جست‌وجوی استاد و پژوهشگر

Ioannis Chronakisمشاهده پروفایل

استاد

• Bio-macromolecular Nanotechnology
• Electro-spun Nano-microstructures
• Molecularly Imprinted Nanostructures
• +۳ مورد دیگر

Ioannis Chronakis is a Professor at the Research Group for Food Production Engineering at the Technical University of Denmark. His work bridges bio-macromolecular nanotechnology with food engineering, focusing on electro-spun nanostructures, molecular imprinting, and functional food systems. Education: Ph.D. in Physical Chemistry & Technology of Functional Biomacromolecules (Cranfield University, 1992-1995) M.Sc. in Chemistry (Aristotle University of Thessaloniki, 1987-1992) BTEC National Certificate in Computer & Management (1992-1994) His research explores: Functional electro-spun nano-microstructures for food, bioengineering, and biomedical applications Molecular imprinting to create tailored recognition elements in nanomaterials Structural and rheological properties of food bio-macromolecules Transformation of macromolecules into functional fluid/gel/fiber systems Recent publications highlight advancements in electrohydrodynamic encapsulation, oxidative stability of fish oil microcapsules, and porphyrin-based nanomaterials for life sciences. His work aligns with UN Sustainable Development Goals through food innovation. Scientific Awards European Commission 2-Year TMR Post-Doctoral Fellowship Chronakis supervises multiple PhD students on projects involving omega-3 emulsions, microbial-responsive materials, and food symbiotics for autism spectrum disorder prevention.

Niels Skat Tiedjeمشاهده پروفایل

دانشیار

• Materials Science
• Manufacturing Engineering
• Additive Manufacturing
• +۵ مورد دیگر

Niels Skat Tiedje is an Associate Professor at the Department of Civil and Mechanical Engineering, Technical University of Denmark (DTU). His research focuses on material processing, including casting, welding, additive manufacturing, and recycling. He holds expertise in solidification kinetics, microstructure analysis, and process modeling. Tiedje is involved in advancing sustainable materials and manufacturing methods aligned with UN SDGs. Education: Ph.D. in Materials Science, Risø National Laboratory (1991–1994) M.Sc. in Engineering, Technical University of Denmark (1983–1990) Research Interests: Tiedje’s work spans structure-property relationships in cast and additive-manufactured components, recycling of materials, and process optimization. Key topics include: - Casting design and quality control - Solidification thermodynamics and microstructural evolution - Metal additive manufacturing feedstock development - Sustainable material lifecycles. Advising & Projects: Supervises PhD candidates in projects like: Powder Metal Extrusion of TWIP Steel Design of Metal Powders for 3D Printing Numerical Modelling of Additive Manufacturing Heat Treatment Labs & Teams: Active in DTU’s materials research groups, collaborating internationally on projects related to casting, welding, and additive manufacturing innovations.

Vedrana Andersen Dahlمشاهده پروفایل

دانشیار

• Geometry Processing
• Image Analysis
• Computer Vision
• +۳ مورد دیگر

Vedrana Andersen Dahl is an Associate Professor at the Technical University of Denmark (DTU), Department of Applied Mathematics and Computer Science. Her research focuses on image analysis and geometry processing, including geometric texture analysis, deformable models, and tomographic data processing. She holds a PhD in Image Analysis and Computer Graphics from DTU (2007–2011), an MSc in IT from the IT University of Copenhagen (2005–2007), and a Diploma in Mathematics and Physics from the University of Zagreb (1992–1999). PhD: Technical University of Denmark (2007–2011) MSc: IT University of Copenhagen (2005–2007) Diploma: University of Zagreb (1992–1999) Her research interests span geometric texture analysis, deformable models, OCT data processing, and medical imaging applications. She has contributed to projects such as the Villum Experiment Grant (2022) and collaborates internationally on topics like placental tomography and fibrous composite analysis. Dahl supervises multiple PhD students in areas like medical image segmentation and X-ray imaging techniques. She has authored over 100 publications, with recent work focusing on 3D tomography, medical imaging, and machine learning applications. Her datasets, including BugNIST and STXAE, are widely used in academic and industrial research. Dahl also serves on review committees at institutions like the University of Copenhagen and University College Copenhagen.

Miek Schlangenمشاهده پروفایل

پژوهشگر

• Food Texture Analysis
• Food Mechanical Properties
• Machine Learning Applications in Food Science
• +۳ مورد دیگر

Miek Schlangen is a postdoctoral researcher at SDU FOOD MATTERS (University of Southern Denmark), specializing in food texture engineering, mechanical properties of meat analogues, and machine learning applications in food science. She obtained her PhD in Food Process Engineering from Wageningen University (2024), focusing on dry fractionation of plant proteins, transglutaminase crosslinking, and structuring into meat analogues. Active in AI-driven hierarchical food structure design (FIBROUSNESS project, 2024-2027) Developed image analysis methods for fibrousness quantification Expert in mechanical anisotropy assessment of meat analogues Research Interests: Her work bridges food biophysics, advanced processing technologies, and computational modeling to create plant-based meat alternatives with optimized structural and textural properties. Key focus areas include: Multiscale fibrousness characterization Enzymatic protein modification Machine learning for rheological prediction Polysaccharide-protein interactions Non-linear food material behavior Endogenous starch utilization Scientific Contributions: Miek's research output includes 11 publications (2025-2021) covering meat analogue development, plant protein structuring, and sustainable ingredient applications. Her work has received significant attention with 3 citations in 2025 and 15 citations in 2024. 2023 - Honorable Mention, Women in Science Rising Talent Prize 2022 - Structural characterization of plant-based meat replacers 2021 - Texture evaluation methodology review Collaborative Network: Maintains active collaborations with researchers at Wageningen University and SDU Biotechnology, with external partnerships across Europe and Asia. Current work focuses on quantitative relationships between mechanical anisotropy, macrostructure, and microstructure in meat analogues.

• Wood Science
• Plant Biomass Chemistry
• Cellulose Microstructure
• +۴ مورد دیگر

Lisbeth Garbrecht Thygesen serves as Professor in the Department of Geosciences and Natural Resource Management (Forest and Bioressources section) at the University of Copenhagen. With 25 years of academic experience primarily in Denmark and internationally, she leads the Biomass Science and Technology research group since March 2019. Her research focuses on plant biomass science, specifically linking chemical and structural characteristics of wood and plant materials to functional performance. Key methodologies include spectroscopic and microscopic techniques applied to: Wood-water-enzyme interactions and cellulose microstructure Wood modification for degradation prevention Plant biomass utilization via enzymatic saccharification In-situ testing and non-destructive evaluation of biological materials Analysis of her recent publications reveals strong emphasis on sustainable material science, climate-wood interactions, and environmental remediation technologies. Her work spans biomaterials development, dendrochronology applications, and pollution control solutions with significant international collaboration evident in co-authorship patterns. Her scientific output demonstrates leadership in wood science innovation, with high-impact research in: Wood modification chemistry Cellulose characterization Environmental material interactions Climate-responsive wood anatomy Through 6 documented lecture activities between 2007-2024, she has contributed to academic discourse on NMR applications in wood science, furfurylation processes, and cellulose hydrolysis mechanisms. Her research group maintains active international collaborations across multiple continents as indicated by the network visualization.

Jens Risboمشاهده پروفایل

دانشیار

• Food material science
• Physical chemistry of foods
• Glass transitions
• +۷ مورد دیگر

Jens Risbo is an Associate Professor in the Department of Food Science at the University of Copenhagen, specializing in food material science and physical chemistry of foods. His research focuses on the relationship between physical transformations of food matrices and chemical reactions, with particular emphasis on glass transitions, dry foods, and transport processes in food and food packaging. He has contributed significantly to applying thermodynamic and kinetic concepts in food science and developing molecular gastronomy as a scientific discipline. Dr. Risbo earned his MSc in Chemical Engineering (1994) and PhD in Chemistry (1997), both from the Technical University of Denmark. His academic journey includes positions as Assistant Professor at the Royal Veterinary and Agricultural University of Denmark (KVL) from 1998 to 2002, followed by his current role as Associate Professor since 2002. His research spans food material science, physical chemistry of foods, and molecular gastronomy. He investigates the relation between chemical and physical processes and vitality of dried bacteria cultures, using colloidal principles for food delivery systems. His work bridges fundamental science with practical applications in food technology, including industrial collaborations with over 10 companies. Analysis of his recent publications reveals a strong focus on food structure-property relationships, particularly in dairy products, plant-based alternatives, and food colloids. His research combines physical chemistry principles with innovative food processing techniques, showing increasing interest in sustainable food systems and novel food formulations. Member of Editorial Board, Journal of Food Biophysics (since 2006) Editor on special issue of Flavor (journal) on Gastro physics (2012) Dr. Risbo has supervised and co-supervised 12 PhD projects and numerous Bachelor's and Master's students. He has developed innovative teaching approaches for physical chemistry using examples from food, cooking, and living. His industrial collaborations include patent submissions regarding encapsulation technology and principles for measuring permeability of non-detectable gases. His research group works on applying thermodynamic and kinetic concepts to food science problems, with particular expertise in food material science, glass transitions in dry foods, and molecular gastronomy. The team collaborates with various companies to translate fundamental research into practical food technology applications.