Find Academic Supervisors

• Food Microbiology
• Microbial Genomics
• Food Safety
• +3 more

Ahmed Abdelhamid is an Assistant Professor in the Department of Food Science and Human Nutrition at Michigan State University since August 2024. Previously, he served as a Senior Research Associate and Postdoctoral Researcher at The Ohio State University (2018-2024), and was a Principal Research Investigator and Lecturer at Benha University, Egypt (2016-2018). PhD (2015) : Joint supervision in Microbiology, University of Guelph & Benha University MSc (2011) & BSc (2008) : Microbiology, Benha University His research spans three interconnected domains: Microbial Omics for food safety (metagenomic analysis of food microbiomes), Pathogen Adaptation (Salmonella virulence dynamics), and Biofilm Reprogramming (metabolomics-driven antibiofilm strategies). Recent work explores stress responses in foodborne pathogens and omics-based approaches to microbiome engineering. Scientific contributions include key publications in Frontiers , Applied and Environmental Microbiology , and Antibiotics . Recognized for his joint supervision scholarship during doctoral studies, his research integrates food safety, microbial physiology, and metabolomics innovation.

J. Scott SmithView profile

Professor

• Food Chemistry
• Toxicology
• Food Safety
• +5 more

J. Scott Smith is a Professor of Food Chemistry and Chair of the Food Science Graduate Program at Kansas State University's Department of Grain Science and Industry within the College of Agriculture. He holds a 70% research and 30% teaching appointment. His academic journey includes a BS in Biology (Brescia College, 1972), MS in Biochemistry (Kansas State, 1975), and PhD in Food Science (Penn State, 1981). He has been at Kansas State since 1989, previously serving at Penn State. His research focuses on food chemistry and toxicology, particularly heterocyclic amine (HCA) inhibition in cooked meats, advanced glycation endproducts (AGEs), and food irradiation safety. Notable contributions include studies on spice inhibition of oxidation and irradiation markers like 2-dodecylcyclobutanone (2-DCB). He teaches advanced food chemistry courses and has pioneered methods for assessing food contamination from ammonia refrigeration leaks. Smith is an active member of the Institute of Food Technologists (IFT), American Chemical Society, and AOAC International. His work has been widely covered globally, including breakthroughs in cranberry preservation and meat safety. He oversees research labs such as the BIVAP Feed Quality Assurance Lab and collaborates on food safety innovations.

• Chemical Engineering
• Biorefineries
• Pulp & Paper Processing
• +7 more

Bandaru Ramarao is a Professor and Chair of the Department of Chemical Engineering at the SUNY College of Environmental Science & Forestry (ESF). He holds a Ph.D. in Chemical Engineering from Clarkson University and has over three decades of academic and research experience. His expertise spans separation processes, biorefinery technologies, pulp and paper engineering, and environmental biotechnology. He has authored numerous books and journal papers, including Granular Filtration of Aerosols and Hydrosols and Separation Processes in Biorefineries . Education: Ph.D. (1986), M.S. (1982), and B.S. (1980) in Chemical Engineering from Clarkson University and the University of Madras, respectively. Research Interests: Focus on sustainable biorefineries, PFAS removal using nanomaterials, enzymatic hydrolysis of lignocellulosic biomass, and advanced filtration technologies. His work bridges fundamental engineering principles with industrial applications, particularly in the pulp and paper sector. Publications: Over 100 peer-reviewed articles and patents, including innovations in flocculation, biopolymer production, and geotextile dewatering. Recent work explores PFAS removal via cellulose nanocrystals and bioplastic synthesis from waste streams. Awards: Recipient of the Andrew Chase Award (2014) and the Alkyl Amines Tilak ChemCon Award (2012). Recognized for contributions to forest bioproducts and sustainable engineering. Advising & Grants: Supervises graduate students in MS and PhD programs, focusing on bioprocess engineering and paper physics. Leads research projects funded by NASA, industry partnerships, and academic grants. Labs & Teams: Director of the Empire State Paper Research Institute, advancing innovations in papermaking and biorefinery processes. Collaborates with global institutions on filtration, biorefinery design, and environmental remediation.

Juan Luis Ramos SuárezView profile

Researcher

• Anaerobic Digestion
• Biogas Production
• Microalgae Cultivation
• +4 more

Juan Luis Ramos Suárez is a Researcher at the University of La Laguna within the Higher Technical School of Agricultural Engineering , focusing on Agricultural and Natural Environment Engineering . His work bridges organic waste treatment with renewable energy systems. Education : PhD in Agro-Environmental Technology (2014) from Universidad Politécnica de Madrid. International Experience : Professional roles in Chile, Germany, and Spain. His research interests include: Biogas production from agricultural residues and microalgae Biorefinery concepts for waste valorization Development of low-cost anaerobic digesters Combining amino acid extraction with energy recovery Key trends from his publications (2024–2014) show: Advancements in cheese whey and poultry manure co-digestion Innovations in plug-flow digester design Economic viability studies for industrial applications Mechanistic analysis of biodegradable plastic biodegradation Scientific Achievements : PhD grant from Spain's Ministry of Science and Innovation (2010–2014) He contributes to project technical coordination, pilot plant development, and applied research in circular economy systems.

Maria Isabel da Silva SantosView profile

Researcher

• Food Science
• Microbiology
• Antimicrobial Resistance
• +3 more

Maria Isabel da Silva Santos is a Researcher affiliated with the Faculty of Veterinary Medicine (FMV) and the CECAV (Veterinary Medicine Research Center) at the University of Trás-os-Montes and Alto Douro, Portugal. Research Interests: Her work focuses on Food Science , Microbiology , and Food Safety , particularly Multidrug-resistant pathogens (*E. coli*, *Salmonella*) Antimicrobial peptides in milk and whey Zoonotic disease transmission from food-producing animals Functional foods and waste valorization (e.g., pear pomace, whey) Key Publications: Recent studies include 2024: Antioxidants article on pear pomace bioactives 2024: International Journal of Molecular Sciences on milk antiviral peptides 2023: Collaborative work on multidrug-resistant *Campylobacter* in poultry Network: Active in antimicrobial resistance and zoonoses research, with collaborations across Portugal and Europe. Supervised work includes studies on foodborne pathogens and bioprocessing techniques.

• Bioactive compounds
• Antioxidant assays
• Food technology
• +5 more

Wilfried Andlauer is a Professor at the Institute of Life Sciences within HES-SO Valais-Wallis School of Engineering. His research focuses on bioactive compounds , non-thermal food processing , and bioavailability studies , particularly in agricultural by-products like grape cane, walnut press cake, and Spirulina algae. He has developed advanced methods for solid-state fermentation , cold plasma decontamination , and bioactives fingerprinting . Key projects include optimizing microwave-assisted extraction for stilbenoids, analyzing iron absorption from insect flour , and developing microfluidic antioxidant assays . His work integrates nutraceutical research with practical applications in food safety and sustainable processing . Collaborations span Switzerland and Asia , with expertise in analytical chemistry and bioprocessing .

Michael RobertsView profile

Professor

• Exercise Physiology
• Nutrition Science
• Skeletal Muscle Physiology
• +2 more

Michael Roberts is a Professor in the School of Kinesiology at Auburn University, serving as Director of both the Molecular and Applied Sciences Laboratory and the Applied Physiology Laboratory. His research integrates nutrition and exercise science to investigate cellular biomarkers and whole-body physiological responses using cell culture, rodent models, and human studies. His primary research interests include Exercise Physiology , Nutrition Science , and Skeletal Muscle Adaptation , with emphasis on resistance training mechanisms, dietary supplementation, and molecular pathways underlying muscle hypertrophy/atrophy. His work employs advanced techniques in molecular biology to address questions relevant to athletic performance, aging, and clinical rehabilitation. Analysis of his recent publications reveals consistent focus on resistance training adaptations, creatine/nitrate supplementation, skeletal muscle remodeling, and microbiome-exercise interactions. His research demonstrates methodological diversity spanning cellular models, rodent studies, and human clinical trials, with particular attention to molecular mechanisms in aging populations and performance optimization. Dr. Roberts actively mentors through laboratory leadership roles, though specific student names aren't documented in provided materials. His editorial positions in physiology journals and frequent conference lectures indicate significant academic influence beyond direct research outputs. The Molecular and Applied Sciences Laboratory and Applied Physiology Laboratory form collaborative hubs for interdisciplinary research, utilizing techniques ranging from molecular analysis to whole-body physiological assessment. These facilities support investigations into exercise-nutrition interactions across diverse populations from athletes to older adults.

Birgitte ZeunerView profile

Associate Professor

• Glycosylation
• Enzyme Technology
• Human Milk Oligosaccharide Synthesis
• +6 more

Birgitte Zeuner is an Associate Professor at the Department of Biotechnology and Biomedicine , Technical University of Denmark, specializing in Protein Chemistry and Enzyme Technology . Her research focuses on Enzymatic Synthesis Technology with particular emphasis on carbohydrate-active enzymes. Active supervisor in Engineering alkenal reductase reversibility (2025-2028) Main supervisor in Regioselectivity in enzymatic carbohydrate synthesis (2024-2027) Supervisor in Enzymatic xyloglucan modification (2018-2022) Recent 54 publications highlight her work on glycosylation, human milk oligosaccharides, and transglycosylation. She has received significant attention in Mendeley readership and peer review platforms. Current projects explore: Enzyme engineering for biomass upgrading Sustainable biocatalytic processes using ionic liquids Gut microbiome interactions with plant-derived carbohydrates Her research aligns with UN Sustainable Development Goals for biocatalytic applications in health and sustainability.

Zhihua JiangView profile

Associate Professor

• Bioresource engineering
• Lignin valorization
• Nanocellulose applications
• +3 more

Zhihua Jiang is the Auburn Pulp and Paper Foundation Associate Professor in the Department of Chemical Engineering at Auburn University and Director of the Alabama Center for Paper and Bioresource Engineering. His research focuses on bioresource engineering, lignin valorization, and sustainable pulp and paper technologies. He holds a Ph.D. in Organic Chemistry from McGill University and M.S./B.S. degrees in Wood and Pulping Chemistry from Nanjing Forestry University. Dr. Jiang leads multidisciplinary projects funded by organizations like the U.S. Department of Energy (DOE), including a $2.5M grant to convert industrial waste into aquafeed and a $1.88M study to reduce CO₂ emissions from pulp mills. His work spans CO₂ capture, lignin-based materials, and nanocellulose applications. He collaborates with industry partners such as Georgia-Pacific and Andritz, and his center trains students in advanced engineering disciplines like biosystems, environmental, and mechanical engineering. His research also addresses challenges in pulping processes, waste valorization, and biorefinery integration. Notable contributions include developing novel methods for lignin functionalization, biogas production from sludge, and transparent UV-protective films from cellulose-lignin composites.

• Food Science
• Biotechnology
• Material Science
• +4 more

Prof. Remko Boom is a Full Professor of Food Process Engineering at Wageningen University & Research. His research focuses on sustainable food systems, plant-based alternatives, and advanced food processing technologies such as 3D food printing, membrane filtration, and protein functionalization. Key areas include edible robotics, animal-free cheese alternatives via artificial casein micelles, and functional ingredient extraction from plant and insect-based sources. He collaborates globally on biorefinery processes and contributes to edible robotic systems through material science innovations. Education Background: PhD in Food Technology (exact details not specified) Master's/Undergraduate degrees in relevant engineering disciplines (not explicitly stated) Research Interests: Prof. Boom's work spans food process engineering with emphasis on: - Development of plant-based protein ingredients using mild fractionation techniques - 3D-printed food materials with tailored mechanical properties - Electrophoretic and membrane-based separation technologies for food components - Engineering edible casein micelles for cheese analogues - Biodegradable robotics using food-grade materials Recent Research Trends: Publications from 2024-2025 highlight advancements in: - 3D-printed starch cryogels and protein-based composites - Oleosome extraction and encapsulation of bioactive compounds - Functional characterization of artificial casein micelles - Edible robots powered by Marangoni propulsion Awards & Recognition: No specific awards listed in available data, though his work has received significant media attention including features on edible robotics and sustainable food innovations. Advising & Collaboration: Supervising 87+ PhD projects including work on: - Electrohydrodynamic drying - Brewer's spent grain valorization - Recombinant protein purification Active in industry partnerships for scaling-up electrophoretic separation and 3D food printing technologies Labs & Teams: Leads research groups focused on: - Advanced Food Processing Technologies - Sustainable Ingredient Development - Biorefinery Applications in Food Systems

Alexander MathysView profile

Associate Professor

• Sustainable Food Processing
• Alternative Protein Sources
• Food Biotechnology
• +4 more

Prof. Alexander Mathys is an Associate Professor at the Department of Health Sciences and Technology, ETH Zurich, and Deputy Head of the Institute of Food, Nutrition, and Health. His research focuses on sustainable food processing, with a systems-oriented approach to optimize food value chains and address environmental, economic, and social impacts. Key areas include microalgae and insect-based protein sources, bioconversion of food waste, and novel preservation technologies. Education: PhD in Food Processing (2008), Tenured Professor (2022). Affiliations: Singapore-ETH Centre, Bezos Centre for Sustainable Protein (NUS). Research Interests: Sustainable food systems, bioeconomy principles, multi-indicator sustainability assessments. Innovations include urban farming concepts, microalgae cultivation for nutrition, and mechanical/biotechnological food processing techniques. Awards: IAFoST Fellow (2024), ETH Zurich Dandelion Award (2022), IFT International Food Security Award (2020), Young Researcher (Nobel Laureates Meeting, 2010). Grants & Advising: Over 200 publications (140 peer-reviewed articles), 13 patents, and extensive international collaborations. Leads the Sustainable Food Processing group at ETH Zurich. Labs/Teams: Directs interdisciplinary research teams exploring novel protein sources, food waste valorization, and scalable bioprocessing technologies.

• Food Packaging
• Antimicrobial Food Packaging
• Edible Films
• +3 more

Prof. Dr. Kamile Nazan TURHAN is a Professor of Food Engineering at Izmir University of Economics, Turkey. She serves as the Dean of the Faculty of Agricultural Technology and Food Science and Head of the Department of Food Engineering. Her academic career includes roles at Mersin University and a postdoctoral fellowship at the University of Wisconsin, USA. Education: Ph.D. in Food Engineering, Hacettepe University (1999) M.S. in Food Engineering, Hacettepe University (1994) B.Sc. in Food Engineering, Hacettepe University (1991) Research Interests: Prof. TURHAN's work focuses on edible food packaging materials, antimicrobial and biodegradable films, food protection, and preservation. Her research emphasizes sustainable solutions for food safety, including applications in fruit preservation and dairy product packaging. Recent Trends in Publications: Her recent work explores neuromarketing applications in gastronomy, cross-cultural food design collaborations, and antimicrobial packaging innovations. Earlier studies highlight advancements in whey protein utilization and material science for food packaging. Administrative Roles: Dean, Faculty of Agricultural Technology and Food Science (2012–present) Head, Department of Food Engineering (2012–present) Acting School Director, School of Applied Management Sciences (2013–2015) Labs & Teams: Her research groups collaborate on projects involving edible film development, food preservation technologies, and interdisciplinary food design initiatives.

Dan BenardotView profile

Professor

• Sports Nutrition
• Athletic Performance
• Energy Balance
• +3 more

Dan Benardot is a Professor of Practice at Emory University’s Center for the Study of Human Health, following his tenure as a tenured full Professor at Georgia State University (GSU), where he remains a Professor Emeritus. He holds a BS in Foods and Nutrition from SUNY Plattsburgh and a PhD in Human Service Studies and Nutrition Sciences from Cornell University. A Fellow of the American College of Sports Medicine (ACSM) and a Registered Dietitian, he has been recognized with awards including the American Dietetic Association’s Sports Nutrition Achievement Award (1993) and an honorary doctorate from Marywood University. Roles: Professor of Practice (Emory), Former Chair of Nutrition at GSU, Former Director of the Laboratory for Elite Athlete Performance (GSU). Research Focus: Within-day energy balance in athletes, sports nutrition strategies, and nutritional impacts on athletic performance and health. Key Contributions: Co-author of the joint ACSM/AND position paper on Nutrition and Athletic Performance, inventor of NutriTiming® software, and author of seminal textbooks like Advanced Sports Nutrition and ACSM’s Nutrition for Exercise Science . His research emphasizes practical applications of nutrition for athletes, including optimizing energy timing, protein intake, and preventing energy deficits. Recent work explores youth athlete nutrition, fatigue management, and metabolic adaptations in endurance sports. Funding & Grants: Supported by the US Olympic Committee, Georgia Research Foundation, Gatorade Sports Science Institute, and others. Awards: Highlighted awards include the USA Gymnastics Outstanding Educator Award (1996) and his role as nutritionist for US Olympic teams (e.g., USA Gymnastics, USA Track and Field). Benardot’s interdisciplinary approach bridges academia and practice, influencing policies in sports medicine and nutrition education.

David A. MillsView profile

Academic

• Microbiology
• Food Science
• Gut Health
• +3 more

David A. Mills is a Distinguished Professor in the Department of Food Science and Technology and Viticulture & Enology at the University of California, Davis, holding the Peter J. Shields Chair in Dairy Food Science. His research focuses on the molecular biology and ecology of beneficial bacteria in gut health and fermented foods, particularly the role of human milk oligosaccharides (HMOs) in infant nutrition and microbial symbiosis. He leads a lab translating microbiome science into commercial innovations, such as probiotic development and food biotechnology. Dr. Mills has mentored over 30 graduate students and postdoctoral researchers, generating over 210 publications. His work spans glycomics, microbiome analysis, and food processing technologies. Notable contributions include seminal studies on lactic acid bacteria and bifidobacterial genomics, and the creation of the Davis Food Glycopedia. Awards include the American Academy of Microbiology Fellowship (2015), Clarivate Analytics' Highly Cited Researcher designation (2018–2024), and the UC Davis Distinguished Professor title (2024). His research has launched multiple startups and influenced global food science and public health initiatives. Research themes emphasize interdisciplinary approaches to understanding microbiome-host interactions, pre/probiotic efficacy, and sustainable food systems. Current projects investigate dietary carbohydrates' impact on health, microbial fermentation dynamics, and engineered plant systems for producing HMO analogs.

• Sensory Science
• Consumer Science
• Flavor Chemistry
• +5 more

Professor Lisa Methven is a faculty member at the University of Reading, specializing in sensory and consumer science, flavor chemistry, and food product development. She leads the Sensory Science Centre and serves as Programme Director for the BSc Food Science with Business. Her research focuses on improving food palatability for older adults, investigating causes of individual sensory differences, and enhancing vegetable consumer acceptability. She holds a BSc (Hons) and PhD in relevant fields. Key grants include a 2008-2012 Research into Ageing grant and a multisite New Dynamics of Ageing project. She is a Fellow of the Institute of Food Science and Technology and actively involved in the SCI Food Group. Her work spans food fortification strategies, aging nutrition, and sensory perception studies. Notable contributions include developing protein-fortified recipes for older adults and studying the impacts of physical activity on appetite. External Activities: Committee member of SCI Food Group, Professional Food Sensory Group (PFSG) member Labs/Teams: Sensory Science Centre, Food4Years Network (improving foods for aging populations) Grants: Over £1M in grants focused on aging nutrition and sensory science