Marija Kostic is a Full Professor at the Faculty of Hotel Management and Tourism in Vrnjačka Banja , affiliated with the University of Kragujevac. Her academic focus spans Applied Biology and Tourism Studies , with a teaching career since 2011 and promotions to Associate Professor in 2019 and Full Professor in 2023. Education: BS in Biology, University of Belgrade (2008) PhD in Biology, University of Belgrade (2012) Research Interests center on Ecomanagement , Sustainable Tourism , and Natural Resource Management , with applications in spa, mountain, and rural tourism. Her work bridges environmental responsibility and innovation in hospitality. Academic Contributions include 15 recent publications (2025–2020) on topics like sustainable gastronomy, AI adoption in tourism, and climate change impacts. These span interdisciplinary subfields such as regenerative tourism , polyphenolic recovery , and multi-criteria decision-making . Projects include leadership in the Tempus project MHTSPS and research roles in EU environmental initiatives, local tourism strategies, and agritourism development.
Assoc. Prof. FİLİZ ARSLAN is an active faculty member at Akdeniz University , serving since 2016 as Associate Professor at the Göynük Cuisine Arts Vocational School, Department of Hotel, Restaurant and Catering . She concurrently holds administrative duties as Assistant Director of the Vocational School (2021–present) and is a member of its Board. Education PhD (2014–2019) – Business Administration, Zonguldak Bülent Ecevit University, Graduate School of Social Sciences Master (2005–2007) – Tourism and Hotel Management, Akdeniz University Bachelor (2001–2005) – Tourism Management & Hotel Management (Accommodation Management), Akdeniz University Research Interests Her scholarship lies at the intersection of hospitality management , gastronomy tourism and organisational behaviour . Using quantitative and mixed-methods approaches, she explores how transformational leadership fosters innovative work behaviour among food-and-beverage employees, examines the role of psychological empowerment, and investigates consumer perceptions of geographically indicated culinary products. Additional interests include cost-control systems, café culture, gender issues in professional kitchens, and gastronomic innovation technologies such as 3-D coffee printing. Publication Trends Since 2006 she has published 50 WoS-indexed works. Recent output (2019-2024) emphasises gender dynamics in hospitality , gastronomy tourism leveraging local products , and leadership-employee creativity links , reflecting a shift toward sustainability, innovation and sociocultural impacts. Scientific Awards Seyahat ve Otel İşletmeciliği Dergisi (SOİD) Research Award, International Tourism Congress, November 2006 Grants & Projects She has taken part in 46 funded projects. Among the latest: “Minik Ellerden Yaratıcı Lezzetler” (2024) – creativity-driven gastronomy workshops for children “Öğretmenim Kültürünü Tadımla!” (2024) – teacher-oriented cultural taste education programme Labs & Professional Networks While no dedicated laboratory is mentioned, she actively participates in the Tourism Summit (Turizm Zirvesi) research network and contributes to editorial boards and peer-review processes for national journals, reinforcing a vibrant academic community around gastronomy and hospitality studies.
Jaume Gramona Martí serves as an Associate Professor in the Department of Biochemistry and Biotechnology at Rovira i Virgili University, where he conducts research at the intersection of biochemical processes and industrial applications with specialized expertise in oenology. His academic credentials include: Graduation in Oenology Technical Specialist certification (FP2/CFGS level) Dr. Gramona Martí's research integrates biochemical principles with biotechnological applications in food systems, particularly focusing on wine production processes. His work spans fermentation technology, sensory analysis, and quality control in enological contexts, emphasizing sustainable practices and biochemical optimization of fermentation pathways. This niche specialization bridges fundamental biochemistry with tangible industrial outcomes in viticulture and beverage science. No scientific awards or major grant funding are documented in available sources. The absence of student advisement records or laboratory leadership details suggests primary focus on departmental teaching responsibilities and applied research within institutional frameworks rather than independent research group direction.
Jordi De Mier Vinue serves as a Researcher in the Department of Biochemistry and Biotechnology at Universitat Rovira i Virgili (URV). His academic credentials include: Doctorate from the Universitat de Barcelona (UB) University Master in Fermented Beverages Degree in Chemistry Dr. De Mier Vinue's research expertise spans biochemical and biotechnological applications with specialized knowledge in fermentation processes. His background in chemistry combined with his master's specialization in fermented beverages positions him at the intersection of food science and biochemical analysis. His work likely contributes to advancements in biochemical applications within the food and beverage industry, particularly in fermentation technology. As a part-time Researcher (Category 4 - hour work associate), he maintains an active research role within the department while potentially balancing other professional commitments. His knowledge area is designated as U(BQBT), indicating a specific research focus within the department's classification system.
María Jesús Torija Martínez is a Professor in the Department of Biochemistry and Biotechnology at Universitat Rovira i Virgili (URV), Tarragona, Spain. Her research focuses on Nutrition and Bromatology, with a strong emphasis on enological biotechnology, as reflected by her leadership in the ENOLOGICAL BIOTECHNOLOGY research group. Her academic background includes a PhD in Biochemistry, forming the foundation of her scientific expertise. Her institutional affiliation and research activities are centered at URV's Campus Sescelades, where she contributes to both research and teaching missions. Her research interests span Nutrition, Bromatology, Biochemistry, and Biotechnology, with a specialized focus on applications in enology and food science. This interdisciplinary work bridges biochemical analysis with practical implications in food and beverage technology. The trends in her research, though not detailed in specific publications here, center on biotechnological processes in winemaking and food safety, as inferred from her research group and knowledge area. These efforts contribute to both academic and industrial advancements in food quality and safety. Scientific Awards: No awards listed. There is no public information available regarding student advising, grants, or funded projects. Similarly, no details about labs or research teams beyond the ENOLOGICAL BIOTECHNOLOGY group are provided.
Gregory Ziegler is a Professor in the Department of Food Science at Pennsylvania State University, located at 341 Erickson Food Science, University Park. His research integrates material science and sensory evaluation to advance food technology, with core expertise in starch chemistry, chocolate science, and nanofiber applications. Research interests span: Fundamental starch properties (crystallization, polymorphism, rheology) Electrospinning of biopolymers for edible materials (casein, carrageenan) Chocolate formulation (fat/sugar reduction, sensory perception) Consumer studies on texture and flavor perception Food processing optimization (equipment cleaning, enzymatic reactions) Recent publications (2022-2025) demonstrate strong focus on: Nanofiber development from proteins/polysaccharides Cocoa genetics and lipid chemistry Sugar reduction strategies in chocolate products Advanced characterization of starch behavior Sensory-driven food design Active projects include: Development of Innovative Materials and Technology for Cellular Agriculture Tropical ecosystems research in Belize (grant-funded collaboration)
Özgür Gölge is a Professor at the Department of Gastronomy and Culinary Arts, Faculty of Tourism, Alanya Alaaddin Keykubat University. With a career spanning over two decades, he has held academic positions including Associate Professor (2019–2024) and Doctor Lecturer (2017–2019) at the same institution. Education includes a Doctorate in Food Engineering from Çukurova University (2009–2003), Master's in Food Engineering (2002–1998), and Bachelor's in Food Engineering (1997–1993). His research focuses on Pesticide residue analysis in fruits, vegetables, and dairy Mycotoxin monitoring in cereals and traditional foods Development of QuEChERS and chromatographic methods Food safety in tourism businesses Hygiene practices in culinary operations Recent publications highlight trends in Pesticide contamination in baby foods (2025) Multi-residue detection in apples and mandarins (2023–2024) Mycotoxin exposure through bread and rice (2016) Non-thermal treatment effects on juice safety (2020) Scientific achievements include Second Place in 2023 Social Sciences Academic Achievement Award Leadership in national projects on maximum residue limits (2006–2011) TÜBİTAK and DPT-funded research Administrative roles encompass Erasmus Coordinator (2022–present) Head of Department (2019–2022) Vocational School Director (2019–2022)
Davide Giacalone is an Associate Professor at the Faculty of Engineering, University of Southern Denmark (SDU) , affiliated with the Department of Green Technology (IGT) and SDU FOOD MATTERS. His research focuses on sensory and consumer science, particularly examining consumer acceptance of food technologies for sustainable and healthier foods.
Leonardo Lombardini serves as Professor and Head of the Department of Horticulture within the College of Agricultural & Environmental Sciences at the University of Georgia, a position assumed on September 1, 2019. Previously, he held professorial appointments at Texas A&M University (2002-2019), where he founded the Center for Coffee Research and Education in 2016 and served as Deputy Director of World Coffee Research starting in 2014. His educational credentials include a Laurea degree (B.S. + M.S. equivalent) in Forestry from the Università degli Studi di Firenze, Italy (1993) and a Ph.D. in Horticulture from Michigan State University (1999), following postdoctoral research at Washington State University's Tree Fruit Research and Extension Center. Dr. Lombardini's research program centers on plant physiology with emphasis on gas exchange mechanisms and environmental stress responses. His work spans coffee physiology under drought conditions, pecan horticulture, vertical hydroponic systems for medicinal plants, and frost management in viticulture. Recent investigations explore biochar applications in coffee production, truffle-pecan agroforestry systems, and innovative horticultural education models. Analysis of his 15 most recent publications (2022-2025) reveals dominant themes in coffee research (40%), specialty crop production systems (27%), and academic leadership (20%). Methodologies include physiological measurements, volatile compound analysis, Q-methodology for educational assessment, and field trials in Mediterranean climates. Dr. Lombardini has secured over $1 million in research funding and published more than 50 peer-reviewed articles. His teaching portfolio includes undergraduate and graduate courses in plant physiology, global agricultural issues, and professional development. Administrative responsibilities constitute 95% of his current appointment, with 5% dedicated to service activities. He leads the Department of Horticulture at UGA while maintaining research connections through the Center for Coffee Research and Education previously established at Texas A&M University, demonstrating sustained leadership in both academic administration and international agricultural research initiatives.
Professor Mustafa Bayram is a faculty member at Gaziantep University Faculty of Engineering , Department of Food Engineering. He holds a PhD in Food Engineering (2003) and has been active in academic roles since 1994. His research focuses on cereal processing, bulgur technology, Turkish coffee, and food system innovations. Doctorate: Gaziantep University (1998-2003) Master’s: Gaziantep University (1994-1997) Bachelor’s: Gaziantep University (1994-1997) His research interests include food process modeling, metabolomics applications in food science, digital transformation in bioengineering, and sustainable food systems. A recurring theme in his 108 publications is the optimization of traditional food processing methods using modern technology. Recent article trends show a focus on phenolic compounds in wines, electrostatic separation techniques, water-iron interactions in food processing, and plant-based ingredient applications. He has published extensively in Journal of Cereal Science , Journal of Food Engineering , and OMICS: A Journal of Integrative Biology . Co-authored 22 scientific books/chapters on cereal science and food technology Collaborated with researchers across Turkey, Syria, Italy, and Poland Active in UNESCO Silk Roads projects and international food conferences His work on food waste recovery and energy-efficient processing has practical applications in sustainable food industries. He currently teaches courses like FE467 Food Plant Design and FE366 Food Engineering.
Assoc. Prof. Galina Satchanska, PhD is an Associate Professor in the Department of Natural Sciences at New Bulgarian University (NBU), where she has been working since 2008. She currently serves as Head of the Department of Natural Sciences (since 2020), Director of the Educational-Production and Research Unit (UPIS) for Biology, and Chair of the Program Council for the Department of Natural Sciences. She is also a member of the Academic Council of NBU and various university committees. Dr. Satchanska's educational background includes: Master's degree in "Biochemistry and Microbiology" from Sofia University "St. Clement of Ohrid" Specialization in "Clinical Chemistry" Second specialty in "Pedagogy - Biology and Chemistry" PhD studies at the Institute of Molecular Biology-BAS with specializations at the Helmholz Research Center Dresden-Rossendorf, Germany Dr. Satchanska's research focuses on environmental and food microbiology, with particular expertise in bioremediation, xenobiotics biotransformation, and the antibacterial properties of natural compounds. Her work bridges fundamental microbiological research with practical applications in environmental protection and food safety. She has made significant contributions to understanding how microorganisms can be used to degrade pollutants and how natural plant compounds can combat bacterial pathogens. Her recent publications demonstrate a strong focus on food microbiology and safety, examining the microbial quality of various food products including mineral waters, juices, olives, cheese, and honey. She also investigates the antibacterial properties of natural compounds from plants, contributing to the development of alternative preservation methods and natural antimicrobial agents. Dr. Satchanska has supervised over 10 diploma works and has been involved in numerous national and international projects, including those funded by NATO, UNESCO, and German research organizations. She has served as an Erasmus coordinator for the Department of Natural Sciences and mentors students in EU projects. She is actively involved in the scientific community, serving as a representative for Bulgaria in the Federation of European Microbiological Societies (FEMS) and as a member of the Bulgarian Microbiological Society. Her editorial work includes membership on the editorial boards of Journal of Balkan Ecology and Acta Microbiologica Bulgarica. Dr. Satchanska directs the Educational-Production and Research Unit for Biology at NBU, which serves as a hub for both educational activities and research projects in microbiology and environmental science. Her laboratory work focuses on bacterial biodegradation of pollutants and the antimicrobial properties of natural compounds.
Dr. Goce Naumovski serves as a Full Professor at the Department of Roman Law within the Faculty of Law "Justinianus Primus" at Ss. Cyril and Methodius University in Skopje, Republic of North Macedonia. He teaches Roman Law, Intellectual Property, Sports Law, and Legal Rhetoric across all three academic cycles, maintaining office hours in room 123 on Tuesdays and Thursdays from 11:00 AM to 1:00 PM. His research integrates Roman legal heritage with contemporary Macedonian legislation, focusing on Intellectual Property Law (trademarks, geographical indications, copyright), Sports Law regulation, Information Technology Law, and Legal Rhetoric. Key investigations include the persistence of Roman institutions like deposit contracts and delicts in modern Macedonian civil/criminal law, empirical analyses of trademark perception, and the historical development of sports regulation as a public interest activity. His work bridges legal scholarship with economics, consumer behavior, and digital governance. Analysis of his 15 most recent publications (2017-2023) reveals dominant themes in Macedonian intellectual property and sports law, particularly viticultural geographical indications, digital copyright management, and Roman law's influence on modern legal concepts. The interdisciplinary approach connects trademark valuation to marketing strategies, copyright education to cognitive variables, and sports legislation to historical legal evolution, demonstrating consistent engagement with both theoretical and empirical dimensions of law. Scientific Awards: No scientific awards are mentioned in the provided text. Advising and Grants: While Professor Naumovski participates in master's thesis supervision as per faculty procedures, no specific students or research grants are documented in the available materials. His role in thesis defense processes is implied through institutional documentation but lacks named advisees. Labs and Teams: The provided text contains no references to research laboratories, specialized teams, or collaborative projects associated with Professor Naumovski's work.
Sarah Bauer serves as Assistant Professor of Environmental Engineering in the Department of Environmental and Civil Engineering at Mercer University's School of Engineering. She joined Mercer in Fall 2022 after teaching at Rowan University's Henry M. Rowan College of Engineering. Her academic foundation includes a PhD (2018) and MS (2015) in Civil Engineering from the University of Virginia, and a BS (2013) in Civil Engineering from Rowan University. Dr. Bauer's research spans wastewater treatment, waste-to-energy systems, pollution prevention, and wastewater-based epidemiology, with significant focus on converting organic waste into biofuels and tracking community opioid consumption. Her educational scholarship emphasizes diversity and inclusivity in engineering, particularly through SWE-led outreach. Recent publications reveal strong trends in international service-learning impacts, hydroponic crop productivity using synthetic wastewater, and food waste valorization via hydrothermal liquefaction. Clayton R. Paul Teaching Excellence Award (2024) Nominated for ASEE-SE Outstanding Mid-Career Teaching Award (2024) As active advisor, she mentors numerous undergraduate researchers in projects ranging from biofuel production to bacterial enumeration methods in Belize. Her leadership includes Vice Presidency of ASEE-SE's Pre-College Engineering Education Division and committee roles in CUR Advocacy and Middle Georgia Clean Air Coalition. Dr. Bauer directs student teams in GAWP design competitions and Mercer's BEAR Day research symposium, focusing on sustainable solutions for wastewater, energy, and food security challenges.
Lukasz Krych is an Associate Professor in the Department of Food Science at the Faculty of Science, University of Copenhagen. His research focuses on the intersection of food microbiology, gut health, and fermentation technologies, with particular expertise in high-throughput community sequencing and bioinformatics. Dr. Krych's educational background includes: MSc and engineer degree in biotechnology (major: Molecular Diagnostics) from the University of Life Sciences, Poznan, Poland (2008) PhD from the University of Copenhagen, Denmark (2014) Postdoctoral research at the Department of Food Science, Faculty of Science, University of Copenhagen (2014-2018) Dr. Krych's research investigates the association between gut microbiome and health and disease in human and animal models using molecular genetic methods and classical microbiology techniques. He specializes in developing protocols for Illumina and Oxford Nanopore sequencing, high-throughput qPCR, and NGS data analysis including amplicon sequencing and metagenome assembly. His computational expertise spans Qiime, C++, R, Matlab, and bash, with additional skills in hardware assembly and software management for custom-built analysis workstations. Analysis of Dr. Krych's recent publications reveals a strong interdisciplinary approach spanning microbiology, genomics, and food science. His work applies advanced sequencing technologies to diverse ecosystems including human gut, animal models, and food systems, with particular emphasis on long-read sequencing for improved phylogenetic analysis, microbiome interactions with health conditions, and historical microbial cultures. Dr. Krych teaches multiple courses including Microbiology of Fermented Food and Beverages, Dairy Microbiology, Basic Cell and Molecular Biology, and Yeast Physiology and Applications at bachelor's and master's levels, plus the Microbiome Analysis PhD course. His teaching directly reflects his research expertise in food microbiology and molecular analysis techniques. Dr. Krych's laboratory collaborates with GenXone, one of Europe's first certified Oxford Nanopore Technologies laboratories, developing molecular diagnostics for genetic disorders and pathogen detection. His research team investigates microbial communities in food processing environments, gut health models, and historical culture preservation, demonstrating strong industry-academic partnerships and methodological innovation.
Iben Lykke Petersen is an Associate Professor in the Department of Food Science at the University of Copenhagen, specializing in Food Analytics and Biotechnology. Her research focuses on plant protein ingredients, particularly from pulses, and their nutritional quality and processing effects. With a strong background in environmental chemistry and biochemistry, she has established herself as a leading researcher in sustainable plant-based food development. Education: PhD in Environmental Chemistry and Biochemistry, University of Copenhagen (2009) MSc in Agricultural Science, The Royal Veterinary and Agricultural University, Denmark (2003) Research Interests: Dr. Petersen's primary research areas include plant protein ingredients (especially from pulses), anti-nutrients like protease inhibitors, plant protein nutritional quality (protein digestibility, amino acid composition), and the effects of processing methods such as extraction, fractionation, extrusion, cooking, and fermentation. Her work aims to develop healthy and sustainable plant-based foods through scientific understanding of protein functionality and nutritional properties. She investigates how processing techniques can enhance protein quality while reducing anti-nutritional factors in plant-based foods. Research Trends: Dr. Petersen's recent publications demonstrate a strong focus on the nutritional quality of plant proteins, particularly legumes like faba beans. Her work examines how processing techniques affect protein functionality and digestibility, with applications in developing plant-based meat alternatives and fermented products like tempeh. She also investigates consumer perceptions of plant-based foods and the use of enzyme technology to enhance plant protein functionality. Her research bridges fundamental food science with practical applications for sustainable food systems. Grants and Projects: PI on 'The flip side of protease inhibitors from pulses: legume seeds as immune system enhancers (Immune SEEDstem)', Plant2Food (2024-2027) Co-PI on 'Tasty, healthy and safe Danish pulses with added value for consumers (Dansk Bælg/Danish Pulse)' (2024-2027) PI on 'Beyond Sustainability: a holistic approach to evaluate the nutritional quality of plant protein-based foods' (BEYOND) (2022-2025) Co-PI on 'Tempeh – a solution for eating healthy and climate-friendly' (2021-2024) Co-PI on 'New Extruded Plant Protein for Future Nutritious Foods' (NekstPro) (2020-2024) Partner on 'Smart Protein for a Changing World' (SmartProtein), EU Horizon 2020 (2020-2024) Previous research linked to EU-project PROTEIN2FOOD focusing on protein characterization from quinoa, amaranth, buckwheat, and grain legumes Teaching: Dr. Petersen teaches Biochemistry 1 (BSc, course responsible for the experimental part of the course) and Plants for Foods - Processing and Functionality (MSc, Lecturer). Her teaching directly connects to her research expertise in plant proteins and food processing technologies.
