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 .
Dr. Baijian "Justin" Yang serves as the Associate Dean for Research at Purdue Polytechnic Institute and is a Professor in the Department of Computer and Information Technology at Purdue University. He earned his Ph.D. in Computer Science from Michigan State University, with Master's and Bachelor's degrees in Automation (EECS) from Tsinghua University. Dr. Yang has established himself as a leader in multiple interdisciplinary research domains. Dr. Yang's educational background includes: PhD in Computer Science, Michigan State University (2002) MS in Automation (EECS), Tsinghua University (1998) BS in Automation (EECS), Tsinghua University (1995) His research interests span multiple cutting-edge domains with practical applications: Cybersecurity : Developing novel approaches for threat intelligence, security education, and network defense Big Data : Creating innovative algorithms for dimension reduction, regression with categorical variables, and tensor decomposition Applied Machine Learning : Implementing AI solutions in healthcare, manufacturing, and forestry applications Digital Forestry : Using UAV imagery and remote sensing for forest management and tree species classification Dr. Yang's publication record demonstrates significant impact across multiple disciplines, with recent work focusing on spatial transcriptomics analysis (SiGra), delirium detection using limited-lead EEG, and visual localization technologies. His research bridges theoretical advances with practical applications in healthcare, manufacturing quality control, and environmental monitoring. The interdisciplinary nature of his work is evident in collaborations spanning computer science, healthcare, forestry, and manufacturing domains. His scientific achievements have been recognized with numerous awards: 2023 HRSA Building Bridges to Better Health Competition Winner (Phase 1) and 2nd place ($100,000 prize) in Phase 3 2023 Outstanding Faculty Award in Engagement, Department of Computer and Information Technology, Purdue University 2021 Leadership in Manufacturing Award, Manufacturing Times Digital (MxD) 2021 Good to Great Award, Purdue Polytechnic 2020 Outstanding Faculty Award in Discovery, Department of Computer and Information Technology 2019 University Faculty Scholars, Purdue University As an educator and mentor, Dr. Yang has advised numerous graduate students through their PhD and Master's research. His leadership extends to significant service roles including serving as Faculty Champion for the Holistic Safety and Security research impact area at Purdue Polytechnic from 2018 to 2021, board membership with ATMAE (2014-2016), and participation in the IEEE Cybersecurity Initiative Steering Committee (2015-2017). He holds valuable industry certifications including CISSP, MCSE, and Six Sigma Black Belt, demonstrating his commitment to bridging academic research with industry practice. Dr. Yang leads multiple research projects including "Digital Forestry" for developing tools to quantify forest function, "CHEESE" (Cyber Human Ecosystem of Engaged Security Education), and "CICI" (Supporting Controlled Unclassified Information with a Campus Awareness and Risk Management Framework). His work on "Applied Machine Learning" focuses on solving real-world problems, while his "Dimension Reduction and Memory Amnestic Big Data Regression" project innovates computational algorithms for large-scale data analysis.
Colm O'Donnell is a Full Professor at the School of Biosystems and Food Engineering, University College Dublin (UCD). He leads the Food Quality and Processing Pillar at UCD's Institute of Food & Health and has held roles including Head of the School and Vice-Principal for Teaching & Learning in the College of Engineering & Architecture. His research focuses on Process Analytical Technology (PAT), bioprocessing, and dairy technology, with emphasis on spectroscopy, bioactive compound extraction, and food safety. He coordinates EU-funded projects like DiTECT and FreshProof, and leads the UCD team in the Dairy Processing Technology Centre (DPTC). O'Donnell is a Fellow of the Irish Academy of Engineering and has been recognized as a Thomson Reuters Highly Cited Researcher. Education: BE and PhD from University College Dublin, Chartered Engineer (CEng). Research Interests: PAT for food/bioproducts, dairy processing innovations, and bioactive extraction from seaweeds. His group develops non-destructive technologies like NIR-HSI and acoustic sensors for real-time quality monitoring in food production. Grants: Over 40 grants including EU Horizon 2020, Marie Sklodowska-Curie, and industry partnerships. Recent projects include acoustic sensor development for milk protein concentrate (2020-2022) and seaweed biorefinery processes (2018-2023). Awards: Irish Academy of Engineering Fellowship (2022), EU Comett Fellowship, and editorial roles at International Journal of Food Properties and Food Engineering Reviews . Labs/Teams: Leads the PAT-focused research group at UCD's Institute of Food & Health, collaborating with industry partners like DPTC and global academic networks.
Prof. Dimitrios Georgakopoulos is a Professor of Computer Science at Swinburne University of Technology's School of Science, Computing and Emerging Technologies. He serves as Director of the ARC Industrial Transformation Research Hub for Future Digital Manufacturing and Swinburne's IoT Lab. Previously, he was Research Director at CSIRO's ICT Centre and a Professor at RMIT University. Affiliations: CSIRO Adjunct Fellow since 2014 Leadership: Directed 7 large cross-disciplinary initiatives with $100M+ funding Research Focus: IoT, Cyber-Physical Systems, Digital Manufacturing, Machine Learning Funding: Secured $77.1M in external grants; $59.7M at Swinburne Research Interests: Digital twins and AI for manufacturing IoT sensor sharing ecosystems 5G-enabled smart cities Autonomic IoT systems Quality assurance in Industry 4.0 Awards: 2023 National iAward (Public Sector), Vice Chancellor’s Innovation Award (2018), and multiple industry and academic recognitions. Grants & Projects: Lead researcher on ARC-funded initiatives in digital manufacturing, cybersecurity, and steel innovation. Collaborates with industry partners like Bega Cheese and FIA on IoT-driven solutions. Labs & Teams: Oversees Swinburne's IoT Lab and the ARC Future Digital Manufacturing Hub, advancing Industry 4.0 applications in manufacturing, healthcare, and smart infrastructure.
Jeppe Revall Frisvad is an Associate Professor in the Department of Applied Mathematics and Computer Science at the Technical University of Denmark (DTU), within the Visual Computing group. His work bridges computer graphics, material science, and applied optics, focusing on realistic rendering and material appearance modeling. Ph.D. in Computer Graphics, DTU Informatics (2008) M.Sc. in Engineering (Applied Mathematics), DTU (2004) Education in University Teaching, LearningLab DTU (2008–2009) His research centers on computing material appearance from physical and chemical properties, developing faster and more accurate physically based rendering methods. Key areas include light scattering, bidirectional reflectance distribution functions (BRDF), anisotropy, and translucency modeling. Applications span computer games, movies, digital prototyping, architectural visualization, and training simulators. His recent publications (2024–2025) reflect a strong trend in digitizing material appearance, especially for 3D printing and food science, using spectrophotometry and optical validation. The work combines computer graphics with interdisciplinary applications in food structure and biological imaging, emphasizing measurement, modeling, and simulation. Scientific Awards: Research travel prize from AEG Elektronfonden (2006) IGDA scholarship for GDCE 2005 DTU Ph.D. scholarship (2004) He actively supervises Ph.D. students and leads multiple research projects, including those on organ-on-chip imaging, cheese quality analysis, and optical modeling of teeth. He collaborates across disciplines and institutions, with external research stays at UC San Diego and the University of Otago. He is involved in projects integrating AI with 3D imaging and material digitization. Jeppe is a key member of the Visual Computing research environment at DTU, contributing to both fundamental rendering algorithms and practical applications in industry and science.
Clint Stevenson is an Associate Professor and Distance Education Coordinator in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. He manages an instructional design lab focused on creating and evaluating innovative educational tools for food safety and quality assurance training. B.S. in Food Science, University of Idaho (2005) M.S. in Food Science, Purdue University (2007) Ph.D. in Food Science, NC State University (2012) His research centers on applying virtual reality, 360-degree media, and e-learning modules to enhance food safety education. Projects are grounded in constructivist and behaviorist learning theories to improve workforce competencies in the food industry. Stevenson’s publications highlight his work in developing online courses, evaluating game-based learning, and analyzing workforce training needs. His lab’s outputs include interactive tools for sanitation auditing, environmental monitoring, and risk-based inspections. He coordinates and teaches the Food Safety Manager Certificate program through distance education and collaborates with organizations like the Food and Drug Administration, Innovation Center for U.S. Dairy, and USDA-NIFA on grants for educational technology development. The lab team includes instructional designers, graduate students, and alumni working on projects such as VR training for artisan cheesemakers and seafood processing sanitation. Partnerships extend to institutions like the University of Maine, University of Illinois, and DELTA (Distance Education and Learning Technologies Applications).
Prof. Remko Boom is a Full Professor of Food Process Engineering at Wageningen University & Research. His research focuses on sustainable food systems, plant-based alternatives, and advanced food processing technologies such as 3D food printing, membrane filtration, and protein functionalization. Key areas include edible robotics, animal-free cheese alternatives via artificial casein micelles, and functional ingredient extraction from plant and insect-based sources. He collaborates globally on biorefinery processes and contributes to edible robotic systems through material science innovations. Education Background: PhD in Food Technology (exact details not specified) Master's/Undergraduate degrees in relevant engineering disciplines (not explicitly stated) Research Interests: Prof. Boom's work spans food process engineering with emphasis on: - Development of plant-based protein ingredients using mild fractionation techniques - 3D-printed food materials with tailored mechanical properties - Electrophoretic and membrane-based separation technologies for food components - Engineering edible casein micelles for cheese analogues - Biodegradable robotics using food-grade materials Recent Research Trends: Publications from 2024-2025 highlight advancements in: - 3D-printed starch cryogels and protein-based composites - Oleosome extraction and encapsulation of bioactive compounds - Functional characterization of artificial casein micelles - Edible robots powered by Marangoni propulsion Awards & Recognition: No specific awards listed in available data, though his work has received significant media attention including features on edible robotics and sustainable food innovations. Advising & Collaboration: Supervising 87+ PhD projects including work on: - Electrohydrodynamic drying - Brewer's spent grain valorization - Recombinant protein purification Active in industry partnerships for scaling-up electrophoretic separation and 3D food printing technologies Labs & Teams: Leads research groups focused on: - Advanced Food Processing Technologies - Sustainable Ingredient Development - Biorefinery Applications in Food Systems
Professor Nidhi Bansal is a leading expert in dairy and food bioprocessing at the University of Queensland (UQ) , serving as the Director of Teaching & Learning in the School of Agriculture and Food Sciences. With over 150 publications and an h-index of 38 (Google Scholar), her work bridges agricultural sciences , food chemistry , and clinical nutrition . PhD in Dairy Chemistry (University College Cork, 2007) B.Tech in Dairy Technology (SMC College of Dairy Science, 2003) Research Focus: • Non-Thermal Processing: Leading UQ's 'non-thermal processing research program' since 2011, developing pulsed electric field (PEF) and high-pressure processing (HPP) to preserve milk biomolecules while ensuring microbial safety. • Non-Bovine Milk Systems: Pioneering research on camel milk and human milk , exploring their composition, enzymology, and bioactive properties. • Milk Protein Structure: Investigating protein interactions, denaturation, and functional properties like foaming, gelling, and emulsification. Recent Article Trends highlight contributions to Precision Fermentation , Milk Foam Science , and Camel Milk Applications . Her work has been cited in 103 countries across 25 disciplines, including Medicine and Chemical Engineering . Scientific Leadership: Program Lead for the $165M Food and Beverage Accelerator (FaBA) Trailblazer Grant CI on grants exceeding $183M from NHMRC, ARC, and industry partners Director of UQ’s Education and Training Program in the Strategic University Reform Fund ($6.9M) Mentoring Excellence: Supervised 27 HDR students (12 as principal advisor) and >60 coursework students. Authored multiple Food Chemistry and Journal of Dairy Science publications with significant impact on infant nutrition and food safety .
Renato Ghezzi is an Associate Professor of Economic History at the University of Calabria's Department of Law, Economics and Sociology (DiGES). His research focuses on Mediterranean trade networks, the economic history of Livorno, and the agro-food industry. He has published extensively on topics including early modern maritime commerce, cheese production, and demographic crises. Prof. Ghezzi teaches courses in Economic History for undergraduate programs in Business Administration and Sociology. His work spans both books and articles, analyzing trade between Europe and the Mediterranean, the role of Italian ports, and historical economic systems. Recent research includes studies on post-war agricultural development and the impact of global conflicts on food systems. He is actively engaged in academic conferences, presenting on topics such as maritime networks, cheese manufacturing, and historical food industries. His research combines quantitative analysis with archival studies, often utilizing notarial records to trace trade patterns. Prof. Ghezzi oversees student advising and maintains an active role in departmental activities, including regular office hours and participation in academic initiatives like the StarUPP project. His work contributes to understanding the intersection of economic systems, cultural exchanges, and historical developments in the Mediterranean region.
Prafulla Salunke is an Assistant Professor in the Department of Dairy and Food Science at South Dakota State University (SDSU). He holds a B.S. and M.S. in Dairy Technology from Gujarat Agricultural University (1993–1996) and a Ph.D. in Biological Sciences focusing on Dairy Manufacturing from SDSU (2013). His academic responsibilities include teaching courses such as DS 492 (Multidisciplinary Project), DS 442 (Dairy Product Development), and DS 731 (Lab Techniques in Dairy Science). Salunke’s research focuses on cheese technology, dairy ingredient development, and enzyme applications. Specific interests include optimizing cheese functionality, developing novel dairy-based ingredients, and exploring enzyme-driven protein modifications. He has advised two doctoral, six master’s, and one undergraduate student. Professional affiliations include the American Dairy Science Association, Institute of Food Technologists, and Gamma Sigma Delta. He has held roles like advisor at the North Central Cheese Industry Association and PI of the Institute for Dairy Ingredient Processing at SDSU. His work experience includes R&D coordination at Saputo Cheese (2013–2021) and managerial roles at AmulFed Dairy and cooperative dairies in India (1993–2007). Salunke has published 20 peer-reviewed papers, 26 conference presentations, and six invited talks. His research spans cheese texture analysis, ingredient functionality, and dairy processing innovations.
Todor Nedev Todorov is a Senior Assistant at the Faculty of Electrical Engineering and Electronics at Technical University - Gabrovo, Bulgaria, holding a Doctor (scientific and educational) degree in Technical Sciences. He works in the Department of Automation, Information and Control Technology, with office location in cabinet 3411. Dr. Todorov's research focuses on sensor systems and electronic nose technology for food quality assessment and authentication. His work integrates artificial neural networks with gas sensor arrays to develop innovative solutions for monitoring food products during processing and aging. He has made significant contributions to applications in cheese classification, sunflower oil quality assessment, and bean origin identification. Analysis of Dr. Todorov's publication record from 2012-2023 reveals a consistent research trajectory centered on electronic nose systems and their applications in food science. His work shows progression from basic sensor development to sophisticated neural network implementations for food quality assessment. The research demonstrates strong interdisciplinary connections between electrical engineering, food science, and artificial intelligence. Dr. Todorov has been actively involved in numerous research projects, primarily focusing on sensor systems for environmental monitoring and food quality control. His project portfolio includes both internal university research initiatives and international collaborations aimed at incorporating technology into educational curricula. His laboratory work appears centered around sensor development and integration, particularly gas sensor arrays for food quality monitoring applications. The research infrastructure likely includes electronic nose systems, neural network training environments, and food product testing facilities.
Dr. Zeynep Ustunol serves as a Professor within the Department of Food Science and Human Nutrition at Michigan State University's College of Agriculture & Natural Resources. Her research and teaching activities center on dairy science and food chemistry, with a focus on enhancing dairy product value through innovative applications of milk components and nutritional fortification. She is based in S. Anthony Hall, Room 2105, and maintains active contact via phone (517-353-3411) and email (ustunol@msu.edu). Her academic credentials include: PhD, University of Kentucky MS, Utah State University at Logan Dr. Ustunol's research program emphasizes two primary thrusts: (1) developing alternate uses for milk proteins (whey and caseins) in biopolymer production, and (2) improving the nutritional profile of dairy foods via probiotics, fermented dairy products, and prebiotics. This work spans food chemistry, material science, and nutritional science, aiming to create value-added dairy products and sustainable packaging solutions. Her investigations into enzyme applications, mineral fortification, and sensory properties of low-fat dairy products have resulted in numerous high-impact publications. A review of her 13 most recent publications (2010-2022) indicates a strong trend toward applied dairy research. Key themes include enzymatic processing for dairy applications, development of protein-based biodegradable films, fortification of dairy products with minerals (iron, zinc), and the impact of sweeteners on fermented dairy. Her work consistently bridges fundamental food science with practical industry applications, contributing to advancements in dairy technology and product innovation. Although Dr. Ustunol is no longer accepting new graduate students or postdoctoral associates, she has a history of mentoring through thesis research courses (FSC 899 and FSC 999). Her instructional portfolio includes Dairy Processing, Food Chemistry, and specialized courses on fermented dairy and global food systems. She is affiliated with key MSU facilities such as the Dairy Foods Complex, Sensory Evaluation Center, and the Product Center, which support her research in dairy product development and evaluation.
Anna Zadernowska is a Professor at the University of Warmia and Mazury in Olsztyn , affiliated with the Department of Industrial and Food Microbiology . Her research focuses on food microbiology , antibiotic resistance , and food safety , particularly investigating how stress factors during food preservation affect microbial pathogenicity and gene transfer. ORCID: 0000-0002-6273-1031 Supervises 4 doctoral students (3 scheduled to defend in 2023) ResearchGate: Profile Her publications (39 in WoS, 44 in Scopus) emphasize microbial stress responses, antibiotic resistance in Listeria monocytogenes and Staphylococcus spp., and the impacts of high-pressure processing. She has secured funding for doctoral projects and works in a department with adequate infrastructure for molecular microbiology research. Selected Research Trends: Recent work examines: Mechanisms of antibiotic resistance under stress conditions Virulence gene modulation in foodborne pathogens Horizontal transfer of resistance genes in food matrices Non-thermal processing effects on microbial physiology Genomic characterization of foodborne pathogens Meta-analyses of bacterial contamination in aquatic and dairy foods Grant & Infrastructure: She has secured funding for food safety research and works in a laboratory with validated systems for microbial detection (e.g., mini VIDAS, FISH techniques) and stress response analysis.
Mauro Caputo is a Full Professor at the University of Salerno, Department of Industrial Engineering (DIIN), based at the Fisciano Campus in Building E, Room 018. With over 77 publications and 2,215 citations, he maintains regular reception hours on Mondays and Thursdays from 2:30 PM to 4:30 PM. His research bridges theoretical frameworks with practical applications across multiple industries, particularly in digital transformation and sustainable innovation. Professor Caputo's research spans several interconnected domains with a strong focus on supply chain management and digital transformation. His primary interests include the integration of emerging technologies like blockchain, IoT, and RFID within industrial contexts. He has extensively studied open innovation practices and their impact on business performance, with special attention to sustainable development applications. His recent work explores Industry 4.0/5.0 technologies, examining how AI and other digital tools can enhance production systems while advancing sustainable development goals. The smartphone industry has been a recurring case study in his research on knowledge management and component supplier relationships, where he employs patent analysis and big data techniques to measure innovation impact. Analysis of Professor Caputo's publication trends reveals a strategic evolution toward integrating digital technologies with sustainability objectives. His work demonstrates increasing focus on how Industry 4.0 technologies can be strategically implemented to achieve Sustainable Development Goals across supply chains. A notable pattern is his methodological approach, frequently employing patent analysis and big data techniques to measure innovation impact. His research increasingly addresses the metaverse and Web3 technologies, examining their business implications while maintaining a strong emphasis on triple bottom line considerations - environmental, social, and economic impacts of technological adoption. Professor Caputo has formed a productive research group with collaborators including Antonello Cammarano, Francesca Michelino, and Vincenzo Varriale. His work appears to have practical industry applications, particularly in the agri-food sector (as evidenced by his cheese supply chain research) and high-tech manufacturing. While specific grant information isn't detailed in the available materials, his extensive publication record suggests successful funding for multiple research projects focused on digital transformation and innovation management.
Kevin Mis Solval is an Associate Professor in the Department of Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences. His research focuses on sustainable food ingredient development from industry by-products, computational modeling for processing optimization, and physicochemical property analysis of dried foods.
