جست‌وجوی استاد و پژوهشگر

• Environmental Biotechnology
• Bioremediation
• Biosurfactants
• +۵ مورد دیگر

Sławomir Ciesielski is a Professor at the University of Warmia and Mazury in Olsztyn, affiliated with the Faculty of Geoengineering and the Department of Environmental Biotechnology within the Institute of Engineering and Environmental Protection. His research bridges environmental engineering and biological sciences, with a strong emphasis on sustainable biotechnological solutions. His primary research interests lie in environmental biotechnology , particularly the microbial valorization of waste oils for biosurfactant production . This work supports circular economy principles by transforming waste into valuable bio-based products. His expertise extends to bioremediation , waste management , and green chemistry , with a focus on microbial processes that address environmental pollution. The analysis of his recent scholarly output reveals a consistent trajectory in developing sustainable biotechnologies for environmental protection. His work integrates microbiology, biochemical engineering, and environmental science to innovate in biosurfactant applications for oil spill cleanup, wastewater treatment, and enhanced oil recovery. The recurring themes include process optimization, microbial diversity, and environmental safety. Scientific achievement indicators highlight his impact: 73 Scopus-indexed publications, 895 citations (excluding self-citations), and an Scopus h-index of 20. He has promoted four doctoral students and is currently supervising one, actively welcoming both Polish and international candidates. Research funding and laboratory infrastructure are available for new doctoral projects under his guidance. He advises doctoral candidates in areas requiring microbial engineering and environmental applications. Grants and resources are accessible within his department to support experimental work. His lab focuses on microbial strain isolation, fermentation optimization, and biosurfactant characterization for environmental applications.

DİLEK BÜYÜKBEŞE YAYLAمشاهده پروفایل

استادیار

• Analytical Chemistry
• Food Chemistry
• Spectroscopy
• +۳ مورد دیگر

Assistant Professor DİLEK BÜYÜKBEŞE YAYLA works at Gaziantep University's Faculty of Science and Letters, Department of Chemistry. With a PhD in Chemistry (2014) and a Master's in Analytical Chemistry (2008), she specializes in lipid analysis, food chemistry, and analytical techniques like spectroscopy and chromatography. Education: PhD in Chemistry (2014), MSc in Chemistry (2008), BSc in Secondary Science Education (2005) Research Focus: Food lipid characterization, supercritical CO2 extraction, crystallization behavior, and thermal properties of edible oils Her publications cover oil fractionation , fat bloom prevention , and phytochemical analysis . She contributed to projects on milk fat crystallization, gluten-free dough properties, and pathogen detection technologies. Awards: 2014 Gaziantep University Thesis Advisor Prize Teaching: Delivered instrumental analysis, organic chemistry, and analytical chemistry courses She participated in 18+ national/international conferences and completed 12 research projects, including TÜBİTAK and SAN-TEZ funded initiatives.

Fanbin Kongمشاهده پروفایل

استاد

• Food Engineering
• In Vitro Digestive System Simulation
• Microencapsulation Technology
• +۲ مورد دیگر

Fanbin Kong is a Professor in the Department of Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences . His research focuses on food engineering, in vitro simulation of digestive systems, and the application of nanocellulose in food processing. Email: fkong@uga.edu Lab Website: Food Engineering Lab Key research areas include: Microencapsulation of bioactives and probiotics Radio frequency heating for food pasteurization Impact of food matrices on digestion and nutrient absorption Nanocellulose safety and functionality Recent publications (2024-2025) demonstrate expertise in: Probiotic delivery systems Dynamic digestion modeling Food nanotechnology applications Emerging thermal processing technologies Edible flower utilization Microplastic-food interactions

Japan Trivediمشاهده پروفایل

استاد

• Petroleum Engineering
• Enhanced Oil Recovery (EOR)
• Unconventional Reservoirs
• +۶ مورد دیگر

Japan Trivedi, PhD, P.Eng is a Professor in the Civil and Environmental Engineering Department at the University of Alberta . His research focuses on Enhanced Oil Recovery (EOR) , CO2 Sequestration , Unconventional Reservoirs , and integration of Machine Learning in reservoir simulation. His lab operates at the Natural Resources Engineering Facility (NREF) under the School of Mining and Petroleum Engineering . Research Areas: Chemical EOR (polymers, surfactants, nanofluids) CO2 utilization for EOR and storage Reinforcement Learning for SAGD optimization Extensional rheology of complex fluids Techniques: Reservoir simulation Machine learning integration Micromodel experiments Field-scale modeling Key Projects: Include CO2 EOR/sequestration, Tight Oil EOR, ASP polymer characterization, and real-time SAGD optimization. His group collaborates on underground coal gasification and fracture reservoir characterization . Teaching: Offers courses like PET E 377 - Modelling in Petroleum Engineering and PET E 649 - Advanced Reservoir Simulation , emphasizing numerical methods, EOR processes, and simulation tools.

• Cosmetic Chemistry
• Polymer Science
• Skin Physiology
• +۴ مورد دیگر

Catherine Malhiac is a Research Lecturer at the Organic and Macromolecular Chemistry Research Unit (URCOM) at Université du Havre, France. As a permanent member of the laboratory, she works within Axis 2 focused on Well-being and Cosmetics. Her research bridges polymer chemistry and cosmetic science, with particular emphasis on skin barrier properties and fragrance delivery systems. Her research interests span multiple interconnected domains within cosmetic science. Dr. Malhiac has extensively investigated natural polysaccharides including acacia gum, xanthan gum, and galactomannans, examining their chemical composition, structural properties, and functional behavior in cosmetic formulations. She has made significant contributions to understanding fragrance evaporation mechanisms, skin-barrier interactions, and the relationship between polymer structure and emulsion stability. Her work combines analytical chemistry techniques with practical cosmetic applications. Analysis of her publication record reveals a strong trajectory in cosmetic polymer science over two decades, with recent work (2022-2025) increasingly focused on advanced fragrance science, skin barrier interactions, and innovative analytical methodologies. She frequently collaborates with colleagues at URCOM including Géraldine Savary, Céline Picard, and Michel Grisel, demonstrating consistent productivity across high-impact journals in cosmetic science and food hydrocolloids. Dr. Malhiac actively participates in international conferences including IFSCC, Formula VI, and specialized symposia on flavor and fragrance research. Her work demonstrates strong industry relevance, particularly in developing improved cosmetic formulations with optimized sensory properties and performance characteristics. She is embedded within the Organic and Macromolecular Chemistry Research Unit (URCOM), a collaborative research environment that bridges fundamental polymer science with applied cosmetic and pharmaceutical development. Her work within Axis 2 (Well-being and Cosmetics) connects her research to broader initiatives focused on skin health, product efficacy, and consumer experience.

• Nanotechnology
• Microfluidics
• Machine Learning
• +۳ مورد دیگر

Laura L Adams is an Assistant Professor at the Department of Physics and Astronomy, University of Minnesota - Duluth. Her research bridges Nanotechnology , Microfluidics , and Machine Learning , focusing on precision fluid dynamics and particle engineering. She works extensively with double emulsions, nanoparticle-shelled micromotors, and evanescent-wave amplification systems. Key Collaborators: D. Weitz, T. Kodger, H. Shum Citations: 78 total (excluding self-citations) Research Platforms: Microfluidic devices, colloidal synthesis, computational modeling Her work explores monodisperse particle generation , catalytic bubble micromotors , and machine learning applications in fluid dynamics . Recent publications highlight advancements in glass capillary-based droplet formation (2024) and gas-filled microparticle synthesis (2012). Patents: 1 referenced technology Community Engagement: 77 readers on Mendeley

• Biopolymers
• Bioprocessing
• Polyhydroxyalkanoates (PHA)
• +۳ مورد دیگر

Sathiyanarayanan Ganesan serves as a Principal Investigator and Senior Research Fellow (Marie Curie Fellow) within the Faculty of Computing, Engineering and Science at the Sustainable Environment Research Centre. His research program centers on sustainable biopolymer production systems with significant contributions to environmental biotechnology. His primary research focuses on bacterial bioprocessing of polyhydroxyalkanoates (PHA) and exopolysaccharides (EPS), investigating microbial systems like Ramlibacter tataouinensis , Bacillus licheniformis , and Acidithiobacillus ferrooxidans . This work spans biopolymer synthesis, structural characterization, and functional applications in sustainable materials, contributing directly to UN Sustainable Development Goals through waste valorization and eco-friendly material development. Recent publications demonstrate consistent innovation in carbon-neutral bioproduction (2025), net-zero biotechnologies (2024), and advanced characterization of bacterial exopolymers (2021-2022). His research integrates microbiology, biochemistry, and process engineering to develop circular economy solutions, with particular emphasis on CO 2 utilization and probiotic applications. He holds the prestigious Marie Curie Fellowship, reflecting European recognition of his research excellence. His scientific impact is evidenced by 37 peer-reviewed publications, 6 patent contributions, and 18 conference proceedings spanning bacterial bioprocessing and sustainable materials science. As Principal Investigator at the Sustainable Environment Research Centre, he leads interdisciplinary projects on biopolymer applications for environmental remediation. His collaborative network includes international partners across microbiology, materials science, and environmental engineering domains, with recent work addressing urban sustainability challenges through biotechnological innovations.

Gabriela John Swamyمشاهده پروفایل

مدرس

• Food Science
• Food Processing
• Nutraceuticals
• +۷ مورد دیگر

Gabriela John Swamy is a Lecturer in the Department of Nutrition, Food Science and Packaging at San José State University. She teaches courses such as Physical Science of Food , Food Processing and Packaging , and Food Science Laboratory , with expertise in food engineering and preservation technologies. PhD : Agricultural Biosystems and Mechanical Engineering, South Dakota State University MSc : Food Quality and Innovation, University of Leeds, UK B.Tech : Food Technology, Kongu Engineering College, India Her research focuses on food processing technologies , including nonthermal methods (ozone, ultrasound, microwave), extrusion cooking , and nutraceutical lipid properties . She explores how processing parameters affect food microstructure, rheology, and functional properties, particularly in cheese, grains, and plant-based matrices. Gabriela’s 15 most recent publications highlight advancements in food microstructure analysis , nonthermal preservation , and bioactive compound recovery . Key themes include microwave/radiofrequency processing , extrusion optimization , and nonthermal beverage stabilization .

Gary Leekeمشاهده پروفایل

استاد

• Resource Efficiency
• Thermo-Chemical Processing
• Waste Management
• +۷ مورد دیگر

Professor Gary Leeke holds the position of Professor of Chemical Engineering at the University of Birmingham's School of Chemical Engineering. He specializes in resource efficiency, circular economy strategies, and advanced material processing technologies. His work bridges chemical engineering, chemistry, and materials science, with a focus on high-pressure engineering, thermo-chemical processing, and plastic waste valorization. Education includes a PhD in Chemical Engineering (University of Birmingham, 2000) and a PG Cert in Learning and Teaching in Higher Education (2011). He returned to Birmingham in 2018 after serving as Head of Bioenergy and Resource Management at Cranfield University. Research interests include recycling of lithium-ion batteries, plastic-to-chemical conversion, composite material recycling, and the integration of solar energy with waste processing. He leads high-profile projects such as the Faraday Institution's Re-Lib initiative and the EPSRC-funded EXHUME project. His work has been featured in media including Sky News and Bloomberg. He has secured funding from UK Research Councils, Innovate UK, and international collaborations. Over 31 PhD students and 13 postdocs have been supervised under his mentorship. He is a member of the Birmingham Plastics Network, a multidisciplinary team addressing global plastic challenges.

• Food Manufacturing
• Chemical Engineering
• Tribology
• +۵ مورد دیگر

Dr. Tom Mills is a Senior Lecturer in the School of Chemical Engineering at the University of Birmingham, specializing in Food Manufacture and Performance. His research focuses on in-vitro methods to study mouth tribology, formulation engineering, and 3D printing of edible materials. He leads projects on saturated fat crystallization, emulsifier performance, and particle-stabilized emulsion systems. Tom is a member of the Formulation Engineering Research group, developing novel food processing techniques for healthier products. Education includes a MEng (Hons) in Chemical Engineering (2007), PhD (2012), and Postgraduate Certificate in Academic Practice (2015), all from the University of Birmingham. He teaches modules like Food Structure for Performance and Mass Transfer. Research Themes include Emulsions/Emulsification, Hydrocolloid Fluid Gels, Tribology, In-Vitro Mouth Methods, and 3D Printing Technologies. Current grants involve EPSRC-funded studies on supercritical drying, 3D printing, and industry-funded projects on fluid gels and low-alcohol beer. His work spans material behavior from formulation to in-mouth experience, with doctoral-level projects welcoming further exploration. He collaborates on equipment modifications for 3D printing gels/pastes and firmware development.

Ian Nortonمشاهده پروفایل

استاد

• Biopolymers
• Food Processing
• Emulsions
• +۴ مورد دیگر

Professor Ian Norton is a Professor of Chemical Engineering at the University of Birmingham, leading the Food Formulation Engineering Research Group. He holds a BA in Chemistry (University of York, 1977) and a DPhil in Fast Reaction Kinetics of Polysaccharides (University of York, 1980). Prior to academia, he served as Chief Scientist at Unilever, where he developed over 60 granted patents for food and home products. His research focuses on emulsions, biopolymers, rheology, and material science to design healthier foods and advanced products. Education: BA Chemistry (York, 1977), DPhil in Physical Chemistry (York, 1980) Key Research Interests: Colloids, interfacial engineering, microstructure design, and food formulation Patents: Over 60 granted patents (e.g., food emulsions, lipid systems, and cosmetic formulations) Professional Roles: Panel member for BBSRC, Dutch Government research grants, and Irish fellowships His recent work emphasizes emulsification techniques, biopolymer fluid gels, and controlled release systems. Articles highlight innovations in food texture, lipid stability, and material properties. The research group collaborates across industries to translate lab discoveries into consumer products. Labs/Teams: Leads the Food Formulation Engineering Research Group, focusing on cutting-edge methods for food processing and product development.

• Combustion Engineering
• Alternative Fuels
• Internal Combustion Engines
• +۳ مورد دیگر

David Robert Emberson is a Professor in the Department of Marine Engineering at NTNU (Norwegian University of Science and Technology). His research focuses on combustion engineering, alternative fuels, and emissions control in internal combustion engines. He has co-authored numerous studies on topics like HCCI engine performance, biofuel additives, soot emission analysis, and fuel emulsification techniques. Key technical contributions include experimental work on hydrotreated vegetable oils, glycerol emulsions, and stochastic reactor models for bio-producer gas combustion. His work spans both fundamental combustion chemistry and applied engine optimization, with collaborations on projects like Arctic Biodiesel performance (presented at COMODIA 2017). Teaching responsibilities include advanced marine engineering courses (e.g., TMR4535, TMR4280) covering propulsion systems, fuel technology, and environmental impacts. His research integrates optical diagnostics, numerical simulations, and experimental validation to address challenges in sustainable engine design.

• Food Colloids
• Emulsion Science
• Encapsulation Technology
• +۵ مورد دیگر

Dr. Mahmood Akhtar is a Teaching Fellow at the School of Food Science and Nutrition, University of Leeds, within the Faculty of Environment. His research is centered on food colloids and soft matter, with a focus on emulsion systems and functional ingredient design. His research interests include: Formation and stability of simple and multiple emulsions Encapsulation via emulsification for controlled delivery Synthesis and characterization of protein-polysaccharide conjugates Emulsifying and functional properties of novel biopolymer conjugates Surface, interfacial, and rheological properties of food colloids Dr. Akhtar is actively involved in research groups such as Digestion and Delivery, Food Colloids and Soft Matter at Interfaces, and Novel Food Design and Processing. His work contributes to advancing sustainable and health-focused food technologies. He welcomes PhD research inquiries and supervises postgraduate research in areas aligned with his expertise. Though no specific awards or publications are listed in the provided text, his research output spans journal articles, conference papers, book chapters, reports, and posters. He can be contacted via email at M.Akhtar@food.leeds.ac.uk or by phone at +44(0)113 343 9556.

Knut Frankeمشاهده پروفایل

پژوهشگر

• Confectionery Technology
• Egg Products Processing
• Food Process Optimization
• +۴ مورد دیگر

Dr. Knut Franke is a senior researcher at the Institute of Food Science and Human Nutrition , Leibniz University Hannover , where he leads projects in the Food Technology Section . His work spans food process optimization, chocolate physics, and robotics in food production. Research Interests : Confectionery technology, egg product functionality, acrylamide reduction, robot-assisted food handling, and plant-based protein alternatives. Publication Trends : Recent studies focus on chocolate surface properties, fat bloom prediction, and bigel-based fat replacements in baked goods. Institute Collaboration : Active in the Institute of Food Science and Human Nutrition with emphasis on food technology and process modeling.

Sylvie Desobry-Banonمشاهده پروفایل

استاد

• Food Physico-Chemistry
• Encapsulation of Biomolecules
• Food Science
• +۵ مورد دیگر

Sylvie Desobry-Banon is a Professor at the University of Lorraine, France, and serves as the Director of the Laboratory of Biomolecular Engineering (LIBio) from 2024 to 2028. She previously led the Biological Engineering Department at IUT Nancy from 2016 to 2022 and held a visiting assistant professor position at the University of Minnesota (1996). Her research focuses on food physico-chemistry, biomolecule encapsulation, and dairy product stabilization. Current Role: Professor, University of Lorraine Leadership: Director of LIBio (2024–2028), former Head of Biological Engineering Department (2016–2022) Research: Physico-chemistry of food systems, encapsulation technologies, and dairy preservation Her recent work explores ultrasound emulsification, alginate-based capsules, and cellulose nanocrystals for food stabilization. Scientific interests include phase behavior of colloids, antioxidant delivery systems, and structural analysis of casein micelles. Key applications span from dairy processing to functional food design. Scientific trends in her publications highlight advanced encapsulation methods (coextrusion, spherification), food preservation using nanomaterials (cellulose nanocrystals), and innovative emulsification techniques (ultrasound). Studies also address nutritional quality, starch digestibility, and traditional dairy product optimization in the Mediterranean-Lebanese context.