جست‌وجوی استاد و پژوهشگر

Matthijs Dekkerمشاهده پروفایل

دانشیار

• Food Science
• Food Packaging Technology
• Nutrition and Health
• +۳ مورد دیگر

Dr. Matthijs Dekker is an Associate Professor in the Food Quality and Design group at Wageningen University, Netherlands. He holds a PhD and has prior industry experience at Unilever Research Laboratory. His research focuses on process/product design impacts on food health aspects, phytochemicals in fruits/vegetables, mathematical modeling in food science, and innovative food packaging. With over 130 peer-reviewed publications (h-index 40), he leads projects on antimicrobial packaging, food matrix effects, and consumer-focused food design. Research Interests: Dekker’s work integrates food engineering, nutrition, and packaging science. Key themes include optimizing phytochemical stability during processing, developing smart packaging systems, and modeling digestion dynamics. He explores how food structure influences bioactive compound bioavailability and sensory attributes. Publications Overview: Recent work spans antimicrobial packaging innovations, carotenoid bioaccessibility, and glucosinolate stability. His articles highlight interdisciplinary approaches linking food chemistry, microbiology, and consumer behavior to enhance food safety and health benefits. Professional Activities: He serves on scientific committees (e.g., Healthier Food Logo, Novel Foods Safety Assessment) and lectures at the Dutch Packaging Center. Teaching responsibilities include courses on predictive modeling, food packaging design, and data science applications in food systems. Labs/Teams: Leads a multidisciplinary team in the Food Quality and Design group, collaborating on EU-funded projects like antimicrobial nanostructures in packaging and sustainable logistics solutions for perishables.

Chibuike Udenigweمشاهده پروفایل

استاد

• Food Biochemistry
• Food Proteins and Peptides
• Food Nanotechnology
• +۶ مورد دیگر

Chibuike Udenigwe is a Full Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the University of Ottawa's Faculty of Health Sciences. He is also cross-appointed in the Department of Chemistry and Biomolecular Sciences and affiliated with the Institute for Science, Society and Policy. His research focuses on food biochemistry, sustainable food processing, and biomaterial applications of food proteins and peptides. He holds Fellowships from the Royal Society of Chemistry and the American Chemical Society. Education: PhD (Food and Nutritional Sciences, University of Manitoba, 2010), MSc (Chemistry, University of Manitoba, 2007), BSc (Honours Biochemistry, University of Nigeria, 2003). Research Interests: Food proteins and peptides, food nanotechnology, bioactive peptides, nutrient bioavailability, sustainable protein sources, food allergens, and functional biomaterials. Notable Articles (2024): Explores nutraceutical regulation of redox enzymes, DPP-IV inhibition via fermented lentils, and structural dynamics of food-derived antidiabetic peptides. Recent work emphasizes peptide-polyphenol interactions, protein nanostructuring, and food additive manufacturing. Awards: FRSC, FAGFD-ACS, FAAS. Grants and Labs: Leads research on food-health nexus innovations, including edible bioplastics, nano-delivery systems, and sustainable protein valorization.

Krishnaswami Rajaمشاهده پروفایل

دانشیار

• Biomaterials
• Organic Chemistry
• Polymer Synthesis
• +۷ مورد دیگر

Krishnaswami Raja is an Associate Professor in the Department of Chemistry at the College of Staten Island, part of the City University of New York (CUNY). He holds an Integrated Ph.D. from the Indian Institute of Science and has over fifteen years of experience in both academic and industrial research. His work bridges organic chemistry, polymer science, and biomedical applications, with a strong emphasis on natural products like curcumin for drug development. His research interests span biomaterials, organic chemistry, polymer synthesis, drug discovery and development, nanotechnology, and green chemistry . He has made significant contributions to the design of curcumin-based therapeutics, antimicrobial polymers, and biomimetic materials inspired by natural systems such as chemical gardens and marine sponges. His lab develops innovative drug delivery systems, including PLGA nanofibers, dendrimer nanoparticles, and polymer-protein hybrids, with applications in cancer therapy, wound healing, and metal chelation. Analysis of his recent publications reveals a consistent focus on bioinspired materials, green drug design, and the therapeutic potential of curcumin derivatives . His work integrates synthetic chemistry with biological evaluation, often leading to patentable technologies. Themes include self-assembling tubules, click chemistry for bioconjugation, and the enhancement of curcumin’s solubility and bioactivity. Rapid bactericidal polymers Curcumin-based anticancer agents Biomimetic scaffolds for 3D cell culture Green chemistry approaches to drug delivery Antimicrobial and wound healing materials Dr. Raja has mentored numerous doctoral students, postdoctoral fellows, and over fifty undergraduate researchers. His research has been funded by federal agencies and industry partners. He has served on international conference panels and as an editor or advisory board member for peer-reviewed journals. He teaches a wide range of undergraduate courses, including Organic Chemistry, General Chemistry, Chemistry for non-science majors, and Nursing Chemistry, as well as the graduate course Advanced Polymer Chemistry. His laboratory, focused on bioorganic and polymer chemistry, continues to explore novel materials for biomedical applications, with ongoing projects in nutraceutical delivery, antimicrobial surfaces, and sustainable pharmaceutical technologies.

Ilona Gałązka-Czarneckaمشاهده پروفایل

پژوهشگر

• Nutritional Enhancement of Sprouts
• Next-Generation Food Design
• Nutrient Stability in Food
• +۴ مورد دیگر

Dr. Eng. Ilona Gałązka-Czarnecka serves as Dean's Proxy for Promotion at the Faculty of Biotechnology and Food Sciences, Lodz University of Technology. With over eight years of experience teaching at Lodz Children's University, she actively bridges academic research with public education. Her research focuses on nutritional enhancement of sprouts , next-generation food design , and innovative food packaging solutions . Key interests include: Improving stability of health-promoting food ingredients Diet-longevity relationships Plant-based food alternatives (flexitarianism, vegetable "meat") Culinary traditions and nutrient preservation Her recent publications (2021-2024) demonstrate strong focus on sustainable food systems and nutritional optimization , particularly investigating olive oil's anti-aging properties, edible packaging from agricultural waste, and cultural food traditions. Current work explores egg nutrition, doughnut consumption patterns, and traditional Polish soups. As an educator, she supervises the Kollaps Student Research Group and passionately mentors students through hands-on kitchen experiments and workshops. Her work integrates food science with practical healthy lifestyle promotion, reflecting her personal commitment to culinary experimentation and mountain hiking.

Pål Rongvedمشاهده پروفایل

استاد

• Medicinal Chemistry
• Drug Discovery and Design
• Antibiotic Resistance
• +۱۰ مورد دیگر

Pål Rongved is a Professor in Medicinal Chemistry at the Department of Pharmacy, University of Oslo , with a career spanning academia and industry. His research focuses on medicinal chemistry , antibiotic resistance , AML therapy , and metal-chelating drug design . Key affiliations: Director at Patias Innovation Ltd , Innovation Advisor roles (2003-2011), and EU COST network ZINC-NET (2012–present). Education: Dr. Philos. (2000), Cand.scient. in Organic Chemistry (1981), Master of Arts (1978), all from University of Oslo. His research interests integrate drug discovery , organic synthesis , and bioactive compound development across: Antibiotics (linked to the ZinChel project) Antiviral agents targeting SARS-CoV AML therapies (acute myeloid leukemia) LXR receptor modulators for metabolic diseases Aquaporin regulation via zinc complexing agents Scientific contributions include zinc-chelating compounds to reverse carbapenem resistance , cyclodextrin-based solubility enhancement for drugs, and oxysterol mimics for nuclear receptor modulation. Collaborations span Adjutec Pharma AS , CIME , and SYNPHASE .

• Cancer Prevention
• Nutrition and Metabolism
• Phytochemicals
• +۴ مورد دیگر

Dr. Weiqun (George) Wang is a Professor and Director of the Graduate Program in the Department of Food Nutrition Dietetics & Health at Kansas State University (KSU). His research focuses on cancer prevention through dietary interventions, particularly exploring phytochemicals and molecular mechanisms of body weight control. He holds a PhD in Animal Physiology & Biochemistry from Nanjing Agricultural University and completed postdoctoral training in Animal Science at the University of Hawaii. Dr. Wang has held academic roles at KSU since 2002, advancing from Assistant to Professor. His professional affiliations include leadership in NIH grant review panels, the American Society for Nutrition, and FDA advisory committees. He has secured over $5 million in research funding, including NIH R01 and USDA grants. Education: B.S. in Biochemistry, Nanjing University (1983) Ph.D. in Animal Physiology & Biochemistry, Nanjing Agricultural University (1990) Postdoc in Animal Science, University of Hawaii His research interests span cancer prevention, functional foods, and the molecular basis of obesity. Notable achievements include developing bioengineered crops for health benefits and advancing 3D cell culture systems for cancer screening. Dr. Wang has authored over 150 peer-reviewed articles, with recent work emphasizing phytochemicals in sorghum, hemp, and tomatoes. Awards: 2024 Faculty Research Excellence Award (KSU) 2018 Professorial Performance Award (KSU Provost) 2009 Dawley-Scholar Award (Kansas State University) Advising & Grants: Mentored 76 PhD/MS students as major professor Secured NIH, USDA, and private grants totaling $5+ million Member of 84+ conference panels and 86 invited seminars Dr. Wang’s lab collaborates on interdisciplinary projects, including functional food development and cancer biomarker discovery. He co-edits journals like Molecular Nutrition and Food Research and serves on 6 editorial boards.

• Nutrition
• Cardiometabolic Health
• Nutritional Metabolomics
• +۳ مورد دیگر

Rikard Landberg is a Professor at Chalmers University of Technology's Department of Food Science, specializing in Food and Health research. His work focuses on the effects of food components on health outcomes, particularly plant-based diets, cardiometabolic risk factors, and biomarkers development. His group uses nutritional metabolomics (MS and NMR techniques) to identify biomarkers for dietary exposure and disease risk. Collaborations span international teams in statistics, epidemiology, and medicine. Key research themes include appetite regulation, hormone metabolism, and gut microbiota interactions. Landberg leads projects analyzing dietary patterns, metabolic responses, and translational studies linking food science to clinical outcomes. Research Interests: Plant-based diets and cardiometabolic health Metabolomics-based biomarker discovery Wholegrain and fiber impacts on obesity/diabetes Food component bioavailability Personalized nutrition strategies Recent Work Trends: 2025 publications emphasize mechanistic studies of dietary fibers (SCFAs, alkylresorcinols), randomized controlled trials on probiotics and Mediterranean diets, and population studies linking meat/plant metabolites to cardiovascular risks. His work bridges basic science with public health applications, often using multi-omics approaches. Grants & Collaborations: Active in EU-funded projects like LongITools and CRCbiome, involving multi-institutional teams across Europe. His lab collaborates with clinical groups on ADHD dietary interventions and cancer biomarker studies.

• Food Chemistry
• Colloid Chemistry
• Food Macromolecules
• +۶ مورد دیگر

Vassilis Kontogiorgos is an Associate Professor in the Department of Food, Nutrition and Health (Food Chemistry) at the University of British Columbia's Faculty of Land and Food Systems. His research focuses on the physical chemistry of food macromolecules, particularly polysaccharide-based colloidal systems. Post Graduate Certificate in Higher Education Practice (2009), University of Huddersfield, UK PhD in Food Science (2007), University of Guelph, Canada MSc in Food Science (2004), Aristotle University of Thessaloniki, Greece BSc (Hons) in Food Science (2001), Aristotle University of Thessaloniki, Greece His work explores polysaccharide isolation, characterization, and interfacial arrangement to stabilize dispersions, with applications in food-body interactions and responsive colloidal systems for targeted bioactive delivery. Research spans food chemistry, polymer physics, and nutritional science. Recent publications emphasize pectin chemistry , hydrocolloid functionality , plant protein behavior , and bioactive delivery systems . Themes include food processing optimization, sustainable packaging, and structural characterization of polysaccharides. Contact: vkontogi@mail.ubc.ca

Jerzy Zawistowskiمشاهده پروفایل

استاد مدعو

• Functional Foods
• Nutraceuticals
• Food Regulation
• +۵ مورد دیگر

Dr. Jerzy Zawistowski is an Adjunct Professor at the University of British Columbia (UBC) Faculty of Land and Food Systems, specializing in functional foods and nutraceuticals. He serves as the Academic Director of the Master of Food Science Program and has contributed extensively to research on bioactive food components and their regulatory frameworks. Ph.D. in Food Science (University of Manitoba, 1988) M.Sc. in Human Nutrition (Warsaw University of Life Sciences, 1981) B.Sc. in Food Technology - Human Nutrition (Warsaw University of Life Sciences, 1981) His research focuses on the health benefits of functional foods, particularly in coronary heart disease risk reduction and regulatory compliance for bioactive compounds. Recent publications emphasize global food regulations, nutrient absorption mechanisms, and plant-derived nutraceuticals. Dr. Zawistowski has received several accolades, including the 2022 ISNFF Merit Award and the Garson N. Vogel Memorial Award (University of Manitoba). He actively contributes to professional societies and journals as treasurer, reviewer, and consultant.

Jörg Rademannمشاهده پروفایل

استاد

• Fragment-based Drug Discovery
• Medicinal Chemistry
• Protein-ligand Interactions
• +۷ مورد دیگر

Prof. Jörg Rademann is a Professor of Pharmaceutical/Medicinal Chemistry at Freie Universität Berlin since 2013. His research group specializes in fragment-based drug discovery and chemical biology , focusing on protein-ligand interactions for disease-related targets in cancer , Alzheimer's , tuberculosis , and viral infections (SARS, Zika, dengue, West Nile). The group integrates synthetic organic chemistry with bioanalytical , biochemical , and biophysical techniques , operating within the Department of Pharmacy at Freie Universität Berlin. B.Sc., M.Sc., and Ph.D. teaching: Inorganic and organic drug chemistry, pharmaceutical analysis Co-initiator of national ChemBioNet for chemical biology collaboration Developed Dynamic Ligation Screening (DLS) for fragment identification Research Interests include: Fragment-based ligand discovery for proteases, phosphatases, and protein-protein interactions Chemical probe development for structural and functional protein studies Solid-phase synthesis of peptides, peptidomimetics, and carbohydrates Multivalent constructs for enhanced binding and pharmacological properties Glycosaminoglycan (GAG) interactions in disease mechanisms Synthetic methodology for C-acylation and phosphorus/sulfur ylides Scientific Awards : Innovation Award in Medicinal Chemistry (GDCh/DPhG) (2002) Thieme Journal Award (2002) DFG Junior Research Group (2002) Landesgraduiertenförderung Baden-Württemberg (1994-97) Rutgers exchange fellowship (1990) Jugend forscht award (1986) Email : joerg.rademann@fu-berlin.de

• Molecular Biology
• Pharmacognosy
• Biochemistry
• +۶ مورد دیگر

Elke H. Heiß is an Associate Professor at the University of Vienna , affiliated with the Faculty of Life Sciences and the Department of Pharmaceutical Sciences, Division of Pharmacognosy . Her research focuses on molecular mechanisms of natural products in cellular stress resistance, redox balance regulation, and metabolic immunomodulation. Key research areas include: AMPK-Nrf2 signaling crosstalk in cellular homeostasis Impact of biogenic compounds on glucose homeostasis and cellular bioenergetics Metabolic regulation of macrophage polarization Molecular pharmacology of indirubin derivatives in cardiovascular disease Current projects investigate: FWF Project P33778 (2021-2026): AMPK-mediated phosphorylation of Nrf2 targets FWF Project P32600 (2019-2024): Metabolic immunomodulation by natural products FWF Project P29392 (2016-2019): AMPK-Nrf2 interactions in stress response Her work combines chemical biology approaches with metabolic profiling to uncover novel therapeutic strategies for chronic diseases and aging-related conditions.

• Food Science
• Nutrition
• Sustainable Food Systems
• +۷ مورد دیگر

Francesca Bot is an Associate Professor at the Department of Food and Drug Sciences, University of Parma. Her expertise spans food science, nutrition, and microbiology, with a focus on gut microbiota, probiotics, and functional foods. She teaches courses on food preservation, global food law, and food system sustainability. Academic Appointments: Teacher tutor for Food Science (2024/2025, 2023/2024, 2022/2023) Research Focus: Bifidobacteria microbiome, host-microbe interactions, vitamin biosynthesis, and food-microbiota cross-talk Key Collaborations: Worked with researchers on plant protein stability, gut fermentation models, and microbiota preservation Her recent publications investigate molecular interactions between botanicals and gut microbiota, genetic traits of probiotic strains, and microbiota modulation in stress models. While no specific awards are mentioned, her work spans food chemistry, functional foods, and microbiome applications.

Marina Heinonenمشاهده پروفایل

استاد

• Chemical Food Safety
• Food Composition Analysis
• Functional Foods
• +۶ مورد دیگر

Marina Heinonen is a Professor of Food Safety and Head of the Department of Food and Nutrition at the University of Helsinki's Faculty of Agriculture and Forestry. She holds a Doctoral degree in Food Science from the University of Helsinki (1990) and has held academic positions including Professor of Functional Foods (2002-2007). Expert roles: Member of EFSA's NDA Panel (2004-present), UK Nutrition & Health Claims Committee, FACCE-JPI SAB Grants evaluator: European Research Council (2010-2015, 2017-present) and Novo Nordisk Plant Science Committee (2020-present) Her research focuses on chemical food safety mechanisms (e.g., protein-lipid interactions), natural antioxidants, and food composition analysis of phenolics/carotenoids. She actively engages in regulatory science for novel foods and health claims evaluation, contributing to EU policy frameworks. Her 561+ publications span food safety risk assessment, functional food development, and regulatory impact studies. Notable recent projects include Valio's legume protein gelation research (2024) and the Helsinki One Health initiative addressing climate-smart food systems. Awards: Sokrates Award (2019) for media outreach, Duodecim journalism prize (2014) Public engagement: YouTube series explaining food safety concepts, media interviews on dietary trends Led the FOODNUTRI research infrastructure (2020) and supervised 4 doctoral theses. Her team operates within the Helsinki One Health consortium focusing on food quality and safety innovations.

Lachlan Schwarzمشاهده پروفایل

مدرس

• Analytical Chemistry
• Food Science
• Environmental Chemistry
• +۸ مورد دیگر

Lachlan Schwarz is a Lecturer in Chemistry at Charles Sturt University (CSU), affiliated with the School of Agricultural, Environmental and Veterinary Sciences. He holds a BSc and PhD from the University of Newcastle (UoN), where his doctoral research focused on Molecularly Imprinted Polymers (MIPs) and their application in analyzing 'Cork Taint' compounds in wines. Prior to academia, he gained industry experience as an Analytical Chemist at Bluetongue Brewery and Senior Analytical Chemist at Amdel Environmental Laboratories. His postdoctoral work at Monash University and CSU's National Wine and Grape Industry Centre explored MIPs for bioactive compound recovery and fungal metabolite impacts on grape/wine quality. Research Interests: Molecularly Imprinted Polymers (MIPs) for selective separation and sensing Food and wine quality analysis, including ergosterol-based fungal contamination detection Phenolic compound extraction from rice bran for health benefits Development of virtual chemistry lab tools for education Professional Roles: CSU's representative to the Royal Australian Chemical Institute (RACI), with additional memberships in the Australian Institute of Food Science and Technology (AIFST) and The Royal Society of Chemistry (RSC). Active in advancing analytical chemistry applications in food safety and environmental monitoring. Recent Research Trends: His articles focus on MIP applications in food/wine analysis, fungal metabolite detection in grapes, and bioactive compound characterization. Highlights include ergosterol as a Botrytis biomarker and rice bran phenolics' anti-diabetic effects. Lab Affiliations: Part of the National Wine and Grape Industry Centre and the Chemistry Teaching Team at CSU, contributing to both research and pedagogical innovation.

Sabine Kühnمشاهده پروفایل

استاد

• Food Technology
• Sensory Science
• Bioactive Compound Extraction
• +۳ مورد دیگر

Prof. Dr. Sabine Kühn is a Professor of Food Technology and Sensory Science at the Department of Nutritional Science (Fachbereich Oecotrophologie) of Niederrhein University of Applied Sciences. Her roles include leadership in the Food Technology and Sensory Laboratory, where she oversees research and teaching in food processing, sensory analysis, and sustainable resource utilization. She actively participates in university governance as a member of the Department Council, Deputy Chair of the Examination Board, and member of the Senate. Her academic journey includes a Diplom-Ingenieurin in Food Technology (2008) and a PhD (2014) from Rheinische Friedrich-Wilhelms-Universität Bonn, focusing on polyphenol recovery from onion processing residues. Her research emphasizes bioactive compound extraction from agricultural byproducts, microencapsulation techniques, and sustainable food production. Notable projects include CO₂-based extraction of cranberry pomace compounds and flavor masking of polyphenolic extracts. Publications span topics like supercritical fluid extraction, in vitro digestion of polyphenols, and valorization of food industry wastes. Her work bridges food chemistry, environmental engineering, and sensory science, addressing both technical and sustainable challenges in food technology. Laboratory and administrative roles reflect her commitment to advancing practical and innovative solutions in food science education and industry collaboration.