جست‌وجوی استاد و پژوهشگر

Salvatore BARRECAمشاهده پروفایل

استادیار

• Analytical Chemistry
• Environmental Pollution
• Environmental Analysis
• +۶ مورد دیگر

Salvatore BARRECA is a Fixed-term Assistant Professor of Analytical Chemistry (CHIM/01) at the University of Catania , Department of Chemical Sciences. His research focuses on environmental and food analysis, sample preparation techniques, and photochemical remediation methods. Key research areas include: Environmental pollution and water quality monitoring Chromatography and mass spectrometry applications Photochemical and photocatalytic degradation of pollutants Chemical risk assessment in food and environmental matrices Development of analytical methods for trace contaminants Endocrine disruptors and emerging pollutants Recent work emphasizes perovskite solar cell environmental safety, fluoride analysis in beverages, and heavy metal quantification in food products. His publications demonstrate expertise in hyphenated analytical techniques (UHPLC-Q-TOF-MS, LC-MS/MS) and environmental biomonitoring. Salvatore is associated with Marco Arculeo's Lab at the University of Catania. He has contributed to patents related to photochemical water purification systems while maintaining active research collaborations across Italy and international institutions like Goethe University Frankfurt and Masaryk University.

• Food Chemistry
• Food Analysis
• Food Authenticity
• +۷ مورد دیگر

Sabrina Van Den Oever is a researcher at the Institute for Food Sciences, Department of Biotechnology and Food Sciences, University of Natural Resources and Life Sciences, Vienna (BOKU). She holds a Dr.nat.techn. and Dipl.-Ing. degree and is actively involved in research and teaching in food science. Research Interests: Her work centers on food chemistry and food analysis, with a strong focus on food authenticity, vitamin analysis (especially B12), milk protein characterization, and the application of ultra-high performance liquid chromatography (UHPLC) and mass spectrometry. She investigates food fraud, nutrient content in alternative foods (e.g., insects, algae), and the impact of processing and feed on dairy product quality. Recent Research Trends: Her recent publications and presentations (2017–2024) demonstrate a consistent focus on analytical challenges in food science. Key themes include the detection of pseudo-vitamin B12 in supplements, authentication of A2 milk, analysis of B-vitamins in novel foods, and monitoring the displacement of fresh milk by ESL milk in Austria. Her work bridges analytical chemistry with practical food safety and quality issues. Scientific Awards: ALVA Research Prize (2023) BOKU Young Teacher Award (2021) DER ALIMENTARIUS 2020 - Science Prize for best master's thesis in food analysis Preis des Hochschuljubiläumsfonds der Stadt Wien 2020 for research on pseudo-vitamin B12 in algae Advising and Grants: She served as a project leader for a research project on pseudo-vitamin B12 in algae, funded by the City of Vienna. She has also been a project member on other research initiatives, such as the optimization of UHPLC methods for nutrient quantification. While no formal students are listed, her role as a university assistant and awardee for teaching suggests involvement in mentoring and instruction. Labs and Teams: She is based at the Institute for Food Sciences at BOKU, located at Muthgasse 18 in Vienna. Her research is conducted within a team environment, often collaborating with Prof. Helmut Mayer and other colleagues on analytical food chemistry projects.

• Alternative biomass processing for food production
• Non-thermal technologies in food preservation
• Insects as food and feed
• +۵ مورد دیگر

Oliver Schlüter is an Adjunct Professor at the University of Bologna's Department of Agricultural and Food Sciences. He serves as Vice-Head of the Horticultural Engineering Department and Senior Scientist at the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), leading the Microbiomics Laboratory for Bioeconomy. His work focuses on non-thermal food processing technologies and sustainable protein sources. Habilitation in Food Technology (2019, TU Dresden) Project leader for genetic engineering at ATB Chair of CIGR Section VI and INSECTA International Conference Research Interests span alternative protein sources (insects, hemp), non-thermal technologies (high pressure, plasma, pulsed electric fields), and food safety monitoring using spectral-optical methods. His recent publications emphasize edible insect processing , microbial safety , and bioactive compounds in food systems. Editorial roles in Innovative Food Science and Emerging Technologies and Journal of Insects as Food and Feed Key projects: Biomass2Food , ProtinA , F4F2 , and reKultI4Food

• Consumer Behavior
• Food Science
• Agricultural Economics
• +۷ مورد دیگر

Giovanni Sogari is an Associate Professor in Consumer Behavior at the Department of Food and Drug at the University of Parma, Italy. His academic journey includes an MSc in Food Science (2010) and a Ph.D. in Agriculture Economics (2015) from the Catholic University of the Sacred Heart, Piacenza. From 2017 to 2020, he held a prestigious Marie Skłodowska-Curie Fellowship at Cornell University, conducting research on consumer science to improve healthy eating habits. Dr. Sogari's research lies at the nexus of psychology, sensory analysis, and experimental economics, focusing on eating behavior to inform policy-makers, private companies, and the public. His work spans several key areas including: Consumer behavior and food choices Novel foods and edible insects Healthy and sustainable diets Alternative proteins Wine and sustainability Fisheries & Aquaculture His recent research has focused on understanding what drives consumers to make healthier food choices, with particular attention to digital nudging interventions, cross-cultural consumer valuation of alternative protein sources, and the impact of labeling systems like Nutri-Score on consumer behavior. Dr. Sogari has led and participated in numerous European and national research projects, including the Marie Curie project CONSUMEHealth, PrimeFish, and MoreMedDiet. Dr. Sogari has received several scientific awards and recognitions, including: Marie Skłodowska-Curie Fellowship (2017-2020) National Scientific Qualification to the positions of Professor of Second Chair (2018) Expert Scientist position at the European Food Safety Authority (2020) As an educator, Dr. Sogari teaches Consumer Behavior, Agricultural commodities Marketing, and Methods and techniques for consumer analysis at both undergraduate and graduate levels. He has been actively involved in various Master's programs at the University of Parma and has conducted international teaching activities at institutions including Kedge Business School (France), Technical University of Munich (Germany), and Michigan State University (USA). Dr. Sogari is an active member of several scientific societies, including the Italian Association of Agricultural and Applied Economics (AIEAA), the European Association of Agricultural Economists (EAAE), and the Institute of Food Technologists (IFT). His work bridges academic research with practical applications to address contemporary challenges in food systems, sustainability, and consumer behavior.

Dominic Agyeiمشاهده پروفایل

دانشیار

• Food Chemistry
• Bioactive Compounds
• Bioprocess Engineering
• +۴ مورد دیگر

Dominic Agyei is an Associate Professor of Food Chemistry at Monash University's School of Chemistry. His research focuses on leveraging bioprocess engineering and computational tools to develop high-value bioactives from novel sources like plant- and insect-based materials. He holds a BSc in Food Science from Kwame Nkrumah University of Science and Technology (2008) and a PhD in Chemical Engineering from Monash University (2014). He previously served as a Postdoctoral Research Fellow at Deakin University (2015–2017) and as a Lecturer in Food Science at the University of Otago. Education: BSc (Honors) in Food Science, Kwame Nkrumah University of Science and Technology, 2008 PhD in Chemical (Bioprocess) Engineering, Monash University, 2014 Alfred Deakin Postdoctoral Research Fellowship, Deakin University, 2015–2017 Postgraduate Certificate in Higher Education, University of Otago, 2023 Research Interests: Combines in silico modelling and bioprocess engineering to study food-derived compounds' structures, properties, and health implications. Key areas include food bioactives, edible insects, biocatalysis, and sustainable food innovation. His work aligns with UN Sustainable Development Goals, particularly addressing food security and environmental sustainability. Publications: Recent work emphasizes functional food development, legume health benefits, and sustainable extraction methods. His 2025 review on aloe vera bioactives highlights innovative applications, while studies on legumes and walnut oil explore nutritional and industrial potential. Awards: Young Researcher Award, International Union of Food Science and Technology (IUFoST), 2022 Advising & Grants: Supervises PhD candidates focusing on protein functionalities and bioactive compounds. Active in early-career scientist advocacy, serving on the Administrative Council of Early Career Scientists for IUFoST. Recognized as a 'Recognized Doctoral Supervisor' under the UK Council for Graduate Education's framework.

• Soil Biology
• Carbon Sequestration
• Soil Organic Matter
• +۳ مورد دیگر

Alix Vidal is an Assistant Professor in Soil Biology and Operations Manager at an unspecified institution, focusing on soil biogeochemistry and earthworm ecology. Their research integrates plant-microbe-soil interactions, mineral weathering, and sustainable agricultural practices. Key roles: Academic research, project supervision, and soil operations management Research interests: Soil organic matter dynamics, carbon sequestration, earthworm-driven processes, and circular food systems Recent work emphasizes earthworm activity quantification, struvite-P uptake mechanisms, and protein upcycling from agricultural waste. They collaborate on projects addressing climate mitigation through soil carbon management and mineral weathering enhancement. Supervises PhD candidates in topics like regenerative systems, earthworm ecology, and circular food systems Active in international collaborations studying soil properties across diverse environments Publications span 33 peer-reviewed articles, with a focus on applied soil science and environmental sustainability. Their research bridges laboratory experiments and field applications to address global challenges in agriculture and climate change.

• Animal Science
• Nutrition
• Biotechnology
• +۹ مورد دیگر

Konstantinos Mountzouris is a Professor at the Department of Animal Science, Agricultural University of Athens (AUA). He holds a PhD in Food and Agricultural Biotechnology from the University of Reading, UK, and has extensive experience in postdoctoral research and academic roles including Lecturer, Assistant Professor, and Associate Professor at AUA and Harokopio University. His primary affiliation is with AUA's Laboratory of Nutritional Physiology & Feeding, where he focuses on research and teaching. Education: Bachelor's Degree in Agriculture, Department of Animal Science, AUA (1994) Postgraduate Diploma in Food and Agricultural Biotechnology, University of Reading, UK (1995) PhD in Food and Agricultural Biotechnology, University of Reading, UK (1999) Research interests center on animal and human nutrition, particularly the effects of bioactive components (probiotics, prebiotics, phytogenics) on gut health, microbiota composition, and physiological functions. He investigates alternatives to antibiotic growth promoters, enzyme technology, and dietary strategies to enhance antioxidant capacity and intestinal barrier function. His work often involves nutrigenomic approaches to study gene expression related to immune responses, oxidative stress, and nutrient absorption. Recent articles highlight trends in phytogenic feed additives, gut microbiota modulation, mycotoxin mitigation, and sustainable utilization of by-products in feed formulation. These studies emphasize natural solutions for improving animal productivity while reducing environmental impact. Scientific awards section remains empty as no honors or fellowships were explicitly mentioned in the provided texts. Mountzouris has collaborated extensively with researchers like Paraskeuas V and Fegeros K on projects funded by institutions such as the EU's antibiotic growth promoter alternatives initiative. His research extends to multidisciplinary areas including human dietary patterns (e.g., Mediterranean diet studies) and insect husbandry (e.g., Hermetia illucens bioconversion). Labs and teams: He is associated with the Laboratory of Nutritional Physiology & Feeding at AUA, contributing to its research activities, infrastructures, and extension services. His work often involves collaborations across multiple departments and international partners, reflecting his role in bridging academic research with practical applications in animal production and food safety.

• Analytical Chemistry
• Food Science
• Molecular Biology
• +۶ مورد دیگر

Margit Cichna-Markl is a Professor at the University of Vienna's Faculty of Chemistry, specifically within the Institute of Analytical Chemistry. With over 122 publications and active research spanning from 2000 to the present, she maintains a significant academic presence with recent publications extending into 2025. Her research focuses on analytical chemistry applications in food science and molecular biology, specializing in DNA-based authentication methods for food products. Key areas include DNA barcoding, high-resolution melting analysis, and metabarcoding techniques for detecting food adulteration and verifying species authenticity in complex food matrices. Dr. Cichna-Markl's work demonstrates a strong trend toward developing molecular methods for food authentication, with recent publications focusing on EU-authorized edible insects, seafood identification, and plant species detection in processed foods. Her research bridges analytical chemistry with practical food safety applications, contributing significantly to food fraud prevention and regulatory compliance. She has been actively involved in research projects including mycotoxin analysis (2004-2007) and has presented numerous lectures and posters on food authentication techniques, with recent activities documented through November 2024.

• Service Failure & Recovery
• Appearance and Impression Formation
• Edible Insects
• +۳ مورد دیگر

Melissa Baker is the Department Chair and Jaime ’76 and Cindy Pereira Faculty Fellow in the Department of Hospitality & Tourism Management at the Isenberg School of Management, University of Massachusetts Amherst. She holds an Associate Professor rank and has professional experience as an Assistant General Manager in hospitality before academia. Her education includes a PhD (2013), MS (2010), and BS (2002) in related fields from Virginia Tech and Cornell University. Her research focuses on Service Failure & Recovery , Appearance and Impression Formation , and Edible Insects . Recent studies explore customer incivility impacts, virtual tourism, and sustainable practices in hospitality. Notable awards include the 2016 College Outstanding Teacher Award and 2012 Holtzman Award for Research Excellence. Her publications span journals like Journal of Business Research and International Journal of Hospitality Management , emphasizing service recovery strategies, employee well-being, and innovative gastronomy. Current trends in her work include crisis management, digital tourism experiences, and ethical consumer behavior. Advising and grants are not explicitly listed, but her research collaborations and leadership roles suggest active engagement in academic networks. She maintains affiliations with the Isenberg School’s outreach programs and contributes to international hospitality education initiatives.

Paula Teixeiraمشاهده پروفایل

دانشیار

• Food Microbiology
• Food Safety
• Food Pathogens
• +۵ مورد دیگر

Paula Teixeira is an Associate Professor in Food Microbiology at the Universidade Católica Portuguesa (UCP), affiliated with the Faculty of Biotechnology and the Centre for Biotechnology and Fine Chemistry (CBQF). She leads the Food & Nutrition research group and has held roles such as Coordinator of the Post-Graduation Course in Food Safety (2002–present) and the Master's Course in Food Innovation (2007–present). Her work focuses on Food Microbiology/Food Safety, with a focus on Listeria monocytogenes, Salmonella, and antimicrobial resistance. She has supervised over 17 PhD and 50+ Master’s theses, currently guiding 8 PhD students and 2 Post-Docs. Key projects include INSECTSAFE (2024–2026), CATALYSE (2024–2026), and MICROORC (2023–2027). Awards include the Mentorship Program Award (2020) and EIT Jumpstarter Prize (2024). She is an Editor for International Journal of Food Microbiology and Associate Editor for Frontiers in Food Microbiology . Research interests span foodborne pathogens, microbial safety in supply chains, and sustainable food systems. Her work contributes to UN SDGs related to food safety and sustainable development. Recent studies address edible insects' safety, microbial resilience, and innovative preservation techniques.

• Forest Health Management
• Forest Entomology
• Forest Pathology
• +۳ مورد دیگر

Tara L. Bal is an Assistant Professor in the College of Forest Resources and Environmental Science at Michigan Technological University, serving as Director of the Master of Forestry Degree Program and Leader of the Wood Protection Group and Microbiology/Pathology Lab. She holds a PhD, MS, and BS in Forest Science-related fields from Michigan Tech and Purdue University. University: Michigan Technological University College: College of Forest Resources and Environmental Science Her research focuses on forest health, addressing biotic/abiotic factors like forest entomology, pathology, invasive species, climate, and anthropogenic impacts. She emphasizes translating science into practical solutions for forest management and product sustainability. Teaching interests include Forest Health, Entomology, Pathology, and professional skills development. Her expertise spans forest health monitoring, forestry education diversity, and wood decay testing. Her recent publications (2023-2024) highlight themes like biocontrol for invasive species, educational equity in forestry, and molecular tools for disease detection. Key projects include mitigating beech bark disease and studying oak wilt via eDNA. She co-directs Women in the Academy (WIA) to advance diversity in forestry. Advising focuses on Master of Forestry students, fostering professional competencies and networking. Labs/teams: Wood Protection Group, Microbiology/Pathology Lab. Active in promoting inclusive practices and cross-disciplinary collaboration.

• Human Nutrition
• Food Science
• Sensory Evaluation
• +۵ مورد دیگر

Dr. Isabella Nyambayo serves as Senior Lecturer in Nutrition and Dietetics at Wrexham University, where she advances research at the intersection of nutrition science, food security, and sustainable food systems. Her work integrates laboratory analysis with consumer behavior studies to address global challenges in malnutrition and dietary health. Her research program spans critical domains including: Human Nutrition & Disease Prevention : Investigating food-based interventions for malnutrition and degenerative diseases Nutrigenomics : Analyzing correlations between taster receptor genes, food preferences, and disease predisposition Sustainable Food Development : Designing free-from products (salt, fat, sugar, allergens) with optimized texture and sensory profiles Alternative Proteins : Evaluating consumer acceptance of plant-based and insect-derived protein sources Food Security Systems : Addressing sustainability challenges across European and developing contexts Recent publications (2021-2025) reveal intensifying focus on consumer perception of plant-based alternatives, with 70% of her work analyzing sensory attributes and market adoption barriers for meat/dairy substitutes. Her research uniquely bridges technical food science with socio-ecological modeling, particularly evident in studies connecting contraceptive behavior patterns to nutritional outcomes in Nigeria. No scientific awards were documented in available sources. Information regarding student advisement and research grant funding remains unspecified in current records. While institutional affiliation is confirmed, details about dedicated research laboratories or collaborative teams were not disclosed in source materials.

• Marine Chemical Ecology
• Chemical Ecology
• Marine Biology
• +۳ مورد دیگر

Henrik Pavia is a Professor at the University of Gothenburg's Department of Marine Sciences, specializing in Marine Chemical Ecology. His research explores chemical interactions in marine organisms, focusing on bioactive compounds, aquaculture applications, and ecological dynamics. Co-ordinator for CeMaCE (Centre for Marine Chemical Ecology) Deputy Head of Department Key research areas include: Chemical defense mechanisms in marine algae Protein extraction from seaweeds Seaweed-based aquaculture innovations Antifouling compound development Marine microbiome interactions Recent publications highlight collaborations on seaweed cultivation optimization, waste valorization in aquaculture, and environmental impacts of biomass management. He contributes to advancing sustainable marine resource utilization through interdisciplinary approaches combining chemistry, ecology, and aquaculture. As Deputy Head of Department, he plays an active role in institutional leadership while maintaining a strong research profile in marine chemical ecology and its practical applications.

• Sustainable Food Systems
• Consumer Behavior
• Protein Alternatives
• +۳ مورد دیگر

Hannah Ford is a Postdoctoral Researcher in Wine Business and Marketing at the University of Adelaide, affiliated with the Adelaide Business School within the Faculty of Arts, Business, Law, and Economics. Her research focuses on sustainable food systems, consumer behavior, and protein alternatives. She holds a BSc in Nutrition with Food Consumer Sciences from the University of Reading and completed a joint PhD at the University of Nottingham and University of Adelaide, exploring sustainable food consumption and meat reduction strategies. Her professional experience includes roles as a Consumer Scientist at Mondelez International, sensory analysis in the food industry, and practical work in a New Zealand winery. She has been recognized with awards such as the Nursten Conference’s Most Popular Presentation and IFST Sensory Science Symposium Best Presentation. Hannah is an eligible co-supervisor for Masters and PhD students, currently advising on research into wine mouthfeel and production techniques. Her research interests span low-alcohol beverages, protein alternatives adoption, cross-cultural consumer insights, and sensory science applications in food marketing. She contributes to the Advancement of Australian Lifestyle Wines CRC-P Project, integrating academic and industry perspectives to drive innovation in sustainable food and beverage sectors.

Marina Heinonenمشاهده پروفایل

استاد

• Chemical Food Safety
• Food Composition Analysis
• Functional Foods
• +۶ مورد دیگر

Marina Heinonen is a Professor of Food Safety and Head of the Department of Food and Nutrition at the University of Helsinki's Faculty of Agriculture and Forestry. She holds a Doctoral degree in Food Science from the University of Helsinki (1990) and has held academic positions including Professor of Functional Foods (2002-2007). Expert roles: Member of EFSA's NDA Panel (2004-present), UK Nutrition & Health Claims Committee, FACCE-JPI SAB Grants evaluator: European Research Council (2010-2015, 2017-present) and Novo Nordisk Plant Science Committee (2020-present) Her research focuses on chemical food safety mechanisms (e.g., protein-lipid interactions), natural antioxidants, and food composition analysis of phenolics/carotenoids. She actively engages in regulatory science for novel foods and health claims evaluation, contributing to EU policy frameworks. Her 561+ publications span food safety risk assessment, functional food development, and regulatory impact studies. Notable recent projects include Valio's legume protein gelation research (2024) and the Helsinki One Health initiative addressing climate-smart food systems. Awards: Sokrates Award (2019) for media outreach, Duodecim journalism prize (2014) Public engagement: YouTube series explaining food safety concepts, media interviews on dietary trends Led the FOODNUTRI research infrastructure (2020) and supervised 4 doctoral theses. Her team operates within the Helsinki One Health consortium focusing on food quality and safety innovations.