جست‌وجوی استاد و پژوهشگر

Pablo Giménez-Gómezمشاهده پروفایل

پژوهشگر

• Microfluidics
• Biosensing
• Electrochemistry
• +۶ مورد دیگر

Pablo Giménez-Gómez is a researcher at Stockholm University's Department of Chemistry, specializing in microfluidic lab-on-a-chip devices for biomedical and environmental applications. With a PhD in Electrochemistry from the Autonomous University of Barcelona (2017) and extensive postdoctoral experience across Europe, he secures competitive grants and leads R&D projects with total budget of €1.1M. Chemical Engineer (2009, University of Murcia) Master in Occupational Health & Safety (2010, Bureau Veritas) Master in Electrochemistry (2011, Polytechnic University of Cartagena) PhD in Electrochemistry (2017, Autonomous University of Barcelona) His research focuses on: Microfabricated electrochemical transducers , Biofunctionalization techniques , Integrated biosensing systems , and Technological transfer in analytical chemistry . Recent projects include a DVD-readable opto-electrochemical Lab-on-a-Disc for obesity management and paper-based analytical devices for environmental monitoring. Publications demonstrate expertise in: Microfluidic extraction-quantification integration , Optical-microfluidic coupling , and Biocompatible sensor design . He has authored 34 publications including 24 peer-reviewed journal articles and 8 conference papers, with 1 licensed patent. 2023: First author on fiber-optic tissue stretch monitoring 2025: Developed cafetière-based soil nutrient PAD 2023: Created DIC quantification PAD for freshwater 2019-2025: Ongoing contributions to diabetes monitoring and environmental sensing Active in both fundamental research through his work with Nicole Pamme's group and applied technology development via industry contracts. His teaching includes Analytical Chemistry Basic Course (VT24).

• Food Chemistry
• Food Safety
• Packaging Materials
• +۲ مورد دیگر

Badeka Anastasia is an Associate Professor at the Department of Chemistry, University of Ioannina, specializing in Food Chemistry and Technology. She holds a PhD in Chemistry (2001) and has 20+ years of academic experience focused on food packaging safety and analytical methods. 1995–2013: 19 research grants (EU programs, Greek agencies) 2018–2020: HPLC/DAD and mass spectrometry unit management 2020–present: Food authenticity assessment via volatile analysis Her research spans food packaging migration , preservation technologies , and chemical differentiation of agricultural products . Key projects include NEA GNOSI (2012–2015) and RESTART (2016–2020) with Cypriot collaborators. Recent publications (2023–2025) focus on spirulina-infused cheese packaging , prickly pear authentication , and olive ripening profiles . She supervises 5 PhD/MSc students and has served on 38 departmental committees, including quality assurance and Erasmus+ initiatives.

• Quality Management
• Safety Engineering
• Social Systems Engineering
• +۳ مورد دیگر

Professor Masahiko Munechika is affiliated with Waseda University's School of Creative Science and Engineering as a faculty member. He holds a Doctor of Engineering from the University of Tokyo and has been actively involved in quality management, safety engineering, and healthcare systems research for over 30 years. Current academic rank: Professor Primary research domains: Quality Management, Healthcare Safety, Social Systems Engineering Research focus spans multiple disciplines: Healthcare Safety Engineering: Systematically analyzing medication incidents, developing error-proofing methodologies, and establishing business continuity protocols during disasters Quality Management Systems: ISO 9001 implementation in healthcare, standardization frameworks, and cross-industry application of quality principles Kansei Engineering: Investigating how package design elements influence consumer perception and product evaluation Article trends demonstrate consistent focus on medical error prevention (2013-2021), disaster response systems (2016-2021), and quality management methodologies (2014-2024). Recent publications extend quality control principles to architectural coatings evaluation (2024) and process standardization in healthcare. Scientific recognitions include: Deming Prize Committee membership (2004-2024) Multiple Best Paper Awards (2012-2019) Nikkei Quality Control Literature Award (2010, 2015) Industrial Standardization Commendation (2015) As an educator , he has contributed to medical safety education and developed standardized clinical training tools including Kiken Yochi Training sheets and PCAPS (Patient Condition Adaptive Path System). His work spans both theoretical and applied domains across healthcare , manufacturing , and public infrastructure sectors.

• Environmental Policy
• Sustainable Development
• Waste Management
• +۵ مورد دیگر

Dr. Andante Hadi Pandyaswargo is an Associate Professor at the Environmental Research Institute of Waseda University, Japan. With a Doctor of Engineering from Waseda University (2013), he has built an extensive career in environmental research with previous appointments at Tokyo Institute of Technology and various international organizations including United Nations University and Asian Development Bank. His educational background spans multiple continents, with degrees from Waseda University (Japan), Ritsumeikan Asia Pacific University (Japan), and Trier University of Applied Sciences (Germany). His academic journey reflects a strong interdisciplinary approach combining engineering, environmental science, and international development perspectives. Dr. Pandyaswargo's research focuses on critical sustainability challenges including electric vehicle adoption, renewable energy systems for remote communities, waste management technologies, and environmental policy. His work often bridges technical and social aspects of sustainability, examining how technological solutions interact with human behavior and policy frameworks. He has developed expertise in Technology Readiness Assessment methodologies, particularly the Japanese J-TRA approach, to evaluate the maturity of environmental technologies. His publication record shows a strong trend toward interdisciplinary research addressing practical sustainability challenges, with recent work focusing on AI applications in waste management, decarbonization policies, and sustainable energy solutions for developing countries. His research has significant practical implications for policy makers and practitioners working on sustainable development. Japan Society Mechanical Engineers (2019-Present) International Solid Waste Association (ISWA) (2018-Present) Society for Environmental Economics and Policy Studies (SEEPS) (2016-Present) Japan Society of International Development (JASID) (2014-Present) Dr. Pandyaswargo has received numerous awards recognizing both his research excellence and his contributions to sustainable development, including multiple Best Paper and Presentation awards at international conferences and the prestigious Hutchison Medal from the Institution of Chemical Engineers. His research has been supported by various international organizations and has significant implications for sustainable development policy and practice in Asia and beyond.

• Fluid Mechanics
• Bubble Dynamics
• Multiphase Flows
• +۵ مورد دیگر

Francisco Javier Rodriguez Rodriguez is a Full Professor in the Thermal and Fluids Engineering Department at Universidad Carlos III de Madrid, where he leads research within the Fluid Mechanics Group at the Gregorio Millán Barbany University Institute for Modelling and Simulation in Fluodynamics, nanoscience and industrial mathematics. His work spans multiple disciplines including Mechanical Engineering, Physics, and Biomechanics. Professor Rodriguez Rodriguez's research focuses on fluid mechanics phenomena, particularly bubble dynamics, multiphase flows, and interfacial phenomena. His work ranges from fundamental investigations of bubble formation, growth, and dissolution to applied research in heat transfer with additively manufactured heat pipes and respiratory droplet physics. His publications demonstrate expertise in microgravity fluid dynamics, droplet evaporation, and the physics of bubbly systems. His recent publications (2018-2025) show a consistent output in high-impact journals across fluid mechanics, physics, and engineering. The research trends reveal a progression from fundamental bubble physics toward more applied work in heat transfer technologies and pandemic-relevant respiratory droplet studies, while maintaining core expertise in fluid mechanics phenomena. Professor Rodriguez Rodriguez actively supervises doctoral students, with recent theses focusing on additively manufactured heat pipes, bubble dynamics in microgravity, and biomechanical applications. He has secured significant research funding as Principal Investigator on multiple projects including the DynaVirion project (2024-2027) studying virus dynamics in respiratory droplets and earlier work on coronavirus-containing droplet evaporation (2021-2025). His research group provides students with opportunities to work on cutting-edge problems in fluid mechanics using advanced experimental techniques. The lab maintains connections with international research centers including ZARM (German microgravity center) and collaborates with industry partners on heat transfer applications.

• Agricultural Biotechnology
• Food Security and Nutrition
• Molecular Breeding
• +۴ مورد دیگر

Dr. Silverio García Lara is a Research Professor at Monterrey Institute of Technology and Higher Education (ITESM), Campus Monterrey, with postdoctoral experience at the University of Ottawa and CIMMYT. He is a Level 3 member of Mexico's National System of Researchers (SNI) and a regular member of the Mexican Academy of Science. His research integrates agricultural biotechnology, food security, and maize biofortification, supported by grants from FEMSA, CONACYT, USDA, and international agencies. Research Focus: Dr. García-Lara investigates molecular breeding, plant tissue culture, and bioactive compounds in maize. His work targets: Enhancing nutraceutical properties of crops Developing insect/pathogen-resistant maize varieties Optimizing traditional food processing (e.g., nixtamalization) Exploring anticancer applications of maize-derived peptides Publication Trends: Recent articles (2022-2025) emphasize metabolic engineering of maize for elevated antioxidants, proteins, and stress resilience, alongside biomedical applications of plant-derived compounds. Recurrent themes include phenolic acids, zein hydrolysates, and sustainable grain storage. Awards & Honors: Teaching and Research Award, Tec de Monterrey (2012) Sustainable Food Security Research Award, ITESM (2016) Maize Improvement Research Award, PCCMCA (2007) Mexican Researcher Certification Level 3 (SNI) Academic Activities: He teaches advanced agro-biotechnology courses and supervises doctoral research. Funding sources include international collaborations (CIDA-CANADA, CIMMYT) and industry partnerships (Kelloggs, GrainPro).

Carlyle Farrellمشاهده پروفایل

دانشیار

• International trade
• International economics
• Third World Multinationals
• +۷ مورد دیگر

Carlyle Farrell serves as Associate Professor and Chair of the Global Management Studies Department at Toronto Metropolitan University's Ted Rogers School of Business Management, while also coordinating International Business programs in the G. Raymond Chang School of Continuing Education. With over 15 years of private-sector consulting experience across 20+ countries for organizations including the World Bank and African Development Bank, he bridges academic rigor with practical business insights in international marketing education. His academic foundation includes: B.Sc from the University of the West Indies M.Sc from the University of Guelph Ph.D from the University of Manitoba Professor Farrell's research centers on Third World Multinationals' global expansion strategies, with recent publications examining cultural distance impacts on Latin American subsidiaries and China's Belt and Road effects in Africa. His work consistently addresses how emerging market enterprises navigate institutional voids and cultural barriers, emphasizing practical applications for trade promotion and channel management. This focus stems from firsthand consulting experience across Caribbean, African, and Latin American markets. Analysis of his 14 journal publications (1985-2023) reveals evolving expertise: early work (1985-2008) concentrated on Caribbean trade and export promotion, while recent output (2011-2023) increasingly examines Chinese and Latin American multinationals through cultural/institutional lenses. His scholarship demonstrates methodological diversity spanning quantitative analysis of cultural distance, case studies of emerging market firms, and consumer behavior research, primarily published in international business and cross-cultural management journals. Key recognitions include: Toronto Metropolitan University Best New Scholar Award (2006) Transport Institute Fellowship, University of Manitoba Graduate Studies Fellowship, University of Manitoba J.L. Tennant Bursary, University of Guelph As an educator, Professor Farrell teaches international marketing across undergraduate and MBA programs while developing specialized courses like Latin American & Caribbean Business Environments. His industry experience informs active learning approaches, including marketing simulations evaluated in his 2020 pedagogy research. Though specific grant details aren't provided, his sustained collaboration with international development banks indicates robust funding for applied research on trade dynamics and emerging market strategies. While no formal lab structure is mentioned, Professor Farrell leads a research collective focused on emerging market internationalization, collaborating with scholars across Latin America, Africa, and Asia. This network facilitates comparative studies of multinational strategies while providing students with global research opportunities aligned with his expertise in Third World enterprise expansion.

• Oenology

Dr. Matthias Schmitt is a Professor at the Institute of Oenology at Geisenheim University, specializing in oenology. His work focuses on the scientific study of wine production and quality, leveraging the institute's research infrastructure in viticulture and beverage technology. He maintains office facilities at Building 6201, Room R222 on the Geisenheim campus. His research encompasses core aspects of oenology including fermentation processes, wine chemistry, and sensory evaluation methodologies. Given the institute's focus, his work likely interfaces with viticulture, microbiology, and beverage technology disciplines.

Madalina Neacsuمشاهده پروفایل

پژوهشگر ارشد

• Functional Food Development
• Sustainable Agriculture
• Nutrition Science
• +۷ مورد دیگر

Dr. Madalina Neacsu is a Senior Research Fellow at the Rowett Institute within the School of Medicine, Medical Sciences and Nutrition at the University of Aberdeen. Her research focuses on translating nutritional science into sustainable food solutions while addressing climate change challenges through innovative crop utilization. Dr. Neacsu earned her Biochemical Engineering degree (1995-2000), MSc in Bio-catalysis (2000-2001), and PhD in Natural Products Chemistry and Biotechnology (2001-2006) from University Babes-Bolyai in Romania, followed by prestigious fellowships across European institutions. Her research expertise spans functional food development, sustainable agriculture, and gut health science, with particular emphasis on underutilized crops like hemp, buckwheat, and persimmon by-products. She specializes in creating zero-waste food systems that translate scientific findings into practical nutritional solutions for chronic disease prevention. Analysis of Dr. Neacsu's recent publications reveals a consistent focus on sustainable food systems, particularly examining how hemp and buckwheat can support satiety, modulate gut bacteria, and prevent type 2 diabetes. Her work consistently bridges fundamental science with practical applications, emphasizing circular economy principles in food production. Dr. Neacsu's significant contributions have been recognized through prestigious awards: Principal's Excellence Award for Public Engagement with Research (2020) Mars Award for Polyphenol Research, International Polyphenols Conference She actively supervises PhD students including Ashley Ward, Verena Schmidt, and Ricardo Sanchez. Her research program is supported by substantial funding, including Scottish Government Strategic Research Programme grants totaling approximately £3.4 million for projects running from 2022-2027 focused on hemp as a climate-resilient crop and food reformulation. As lead of the Gut Health Theme at the Rowett Institute, Dr. Neacsu directs research on diet-microbiome interactions while actively engaging in knowledge exchange through initiatives like 'Hemp for the Future' school programs and the 'Taste of Plants' project, effectively communicating complex nutritional science to diverse audiences.

• Sustainable Food Development
• Consumer-led New Product Development
• Promotion of New Technologies
• +۶ مورد دیگر

Dr. Lei Cong is a Senior Lecturer in the Department of Agribusiness and Markets at Lincoln University's Faculty of Agribusiness and Commerce in New Zealand. With a strong interdisciplinary background spanning consumer behavior and food sciences, Dr. Cong serves as a member of the AGCM Postgraduate Committee since 2021. Dr. Cong's educational background includes a PhD from University of Otago, New Zealand, an M.Eng from Shanghai Ocean University, China, and a B.Eng from Shandong University of Technology, China. Their academic journey also includes previous positions as Lecturer in Agri-food Management and Marketing at Lincoln University (2020-2024), Tutor at University of Otago's Department of Food Science (2019), and Research Assistant at the same institution (2017-2018). Dr. Cong's research focuses on interdisciplinary Agri-food Marketing with particular interests in sustainable food development, consumer-led new product development, promotion of new technologies, and food regulation. Their work addresses critical issues such as alternative proteins, food waste reduction, consumer risk perception, country of origin effects, and cultural influences on food choices. By understanding target consumers and markets, Dr. Cong's research contributes to both academic knowledge and practical applications for food and beverage providers. Dr. Cong's publications demonstrate expertise across multiple domains including sustainable food systems, alternative proteins, consumer behavior toward novel food technologies, and food safety perceptions. Their research often takes a cross-cultural perspective, comparing consumer attitudes between China, New Zealand, the US, and other countries. The work has significant implications for food innovation, marketing strategies, and policy development in the agri-food sector. Consumer Idealised Design for Plant-based Alternatives: $5,000 NZD + $6,000 SGD Exploring consumers' perceptions across cultures: ¥60,000 Activating Māori Elements in Wine Label Design: $5,000 Alternative Protein in Commercial Human and Pet Foods: $5,000 Behavioural Insights for Food Assurance Practices: $346,000 Dr. Cong has received numerous research grants as both Principal Investigator and Co-investigator, including projects on plant-based alternatives, consumer perceptions across cultures, alternative protein products, and food assurance practices. These projects have been funded by Lincoln University, New Zealand-China Food Protection Network, and various international partners with total funding exceeding hundreds of thousands of dollars. Dr. Cong is an active member of professional organizations including The New Zealand Institute of Food Science and Technology and the International Food and Agribusiness Management Association (IFAMA). They also serve as an NZ-based Expert of New Zealand-China Food Protection Network and Committee Member of New Zealand-China Society of Science, Technology and Education.

• Wine Science
• Microbiology
• Oenology and Viticulture
• +۴ مورد دیگر

Associate Professor Bin Tian is faculty member in the Department of Wine, Food and Molecular Biosciences at Lincoln University's Faculty of Agriculture and Life Sciences. He serves as Faculty Lead for The Joint Institute of Huazhong Agricultural University and Lincoln University (2025-present) and has been actively involved in university committees including the Faculty Postgraduate Committee (2022-present) and Faculty Learning and Teaching Committee (2017-2025). Bin Tian's educational background includes a PhD from Lincoln University (New Zealand), MSc and B.Eng from Huazhong Agricultural University (China). He holds the WSET Level 4 Diploma in Wines and is fluent in Chinese (Mandarin). His research bridges wine science and microbiology with three main focuses: (1) macromolecules in grape and wine including proteins and polyphenols; (2) wine yeasts and lactic acid bacteria and their metabolites important to wine quality; and (3) utilization of winery waste such as grape pomace. His work is closely engaged with the wine industry, collaborating with local partners to solve practical issues in wine production. Catalyst: Leaders NZ-China Scientist Exchange Programme Recipient 2018 New Zealand - China Food Protection Network Emerging Researcher 2018 Academic Editor of PLOS ONE Review Editor of Frontiers in Horticulture Academic Editor, Australian Journal of Grape and Wine Research Professor Tian has supervised numerous graduate students on diverse topics related to wine science, including research on grape phenolics, microbial communities in fermentation, Saccharomyces cerevisiae characterization, tannin development in Pinot noir grapes, and utilization of grape pomace. He teaches advanced courses in oenology and wine science, including Advanced Oenology (WINE 604), Principles of Wine Science (WINE 202), and Topics in Oenology A (WINE 602). His professional affiliations include membership in the Australian Society of Viticulture and Oenology, New Zealand Microbiological Society, and American Society for Enology and Viticulture. He also serves as an examiner for Masters and PhD theses from several major Australian and New Zealand universities.

• Food Chemistry
• Beverage Technology
• Carotenoids
• +۳ مورد دیگر

Prof. Ralf Schweiggert is a Professor and head of the Institute for Beverage Research at Geisenheim University. His research integrates food chemistry, analytical technology, and process engineering to advance beverage quality and functionality. Key focus areas include: Analytical Innovation : Development of HPLC-MS, NMR, and GC-MS methods for authenticating juices and quantifying bioactive compounds like carotenoids and phenolics. Process Optimization : Engineering non-thermal techniques (e.g., spiral filter pressing) to preserve nutrients in fruit juices and studying enzymatic treatments for wine stabilization. Health-focused Applications : Investigating anti-inflammatory properties of plant pigments and glycemic responses to functional beverages. He leads multiple industry-funded projects, including cider yeast development and sugar reduction in yogurt. His recent publications emphasize phenolic compound stability, enzymatic protein management in wines, and biostimulant effects on crop quality.

• Strategic Management
• International Business
• Innovation and Entrepreneurship
• +۲ مورد دیگر

Huang Guofeng is a distinguished Professor in the Department of Business Administration at National Chengchi University's College of Commerce. With over 15 years of service at NCCU, he has progressed from Assistant Professor to his current position as a full Professor, holding additional administrative roles including Executive Director of the Doctoral Office and the MBA Program. PhD in Management (Strategic Management), University of London, UK (2005) Master's in Business and Management, University of London, UK (1999) Bachelor's in International Business, National Taiwan University (1994) Huang's research focuses on strategic management, international business, innovation and entrepreneurship, technology management, and organizational management. His work examines how firms develop competitive advantages through strategic alliances, innovation processes, and international expansion, with particular attention to the Chinese and Taiwanese business contexts. His research employs both quantitative and qualitative methods to understand complex strategic phenomena in dynamic business environments. His recent publications demonstrate a consistent focus on strategic management and international business, with increasing attention to digital transformation, platform strategies, and innovation in emerging markets. His work spans multiple subfields including strategic alliances, innovation management, institutional theory, and resource-based view applications, with a strong emphasis on empirical research in Asian contexts. Scientific Awards: National Science and Technology Council Research Awards (2023-2014) Distinguished Professor at National Chengchi University (2024) AIB 2017 Best Reviewer Award Winner Multiple Teaching Excellence Awards from NCCU College of Commerce (2009-2024) Huang has served as principal investigator for numerous research projects funded by Taiwan's Ministry of Science and Technology, focusing on topics such as AI integration in strategic management, digital transformation of SMEs, and new venture growth strategies. His research has been published in top-tier journals including Strategic Management Journal, Journal of Business Research, and Industrial and Corporate Change. He actively contributes to academic service as the召集人 (convener) for the Ministry of Education's Teaching Practice Research Program in Business and Management, and serves as Secretary-General of the Phi Tau Phi Honors Society at National Chengchi University.

Mogens Larsen Andersenمشاهده پروفایل

استاد

• Food Chemistry
• Oxidation in Foods
• Antioxidants
• +۵ مورد دیگر

Mogens Larsen Andersen serves as a Professor with special responsibilities in the Department of Food Science at the University of Copenhagen's Faculty of Science. His research centers on mechanistic understanding of oxidative changes in foods, with expertise in Electron Spin Resonance (ESR) spectroscopy applications for studying lipid/protein oxidation and molecular mobility in complex food systems. Education: PhD in Chemistry, University of Copenhagen (1993) MSc (cand.scient.) in Chemistry, University of Copenhagen (1990) Research Focus: Professor Andersen investigates antioxidant-prooxidant dynamics in food matrices, particularly in beverages (beer/wine) and dairy products. His work combines physical chemistry principles with practical food stability challenges, examining how microviscosity, phase transitions, and radical intermediates affect shelf-life. Current projects explore ozone applications for grain preservation and molecular mechanisms behind beer haze formation. Publication Trends: Recent work (2025-2026) reveals concentrated efforts in beverage stabilization (addressing oxidation in beer), dairy powder functionality , and alternative preservation methods like ozone treatment. These studies consistently bridge fundamental radical chemistry with industrial food quality challenges. Professional Engagement: Editorial Board, Journal of the American Society of Brewing Chemists (2013-present) Invited Member, Brewing Science Group (European Brewery Convention) Co-Chair, Joint Committee on Brewing Science Education (University of Copenhagen & Scandinavian Brewing School) Teaching & Mentoring: He leads the BSc "Food Chemistry" course and PhD "ESR Spectroscopy" course while contributing to beverage technology and brewing modules. Though specific student names aren't documented, his courses train next-generation food scientists in analytical techniques and stability mechanisms. Research Infrastructure: Andersen operates within the Ingredient and Dairy Technology section, utilizing ESR spectroscopy facilities for radical studies while collaborating with brewing industry partners through the European Brewery Convention network.

• Enology
• Wine Chemistry
• Beverage Technology
• +۱ مورد دیگر

Oliver Weis is a Professor in the Department of Enology at Geisenheim University, located in Geisenheim, Germany. Geisenheim University is renowned for its programs in viticulture, enology, and horticulture, and Professor Weis contributes significantly to the Department of Enology through his teaching and research. His work focuses on the scientific aspects of winemaking and beverage production, including the chemical processes and technological innovations that define modern enology. Professor Weis's research program encompasses several key areas: Enology: The science of winemaking, including fermentation and aging processes. Wine Chemistry: Analysis of the chemical composition of wines and its impact on quality and sensory properties. Beverage Technology: Development and optimization of production techniques for wines and other beverages. Fermentation Science: Study of microbial activity and biochemical reactions during fermentation.