Mehdi Abdollahi is an Associate Professor at Chalmers University of Technology's Department of Food and Nutrition Science. His research focuses on alternative proteins, food biotechnology, and plant-based hybrid foods, with emphasis on sustainable utilization of food side streams, legumes, cereals, and microalgae as future protein sources. Develops pH-shift technology and ultrasound-assisted methods for protein extraction Specializes in hybrid food engineering via fermentation and biorefinery Works on 3D food printing and high-moisture extrusion for food analogs Researches collagen and biobased food packaging materials His work includes >100 peer-reviewed publications, 4 book chapters, and 3 patents. Current projects involve collaborations with Arla Foods, Lantmännen, and Nordic Seafarm, addressing sustainable seafood systems and plant-protein hybridization. 2024 Bertebos Prize recipient 2025: Recognized among Sweden's Top 101 Sustainability Figures Mentors 7 PhD students and 3 postdocs while collaborating with European institutions like Kristianstad University and Ankara University. His group explores biorefinery strategies, hybrid food functionality, and innovative packaging solutions.
Professor Ingrid Undeland leads the Marine research group at the Division of Food and Nutrition Science, Department of Life Sciences at Chalmers University of Technology. She is a distinguished researcher with expertise spanning marine food science, lipid chemistry, and blue biorefining, having established herself as a leading figure in sustainable seafood research and marine biotechnology. Her educational background includes food science studies from Linnaeus University and a PhD in bioscience from Chalmers University of Technology and SIK (now RISE). Between 1999-2002, she was a post-doctoral fellow at University of Massachusetts Marine Station, which significantly shaped her research trajectory in marine food science. Professor Undeland's research focuses on pioneering next-generation seafood through innovative value chains from seaweed, small pelagic fish, fish side streams, mussels, and microalgae. Her specialized expertise lies in marine lipids and proteins, particularly their stabilization, isolation from complex sources, and nutritional properties including digestibility. She has extensive experience with antioxidant strategies using plant-derived side streams or extracts and fundamental studies of fish hemoglobins as pro-oxidants. Her work also encompasses innovative technologies for biomass fractionation and nutrient recycling to build blue biorefineries, along with in vitro digestion models and general seafood analytics. Beyond marine research, she explores filamentous fungi as sustainable alternative food protein sources. The trends in her recent publications reveal a strong emphasis on valorizing marine resources through advanced processing techniques. Her work increasingly focuses on sustainable extraction methods for seaweed proteins, particularly Ulva fenestrata, and developing antioxidant strategies using berry side streams to stabilize fish proteins. There's a growing interest in understanding the nutritional properties and digestibility of alternative marine proteins, along with environmental assessments of processing technologies. Her research consistently bridges fundamental science with practical applications for creating sustainable seafood value chains. Swedish representative in Nordic Lipidforum, WEFTA, and EuCheMS Editorial board member of Journal of the Aquatic Food Product Technology Member of the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences Co-founder of the startup company AquaFood H-index of 47 according to Google Scholar Professor Undeland has an extensive record of academic mentorship, having supervised or currently supervising 23 PhD students, 14 postdoctoral researchers, and examining over 25 MSc students. Her research is supported by numerous grants, including the WaSeaBi Project which focuses on valorizing seafood side-streams through holistic value chain design. She collaborates with various industry partners and academic institutions across Europe. Her laboratory includes technicians Dr. Karin Larsson and Dr. Rikard Fristedt, and she leads a dynamic research team working on multiple projects related to marine biorefining and sustainable seafood development. Her research group operates within well-equipped facilities at Chalmers University, with specialized laboratories for marine food analysis, protein extraction, lipid oxidation studies, and in vitro digestion modeling. The team also maintains cultivation systems for seaweed and filamentous fungi, enabling integrated research from raw material production to final product development.
Professor Ravi Shukla is a faculty member at RMIT University's School of Science, holding the title of Professor and Deputy Head of Department (Research). He specializes in Nanobiotechnology, with research spanning biomaterials, drug delivery systems, and medical diagnostics. His work integrates biosciences, materials science, and food technology to advance understanding of nanomaterial-biomolecular interactions. Academic History: Professor Shukla has held roles at RMIT since 2011, progressing from Research Fellow to his current professorship. He also serves as an Adjunct Professor at the University of Missouri and Theme Leader for Nanobiotechnology at RMIT’s Center for Advanced Materials and Industrial Chemistry. His teaching focuses on fostering student belonging and innovation in biotechnology education, including coordinating RMIT’s undergraduate Biotechnology program. Research Interests: His lab explores hybrid biomaterial synthesis, nano-enabled proteomics, and non-viral gene therapy using MOFs. Recent work emphasizes applications in diabetes biosensing, CRISPR/Cas9 delivery, and antimicrobial resistance mitigation through nanostrategies. Over 130+ publications and substantial research funding highlight his interdisciplinary impact. Professional Engagement: Editor roles in Frontiers in Bioengineering and Biotechnology , Co-Editor-in-Chief of Current Research in Nutrition and Food Science , and advisor to the Australasian Association of Ayurveda underscore his leadership. He actively mentors students in projects like nano-antimicrobial wound healing and aptamer-based hepatitis A detection. Key Achievements: Pioneered nucleic acid-encapsulated MOFs for cancer therapy and developed paper-based biosensors for rapid diagnostics. His work aligns with UN Sustainable Development Goals 2 (Zero Hunger) and 3 (Good Health).
Mustafa TAN is a Professor at Havsa Vocational School of Trakya University and currently serves as Vice Rector of Trakya University since August 2024. He has held various administrative roles, including Director of Edirne Rose and Red Application and Research Center (August 2024–October 2024) and Director of Havsa Vocational School (2020–2024). Previously, he was a Professor and academic leader at Atatürk University's Faculty of Agriculture from 1995 to 2019, serving as Vice Dean (2008–2012) and Department Head. His research focuses on forage crops, quinoa genetics, and agricultural sustainability. Notable projects include studying genetic diversity in forage pea and developing herbicide-resistant quinoa varieties. He has authored/co-authored over 100 publications, including articles on crop improvement, silage quality, and climate-resilient agriculture. Dr. TAN has supervised numerous PhD and MSc students and contributed to books like Alternatif Yem Kaynakları . His work emphasizes practical applications, such as optimizing forage production and enhancing crop resilience in Turkey's high-altitude regions. He has led projects funded by TÜBİTAK and university grants, addressing challenges like quinoa adaptation to arid conditions and nitrogen use efficiency. His contributions extend to editing educational materials and promoting sustainable agricultural practices through publications and conferences.
Yeonhwa Park is a Professor and holder of the Francis Chair in the Department of Food Science at the University of Massachusetts Amherst. Her research focuses on functional foods, bioactive components, and environmental contaminants' effects on obesity and aging. She investigates food bioactives like conjugated linoleic acid (CLA) and environmental pollutants like PFAS to understand their roles in metabolic disorders and aging mechanisms. Her work spans multiple models, including C. elegans, zebrafish, and rodent studies, emphasizing translational applications for human health. Teaching responsibilities include courses such as 'Science of Food' (FS150), 'Biology of Food in Human Health' (FS270), and 'Bioactive Food Components' (FS750). Awards include Clarivate Highly Cited Researcher (2017–2018), Faculty Convocation Award (2015), and the Timothy Mounts Award (2015). Her research has been published in over 150 peer-reviewed articles, with recent emphasis on environmental contaminants' impact on obesity and type 2 diabetes, and the use of C. elegans for screening bioactives. Key findings include CLA's role in fat reduction, PFAS-induced metabolic disruption, and the application of alternative models (e.g., C. elegans) to reduce animal testing. Her lab integrates molecular biology, toxicology, and food science to address global health challenges like the obesity epidemic and environmental toxin exposure.
Mikros Emmanuel is a Professor in the Section of Pharmaceutical Chemistry at the University of Athens , affiliated with the Faculty of Pharmacy and Department of Pharmaceutical Chemistry . His academic career spans decades, with significant contributions to pharmaceutical chemistry and metabolomics. Education : Ph.D. and M.Sc. in Organic Chemistry (1988, 1984), Université PARIS XI; Diploma in Chemistry (1983), University of Athens. His research focuses on NMR spectroscopy, molecular structure analysis of biologically active compounds, structure-based drug design, and metabolomics. He has pioneered methods integrating NMR with computational tools for drug discovery and biomarker identification. Recent publications highlight his work in NMR-MS heterocovariance for drug screening, metabolomics in diagnostics, virtual screening for kinase inhibitors, and computational approaches in understanding metabolic disorders. Scientific Awards : DAAD Fellowship (Germany, 1996), Marie Curie Fellowship (European, 1994), CIES Fellowship (France, 1993), National Foundation Scholarship (ΙΚΥ Greece, 1985-88). He has taught undergraduate and graduate courses such as Inorganic Pharmaceutical Chemistry, Organic Spectroscopy, and Drug Design, while leading research initiatives in pharmaceutical chemistry and related fields.
João Ferreira is an Assistant Professor at the Faculty of Biotechnology, Universidade Católica Portuguesa, and a Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF). He coordinates the ERASMUS+ program and previously led the MSc program in Biomedical Engineering. His research focuses on biotechnological engineering applications in health and food sectors, including hydrocolloids, micro/nanoemulsions, and dairy technology. Education: PhD in Biological and Medical Sciences (1998). Research interests span bio/macromolecule interactions, controlled-release systems, and industrial process energetics. He leads projects like VIIAFOOD (food innovation) and BioShoes4All (bioeconomy). Recent publications emphasize hemodialysis applications of chitosan and fluid dynamics studies. His work bridges academic research with industrial collaboration.
Kequan Zhou is a Professor in the Department of Nutrition and Food Science at Wayne State University's College of Liberal Arts and Sciences. His research focuses on value-added nutraceuticals and functional foods for chronic disease prevention, particularly targeting Type 2 diabetes and obesity through bioactive food components. Supported by NIH, USDA, and NSF grants, Zhou leads studies on gut microbiota interactions, enzyme inhibition, and antioxidant mechanisms. Ph.D. in Food Science, University of Maryland-College Park (2005) M.S. in Public Health, China CDC (2001) M.D. in Clinical Medicine, Shandong University (1998) Zhou's recent work explores probiotic bacteria like Akkermansia muciniphila, marine-derived antimicrobials, and grape pomace compounds. His publications span food chemistry, diabetes research, and microbiome science, with methodological innovations in enzyme immobilization and metabolite characterization. Scientific Awards 2016 - Career Development Chair Award, Wayne State University 2012 - Finalist, ACS Young Scientist Award 2010 - University Research Grant Award As a Scientific Editor for the Journal of Food Science, Zhou contributes to academic leadership while teaching graduate courses in nutrition, food safety, and functional foods. His interdisciplinary approach bridges food science, pharmacology, and public health.
Harald Pichler is an Associate Professor and Team Leader at the Institute of Biotechnology (IMBT) at Graz University of Technology. His research focuses on membrane biology, enzyme engineering, and industrial biotechnology using yeast systems like Pichia pastoris . Key projects include engineering microbial membranes for protein secretion, optimizing biocatalysts for terpenoid synthesis, and studying lipid interactions with membrane proteins. Collaborations with companies like DSM and LONZA highlight industrial applications of his work. Research interests span microbial membrane modifications, sterol biosynthesis, and metabolic engineering for producing valuable metabolites. Major contributions include developing yeast strains for high-throughput screening of terpenoids and engineering hydratases for biocatalytic applications. His team also explores protein secretion pathways and membrane protein expression in yeasts, with patent filings for key genetic targets. Current projects involve lipid raft dynamics, SARS-CoV-2 spike protein interactions with membranes, and low-cost cell culture media alternatives. Collaborations with academic partners like the University of Geneva and Wageningen University emphasize interdisciplinary approaches. Publications frequently address membrane biophysics, enzyme mechanisms, and yeast strain engineering, reflecting a blend of fundamental and applied research.
Dr. Maneka Malalgoda is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba's Faculty of Agricultural and Food Sciences. Her research focuses on grain chemistry, processing quality, and the development of healthy grain-based food systems. PhD in Cereal Science, North Dakota State University MSc in Cereal Science, North Dakota State University BSc in Medical & Pharmaceutical Biotechnology, University of Applied Sciences, Austria Dr. Malalgoda's research investigates the physicochemical properties of grain proteins and starches, their functionality in food processing, and the biological activity of grain biomacromolecules. She explores how these components contribute to nutritional value, safety, and structural integrity in bakery applications. Her recent publications highlight advancements in protein-enriched wholegrain bread, ancient grain processing optimization, oat protein health benefits, and pesticide residue impacts on cereal chemistry. Key trends include the use of analytical techniques (HPLC, LC-MS) and the intersection of traditional grains with modern nutritional needs. Dr. Malalgoda teaches courses in food science, including FOOD 4100: Current Issues in Food and Human Nutrition , FOOD 3220: Grains for Food and Beverage , and FOOD 3200: Bakery Science and Technology . She supervises graduate research at the University of Manitoba's Ellis Building facility.
Karl-Heinz Wagner is Full Professor of Nutrition and Food Quality at the University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences. He directs an experimental research group investigating how lifestyle factors—diet, specific food components, phytochemicals, physical activity and bioactive non-food compounds—modulate oxidative stress and DNA stability in humans, with emphasis on aging and sarcopenia. He initiated the university-wide “Active Ageing” research platform and coordinates EU projects such as SHIFT2HEALTH. Education & Affiliations: University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences – Professor and Chair of Nutrition and Food Quality Principal investigator of the Emerging Field “Oxidative Stress and DNA Stability” Head of the “Active Ageing” research platform activeageing.univie.ac.at Research Focus: Prof. Wagner’s group applies state-of-the-art biochemical and molecular techniques to quantify antioxidant compounds, ROS-induced DNA and chromosomal damage, DNA repair capacity and transcriptional regulation of antioxidant defenses. Human intervention trials, cross-sectional cohorts and in-vitro models are used to examine: Impact of plant-based vs. animal-based diets on multimorbidity risk Nitrate-rich beetroot juice effects on microbiome, vascular function and oxidative stress Bilirubin biology and metabolic health in Gilbert’s syndrome High-protein nutrition and resistance training on DNA damage and muscle quality in older adults Microbiota-derived metabolites that enhance CD8 T-cell antitumor immunity after exercise Publication Trends 2023-2025: Recent output demonstrates a strategic shift toward multi-omics integration (metabolomics, lipidomics, proteomics) to dissect diet–microbiome–immune crosstalk and to identify predictive biomarkers of healthy ageing. Papers consistently appear in top-tier journals (Cell, Lancet Healthy Longev, Redox Biol, Mol Nutr Food Res) and embrace large multinational cohorts, randomized controlled trials and mechanistic animal/cellular work. Funding & Networks: Research is mainly funded by the Austrian Science Fund (FWF), National Bank, European Commission (Horizon 2020, Horizon Europe), EU Cross-Border Co-operation and the University of Vienna. A dense national and international partner network ensures continuous biomarker development and knowledge transfer. Student Training & Citizen Science: Prof. Wagner actively involves MSc/PhD students and post-docs in externally funded projects and advertises internships via ERASMUS+. Study participant recruitment portals for projects like SHIFT2HEALTH, NUTRIAGING and bilirubin clinical studies are maintained to engage the public and foster translational impact.
Jane Wang is a Professor in the Department of Food Science at the University of Arkansas , where she has served since 1999, progressing from Assistant to Full Professor. She also holds the title of Director of the Experiment Station in the Department of Food Science. Her research focuses on starch structure-functionality relationships , rice quality , and biomaterial utilization , with over 120 refereed publications and 5 patents. Education: B.S. in Agricultural Chemistry (1986) from National Taiwan University , M.S. in Food Science (1989) from the University of Minnesota , and Ph.D. in Food Science (1992) from Iowa State University . Postdoctoral research in starch chemistry at Iowa State University (1993-1994). Research Interests: Jane Wang's work explores starch chemistry, rice processing optimization, and value-added applications of agricultural byproducts. She investigates how starch modifications affect food and pharmaceutical properties, with a particular focus on parboiling, germination, and enzymatic treatments. Her research also examines the impact of environmental factors on rice starch development and quality. Scientific Awards: Outstanding Departmental Research Award (2008) Outstanding Volunteer, IFT Carbohydrate Division (2007) Outstanding Mentor, University of Arkansas (2005) Grants & Professional Service: She has secured over $3M in research funding, including USDA-NIFA grants and industry contracts with more than 50 food companies. Jane has served on numerous academic committees (Patent, Promotion & Tenure, Curriculum) and held leadership roles in professional organizations like IFT and AACC. She has also acted as associate editor for Cereal Chemistry and Carbohydrate Polymers , and reviewed for multiple journals and agencies. Labs & Teams: Dr. Wang leads the Carbohydrate Research Program at the University of Arkansas, focusing on starch structure-functionality, rice fortification, and biomaterial development. Her lab collaborates with industry partners and academic institutions to advance food science applications.
Eva Falch is a Professor at the Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU). She chairs the Research Council of Norway’s Food and Bioresources Portfolio Board and serves on boards of the European Food Forum and JPI Healthy Diet initiatives. Her academic career includes roles as Vice Dean for Innovation and Education at NTNU. Education: PhD in Biotechnology (NTNU, 2006), Master in Food Science (NMBU), and Bachelor in Food Technology (HiST). Her research focuses on sustainable utilization of marine resources, lipid technology, and food innovation. Key competencies include biotechnology, seafood quality, omega-3 fatty acids, and rest raw material valorization. Research interests emphasize bioeconomy, marine lipid utilization, and cross-industry collaboration. Her work bridges academia and industry, addressing challenges in cardioprotective foods, innovation processes, and student-industry engagement. Recent projects include UP4Food (upcycling side-streams) and OMEGA (fish oil microencapsulation). Publications span food chemistry, marine biology, and biotechnology, with emphasis on seafood processing, protein hydrolysates, and functional ingredients. Her work highlights sustainable practices for waste-to-value conversion in fisheries.
Professor Sophie Moore is a Professor of Global Women & Children's Health at King's College London, based in the Department of Women & Children's Health. She holds a Wellcome Trust Senior Research Fellowship (2020-25) and leads research on global maternal and child nutrition, with a focus on micronutrient interventions during critical developmental periods. Her work spans epidemiological studies in rural Gambia, intervention research on infant neurodevelopment, and global health challenges related to food insecurity. She is affiliated with the Faculty of Life Sciences & Medicine and the School of Life Course & Population Sciences. Her research integrates nutritional epidemiology, epigenetics, and global health equity, with projects such as the BRIGHT (Brain Imaging for Global Health) cohort study and the PRECISE network investigating pre-eclampsia determinants. She has collaborated widely across institutions including the London School of Hygiene and Tropical Medicine, the Medical Research Council Unit in The Gambia, and international partners in Africa and Asia. Key contributions include studies on iron supplementation in infancy, maternal dietary diversity, and the role of calcium in pre-eclampsia prevention. Her work emphasizes translational research to bridge gaps between scientific evidence and public health policy, particularly in low-resource settings. Grants and awards include major funding from Wellcome Trust and the Bill & Melinda Gates Foundation. Professor Moore’s research also explores neurodevelopmental outcomes linked to nutritional status, leveraging advanced imaging techniques (fNIRS/EEG) and longitudinal cohort data. She actively engages in global health initiatives addressing food security, maternal-child health disparities, and the impact of environmental factors on early development.
Dr Ruan Elliott is Dean of the Doctoral College and Senior Lecturer in Nutrition at the University of Surrey's School of Biosciences. He holds a PhD in Nutritional Metabolism (2017) and BA in Natural Sciences from Cambridge (1988). His research focuses on nutritional modulation of DNA repair mechanisms, functional genomics in nutrigenomics, and micronutrient homeostasis of iron, copper, selenium, and zinc. He has led studies on vitamin D efficacy, food bioavailability, and oxidative stress biomarkers. Education: PhD (University of Surrey, 1992), BA (University of Cambridge, 1988) Previous Roles: Senior Scientist (Institute of Food Research, 1994-2009), Postdoctoral Fellow (University of British Columbia, 1992-1994) His research integrates molecular biology and nutrition to address health impacts of dietary components. Recent work explores oat-based milk alternatives' sensory profiles, vitamin D supplementation efficacy, and DNA repair pathways in cardiovascular disease. He collaborates internationally on projects like the D2-D3 Study and NuGO initiatives. Publications emphasize translational research, including systematic reviews on insect protein efficacy and meta-analyses of vitamin D supplementation. His work bridges lab-based models (e.g., Caco-2 cells for iron studies) and clinical applications. No scientific awards were explicitly listed in the provided texts. He advises on doctoral training programs and has contributed to grant-funded projects like the University of Surrey's food and infection biosciences initiative (2024). Collaborations include studies on probiotics' immune effects and transcriptomic analysis of metabolic conditions.
