جست‌وجوی استاد و پژوهشگر

Jason H. Hafnerمشاهده پروفایل

استاد

• Biophysics
• Nanoscience
• Nanophotonics
• +۲ مورد دیگر

Jason H. Hafner is a Professor of Physics and Astronomy and of Chemistry at Rice University, affiliated with the Rice Space Institute. His research bridges fundamental physics with biological applications through nanoscale phenomena, focusing on light-matter interactions at molecular interfaces. Education: 1993: BS in Physics, Trinity University 1996: MA in Physics, Rice University 1998: PhD in Physics, Rice University (advisor: Richard Smalley) Hafner's work centers on nanophotonics and interfacial biophysics , utilizing Surface Enhanced Raman Scattering (SERS) as a primary tool. His lab pioneers structural analysis of lipid membranes, gold nanoparticle surface chemistry, and vibrational spectroscopy of bioactive compounds including anthraquinones in lichens and flavonoids. Current projects integrate computational modeling with experimental SERS to decode cholesterol structure and analyze environmental particulates from aerospace events. Publications since 2015 reveal a trajectory from foundational nanomaterial studies toward complex biological systems, increasingly combining DFT simulations with experimental Raman data. His work spans astrobiology-relevant molecules to spacecraft-related environmental analysis, demonstrating consistent methodological innovation in vibrational spectroscopy. Major recognitions include: Beckman Young Investigator Award (2002) Norman Hackerman Award for Chemical Research from Welch Foundation (2011) Hafner has mentored multiple PhD students including Aobo (gold nanoparticle surface chemistry) and Mathieu (lipid membrane structure via SERS), while teaching undergraduate physics for nearly a decade. His editorial role at ACS Nano (2010-2017) reflects standing in the nanoscience community. The Hafner Lab maintains an agile, interdisciplinary approach—recently collaborating with planetary scientist Phil Metzger to analyze SpaceX launch debris using Raman spectroscopy, demonstrating real-world application of fundamental research techniques to emerging aerospace challenges.

Stephan A. Sieberمشاهده پروفایل

استاد

• Bioorganic Chemistry
• Antibiotic Development
• Chemical Proteomics
• +۵ مورد دیگر

Professor Stephan A. Sieber is a leading researcher in bioorganic chemistry at the Technical University of Munich (TUM), where he holds the Chair of Organic Chemistry II within the TUM School of Natural Sciences. His research program focuses on developing new drugs against multidrug-resistant bacteria through a multi-disciplinary approach that integrates synthetic chemistry, functional proteomics, microbiology, and protein biochemistry. His laboratory has made significant contributions to identifying unprecedented antibacterial targets beyond the scope of current antibiotics and exploiting these for chemical manipulation. Recent work has increasingly incorporated machine learning approaches to accelerate antibiotic discovery, with notable publications on AI-guided pipelines, drug-target interaction prediction, and high-throughput screening optimization. Sieber's research has resulted in the discovery of new active substances, some of which are currently being optimized for medical applications. His group's publications reveal a strong focus on chemical proteome mining, natural product mode of action studies, and novel antibacterial target identification. The lab has published extensively in top journals including Nature Chemistry, Nature Communications, and ACS Central Science. Inhoffen Medal (2024) Max Bergmann Medal (2023) ERC Advanced Grant (2023) Merck Future Insight Prize (2020) Klaus Grohe Prize (2020) ERC Consolidator Grant (2016) Professor Sieber leads an active research group that maintains a strong presence in the scientific community through regular publications, conference presentations, and collaborations. His laboratory website and BlueSky presence (@sieberlab.bsky.social) demonstrate ongoing research activities and engagement with the broader scientific community. He has successfully secured significant research funding including multiple ERC grants that have supported his innovative work in antibiotic discovery.

Alessandra Luchiniمشاهده پروفایل

استاد

• Nanotechnology
• Proteomics
• Molecular Medicine
• +۳ مورد دیگر

Alessandra Luchini serves as Professor in George Mason University's School of Systems Biology and the Center for Applied Proteomics and Molecular Medicine (CAPMM), where she pioneers nanotechnology solutions for cancer and infectious disease diagnostics. Her work bridges biomolecular interface engineering with clinical translation through advanced proteomic platforms. Education Ph.D. from University of Padova, Italy Research Focus : Dr. Luchini's program centers on nanoproteomics for biomarker discovery, specifically developing hydrogel-based affinity capture systems to detect urinary biomarkers of Lyme disease, Chagas disease, and tuberculosis. Her lab innovates in biomimetic membrane models using neutron reflectometry to study pathogen-host interactions, while translating findings into point-of-care diagnostic devices through CAPMM's clinical partnerships. Publication Trends : Recent work (2024-2025) reveals three converging trajectories: (1) urinary peptide diagnostics for tick-borne illnesses validated against clinical symptom scores, (2) engineered nanoparticle networks for pathogen sequestration in blood/plasma, and (3) membrane biophysics studies enabling targeted drug delivery. This integration of basic membrane science with clinical proteomics defines her translational approach. Awards 2023 SCHEV Outstanding Faculty Award for Virginia higher education Research Leadership : As CAPMM principal investigator, Dr. Luchini directs NIH-funded projects developing FDA-cleared diagnostic platforms. Her team collaborates with CDC on Babesia diagnostics and with oncology centers on field cancerization proteomics, while mentoring postdocs in nanoparticle engineering and mass spectrometry techniques. Infrastructure : The CAPMM core facility houses state-of-the-art mass spectrometers, neutron reflectometers, and GMP-compliant nanoparticle synthesis equipment, supporting her lab's work on urinary biomarker validation and affinity capture technology development.

• Food Science
• Nutrition
• Functional Foods
• +۷ مورد دیگر

Alberta N.A. Aryee, PhD is an Associate Professor in the Department of Human Ecology (Food Science & Biotechnology) at Delaware State University (DSU). She holds a PhD from McGill University and completed postdoctoral research at Agriculture and Agri-Food Canada. Her research focuses on the impact of natural products and bioactive compounds on nutrition, health, and metabolic diseases, with particular emphasis on food processing effects, functional food development, and biofortification strategies. Education: Postdoctoral Research: Agriculture and Agri-Food Canada PhD: McGill University (Dissertation: Enzyme Immobilization and Biodiesel Production) MSc: McGill University (Thesis: Lipase Purification) BSc (Hons): Kwame Nkrumah University of Science and Technology Research Interests: Food science, functional ingredients, nutraceuticals, fermentation science, lipid technology, and sustainable food systems. She explores how processing impacts food matrices, bioavailability of nutrients, and the application of nanotechnology and machine learning in food analysis. Recent Research Trends: Her work spans encapsulation of bioactives, plant-based food innovation, and leveraging AI for nutrient prediction. Studies include optimizing hempseed processing, analyzing fermented cassava chemistry, and designing smart food packaging. Awards: 2020 DSU Faculty Excellence in Research 2018 Hornet Award (Early College High School) Mini Grant for hands-on food science education Advising & Grants: Mentors students in food chemistry and product development. Collaborates on grants focused on value-added food products from agricultural byproducts. Leads experiential learning programs integrating global food challenges. Labs & Teams: Based in DSU’s Baker Annex, her lab focuses on lipid science and functional food formulation. Collaborates with industry partners on sustainable food technologies and nanodelivery systems.

EMİNE ERÇELEBİمشاهده پروفایل

استاد

• Food Science
• Food Engineering
• Nanoemulsions
• +۴ مورد دیگر

Prof. Dr. Emine Erçelebi is a full-time faculty member at Gaziantep University Faculty of Engineering, Department of Food Engineering . With over 25 years of academic experience, her research focuses on nanoemulsions, food preservation, and rheological properties of food systems. PhD (2007) : Food Engineering, Gaziantep University MS (2000) : Food Engineering, Gaziantep University BS (1997) : Food Engineering, Gaziantep University Her research program investigates: Stability and functionality of nanoemulsions for food applications Thermal degradation kinetics of natural food pigments Hydrocolloid effects on food rheology and texture Encapsulation techniques for bioactive compounds Physicochemical properties of fruit concentrates Recent publications demonstrate strong focus on nanoemulsions (2018-2024), fruit concentrate stability (2013-2020), and hydrocolloid applications (2016-2022). She has mentored 5 graduate students to completion and served as Domestic Erasmus Coordinator (2010-2014). Project Leadership : 2 completed research projects including a TÜBİTAK-funded study on protein-hydrocolloid systems Teaching : Delivers English-language courses in Analytical Chemistry, Instrumental Analysis, and Physical Properties of Foods (2014-2020)

Suyong Leeمشاهده پروفایل

استاد

• Artificial intelligence for food systems
• Alternative food processing
• Food Texture Design
• +۵ مورد دیگر

Suyong Lee is a Professor in the Department of Food Science and Biotechnology at Sejong University, leading research at the Carbohydrate Bioproduct Research Center. His work bridges food science, artificial intelligence, and advanced processing technologies to develop innovative food systems. His research focuses on Artificial intelligence for food systems , Alternative food processing , and Food Texture Design , with particular emphasis on hydrocolloids, oleogels, and plant-based analogues. His laboratory specializes in rheo-processing technologies that integrate machine learning with hyperspectral imaging for non-destructive food analysis. Analysis of his recent publications reveals strong trends in AI-driven food characterization, with 60% of his 2023-2025 work applying machine learning to predict food properties. His research spans from fundamental carbohydrate chemistry to applied product development, particularly in sugar reduction, fat replacement, and gluten-free systems. Over 130 peer-reviewed research papers More than 30 patent applications h-index of 47 with 6548 citations He actively supervises research in food texture engineering and maintains strong industry collaborations, particularly in developing plant-based meat and dairy alternatives using hydrocolloid-based technologies. His laboratory operates cutting-edge facilities for rheological analysis, hyperspectral imaging, and AI modeling of food systems.

Clarity Ropafadzo Mapengoمشاهده پروفایل

مدرس

• Food Innovation
• Climate Change & Food Systems
• Cultural Landscapes & Consumer Behavior
• +۶ مورد دیگر

Clarity Ropafadzo Mapengo is a Lecturer in Food Science & Technology at Teesside University's School of Health and Life Sciences. She holds a PhD in Food Science from the University of Pretoria (2020) and joined Teesside in 2022 after serving as a Postdoctoral Researcher there. Education: PhD in Food Science (University of Pretoria, 2018–2020) Her research focuses on climate-resilient food systems, natural polymer applications, and innovative processing technologies like high-pressure processing (HPP) and infrared drying. She integrates green chemistry principles into functional food development, particularly low-glycemic-index products and nano-therapies. Recent work explores HPP's impact on meat quality, solar/infrared drying of crops, and xylan-based prebiotics. Collaborations include FAO initiatives and University of Cairo projects on sustainable agrifood systems. Salzburg Global Fellow (2024-2025) Innovation Ambassador, Global Biotech Revolution (2024) World Food Forum Young Scientist Group Representative (2022) She leads the Food Chain & Composition module and contributes to Biologics & Health Product Development. Her enterprise interests emphasize food waste reduction and value-added agrifood solutions.

MARIO MARTINEZ MARTINEZمشاهده پروفایل

دانشیار

• Food Macromolecules
• Starch Technology
• Sustainable Packaging
• +۲ مورد دیگر

MARIO MARTINEZ MARTINEZ is Associate Professor at University of Valladolid's Department of Agricultural and Forestry Engineering, with secondary appointments at Aarhus University and Purdue University. His research develops plant-based macromolecular assemblies for food, pharmaceutical, and packaging applications. Research focuses on: Structure-function relationships of plant biopolymers Green modification techniques for polysaccharides Food waste valorization strategies Edible packaging development Nutrient bioaccessibility enhancement Recent publications showcase innovative approaches to starch modification using deep eutectic solvents, waste upcycling (bread, apple pomace, garlic peels), and functional ingredient development from underutilized sources (macroalgae, hawthorn). Major recognitions include: Nils Foss Talent Prize 2021 DFF-Sapere Aude excellence grant (€1M) Ontario Early Researcher Award Young Scientist Award from Cereals & Grains Association Leads research on sustainable food systems through international collaborations and industry partnerships.

• Protein Foods
• Human Nutrition
• Cardiometabolic Health
• +۳ مورد دیگر

Sergio Burgos, PhD is an Associate Professor in the Department of Animal Science at McGill University's Faculty of Agricultural and Environmental Sciences, and a Scientist at the Research Institute of the McGill University Health Centre (RI-MUHC). He leads an interdisciplinary research program integrating animal nutrition, human health, and environmental sustainability. Pan-American School of Agriculture, Zamorano, Honduras (Agrónomo) University of Florida (BSc Animal Science) University of California, Davis (MSc Animal Science) University of Guelph (PhD Animal Science, 2009) Research Focus examines protein foods' roles in: Human Nutrition & Cardiometabolic Health Dairy Production Systems & Rumen Microbiome Milk Metabolomics & Bioactive Compounds Climate Impact Reduction through Dietary Transitions Publication Trends demonstrate: 2024-2025: Prioritization of plant-animal protein substitutions for climate & health 2020-2023: Mechanistic studies on amino acid regulation of mammary cell function 2016-2020: Foundational work on insulin resistance and dairy nutrition Awards Richard and Edith Strauss Postdoctoral Fellowship (2010-12) Professional Affiliations Regroupement OptiLAIT (2015-present) American Society for Nutrition (2015-present) Canadian Diabetes Association (2012-present) Teaches core courses in animal nutrition, protein metabolism, and computational ration balancing.

Nandika Bandaraمشاهده پروفایل

دانشیار

• Food Science
• Protein Chemistry
• Nanotechnology
• +۴ مورد دیگر

Dr. Nandika Bandara serves as Associate Professor and Tier 2 Canada Research Chair in Food Proteins and Bioproducts at the University of Manitoba's Department of Food and Human Nutritional Sciences within the Faculty of Agricultural and Food Sciences. Her research program focuses on advancing sustainable protein technologies for food, materials, and bioproduct applications through integration of material science and nanotechnology. Education: CFS (Certified Food Scientist), Institute of Food Technologists / International Food Science Certification Council PhD (Food Science & Bioresource Technology), University of Alberta, Canada MSc (Food Science & Technology), University of Alberta, Canada BSc (Agriculture), University of Peradeniya, Sri Lanka Dr. Bandara's research explores protein and biopolymer-based nanostructures for bioactive delivery, sustainable protein extraction from Canadian crops and byproducts, and renewable biopolymers for food packaging and biomedical materials. Her lab investigates novel processing technologies' effects on protein structure-function relationships using advanced characterization techniques. Current projects include protein-lipid conjugation for nanodelivery systems, feather keratin-based wound-healing materials, and deep eutectic solvents for protein extraction. Her publication record demonstrates strong focus on plant protein valorization, nanodelivery systems, and functional materials. Key trends include development of electrospun nanofibers, protein-based packaging films reinforced with nanocellulose, and metabolomics approaches for bioactive compound analysis in Canadian berries. The research bridges fundamental protein chemistry with industrial applications in sustainable food systems. Awards and Honors: Outstanding Volunteer Service Award of the Food Chemistry Division at Institute of Food Technologists (IFT) - 2019/2020 Institute of Food Technologists (IFT) Emerging Leaders Network (ELN) Program finalist - 2019 Natural Science and Engineering Research Council (NSERC) of Canada Postdoctoral Fellowship - 2018 Agricultural Institute of Canada Foundations' (AICF) Karl C Iverson Agricultural Scholarship - 2016 MITACS Accelerate Graduate Scholarship - 2015 Queen Elizabeth II Doctoral Graduate Scholarship - 2015 American Oil Chemist Society Honored Student Award - 2015 Graduate Student Teaching Award of the Faculty of Graduate Studies and Research/ Faculty of Agricultural, Life and Environmental Sciences, University of Alberta - 2015 Alberta Innovates Technology Futures Graduate Student Doctoral Scholarship Dr. Bandara actively supervises graduate students through the University of Manitoba's Food and Human Nutritional Sciences program and holds an adjunct professorship at Dalhousie University. She serves as Associate Editor for Food Chemistry Journal and on the editorial board of Food Research International. Her research is supported by her Canada Research Chair position and industry partnerships focused on Canadian agricultural innovation. She directs the Food Proteins and Bioproducts Lab at the Richardson Centre for Food Technology and Research, which specializes in protein characterization, nanomaterial development, and sustainable extraction technologies. The lab collaborates with researchers across Canada and internationally to translate fundamental discoveries into industrial applications for food, packaging, and biomedical sectors.

• Probiotics
• Functional Food
• Antioxidants
• +۳ مورد دیگر

Ana Maria Gomes is an Associate Professor at the Faculty of Biotechnology of Universidade Católica Portuguesa (UCP), affiliated with the Centre for Biotechnology and Fine Chemistry (CBQF). She holds a PhD in Biotechnology (1999) and specializes in probiotics, functional foods, and bioactive compounds. Her research focuses on enhancing food systems through innovative processing techniques and valorizing byproducts for health benefits. Education: PhD in Biotechnology (1999) Affiliations: CBQF, UCP Faculty of Biotechnology Key Projects: PeptiBiotics (2023-2024), AWARE (2022-2026), VIIAFOOD (2021-2025) Research Interests: Probiotics, functional food development, antioxidant mechanisms, and food biotechnology. She explores applications in antimicrobial peptides, alternative proteins, and sustainable food systems through interdisciplinary collaborations. Recent work includes studies on diatom bioactivity, avocado oil metabolism effects, and high-pressure cheese processing. Awards include the NEWFOOD 2020 prize for food innovation and recognition for obesity-prevention yogurt research. Supervised 46 academic works at UCP Active in grants: FIND4S (2024-2027), STARGATE (2021-2023) Labs/Teams: Leads CBQF’s food biotechnology initiatives and collaborates with the VIIAFOOD innovation platform.

Simon Tangمشاهده پروفایل

مدرس

• Biochemistry
• Molecular Biology
• Enzyme Engineering
• +۷ مورد دیگر

Simon Tang is a BBSRC Research Fellow and Proleptic Lecturer in the Department of Life Sciences at the University of Bath. He also holds a Visiting Researcher position in the same department. His research is supported by prestigious grants from the Biotechnology and Biological Sciences Research Council (BBSRC) and the Engineering and Physical Sciences Research Council (EPSRC), where he serves as Principal Investigator (PI) and Co-Investigator (CoI) on multiple active projects. His research focuses on advancing sustainable biotechnological solutions for drug discovery, particularly through the engineering of enzymes such as asparaginyl endopeptidases and peptide ligases. Key areas include the intracellular production of cyclic peptides, enzyme compartmentalization, and the development of novel screening platforms for bioactive compounds. The trends in his recent publications reflect a strong emphasis on chemical biology, protein engineering, and enzyme mechanism studies. His work integrates synthetic biology with therapeutic discovery, targeting neurodegenerative diseases and sustainable pharmaceutical development. Scientific Awards: BBSRC Research Fellowship (2025), competitively awarded for innovative work in sustainable cyclic peptide production. Dr. Tang leads independent research projects, including the development of intracellular screening platforms and methods for controlling enzyme activity. He collaborates closely with Prof. Jody Mason and Dr. Luet Luk. While no formal advisees are listed, his leadership roles indicate active mentorship and research supervision. His work contributes to UN Sustainable Development Goals related to good health and sustainable industry. He is associated with research networks in enzyme engineering and peptide therapeutics, with collaborations spanning multiple institutions and countries.

Hong Liمشاهده پروفایل

دانشیار

• Food Science
• Food Processing Technology
• Food Safety
• +۳ مورد دیگر

Hong Li is an Associate Professor at the University of California, Davis, specializing in interdisciplinary research at the intersection of food science, engineering, and biotechnology. Their work focuses on innovative food processing technologies, including infrared drying systems, catalytic thermal treatments, and microbial inactivation methods. Li's research also addresses sustainable production of alternative proteins, nutraceuticals, and optimization of agricultural by-products. Key research interests include food safety, energy-efficient processing, and the application of advanced technologies like cold plasma and mathematical modeling in food systems. Li has contributed to advancements in nut drying, fish meat quality, and fungal protein production. Their work emphasizes practical solutions for industrial applications while maintaining nutritional and sensory quality. Publications highlight Li's expertise in food physics, interdisciplinary collaboration, and bridging theoretical models with real-world processing challenges. Despite extensive contributions, no scientific awards or named grants are explicitly mentioned in the text.

Ronald Peggمشاهده پروفایل

استاد

• Functional foods
• Nutraceuticals
• Bioactive phytochemicals
• +۶ مورد دیگر

Ronald Pegg is the Josiah Meigs Distinguished Teaching Professor in the Food Science & Technology department at the University of Georgia's College of Agricultural & Environmental Sciences. His research focuses on functional foods, nutraceuticals, and the bioactive properties of phytochemicals, with expertise in separation and identification of bioactives, nutrient analysis, and lipid oxidation studies. He teaches courses ranging from introductory food science to advanced functional foods and analytical methods. Specializes in antioxidant activity of tree nuts, fruits, and legumes Develops analytical assays for food composition Studies shelf-life extension strategies for food products His recent work emphasizes cellular antioxidant activity, phenolic profiling, and encapsulation technologies. Awards include the Josiah Meigs Distinguished Teaching Professor title. Publications span journals in food chemistry, nutrition, and analytical science.

• Coffee Chemistry
• Food Science
• Analytical Chemistry
• +۳ مورد دیگر

Samo Smrke is a Researcher at the ZHAW School of Life Sciences and Facility Management, specializing in the Coffee Competence Centre and Analytical Technologies. His work focuses on advancing coffee science through projects like the SCA Coffee Expertise Program and collaborations with industry leaders such as Nespresso and Julius Meinl. He has led multiple research initiatives including studies on coffee freshness, roasting effects, aroma release mechanisms, and packaging technologies. Smrke's research interests span coffee chemistry, analytical techniques, and sensory analysis. He has published extensively on topics such as degassing kinetics of roasted coffee, antioxidant generation during roasting, and aroma modulation in instant coffee products. His work often employs advanced methods like proton transfer reaction mass spectrometry (PTR-MS) and gravimetric analysis. He is a co-author of influential books including The Coffee Freshness Handbook and The SCA Water Quality Handbook , which provide foundational knowledge for industry professionals. Smrke’s projects frequently bridge academic research with practical applications, addressing challenges in coffee production, storage, and quality assurance.