جست‌وجوی استاد و پژوهشگر

Beth Penroseمشاهده پروفایل

دانشیار

• Sustainability of Pastoral Systems
• Livestock Nutrition
• Soil and Plant Nutrition
• +۴ مورد دیگر

Associate Professor Beth Penrose is affiliated with the Faculty of Science and Technology and the Research Institute for Environment and Livelihoods . She holds an adjunct senior researcher position at the University of Tasmania. Her research focuses on the sustainability of pastoral systems in northern Australia, with an emphasis on linking soil, plant, animal nutrition, and human health. She employs interdisciplinary approaches to address grazing management, rangeland health, virtual fencing, and fodder production. Education : PhD in Environmental Science (University of Nottingham, 2016); Bachelor of Environmental Science (University of the West of England, 2012). Research Interests : Land condition analysis, sustainable livestock systems, biofortification strategies, and environmental impacts of agricultural practices. Recent projects include investigations into iodine concentrations in Australian wheat, ecological effects of offshore infrastructure, and methane reduction in feed systems. Grants & Projects (Active): Impact of wind direction on grazing patterns (2024–2025) Increasing on-farm productivity in Timor-Leste (2024–2028) Northern Australia low methane feed program (2025–2029) No scientific awards listed. She currently supervises postgraduate research students but no advisees are explicitly named.

• Food Science
• Nutrition
• Resistant Starch
• +۷ مورد دیگر

Zhong Kai Zhou is a research-active academic affiliated with Charles Sturt University and the Gulbali Research Institute. His work spans food science, nutrition, and gut health, with a strong emphasis on functional ingredients such as resistant starch, chitosan, and prebiotics. He contributes extensively to research in dietary modulation of gut microbiota, metabolic health, and food formulation. Research Interests: Dr. Zhou's research centers on the functional properties of starch, particularly resistant starch, and its applications in improving nutritional quality and health outcomes. His work explores how dietary components influence gut microbiota, short-chain fatty acid production, and metabolic regulation. He investigates food processing techniques, encapsulation systems, and the development of functional foods targeting obesity, diabetes, and digestive health. His interdisciplinary approach integrates food chemistry, nutrition, and metabolomics. Publication Trends: His recent publications (2022–2025) highlight a consistent focus on food chemistry, particularly in modifying starch and protein interactions, enhancing functional properties in meat and baked goods, and developing delivery systems for probiotics and bioactive compounds. There is a clear trend toward translational research, linking food science with human and animal health outcomes, especially in metabolic and gut-related conditions. Scientific Recognition: While no specific awards are listed, Dr. Zhou has an h-index of 40 and over 4,600 citations, indicating substantial scholarly impact. His work appears in high-quality journals such as Food Chemistry and Food Hydrocolloids . Advising and Collaboration: Although no formal students are listed, his frequent co-authorship suggests active collaboration within research teams. He works closely with experts in food science and nutrition, contributing to multi-institutional and interdisciplinary projects. His research outputs indicate involvement in externally funded studies, particularly in functional foods and animal nutrition. Laboratory and Research Environment: Based at the Gulbali Research Institute, Dr. Zhou operates within a dynamic research environment focused on agricultural and food innovation. The institute supports advanced research in sustainable food systems, animal health, and nutritional science, providing access to state-of-the-art facilities for food analysis, microbiology, and metabolomics.

Hannah Sayreمشاهده پروفایل

استادیار

• Photochemistry
• Photocatalysis
• Solar Energy Conversion
• +۳ مورد دیگر

Hannah Sayre is an Assistant Professor at Northeastern University, holding a joint appointment in the Department of Chemistry and Chemical Biology (College of Science) and the Department of Chemical Engineering (College of Engineering). She specializes in photochemistry and photocatalysis, focusing on light-activated reactions for solar energy applications. Her research group designs photocatalysts to drive high-energy chemical reactions using spectroscopic techniques like steady-state and time-resolved spectroscopy. Sayre earned a PhD from The Ohio State University and completed postdoctoral work at Princeton University, where she was a lead researcher in the BioLEC Energy Frontier Research Center. Her work emphasizes broad-spectrum light absorption, particularly leveraging red light for cost-effective and sustainable energy solutions. Sayre teaches General Chemistry for Engineers and plans to introduce a course on photochemistry. She is passionate about fostering interdisciplinary collaboration and mentoring students in addressing global energy challenges. Outside academia, she enjoys baking, gardening, and hiking. Key research areas include photocatalyst design, reaction mechanism studies, and solar fuel production. She leads an active lab at Northeastern, aiming to bridge chemistry and engineering for real-world applications. Sayre’s publications focus on advancing photocatalytic efficiency and understanding light-driven chemical processes.

Ielka van der Sluisمشاهده پروفایل

مدرس ارشد

• Human Communication
• Information Presentation
• Human-Computer Interaction
• +۳ مورد دیگر

Dr. Ielka van der Sluis is a Senior Lecturer at the Department of Communication and Information Science, Faculty of Arts at the University of Groningen since 2011. She holds a PhD in Computational Linguistics from Tilburg University (2005) and has held research positions at Trinity College Dublin (2008–2011), the University of Aberdeen (UK), and the University of Twente. Her research focuses on human communication, multimodal interaction, natural language generation, and affective computing. She is a member of the Center for Language and Cognition Groningen and has contributed to projects like TUNA (EPSRC-funded), the OLIVE EC project, and the PAT framework for multimodal instruction analysis. Her work bridges computational linguistics and human-computer interaction, emphasizing the design and evaluation of multimodal systems. She has explored topics such as cross-linguistic referring expression generation, affective text impact, and procedural instruction design. Key contributions include developing the PAT annotation model for multimodal instructions and investigating cross-cultural assessment of automated referring expressions in virtual environments. Her research history spans over two decades, with impactful contributions to the understanding of text-picture alignment in procedural instructions, action categorization in multimedia, and user-centric evaluation frameworks. She collaborates internationally, particularly in computational linguistics and next-generation localization technologies.

Jessica Williamsمشاهده پروفایل

عضو هیئت علمی

• Workforce Development
• Non-profit Coordination
• Career Development
• +۳ مورد دیگر

Jessica Williams serves as the Graduate Certificate Coordinator for the Youth, Family and Community Sciences program and Public Communication Specialist for the Department of Agricultural and Human Sciences at North Carolina State University. She is also an Instructor for the AEHS 510 course. Her roles involve managing grants, advising, and fostering partnerships to enhance internship and professional development opportunities for youth. Williams holds a Bachelor of Science in Family and Community Services from East Carolina University and a Master of Family Life and Youth Development from NC State University (inaugural class). Her expertise spans workforce development, non-profit coordination, and career development, with 15+ years of experience in youth and community programming. Prior to her current role, she worked at Johnston County Industries as Program Coordinator, overseeing extensive internship and workforce development initiatives. She actively contributes to the Agricultural and Human Sciences Department and the CALS College, while maintaining ties to the Lumbee Tribe. Personal interests include traveling, reading, sports, and baking.

Mark Bakeمشاهده پروفایل

استاد

• Radiologic Sciences
• Medical Imaging
• Computed Tomography
• +۳ مورد دیگر

Dr. Mark Bake is the Chief Academic Officer and Professor of Radiologic Sciences at Bellin College, Green Bay, WI. He plays a key leadership role in academic administration while maintaining an active faculty position in the Department of Radiologic Sciences. Educational Background: DBA, California Intercontinental University, Irvine, CA MS, Silver Lake College BS, Siena Heights University Dr. Bake is a Registered Technologist (RTR, CT) certified by the American Registry of Radiologic Technologists (ARRT), with foundational training from Bellin Hospital School of Radiologic Technology. His professional expertise lies in medical imaging, radiologic education, and clinical technology. His research interests include Medical Imaging , Computed Tomography , and Healthcare Education . There are no publications listed in the provided text, so no article trends can be analyzed. Professional Recognition: None listed in the provided content. Dr. Bake is actively involved in academic leadership and faculty instruction. There is no mention of grant funding or student advising in the available information. There is no information available about laboratories, research teams, or collaborative groups associated with Dr. Bake.

• Social and behavioral aspects of energy use
• Energy demand and flexibility
• Smart energy systems
• +۹ مورد دیگر

Michael Fell is a Senior Research Fellow at the Bartlett School of Environment, Energy & Resources at University College London (UCL), focusing on social and behavioral aspects of energy use. His work explores household flexibility in electricity systems, energy justice, and decentralized energy markets, with a particular emphasis on peer-to-peer trading and consumer behavior. Since 2016, he has been a key researcher at the UCL Energy Institute and co-investigator on UKRI-funded projects like the Energy Demand Research Centre. PhD in Human Geography (UCL, 2016) MRes in Sustainable Resources (UCL, 2012) BSc in Physics (University of Southampton, 2004) Maitrise in Social Sciences (Universite de Bordeaux, 2003) His research spans energy demand reduction, smart grid integration of renewables, and serious games like Watts the Deal? (peer-to-peer trading board game) and Should I Bake? (renewable timing tool). He also examines distributional impacts of energy innovations and equity in flexibility provision, supported by grants from UKRI and EPSRC. Fell’s work bridges energy policy, behavioral science, and technological experimentation, including the pump:chic heat pump simulation platform. He frequently contributes to energy justice discourse and advises on regulatory frameworks for decentralized systems. Scientific awards include the POST/EPSRC Fellowship in the House of Commons Library. He supervises Masters students on UCL’s Smart Energy and the Built Environment and Economics and Policy of Energy and the Environment programs. Fell has collaborated with Nesta and BEIS, and his projects address SDGs 3 (Good Health) and 7 (Clean Energy). His publications analyze topics like energy services, transactive energy models, and collective action theories, with a focus on empirical human behavior data.

Peter Grewelingمشاهده پروفایل

استاد

• Culinary Arts
• Baking
• Pastry Arts
• +۲ مورد دیگر

Peter Greweling serves as a Professor specializing in Baking and Pastry Arts, bringing decades of industry expertise to culinary education. Education: AOS, New England Culinary Institute, Montpelier, VT Professional Experience: Pastry Sous Chef, Tavern on the Green, New York City Pastry Chef/Baker, Greenwich Country Club, CT Pastry Chef/Baker, Hudson River Inn, Ossining, NY Pastry Chef, Homestead Inn, Greenwich, CT Pastry Chef, Maxime’s Restaurant, Granite Springs, NY Pastry Chef, La Crémaillère, Banksville, NY Research Interests: His work centers on the science and artistry of Baking and Pastry Arts , with specialized focus on Chocolate Confectionery techniques. Drawing from elite hospitality experience, he explores ingredient chemistry, temperature dynamics in sugar work, and historical evolution of European pastry methods. His research bridges theoretical food science with hands-on artisanal applications, emphasizing precision in texture development and flavor pairing. Awards and Honors: Gold Medal, Chocolates and Confections Display, Société Culinaire Philanthropique Salon of Culinary Art (2013) Prize of Honor, First Prize, Salon of Culinary Art, New York City (2010) Marc Sarrazin Trophy (CIA team), Salon of Culinary Art (1997) Marc Sarrazin Trophy (CIA team), Salon of Culinary Art (1996) Professional Leadership: Holding the prestigious Certified Master Baker (CMB) credential, he actively shapes industry standards through the Retail Bakers of America. His authored texts "Chocolate and Confections at Home" and "Chocolates & Confections" serve as foundational resources, translating complex confectionery techniques for both professionals and enthusiasts. His teaching philosophy integrates competition-level precision with accessible pedagogy, mentoring future generations in culinary craftsmanship.

• Metabolomics
• Mycotoxin Research
• Plant Biochemistry
• +۳ مورد دیگر

Dr. Christoph Büschl MSc. is an active researcher at the Institute of Bioanalytics and Agro-Metabolomics (iBAM) within the Department of Agricultural Sciences at the University of Natural Resources and Life Sciences, Vienna (BOKU), based at Konrad-Lorenz-Straße 20 in Tulln an der Donau. His work focuses on metabolomics-driven analysis of plant-pathogen interactions, particularly wheat's metabolic response to Fusarium mycotoxins including deoxynivalenol and T-2 toxin, using LC-HRMS and stable isotopic labeling techniques. Büschl contributes to method development for untargeted metabolomics and software tools like MetInclude, SimTopN, and CPExtract, and is affiliated with the Christian Doppler Laboratory for contaminant analysis. His core research interests span Metabolomics, Mycotoxin Research, Plant Biochemistry, Food Safety, Analytical Chemistry, and Stable Isotope Labeling. He investigates mycotoxin biotransformation pathways in cereals, artifact formation during sample extraction (e.g., methanol-induced artifacts), and the role of plant defense metabolites in Fusarium head blight resistance. Current work emphasizes software-assisted metabolite annotation and the evaluation of sample preparation techniques like lyophilization for metabolome stability. Analysis of his publications from 2022-2025 reveals a trend toward computational tool development for metabolomics data processing, alongside method validation studies for mycotoxin fate in food processing and plant defense mechanisms. Key fields include plant metabolomics, LC-HRMS optimization, and mycotoxin metabolism, with recurring themes of reproducibility and novel metabolite discovery in agricultural ecosystems. Scientific awards: No awards, fellowships, or medals are mentioned in the provided text. Advising and grants: Student supervision: While the institute actively mentors diploma and doctoral students, no specific advisees under Büschl are listed. Research funding: Work is conducted through the Christian Doppler Laboratory, though individual grants are not detailed. Labs and teams: Büschl operates within iBAM at BOKU's Tulln campus, collaborating on interdisciplinary projects for mycotoxin and allergen detection in food. The institute maintains metabolite databases and LC-HRMS/MS libraries for wheat metabolomics, with strong ties to the Metabolomics Society and international consortia like MycoRed. His team specializes in stable isotope-assisted workflows and quality control for untargeted metabolomics.

• Cereal Breeding
• Organic Breeding
• End-Use Quality
• +۵ مورد دیگر

Heinrich Grausgruber serves as Associate Professor at the University of Natural Resources and Life Sciences, Vienna (BOKU), within the Department of Agricultural Sciences and the Institute of Plant Breeding. His research spans cereal breeding, organic farming systems, and end-use quality optimization, with particular expertise in wheat and spelt cultivation. He leads multiple national and international projects focused on climate-resilient crop development. Habilitation (Postdoctoral Qualification): 2005, BOKU University Doctoral Studies: 1994-1998, BOKU University Studies in Agriculture (Plant Production): 1986-1993, BOKU University Dr. Grausgruber's research centers on cereal breeding for organic systems , emphasizing disease resistance (particularly against common bunt), end-use quality , and climate adaptation . His work integrates genetic resources with modern breeding techniques to develop sustainable crop varieties. Recent projects explore molecular markers for quality traits, root-microbiome interactions in barley, and nutritional enhancement of grains. Analysis of his 2024-2025 publications reveals a strong focus on durum and spelt wheat breeding under diverse management systems, with significant attention to disease resistance mechanisms and rapid quality assessment technologies . His research increasingly incorporates advanced phenotyping methods and genomic tools to address challenges in organic agriculture. As Principal Investigator, Grausgruber directs 23 research projects including EU-funded initiatives like ECOBREED (Increasing Efficiency and Competitiveness of Organic Crop Breeding) and BarleyMicroBreed. His grants span climate-resilient rye development, hypoallergenic plant breeding, and organic cereal improvement across European partner institutions. He actively participates in field trials across Central Europe through the ECOBREED network, collaborating with farmers and researchers to develop regionally adapted wheat populations. His work connects fundamental plant science with practical agricultural applications, particularly in marginal environments.

Amalia Tsiamiمشاهده پروفایل

دانشیار

• Nutrition and Diet
• Public Health Nutrition
• Diet and Chronic Disease
• +۱۲ مورد دیگر

Dr. Amalia Tsiami is an Associate Professor in Food Science at the University of West London, affiliated with the London Geller College of Hospitality and Tourism. She is actively involved in research, teaching, and academic leadership, with a strong focus on nutrition, public health, and food science. She serves as academic support for the West London Food Innovation Laboratory and is a member of the editorial board of the Food and Nutrition Journal . Her research interests center on the relationship between diet and health, particularly in the context of type 2 diabetes, cardiovascular disease, and health inequalities in multi-ethnic and deprived communities. She investigates nutritional interventions for vulnerable populations, including children and older adults, with a special emphasis on plant-based diets, hydration, and dementia care. Her work also extends to sensory evaluation, consumer behavior, and food security, particularly regarding underutilized crops and colloquial food terminology. The 15 most recent publications reflect a strong trend in public health nutrition, with increasing focus on sustainable diets, sensory science, and global health challenges. Her work combines epidemiological analysis, systematic reviews, and community-based studies, often in collaboration with international researchers. Topics include plant-based diets among Gen Z, forgotten crops, food labeling in schools, and postpartum care in low-income countries. Dr. Tsiami teaches across several programs, including MSc Nutrition, Health and Wellbeing, MSc Food Business Management, and BSc Nutrition and Food Management. She supervises postgraduate research and contributes to PhD programs in Global Health and Food Innovation. She has led EU-funded and industry-related projects on gluten functionality and fiber enrichment in baked goods. Her research has been presented at major international conferences such as the International Conference on Culinary Arts and Sciences and the Stockholm Gastronomy Conference.

• Food Science
• Nutrition
• Plant Proteins
• +۴ مورد دیگر

Florence Uruakpa is an Assistant Teaching Professor in the Human Biology program at the University of Wisconsin-Green Bay , affiliated with the College of Science, Engineering and Technology . Her research focuses on food science, nutritional analysis, and functional foods with emphasis on plant proteins, sensory evaluation, and agricultural biotechnology. Full Name: Florence Uruakpa Institution: University of Wisconsin-Green Bay Department: Human Biology Academic Rank: Assistant Professor Email: uruakpaf@uwgb.edu Dr. Uruakpa's research spans multiple dimensions of food science and nutrition. Key areas include: Plant protein functionality and gelling behavior Development of plant-based meat alternatives Physicochemical properties of tropical crops Nutritional and sensory evaluation of food products Dietary behavior interventions for health equity Hydrocolloid and starch interactions in food systems Her publication record demonstrates expertise in food structure engineering, legume biotechnology, and sustainable food product development. While no formal awards are documented in this data, her work contributes significantly to applied nutrition and food processing research.

• Sustainable Tourism
• Tourism Management
• Gastronomy and Culinary Arts
• +۳ مورد دیگر

Demet GÜNER is a full-time Researcher at Kastamonu University's Faculty of Tourism Gastronomy and Culinary Arts, specializing in Gastronomy and Culinary Arts. She holds a PhD in Tourism Management (Kastamonu University, 2020) and an MSc in Gastronomy and Culinary Arts (Ankara Hacı Bayram Veli University, 2017–2020). Her research bridges sustainable tourism, regional gastronomy, and food innovation. Her primary research explores Sustainable Tourism , Tourism Management , and Gastronomy , with emphasis on gluten-free adaptations of traditional foods, Slow Food initiatives, and digital gastronomy. She actively investigates regional Turkish cuisines (e.g., Kastamonu, Afyonkarahisar) and their role in cultural tourism. GÜNER's publications (37+) reveal a strong focus on sustainable food systems, technology in gastronomy, and regional culinary heritage. Recent works analyze AI in tourism education, gluten-free diets for athletes, and sensory evaluation of functional beverages. Her projects include TÜBİTAK-funded initiatives like developing gluten-free versions of traditional Western Black Sea foods and using fruit peels for sustainable flavorings. She has contributed to 5 major projects as a researcher/advisor, including: TÜBİTAK: Developing gluten-free traditional foods from the Western Black Sea (2022–2023) TÜBİTAK: Creating diabetic/celiac-friendly lokum using Kastamonu apple molasses (2022–2023) BAP: Bridging gastronomy education between high schools and universities (2021–2022) No awards or supervised students are documented. Her collaborations span 18 researchers, notably Hakkı Çılgınoğlu (15 joint publications).

Ricardo Gómez Garcíaمشاهده پروفایل

پژوهشگر

• Food Biotechnology
• Biorefinery Processes
• Circular Economy
• +۵ مورد دیگر

Ricardo Gómez García is a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) at Universidade Católica Portuguesa. His work focuses on sustainable biorefinery processes for extracting bioactive compounds from fruit by-products, aligning with circular economy principles. Education: Bachelor’s in Chemical Engineering (UAdeC, Mexico), Master’s in Biological Engineering (University of Minho, Portugal), PhD in Biotechnology (Universidade Católica Portuguesa, Portugal) His research expertise spans food biotechnology, bioactive compound extraction, and agro-industrial waste valorization. Key projects include SUNSPROS for sustainable protein development and collaborations with institutions like Estonian University of Life Sciences. Recent publications highlight trends in bioactive compounds (e.g., phenolics, polyphenols), microencapsulation (curcumin, spray-drying), and food waste valorization (olive leaves, pineapple residues). Topics often intersect with the circular economy and functional foods . He serves as a Guest Editor for journals like MDPI and has co-authored over 20 peer-reviewed articles, 10 book chapters, and 2 international books. He also contributed to two patent applications for bioactive extraction methods. As a co-supervisor, he guided student Ratner, L. in optimizing bromelain production. His activities include 30+ international congress communications and participation in entrepreneurship programs like EIT Food®.

Patrick Thorwarthمشاهده پروفایل

استاد

• Plant Breeding
• Genetics
• Machine Learning in Agriculture
• +۵ مورد دیگر

Patrick Thorwarth is a Professor and Academic Director at the State Plant Breeding Institute of the University of Hohenheim, focusing on applied plant breeding and genetic research. His work integrates machine learning, multi-omics analysis, and traditional methods like GWAS and genomic selection to develop sustainable agricultural solutions for wheat, maize, and triticale. He leads projects on genetic resistance, nutrient efficiency, and climate adaptation. Education: PhD in Crop Biodiversity and Breeding Informatics (University of Hohenheim) Teaching: Leads courses in Plant Genetic Resources, Quantitative Genetics, and Breeding Methodology His research spans Phenomic Prediction , Genotype-Environment Interactions , and Optimization of Field Trials , with a strong emphasis on digitalization and open-source platforms. Recent projects include bwHemp2.0 for industrial hemp breeding and SENSOJA for sensor-based soybean selection. He secures third-party funding from agencies like BMEL and DFG. Key publications analyze NIRS data preprocessing for phenomic prediction, feature engineering in durum wheat trials, and genetic diversity in staple crops. His work demonstrates how digital tools can bridge the gap between theoretical research and practical agricultural challenges.