Thamani Freedom Gondo is affiliated with the Lund University Centre for Analysis and Synthesis , focusing on Food Science and Bioactive Compounds . Their work emphasizes analytical techniques for plant-based and marine food resources, particularly using supercritical fluid extraction . Key affiliations: Lund University, FORMAS-funded projects Research themes: Bioactive compound analysis, polyphenol characterization, sustainable food processing Recent publications highlight advancements in phlorotannin analysis from brown seaweeds and Lactiplantibacillus plantarum applications in non-dairy fermentation. Their 2023 work on ternary solvent systems demonstrated high selectivity in seaweed extraction.
Dr. V.M. (Bala) Balasubramaniam is a Professor in the Department of Food Science and Technology at The Ohio State University. He holds editorial roles in food engineering journals and is a Fellow of IFT and IUFoST. His research focuses on clean food manufacturing technologies, particularly high-pressure and nonthermal methods, emphasizing microbial inactivation and nutrient preservation. He teaches unit operations in food engineering and contributes to industry via short courses and pilot plant demonstrations. Education: B.S. (Tamil Nadu Agricultural University), M.S. (Asian Institute of Technology), Ph.D. (Ohio State University). Research Interests: Thermal/nonthermal processing, food safety/quality modeling, and innovative applications of high-pressure technologies. Recent work includes ultra-shear technology development and superheated steam sanitation. Over 100 scientific papers, 20 book chapters, and co-edited books on high-pressure processing. Awards include the 2021 IFT Research & Development Award and 2017 Calvert L. Willey Award. Advising: Supervises graduate students like Liz Astorga Oquendo and Shruthy Seshadrinathan. Industrial outreach includes a USDA consortium for ultra-shear commercialization. Labs/teams focus on pilot-scale equipment testing and microbial efficacy studies.
Dr. Li Shen is an Associate Professor at the Copernicus Institute of Sustainable Development , Utrecht University since 2015. She holds the Energy & Resources group and has been active in sustainability assessment of materials and energy systems since completing her PhD in 2011. Education: BEng (Mechanical Engineering, cum laude 1999, Shanghai) MSc (Sustainable Development, track Energy and Resources 2006, Utrecht University) PhD (2011, Utrecht University, thesis: Bio-based and Recycled Polymers for Cleaner Production – an Assessment of Plastics and Fibres ) Research Interests: Dr. Shen specializes in Life Cycle Assessment and Technological Sustainability Evaluation of Bio-based Plastics , Plastics Recycling , Waste Management , and Nanomaterials . Her work bridges Environmental Science , Chemical Engineering , and Sustainable Development through rigorous system analysis. Scientific Publications: Leading expert in Circular Economy applications for plastics Developed Ex-ante LCA frameworks for emerging materials Key contributor to PEF Bio-based Bottle sustainability analysis Active in Telescope Energy Systems sustainability Published in Nature Communications , Science of the Total Environment , and Journal of Cleaner Production Teaching: Responsible instructor for Advanced Energy Analysis in the Master Energy Science program. Also teaches Life Cycle Assessment and Sustainable Resources Use in the Global Sustainability Science bachelor program. Supervises numerous master thesis projects from Energy Science (ES), Sustainable Development (SD-EM), and Science for Energy Innovation (SBI) programs.
Zohreh Pourzolfaghar is an Assistant Professor in Management Information Systems (MIS) at the School of Business, Maynooth University (MU). She serves as Director of the IT-Enable Innovation Programme and cluster lead for the Digital Construction cluster at the Innovation Value Institute (IVI). She is also a member of Lero, the SFI Research Centre for Software. Education: PhD in Project Management (University Putra Malaysia, 2011); MSc in Management Systems and Productivity; BSc in Software Engineering. Research Interests : Focuses on digital transformation for SMEs, information management in construction, and smart city architectures. Leads EU-funded projects like EnTrust (agri-data governance), DIGI+ (sustainable digital transformation), and DigiFABs (food & beverage SMEs). Co-PI for projects such as GDI-IE (genomic data infrastructure) and PERFORM (digital retail innovation). Grants & Awards : Secured funding from SFI, Enterprise Ireland, and EU. Notable awards include the BIM Hero Award (2022) and Research Engaged Award (2022). Teaching : Courses include Digital Business, Digital Technology Governance, and Enterprise Architecture. Advises PhD students in MIS and digital transformation. Industry Collaboration : Works with firms like ArcDox and Corballis Technologies on BIM standards and data governance. Active in national and EU policy networks, including NSAI committees.
Professor Janet McColl-Kennedy is a leading figure in marketing and service science at The University of Queensland's Business School. She serves as Program Lead for Innovation Pathways (FaBA) and co-founded the Service Innovation Alliance (SIA) research hub, focusing on customer experience, AI, digital transformation, and sustainability. With Fellow status in the Academy of the Social Sciences in Australia and the Australian and New Zealand Marketing Academy, she holds international recognition including Research.com's World's Best Business Scientists ranking and the Christopher Lovelock Career Contributions to the Services Discipline Award (2025). University of Queensland Business School Honorary Visiting Professor, Cambridge Service Alliance Research Collaborator, University of Cambridge Her research spans customer experience management, service ecosystems, digital transformation, and healthcare services. She has pioneered frameworks for customer value co-creation and service recovery strategies, integrating AI and behavioral science. Her 2019 paper on customer experience insights was implemented by a major B2B organization, while her work on value co-creation improved outcomes at Lutheran Community Care. Recent publications focus on AI impacts in food and beverage services, sustainable service ecosystems, and digital health interventions. She has secured over $89 million in competitive grants, including multiple ARC Linkage and Discovery Projects, and leads cross-disciplinary teams with institutions like Cambridge University and Arizona State University. 2024 - ARC College of Experts appointment 2023 - Bo Edvardsson Industry Impact in Services Award 2022 - Elected Fellow of Academy of the Social Sciences in Australia 2021 - Clarivate Highly Cited Researcher 2018 - Ranked most influential marketing academic in Australia With over 220 publications and a Google Scholar H-index of 62, she has mentored 15 PhD students and examined theses at multiple universities. Her teaching spans 30+ years across undergraduate, postgraduate, and executive programs in Australia, USA, Italy, China, and Korea, with awards for blended learning and corporate education.
Nadia Shardt is an Associate Professor in the Department of Chemical Engineering at the Norwegian University of Science and Technology (NTNU). Her research focuses on interfacial thermodynamics, particularly in systems with nanoscale curvature, with applications spanning atmospheric science, biomedical cryopreservation, and industrial process optimization. She contributes to teaching courses such as TKP4580 - Chemical Engineering Specialization Project and KP3100 - Chemical Engineering . PhD in Chemical Engineering (University of Alberta, 2019) BSc in Chemical Engineering (University of Alberta, 2015) Postdoctoral researcher at ETH Zurich (2020-2022) Her work addresses fundamental challenges in phase behavior under curvature constraints, combining microfluidic experimentation , Gibbsian thermodynamic modeling , and machine learning techniques to study systems like CO 2 storage media, cloud microphysics, and food emulsions. Recent publications emphasize surface tension modeling for complex multi-component systems and cryoprotectant loading efficiency. Scientific awards include the ETH Postdoctoral Fellowship Natural Sciences and Engineering Research Council of Canada (NSERC) Postdoctoral Fellowship Outstanding Academic Fellows Programme 2024-2028
Professor Soo-Yeun Lee is a leading Sensory Scientist and academic leader at Washington State University (WSU), serving as Director of the School of Food Science since 2023. She holds a Ph.D. in Food Science from the University of California, Davis, and a B.S. in Food Engineering from Yonsei University, Seoul. Previously, she served as a Professor at the University of Illinois, Urbana-Champaign (UIUC) from 2001-2022, with administrative roles including Assistant Dean and Associate Head. Her research focuses on sensory science and healthful eating, addressing challenges in sodium and sugar reduction, functional food development, and understanding consumer behavior. Notable projects include strategies to enhance taste retention in low-sodium foods and analyzing picky eating behaviors in children. She has published over 100 papers, with recent works exploring remote consumer testing methodologies and sodium reduction perceptions in the food industry. Lee has received numerous awards, including the Fred W. Tanner Lectureship (2021), Paul A. Funk Award (2018), and Samuel Cate Prescott Award (2011). She actively contributes to professional service roles, such as chairing USDA review panels and serving on the IFT Board of Directors. As a mentor, she has shaped food science education through teaching awards and leadership in curriculum development.
Julie M. Goddard is a Professor of Food Science at Cornell University , affiliated with the College of Agriculture and Life Sciences and the Department of Food Science . Her research focuses on Biomaterials and Biointerfaces , with emphasis on food quality, safety, and sustainability. She leads the Goddard Research Group, which develops innovative polymeric materials and coatings for food packaging, bioprocessing, and equipment. Key projects include antimicrobial/nonfouling coatings, biocatalytic materials, and active packaging to reduce synthetic additives and food waste. Dr. Goddard holds a Bachelor of Science (1999) and Ph.D. (2008) in Food Science from Cornell University. Her work is supported by grants from USDA NIFA, NIH, NSF, and FFAR. Notable awards include the National Excellence in Multistate Research Award (2019) , APLU Junior Moulton Medal (2015) , and Institute of Food Technologists Young Scientist Award (2013) . Her research spans nonmigratory active packaging (e.g., antioxidant, antimicrobial films), biofilm inhibition , and enzyme immobilization . Recent articles highlight advancements in PETase engineering for microplastic degradation and optimization of curcumin-grafted biodegradable materials. She collaborates across disciplines, including materials science, chemical engineering, and microbiology. Labs/Teams: The Goddard Group operates in Stocking Hall, Cornell. Projects include biocatalytic packaging , hydrogen sulfide formation in canned beverages , and consumer acceptance of novel food technologies . Key grants fund exploration of bio-based materials and food safety innovations.
Can ÖZCAN is an Assistant Professor and Head of the Industrial Design Department at İzmir University of Economics (IUE) since 2006. He holds a PhD in Semiotics from Dokuz Eylül University and is the Director of EKOTAM Design Research and Application Center. His academic career includes roles at Izmir Institute of Technology and Yeditepe University, where he contributed to department establishment and curriculum development. Education: B.ID (Middle East Technical University), MSc/PhD (Dokuz Eylül University, Semiotics) Research focuses on Design Project Management, History of Industrial Design, Design Education, and Semiotics. He explores design's role in crime prevention, cultural industries, and food packaging through projects like 'Secure Urban Environments by Design' and 'Menemen Pottery Development Model'. Administratively, he led EKOTAM (2011–present) and managed industry collaborations in product/service design, brand development, and franchising. His courses include advanced topics in design management, semiotics, and design history. Notable projects include EU-funded urban security frameworks and brand identity studies for Turkish agricultural products. He has advised over a dozen graduate theses on topics ranging from yacht design to sustainability in cities.
Maria Manuela Pintado is Full Professor and Director of CBQF research center at Universidade Católica Portuguesa's Faculty of Biotechnology. She leads interdisciplinary research in sustainable food systems and functional ingredients. Research domains include: Valorization of agro-industrial byproducts Development of bioactive edible films Design of functional foods for chronic disease prevention Circular economy applications in food systems Recent publications (2023-2025) show strong focus on sustainable biomaterials and health-promoting ingredients, with notable increases in circular economy applications and precision nutrition studies. Key innovations include antiviral biopolymers from yeast and bioactive films for food preservation. Awards include recognition for circular economy innovations and upcycling research. Directs extensive EU-funded projects including THRIVE (€4M) and CIRCUL-A-BILITY, supervising large research teams and industrial partnerships.
Prof. Xing Yang is a Professor at KU Leuven's Institute for Sustainable Metals and Minerals (ISM2), leading the Process Engineering for Sustainable Systems (ProcESS) research group. His work focuses on developing membrane-based technologies for sustainable resource recovery and environmental protection, with strong emphasis on metallurgical and wastewater applications. His research centers on advanced membrane engineering for separation processes, particularly membrane distillation, electrodialysis, and solvent extraction-based systems. Key interests include designing stimuli-responsive membranes, optimizing ion-selective transport, and developing energy-efficient processes for metal recovery from end-of-life batteries and industrial waste streams. His work bridges materials science, chemical engineering, and environmental sustainability to address critical resource scarcity challenges. Analysis of his 15 most recent publications (2024-2025) reveals a dominant focus on lithium and transition metal recovery through electro-driven membrane processes. He pioneers innovations in membrane architecture – including macrocycle-based channels, zwitterionic coatings, and PVDF modifications – to achieve unprecedented selectivity in complex matrices. His research consistently targets industrial applicability, with demonstrated applications in battery recycling, wastewater valorization, and CO 2 capture systems. The ProcESS research group operates within KU Leuven's Institute for Sustainable Metals and Minerals, collaborating across metallurgy, environmental engineering, and materials science disciplines. Their work integrates experimental membrane fabrication with process modeling to develop scalable solutions for circular economy implementation in resource-intensive industries.
Charles Spence is Professor of Experimental Psychology at the University of Oxford and Fellow of Somerville College, where he heads the Crossmodal Research Laboratory. His work bridges cognitive neuroscience with real-world applications in multisensory design, spanning food science, human-computer interaction, and environmental psychology. Spence's research centers on how the brain integrates sensory inputs (sight, sound, touch, taste, smell) to form unified perceptual experiences. This foundational work drives innovations in sensory marketing, product design, and human factors engineering, with significant implications for optimizing everyday interactions with technology and environments. His approach combines rigorous laboratory experimentation with industry collaborations to translate theoretical insights into practical solutions. Recent publications demonstrate a clear trajectory toward applied crossmodal research, particularly in consumer contexts. His 2025 output reveals growing emphasis on digital commerce environments, nature-food perception interactions, and multisensory flavor enhancement—showcasing how sensory cues can be strategically deployed to influence behavior in retail, dining, and digital platforms. His major recognitions include: 10th Experimental Psychology Society Prize British Psychology Society Cognitive Section Award Paul Bertelson Award (Young European Cognitive Psychologist of the Year) Friedrich Wilhelm Bessel Research Award 2008 IG Nobel Prize for Nutrition (for 'sonic crisp' research) Spence maintains extensive industry partnerships, having consulted for Toyota on multisensory warning systems, ICI on environmental psychology, and Heston Blumenthal's Fat Duck restaurant on culinary innovation. His research attracts significant commercial funding through these collaborations, though specific grant details aren't publicly itemized. The Crossmodal Research Laboratory operates as an interdisciplinary hub where psychologists, neuroscientists, and industry partners investigate sensory integration mechanisms. Current projects focus on optimizing driver alert systems, designing immersive food experiences, and understanding how built environments affect cognitive performance—maintaining Spence's legacy of translating basic science into tangible human benefits.
Milica Luković is an Associate Professor at the Faculty of Hotel Management and Tourism (University of Kragujevac). Her career spans roles in Natural Resource Management , Ecotourism , and Food and Beverage Management , with a focus on sustainable practices. Education: BSc in Biology, University of Belgrade (2008) MSc in Agriculture, University of Belgrade (2011) PhD in Agriculture, University of Belgrade (2019) Research interests center on sustainable tourism , nature conservation , ethnobotany , and ethnogastronomy , particularly in the context of rural development and biocultural heritage. Her work integrates ecological studies with tourism frameworks for environmental stewardship. Recent publications (2022–2025) explore topics like halophytic vegetation , regenerative tourism in biosphere reserves, and traditional food products in pandemic-era tourism. These span disciplines including Food Science , Ecosystem Services , and Environmental Management . Projects include collaborations with The Rufford Foundation on coastal and saline ecosystem conservation and UNESCO-MaB initiatives related to climate change and biosphere reserves.
Calum Holmes is an Associate Professor at Heriot-Watt University, affiliated with the School of Engineering & Physical Sciences and the Institute of Biological Chemistry, Biophysics and Bioengineering. His research focuses on distilling science, brewing chemistry, and the optimization of malt whisky production processes. Key areas include volatile compound analysis, aroma development, and sustainable agricultural practices in beverage production. Holmes contributes to UN Sustainable Development Goals through his work on resource-efficient distilling methods and heritage grain utilization. Education details are not explicitly provided, but his research aligns with advanced studies in chemical engineering and food science. His recent work explores topics such as ester composition in whisky, tropical aroma profiles, and roasted malt impacts on spirit quality. Holmes is an active member of professional organizations like the Institute of Brewing and Distilling and has delivered invited lectures on topics including heritage barley applications and ancient grain utilization in modern malting. His publications emphasize analytical methodologies and sensory science in alcoholic beverage research. Collaborations span academic and industrial partners, focusing on innovation in distilling processes and product quality. Holmes' research also addresses forensic aspects of alcohol analysis, as seen in his work on Widmark equation uncertainties in beer alcohol content calculations.
Anubhav Pratap-Singh is an Associate Professor in the Food, Nutrition and Health department within the Faculty of Land and Food Systems at the University of British Columbia, where he holds the Food and Beverage Innovation Professorship. He leads the UBC Food Process Engineering Laboratory and his research spans environmental and natural resources economics, food chemistry (including fermentation), and natural resource management. His primary research interests focus on agri-food transformation, cold plasma food engineering, food processing, functional foods, heat transfer, high pressure mass transfer, novel non-thermal processing, nutraceuticals, pasteurization, and pulsed light sterilization. Dr. Pratap-Singh's work addresses fundamental questions about the impact of food processing on food quality, how technology can maximize desirable effects while minimizing deleterious ones to feed the growing global population, and how to ensure food safety and nutrition for all socioeconomic groups. His research program is organized around three main pillars: developing novel processing technologies for food preservation, developing technologies for food fortification, and modeling the human GI tract to understand the interaction between food processing and human health. He has made significant contributions to sonic mixing technology for thermal processing and pulsed UV light processing for food surface decontamination, with particular expertise in processing of liquid particulate matter. Dr. Pratap-Singh has received numerous prestigious awards throughout his career, including the Banting Fellowship (2016) and Green College Leading Scholar award (2017). His work has been recognized with the Young Entrepreneur Award (2009), IFTPS Graduate Scholar designation (2014), and Gold Medal from the Institute for Thermal Processing Specialists (2014), among other fellowships and honors. He is affiliated with the BioProducts Institute and Materials and Manufacturing Research Institute at UBC, and supervises graduate students in Food Science (MSc and PhD programs). His laboratory focuses on interdisciplinary research that addresses critical challenges in food science, with implications for feeding the projected 10 billion people by 2050 while countering negative public perceptions around processed foods.
