جستجوی استاد راهنمای دانشگاهی

Miranda Brownمشاهده پروفایل

استاد

• Chinese Medical History
• Culinary History
• Cultural History
• +۳ مورد دیگر

Miranda Brown is a Professor of Chinese Studies in the Department of Asian Languages and Cultures at the University of Michigan, holding dual appointments as the Yi-tsi Mei Feuerwerker Collegiate Professor and Arthur F. Thurnau Professor. She has been affiliated with the university since 2002, currently serving as Director of the Honors Program in the College of Letters, Sciences, and Arts. Her research bridges cultural history with culinary and medical traditions in early China, focusing on foodways, mourning rituals, and historical texts. Education details are not explicitly stated in the provided texts, but her academic trajectory is evident through her extensive publications and roles. Her research interests center on the intersection of food, medicine, and culture, particularly in pre-modern China. Notable projects include a forthcoming book on pre-20th-century dairy history in China and co-authorship of A Brief History of Chinese Civilization (2012). She teaches courses such as ASIAN 258: Food and Drink of Asia and mentors graduate students through advanced seminars like ASIAN 535: History of Chinese Science. Her recent articles (2019–2022) explore topics like Mr. Song's Cheeses in Ming-Qing China, transnational food translation challenges, and cultural narratives around Chinese diets during the COVID-19 pandemic. Awards and grants are not explicitly listed, but her dual professorships reflect institutional recognition. She actively collaborates with students and maintains an engaged social media presence (@Dong_Muda) documenting culinary explorations in China.

Clint Stevensonمشاهده پروفایل

دانشیار

• Food Safety Education
• Instructional Design
• Virtual Reality in Education
• +۳ مورد دیگر

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).

• Food Microbiology
• Antibiotic Resistance
• Food Preservation
• +۳ مورد دیگر

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.

Mehmet Fatih Tatariمشاهده پروفایل

مدرس

• Political Ecology
• Agriculture and Food
• Science and Technology Studies

Mehmet Fatih Tatari is a Lecturer at Bilkent University, holding a Ph.D. in Anthropology from the University of California, Davis awarded in 2023. His academic credentials include: Ph.D. in Anthropology, University of California, Davis (2023) Tatari's research centers on political ecology, agriculture and food systems, and science and technology studies. He investigates how dairy infrastructures, technoscientific practices, and geopolitical boundaries intersect in Turkish food production, particularly examining cheese-making traditions, geographical indications, and human-animal relations. His work reveals how food practices shape social hierarchies, ecological governance, and community identities in rural and urban Turkey. Analysis of his 13 publications (2014-2025) shows consistent focus on Turkey's political food ecology, with recurring themes including dairy farming in northeastern Turkey, socio-technical aspects of cheese production, geographical indications for rural development, and pandemic impacts on Istanbul's food markets. His scholarship bridges anthropology, STS, and political geography through ethnographic studies of pasture-cheesemaking, microbial governance, and borderland food economies.

Geoffrey Lin-Cereghinoمشاهده پروفایل

استاد

• Genetic Engineering
• Yeast Biotechnology
• Recombinant Protein Production
• +۳ مورد دیگر

Geoffrey Lin-Cereghino is a Professor at the University of the Pacific, Stockton campus, with his office located in Room 108 of the Biological Laboratories. He holds a PhD from the University of California, San Diego (1995) and a BS from the University of California, Davis (1989). His educational background includes: PhD, University of California, San Diego, 1995 BS, University of California, Davis, 1989 Professor Lin-Cereghino's research centers on genetically improving Pichia pastoris yeast for recombinant protein production. In his joint laboratory with his wife Joan, he investigates the AOX1 promoter mechanism, engineers enhanced protein secretion capabilities, and collaborates on producing therapeutic proteins for vaccines, cancer treatments, and industrial applications like cheesemaking. His work bridges academic research with commercial and medical biotechnology. As an educator, he employs innovative methods including skits and games to create engaging classroom environments where students apply biological concepts to real-world problem-solving. His teaching philosophy emphasizes practical relevance and student enjoyment. He co-directs a research laboratory focused on yeast biotechnology, mentoring students in genetic engineering techniques while pursuing collaborations to optimize protein expression systems. Though specific grants aren't detailed, his lab's work demonstrates strong industry-academia connections in bioprocessing.

• Food Science and Technology
• Food Preservation
• Fermentation Technologies
• +۳ مورد دیگر

Prof. Eleonora Carini is an Associate Professor in the Department of Food and Pharmaceutical Sciences at the University of Parma. She specializes in food science and technology, focusing on food preservation, fermentation processes, and nutritional innovation. Her teaching responsibilities include courses such as 'Processed Foods of Animal and Vegetable Origin,' 'Food Sensory Evaluation,' and 'Properties of Natural Foods.' Her research emphasizes edible insect proteins, functional flours (e.g., sorghum, hemp, and ancient wheat varieties), and sustainable food systems. Key projects include improving gluten-free products, optimizing fermentation techniques for traditional African foods, and enhancing nutritional profiles of breads and pastas through novel ingredient combinations. Publications highlight advancements in food chemistry, food engineering, and sensory analysis with an emphasis on consumer-centric solutions. She collaborates extensively on interdisciplinary projects addressing global food challenges such as malnutrition and climate resilience.

Andrea Summerمشاهده پروفایل

استاد

• Animal Science
• Dairy Production
• Milk Quality
• +۷ مورد دیگر

Prof. Andrea Summer is a Full Professor of Animal Science at the University of Parma's Department of Veterinary Medical Sciences. He holds roles including Director of the Department (2024–2027), Codirector de la Investigación in Colombia's Universidad de Caldas PhD program, and leadership in organizations like the Associazione Italiana Tecnici del Latte (President since 2013) and Mastitis Council Italia (President since 2015). His research focuses on milk quality, genetic influences on dairy production, and sustainable animal management systems. Education: PhD in Animal Production, Veterinary Biotechnology, Food Quality and Safety from the University of Parma (18th cycle). Academic career progression: University Researcher (1999), Associate Professor (2006), Full Professor (2020). Research interests include milk mineral content, genetic polymorphisms, thermal stress effects on dairy cows, and innovative cheesemaking technologies. He leads EU-funded projects (e.g., CowficieNcy, Organic-PLUS) and national initiatives like GENETOCHEESE and FARM4PR, aiming to link genomic data with cheese production efficiency. Key awards include three Editor's Choice Articles in the Journal of Dairy Science (2015, 2019) and recognition for his work on Parmigiano-Reggiano cheesemaking (2008). His editorial roles include Scienza e Tecnica Lattiero-Casearia and Informatore Zootecnico. Grants and projects span EU, Italian governmental, and regional funding, addressing topics like litter optimization, minor dairy species, and PDO cheese sustainability. He collaborates with industry partners like the Parmigiano Reggiano Consortium and ANAFI. Labs/teams include the Animal Welfare Body (OPBA) at Università Cattolica and leadership in the CowficieNcy project for nitrogen use efficiency. His work bridges academic research with industry application, emphasizing cheese yield, milk traceability, and genetic improvement in livestock.

• Rural History
• Early Modern History
• History of Publishing
• +۳ مورد دیگر

Sylvain Skora is an associated researcher at GRHis since 2017 and a secretary of the journal Histoire et Sociétés Rurales since 2020. He holds editorial roles with Les Cahiers haut-marnais and specializes in early modern French history, particularly post-Thirty Years' War reconstruction, rural history, and the history of print culture. His work examines migration patterns, regional economies, and archival methodologies in Champagne, Lorraine, and Normandy. Skora has authored over 30 scholarly articles and books, including a 2019 monograph on post-war reconstruction in southern Champagne. He has received prestigious awards such as the Prix Boulet-Lemoine (2021) and actively contributes to academic conferences and public lectures. He earned a PhD in History in 2015 and has curated several exhibitions, including Langres à la Renaissance (2018). His current research focuses on cross-border book trade between France and the Holy Roman Empire in the 17th century, with a projected 2025 publication. Skora also leads archival education initiatives at the Haute-Marne Departmental Archives, offering workshops on paleography and archival preservation.

Brad Kesslerمشاهده پروفایل

استاد مدعو

• Creative Writing
• Fiction
• Non-fiction
• +۴ مورد دیگر

Brad Kessler is an Affiliate Faculty member at Antioch University's MFA in Creative Writing program. A critically acclaimed novelist and non-fiction writer, he maintains an active academic role while co-managing a goat dairy farm in Vermont. His educational background includes an MFA from New School University and specialized training in the Harvard Program in Refugee Trauma. Kessler's scholarly interests bridge literary arts and social documentation, with focus areas spanning: Creative writing pedagogy and cross-genre experimentation Refugee experiences and displacement narratives Documentary storytelling techniques Sustainable agriculture and food heritage Intersections of trauma, resilience, and place His publications consistently explore human connections to landscape and community amid societal transitions. Kessler's literary output demonstrates recurring engagement with themes of displacement, ecological interdependence, and cultural preservation. His recent documentary work examines refugee resettlement patterns, while earlier fiction investigates human responses to trauma through both contemporary and historical lenses. Notable honors recognizing his contributions include: Dayton Literary Peace Prize for Fiction Rome Prize from American Academy of Arts and Letters Whiting Writers Award National Endowment for the Arts Fellowship Lange-Taylor Prize for Documentary Work Multiple finalist distinctions for recent publications Beyond Antioch, Kessler has lectured at institutions including Northwestern University, Smith College, and the Kenyan Writer's Workshop. He co-manages a working farm that serves as both agricultural enterprise and creative laboratory, collaborating with photographer Dona Ann McAdams on interdisciplinary projects.

• Animal Science
• Dairy Science
• Meat Quality
• +۳ مورد دیگر

Guido Mangione is a Research Fellow at the Department of Agriculture, Food and Environment (Di3A), University of Catania, Italy. His work focuses on animal science, dairy science, meat quality, and traditional food product innovation. PhD in Agricultural, Food, and Environmental Science (2024) Master’s in Food Science and Technology (2018) Bachelor’s in Biological Sciences (2016) Research interests include characterization of traditional Sicilian cheeses, animal nutrition, dairy product quality, and sustainable food processing. His recent work explores seasonal effects on ricotta quality, dietary supplements for livestock, and microbial dynamics in PDO cheeses. Key publications span 2022–2025, covering topics like alkaline phosphatase in raw-milk cheese, cocoa byproducts in sheep diets, and microbiota evolution in traditional cheesemaking. His projects align with the ON Foods network on food sustainability and nutrition. International Award for Quality of Animal Production Session (2024) Editor's Choice 2023 for ricotta literature review Active in mentoring master’s students and peer-reviewing journals like Meat Science and Chemical and Biological Technologies in Agriculture. Member of the American Dairy Science Association.

Ivana Puglisiمشاهده پروفایل

دانشیار

• Soil Biochemistry
• Plant Physiology
• Biostimulants
• +۳ مورد دیگر

Ivana Puglisi is an Associate Professor of Agricultural Chemistry at the Department of Agriculture, Food, and Environment (Di3A) of the University of Catania, Italy, since April 1, 2023. She previously held a Fixed-Term Researcher (RTD) position from 2020 to 2023 and has been involved in teaching and research activities within the Faculty of Agriculture for over two decades. Education: Graduated cum laude in Food Science and Technology (1999), University of Catania; PhD in Agricultural Chemistry (2004), University of Catania. Her research focuses on soil-plant interactions, including: Biostimulant effects of natural compounds (microalgae extracts, humic-like residues, Leonardite) on soil biological activity and plant gene expression. Plant secondary metabolism under abiotic stress, particularly anthocyanin biosynthesis pathways and activation mechanisms. Glutathione transferases (GSTs) in plant detoxification and vacuolar anthocyanin accumulation. Protease purification from plant tissues and their application in cheesemaking processes. She has participated in international, national, and regional research projects and serves on the editorial boards of Jacobs Journal of Biotechnology and Bioengineering , Jacobs Journal of Enzymology and Enzyme Engineering , and Plants . Professional affiliations include the Italian Research Group on Pesticides and Environment (GRIFA, since 2017) and the Italian Society of Agricultural Chemistry (SICA, since 2019). She has secured research funding through grants under Law 449/1997 (4 years) and Law 240/2010 (3 years). Her teaching roles include: Permanent instructor for Biochemistry and Physiology of the Soil-Plant System (Biotechnology BSc, 2020/21–present). Past contract professorships in courses such as Biochemistry of Secondary Metabolism , Human Food and Nutrition , and Soil Fertility and Plant Nutrition (2006–2012). Office hours: Monday, Wednesday, and Thursday from 9:00 to 10:00 (in-person in Via S. Sofia, 100; remotely via Teams code e2000br).

• Food Chemistry
• Sensory Analysis
• Volatile Compounds
• +۲ مورد دیگر

Diana De Santis is an Associate Professor at the University of Tuscia's Department for Innovation in Biological, Agro-Food and Forest Systems. Her research expertise spans food chemistry, sensory analysis, and postharvest technology, with particular focus on olive oil quality and flavor chemistry. Her investigations examine volatile compound profiles in various food systems including olive oils, cheeses, wine grapes, and functional food products. She develops analytical methods for authenticating geographical origin and quality of traditional products like Sicilian olive oils and Italian Fossa cheese. Current work emphasizes valorization of agricultural byproducts in functional foods and optimization of postharvest treatments to preserve sensory qualities. Recent publications demonstrate applied research on reformulating bakery and pasta products with fruit byproducts and functional ingredients while maintaining sensory acceptability. She also explores innovative storage technologies like ozone treatment for managing postharvest diseases while retaining aroma compounds in garlic and other produce.

Robson A. M. Machadoمشاهده پروفایل

دانشیار

• Food Microbiology
• Food Safety
• Agricultural Extension
• +۳ مورد دیگر

Robson A. M. Machado is an Associate Extension Professor and Food Science Specialist at the University of Maine's School of Food and Agriculture and Cooperative Extension. He focuses on bridging academic research with practical food industry applications, particularly in food safety and microbiology. His roles involve statewide support for farmers, food entrepreneurs, and processors in Maine, aiding them in regulatory compliance and safe food commercialization. Education: PhD in Food Science (2016) from The Pennsylvania State University. Research Interests Machado’s work centers on food microbiology, food safety protocols, and extension programs. He specializes in training stakeholders on the Food Safety Modernization Act (FSMA), including the Produce Safety Rule, and evaluates sanitation practices in dairy and farm-to-market contexts. He emphasizes low-tech and smartphone-based solutions for data collection and observational studies to improve food handling standards in direct-to-consumer environments like farmers’ markets and cheesemaking facilities. Publications Trends His recent articles (2015–2018) highlight innovations in food safety training methodologies for niche industries (e.g., cheesemakers) and the use of technology (e.g., smartphone apps) to assess food handling practices. They also reflect collaboration with institutions like the Pennsylvania State University and Rhode Island partners. Advising & Grants Machado advises on food safety regulations and operational best practices through his extension role but no formal student advisees or grant details are listed in the provided text. Labs & Teams He is affiliated with the University of Maine Cooperative Extension and the School of Food and Agriculture, working closely with industry partners and academic researchers to implement food safety initiatives.

• Food Microbiology
• Dairy Science
• Food Safety
• +۳ مورد دیگر

Luca Bettera is a Researcher (fixed-term) at the Department of Food and Drug Sciences, University of Parma. His academic activities include teaching microbiology-focused courses in the First Cycle Degree program 'Quality and Procurement of Raw Materials for Agri-Food', covering topics such as microbiological analysis techniques, quality/safety of raw materials, and microbiology of animal/vegetable origin products across academic years 2023-2026. Research interests center on food microbiology and dairy science with emphases on: Microbial dynamics in cheese production and raw materials Optimization of dairy processing techniques (e.g., centrifugation effects) Application of adjunct cultures in fermentation Valorization of food byproducts Microbiome interactions in agricultural systems Recent publications (2020-2025) demonstrate strong focus on dairy microbiology (75% of works), particularly cheese production innovations, microbial ecology, and processing technologies. Emerging interests include plant-soil microbiome relationships and circular economy applications in food systems. Laboratory activities involve directing practical coursework in microbiological analysis techniques and quality/safety assessment of raw materials. No awards, grants, or student advising relationships are documented in available information.

Samir Kalitمشاهده پروفایل

استاد

• Cheesemaking
• Cheese ripening
• Improvement of traditional cheeses
• +۵ مورد دیگر

Samir Kalit is a Full Professor at the University of Zagreb, Faculty of Agriculture, Department of Dairy Science. His career spans over 25 years of academic work in cheesemaking and dairy science. PhD in Biochemical processes during ripening of Tounj cheese (University of Zagreb, 1999-2003) Master's research on somatic cells in Podravec cheese (University of Zagreb, 1995-1999) Bachelor's research on somatic cells in milk (University of Zagreb, 1989-1995) Professor Kalit's research focuses on cheese ripening dynamics, milk quality optimization, and traditional cheese preservation methods. His work bridges biochemical analysis with sensory evaluation of dairy products. Recent publications examine oil-ripening effects on goat cheese, salt content impacts on cheese texture, and biochemical changes during traditional cheese maturation. These studies span dairy chemistry, food microbiology, and sensory science. He coordinates multiple research projects including: Ecological production methods for cheese authenticity (2007-2013, MZOS) Technological parameters for traditional cheese protection (2007-2013, MZOS) Milk heat treatment optimization for sheep yogurt (2017, University of Zagreb) Professor Kalit also contributes to dairy education through courses in cheese technology, milk processing, and dairy waste management.