جست‌وجوی استاد و پژوهشگر

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.

Julie Lesnikمشاهده پروفایل

دانشیار

• Human-animal interactions
• Ecology
• Evolution
• +۴ مورد دیگر

Dr. Julie Lesnik is an Associate Professor of Biological Anthropology at Wayne State University, affiliated with the College of Liberal Arts and Sciences. Her research focuses on human-animal interactions, ecology, evolution, and anti-colonial, multispecies anthropology. She holds a Ph.D. in Anthropology from the University of Michigan (2011), an M.S. in Kinesiology (2011), and a B.S. in Anthropology from Northern Illinois University (2003). Lesnik’s work emphasizes insects as a critical food source in human evolution, arguing that insects provided reliable nutrition for early hominins, particularly for women and families. Her 2018 book Edible Insects and Human Evolution synthesizes evidence from primatology, archaeology, and cultural anthropology. She is a 2018-2019 AAAS Leshner Leadership Institute Fellow, advocating for public engagement in anthropology through museum and nonprofit collaborations. Her recent articles explore nitrogen isotope analysis for diet reconstruction, barriers to insect consumption in Western cultures, and co-evolutionary patterns in Andean agriculture. Awards include grants from the AAUW (2015) and Leakey Foundation (2015). She teaches courses like Introduction to Biological Anthropology and Food and Culture , emphasizing inclusive pedagogy. Currently on sabbatical for 2024-2025, she continues to mentor graduate students interested in bridging academic research with public outreach.

Tom Leeمشاهده پروفایل

مدرس ارشد

• Design Theory
• Experiential Design
• Postwar Consumer Culture
• +۷ مورد دیگر

Tom Lee is a Senior Lecturer in Design Studies at the School of Design, University of Technology Sydney. His work explores the experiential intersections of technology, materials, and spaces within post-WWII consumer culture, particularly focusing on leisure practices in music, food, and exercise. PhD in Writing and Society (2012, University of Western Sydney) BA Hons (First Class) in Communications (Writing and Cultural Studies, 2007, UTS) Research spans design theory's philosophical underpinn'tions, narrative fiction's role in future scenarios, and critical examinations of consumer practices through repair frameworks. His 2021 publications include analyses of archetypal narratives, Australian architectural aesthetics, and insect soundscapes' psychological effects. Recent works address interdisciplinary connections between literature and design, such as numerical patterns across disciplines and material metaphors in Sebald's writing. He received the Marten Bequest Travelling Scholarship (2014) for creative pursuits. 2021: 5 publications 2020: 1 publication 2018: 4 publications 2017: 1 publication 2016: 3 publications 2015: 1 publication Lee's scholarship often juxtaposes urban infrastructure (e.g., Kiama's drystone walls, Sydney's Henry Deane Plaza) with broader cultural and technological shifts, examining how design mediates human-environment relationships through projects like fake tree radio towers and reclaimed quarries.

• Microbiology
• Molecular Biology
• Biochemistry
• +۳ مورد دیگر

Prof. Dr. Elif Sevim is a full-time academic at Ahi Evran University, Faculty of Medicine, Department of Medical Biology, Turkey. Previously, she held academic positions at Ahi Evran University (Molecular Biology and Genetics, 2019-2021), Recep Tayyip Erdoğan University (Biology Department, 2010-2012), and Istanbul Technical University (2007-2008). She holds a PhD (2010) and MSc (2005) in Biology from Karadeniz Technical University, and a BSc (2002) in Biology. Research Interests : Microbiology, Molecular Biology, Biochemistry, Bacteriology, Molecular Genetics. Key Projects : 36+ research projects since 2004, including studies on antimicrobial resistance, bacterial diversity in leeches, honeybee pathogens, and environmental microbiology. Scientific Awards : 3 major awards, including TÜBA’s Translation Work Award (2015), TÜBİTAK’s Graduate Study Abroad Scholarship (2009), and Karadeniz Technical University’s Erasmus Student Scholarship (2007).

Nanna Roosمشاهده پروفایل

دانشیار

• Nutrition in developing countries
• Micronutrient deficiency
• Edible insects for food and feed
• +۵ مورد دیگر

Nanna Roos is an Associate Professor in the Department of Nutrition, Exercise and Sports at the University of Copenhagen, specializing in Nutrition and Health. Her research focuses on improving dietary quality and combating malnutrition in vulnerable populations across low-income countries through innovative food systems. Her primary research areas include: Linkages between food production, diet, and nutritional status in vulnerable populations Role of animal source foods (particularly edible insects and small indigenous fish) in low-income diets Nutritional quality of complementary foods for children, including micronutrient bioavailability Human intervention studies on food aid products and locally produced foods Recent publications (2025) demonstrate concentrated expertise in insect-based food systems, spanning consumer acceptance studies, farming protocols, and nutritional properties. Her work bridges food science, entomology, and public health to develop sustainable solutions for food security, with strong emphasis on practical applications in Asian and African contexts. Dr. Roos has supervised six PhD students through projects in Cambodia, Kenya, and Thailand: Jutta Skau (2008-2013): Preventing undernutrition through improved complementary foods Afton Halloran (2014-2017): Cricket farming impacts on livelihoods Mulia Nurhasan (2010-2017): Fish resources for child nutrition Kuong Khov (2013-2017): Fortified rice for school meals Sanne Sigh (2016-2019): Fish-based RUTF for malnutrition treatment Daream Sok (2015-2018): Comparative RUTF effectiveness Her research is funded by major international programs including Danida (Denmark), EU Horizon 2020, and Innovation Fund Denmark, with current leadership roles in projects like HEALTHYNSECT (2020-2024) and SUSINCHAIN (2019-2023). She serves as Editor for the Journal of Insects as Food and Feed and contributes to scientific committees including the European Food Safety Authority.

Rodolphe Marieمشاهده پروفایل

دانشیار

• Experimental nanofluidics
• Nanofluidic devices
• Microfluidic systems
• +۴ مورد دیگر

Rodolphe Marie is an Associate Professor at the Department of Health Technology at Technical University of Denmark (DTU), leading the Nanofluidics and Bioimaging group. He holds an ORCID ID (0000-0002-8338-1990) and has been affiliated with DTU since 2001, progressing from PhD student to current group leader roles. Postdoctoral Researcher, Lund University (2005-2006) PhD, DTU (2001-2003) Assistant Professor, DTU (2008-2012) Research Assistant, DTU (2004) His research focuses on experimental nanofluidics and single molecule imaging , with significant contributions to food biophysics and tumor microenvironment studies. Current projects include: Next-generation molecular profiling of soft-matter nanoparticles High throughput optical detection in flow capillaries Nanofluidic devices for nanoparticle imaging Microfluidics platform for tumor microenvironment study Rodolphe Marie's recent publications (2024-2025) demonstrate interdisciplinary work at the intersection of nanofluidics , food science , and bioimaging . His work explores protein aggregation mechanisms, emulsification properties, and water-in-water emulsion stabilization using biopolymer systems. He supervises multiple PhD students including Sofia Elise Davidsson Bencker, Peter Willmer, and Panagiotis Senikoglou, while collaborating internationally through research networks focused on food biophysics and microfluidic technologies.

• Food Safety
• Mycotoxins
• Insect Rearing
• +۵ مورد دیگر

Elise Hoek, PhD MSc, serves as Group Leader of Team Agrochains at Wageningen University & Research. She is an active researcher with 71 research outputs, 5 datasets, and leadership in 9 research projects (3 active, 6 finished). Her work focuses on food safety in circular production systems, particularly regarding insect-based food and feed. Her research interests center on food safety hazards, mycotoxins, and insect rearing systems. She specializes in the safety assessment of black soldier fly (Hermetia illucens) reared on various waste streams, analysis of aflatoxin contamination and bioconversion, and identification of chemical, microbial, and physical hazards in circular food production systems. Her work bridges food safety science with sustainable production methods. Analysis of her recent publications reveals a strong focus on food safety in emerging food production systems, particularly examining how insects can safely convert waste streams into valuable protein sources. Her research spans toxicology, food regulation, and circular economy applications, with particular emphasis on mycotoxins like aflatoxin B1 and their behavior in insect-based systems. Dr. Hoek leads multiple significant projects including 'Safe insect rearing on yet to be legally authorised residual streams' and 'SAFERMENT - Safe precision fermentation for production of dairy and meat protein analogues.' Her research has been covered by 2 news outlets and has attracted 54 readers on Mendeley, indicating substantial professional interest in her work. She has presented her research at numerous conferences and seminars, including topics on the safety of black soldier fly larvae reared on different biowaste substrates and the safety of insects for feed and food investigated in the H2020 project SUSINCHAIN. Her media appearances include discussions on whether insects can safely grow on residual streams and the safety of gluten-fed insects.

Annie R. Spechtمشاهده پروفایل

دانشیار

• Media Portrayals of Agriculture
• Visual Communication
• Popular Culture
• +۵ مورد دیگر

Dr. Annie R. Specht is an Associate Professor in the Department of Agricultural Communication, Education, and Leadership at The Ohio State University. She holds a Ph.D. in Agricultural Communications & Journalism from Texas A&M University (2013), and prior degrees from Ohio State University. Her research focuses on media portrayals of agriculture, visual communication strategies, and public perceptions of food and environmental issues. She teaches courses in multimedia production, publication design, and data visualization. Key research areas include exploring how media shapes cultural narratives about agriculture, evaluating the efficacy of agricultural literacy programs, and analyzing social media's role in modern agricultural communication. Her work frequently intersects with popular culture and qualitative research methods. Recent publications highlight topics like digital tool adoption among Nepal’s agricultural extension agents, student perceptions of agricultural knowledge via experiential programs, and Gen Z’s responsiveness to charitable food branding. Dr. Specht advises graduate students such as Manita Thapa, Matthew Gold, and Jamie Gothard. She is based at the Agricultural Administration Building in Columbus, Ohio.

John Grigorمشاهده پروفایل

مدرس ارشد

• Sensory Science
• Consumer Science
• Eating Behavior
• +۱۰ مورد دیگر

Dr John Grigor is a Senior Lecturer in the Department of Built Environment and Life Sciences at Abertay University, within the Faculty of Social and Applied Sciences. He holds a PhD in Sweet Taste from Reading University (1990) and has over two decades of experience in consumer and sensory science research and consultancy. Educational Background: BSc (Hons) in Food Technology, Reading University (1987) PhD in Sweet Taste, Reading University (1990) His research centers on understanding eating behavior through the interplay of physiological, psychological, and contextual factors. Key areas include hedonic responses measured via facial electromyography, dynamic sensory perception, oral processing, and the development of healthy and functional food products. He has conducted extensive work in cross-cultural food choice, particularly with industries in New Zealand and Singapore. The recent publications reflect a strong trend in sensory evaluation methodologies (e.g., TDS, fEMG), food product innovation, and the science of flavor and texture. His work spans from traditional foods like whisky and carrots to novel ingredients such as cricket flour and seaweed, demonstrating a broad and applied research scope. Scientific Awards and Esteem: Invited judge, New Zealand New Food Product Awards (2010–2013) Appointed Associate Investigator, Riddet Institute CoRE (2010) External PhD examiner for Otago, Auckland, and Southern Cross Universities Reviewer for top journals including Food Quality and Preference , Journal of Food Science Invited speaker and session chair at international conferences Dr Grigor has secured significant research funding as Principal Investigator from Interface Food and Drink, the Ministry of Business Innovation and Employment (New Zealand), and the Riddet Institute. He has supervised numerous PhD and Master’s students and collaborates widely with food industries and academic institutions globally. He has also contributed to public understanding through media appearances on TV and radio as a sensory expert.

Arnout Fischerمشاهده پروفایل

دانشیار

• Consumer Behavior
• Food Technology
• Social Psychology
• +۵ مورد دیگر

Arnout Fischer is an Associate Professor in the Department of Marketing and Consumer Behaviour at Wageningen University & Research. His work focuses on consumer responses to new technologies and innovations in food and agricultural systems. Key research areas include consumer attitudes toward novel food technologies such as nanotechnology, gene-editing, and alternative protein sources like insect protein, algae, and cultured meat. He collaborates with technology developers and social scientists to inform societal debates and policy decisions. Education: While specific academic credentials are not detailed, Fischer supervises MSc and BSc theses in consumer behavior, with a focus on new food technologies. He teaches courses including MCB70224 (MSc Internship), MCB80424 (MSc Thesis), and others related to consumer studies and sustainability. Research Projects: Fischer leads projects like 'Accelerating the Transition to Plant-Based Proteins' and 'Animal-Free Milk Proteins,' exploring sustainable protein alternatives. He also contributes to initiatives such as Synergia (sustainability in agriculture) and INSECTFEED (insect-based feed solutions). His work frequently integrates insights from social psychology and consumer surveys. Professional Activities: Fischer serves as an editor for the Journal of Insects as Food and Feed and participates in grant evaluations for organizations like Van der Mandele Stichting. He emphasizes interdisciplinary collaboration, bridging natural and social sciences to address food system challenges. Key Themes: His research consistently addresses how consumers perceive and adopt innovations, with a focus on sustainability, ethical considerations, and the societal implications of food technology advancements.

Alessandra Cecilia JACOMUZZIمشاهده پروفایل

پژوهشگر

• General Psychology
• Cognitive Sciences
• Consumer Neuroscience
• +۵ مورد دیگر

Alessandra Cecilia JACOMUZZI is a full-time University Researcher at the Department of Philosophy and Cultural Heritage of Ca' Foscari University of Venice. She holds key roles as Coordinator of the University Psychological Counselling Service (SCPA) and Department Delegate for Student Services and Orientation. Her primary research areas include cognitive sciences, consumer neuroscience, and the psychological aspects of food sustainability and medical perception. She teaches courses such as General Psychology and Foundations of Cognitive Sciences. Professional service includes roles as delegate for disability support initiatives (2015–2020) and sustainability at the Department of Philosophy and Cultural Heritage (2012–2017). She is affiliated with the Ca' Foscari Foundation’s Center for Sustainability (C4S) and serves on editorial boards for journals like *The Journal for the Philosophy of Language, Mind and the Arts* and *Frontiers in Computer Science*. Her research focuses on interdisciplinary topics such as human-machine communication, vaccine effectiveness perception, and the ethics of edible insects as food. She has led projects funded by the EU (ERASMUS+) and Italian Ministry of Education (PRISMA initiative). Professional memberships include the Italian Psychology Association (experimental section), the agrifood lab at Ca' Foscari, and the scientific committee for a neuromarketing master’s program at IULM University in Milan.

• Food Waste Valorisation
• Food Bioprocessing
• Encapsulation for Nutrient Delivery
• +۴ مورد دیگر

Dr Taiwo Akanbi is a Senior Lecturer in the Department of Food Science and Human Nutrition at the University of Newcastle. His academic journey includes a BSc in Food Science (Nigeria), MSc in Food Biotechnology (Malaysia), and PhD in Food Chemistry (Australia). He specializes in food waste valorisation, enzymatic bioprocessing, and nutrient delivery systems. His research focuses on converting food industry byproducts into high-value compounds using enzyme technology and microencapsulation. Key roles include lecturing in FSHN1010 and FSHN3070 courses, and supervising projects on food waste innovation such as oyster shelf-life extension, winery waste valorisation, and bioactive compound extraction. He has held prior roles as Industry Research Fellow and Postdoctoral Researcher at Deakin University. Awards include the 2018 Excellence in Industry Engagement Award and 2021 Student Experience Excellence Award. His work bridges academia and industry through collaborations on sustainable food solutions, emphasizing the resilience of the food sector. Research highlights include lipid oxidation stabilization, structured lipid development, and extremozyme applications. Languages: English (Fluent), Yoruba (Native). Professional experience spans Australia, Malaysia, and Nigeria with emphasis on culturally diverse education environments.

• Sustainability
• Circular Economy
• Sustainable Behavior
• +۲ مورد دیگر

Professor Casper Boks leads sustainability research at NTNU's Department of Design, Faculty of Architecture and Design. His current work examines societal narratives affecting sustainable behavior through projects like 'Design and Shame' (exploring negative emotions in behavior change) and EU-funded 'SCORE' (developing circular economy education for youth). With a PhD in Industrial Design Engineering from Delft University, his 20+ year research trajectory spans sustainable product innovation, electronics end-of-life management, and design for sustainable behavior. He has supervised 15+ PhD students on topics ranging from circular business models to edible insect product design. Former leadership roles: Head of Department (2013-2017) and Vice Dean for Research & Innovation Collaborates extensively with industry (Philips, Electrolux) on sustainable design implementation Affiliated with NTNU's Industrial Ecology program

Kati Väkeväinenمشاهده پروفایل

عضو هیئت علمی

• Food Processing
• Product Development
• Sensory Evaluation
• +۱۱ مورد دیگر

Kati Väkeväinen is a University Lecturer in food science at the Institute of Public Health and Clinical Nutrition, School of Medicine, Faculty of Health Sciences, University of Eastern Finland. She holds a PhD in Nutrition and specializes in food processing, product development, and sensory evaluation, with a focus on fermentation in plant-based foods. Her research interests span food processing, fermentation technology, sensory science, food microbiology, and sustainable nutrition. She actively explores the development of novel plant-based and fermented foods, including quinoa-based products, probiotic berry foods, and edible insects, integrating both technological and consumer-centered approaches. Her recent publications highlight a strong trend in food innovation using fermentation and non-thermal processing such as high pressure processing (HPP), with a focus on sensory quality, protein functionality, and health implications. Her work frequently employs in vitro digestion models and consumer sensory evaluation methods like RATA to assess food products. COBRA study (2024–) Food and Health research group (2012–) HealthFerm study (2023–) FOODNUTRI - Climate Smart Food and Nutrition Research Infrastructure (2022–2025) Food Research and Health Connects (2022–2024) Dr. Väkeväinen has contributed to multiple peer-reviewed journals such as Foods , Applied Sciences , Insects , and British Journal of Nutrition . While no specific scientific awards are mentioned, her involvement in externally funded projects indicates recognition in her field. She collaborates with researchers across disciplines and institutions, suggesting an active role in mentoring and advising, though specific students are not listed. Her work is conducted within the Department of Public Health and Clinical Nutrition, contributing to both academic research and public health-oriented food innovation.

Alison Kingston-Smithمشاهده پروفایل

استاد

• Plant Biochemistry
• Plant Physiology
• Forage Crops
• +۱۲ مورد دیگر

Professor Alison Kingston-Smith is a faculty member at Aberystwyth University, serving as Chair and Director of Research in the Institute of Biological, Environmental & Rural Sciences (IBERS). She leads the interdisciplinary Rural Futures Hub, focusing on sustainable agricultural innovation. Her work bridges plant science, ruminant nutrition, and environmental sustainability. Research Interests: Her expertise lies in plant biochemistry and physiology, particularly in improving forage crops to reduce the environmental footprint of livestock. Key interests include plant stress memory, feed quality, rumen microbiology, and the development of alternative proteins such as edible insects. She explores how climate change affects forage resilience and fermentation efficiency. The recent research articles highlight a strong trend in sustainable agriculture, focusing on climate-resilient forages, rumen microbial dynamics, nitrogen efficiency, and innovative technologies like computer vision for animal health monitoring. Her work integrates molecular biology, microbiome science, and digital agriculture to support sustainable food systems. Scientific Awards: No specific awards mentioned in the provided text. She actively supervises research and collaborates nationally and internationally. She leads multiple externally funded projects, including the EU-Interreg ValuSect project on edible insects. Her public engagement includes media appearances, conference presentations, and participation in agricultural shows such as the Royal Welsh Show. She is involved in policy and advisory roles, including serving as Chair for UK Research and Innovation’s peer-review panel. Labs and Teams: She leads research within IBERS and the Rural Futures Hub, fostering cross-disciplinary collaboration. Her projects involve partnerships with institutions like Queen’s University Belfast and funding bodies such as BBSRC and Welsh Government.