جست‌وجوی استاد و پژوهشگر

Charlotte Jacobsenمشاهده پروفایل

استاد

• Antioxidant Chemistry
• Lipid Oxidation
• Omega-3 Fatty Acids
• +۷ مورد دیگر

Charlotte Jacobsen is a Professor and Head of the Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU). Her research focuses on lipid oxidation, antioxidants, and sustainable utilization of marine resources. She leads multiple interdisciplinary projects and supervises PhD students in food science and technology. Research Interests: Antioxidant chemistry in food systems Oxidative stability of omega-3 fatty acids Valorization of fish and seafood by-products Microalgae as sustainable sources of bioactives Functional foods and nutraceuticals Green extraction technologies Recent Research Trends: Her recent publications (2021–2025) reflect a strong focus on sustainable food systems, including the recovery of bioactive compounds from fish side-streams, stabilization of omega-3 lipids, development of anti-obesity peptides from seaweed, and cultivation of microalgae using industrial waste streams. The work spans food chemistry, marine biotechnology, and green processing, with applications in functional foods and nutrition. Scientific Awards: Danisco Award, 2003 Edwin Frankel Best Paper Award, 2010 and 2011 La Médaille Chevreul, 2010 Marcuse Lecturer grant, 1999 Advising and Grants: Professor Jacobsen actively supervises PhD students and leads multiple funded research projects, including 'Utilization of fish side-streams for production of novel food ingredients' and 'Sustainable Production of Microalgae Proteins'. She is involved in national and international collaborations, securing research funding for projects on omega-3 extraction, microalgae cultivation, and seafood quality. Labs and Teams: She leads the Research Group for Bioactives – Analysis and Application at DTU, which is part of the DTU Microbes Initiative. The group specializes in analytical methods for bioactive compounds, lipid oxidation analysis, and development of sustainable food ingredients.

Cristina Rosellمشاهده پروفایل

استاد

• Design and development of innovative grain-based foods
• Quality assessment of cereals and other grains
• Starch physical properties in foods
• +۷ مورد دیگر

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.

Sajid Alaviمشاهده پروفایل

استاد

• Food Engineering
• Extrusion Processing
• Pet Food and Feed Applications
• +۴ مورد دیگر

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.

• Sociology
• Consumer Behavior
• Food Culture
• +۵ مورد دیگر

Annechen Bahr Bugge is a sociologist and Researcher I at Consumption Research Norway (SIFO), Oslo Metropolitan University. Her work focuses on food culture, culinary heritage, and sustainable consumption patterns, with particular emphasis on Norwegian dietary traditions and their evolution from the 16th century to present day. PhD in Sociology (2005) from Norwegian University of Science and Technology (NTNU) Current leader of FoodStories project (2025-2028) examining Norwegian food heritage Previously led FoodLessons project (2021-2024) connecting culinary history with future food development Her research explores: dietary transitions, plant-based diets, food policy interventions, and the sociocultural dimensions of food consumption. She has published extensively on Norwegian food culture, including the book Fattigmenn, tilslørte bondepiker og rike riddere (2019) and upcoming Food Cultures of Norway: Cuisines, Customs, and Issues (2025, co-authored with Henry Notaker). Recent publications focus on: food heritage revitalization, sustainable diets, retail interventions for healthier choices, and digital marketing influences on youth consumption patterns. Her work combines historical analysis with contemporary food challenges to inform future sustainable food systems. For a complete overview of her research and publications, see her Cristin profile: Cristin Profile

Suyong Leeمشاهده پروفایل

استاد

• Artificial intelligence for food systems
• Alternative food processing
• Food Texture Design
• +۵ مورد دیگر

Suyong Lee is a Professor in the Department of Food Science and Biotechnology at Sejong University, leading research at the Carbohydrate Bioproduct Research Center. His work bridges food science, artificial intelligence, and advanced processing technologies to develop innovative food systems. His research focuses on Artificial intelligence for food systems , Alternative food processing , and Food Texture Design , with particular emphasis on hydrocolloids, oleogels, and plant-based analogues. His laboratory specializes in rheo-processing technologies that integrate machine learning with hyperspectral imaging for non-destructive food analysis. Analysis of his recent publications reveals strong trends in AI-driven food characterization, with 60% of his 2023-2025 work applying machine learning to predict food properties. His research spans from fundamental carbohydrate chemistry to applied product development, particularly in sugar reduction, fat replacement, and gluten-free systems. Over 130 peer-reviewed research papers More than 30 patent applications h-index of 47 with 6548 citations He actively supervises research in food texture engineering and maintains strong industry collaborations, particularly in developing plant-based meat and dairy alternatives using hydrocolloid-based technologies. His laboratory operates cutting-edge facilities for rheological analysis, hyperspectral imaging, and AI modeling of food systems.

Carla L. Schwanمشاهده پروفایل

استادیار

• Food microbiology
• Consumer food safety
• Home food preservation
• +۴ مورد دیگر

Dr. Carla L. Schwan is an Assistant Professor and Extension Food Safety Specialist at the University of Georgia’s College of Family and Consumer Sciences, Department of Nutritional Sciences. She serves as the director of the National Center for Home Food Preservation, focusing on microbial validation of preservation methods and consumer food safety education. Her work bridges academic research with practical outreach through training programs and international collaborations. Doctor of Philosophy in Food Science, Kansas State University (2020) Master of Science in Food Science, Kansas State University (2015) Bachelor of Science in Food Science and Technology, Federal University of Santa Maria (2012) Her research spans home food preservation , antimicrobial resistance , and food safety in informal markets . She combines laboratory studies on pathogen survivability with community-based training programs, emphasizing culturally relevant solutions in countries like Cambodia and Ethiopia. Her recent work explores digital misinformation in food safety and the intersection of food access and microbial contamination. Dr. Schwan’s publications reflect a strong focus on Salmonella and E. coli pathogen analysis in diverse settings, from swine feed mills to informal markets. Her articles highlight the need for validated preservation protocols (e.g., kombucha brewing) and cross-disciplinary approaches to food security. Trends include global health implications, microbial genomics, and practical safety toolkits. Scientific recognition includes the Graduate Student Council Award (2020) Cochran Fellowship (2019) Extraordinary Student Award (2019) Student Travel Scholarship (2018) . Dr. Schwan leads annual in-service training programs for UGA faculty and has collaborated on projects in six countries. She emphasizes international food safety and community empowerment via the National Center for Home Food Preservation, which she directs. Her lab integrates research with public health messaging.

Taghi Miriمشاهده پروفایل

استادیار

• Food Processing and Safety
• Circular Economy
• Food Waste Valorisation
• +۴ مورد دیگر

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'.

• Biotechnological Engineering
• Health Sector Applications
• Food Technology
• +۳ مورد دیگر

João Ferreira is an Assistant Professor at the Faculty of Biotechnology, Universidade Católica Portuguesa, and a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF). He coordinates the ERASMUS+ program and previously led the MSc program in Biomedical Engineering. His research focuses on biotechnological engineering applications in health and food sectors, including hydrocolloids, micro/nanoemulsions, and dairy technology. Education: PhD in Biological and Medical Sciences (1998). Research interests span bio/macromolecule interactions, controlled-release systems, and industrial process energetics. He leads projects like VIIAFOOD (food innovation) and BioShoes4All (bioeconomy). Recent publications emphasize hemodialysis applications of chitosan and fluid dynamics studies. His work bridges academic research with industrial collaboration.

Maneka Malalgodaمشاهده پروفایل

استادیار

• Food Science
• Nutritional Sciences
• Cereal Science
• +۵ مورد دیگر

Dr. Maneka Malalgoda is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba's Faculty of Agricultural and Food Sciences. Her research focuses on grain chemistry, processing quality, and the development of healthy grain-based food systems. PhD in Cereal Science, North Dakota State University MSc in Cereal Science, North Dakota State University BSc in Medical & Pharmaceutical Biotechnology, University of Applied Sciences, Austria Dr. Malalgoda's research investigates the physicochemical properties of grain proteins and starches, their functionality in food processing, and the biological activity of grain biomacromolecules. She explores how these components contribute to nutritional value, safety, and structural integrity in bakery applications. Her recent publications highlight advancements in protein-enriched wholegrain bread, ancient grain processing optimization, oat protein health benefits, and pesticide residue impacts on cereal chemistry. Key trends include the use of analytical techniques (HPLC, LC-MS) and the intersection of traditional grains with modern nutritional needs. Dr. Malalgoda teaches courses in food science, including FOOD 4100: Current Issues in Food and Human Nutrition , FOOD 3220: Grains for Food and Beverage , and FOOD 3200: Bakery Science and Technology . She supervises graduate research at the University of Manitoba's Ellis Building facility.

Per Erik Sarisمشاهده پروفایل

استاد

• Food Microbiology
• Probiotic Research
• Fermentation Technology
• +۳ مورد دیگر

Per Erik Saris is a Professor at the Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki. His research spans microbiology, food biotechnology, and functional food development. Research focuses on microbial applications in food systems including probiotic and postbiotic development, fermentation processes, bioactive compound production, and food safety innovations. Key areas include bacteriocin applications, microbial genomics, and sustainable food processing. Recent publications demonstrate advancements in functional foods, novel fermentation techniques, and microbiome interactions with human health. Research integrates microbiology with food science and biotechnology principles. Ongoing projects include Parkinson's microbiome interactions, cereal-based fermented foods for nutrition enhancement, and spray-drying stabilization techniques for probiotics.

• Resource Recovery
• Waste Management
• Environmental Sustainability
• +۳ مورد دیگر

Pedro Brancoli is a Senior Lecturer at the Swedish Centre for Resource Recovery within the University of Borås' Faculty of Textiles, Engineering and Business. His research focuses on environmental aspects of resource recovery, waste management, and food waste reduction, particularly in supermarket and bakery contexts. He collaborates with doctoral students Zisen Liu and Samira Syed, and his work emphasizes quantitative methods like material flow analysis and life cycle assessment. Research Interests: Environmental sustainability through waste valorization Automated food waste quantification systems Climate impact of food production and distribution Key Outputs: Recent publications include studies on household food waste patterns, bakery surplus reduction, and carbon footprint analysis of street market waste in Brazil. His work bridges theoretical frameworks with practical applications in circular economy models. Grants & Awards: No specific awards listed, but research is supported by grants like the Swedish Environmental Protection Agency (2022–00077). Labs/Teams: Active within the Swedish Centre for Resource Recovery, focusing on cross-disciplinary solutions for sustainable resource management.

Yasmin Feddaمشاهده پروفایل

مدرس ارشد

• Documentary Filmmaking
• Interactive Storytelling
• Forced Migration
• +۸ مورد دیگر

Dr. Yasmin Fedda is a Senior Lecturer in Film Studies at Queen Mary University of London, specializing in documentary filmmaking, interactive storytelling, and political sciences. She holds a PhD in Trans-Disciplinary Documentary Film from the University of Edinburgh and a Master's in Visual Anthropology from the University of Manchester. British School at Rome Residency National Theatre Immersive Storytelling Studio CPH:Lab Residency Mothlight Micro Cinema Residency Her research explores intersections between film, anthropology, and human rights, with focus areas in forced migration, representation ethics, disability studies, and activism. She leads the UKRI-funded Protracted Displacement Economies project (2020-2024) and co-created How We Work with 39 collaborators across five countries. Recent works include the immersive documentary The Pathogen of War (2024) about antibiotic resistance in Iraq, and the BAFTA-nominated Breadmakers (2007) on disability inclusion in Edinburgh bakeries. Her Syrian-focused films include Ayouni (2020) on forced disappearances and Queens of Syria (2014) about refugee women's theater. RAI Film Prize Commendation (2021) Best Documentary Director, Abu Dhabi FF (2014) Best Female Director, Carthage FF (2015) Best Doc, Arab FF Minneapolis (2016) Sundance Collection inclusion As Fellow at QMUL's Institute for Humanities and Social Sciences, Fedda combines academic research with practice-led filmmaking. She has programmed festivals like Reel Afghanistan and Reel Syria, and taught film globally through universities and NGOs.

Eleftherios H. Drosinosمشاهده پروفایل

استاد

• Food Safety
• Quality Management Systems
• Microbial Ecology
• +۳ مورد دیگر

Prof. Eleftherios H. Drosinos is a Professor at the Agricultural University of Athens , specializing in Food Safety and Quality Management Systems . He teaches undergraduate and postgraduate courses in these areas and leads research initiatives focused on microbial quality control, HACCP systems, and ISO 9000 series standards. Education: Graduated from the Agricultural University of Athens; Ph.D. from Bath University (UK). His research explores microbial interactions in food systems, particularly pathogenic and spoilage microorganisms, with a strong emphasis on Lactiplantibacillus plantarum and Listeria monocytogenes dynamics across various substrates. He has published extensively on topics like sourdough microbiota, cheese safety, and antimicrobial strategies under the One Health framework. Recent publications (2024) highlight advancements in food spoilage detection, GMO monitoring, and microbial ecology. His work spans both experimental studies and reviews, addressing food safety in retail, fermented products, and fresh-cut vegetables. He directs the Laboratory of Food Quality Control and Hygiene , contributing to standardization and regulatory compliance in the food sector.

Nina Mesirantaمشاهده پروفایل

مدرس

• Circular Economy
• Sustainable Consumption
• Food Waste Management
• +۴ مورد دیگر

Nina Mesiranta is a University Lecturer in Marketing at Tampere University's Faculty of Management and Business within the Business Studies department. She also holds a Docent title at University of Vaasa specifically related to sustainable circular consumption. Her research focuses on sustainable circular economy from the consumer perspective, with particular expertise in food waste reduction and sustainable fashion consumption practices. Dr. Mesiranta's research interests center on sustainable consumption within circular economy frameworks. She employs qualitative research methods to investigate how consumers engage with circular practices across multiple domains including food systems and fashion. Her work examines the sociomaterial aspects of consumption, ethical dimensions of waste reduction, and the role of digital platforms and influencers in promoting sustainable behaviors. She approaches sustainability through the lens of consumer-citizenship, material relations, and care ethics, analyzing how everyday practices contribute to circular economy transitions. Her recent publications (2023-2025) demonstrate a clear trajectory toward understanding circular consumption as relational and ethical practice. Key research themes include the ethics of care in consumption, social-symbolic work of influencers, data-driven approaches to understanding consumer food waste patterns, and environmental impacts of waste reduction strategies. Her work bridges theoretical frameworks with practical applications for waste reduction across multiple sectors, showing strong interdisciplinary collaboration. Dr. Mesiranta leads and participates in several significant research projects including CARE (Circular consumption Activities to tRansform households toward material Efficiency, 2024-2027), CIRCEX (Circular Economy Experience, 2023-2027), and LOWINFOOD (Multi-actor design of low-waste food value chains, 2020-2025). These projects involve collaboration with stakeholders across food systems and fashion industries, addressing practical challenges in waste reduction. She is actively involved with the WasteBusters research group ( https://research.tuni.fi/wastebusters/ ) and the Marketing research group ( https://research.tuni.fi/markkinointi/ ) at Tampere University, where she contributes to advancing knowledge on sustainable consumption practices and circular economy transitions through empirical research and theoretical development.

• Computer Modelling and Simulation
• Operations Management
• Supply Chain Management
• +۳ مورد دیگر

Dr. Terrence Perera is a Teaching Professor in the Operations Management and Decision Sciences (OMDS) department at the University of Sheffield's Management School. With over 30 years of experience in teaching, research, and consultancy, he specializes in computer modeling/simulation, operations management, and supply chain management. He leads modules such as 'The Intelligent Organisation,' 'Internationalisation Challenge,' and 'Business Intelligence' in undergraduate and MBA programs. His work integrating Qlik into teaching earned him the 2025 Qlik Education Ambassador title, while his Internationalisation Challenge module was shortlisted for a postgraduate employability award by AGCAS. Education: BSc and PhD qualifications. Research Interests: Focus on Industry 4.0 integration, simulation in healthcare (e.g., neonatal unit analysis), supply chain data management, and sustainability initiatives. He has secured five EPSRC grants and managed Knowledge Transfer Partnership projects with firms like BAE Systems and Siemens. Professional Recognition: Recipient of the 2025 Qlik Education Ambassador award and AGCAS shortlist. His consultancy spans sectors including healthcare, manufacturing, and logistics. Teaching & Advising: Supervises student dissertations, develops case studies from industry collaboration. His modules emphasize real-world applications of analytics and modern technologies. Grants & Projects: Five EPSRC grants, multiple KTP projects focused on manufacturing systems and ERP. Collaborations include Sheffield Children’s Hospital and Fosters Bakery.