جست‌وجوی استاد و پژوهشگر

Deborah Valenzeمشاهده پروفایل

استاد

• Cultural history of Britain and Europe (1600-1830)
• Economic history
• Gender and labor history
• +۶ مورد دیگر

Deborah Valenze is the Ann Whitney Olin Professor of History at Barnard College, specializing in the cultural and social history of Britain and Europe from 1600 to 1830. Her work interrogates intersections of economic life, gender, religion, and food history. Education: B.A. from Radcliffe College, Ph.D. from Brandeis University Her research explores themes like the history of the senses, economic ideas, and the cultural construction of food, particularly milk and dairy industries. Her publications reveal how milk transitioned from a sacred substance to a global commodity, with Milk: A Local and Global History (2011) and the forthcoming The Invention of Scarcity (2023) redefining Malthusian theory through marginalized subsistence practices. Valenze's academic contributions span interdisciplinary awards, including Guggenheim and Fulbright-Hays fellowships, alongside grants from the National Endowment for the Humanities and the American Association of University Women. She currently serves as President of the North American Conference on British Studies.

Karolin Höhlمشاهده پروفایل

استاد مهمان

• Nutrition and Health
• Food Science
• Nutritional Physiology
• +۸ مورد دیگر

Karolin Höhl is a Visiting Professor at the University of Education Schwäbisch Gmünd in the Department of Nutrition, Everyday Culture, and Health. Her research focuses on sensory science, taste perception, and the interplay between nutrition and consumer behavior. She has published extensively on topics such as hedonic sensory analysis, food well-being, and the physiological basis of taste. 2003: Diplom-Ökotrophologin (M.Sc. equivalent in Nutritional Sciences) at Christian-Albrechts-Universität zu Kiel 2014: Ph.D. in Human Nutrition and Food Science from Christian-Albrechts-Universität zu Kiel and Hamburg University of Applied Sciences Her research interests span Nutrition and Health , Sensory Science , Food Culture , and Sustainability . Key themes include the psychophysical and neurobiological foundations of taste , hedonic evaluation of plant-based products , and multidisciplinary approaches to food values . The 15 most recent publications highlight her work on taste thresholds , sensory training , vegetarian alternatives , and food well-being . These works emphasize cross-disciplinary analysis and consumer-oriented nutritional education . Her professional journey includes roles at the Dr. Rainer Wild Foundation (2006–2018, 2022–2023), Pedagogical University of Heidelberg (2022), and Pedagogical University of Karlsruhe (2021–2022). She has also worked as a freelance lecturer and researcher.

Tangör Tanمشاهده پروفایل

مدرس پاره‌وقت

• Gastronomy
• Food Science
• Culinary Arts
• +۳ مورد دیگر

Tangör Tan serves as a Part-time Lecturer at Özyeğin University, specializing in the intersection of agriculture and culinary traditions. His academic background includes: Bachelor of Agricultural Engineering from Ege University (2000) Master of Gastronomy Sciences from The University of Gastronomic Sciences (2009) His research focuses on Anatolian gastronomy, Turkish cuisine, and sustainable food systems, with particular emphasis on regional ingredients and their cultural applications. He teaches the specialized course Local Ingredients of Anatolia and Their Places in Gastronomy , bridging agricultural engineering with culinary science. No scientific awards or publications were documented in the source material. Information regarding student supervision, research grants, or laboratory affiliations was not provided in the available text.

• Food Culture
• Event Management
• Communication Studies
• +۲ مورد دیگر

Güzin Yalın serves as a Part-time Instructor at Özyeğin University, specializing in food-related academic disciplines that bridge cultural studies and practical event design. Her educational foundation includes: Bachelor's degree from the Faculty of Economics and Administrative Sciences at Boğaziçi University (1979) High school diploma from Robert College (1975) Her scholarly focus centers on the intersection of food systems and human interaction, examining how culinary traditions shape social communication through events. This encompasses cross-cultural food narratives, sensory experience design in gastronomic settings, and the sociological frameworks governing food-based community engagement. Her approach integrates anthropological perspectives with contemporary event management methodologies to analyze food's role in cultural preservation and innovation. No scientific awards or research grants are documented in available sources. Her teaching practice emphasizes experiential learning in food event conceptualization while exploring communication dynamics within global culinary contexts.

• Food Science
• Food Technology
• Dairy Products
• +۵ مورد دیگر

Assoc. Prof. Dr. Asya ÇETİNKAYA is a distinguished academic specializing in Food Engineering at Kafkas University's Faculty of Engineering and Architecture. With over two decades of experience in Turkish higher education, she has established herself as a leading researcher in traditional Turkish dairy products, particularly regional cheeses from the Kars province. Her academic journey demonstrates a strong commitment to advancing food science and technology through both teaching and research. Education: BSc in Food Engineering, Atatürk University, Faculty of Agriculture (1984-1988) Master's Degree in Veterinary Food Hygiene and Production, Kafkas University, Institute of Health Sciences (1998-2001) Doctorate in Veterinary Food Hygiene and Technology, Atatürk University, Institute of Health Sciences (2008-2012) Dr. ÇETİNKAYA's research primarily focuses on traditional Turkish food systems, with special emphasis on dairy products including Kars Kaşar cheese, Gravyer cheese, and other regional specialties. Her work spans food microbiology, physicochemical analysis, food safety, and the preservation of traditional food processing methods. She has made significant contributions to understanding the microbial composition, chemical properties, and quality parameters of various traditional Turkish foods. Her publication record reveals a consistent focus on regional Turkish food products, with particular attention to cheese varieties from Eastern Anatolia. The research demonstrates methodological diversity, incorporating microbiological analysis, chemical testing, sensory evaluation, and quality control assessments. Recent work has expanded to include cereal products like Kavılca Bulgur and safety concerns in infant foods. Dr. ÇETİNKAYA has actively participated in research projects related to traditional cheese production, microbial safety of dairy products, and quality assessment of regional foods. Her collaborative work with colleagues like Gülbaz, Özçakmak, and Atasever demonstrates strong interdisciplinary connections within the food science community. Though no formal thesis advising is documented, her leadership roles including department chair and dean's assistant reflect her administrative contributions to academic development. Her work bridges traditional food knowledge with modern scientific analysis, preserving cultural heritage while ensuring food safety and quality standards. This approach has positioned her as a key researcher in documenting and scientifically validating Turkey's rich culinary traditions, particularly those from the Kars region.

Thea Messinaمشاهده پروفایل

پژوهشگر

• Aegean Archaeology
• Bronze Age Mediterranean
• Cooking Methods in Ancient Societies
• +۷ مورد دیگر

Thea Messina is a Research Fellow at the Department of Humanities, University of Catania, specializing in Aegean and Sicilian Bronze Age archaeology. She holds a Doctor of Sciences for Heritage and Cultural Production from the University of Catania (2022), a Diploma of Specialization in Archaeology from the Italian Archaeological School in Athens (2018), and a Master's Degree in Archaeology with Double Degree from the University of Catania and Selçuk University, Turkey (2015). Her research focuses on cooking methods as cultural indicators in the Mediterranean during the 2nd millennium BC, ceramic analysis, and domestic spaces in Bronze Age societies. She has extensive field experience, having participated in archaeological excavations at Phaistos (Crete) since 2013, as well as at Calicantone, Valcorrente, and Calaforno in Sicily. Her methodological approach integrates material analysis, spatial distribution studies, and experimental archaeology. Messina's scholarly output demonstrates a consistent focus on understanding Bronze Age culinary practices through ceramic analysis and organic residue studies. Her recent publications reveal an expanding research trajectory that connects Sicilian and Minoan archaeological contexts, particularly examining how cooking practices reflect cultural identity and social organization. She employs advanced analytical techniques including high-resolution GC-MS for organic residue analysis to investigate pottery function. Member of the Cretan Archaeology Center since 2022 Co-founder of CHAIN (Cultural Heritage Academic Interdisciplinary Network) Member of the editorial board of Ancient Crete journal since 2018 Recipient of multiple research contracts including at University of Ghent (2023-2024) and Italian Archaeological School in Athens (2024) Messina is actively involved in teaching as a contract professor for Aegean Archaeology at Politecnico di Bari and as a teaching assistant for Aegean Civilization courses at the University of Catania since 2018. She has organized numerous international conferences and workshops on cultural heritage topics, demonstrating her commitment to interdisciplinary collaboration and knowledge dissemination in the archaeological community.

Evangeline Mantziorisمشاهده پروفایل

پژوهشگر

• Omega-3 Fatty Acids
• Mediterranean Diet
• Sports Nutrition
• +۵ مورد دیگر

Dr. Evangeline Mantzioris is the Program Director of Nutrition and Food Sciences at the University of South Australia since 2018. As an Accredited Practising Dietitian and Accredited Sports Dietitian with 25+ years of experience, she bridges clinical dietetics, sports nutrition, and academic research. PhD in Omega-3 Fatty Acids (Flinders University, 1997) Bachelor of Nutrition and Dietetics (Flinders University, 1990) BSc (University of Adelaide, 1988) Her research focuses on: Omega-3 Fatty Acids in Human Health Mediterranean Diet and Its Applications Nutrition-Environment Interactions Sports Nutrition and Performance Recent publications highlight: Systematic reviews on Omega-3 Metabolism Books on Sports Nutrition (2024, 2020) Studies on Australian Dietary Patterns She contributes to the Journal of Nutrition and Dietetics as an Editorial Board member and supervises Research Degrees . Grants include NHMRC and ARC funding for fatty acid research and sustainable food systems.

Åsa Öströmمشاهده پروفایل

استاد

• Sensory Science
• Meal Experiences
• Food and Drink Combinations
• +۴ مورد دیگر

Åsa Öström is Professor of Meal Science and Deputy Head at the School of Restaurant and Hotel Management , Örebro University, Campus Grythyttan. Her career spans sensory science, meal experiences, and interdisciplinary research linking gastronomy to consumer behavior. Her research focuses on sensory analysis of food, drink, and non-food products, exploring how sensory properties influence consumer experience. Key areas include meal combinations (food/drink pairing), hospitality environments , food diversity , and sensory communication . She co-developed the FAMM model (Five Aspects Meal Model) to analyze meal experiences through space, interaction, product, atmosphere, and systems. Öström’s recent publications address plant-based alternatives, sensory quality of landraces, hospital meal services, and interdisciplinary approaches to gastronomic design. She leads the SENSE LAB , a sensory research facility supporting industry collaboration. Teaching and supervision include sensory analysis and scientific methods at undergraduate and master’s levels. She has supervised multiple doctoral students, including projects under Successful Ageing and Pan Sweden platforms.

Anders Crichton-Fockمشاهده پروفایل

مدرس ارشد

• Meal Science
• Hospitality Management
• Sensory Analysis
• +۳ مورد دیگر

Anders Crichton-Fock is a Senior Lecturer and researcher at the School of Restaurant and Hotel Management , Örebro University, specializing in Meal Science and Hospitality . He earned his undergraduate education at Campus Grythyttan and completed both a licentiate thesis (2004) and doctoral thesis (2011) through collaborations between Örebro University and the Royal Institute of Technology (KTH). His international experience includes a Visiting Assistant Professor role at Washington State University. Research Interests : Anders combines analytical and analogical sensory approaches to develop situational methods for future meal contexts , focusing on Sustainable meal production using alternative proteins and resource efficiency Pedagogical models for communicating multisensory experiences (notably the dual approach method) Product development through consumer-critical attribute identification in robotic and AI-driven food systems His work explores the intersection of art and science in sensory analysis, with projects like Re:wine The World® (reducing food waste via crossmodal communication) and LOMAS (robotic cultivation beds for public environments). Scientific Contributions : Anders has published extensively in journals like Future Foods , Journal of Wine Research , and Frontiers in Psychology , with a focus on Robotic agriculture's impact on plant metabolism and consumer preferences Crossmodal correspondences in wine communication Curriculum development for sommelier education He leads the Sense Lab at Örebro University and contributes to the Faculty Board for Economics, Natural and Technological Sciences (ENT).

Mihaela Mihneaمشاهده پروفایل

پژوهشگر

• Sensory Science
• Food Chemistry
• Consumer Science
• +۷ مورد دیگر

Mihaela Mihnea serves as a Researcher at the School of Hospitality, Culinary Arts and Meal Science, Örebro University, Sweden. Her expertise spans sensory science, food chemistry, and product development, with extensive industry collaboration across multidisciplinary projects addressing real-world food challenges. Her academic credentials include: Food Chemistry Engineering degree from University of Dunarea de Jos, Romania Master's in Food Safety and Biotechnology PhD in Food Biotechnology from University of Burgos, Spain (2015) Postdoctoral research at Stellenbosch University, South Africa (2015-2017) Mihnea's research integrates sensory and consumer science with food innovation, focusing on physico-chemical composition's impact on sensory perception. Key areas include texture-modified foods for elderly nutrition, meat alternatives development, Swedish beer/wine sensory profiling, and salt reduction strategies. She employs multidisciplinary approaches to tackle sustainable food systems and novel ingredient utilization like algae-based products. Analysis of her 15 most recent publications (2019-2024) reveals strong emphasis on sensory methodology, texture analysis, and consumer behavior trends. Dominant themes include plant-based alternatives, elderly nutrition solutions, and data-driven food optimization. Her collaborative work spans Sweden, South Africa, Spain, and other European countries, demonstrating significant international engagement. Scientific Awards: No prizes, fellowships, or medals were documented in source materials. Mihnea has organized numerous industry workshops and research seminars. Though specific grants aren't detailed, her leadership in projects like 'Rewine The World' (reducing food waste) and texture-modified food development indicates active participation in competitively funded research addressing societal challenges. She contributes to Örebro University's Sense Lab research group and holds key roles in professional networks including Secretary of the European Sensory Network and active membership in Nordic, Spanish, and Swedish sensory associations.

• Tax Law
• Financial Law
• Public-Private Partnerships
• +۳ مورد دیگر

Carolina Natividad Blasco Delgado is a Professor at the Department of Private Law within the Faculty of Law at the University of Burgos. Her academic work focuses on Financial and Tax Law, particularly in areas such as regulatory compliance, public-private partnerships, and fiscal federalism. Doctorate in Law from the University of Burgos (1997), thesis on 'La noción de incremento y disminución de patrimonio en el Impuesto sobre la Renta de las Personas Físicas.' Her research explores the intersection of tax legislation, administrative frameworks, and socio-economic impacts. Recent publications analyze urban transport taxation, tax error rights, and regional fiscal responsibilities. Her 15 most recent articles span tax law, public finance, and interdisciplinary applications in health and tourism technology. Scientific awards are not explicitly mentioned in the provided texts. She supervises research but no advisees are listed here. Her work occasionally involves collaborations with other disciplines, as seen in public health and tourism technology projects.

• Food Science
• Nutritional Science
• Culinary Arts
• +۳ مورد دیگر

Björn Ylipää is a Lecturer in Food and Meal Science at the Faculty of Natural Science, Kristianstad University (HKR). His work focuses on interdisciplinary research and education at the intersection of food science, nutrition, and culinary practices. Research areas include food chemistry, sensory analysis, and meal experience optimization Contributes to academic programs in food and meal science

• Food and Meal Science
• Nutrition
• Dietary Habits
• +۵ مورد دیگر

Hanna Sepp is a Senior Lecturer in Food and Meal Science at the Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University. She specializes in integrating meal education into preschool curricula and contributes to research on dietary habits, child nutrition, and sustainable food systems. Her work emphasizes the intersection of food science, pedagogy, and environmental impact in public meals. Senior Lecturer, Food and Meal Science Kristianstad University, Faculty of Natural Science Active in MEAL (Food and Meals in Everyday Life) research group Collaborates with IFHE and SAPERE Sepp’s research focuses on preschool meal education, dietary habits, and sustainability. She explores how meals can become mindful learning experiences, linking food science to educational practices. Her work includes projects like SILLA (herring applications) and collaborations on Sweden-based studies. Her recent publications address public meal sustainability, meal concepts in academia, and preschool nutrition. She supervises bachelor’s and master’s theses in home and consumer studies, food science, and educational science. Sepp also organizes international conferences on culinary arts and sciences.

Laurent Bègue-Shanklandمشاهده پروفایل

استاد

• Aggression
• Social Psychology
• Moral Judgment
• +۳ مورد دیگر

Laurent Bègue-Shankland is a full Professor at Grenoble Alpes University , Department of Psychology, with a focus on aggression, moral judgment, and alcohol's social psychological effects. He directs the Maison des Sciences de l'Homme Alpes (UGA/CNRS) and is a senior member of the Institut Universitaire de France . Research Interests: Social regulation of aggression, moral cognition, alcohol-violence nexus, video game effects, and belief in a just world. Key Contributions: Experimental studies on alcohol's causal role in aggression, registered replications in social psychology, and theoretical work on moral psychology. Article Trends: Recent work explores animal ethics, evolutionary approaches to binge drinking, and cognitive styles in meat consumption. Long-term studies span Milgram obedience, evaluative conditioning, and hormonal influences on behavior. Scientific Awards: Senior member, Institut Universitaire de France. His research combines experimental paradigms (e.g., Milgram-like studies), large-scale surveys, and interdisciplinary collaborations in criminology, public health, and philosophy.

• Communication Sciences
• Digital Media
• Tourism Marketing
• +۷ مورد دیگر

Luísa Augusto is an Assistant Professor at the Polytechnic Institute of Viseu's School of Education, with a PhD in Communication Sciences (2015) from University of Coimbra and Master's in Business Sciences (2007) from Fernando Pessoa University. She coordinates the Advertising and Public Relations degree program and serves as President of ADIV-Association for Development and Research of Viseu. Education: PhD in Communication Sciences, University of Coimbra (2015) Master's in Business Sciences, Fernando Pessoa University (2007) Her research focuses on digital media in tourism communication , destination branding , and social media engagement . She explores how dialogism theory applies to tourist destination image formation , with special interest in gastronomic tourism and online consumer behavior . Recent work examines streaming service marketing and digital communication in health sector . She has participated in 15+ scientific juries for academic evaluations and organized multiple international conferences including X International Journey of Studies on Literary Space and ICCESUS - International Conference on Communication and Environmental Sustainability . Her projects include STORYTur (storytelling in tourism videos), More and Better Entrepreneurship in Viseu Dão Lafões , and Virtual Laboratories at IPV .