Ksenia Morozova is a researcher at the Free University of Bozen-Bolzano's Faculty of Agricultural, Environmental and Food Sciences. Her work focuses on food chemistry and preservation, particularly antioxidant mechanisms in plant and dairy systems. Research Areas: Food chemistry, antioxidant analysis, lipid oxidation, and waste valorization Techniques: HPLC, NMR, calorimetry, and mass spectrometry Current Projects: Antioxidant extraction from agricultural by-products, oil stabilization, and food authentication Recent research demonstrates her expertise in advanced analytical methods for food quality assessment, with publications in 2025 covering HPLC analysis of Salvia extracts, NMR-based spice authentication, and isothermal calorimetry for oxidation kinetics. She has also explored supercritical CO2 extraction applications and Maillard reaction products as preservatives. Her 2024-2025 publications reveal a strong focus on food authenticity verification (saffron, hay milk), oxidation inhibition mechanisms, and innovative oil structuring techniques for food applications. Current collaborations include VOG Products and University of Zurich researchers.
Cica Vissiennon is a pharmacology researcher at the University of Leipzig , leading a research group since 2017. Her work bridges traditional African/European medicine with modern pharmacological methods, focusing on bioactivity testing of natural products for inflammatory diseases. Habilitation in pharmacology/toxicology (2023) Advisory Board Member, Society for Medicinal Plant and Natural Product Research Collaborated with European Medicines Agency and DAAD-funded projects Research Aims include: Elucidating mechanisms of natural substances in pathophysiological targets Developing in vitro models for drug testing Rationalizing traditional Western African healing approaches Recent article trends show focus on: Anti-inflammatory effects of Benin-derived plant extracts Synergistic interactions in herbal combinations Intestinal barrier stabilization using natural compounds Key Collaborations : University of Pretoria (2023 Summer School) IRGIB-Africa University (Benin) Makerere University (Uganda) Student Training : Mentored doctoral students in Leipzig Organized international research camps for young African scientists
Shengmin Sang, PhD, is a Distinguished Professor in the Department of Family and Consumer Sciences at North Carolina A&T State University, affiliated with the NC Research Campus in Kannapolis. As a member of the UNC Lineberger Comprehensive Cancer Center, his research focuses on food-based medicine, particularly investigating bioactive compounds in functional foods and herbal medicine. His laboratory utilizes metabolomic approaches to study bioavailability, biotransformation, and gut health impacts, aiming to identify biomarkers for cancer prevention. His research encompasses the health effects of whole grains, ginger metabolites, and oat phytochemicals. Recent work explores mechanisms of detoxification for lipid peroxidation products like 4-hydroxynonenal, anti-inflammatory properties of ginger derivatives in respiratory and neuropathic conditions, and metabolic interactions between dietary compounds and gut microbiota. Recent publications (2024-2025) demonstrate a focus on: Functional food development using germinated grains Pharmacological applications of ginger metabolites in respiratory/digestive health Metabolomic biomarker discovery for dietary intake and metabolic diseases Microbiome-mediated biotransformation of polyphenols Advanced glycation end-product analysis Scientific Awards & Honors: Advancement of Application of Agricultural and Food Chemistry Award (ACS, 2022) Senior Researcher Award (NC A&T, 2018) Innovation for Impact Grand Prize (NC Biotech/SoBran, 2017) Fellow Award (ACS Agricultural Division, 2011) Matthew Suffness Young Investigator Award (ASP, 2009) Young Scientist Award (ACS Agricultural Division, 2007) Dr. Sang leads a laboratory specializing in in vitro and in vivo models of gut health and metabolomics. Current investigations include clinical translation of ginger compounds for asthma management, microbial metabolism of oat avenanthramides, and novel detoxification pathways for reactive carbonyl species.
Professor Jennifer Sorensen Forbey is a faculty member in the Department of Biological Sciences within Boise State University's College of Arts and Sciences, where she has served since 2008. Her research bridges ecological and pharmacological disciplines through two major initiatives: the $6 million NSF-funded Genomes Underlying Toxin Tolerance (GUTT) project and the Pharm-Ecology program. Her research focuses on plant-herbivore interactions , specifically how animals process environmental toxins through three integrated approaches: 1) Monitoring molecular mechanisms of toxin tolerance using chemistry and genomics; 2) Quantifying physiological mechanisms through in vivo and in vitro methods; 3) Predicting demographic consequences of toxin exposure. This work has direct applications for wildlife conservation, livestock management, and drug discovery. The GUTT project represents a major collaborative effort involving researchers across Idaho, Nevada, and Wyoming, with workforce development components for early-career scientists. Her Pharm-Ecology research leverages ecological insights to discover bioactive compounds for medical applications, including collaborations with international institutions in Iceland and Sweden. NSF-OIA-182680 (PI), $2.586M of $6M award (2018-22) NSF-OIA-1757324 (Co-PI), $5.27M of $20M award (2018-23) BLM/US Department of Interior awards totaling $58,715 (2017-21) NIH-INBRE mentoring funds ($764,000 to College of Idaho) Professor Forbey actively mentors students through Course-Based Undergraduate Research Experiences (CUREs) and IdahoWatch, a STEM service-learning program where graduate students train K-12 teachers in field research. Her lab maintains strong connections with wildlife management agencies and international research institutions, providing students with diverse professional development opportunities in both academic and applied settings.
Dr. DSc, Eng. Millena Ruszkowska serves as Professor at Gdynia Maritime University, where her 15+ year career bridges food science and maritime logistics. Holding dual doctoral degrees in Science and Engineering, she specializes in commodity science with focus on food quality management systems applicable to maritime transport and storage. Her research centers on sustainable food innovation, particularly edible insects as alternative protein sources. She investigates physicochemical properties of novel food formulations, consumer behavior toward sustainable products, and sorption characteristics critical for food stability. Recent projects include cricket-enriched snacks, insect-based food security solutions, and natural ingredient applications in cosmetics, reflecting her interdisciplinary approach to food system challenges. Professor Ruszkowska's recent publication surge (15 articles in 2024-2025) demonstrates exceptional productivity in high-impact journals. Her work shows clear thematic evolution toward sustainable food systems, with 60% of recent publications focusing on entomophagy applications. She maintains strong collaborative networks across Polish institutions while addressing globally relevant food security challenges through rigorous physicochemical analysis and consumer research methodologies.
Liangli Yu is a Distinguished University Professor in the Department of Nutrition & Food Science at the University of Maryland's College of Agriculture and Natural Resources. With expertise spanning food chemistry, nutraceuticals, and functional foods, Dr. Yu has established herself as a leading researcher in the field of food science and nutrition. Dr. Yu received her educational training at prestigious institutions: Ph.D. in Food Science/Food Chemistry from Purdue University (1999) M.S. in Medicinal Chemistry from China Pharmaceutical University B.S. in Pharmaceutical Chemistry from China Pharmaceutical University Dr. Yu's research focuses on nutraceuticals and functional foods for reducing the risk of obesity and related diabetes and cardiovascular diseases, with particular interest in interactions between food factors and gut microbiota, and their impacts on host health. Her work also encompasses food safety and integrity chemistry. She is renowned for her research on value-added nutraceutical and functional food production for disease prevention and health promotion, natural food preservatives for improving food quality and safety, and cellular and molecular mechanisms of bioactive food factors. Dr. Yu's publication record demonstrates a strong focus on food chemistry, nutraceuticals, and functional foods with particular emphasis on understanding the chemical composition of various plant-based foods and their health benefits. Her recent work has increasingly focused on gut microbiota interactions, anti-viral properties of plant compounds (particularly related to SARS-CoV-2), and the metabolic effects of functional foods. She has published extensively on analytical methods for food composition and quality assessment. Dr. Yu has received numerous prestigious awards throughout her career: 2023 Award for Advancement of Application of Agricultural and Food Chemistry, American Chemical Society AGFD 2022 Distinguished University Professor, University of Maryland, College Park 2021 Fellow, American Chemical Society (ACS) 2020 Stephen S. Chang Award for Lipid or Flavor Science, Institute of Food Technologists (IFT) 2019 Outstanding Science and Technology Award of the Chinese Grain and Oil Society (team award) 2019 Second Prize of the Science and Technology Award, Chinese Association of Human Nutrition (team award) 2016 USP Award for Outstanding Contribution to USP Standards 2014 Prize on Formation Mechanism of (2)/(3)-Monochloropropanediol- and Glycidyl Fatty Acid Esters in Fats and Oils, The German Society for Fat Science 2012 Fellow, Institute of Food Technologists (IFT) 2012 Award for an Innovative Response to a Public Health Challenge, U.S. Pharmacopeia Convention Dr. Yu has served as Executive Editor of the Journal of Agricultural and Food Chemistry since 2023 and held various editorial positions for major food science journals. She has been actively involved in professional service through the American Chemical Society, Institute of Food Technologists, and U.S. Pharmacopeia, where she served on expert committees related to food ingredients and adulterants. Her research has been supported by various grants, though specific grant details aren't provided in the text. Dr. Yu leads a productive research group that focuses on food chemistry, nutraceuticals, and functional foods. Her laboratory work involves sophisticated analytical techniques for food composition analysis, gut microbiota studies, and bioactivity assessment of food compounds. She has mentored numerous students and researchers who have gone on to contribute to the field of food science.
Elizabeth Fragopoulou serves as Assistant Professor of Biological Chemistry of Natural Products at Harokopio University of Athens, where her research bridges nutritional biochemistry and health sciences through investigations of Mediterranean Diet components. Her academic credentials include: B.Sc in Chemistry, University of Athens (1998) M.Sc in Biochemistry, University of Athens (2000) PhD in Biochemistry, University of Athens (2004) Dr. Fragopoulou's research program centers on: Biochemical analysis of dietary lipids and micro-constituents Structural characterization of Mediterranean Diet compounds Anti-inflammatory and antioxidant mechanisms in cellular models Platelet-Activating Factor (PAF) metabolism in disease states Her work demonstrates how wine-derived phenolics and other dietary components modulate cardiovascular and renal pathways. Analysis of her 15-year publication trajectory (2002-2017) reveals evolving expertise from structural characterization of wine compounds toward mechanistic studies of PAF enzymatic regulation and cellular protection. Key themes include the cardioprotective effects of wine polyphenols, PAF's role in diabetic complications, and molecular interactions of acetylated phenolic derivatives. Her laboratory conducts advanced biochemical and cell-based research on dietary bioactives, with emphasis on translational applications for chronic disease prevention. Contact: efragop@hua.gr | +30-2109549429 (Laboratory A).
Dr. Tilahun Abera Teka serves as an Instructor and Researcher in the Food Science and Applied Nutrition department at Addis Ababa Science and Technology University. Previously, he held an Associate Professor position in the Department of Post Harvest Management at Jimma University from October 2009 to September 2025. His academic journey includes advanced studies in Food Science and Nutrition at Addis Ababa University (2007-2019) and an undergraduate degree in Chemistry from Haramaya University (1997-2000). Dr. Teka's research spans critical areas of food science with a focus on Ethiopian food systems. His work addresses food security through analysis of traditional crops, post-harvest technologies, and food safety issues. Recent publications demonstrate particular expertise in ginger varieties, wild edible plants, aflatoxin contamination, and value addition to traditional Ethiopian foods like Dabo Kolo. His research combines laboratory analysis with practical applications for improving food quality and safety in the Ethiopian context. With 86 publications and 952 citations, Dr. Teka has established himself as a significant contributor to food science research in Ethiopia. His work shows consistent output with numerous publications in 2023-2025, indicating active engagement in current research topics. The publications reveal a strong emphasis on practical solutions for food processing, preservation, and nutritional enhancement of Ethiopian food resources. Dr. Teka has received recognition for his academic contributions, including a Teaching Excellence Award in 2011. His extensive publication record demonstrates commitment to both research and knowledge dissemination in the field of food science and nutrition. As an active researcher, Dr. Teka collaborates with colleagues across Ethiopian institutions and internationally. His work on topics like aflatoxin contamination, food waste valorization, and traditional Ethiopian food products suggests involvement in multiple research projects with potential grant funding. His association with Muluken Kebede's Lab provides a research environment for student training and collaborative projects focused on food science challenges relevant to Ethiopia.
Rene Lametsch serves as an Associate Professor in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in food proteomics and enzyme technology for plant-based food innovation. His research investigates how genetic variation and processing affect protein composition, functionality, and nutritional value, with particular emphasis on kokumi taste enhancement and γ-glutamyl peptide applications. Education: cand. scient. (equivalent to MSc) Ph.D. Research Focus: Dr. Lametsch's work bridges biotechnology and food science through proteomic analysis of plant proteins, enzyme-driven modifications for improved texture and flavor, and nutritional optimization of plant-based meat alternatives. His investigations into protein oxidation mechanisms and kokumi compound production directly address industry challenges in sustainable food development. Publication Trends: Recent articles (2024-2025) reveal concentrated expertise in plant protein characterization (soy, pea), enzymatic production of flavor compounds, and nutritional/metabolomic impacts of plant-based versus animal proteins. His proteomic methodologies consistently link molecular changes to functional properties in food systems. Professional Engagement: As an active board member of the Muscle Based Food Network since 2013 and former Chairman of Molecular Functionality (2010-2012), he regularly presents at premier conferences including ICoMST and ADSA-ASAS meetings, demonstrating sustained leadership in meat and plant-protein science.
Laura Acevedo Pacheco serves as an Adjunct Researcher at Tecnológico de Monterrey's School of Engineering and Sciences, specializing in Food Security and Biotechnology. Her work bridges agricultural science and human health through bioactive compound research. Her research focuses on food security enhancement via biofortification and waste valorization, with particular expertise in kale sprouts, cactus extracts, and marine algae . Key methodologies include in vitro gastrointestinal models , animal nutrition trials , and bioactive compound analysis targeting gut health, cancer prevention, and metabolic disorders. Recent work emphasizes sustainable solutions aligned with UN Sustainable Development Goals for Zero Hunger and Good Health. Publications reveal consistent contributions to food science journals since 2016, with accelerating output in the last five years. Her research demonstrates strong interdisciplinary connections between biotechnology , nutritional science , and agricultural innovation , often featuring collaborations across Latin American institutions. 2022 : Reconocimiento por la trascendencia en la formación de alumnos de PrepaTec Ongoing : Mexican Researcher Certification - Candidate Her work shows significant real-world impact with 67 Mendeley readers and media coverage across news outlets, social platforms, and academic networks. Current projects appear focused on translating laboratory findings into practical food security applications through biotechnological approaches.
Dr. Marilena Antunes-Ricardo is a prominent researcher at Tecnológico de Monterrey's Institute for Research on Obesity (IOR), where she leads the Healthy Food Unit. With over 10 years of research experience, she specializes in bioactive compounds from plant matrices and agri-food by-products, with particular expertise in Opuntia cactus species and their health applications. As a Level 2 member of Mexico's National System of Researchers (SNI), she bridges food science, pharmacology, and obesity research. Her educational background includes a PhD in Biotechnology from Tecnológico de Monterrey, a Master's Degree in Analytical Chemistry from Universidad de los Andes Venezuela, and a Pharmacist degree from the same institution. This multidisciplinary training underpins her innovative approach to food science and nutraceutical development. Dr. Antunes-Ricardo's research focuses on three primary areas: immunomodulatory and anti-inflammatory mechanisms of food biomolecules in chronic diseases; valorization of agri-food by-products for functional ingredients in food and cosmetics; and evaluation of bioavailability and metabolism of active compounds through in vitro and in vivo models. Her work demonstrates how traditional food sources can be transformed into scientifically validated health solutions. Her extensive publication record (over 80 publications in the last decade) reveals a strong emphasis on sustainable extraction technologies, bioactive compound characterization, and obesity-related metabolic pathways. Recent work increasingly explores nanotechnology applications for bioactive compound delivery and the intersection of food science with chronic disease prevention. Scientific Recognition: Mexican Researcher Certification - Level 2 (SNI) Active contributor to international conferences on functional foods and nutraceuticals Research cited in multiple policy documents and patents Dr. Antunes-Ricardo actively mentors graduate students through Doctoral Research courses and supervises thesis projects focused on food bioactives and their health applications. Her research program has attracted significant attention, with publications referenced in Wikipedia pages, patents, and news outlets focused on sustainable food solutions. She collaborates extensively with researchers across Latin America and participates in multi-institutional projects addressing obesity and sustainable food systems. Her work at the Healthy Food Unit integrates analytical chemistry, biotechnology, and pharmacology approaches to develop evidence-based functional food ingredients. Current projects focus on biofortification strategies, sustainable extraction technologies, and the development of food-based interventions for metabolic disorders.
Anayansi Escalante-Aburto serves as a Professor and Researcher at Tecnologico de Monterrey's Institute for Obesity Research. Her academic foundation includes a Nutrition Degree and Master's in Food Science from Universidad Veracruzana, and a PhD in Food Sciences from Universidad de Sonora. She completed postdoctoral work at CINVESTAV's Bio-organic Materials program and Tecnologico de Monterrey's Institute for Obesity Research, with additional research experience at Spain's Instituto de Agroquímica y Tecnología de Alimentos (IATA). Dr. Escalante's research centers on cereal and pseudocereal science, specializing in physicochemical, structural, and rheological properties of food products. Her work emphasizes nutraceutical components, alternative nixtamalization technologies like extrusion, and functional food development targeting obesity biomarkers. Current projects focus on low-cost, nutrient-dense grain-based products leveraging antioxidant-rich compounds. Her publication analysis reveals strong thematic continuity in pigmented cereal processing (popcorn, maize, sorghum), anthocyanin applications, extrusion technology, and obesity-related nutritional interventions across 25+ recent publications. Segundo lugar concurso cartell (Colegio Mexicano de Nutriólogos, 2021) Mexican Researcher Certification - Level 1 (SNI, 2016) As a faculty member since 2023 and active SNI researcher, she teaches doctoral courses including Advanced Topics in Nutrigenomics and Food Science while supervising thesis research. Her work aligns with UN Sustainable Development Goals for Zero Hunger, Good Health, and Industry Innovation, evidenced by patent references and policy impacts. Collaborative networks span Mexico, Spain, and international research communities, with significant Mendeley engagement (193+ readers) across her publications.
