Beverage Processing Technology Professors and Supervisors

Olivier FOURCADETمشاهده پروفایل

استاد آموزشی

Higher School of Economic and Commercial SciencesFrance

Olivier FOURCADET is a Teaching Professor at ESSEC Business School's School of Management, specializing in Strategy and Sustainable Development within the Management Department. He has been a faculty member at ESSEC since 1999, progressing from Assistant Teaching Professor to his current position as Teaching Professor since 2016. He also co-holds the ESSEC FOOD Chair (2020-2026) and previously held the European Chair in Food Excellence (2006-2010). His academic background is uniquely interdisciplinary, holding a Doctorate in Veterinary Medicine from École Nationale Vétérinaire d'Alfort (1987), an M.Sc. in Agri-Food Business Management from ESSEC Business School (1989), and a Ph.D. in Applied and Agricultural Economics from the University of Wisconsin-Madison (1995). This diverse foundation informs his distinctive approach to food industry challenges. Professor Fourcadet's research focuses on strategic management within the agri-food sector, with particular expertise in crisis management, uncertainty navigation, and sustainable development. His work spans theoretical frameworks and practical applications, notably through the development of the Madilon simulation for health and media crisis training. His research demonstrates consistent attention to real-world food industry challenges including BSE crises, organic labeling effectiveness, and strategic responses to market disruptions. His publication record reveals a strong focus on practical applications of strategic management in food systems, with recent work emphasizing uncertainty management in declining markets and strategic foresight in food chains. The research shows evolution from earlier work on pricing policy and biotechnology business models toward contemporary challenges in food sustainability and crisis management. 2019: Regards croisés sur l'Imaginaire de la Robomobilité grant from French Ministry of Sustainable Development and Solidarities Professor Fourcadet actively supervises Professional MS theses and provides apprenticeship tutoring. His extensive industry connections through Bpifrance, FranceAgrimer, and various food industry organizations provide students with exceptional practical learning opportunities. As co-holder of the ESSEC FOOD Chair, he leads research initiatives focused on sustainable food innovation and future food business models. His laboratory activities center around the FOOD Chair, where he investigates emerging challenges and opportunities in the food sector. The Chair serves as a hub for collaboration between academia and industry, addressing critical issues in food sustainability, innovation, and strategic management.

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Mark Bradburyمشاهده پروفایل

مدرس

La Trobe UniversityAustralia

Dr. Mark Bradbury is a Lecturer in the Department of Food, Nutrition and Dietetics at La Trobe University, Australia. His research centers on applied food safety with emphasis on regulatory frameworks, social innovations, and technological advancements for safe and nutritious food production, particularly fresh fruits and vegetables. He actively advocates for sustainable, inclusive, and just food systems globally. His educational qualifications include: PhD in Food Science and Technology from Federation University, Ballarat Bachelor of Applied Science (Honors Class I) in Food Science and Technology from Federation University, Ballarat Dr. Bradbury's research spans food safety , microbiology , and sustainable food systems , with expertise in pathogen behavior in agricultural environments, food preservation technologies, and policy analysis. His work on fresh produce safety examines microbial contamination in soils, manure-amended fields, and postharvest treatments. He investigates food security challenges in developing nations and contributes to UN Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health), and 12 (Responsible Consumption). Analysis of his 15 most recent publications (2015-2025) reveals consistent focus on foodborne pathogen dynamics (Salmonella, E. coli, Listeria), policy implementation in Sri Lanka and Australia, and innovative preservation techniques . His research integrates genomic analysis, environmental microbiology, and cross-sector partnerships, demonstrating strong industry-government-academia collaboration for real-world impact. Dr. Bradbury actively supervises Masters and PhD students while leading collaborative projects with government agencies, NGOs, and industry partners. His work includes field studies on pathogen persistence in agricultural soils, food safety policy evaluations, and development of preservation technologies for fresh produce. His research operates through multidisciplinary teams addressing food safety challenges across Australia and internationally, with particular emphasis on translating scientific findings into practical industry applications and policy recommendations for safer food systems.

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Carmen Hernández Brenesمشاهده پروفایل

استاد

Monterrey Institute of TechnologyMexico

Carmen Hernández Brenes is a Full Professor and Researcher in the Department of Bioengineering at Tecnologico de Monterrey's Campus Monterrey. She directs the Institute for Obesity Research and leads significant work in Biochemistry Technology and Food Processing. Her research group has published in prestigious peer-reviewed journals and holds more than 18 granted international patents. Her educational background includes: Ph.D. in Food Science from University of Arkansas (USA) M.Sc. in Food Science and Technology from Texas A&M University (USA) B.Sc. in Food Engineering from Tecnologico de Monterrey (Mexico) Hernández-Brenes specializes in food metabolomics and health, focusing on emerging extraction/processing technologies to improve nutritional stability, safety, and flavor of processed foods. Her research group employs chemical analytical techniques, sensory evaluation, biometrics and informatics tools to enhance foods and bioproducts. A parallel research line develops natural alternatives to synthetic food additives, particularly avocado lipids for applications across food, pharmaceutical and cosmetic industries. Her recent publications (2023-2025) demonstrate a strong focus on food authentication methods, particularly for beer and avocado oil, alongside research on functional foods, gut microbiota interactions, and innovative processing techniques like high hydrostatic pressure. These works span food chemistry, analytical methods, nutritional biochemistry, and sensory evaluation. Her scientific distinctions include: Level 2 Scientist from Mexican National Research System (SNI) Certified Food Scientist (CFS) from Institute of Food Technologists Lead Instructor for FDA-FSMA Preventive Controls courses Professional Member Distinction from IFT (2003) Mexican Researcher Certification Level 3 As an educator, she teaches undergraduate courses in Sensory Evaluation, Nutrigenomics and International Certification in Food Safety, while directing graduate student research. Her research group actively pursues projects in food processing technologies, with particular emphasis on sustainable applications aligned with UN Sustainable Development Goals including Zero Hunger, Good Health and Well-being, and Responsible Consumption and Production.

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Erik Martellaمشاهده پروفایل

مدرس

Appalachian State UniversityUnited States

Erik Martella serves as a Lecturer and Wine Specialist within the Department of Chemistry and Fermentation Sciences at Appalachian State University, operating from East Hall 372 with contact phone (828) 262-8138. His research focuses on the intersection of chemistry and fermentation processes, specializing in enological applications and wine production science. This work bridges theoretical chemical principles with industrial fermentation practices, particularly in viticulture and beverage chemistry. While specific awards and publications aren't documented in available materials, his role emphasizes practical applications in fermentation technology and wine science education. His contributions support the department's mission in advancing fermentation-related academic programs and industry partnerships.

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Mark Stroblمشاهده پروفایل

استاد

Geisenheim UniversityGermany

Prof. Dr. Mark Strobl serves as Professor for Beverage Processing Technology within the Department of Beverage Research at Hochschule Geisenheim University, a specialized institution focused on viticulture, horticulture, and beverage sciences. His academic work bridges technical beverage processing with historical analysis of alcoholic substances, reflecting the unique interdisciplinary focus of Geisenheim University. Dr. Strobl's research spans multiple domains within beverage science, with particular emphasis on wine and beer processing technologies, bottling and packaging innovations, and historical examinations of alcohol and drug use. His work demonstrates a distinctive blend of technical expertise in beverage production combined with historical and cultural perspectives on substances. He has published extensively on topics ranging from inertization techniques in bottling to the historical development of breweries in Germany, showing both practical industry relevance and scholarly depth. Analysis of his recent publications reveals a consistent focus on beverage processing technology, particularly bottling and preservation methods, alongside a parallel scholarly interest in the historical context of alcohol and drugs. His work on the Riegeler Brewery demonstrates expertise in historical industrial development, while his multi-part series on the history of alcohol shows dedication to documenting cultural relationships with substances. This dual focus creates a unique research profile that connects technical beverage science with humanities perspectives. Dr. Strobl is actively engaged with industry through numerous presentations at professional conferences including events by the VLB (Versuchs- und Lehranstalt für Brauerei in Berlin), AWBR (Academy of Wine Business Research), and various brewing and winemaking associations. His presentation topics cover practical industry concerns like packaging technology, microplastics in water, and sustainability, demonstrating his role as a bridge between academic research and industry application. His academic contributions extend to teaching and public outreach, with presentations at educational institutions and clinics addressing topics from water safety to the neuroscience of tasting. This reflects Geisenheim University's mission of connecting specialized academic knowledge with broader societal contexts and practical applications in the beverage industry.

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Simone Loos-Theisenمشاهده پروفایل

استاد

Geisenheim UniversityGermany

Prof. Dr. Simone Loos-Theisen serves as Professor and Deputy Head of the Department of Food Safety at Geisenheim University. She has held her professorship since 2016 and has been working at the university since 2015. Her academic career spans food safety research, analytical chemistry, and microbiology with a focus on allergen detection methods. Biology with focus on microbiology and mathematics at Johannes Gutenberg-University Mainz PhD from Saarland University (1999) on yeast toxin research Prof. Loos-Theisen's research centers on food safety analytics, particularly the development and optimization of detection methods for food allergens. Her work addresses critical challenges in food safety testing, including the reduced effectiveness of standard ELISA methods when analyzing processed foods like roasted nuts. She has pioneered approaches to improve allergen detection in complex food matrices, with significant contributions to gluten and nut allergen analysis. Her research bridges fundamental science with practical applications in food production and safety control systems. Analysis of Prof. Loos-Theisen's publication record reveals a strong focus on analytical method development for food safety testing, particularly ELISA-based detection systems. Her work consistently addresses the challenges of detecting allergens in processed foods, where conventional methods often fail due to protein denaturation during heating. She has made significant contributions to understanding how food processing affects allergen detection and has developed improved methodologies accordingly. Her research spans food chemistry, analytical biochemistry, and practical food safety applications. Prof. Loos-Theisen actively participates in academic advising and research supervision. She has been involved in cooperative work-study programs and serves as a key figure in the Food Safety bachelor's program at Geisenheim University. Her teaching extends to professional development through presentations at industry events and academic conferences. She leads significant research projects funded by governmental and institutional sources, including the Federal Ministry of Education and Research and the Hessen State Ministry. Current projects focus on optimizing hygiene measures in vegetable production and identifying allergenic potential in food processing chains. Prof. Loos-Theisen maintains strong connections between academic research and industry applications through her work with the Department of Food Safety, where she applies scientific rigor to practical food safety challenges facing the food industry.

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Christian von Wallbrunnمشاهده پروفایل

استاد

Geisenheim UniversityGermany

Christian von Wallbrunn is a Professor in the Department of Microbiology & Biochemistry at Hochschule Geisenheim University, a leading institution for viticulture and enology research in Germany. He serves on the university Senate and maintains an active research program focused on wine microbiology and fermentation science. Professor von Wallbrunn's research primarily centers on non-Saccharomyces yeasts, particularly Hanseniaspora species, and their applications in winemaking. His work spans microbial diversity in wine production, aroma compound synthesis, yeast genetics, and microbial quality control. He has developed expertise in yeast identification techniques including FTIR spectroscopy and molecular methods for strain typing. His recent publications (2019-2024) reveal a strong focus on innovative yeast applications in winemaking, with particular emphasis on Hanseniaspora species, genetic modification of wine yeasts, aroma profile analysis, and microbial interactions during fermentation. His research combines fundamental microbiology with practical applications for the wine industry, addressing challenges related to wine quality, flavor development, and microbial safety. Professor von Wallbrunn has presented his research at numerous international conferences including the International Conference on Yeast Genetics and Molecular Biology and the ASEV National Conference. His work demonstrates consistent collaboration with international researchers, particularly with South African and Australian scientists. As a faculty member at Geisenheim, he contributes to the university's mission of advancing knowledge in viticulture, oenology, and related fields through rigorous scientific investigation and practical application in the wine industry.

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Maria Teresa Simone-Charterisمشاهده پروفایل

مدرس

University of Southern BrittanyFrance

Maria Teresa Simone-Charteris serves as Lecturer in Travel & Tourism Management within the Department of Hospitality, Tourism and Events Management at Ulster University Business School, Coleraine campus. She concurrently holds the role of Placement Tutor for international travel and tourism management degree students. Her academic credentials include: BSc Hons Travel and Tourism Management (Ulster University, 2005) Level 2 Intermediate Certificate in Wines and Spirits (WSET, England, 2006) Postgraduate Certificate in Higher Education Practice (Ulster University, 2016) PhD candidate researching religious-political tourism interconnections in Northern Ireland Research focuses on religious pilgrimage tourism and dark/political tourism within conflict-affected regions, examining how tourism facilitates peace reconciliation processes . Her work extends to food and wine tourism economies, analyzing craft beverage tourism's regional development impacts through festivals and distillery experiences. Current investigations explore digital mediation in sensitive heritage contexts. Publication trends reveal consistent engagement with Northern Ireland's post-conflict tourism landscape, evolving from political mural studies toward digital experience innovation and generational consumer analysis in dark tourism contexts, while maintaining strong industry-academia linkages. Professional recognition includes: Fellowship of the Higher Education Academy SEDA's 'Enhancing Academic Practice in the Disciplines' award (2016) With 14+ years of industry experience spanning restaurant supervision, tour guiding, language training, and pub management, she integrates practical insights into undergraduate/postgraduate teaching across tourism, transport, and management modules. External roles include journal reviewing for Journal of Management, Spirituality & Religion and International Journal of Religious Tourism and Pilgrimage , visiting lectureship at HTMi Switzerland, and CABI subject reviewing. Her research demonstrates measurable impact with 96 Scopus citations and h-index of 4. Active participation in academic networks includes editorial board contributions and international collaborations focused on tourism's role in sustainable development.

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Sarah Bauerمشاهده پروفایل

استادیار

Mercer UniversityUnited States

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.

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Lukasz Krychمشاهده پروفایل

دانشیار

University of CopenhagenDenmark

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.

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Iben Lykke Petersenمشاهده پروفایل

دانشیار

University of CopenhagenDenmark

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.

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Brittany Nelson-Cheesemanمشاهده پروفایل

استاد

Thomas CollegeUnited States

Brittany Nelson-Cheeseman is a Professor and Director of Materials Science and Engineering in the Mechanical Engineering Department at the University of St. Thomas' School of Engineering. She holds leadership responsibilities as Director while maintaining an active research program and teaching undergraduate and graduate courses in materials science and engineering. Her educational background includes: PhD in Materials Science and Engineering from University of California, Berkeley (with Designated Emphasis in Nanoscale Science and Engineering) MS in Materials Science and Engineering from University of California, Berkeley BS in Materials Science and Engineering from University of Wisconsin, Madison Nelson-Cheeseman's research focuses on novel composite materials for additive manufacturing, particularly magnetic elastomer smart materials that achieve remote contactless motion for soft robotic applications. Her expertise spans electronic and magnetic materials, nanomaterials, thin films, functional composites, 3D-printing, smart materials, and materials characterization. She has extensive experience utilizing national laboratory facilities across the US, particularly with synchrotron radiation techniques for materials characterization. Her work bridges fundamental materials science with practical applications in soft robotics, medical devices, and energy systems. Analysis of her recent publications reveals a clear research trajectory from fundamental studies of complex oxides and thin film heterostructures toward applied research in magnetic materials for additive manufacturing. Her work demonstrates increasing focus on 3D printed magnetic composites, with particular emphasis on controlling magnetic properties through printing parameters, infill patterns, and magnetic annealing techniques. This evolution shows her ability to translate fundamental materials knowledge into practical engineering applications. Her scientific recognition includes: Editor's Pick selection in AIP Advances (2022) APL Materials Editor's Pick (2014) PRB Editor's Suggestion (2010) Featured in Virtual Journal of Nanoscale Science and Technology (2010 and 2007) Nelson-Cheeseman is actively involved in engineering education, teaching courses including Engineering Materials, Smart Materials, and Materials Engineering. She serves as an advisor for the Senior Design Clinic in Peru, demonstrating her commitment to global engineering education. Her educational background includes postdoctoral research at Argonne National Laboratory and work at the Institut de Ciencia de Materials at the Universitat Autonoma de Barcelona. She has also participated in Semester at Sea, taking liberal arts courses while visiting 11 different countries, reflecting her passion for intercultural learning. Her research group develops novel composite materials for additive manufacturing, focusing on magnetic elastomer smart materials for soft robotic applications inside the human body or vessels. She maintains national and international collaborations and utilizes advanced facilities including oxide molecular beam epitaxy (MBE) at national laboratories.

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Nanna Viereckمشاهده پروفایل

دانشیار

University of CopenhagenDenmark

Nanna Viereck serves as an Associate Professor in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in Food Analytics and Biotechnology within the Spectroscopy & Chemometrics section. She has held this position since 2009 and additionally serves as vice-manager of her section and Deputy Head of Research for the Department since 2014. Her academic journey includes an Assistant Professor role from 2003-2009, a postdoctoral position at Risø National Laboratory (2002-2003), and a brief research visit to Adelaide University (2003). PhD in Life Sciences and Chemistry, Roskilde University (2002) MSc in Laboratory of Molecular Spectroscopy, University of Copenhagen (1997) Nanna's research centers on NMR spectroscopy applications in food science, with expertise in both liquid and solid state low and high field NMR for food systems analysis and metabolomics. She has developed quantitative NMR methods for food quality screening using multivariate data analysis approaches. Her work spans diverse food matrices including pectins/alginates, carbohydrates, lipids, and whole foods like dairy products, cereals, and beverages. She has contributed significantly to the Department's metabolomics platform development and conducts research on NMR studies of biological tissues and biofluids. Analysis of her publication record reveals consistent contributions to food science and analytical chemistry, with particular emphasis on NMR spectroscopy applications. Her work shows progression from fundamental NMR methodology development to applied food quality and metabolomics research, with increasing interdisciplinary collaboration across nutrition, plant science, and dairy technology fields. Nanna actively supervises students, having guided 10 MSc students since 2004 and co-supervised 2 PhD students since 2008. She has secured research funding reflected in her 42 research outputs including journal articles, book chapters, and conference presentations, with an H-index of 9 as of 2015. She has organized significant conferences including the innovation conference 'Fødevareingredienser – et dansk væksteventyr' (2013) and co-chaired the annual inSPIReFOOD conference (2013-2014). As a member of Biopeople's Food & Health working party and manager of the inSPIRe pillar for process analytical technology, she maintains strong connections between academic research and industry applications. Her leadership extends to course development, including Quantitative Bio-spectroscopy and Food Entrepreneurship courses taught in collaboration with DTU.

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