation systems for seaweed and filamentous fungi, enabling integrated research from raw material production to final product development.
Simone D. Castellarin is a Professor in the Department of Applied Biology at the University of British Columbia's Faculty of Land and Food Systems, and holds the Canada Research Chair Tier 2 in Viticulture. His research focuses on the molecular and physiological mechanisms governing berry ripening and composition in grapes, blueberries, and raspberries, with emphasis on genomic regulation under environmental stressors like heatwaves and drought. PhD in Plant Biology from the University of Udine (2007) Postdoctoral training at Hochschule Geisenheim University and University of California Davis Research areas include terpene biosynthesis, jasmonate signaling, cuticular wax dynamics, and agronomic strategies for climate change mitigation. Key projects involve remote sensing for vineyard zoning , hormone application effects , and genetic studies of berry quality traits . His work spans collaborations with industry bodies like the BC Wine and Grape Council and academic partners including the Cantu Lab at UC Davis. Recent publications highlight genomic analyses of terpene synthases, water deficit impacts on metabolites, and postharvest quality assessments. Awards include the 2009 Rudolf Hermanns Prize for viticultural research. He supervises numerous PhD and Master's students, and leads the Castellarin Lab at UBC's Wine Research Centre.
Shahid Siddique is an Associate Professor in the Department of Entomology and Nematology at the University of California, Davis. His research focuses on understanding molecular and applied aspects of plant-parasitic nematode interactions with host plants. He aims to develop sustainable strategies to mitigate nematode-induced crop losses through genetic, biochemical, and biotechnological approaches. His lab is particularly interested in host resistance mechanisms, nematode effector proteins, and biocontrol solutions. Education: MSc, Bahauddin Zakariya University, Multan, Pakistan PhD, University of Natural Resources and Life Sciences, Vienna, Austria Habilitation, University of Bonn, Germany Research Interests: Siddique’s work bridges basic and applied research, including cell surface signaling in plant-parasitic nematode interactions, functional characterization of secretory proteins, molecular diagnostics for nematodes, and biocontrol strategies. Current projects explore recombination hotspots in nematode genomes, CRISPR-based resistance engineering, and redox signaling mechanisms. Teaching: General Plant Nematology (NEM100) in Spring 2020 Labs/Teams: The Siddique Lab focuses on translating molecular discoveries into practical pest management solutions. Collaborations involve genomic analysis, proteomics, and field trials to address global agricultural challenges.
Fabian Pfrengle is a full Professor of Organic Chemistry at the Institute of Organic Chemistry , Department of Natural Sciences and Sustainable Resources , University of Natural Resources and Life Sciences Vienna (BOKU). He previously led research groups at the Max Planck Institute of Colloids and Interfaces (2013-2020) and worked at The Scripps Research Institute (2010-2013). Research Focus: His work bridges carbohydrate chemistry and plant biology , specializing in plant cell wall glycans and glycosyltransferases . He develops synthetic glycan arrays for enzyme characterization and investigates immune response triggering mechanisms in plants through oligosaccharide fragments . His projects include automated polysaccharide synthesis and liposome-based immune tolerance applications. Publication Trends: His 15 most recent articles emphasize chemical synthesis of sugar nucleotides , plant glycan arrays , and enzyme specificity analysis , reflecting his focus on carbohydrate engineering and plant immunity . Key subfields include UDP-sugar derivatization , Xylan structure-function relationships , and Glycosyltransferase profiling . Grants & Projects: Currently leads 5 major projects including Automated Algal Polysaccharide Synthesis (EU-funded, 2023-2028) and Synthetic Glycan Ligands for Plant Immune Receptors (FWF-funded, 2022-2026). His research also explores thrombocyte biology and Rhamnogalacturonan-II fragments with support from FWF and City of Vienna . Community Service: Serves on editorial boards ( Monatshefte für Chemie , 2021-present) and as reviewer for 12 journals including JACS Au , Nature Communications , and Angewandte Chemie . Member of professional societies: Gesellschaft Österreichischer Chemiker (2020), Deutscher Hochschulverband (2019), and Gesellschaft Deutscher Chemiker (2008).
Pedro Carlos De Barros Fernandes is an Associate Professor at Universidade Lusófona , Deputy Director of the 1st cycle in Biotechnology, and an integrated researcher at the Institute of Bioengineering and Biosciences (iBB-IST). He holds a PhD in Biotechnology (1999) and a Master in Biotechnology/Biochemical Engineering (1994) from Universidade Técnica de Lisboa (IST), along with a Chemical Engineering degree from IST (1989). A member of the Order of Engineers (ID 24667), he co-founded Biotrend, a Portuguese bioprocess development company. Education PhD in Biotechnology (1999), Universidade Técnica de Lisboa MSc in Biotechnology (1994), Instituto Superior Técnico BSc in Chemical Engineering (1989), Instituto Superior Técnico Research Interests span biocatalysis, enzyme immobilization for food and pharmaceutical applications, marine biotechnology, microfluidic device development for biosensing, and steroid bioconversions using mycobacterial systems. His work integrates process engineering principles with sustainable bioprocessing techniques. Publication Trends show a focus on microreactor technology, enzyme stabilization in non-conventional media, marine-derived biocatalysts, and food waste valorization. Key themes include biocatalytic process intensification, aqueous two-phase systems for biomolecule purification, and sustainable carbon sources for biopolymer production. Scientific Awards UTL/Santander Totta Scientific Award in Biological Engineering (2011) Advising has included supervision of 5 doctoral theses and over 32 master’s theses. His expertise extends to peer-reviewing scientific articles and evaluating R&D projects. Labs & Teams are associated with iBB-IST (Institute of Bioengineering and Biosciences) and BioRG (Universidade Lusófona), with contributions to the Ciência Viva program for science dissemination.
Dr. Roselina Angel is a Professor in the Department of Animal and Avian Sciences at the University of Maryland's College of Agriculture and Natural Resources. With expertise in poultry nutrition, she holds a PhD in Poultry Nutrition from Iowa State University and has been with the university since 1998, initially joining as an Assistant Professor. Research Focus Areas Calcium and phosphorus metabolism in poultry Phytase and enzyme supplementation Environmental impact reduction Nutritional strategies for exotic animals Feed additive efficacy Mineral utilization optimization Her recent publications (2025–2023) concentrate on mechanistic modeling of mineral digestibility, circadian nutrient regulation in laying hens, and the environmental implications of poultry nutrition. These studies frequently examine interactions between dietary calcium/phosphorus ratios, phytase application, and ingredient selection across broilers and laying hens.
