Prof. Veronika Somoza is a leading academic in Nutritional Systems Biology, currently affiliated with the University of Vienna and Technical University of Munich (TUM). She holds a professorship in Molecular Food Science and has led key research groups such as the Institute of Physiological Chemistry and the Christian Doppler Laboratory for Bioactive Aromatics. Her career includes roles at institutions like the German Research Institute for Food Chemistry (Garching) and the University of Wisconsin-Madison. Education: Diplom (Justus Liebig University Giessen, 1991), PhD (University of Vienna, 1995), Habilitation (Kiel University, 2002) Research Focus: Bioactive food compounds, flavor chemistry, taste receptor signaling, and gastrointestinal physiology Her work bridges food science and human health, particularly in understanding how food ingredients influence digestion, inflammation, and disease. Notable contributions include discoveries on bitter peptide effects on gastric acid secretion and flavor perception modulation. Awards: FEMA Excellence in Flavor Science (2016), ACS AGFD Fellow (2020), Hans Adolf Krebs Prize (2004) Prof. Somoza has pioneered methodologies in atomic force microscopy for foodborne virus detection and developed bitterness-masking compounds for pharmaceuticals. Her interdisciplinary approach integrates nanobiophysics with nutrition to advance functional food design and clinical applications.
Suradip Das is a Research Assistant Professor in the Department of Neurosurgery at the Perelman School of Medicine, University of Pennsylvania, where he serves as a Senior Research Investigator. His work bridges neural engineering and regenerative medicine to address critical challenges in nerve and muscle repair. His academic training includes: B.Tech in Biotechnology from Heritage Institute of Technology (2010) PhD in Biosciences and Bioengineering from Indian Institute of Technology Guwahati (2016) Dr. Das specializes in biomaterials development , peripheral nerve injury models , neuromuscular interface engineering , and stem cell-based regeneration . His research pioneers innervated tissue-engineered muscle constructs, demonstrating how motor neurons and endothelial cells synergistically enhance skeletal myocyte maturation. He innovates custom mechanobioreactors that apply tensile forces to guide nanofiber alignment for optimal myofiber formation, significantly advancing volumetric muscle loss treatments. Analysis of his 15 most recent publications reveals a dominant focus on neuromuscular regeneration (75% of articles), with emerging exploration of psychedelic compounds in neural repair. His work consistently integrates human iPSC-derived models , multi-cellular co-cultures , and large-animal validation to address translational gaps. Key trends include optogenetic control of motor units (2023), porcine nerve injury models (2020), and the critical role of pre-innervation in creating pro-regenerative microenvironments (2020-2022). As a core member of the Cullen Lab, Dr. Das collaborates on developing biofabricated neural microtissues for delayed nerve fusion and rapid functional recovery. His research directly informs clinical strategies for peripheral nerve repair and muscle regeneration through rigorous mechanistic studies and innovative engineering solutions.
Prof. Dr. Anja Meryandini is a Professor in the Department of Biology at IPB University (Bogor Agricultural University), Indonesia. She leads research in microbial biotechnology with a focus on enzyme technology, probiotics, prebiotics, and fermentation processes for food and agricultural applications. Her educational journey includes a Bachelor's degree in Biology from Padjadjaran University, a Master's degree in Biology from IPB University, and a PhD in Microbiology from Albert Ludwig Universitaet, Germany. This strong academic foundation has supported her extensive research career spanning over three decades. Professor Meryandini's research interests encompass: Microbial enzyme technology (protease, mannanase, xylanase) for animal feed processing Development of probiotics and prebiotics for food and animal applications Flour production using microbial technology Fermentation processes for various agricultural products Soil microbiome analysis in relation to land use changes Biodegradation of environmental pollutants Her recent publications reveal a consistent focus on lactic acid bacteria, yeast fermentation, enzyme characterization, and biodegradation processes, often utilizing Indonesian indigenous microorganisms. She has made significant contributions to understanding cocoa fermentation microbiology, tempeh processing, and agricultural waste valorization. Professor Meryandini has been actively involved in important research projects including 'Impact of rainforest transformation on phylogenetic and functional diversity of soil prokaryotic communities in Sumatra (Indonesia)' which is part of a larger CRC 990 program. Her work demonstrates strong interdisciplinary connections between microbiology, environmental science, and food technology. With over 100 publications documented from 1994 to 2024, Professor Meryandini maintains an active research program with significant contributions to microbial biotechnology in the Indonesian context and beyond.
Peter O'Brien is Professor of Chemistry at the University of York, leading research in organic synthesis and medicinal chemistry. His group develops novel methods for stereospecific Negishi/Suzuki-Miyaura cross-coupling reactions and 3D fragment-based drug discovery. Collaborations with AstraZeneca, Diamond X-Chem, and Redbrick Molecular focus on COVID-19 therapeutics and building-block libraries. O'Brien employs high-throughput robotics for reaction optimization and mechanistic studies. His work bridges fundamental organolithium chemistry with applications in synthesizing bioactive heterocycles (piperidines, pyrrolidines). The York 3D Fragment Library, featuring shape-diverse compounds, identified hits against SARS-CoV-2 proteins. Awards include the RSC Stereochemistry Award (2013) and YUSU Teacher of the Year (2019). Selected honors: EPSRC/IAA grants for 3D building blocks commercialization Industrial Fellowships with AstraZeneca (2019-2022) Vice-Chancellor's Teaching Award (2015)
Adane Tilahun Getachew serves as an Associate Professor at the National Food Institute, Technical University of Denmark (DTU), specializing in bioactive compounds analysis and application within food science. His research integrates green extraction technologies with sustainable food processing to valorize marine and agricultural byproducts. His primary research interests focus on antioxidant mechanisms , bioactive compound recovery , and advanced extraction methodologies including supercritical fluids and subcritical water processing. Key application areas include marine lipid extraction from invasive species like starfish and round goby, plant protein isolation from legumes and lupin seeds, and stabilization of omega-3 enriched food products. His work directly contributes to UN Sustainable Development Goals through waste reduction and sustainable resource utilization. Analysis of his 15 most recent publications reveals a strong emphasis on extraction optimization (particularly supercritical CO 2 and pressurized liquid methods), marine bioactives (seaweed, starfish, shrimp waste), and food product development (mayonnaise, packaging films, protein concentrates). Dominant themes include response surface methodology applications, seasonal variation impacts on bioactive yields, and techno-functional properties of extracted compounds. His collaborative projects demonstrate extensive interdisciplinary work across European research initiatives: SUSTAINABLE JET FUELS (2024-2027): Micro-algal cell factories for zero-waste aviation fuel GrExOmega (2022-2025): Green extraction of omega-3 from invasive marine species AlgaeVita (2025-2027): Biofortified algae ingredients rich in vitamin D3 and omega-3 SBbioact (2019-2022): Biorefinery of Nordic brown algae bioactives Dr. Getachew leads research on sustainable food systems with emphasis on waste valorization and green processing technologies, maintaining active collaborations with multiple European institutions through DTU's National Food Institute infrastructure.
Dr. Cristina Rosell is a Professor and Head of the Department of Food and Human Nutritional Sciences at the Faculty of Agricultural and Food Sciences, University of Manitoba. Her research focuses on grain-based food innovation, starch properties, and sustainable bakery processes. Education: PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain Dr. Rosell specializes in cereal science, enzymatic food modification, and gluten-free product development. Her current projects include optimizing bakery processes with computational tools, tracing rice supply chains via blockchain, and integrating bioactives into gluten-free foods. Her work bridges food chemistry, nutritional science, and industrial bakery technology. Her recent research trends emphasize gluten-free bread using legume and root starches, starch-plant compound interactions , and sustainable food processing via microwave-assisted extraction, high-pressure treatments, and fermentation. Key subfields include dough rheology, polyphenol bioactivity, and techno-functional ingredient development. Dr. Rosell’s teaching includes graduate seminars in food science (HNSC 7130). She supervises graduate students in breadmaking, starch hydrolysis, and functional food design. Her lab explores grain quality, enzymatic treatments, and bakery product optimization through interdisciplinary approaches combining chemistry, nutrition, and process engineering.
Yu He is an Assistant Professor of Applied Physics and Physics at Yale University, affiliated with the Department of Physics. His research focuses on condensed matter physics and experimental techniques such as angle-resolved photoemission spectroscopy (ARPES) and x-ray scattering to study correlated electronic systems and quantum materials. Prior to Yale, he completed a Miller Research Fellowship at UC Berkeley (2019) after earning his Ph.D. in Applied Physics from Stanford University. Key research areas include metal-to-insulator transitions, superconductivity, 2D magnetism, and solid-state quantum simulation. He has contributed to advancements in material characterization techniques, including high-resolution ARPES using tabletop lasers. His work integrates crystal synthesis, electric transport measurements, and surface decoration to explore material properties. Education: B.S. in Physics from University of Science and Technology of China (USTC); M.S. in Electrical Engineering and Ph.D. in Applied Physics from Stanford University. Research Interests: Experimental condensed matter physics, quantum materials, superconductivity, and light-matter interaction studies. His current projects aim to dissect microscopic degrees of freedom (electronic, lattice, spin) in novel materials using cutting-edge spectroscopic methods. The lab employs complementary techniques like electric transport measurements and crystal growth to characterize material properties comprehensively. Awards: Miller Research Fellow, UC Berkeley (2019) Advising & Grants: No student advisees listed. Research supported by Yale University and prior fellowships. Labs & Teams: Leads a research group at Yale focused on experimental condensed matter physics, collaborating on projects involving advanced material characterization and quantum material discovery.
Thomas Lectka is the Jean and Norman Scowe Professor in the Department of Chemistry at Johns Hopkins University, where he has been a faculty member since 1994. His research focuses on synthetic and physical organic chemistry, particularly in the area of organofluorine chemistry. PhD, Cornell University Postdoctoral Fellow, Heidelberg (Alexander von Humboldt Fellow) Postdoctoral Fellow, Harvard University (NIH Fellow) Dr. Lectka's research is centered on developing novel synthetic methods, especially for fluorination, and understanding the physical organic principles underlying reactivity. His work spans radical fluorination , catalytic asymmetric synthesis , and the design of fluorinated bioactive molecules . Using a combination of experimental and computational techniques, his lab investigates C-F bond formation , reaction mechanisms , and the biological applications of fluorinated compounds. His recent work, as reflected in publications from 2010 to 2024, shows a consistent trajectory in advancing fluorination methodologies, with increasing emphasis on site-selectivity , enantiocontrol , and biomedical relevance . Themes include the development of new reagents, mechanistic studies, and the synthesis of fluorinated natural product analogs and peptidomimetics. Dr. Lectka has received numerous honors and awards, including: ACS Arthur C. Cope Scholar (2024) ACS Maryland Chemist of the Year (2017) John Simon Guggenheim Memorial Fellowship Dreyfus Teacher-Scholar Award Sloan Fellowship NSF CAREER Award NIH First Award Eli Lilly Grantee Award He actively mentors graduate and undergraduate students in his research group, contributing to education and training in organic chemistry. His lab, The Lectka Group , is supported by grants from the NIH and NSF, enabling cutting-edge research in synthetic methodology and physical organic studies. The group fosters a collaborative environment focused on innovation in fluorine chemistry. The Lectka Group is an active research laboratory at Johns Hopkins University dedicated to pushing the boundaries of synthetic organic chemistry through the exploration of fluorine's unique properties. Current projects include site-selective radical fluorination and the synthesis of unusual fluorinated species, aiming to provide new tools for drug discovery and materials science.
Ann-Dorit Moltke Sørensen is a Senior Researcher at the National Food Institute of the Technical University of Denmark (DTU). She specializes in food science, with a focus on antioxidant properties, marine by-product utilization, and sustainable food systems. Her work aligns with UN Sustainable Development Goals, particularly in promoting responsible consumption and production (SDG 12) and life below water (SDG 13). Affiliations: National Food Institute, DTU (2016–present) Education: PhD in Food Science (DTU, 2010) M.Sc. and B.Sc. in Food Science and Technology (DTU, 2005 and 2003) Research Interests: Antioxidant mechanisms in food systems Omega-3 fatty acid extraction and application Utilization of marine and fish by-products Food preservation and stability Enzymatic processing of bioactive compounds Scientific Recognition: Young Scientist Award (2009) AOCS European Section Travel Grant (2010) Food Travel Grant (2008) Advising & Grants: Supervised PhD students Corsano, S. and Bjørlie, M. Project Coordinator for GrExOmega (2022–2025) and PROFIUS (2021–2024), focusing on omega-3 extraction and fish biomass utilization. Labs/Teams: Active in research groups addressing food chemistry, marine biotechnology, and sustainable processing technologies.
Syed S.H. Rizvi is a Professor of Food Process Engineering at Cornell University's Department of Food Science, affiliated with the College of Agriculture and Life Sciences. He holds the title of International Professor and advises over 65 graduate and 70 undergraduate students. His expertise spans food engineering, processing, and international development. Education: Ph.D., The Ohio State University (1976) MEng, Chemical Engineering, University of Toronto (1988) B.Tech., Panjab University (1968) Research Focus: Physical, chemical, and engineering aspects of food and biomaterials Supercritical fluid technology, liposome synthesis, and sustainable processing International value-chain developments and food security Articles Trends: Recent works emphasize supercritical fluid extrusion, liposome encapsulation, and novel food processing innovations. Key themes include material characterization, functional food development, and sustainable technologies. Awards: Distinguished Professor (2017), Chinese Academy of Agricultural Science Excellence in Teaching Award (2014) Stanley Watson Award (2012) Advising & Grants: Mentor to numerous students globally. Collaborates internationally under sponsorships like FAO, UNIDO, and World Bank. Teaches courses on food engineering, international agriculture, and bioprocessing systems. Labs/Teams: Leads the Rizvi Lab, focusing on novel food processes and engineering. Active in developing sustainable technologies for bioactive delivery and food security.
Dr. Joseph Dumpler is a Lecturer at the Department of Health Sciences and Technology at ETH Zürich, specializing in Sustainable Food Processing. He holds a PhD in Dairy Science and Technology from the Technical University of Munich, Weihenstephan, with a focus on UHT treatment of concentrated milk. His work emphasizes advancing food processing technologies, particularly in protein refinement, non-thermal methods, and membrane filtration. Educations: PhD in Dairy Science and Technology, Technical University of Munich, Weihenstephan (2017) MSc Food Engineering, Technical University of Munich, Weihenstephan His research interests include Natural Deep Eutectic Solvents (NADES) for plant protein extraction, microwave vacuum drying of dairy products, and membrane filtration optimization for microalgae and dairy systems. He has pioneered methods to refine rapeseed and pea proteins while minimizing antinutrients, and his work on microfiltration of milk products addresses emerging microbial risks. Key contributions span kinetic modeling of heat-induced protein aggregation, sustainable food processing , and non-thermal concentration techniques . His articles reflect a focus on bridging lab-scale innovations with industrial applications. Awards: J.T.M. Wouters Young Scientist Award Julius Maggi Research Award (2018) Best PhD Thesis Award from the Association of Dairy, Food and Biotechnologists (Weihenstephan) Dr. Dumpler collaborates with industry partners to translate research into scalable processes, such as NADES-based protein extraction and microwave drying systems. His current role at ETH Zürich’s Sustainable Food Processing Lab (Prof. Mathys) focuses on plant-based meat analogs and novel protein refining concepts .
Aji Mathew is a Professor at the Department of Materials and Environmental Chemistry, Stockholm University. He holds a PhD in polymer chemistry from Mahatma Gandhi University (2001) and conducted postdoctoral research at CERMAV (Grenoble, France) and NTNU (Trondheim, Norway). His academic career includes roles as an assistant professor (2007–2011) and associate professor (2011–2015) at Luleå University of Technology before becoming an associate professor (2015) and subsequently a professor (2017) at Stockholm University. His research focuses on bio-based nanocomposites and sustainable materials, particularly nanocellulose and its applications in environmental remediation, advanced materials, and circular economy solutions. His group, the Aji Mathew Group , specializes in designing bio-based materials for diverse applications, including water treatment, 3D printing, and biomedical uses. Key projects involve upcycling textile waste, developing eco-friendly composites, and creating functional hydrogels. His work bridges fundamental polymer chemistry with practical sustainability challenges. Publications highlight innovations like nanocellulose-based foams, zeolitic frameworks for water purification, and bio-based coatings. While no awards are explicitly mentioned, his extensive peer-reviewed contributions reflect significant scholarly impact. His research emphasizes scalability and real-world applicability, addressing global environmental and material science challenges.
Tyler Johnson, PhD, is an Associate Professor in the Department of Natural Sciences and Mathematics at Dominican University of California's School of Health and Natural Sciences. His expertise lies in Natural Products Chemistry , Bioorganic Chemistry , and Medicinal Chemistry , with a focus on biomedical applications. Johnson's research emphasizes discovering therapeutic lead compounds and molecular probes from marine and terrestrial natural products. His research team investigates chemotypes like mycothiazole , zampanolide , fijianolide , and latrunculin from Indo-Pacific marine sponges. These compounds exhibit potent cytotoxicity (IC50 1~5 nM) against cancer cell lines through mechanisms including microfilament disruption , mitochondrial complex I inhibition , and microtubule stabilization . Current work explores mycothiazole as a molecular probe for mitochondrial aging. Key publications span 2024-2002, covering topics from sponge-derived anticancer agents to inflammation modulation and environmental toxicology. Johnson's laboratory engages in large-scale natural product isolation, spectroscopic validation, and semi-synthetic medicinal chemistry to optimize therapeutic leads. His work integrates undergraduate and graduate students into interdisciplinary biomedical research.
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.
Eric W. Schmidt is a Distinguished Professor of Medicinal Chemistry at the University of Utah, with adjunct appointments in Biological Sciences and Chemistry. His research focuses on natural products chemistry, biosynthesis, synthetic biology, and pharmaceutical applications of marine animal microbiomes. University of California, San Diego (BS, PhD) Research areas include: Biosynthesis in animals and their microbiomes Synthetic biology approaches to chemical engineering Drug design from marine natural products Metagenomic analysis of symbiotic relationships Neuroactive compound discovery Antibiotic development against resistant pathogens His lab has pioneered methods for: Biosynthetic gene cluster identification Heterologous expression in E. coli Enzymatic modification of peptides Chemical analysis of marine invertebrates Recent publications highlight discoveries in: Marine animal chemical defense mechanisms Evolution of biosynthetic pathways Antibiotic resistance profiling Ionic channel-targeting compounds Peptide macrocyclization techniques Lipid-polyketide biosynthesis continuum Email: ews1@utah.edu Honors include: Distinguished Professor recognition
