Aberham Hailu Feyissa is an Associate Professor at the National Food Institute of the Technical University of Denmark , specializing in process modeling and sustainable food engineering. His research bridges complex transport phenomena with practical food manufacturing challenges. Ph.D. in Food Process Engineering, Technical University of Denmark MSc in Food Science, K.U.Leuven and Universiteit Gent BSc in Chemical Engineering, Bahir Dar University His work focuses on coupled mass and heat transfer during solid food processing, aiming to develop robust first-principles models for predictive process optimization. Key applications include Ohmic heating , digital twin technology , and bioactive ingredient extraction . Recent publications highlight his contributions to sustainable food processes , including insect-based feed modeling , seaweed bread kinetics , and clean-label cheese formulation . His methodological innovations span FTIR spectroscopy , computational fluid dynamics , and kinetic modeling . Supervisor for PhD students S. S. Turgut , M. E. Jabali , and Dahal S. Principal Investigator for projects like Modelling and Digitalisation of Food Processes and Sustainable Extraction of Bioactive Insect Fractions Active in conference presentations and peer review , he drives advancements in food process understanding through mechanistic modeling and mathematical simulation .
Gustavo J. Bobonis is a Professor in the Department of Economics at the University of Toronto, with affiliations at the Munk School of Global Affairs and Public Policy. He holds a Ph.D. from the University of California, Berkeley (2005) and a B.A. from the University of Puerto Rico at Rio Piedras (2000). He co-directs the Forward Society Lab and is actively involved in research on development, labor, political economy, and economic history. Research Interests: His work focuses on development economics, particularly the impact of public policies on poverty, violence, education, and governance. He employs rigorous empirical methods, including field experiments and quasi-experimental designs, to analyze issues such as intimate partner violence, corruption, clientelism, and human capital accumulation. His research is geographically concentrated in Latin America and Puerto Rico. Recent Research Trends: His recent publications and working papers (2022–2025) demonstrate a strong focus on institutional reform, including anti-corruption audits, domestic violence courts, and education management. He also investigates long-term social impacts of welfare programs and climate adaptation strategies. His interdisciplinary approach bridges economics, public policy, and social science. Scientific Awards: U of T Department of Economics Faculty Award for Excellence in Undergraduate Teaching, 2015 John C. Polanyi Prize in Economic Science, 2009 National Academy of Education / Spencer Foundation Postdoctoral Fellow, 2008 Advising and Grants: While specific student names are not listed, he advises graduate students through the Honours Essay and research workshops. He leads collaborative research projects funded through grants and affiliations with J-PAL and BREAD, often involving large interdisciplinary teams. His work includes randomized evaluations and long-term follow-ups, suggesting sustained funding and research support. Labs and Teams: He co-directs the Forward Society Lab, which likely supports policy-relevant research on social development. He frequently collaborates with economists such as Paul Gertler, Marco Gonzalez-Navarro, Simeon Nichter, and Luis R. Cámara Fuertes. His affiliations with J-PAL and BREAD indicate integration into major global research networks focused on development and poverty alleviation.
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.
Mauricio Drelichman is a Professor at the University of British Columbia's Vancouver School of Economics within the Faculty of Arts. He serves as the Director of Undergraduate Studies and holds a Ph.D. from Northwestern University. His research focuses on Economic History , particularly Early Modern Spain , with emphasis on sovereign debt, fiscal policy, and institutional development. Ph.D., Northwestern University Director of Undergraduate Studies, UBC Research: Economic History, Early Modern Spain Drelichman's work investigates historical financial mechanisms such as sovereign debt contracts under Philip II, demonstrating how risk-sharing and contingent debt allowed sustained market access despite defaults. He has also analyzed resource curses , Dutch disease effects, and social consequences of persecution in Spain. His recent article in the Proceedings of the National Academy of Sciences (2021) examines long-term impacts of the Spanish Inquisition , while earlier studies explored gender wage gaps and housing markets in Early Modern Toledo. His publications often focus on historical debt sustainability , financial repression , and institutional quality . Scientific Awards: AEHE 2021 Earl J. Hamilton Prize Explorations Prize (2005/06 and 2010/11)
Henry Jäger is a Professor in Food Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU) since 2014. Previously, he worked as a Project Manager at Nestlé (2012-2014) and Lecturer at TU Berlin (2012-2017), following his PhD/Postdoc at TU Berlin (2006-2012) and Diploma in Food Technology (2000-2006). His research focuses on electrotechnologies in food processing , particularly pulsed electric fields (PEF) and ohmic heating , for microbial inactivation, food preservation, and quality optimization. He explores applications in plant material processing , gluten-free baking , and novel food preservation methods . His work also addresses edible insect processing for allergenicity reduction and protein recovery. Recent publications (2025-2024) analyze synergies between PEF and ohmic heating, biofilm imitation systems for hygiene validation, and computational models for sterilization processes. These studies span food safety , sustainable processing , and functional food design . Henry Jäger actively contributes to scientific communities, serving on the EFFoST managing board , as scientific advisor for food conferences, and as reviewer for journals like Food Chemistry and Trends in Food Science & Technology . He has organized workshops on PEF applications and contributed to EU food technology initiatives.
Anant Nyshadham is an Associate Professor of Business Economics and Public Policy at the Ross School of Business, University of Michigan. He holds positions as a Research Associate at the National Bureau of Economic Research (NBER), Affiliate of BREAD, Research Affiliate of the International Growth Centre (IGC), and J-PAL affiliated professor. He also serves as co-founder and Chief Strategy Officer of the Good Business Lab, a nonprofit promoting worker welfare initiatives. Education: BSc in Economics from the University of Pennsylvania (2006), PhD in Economics from Yale University (2012). Research focuses on enterprise dynamics, labor markets, managerial quality, and health outcomes in developing economies. Key themes include worker training, labor contracting, and the impact of environmental factors on productivity. His fieldwork spans countries like India, Kenya, Colombia, and Mexico. Recent publications analyze topics such as relational contracts in firms, health costs of energy policies, and the long-term effects of early-life interventions. He has received grants and awards for projects addressing organizational behavior and worker welfare. Labs/Initiatives: Leads research collaborations through the Good Business Lab and Ross School of Business, focusing on scalable solutions for improving labor practices and worker well-being.
Imran Rasul is a Professor of Economics at University College London (UCL) and Director of the ESRC Institute for the Microeconomic Analysis of Public Policy at the Institute for Fiscal Studies (IFS). He co-directs the James M. and Cathleen D. Stone Centre on Wealth Concentration, Inequality, and the Economy at UCL, and is Co-President of the Bureau for Research and Economic Analysis of Development (BREAD). His research focuses on labor economics, development economics, and public policy, with notable contributions to understanding inequality, tax compliance, and field experiments in development. He has held editorial roles at leading journals, including the Review of Economic Studies and the Journal of the European Economic Association. Rasul has received prestigious awards such as the Yrjö Jahnsson Award (2019), IZA Young Labour Economist Prize (2007), and an ERC Starter Grant (2012). He is a Fellow of the British Academy, the Academy of Social Sciences, and the Econometric Society. His work often combines rigorous empirical methods with policy relevance, addressing topics like gender empowerment, youth unemployment, and public service delivery in developing economies. Affiliations: UCL, IFS, BREAD Editorial Roles: Co-editor, Review of Economic Studies (2009-2017); Past Managing Editor, Journal of the European Economic Association (2016-2022) Leadership Roles: President-elect of the Royal Economic Society (2024), Vice-President of the European Economic Association (2024) His research interests span labor market dynamics, development interventions, and the design of effective public policies. He has advised on projects globally, including in Uganda, Nigeria, and Bangladesh, focusing on issues like job creation, tax compliance, and educational equity.
Jesse Liu is an Assistant Professor of Physics at the New York University College of Arts & Science , joining in Spring 2025. He collaborates with the ATLAS Experiment at CERN and leads the NYU Experimental Particle Physics group. Research Interests: Liu's work bridges fundamental particle physics and detector innovation. He investigates Tau-lepton electromagnetic dipoles via photon collisions at the LHC High-luminosity LHC silicon tracker upgrades Dark matter searches through collider experiments and the BREAD axion detection project Cosmic ray physics using ATLAS data Recent Publications focus on tau magnetic moment measurements, detector thermal stress mitigation, and cosmic ray signature analysis. His work has been featured in Phys. Rev. D , Phys. Rev. Lett. , and JINST . Outreach & Mentorship: Liu actively engages in public science communication through Pint of Science talks The Conversation articles School visits to CERN First-gen student mentorship at NYU CU*iP Contact: Office at 726 Broadway, Room 852, New York City. Email: jesse.liu2@nyu.edu
Dr. Martin Scanlon is a Professor and Dean of the Faculty of Agricultural and Food Sciences at the University of Manitoba. His work focuses on physical and structural changes in plant materials during food processing, particularly in oilseed-based systems and cereal products. Education: Operative Miller Certificate (with Distinction), City & Guilds (London), England PhD (Food Science), University of Leeds, England BSc Hons (Food Science), University of Leeds, England His research spans modeling process-ingredient interactions, aerated food materials, ultrasonic analysis, and grain-legume science. Recent projects include novel canola oil extraction methods and mitigating acrylamide precursors in wheat. Analysis of his publications reveals expertise in sustainable processing (supercritical CO₂, microemulsions), dough rheology, antioxidant recovery, and bubble dynamics in cereal systems. No scientific awards are explicitly mentioned. Dr. Scanlon is not currently accepting graduate students and has not disclosed specific grant funding or lab affiliations in the provided texts.
Giacomo De Giorgi is a Full Professor of Economics at the University of Geneva’s Geneva School of Economics and Management (GSEM), affiliated with the Institute of Economics and Econometrics. He previously held roles as Assistant Professor at Stanford University (2006–2013), Visiting Professor at UC Berkeley (2010–2011), Wesley Mitchell Visiting Professor at Columbia University (2012–2013), Research Professor at ICREA-MOVE Barcelona (2013–2014), Senior Economist at the New York Federal Reserve (2014–2016), and currently holds a Visiting Professorship at UC Irvine (since 2018). He is an Associate Editor of the Journal of the European Economic Association and a member of BREAD, CEPR, and IPA. Education: Ph.D., University College London. His research focuses on Economic Development, Labour Economics, Household Finance, and Entrepreneurship . Notable contributions include studies on cash transfer programs’ spillover effects, family networks’ impact on education, and credit market dynamics. He co-launched the Virtual Development Economics Seminar Series (VDEV/Channel) in 2020. Recent articles explore lifecycle inequality between racial groups, post-default economic dynamics, and SDG tracking in crises. His work appears in top journals like the American Economic Review, Review of Economic Studies, and Journal of Development Economics. Awards: Banamex Prize (2020). Teaching includes Development Economics, Labor Economics, and Advanced Econometrics. He has advised numerous institutions and co-authored influential papers on topics like informal firms’ formalization and consumption networks. He is actively involved in interdisciplinary collaborations, presenting globally on themes like refugees’ poverty, farming transitions, and financial crisis narratives.
Dr. Shahin Ghaziani is affiliated with the University of Hohenheim, serving in dual roles across two departments. As a researcher in the Department of Agricultural Business Administration (410b), he contributes to the EDIF and NOcsPS projects, focusing on agricultural policy and public relations. Concurrently, he supports the Department of Societal Transaction and Agriculture (430b) as an IT specialist and webmaster. His work bridges technical support, policy analysis, and research in food systems sustainability. Research interests include food loss/waste reduction, agricultural data systems, refugee nutrition, and policy-driven interventions. Notable projects address digital maturity in food certification and value stream mapping for wheat lifecycle analysis in Iran. Publications span 2014-2025, emphasizing cross-sector collaboration in policy design and quantitative methods for food waste mitigation. His work highlights gaps in household self-reporting and advocates for hybrid data approaches. Shahin collaborates with organizations like Caritas on asylum seeker nutrition and explores livestock sustainability in tropical regions. Though no awards are listed, his interdisciplinary projects reflect impactful contributions to food systems and refugee welfare.
Karin Wendin is a Professor in Food and Meal Science at the Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University. She also maintains an Associate Professor position at the University of Copenhagen since 2012. Her research is centered within the Food and Meals in Everyday Life (MEAL) research group and she plays a key role in the Centre for Food, Health and Retail at Kristianstad University (FOHRK). Dr. Wendin earned her PhD in 'Sensory Dynamics in Emulsion Products Differing in Fat Content' from Chalmers University of Technology in 2001. Her academic career spans over two decades with significant contributions to sensory science and food research. She has collaborated extensively with research institutes including RISE and has held visiting researcher positions at the University of Copenhagen. Wendin's primary research focus is sensory science, defined as 'the discipline that evoke, measure, analyze and interpret reactions to characteristics of food and other materials perceived by the human senses.' Her work investigates how chemical and physical food properties influence human sensory perception through sight, smell, taste, touch and hearing. A substantial portion of her research addresses health, wellbeing, and sustainability challenges, particularly in developing food products with reduced fat, salt, and sugar while maintaining sensory appeal, and exploring alternative protein sources including insect-based foods. She has specialized in adapting food products for specific demographic groups including the elderly, children, teenagers, and individuals with weight concerns. Her research methodology incorporates both objective and subjective sensory assessments using various statistical approaches from classic to multivariate methodologies. Analysis of her recent publications reveals a strong emphasis on sustainable food systems, novel food sources, historical grains in modern contexts, and sensory evaluation methods for high-value products. Her work consistently bridges scientific analysis with practical food industry applications, with many projects involving direct collaboration between academia and industry partners. The research demonstrates increasing focus on UN Sustainable Development Goals related to sustainable consumption, health, and responsible production. Professor Wendin has extensive supervisory experience across multiple institutions including University of Copenhagen, University of Borås, Linköping University, Chalmers University of Technology, Örebro University, and Lund University of Technology. She has served on examination committees for PhD defenses at institutions across Scandinavia and internationally. Her research has been funded by major organizations including Formas, Vinnova, and the Family Kamprad Foundation, as well as through contract research with industry partners where results often remain confidential. She currently leads multiple significant projects including 'Food and Drinks for Seniors' (2024-2026), 'Ending food waste from plant to plate' (2023-2026), 'Nutritious, tasty and health-promoting novel wheat products' (2022-2025), and research on prediction methods for sensory properties of high-value sustainable products. These projects reflect her commitment to addressing contemporary food challenges through interdisciplinary research that combines sensory science with sustainability and health considerations.
Nicolás de Roux is an Associate Professor in the Department of Economics at Universidad de los Andes in Bogotá, Colombia. He holds a PhD in Economics from Columbia University and an MA from Universidad de los Andes. His academic work focuses on applied microeconomics with a specialization in development economics, particularly examining firm behavior, financial inclusion, agricultural economics, and labor markets in developing countries. He actively contributes to the academic community as a co-organizer of the biweekly Virtual Development Seminar (VDEV/CEPR/BREAD). De Roux's research interests center on understanding economic development challenges in the Global South, with particular emphasis on how weather shocks affect agricultural productivity, labor market power in developing economies, and the impacts of trade disruptions on firm performance. His interdisciplinary approach combines rigorous econometric methods with theoretical insights to address pressing development issues. His work demonstrates how microeconomic analysis can inform policy decisions that improve economic outcomes for vulnerable populations in developing countries. His publications span multiple high-impact journals including the Journal of Labor Economics, The Review of Financial Studies, and Journal of Public Economics. De Roux's research demonstrates consistent focus on labor markets, agricultural productivity, and financial inclusion, with recent work examining how weather risk affects small farms, the extent of employer power in developing country labor markets, and how firms adapt to trade partner collapse. His research methodology typically combines detailed administrative data with innovative econometric approaches to establish causal relationships. Featured Economist Interview, International Economic Association (IEA), July 2025 De Roux has mentored numerous students through his teaching at Universidad de los Andes, where he teaches courses including Introduction to Mediation, Econometrics 1, and Haciendo Economía 1. His research collaborations extend across multiple institutions, working with economists from around the world including Giacomo De Giorgi, Garance Genicot, Gianmarco León-Ciliotta, and Eric Verhoogen. His work on academic tracking revealed the counterintuitive finding that students perform better when they're at the top of a lower-ability group rather than at the bottom of a higher-ability group, challenging conventional wisdom about educational tracking. His research team includes collaborators working on projects examining internet access and banking competition in rural credit markets, as well as quality upgrading in the Colombian coffee sector. De Roux maintains an active presence in policy discussions through media outlets like VoxDev, World Bank blogs, and Colombian publications including Foco Económico and La República.
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.
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.
