Yanyan Zhang is a Professor and Director of the Department of Flavor Chemistry at the University of Hohenheim. Her research focuses on aroma characterization, natural flavor production through biotechnology, and sensory quality improvement in foods and beverages. Research utilizes advanced techniques including GC-MS-Olfactometry and SAFE extraction to identify key flavor compounds and their formation pathways. Current projects explore fungal fermentation for novel non-alcoholic beverages and valorization of agricultural byproducts. Awards include the DECHEMA Young Scientist Award and Nestlé Silver Award for Flavor Science. Zhang serves on editorial boards and leads international research collaborations in food biotechnology.
Lars Nilsson is a Professor and Director of third cycle studies at the Division of Food and Pharma within Lund University's Faculty of Engineering (LTH). He is also a member of the LTH Profile Area: Engineering Health. His research focuses on analytical chemistry, pharmaceutical sciences, and food technology, with particular expertise in starch characterization, nanoparticle systems, and protein adsorption mechanisms. Nilsson's work contributes to UN Sustainable Development Goals related to sustainable food production and health innovation. His research interests span molecular mass analysis of bioactive carbohydrates, lipid nanoparticle characterization via advanced fractionation techniques, and engineering solutions for pharmaceutical delivery systems. He has supervised 12 academic works and led 9 active/recent research projects, including studies on emulsifier behavior in turbulent systems and in vitro digestion models using advanced imaging techniques. Notable awards include the Akzo Nobel Nordic Prize in Surface Chemistry (2010) and an LTH doctoral thesis prize (2007). His research outputs emphasize interdisciplinary collaboration, combining fluid mechanics, colloid science, and biotechnology to address challenges in drug delivery and food science. Current projects include studying protein adsorption to lipid nanoparticles and developing tools to model nutrient release in the colon.
Dr. Donato Romagnolo is a Professor at the University of Arizona with joint appointments in the School of Nutritional Sciences and Wellness, Department of Cancer Biology, Arizona Cancer Center, and BIO5 Institute. His research focuses on bioactive food components as epigenetic regulators of genes involved in cancer and inflammation. He teaches undergraduate and graduate courses including Nutritional Biology and Metabolic Integration. Education includes a Ph.D. from Virginia Tech and a B.S. from the University of Padua, Italy. Dr. Romagnolo completed postdoctoral training at the National Institutes of Health and holds memberships in professional organizations like the American Society for Nutrition. Research explores nutrition-gene interactions in cancer development, particularly how dietary compounds influence epigenetic mechanisms controlling oncogenes and tumor suppressors. Key interests include cyclooxygenase-2 regulation, BRCA-1 expression, and chemopreventive agents like resveratrol and conjugated linoleic acid. Publications consistently investigate molecular pathways linking nutrition to cancer, with recent work emphasizing epigenetic modulation, receptor-mediated signaling, and inflammatory responses in breast and colon cancer models. Research has been supported by NIH, DOD, Susan G. Komen Foundation, and Arizona Biomedical Research Commission.
Oliver Schlüter is an Adjunct Professor at the University of Bologna's Department of Agricultural and Food Sciences. He serves as Vice-Head of the Horticultural Engineering Department and Senior Scientist at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), leading the Microbiomics Laboratory for Bioeconomy. His work focuses on non-thermal food processing technologies and sustainable protein sources. Habilitation in Food Technology (2019, TU Dresden) Project leader for genetic engineering at ATB Chair of CIGR Section VI and INSECTA International Conference Research Interests span alternative protein sources (insects, hemp), non-thermal technologies (high pressure, plasma, pulsed electric fields), and food safety monitoring using spectral-optical methods. His recent publications emphasize edible insect processing , microbial safety , and bioactive compounds in food systems. Editorial roles in Innovative Food Science and Emerging Technologies and Journal of Insects as Food and Feed Key projects: Biomass2Food , ProtinA , F4F2 , and reKultI4Food
Jelena Dj. Trifkovic serves as Full Professor in the Department of Analytical Chemistry at the Faculty of Chemistry, University of Belgrade, where she was promoted from Assistant Trainee (2003) through Associate Professor (2019) to her current position (2024). She concurrently holds leadership roles as Vice-Dean for Teaching and Secretary of the Serbian Chemical Society since 2020. Her academic foundation includes undergraduate (1995-2001), Master's (2003-2006), and Doctoral studies (2011-2013) in Chemical Sciences, all completed at the University of Belgrade's Faculty of Chemistry. Trifkovic's research centers on chromatographic separation techniques and chemometrics for food authenticity verification, particularly focusing on bee products like honey and propolis. Her methodology integrates advanced analytical instrumentation with multivariate data analysis to establish quality control protocols and detect adulteration, significantly contributing to food safety standards in the Balkan region. Analysis of her publication record reveals consistent innovation in HPTLC image analysis and multi-technique approaches (GC, LC, electrochemical methods) for natural product authentication. Her work demonstrates increasing international collaboration, with recent publications emphasizing standardized protocols for regulatory compliance and health benefit validation of food components. She actively secures competitive research funding, including Horizon Europe's PFAStwin project (2022-2025) and UNDP-funded valorization initiatives (2023-2024), alongside leadership in bilateral projects on bee product authentication with Croatian and Slovenian institutions. Trifkovic maintains strong laboratory networks through her affiliation with Slovenia's National Chemical Institute Food Chemistry Laboratory and coordinates multiple university committees focused on curriculum development and quality assurance in chemical education.
Alexandra Weisberg is Assistant Professor in the Department of Botany and Plant Pathology at Oregon State University's College of Agricultural Sciences. Her Cordley Hall laboratory focuses on evolutionary mechanisms in plant-microbe interactions using genomic and computational approaches. Research examines mobile genetic elements' role in pathogen evolution across agricultural systems, with emphasis on Agrobacterium, Streptomyces, and Phytophthora species. Current projects integrate genomics, molecular biology, and field epidemiology to track disease emergence and microbial adaptation. The Weisberg Lab employs bioinformatic pipelines (e.g., Beav annotation tool) for comparative genomics and develops genomic epidemiology methods for plant pathogens. Lab members include postdoctoral researchers Alex Zaccaron and Arafat Rahman, along with graduate students studying fungal and bacterial evolution.
Erick S. Vasquez is an Associate Professor in the Department of Chemical and Materials Engineering at the University of Dayton’s School of Engineering. His research focuses on designing advanced nanocomposite materials, particularly magnetic nanoparticles, for applications in water purification, drug delivery, and biological detection. He actively collaborates with researchers nationwide and internationally, emphasizing interdisciplinary innovation. Dr. Vasquez holds a Ph.D. in Chemical Engineering from Mississippi State University (2013), an M.S. from Clemson University (2009), and a B.S. from Universidad Centroamericana José Simeón Cañas (2007). He is a Senior Member of the American Institute of Chemical Engineers (AIChE) and a member of multiple professional organizations, including the American Chemical Society (ACS) and Sigma Xi. His research interests span nanomaterials synthesis, biomaterials interactions, and engineering education. Notable work includes developing biocompatible magnetic nanoparticles for medical applications and optimizing team-based learning in engineering labs. His studies on optothermal microbubble manufacturing and plasmonic nanostructures have advanced chemical sensing technologies. Dr. Vasquez teaches courses such as Chemical Engineering Unit Operations Laboratory and Transport Phenomena, integrating active learning and entrepreneurial mindset development. He has received recognition for his research, including a 2019 PCCP Hot Article and a 2016 Journal of Nanobiotechnology featured contribution. He has secured grants for projects like assessing global engineering competence through international collaborations and advancing ethanol extraction methods using nanocomposites. His work bridges fundamental science with practical applications, emphasizing sustainability and biomedical innovation.
Konstantinos Mountzouris is a Professor at the Department of Animal Science, Agricultural University of Athens (AUA). He holds a PhD in Food and Agricultural Biotechnology from the University of Reading, UK, and has extensive experience in postdoctoral research and academic roles including Lecturer, Assistant Professor, and Associate Professor at AUA and Harokopio University. His primary affiliation is with AUA's Laboratory of Nutritional Physiology & Feeding, where he focuses on research and teaching. Education: Bachelor's Degree in Agriculture, Department of Animal Science, AUA (1994) Postgraduate Diploma in Food and Agricultural Biotechnology, University of Reading, UK (1995) PhD in Food and Agricultural Biotechnology, University of Reading, UK (1999) Research interests center on animal and human nutrition, particularly the effects of bioactive components (probiotics, prebiotics, phytogenics) on gut health, microbiota composition, and physiological functions. He investigates alternatives to antibiotic growth promoters, enzyme technology, and dietary strategies to enhance antioxidant capacity and intestinal barrier function. His work often involves nutrigenomic approaches to study gene expression related to immune responses, oxidative stress, and nutrient absorption. Recent articles highlight trends in phytogenic feed additives, gut microbiota modulation, mycotoxin mitigation, and sustainable utilization of by-products in feed formulation. These studies emphasize natural solutions for improving animal productivity while reducing environmental impact. Scientific awards section remains empty as no honors or fellowships were explicitly mentioned in the provided texts. Mountzouris has collaborated extensively with researchers like Paraskeuas V and Fegeros K on projects funded by institutions such as the EU's antibiotic growth promoter alternatives initiative. His research extends to multidisciplinary areas including human dietary patterns (e.g., Mediterranean diet studies) and insect husbandry (e.g., Hermetia illucens bioconversion). Labs and teams: He is associated with the Laboratory of Nutritional Physiology & Feeding at AUA, contributing to its research activities, infrastructures, and extension services. His work often involves collaborations across multiple departments and international partners, reflecting his role in bridging academic research with practical applications in animal production and food safety.
Professor Gabriel Harris is a faculty member in the Department of Food Science at North Carolina State University, serving as Co-Director of Undergraduate Programs. His teaching portfolio includes courses like Food Science and the Consumer, Analytical Techniques in Food and Bioprocessing Sciences, and Nutraceuticals and Functional Foods. His research focuses on understanding how food processing impacts health properties, particularly the anti-inflammatory effects of plant-based foods such as tea, chocolate, and muscadine grapes, alongside their roles in blood sugar regulation and satiety. Education includes a Ph.D. in Food Science and Nutrition from The Ohio State University (2001), M.S. in Food Science from NC State (1997), and B.S. in Home Economics from Morgan State University (1995). Research emphasizes functional foods, bioactive components, and innovative processing techniques like microwave-assisted extraction. His publications explore topics ranging from coffee's effects on athletic performance to the development of shelf-stable protein bars. Collaborations include the Foods for Health and Well-Being group. No specific awards are listed, but his work contributes to advancing food science education and nutritional health applications.
Cristina Angeloni is a Full Professor of Biochemistry at the Department of Life Quality Sciences, University of Bologna, since 2024. She serves as Coordinator of the Master's Degree in Human Nutrition, Well-being and Health and Director of Advanced Training Courses in "Nutrition and Nutraceuticals for Physical Activity and Sport" and "Nutraceuticals and Food Supplements: Biological Activity, Formulation, and Regulation." She is also a member of the Doctoral Program in Sport, Health, and Well-being. Education: Master in Bioinformatics (2005) PhD in Pathophysiology and Biochemistry of Aging (2005) Degree in Food Science and Technology (2000) Degree in Information Science (1992) Her research focuses on the protective and preventive roles of bioactive dietary components (e.g., polyphenols, flavonoids) in chronic degenerative diseases like cardiovascular and neurodegenerative disorders. She has contributed to >100 international journal articles and 3 book chapters, with a career spanning national and international projects. Professional activities include serving on examination boards for Biochemistry and related degree courses (2002–present), editorial board memberships for scientific journals, and participation in research grants and contracts from institutions like the Interuniversity Consortium for Cardiovascular Research and King's College London.
Professor Safwan Akram is a distinguished academic at Teesside University's School of Health and Life Sciences, based at the National Horizons Centre and Centre for Biodiscovery. As a Professor of Innovation in Healthcare/Biosciences, his research focuses on biomanufacturing, synthetic biology, low-cost diagnostics, and biomimetic applications. He holds a PhD in Analytical Biotechnology from the University of Cambridge, with postdoctoral work on low-cost diagnostics. His teaching excellence was recognized with a university-wide Star Award. Research interests include nanobody manufacturing, gene therapy vectors, and amyloid protein dynamics. He leads major grants totaling over £4M, including BBSRC Landscape Awards for doctoral training and DefSec Accelerator funding. Collaborations span academia and industry (e.g., Selective Antibodies, Hexis Labs). Education: PhD (Analytical Biotechnology, Cambridge), M.Phil (Bioscience Enterprise, Cambridge/MIT), Postdoc at Cambridge Key Awards: Medimmune Award, CambridgeSens Innovative Idea Award, Star Teaching Award Lab Focus: Biomanufacturing innovation, diagnostic tools, and bioactive scaffolds His lab actively recruits PhD students in biopharma, biotechnology, and bioscience innovation. Notable projects include £1.5M BBSRC Yorkshire Doctoral Training Programmes and Launchpad NetZero grants for bioprocessing advancements.
David Charles Dallas is an Associate Professor at Oregon State University's College of Public Health and Human Sciences, where he serves as Endowed Director of the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. His research program focuses on the biological functions of milk proteins and peptides, with particular emphasis on infant nutrition and digestive health. Dr. Dallas's work centers on identifying novel bioactive protein fragments in human and bovine milk, determining which milk proteins survive intact across digestion, and assessing digestive deficiencies in preterm infants. His laboratory employs clinical studies, digestion models, structural analysis techniques including peptidomics and proteomics, and functional assays to investigate how milk proteins are digested in both infants and adults. His research has revealed significant differences in digestive capacity between preterm and term infants, demonstrating that premature infants have lower ability to digest milk proteins compared to term infants. This work has important implications for improving health outcomes for preterm infants through better understanding of milk protein digestion and bioactive peptide release. Analysis of Dr. Dallas's recent publications (2023-2025) shows a strong focus on adult digestion of dairy proteins, processing techniques that preserve bioactive components, and the identification of functional milk peptides with antimicrobial and immunomodulatory properties. His work spans from basic science investigations of peptide functionality to applied research on milk processing techniques that maintain nutritional value. Dr. Dallas leads a productive research program with multiple doctoral students and has established collaborations across nutritional science, food technology, and clinical medicine fields. His work has significant implications for infant nutrition, donor human milk processing, and the development of functional dairy products for adult health.
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.
Francene M. Steinberg is a Professor in the Department of Nutrition at the University of California, Davis, and serves as a Nutritionist in the College of Agricultural and Environmental Sciences (AES). She also directs the Didactic Program in Dietetics, focusing on preparing future dietitians. Dr. Steinberg holds a Ph.D. from UC Davis and is a Registered Dietitian (R.D.) certified by the American Dietetic Association. Her research investigates how bioactive food components impact cardiovascular and obesity-related chronic disease risk. Key areas include lipid metabolism, endothelial function, inflammation, and metabolic homeostasis. Her work combines human clinical trials with preclinical models to identify nutritional phenotypes responsive to phytochemicals. Dr. Steinberg has contributed to notable projects such as the Shaping Healthy Choices Program, a school-based nutrition intervention, and studies on soy isoflavones' effects on menopausal health. Her lab in Meyer Hall explores topics like cocoa flavanol benefits, grape seed extract hypertension effects, and daidzein metabolizing phenotypes in adults with cardiometabolic risks. Publications highlight advancements in metabolomics applications, phytochemical enzyme interactions, and community health initiatives. While no specific awards are listed, her extensive research portfolio demonstrates impactful contributions to nutritional science and public health.
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.
