Aberham Hailu Feyissa is an Associate Professor at the National Food Institute of the Technical University of Denmark , specializing in process modeling and sustainable food engineering. His research bridges complex transport phenomena with practical food manufacturing challenges. Ph.D. in Food Process Engineering, Technical University of Denmark MSc in Food Science, K.U.Leuven and Universiteit Gent BSc in Chemical Engineering, Bahir Dar University His work focuses on coupled mass and heat transfer during solid food processing, aiming to develop robust first-principles models for predictive process optimization. Key applications include Ohmic heating , digital twin technology , and bioactive ingredient extraction . Recent publications highlight his contributions to sustainable food processes , including insect-based feed modeling , seaweed bread kinetics , and clean-label cheese formulation . His methodological innovations span FTIR spectroscopy , computational fluid dynamics , and kinetic modeling . Supervisor for PhD students S. S. Turgut , M. E. Jabali , and Dahal S. Principal Investigator for projects like Modelling and Digitalisation of Food Processes and Sustainable Extraction of Bioactive Insect Fractions Active in conference presentations and peer review , he drives advancements in food process understanding through mechanistic modeling and mathematical simulation .
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برای مسیر پژوهشیتان، استاد راهنما، استاد دانشگاه و پژوهشگر مناسب را پیدا کنید و با آنها ارتباط بگیرید.
نمایش ۱-۱۵ از ۳۸۰ استاد راهنما
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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.
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.
Wojciech Jarosz is an Associate Professor of Computer Science at Dartmouth College, affiliated with the College of Engineering and Computer Science. His research focuses on computer graphics, particularly light transport simulation, rendering algorithms, and digital fabrication. He co-founded the Visual Computing Lab and previously led the rendering group at Disney Research Zürich. Jarosz holds a Ph.D. and M.S. from UC San Diego and a B.S. from the University of Illinois Urbana-Champaign. His educational background includes studies in computer science and engineering, with a strong emphasis on graphics and rendering. Research interests span light transport simulation, Monte Carlo methods, appearance capture, and fabrication. Notable achievements include the Eurographics Young Researcher Award (2013) and the NSF CAREER Award (2019). Jarosz's work integrates theoretical rigor with practical applications, such as real-time rendering techniques and volumetric light transport. His lab develops tools for artistic authoring, including intuitive metaphors for volumetric lighting in animated films. Recent projects explore wave-optics BSDF models, optical heterodyne rendering, and unifying radiative transfer models. Key awards include the SIGGRAPH 2024 Best Paper Award and Neukom Institute prizes. His teaching includes courses on rendering algorithms, computer graphics, and computational photography. Jarosz collaborates with industry (e.g., Disney, NVIDIA) and advocates for diversity in computer graphics research.
Henry Jäger is a Professor in Food Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU) since 2014. Previously, he worked as a Project Manager at Nestlé (2012-2014) and Lecturer at TU Berlin (2012-2017), following his PhD/Postdoc at TU Berlin (2006-2012) and Diploma in Food Technology (2000-2006). His research focuses on electrotechnologies in food processing , particularly pulsed electric fields (PEF) and ohmic heating , for microbial inactivation, food preservation, and quality optimization. He explores applications in plant material processing , gluten-free baking , and novel food preservation methods . His work also addresses edible insect processing for allergenicity reduction and protein recovery. Recent publications (2025-2024) analyze synergies between PEF and ohmic heating, biofilm imitation systems for hygiene validation, and computational models for sterilization processes. These studies span food safety , sustainable processing , and functional food design . Henry Jäger actively contributes to scientific communities, serving on the EFFoST managing board , as scientific advisor for food conferences, and as reviewer for journals like Food Chemistry and Trends in Food Science & Technology . He has organized workshops on PEF applications and contributed to EU food technology initiatives.
Eleanor Seaton is a Professor in the Department of Psychology at the University of Illinois at Urbana-Champaign, affiliated with the College of Liberal Arts & Sciences. With ancestral roots in the Mississippi Delta and a background rooted in Chicago's Southside, Dr. Seaton’s research explores the intersection of racism, mental health, and developmental outcomes among Black American youth. Education: BA in Psychology (University of Illinois at Urbana-Champaign), MA in Social-Organizational Psychology (Teachers College, Columbia University), Ph.D. in Developmental Psychology (Temple University) Postdoctoral Training: Program for Research on Black Americans at the University of Michigan Her interdisciplinary work integrates developmental psychology, social psychology, public health, and Black feminist theories, employing quantitative, qualitative, and mixed-method approaches. She also investigates how racism-related experiences contribute to systemic societal disparities. Dr. Seaton previously co-hosted the television segment Break it Down on AZ PBS, discussing racism’s societal impact. In her personal time, she enjoys journaling, travel, baking, shopping, reading, movies, and dancing to Chicago-style house music.
Lisa Heldke is a Professor in the Department of Philosophy at Gustavus Adolphus College and an affiliated faculty member in Gender, Women and Sexuality Studies. She has been a longstanding contributor to the academic community, teaching courses such as Modern Philosophy, American Philosophy, Feminist Philosophy, Critical Race Theory, and specialized seminars on food and eating. Her interdisciplinary work bridges philosophy with social justice, education, and culinary ethics. B.A. in Music and Philosophy from Gustavus Adolphus College M.A. and Ph.D. in Philosophy from Northwestern University Her research centers on American Philosophy , Feminist Philosophy , Critical Race Theory , and most notably, the Philosophy of Food . She critically examines food adventuring, colonialist attitudes in cuisine, and the ethical dimensions of eating. Her work explores how food shapes identity, community, and moral responsibility. Her recent and forthcoming publications reveal a deepening inquiry into biological interdependence—particularly parasitism and mutualism—suggesting a novel ontological framework rooted in eating relationships. This innovative direction reflects her ability to connect everyday practices with profound philosophical questions. Lisa Heldke’s scholarly contributions include influential books such as Exotic Appetites: Ruminations of a Food Adventurer and Philosophers at Table: On Food and Being Human , as well as co-editing Oppression, Privilege and Resistance . She is also on the editorial board of The Encyclopedia of Food and Agriculture Ethics (Springer). While specific details about student advising are not listed, her long-standing teaching career and mentorship through seminars suggest active engagement with students. She has no listed scientific awards in the provided texts, but her sustained publication record and editorial roles indicate significant recognition in her field. She is deeply involved in experiential learning, combining her philosophical inquiries with hands-on activities like baking bread in a backyard mud oven and studying sustainable agriculture. Her current research promises to expand the boundaries of philosophical thought by integrating ecological and biological realities into metaphysical and ethical frameworks.
Miguel Ângelo Cerqueiraمشاهده پروفایل
پژوهشگر ارشد
Miguel Ângelo Cerqueira is a Research Fellow at the International Iberian Nanotechnology Laboratory (INL) in Braga, Portugal. He holds a PhD in Biological Engineering from the University of Minho (2010) and served as an Assistant Professor there from 2011 to 2016. His research focuses on biopolymers, edible films, nanotechnology, and sustainable food packaging. Cerqueira has led numerous projects funded by agencies like FCT and Horizon 2020, addressing topics such as antimicrobial coatings, functional food delivery systems, and circular economy materials. Education: PhD in Biological Engineering, University of Minho (2006–2010) Bachelor's Degree in Biological Engineering, University of Minho (2000–2005) Research interests span biodegradable packaging materials, nanostructured systems for food applications, and valorization of agro-industrial byproducts. His work combines material science with food technology to develop eco-friendly solutions, such as edible coatings, oleogels, and active packaging. Recent trends in his publications focus on antimicrobial nanocomposites, recyclable food packaging, and functional foods enriched with bioactives like resveratrol and β-carotene. Awards: Best PhD Thesis Award (2011), University of Minho Young Scientist Award (2014), IUFoST World Congress Advising and Grants: Currently supervising 3 MSc and 2 PhD students. Has co-supervised 10 students and led over 30 funded projects. His work includes collaborations with industry partners like 2BNanoFood and Improveat, focusing on innovations like bioplastic packaging and functionalized food systems. Labs/Teams: Active in multidisciplinary teams such as the European Network for Gastrointestinal Health Research (ENGIHR) and COST Actions on food packaging and nanofiber composites. His lab develops nanosensors for food quality assessment and smart packaging materials with self-degradability.
- Biopolymer
- Packaging
- Biodegradable
- +۵ مورد دیگر
Jinjin Haمشاهده پروفایل
استادیار
Jinjin Ha serves as an Assistant Professor in the Department of Mechanical Engineering at the University of New Hampshire, with her office located in Kingsbury Hall, Room W101a, Durham, NH. She teaches core mechanical engineering courses including Statics (ME 525), Materials Processing in Manufacturing (ME 742/842), Theory of Plasticity (ME 927), and Doctoral Research (ME 999), demonstrating active engagement in both undergraduate and graduate education. Her research program integrates computational mechanics with advanced manufacturing, focusing on: Machine learning applications for plasticity modeling and fracture prediction Deformation mechanics in incremental sheet forming processes Martensitic phase transformations in stainless steels Anisotropic material behavior and yield function development Ductile fracture characterization of titanium and aluminum alloys Analysis of her 2023-2024 publications reveals a decisive shift toward AI-driven mechanics, where neural networks solve complex constitutive modeling challenges in metal forming. This interdisciplinary approach bridges fundamental material science with industrial manufacturing optimization, particularly in toolpath design and phase transformation control. No scientific awards were documented in the provided profile information. While doctoral research supervision is indicated through ME 999 course listings, specific student names, grant funding details, laboratory facilities, or collaborative team structures were not disclosed in the available text.
Dr. Janie McClurkin Moore is an Assistant Professor in the Department of Biological and Agricultural Engineering at Texas A&M University, part of the College of Agriculture & Life Sciences. Her research focuses on post-harvest technologies, food safety, and innovative engineering education strategies. She holds a PhD in Agricultural and Biological Engineering from Purdue University and has extensive expertise in applying cold plasma technology to agricultural challenges. Education: B.S., Bio-Environmental Engineering, North Carolina A&T State University (2006) M.S.A.B.E., Agricultural and Biological Engineering, Purdue University (2009) Ph.D., Agricultural and Biological Engineering, Purdue University (2015) Research interests span post-harvest treatment innovations, biomass valorization, and educational methodologies. Her work emphasizes non-thermal plasma applications for food safety, mycotoxin mitigation, and sustainable agriculture practices. Publications reveal a strong focus on plasma technology for pest control, food preservation, and hydroponic systems. Her engineering education research explores inclusive pedagogy and curriculum development in diverse educational settings. Advising and grants include contributions to the NSF Convergence Accelerator project addressing food security in extreme environments. She is affiliated with Texas A&M AgriLife Research, advancing applied agricultural solutions through interdisciplinary collaboration.
Prof. Dr. Michael Horn-von Hoegen is a full professor in the Faculty of Physics at the University of Duisburg-Essen , Germany. His research focuses on ultrafast structural dynamics , surface physics , and 2D materials , particularly using electron diffraction and plasmonic imaging techniques. He leads the Horn-von Hoegen Group , which plays a central role in the Collaborative Research Center CRC 1242 Non-Equilibrium Dynamics of Condensed Matter in the Time Domain , where his team investigates driven phase transitions and phonon systems with sub-femtosecond temporal resolution. Location: Office Window MF260, Faculty of Physics, Lotharstr. 1-21, 47057 Duisburg Contact: Tel. +49 (203) 379 1439 | Fax +49 (203) 379 1555 His research spans ultrafast electron diffraction of photo-induced phase transitions in atomic wires and topological materials , with recent breakthroughs on Kibble-Zurek dynamics in the Si(001) surface and chiral plasmon polaritons . The group’s 15 most recent publications (2025-2022) address phenomena such as negative thermal expansion in 2D materials , electron-phonon coupling in Pb/Si heterostructures , and quantum pathway analysis in Bismuth films . These works are categorized under disciplines like Condensed Matter Physics , Nanooptics , and Ultrafast Dynamics , with subfields including Ising Model Transitions , Plasmon Focusing , and Time-Resolved Diffraction . Prof. Horn-von Hoegen serves as DFG Liaison Officer for the University of Duisburg-Essen, providing guidance on Deutsche Forschungsgemeinschaft (DFG) proposals . His group has mentored notable researchers including Dr. Simon Sindermann (postdoc at IBM), Dr. Anja Hanisch-Blicharski (Leopoldina Fellow), Dr. Hichem Hattab (Leopoldina Fellowship), and Dr. Marin Petrovic (Humboldt Fellow). The group’s laboratory facilities include advanced ultrafast electron diffraction and photoemission microscopy systems, enabling studies of atomic-scale processes such as molecular dynamics simulations of laser-excited surfaces and domain wall motion in Si(553)-Au systems .
Professor Asgar Farahnaky is the Deputy Head of Food Technology and Nutrition at RMIT University's School of Science. He holds a PhD in Food Physics from the University of Nottingham and has extensive industry experience in food innovation and research. His academic roles include Deputy Head of Department (Research & Innovation), Program Manager for the Master of Food Science and Technology, and past leadership at Charles Sturt University and Shiraz University. He has secured significant research grants, including a $500k CRC grant and GRDC funding. His research focuses on food innovation, functional foods, and emerging technologies like ultrasound and ohmic processing. Collaborations with national and international industries highlight his emphasis on market-oriented solutions. Awards include research productivity recognitions at Shiraz University. Supervision spans projects on plant protein valorization, starch modification, and food packaging. He leads a dynamic lab exploring food physics, hydrocolloids, and sustainable processing.
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.
Dr. Martin Scanlon is a Professor and Dean of the Faculty of Agricultural and Food Sciences at the University of Manitoba. His work focuses on physical and structural changes in plant materials during food processing, particularly in oilseed-based systems and cereal products. Education: Operative Miller Certificate (with Distinction), City & Guilds (London), England PhD (Food Science), University of Leeds, England BSc Hons (Food Science), University of Leeds, England His research spans modeling process-ingredient interactions, aerated food materials, ultrasonic analysis, and grain-legume science. Recent projects include novel canola oil extraction methods and mitigating acrylamide precursors in wheat. Analysis of his publications reveals expertise in sustainable processing (supercritical CO₂, microemulsions), dough rheology, antioxidant recovery, and bubble dynamics in cereal systems. No scientific awards are explicitly mentioned. Dr. Scanlon is not currently accepting graduate students and has not disclosed specific grant funding or lab affiliations in the provided texts.
MARIO MARTINEZ MARTINEZ is Associate Professor at University of Valladolid's Department of Agricultural and Forestry Engineering, with secondary appointments at Aarhus University and Purdue University. His research develops plant-based macromolecular assemblies for food, pharmaceutical, and packaging applications. Research focuses on: Structure-function relationships of plant biopolymers Green modification techniques for polysaccharides Food waste valorization strategies Edible packaging development Nutrient bioaccessibility enhancement Recent publications showcase innovative approaches to starch modification using deep eutectic solvents, waste upcycling (bread, apple pomace, garlic peels), and functional ingredient development from underutilized sources (macroalgae, hawthorn). Major recognitions include: Nils Foss Talent Prize 2021 DFF-Sapere Aude excellence grant (€1M) Ontario Early Researcher Award Young Scientist Award from Cereals & Grains Association Leads research on sustainable food systems through international collaborations and industry partnerships.