جست‌وجوی استاد و پژوهشگر

• Epidemiology
• Physical Activity
• Sedentary Behavior
• +۳ مورد دیگر

Dr. Kelley Gabriel is a Professor and Associate Dean in the School of Public Health at the University of Alabama at Birmingham (UAB), with a primary appointment in the Department of Epidemiology. She holds additional roles as a Senior Scientist in multiple UAB research centers, including the Nutrition Obesity Research Center (NORC) and the Integrative Center for Aging Research. Her research focuses on optimizing physical activity and sedentary behavior measurement in large epidemiological studies, with a particular emphasis on cardiorespiratory fitness, chronic disease prevention, and life-course health trajectories. Dr. Gabriel earned her PhD in Public Health (Epidemiology) from the University of Pittsburgh, an MS in Exercise Physiology from Northeastern University, and a BS in Athletic Training and Sports Medicine from Ithaca College. Her research interests include developing methodological strategies for precise physical activity measurement, examining the timing of physical fitness and disease risk, and leveraging cohort studies like CARDIA and SWAN. She has secured grants from NIH, NHLBI, and other agencies to support studies on the 24-hour movement paradigm, cognitive health, and cardiovascular outcomes. Key collaborations involve large-scale epidemiological cohorts such as the Coronary Artery Risk Development in Young Adults (CARDIA) and the Multi-Ethnic Study of Atherosclerosis (MESA). Her over 200 peer-reviewed publications and four book chapters reflect expertise in physical activity epidemiology and translational research. Grants include NIH-funded projects on cognitive resilience to Alzheimer’s disease, cardiovascular health trajectories, and the role of activity patterns in aging populations. Her work emphasizes translational strategies to improve public health through evidence-based lifestyle interventions. Dr. Gabriel leads multidisciplinary teams at UAB, contributing to initiatives like the Osteoporosis in Men (MrOS) Study and the Cooper Center Longitudinal Study. Her research integrates wearable technologies, biomarker analysis, and advanced statistical methods to address global health challenges related to physical activity and chronic disease.

Suyong Leeمشاهده پروفایل

استاد

• Artificial intelligence for food systems
• Alternative food processing
• Food Texture Design
• +۵ مورد دیگر

Suyong Lee is a Professor in the Department of Food Science and Biotechnology at Sejong University, leading research at the Carbohydrate Bioproduct Research Center. His work bridges food science, artificial intelligence, and advanced processing technologies to develop innovative food systems. His research focuses on Artificial intelligence for food systems , Alternative food processing , and Food Texture Design , with particular emphasis on hydrocolloids, oleogels, and plant-based analogues. His laboratory specializes in rheo-processing technologies that integrate machine learning with hyperspectral imaging for non-destructive food analysis. Analysis of his recent publications reveals strong trends in AI-driven food characterization, with 60% of his 2023-2025 work applying machine learning to predict food properties. His research spans from fundamental carbohydrate chemistry to applied product development, particularly in sugar reduction, fat replacement, and gluten-free systems. Over 130 peer-reviewed research papers More than 30 patent applications h-index of 47 with 6548 citations He actively supervises research in food texture engineering and maintains strong industry collaborations, particularly in developing plant-based meat and dairy alternatives using hydrocolloid-based technologies. His laboratory operates cutting-edge facilities for rheological analysis, hyperspectral imaging, and AI modeling of food systems.

Claire GAIANIمشاهده پروفایل

استاد

• Food Science
• Dairy Technology
• Microencapsulation
• +۷ مورد دیگر

Claire Gaiani is a full Professor at the University of Lorraine, leading the Laboratoire d'Ingénierie des Biomolécules (LIBio). With an ORCID iD: 0000-0003-0434-8453 , she focuses on sustainable food ingredient development from agroresources and food-waste, specializing in the formulation of bioactive compounds (probiotics, glycans, PUFA, flavonoids) into functional powders through industrial-academic collaborations. Habilitation to supervise research (2012, University of Lorraine) PhD in Food Science (2006, University of Lorraine) Engineer (M.Sc.) from ENSAIA (2002, University of Lorraine) Her research combines atomic force microscopy (AFM), XPS analysis, and industrial partnerships (Nestle, Arla Foods) to optimize dairy and plant-based powder properties. Recent work explores cryogel monoliths for probiotic delivery, plant seed gums as structuring agents, and maltodextrin surface characterization. Key scientific contributions include: Over 140 peer-reviewed papers (90% Q1 Food Science/Chemistry/Biophysics) 2 book editions ( Engineering Plant-Based Food Systems , 2023; Atomic Force Microscopy for Food Research , 2023) 10 book chapters 2 patents (FR2807932A1, FR2112358A) 65 international lectures (17 invited) Honors include: 2023 Grand Prix en Sciences Lorraine-Luxembourg 2015 IUF junior member (5-year term) 2011 Marcel Loncin Prize 2014 NIZO Dairy Conference keynote She supervises 9 postdocs and 15 PhD students, and serves on the European Bioencapsulation Research Group board. Her work drives innovations in powder rehydration, probiotic encapsulation, and sustainable food systems through the Agria Grand Est association.

Ya-Jane Wangمشاهده پروفایل

استاد

• Carbohydrate Chemistry
• Starch Chemistry
• Rice Quality
• +۳ مورد دیگر

Jane Wang is a Professor in the Department of Food Science at the University of Arkansas , where she has served since 1999, progressing from Assistant to Full Professor. She also holds the title of Director of the Experiment Station in the Department of Food Science. Her research focuses on starch structure-functionality relationships , rice quality , and biomaterial utilization , with over 120 refereed publications and 5 patents. Education: B.S. in Agricultural Chemistry (1986) from National Taiwan University , M.S. in Food Science (1989) from the University of Minnesota , and Ph.D. in Food Science (1992) from Iowa State University . Postdoctoral research in starch chemistry at Iowa State University (1993-1994). Research Interests: Jane Wang's work explores starch chemistry, rice processing optimization, and value-added applications of agricultural byproducts. She investigates how starch modifications affect food and pharmaceutical properties, with a particular focus on parboiling, germination, and enzymatic treatments. Her research also examines the impact of environmental factors on rice starch development and quality. Scientific Awards: Outstanding Departmental Research Award (2008) Outstanding Volunteer, IFT Carbohydrate Division (2007) Outstanding Mentor, University of Arkansas (2005) Grants & Professional Service: She has secured over $3M in research funding, including USDA-NIFA grants and industry contracts with more than 50 food companies. Jane has served on numerous academic committees (Patent, Promotion & Tenure, Curriculum) and held leadership roles in professional organizations like IFT and AACC. She has also acted as associate editor for Cereal Chemistry and Carbohydrate Polymers , and reviewed for multiple journals and agencies. Labs & Teams: Dr. Wang leads the Carbohydrate Research Program at the University of Arkansas, focusing on starch structure-functionality, rice fortification, and biomaterial development. Her lab collaborates with industry partners and academic institutions to advance food science applications.

• Food Science
• Biotechnology
• Food Engineering
• +۵ مورد دیگر

Cristina L. M. Silva is an Associate Professor at the Escola Superior de Biotechnology within Universidade Católica Portuguesa . She specializes in Food Science and Engineering with a focus on modeling and optimization of food processes , sustainable food systems , and preservation technologies like ultrasound, ozone, and UV-C radiation. Her work extends to by-product valorization , particularly in fruit and vegetable processing. She was elected a Fellow of the International Academy of Food Science and Technology (IAFoST) in 2022, reflecting her global leadership in food engineering education. She chairs the IUFoST Education Working Group 1.2 and serves on the advisory board of the ISEKI-Food International Association . Additionally, she is editor-in-chief of the International Journal of Food Studies and associate editor for multiple journals. Research Interests: Food process modeling, sustainable technologies, microbial safety, by-product valorization, and educational innovation in food science. Leadership: Deputy Director for Internationalization at ESB; led the CBQF Food Processing Engineering lab . Scientific Awards: IAFoST Fellow (2022).

• Food Safety Engineering
• Food Processing Technologies
• Food Fortification
• +۳ مورد دیگر

Anubhav Pratap Singh is an Associate Professor in the Department of Food, Nutrition and Health at the University of British Columbia’s Faculty of Land and Food Systems. He holds the Endowed Professorship in Food & Beverage Innovation and leads academic planning for the UBC Food and Beverage Innovation Centre. Education: PhD in Food Science (McGill University, 2015), Banting Postdoctoral Fellow (University of Toronto, 2017), BTech/MTech in Chemical Engineering (IIT Kharagpur, 2011) Research Interests: His work focuses on advancing food safety and nutrition through novel processing technologies, including thermal methods (agitation processing, HTST/UHT) and non-thermal methods (pulsed light, high-pressure processing). He also develops technologies for food fortification with micronutrients and models gastrointestinal interactions to improve nutrient bioavailability. Article Trends: Recent publications highlight innovations in food fortification (iron/zinc delivery systems), sustainable processing (microwave-vacuum dehydration, cold plasma), and interdisciplinary applications of nanotechnology and biopharmaceutical engineering. Scientific Awards: Young Entrepreneur Award (2009) Gold Medal, Charles Stumbo Paper Competition (2014) Banting Fellow (2016) Green College Leading Scholar (2017) Collaborations & Labs: He collaborates with BC-based plant-based food companies, berry growers, and nanotechnology firms. His research is conducted at the UBC Food Process Engineering Laboratory.

Alejandro Marangoniمشاهده پروفایل

استاد

• Food Chemistry
• Food Physics
• Lipid Science
• +۳ مورد دیگر

Alejandro Marangoni is a Professor and Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph. He holds a B.Sc. from McGill University and a Ph.D. from the University of Guelph. His research focuses on the physical properties of fats and oils, including structured emulsions, oleogels, and sustainable materials for food and non-food applications. Marangoni’s academic roles include editorial leadership as Co-Editor-in-Chief of Current Opinion in Food Science and Technology and former Editor-in-Chief of Food Research International . He has been recognized with over 40 patents and numerous awards, including the E.W.R. Steacie Memorial Fellowship and the Kaufmann Medal. His work bridges food science, chemistry, and materials engineering, addressing sustainability challenges in food production and environmental remediation. Education: B.Sc. (McGill University), Ph.D. (University of Guelph) Affiliations: Fellow of the Royal Society of Chemistry, Fellow of AOCS, Member of IFT and APS Research Themes: Fat crystallization, edible emulsions, biolubricants, anti-aging cosmetics His lab has trained over 100 researchers, many now in academia and industry. Recent projects include plant-based cheese alternatives, sulfolane separation in groundwater, and ferroelectric soft materials. Marangoni’s interdisciplinary approach drives innovation in both food systems and sustainable technologies.

Sheila Jacobiمشاهده پروفایل

استادیار

• Animal Nutrition
• Gut Health
• Polyunsaturated Fatty Acids
• +۶ مورد دیگر

Sheila Jacobi is an Assistant Professor at The Ohio State University, specializing in animal nutrition and gut health. Her research focuses on the effects of dietary components like polyunsaturated fatty acids, prebiotics, and probiotics on intestinal barrier function, myopathies in poultry, and immune responses in livestock. She investigates nutritional strategies to mitigate diseases such as wooden breast myopathy in broilers and neonatal gut dysfunction in pigs. Her work spans topics including maternal nutrition's impact on fetal development, the role of fatty acids in inflammation moderation, and the microbiome's response to dietary interventions. Key research themes include enteric disease models, PPARγ regulation pathways, and probiotic efficacy in nursery pigs. Publications highlight contributions to understanding dietary arachidonate's effects on piglet macrophages, vitamin E's role in poultry muscle health, and omega-3 fatty acids' influence on intestinal morphology. Her studies often employ in vitro and in vivo models to bridge nutritional science and clinical outcomes in agricultural systems. Dr. Jacobi collaborates on projects addressing translational nutrition in animal agriculture, with a focus on sustainable practices and animal welfare. Her lab explores novel nutritional solutions for common production challenges in swine and poultry industries.

Benjamin M. Bohrerمشاهده پروفایل

استادیار

• Meat Science
• Muscle Biology
• Food Processing
• +۴ مورد دیگر

Dr. Benjamin M. Bohrer is an Assistant Professor in the Department of Animal Sciences at The Ohio State University. He holds a B.S. (2011) and M.S. (2013) from Ohio State and a Ph.D. (2016) in Meat Science and Muscle Biology from the University of Illinois. Prior to his current role, he served as an Assistant Professor at the University of Guelph (2016–2020). His research focuses on meat science and muscle biology, including live animal growth, fresh meat evaluation, processed meat products, and nutritional quality of protein foods. Dr. Bohrer emphasizes interdisciplinary collaboration and student mentorship, offering training in meat science and muscle biology through coursework and research opportunities. He teaches courses such as Principles of Animal Systems Physiology and Advanced Meat Science. Education: B.S., The Ohio State University, 2011 M.S., The Ohio State University, 2013 Ph.D., University of Illinois at Urbana-Champaign, 2016 Research Interests: Live animal growth and development Fresh meat evaluation and fabrication Processed meat product development Nutrient density of protein foods Value-added protein food evaluation Awards: Outstanding Young Researcher Award Advising & Grants: Focuses on student development in both technical and interpersonal skills Collaborates globally with research groups Labs/Teams: Bohrer Research Group at Ohio State

Ezgi Ozenمشاهده پروفایل

مدرس

• Nutrition Science
• Metabolic Health
• Gene-Nutrient Interactions
• +۴ مورد دیگر

Dr. Ezgi Ozen is a Lecturer in Human Nutrition at the University of Reading's Department of Food and Nutritional Sciences, part of the School of Chemistry, Food & Pharmacy. She specializes in investigating the role of diet in body composition, with a focus on gene-nutrient interactions and metabolic health. Her work explores how macronutrient intake and genetic factors influence body fat distribution, appetite regulation, and cardiovascular disease risk. She is particularly interested in dietary interventions targeting aging populations to improve quality of life and health outcomes. Dr. Ozen holds a PhD in Human Nutrition from the University of Reading (UK), an MSc in Food and Nutritional Sciences (University of Reading, UK), and a BSc in Nutrition and Dietetics from Hacettepe University (Turkey). She is affiliated with professional bodies including The Nutrition Society, American Society of Nutrition, and European Association for the Study of Obesity. Her research interests span dietary fat metabolism, gene-nutrient interactions, and the impact of protein intake on appetite in older adults. She leads the Nutrition Research Group and contributes to modules such as 'Public Health Nutrition and Consumer Food Choice' (MSc) and 'Nutrition and Public Health' (MPAS). Her recent work emphasizes cross-sectional and interventional studies analyzing the effects of dietary fats on lipid profiles, inflammation markers, and body composition. Key research trends include investigating how replacing saturated fats with unsaturated options affects cholesterol metabolism, platelet function, and cardiovascular risk. Her studies also address vitamin D deficiency's role in adiposity and the modulation of APOE genotype effects on metabolic health. These findings contribute to evidence-based dietary guidelines and personalized nutrition strategies. Dr. Ozen has published extensively on dietary fat interventions, lipid metabolism, and aging populations. She collaborates on projects like the BODYCON study and RISSCI trials, focusing on translational research with public health implications. Her work bridges nutritional science and clinical outcomes, emphasizing practical applications to improve metabolic health across lifespans.

• Food Hygiene
• Meat Science
• Food Safety
• +۵ مورد دیگر

Dr. Branko Suvajdžić serves as an Associate Professor at the Department of Hygiene and Technology of Animal-Origin Foods within the Faculty of Veterinary Medicine at the University of Belgrade. His academic responsibilities include teaching courses in Basics of Hygiene of Animal-Origin Foods (14I4O08), Hygiene and Meat Technology (14I5O05), and Control of Animal-Origin Foods (14I6O05). Dr. Suvajdžić's research focuses on meat science, food safety, and quality assessment of animal-origin foods with particular emphasis on meat products. His scholarly work demonstrates extensive expertise in pork quality assessment, traditional meat products like Sremski kulen, and alternative meats including rabbit and horse meat. He frequently investigates how production conditions, transport, and processing impact meat quality and safety parameters. His research often addresses food safety concerns such as biogenic amine formation, heavy metal contamination, and microbial safety in meat products. Analysis of his publication record from 2017-2024 reveals a consistent research trajectory in meat science with evolving focus areas. Early work centered on traditional Serbian meat products and food safety parameters, while recent publications (2022-2024) show expanded interest in alternative protein sources (rabbit, horse), seafood quality, and comprehensive food safety assessments including heavy metal analysis through the One Health framework. His work frequently appears in journals like Animals (Basel), Meat Technology, and Acta Veterinaria-Beograd, demonstrating strong regional and international scholarly recognition. Dr. Suvajdžić maintains an active research profile with consistent publication output, primarily collaborating with colleagues from the University of Belgrade's veterinary and food science departments. His research demonstrates practical applications for meat industry quality control and food safety protocols.

Guru Trikudanathanمشاهده پروفایل

استاد

• Gastroenterology
• Hepatology
• Advanced Endoscopy
• +۳ مورد دیگر

Guru Trikudanathan is a Professor in the Division of Gastroenterology, Hepatology and Nutrition, and serves as Section Lead for Advanced Endoscopy within the Department of Medicine at the University of Minnesota. His clinical and research focus centers on pancreatic diseases, advanced endoscopic techniques, and islet autotransplantation. Research Interests: Chronic pancreatitis, endoscopic interventions, islet transplantation, and metabolic complications of pancreatic surgery. Clinical Expertise: Management of complex pancreaticobiliary disorders, intraductal interventions, and nutritional support. His recent publications emphasize clinical outcomes in acute and chronic pancreatic diseases, novel endoscopic techniques, and metabolic assessments post-pancreatectomy. Studies include multicenter collaborations, guideline development, and evaluations of therapeutic approaches like pancrelipase administration and endoscopic ultrasound-guided procedures. He contributes to advancing endoscopic standards through research on guidewires, stents, and risk stratification tools for complications such as diabetes and visceral fat abnormalities. His work spans technical innovations, clinical decision-making, and patient-centered outcomes.

Charles Burantمشاهده پروفایل

استاد

• Obesity
• Type 2 Diabetes
• Insulin Resistance
• +۵ مورد دیگر

Charles Burant is Professor of Nutritional Sciences at the University of Michigan School of Public Health and holds a professorship in the Section of Metabolism, Endocrinology, and Diabetes within the Medical School's Department of Internal Medicine. He holds the endowed Dr. Robert C. and Veronica Atkins Professor of Metabolism chair. His clinical practice focuses on obesity, type 2 diabetes, and related metabolic disorders at the WK Kellogg Eye Center, Brehm Tower in Ann Arbor. Dr. Burant's research integrates multi-omic approaches (genomics, transcriptomics, proteomics, metabolomics) with clinical and behavioral phenotypes to unravel mechanisms of obesity, insulin resistance, and diabetes. His laboratory investigates pancreatic beta-cell metabolism, insulin secretion dynamics, and adult pancreatic progenitor cells for beta-cell regeneration. As director of the Michigan Metabolomics and Obesity Center (MMOC), he oversees the NIH-funded Nutrition Obesity Research Center and Michigan Regional Comprehensive Metabolomics Resource Core, providing critical infrastructure for metabolic disease research. The MMOC also coordinates the Investigational Weight Management Clinic, which combines clinical care with phenotypic tracking to study diabetes prevention and weight regain mechanisms in formerly obese patients. Analysis of his recent publications reveals dominant themes in multi-omic exercise physiology, causal metabolite-disease relationships, and tissue-specific metabolic adaptations. His work consistently emphasizes sexual dimorphism, temporal dynamics, and molecular mechanisms in metabolic disorders, particularly through large-scale consortia like MoTrPAC. Key focus areas include lipid metabolism in disease contexts, adipose tissue remodeling, and mitochondrial function across tissues. While no specific scientific awards beyond his endowed chair are listed, his leadership of major NIH-funded centers demonstrates significant recognition. His grant portfolio includes infrastructure support through the MMOC, NORC, and Metabolomics Resource Core, enabling extensive human and animal studies in metabolic diseases. Dr. Burant directs the MMOC's integration of research and clinical care through the Investigational Weight Management Clinic. His laboratory maintains active programs in insulin resistance mechanisms using animal models and explores pancreatic progenitor cell applications for diabetes therapy, representing forward-looking approaches to metabolic disease treatment.

• Food Science & Technology
• Sustainable Food Processing
• Agro-Food By-Product Valorization
• +۴ مورد دیگر

Fabio Favati is an Associate Professor of Food Science & Technology at the Department of Biotechnology , University of Verona. He holds roles including member of the Faculty Board of PhD in Smart Agrifood Sciences and Biotechnology Teaching Committee. His research focuses on sustainable food processing, agro-food by-product valorization using green technologies (e.g., supercritical fluids and NADES), and sensory analysis. He leads the Supercritical Fluid Lab and Sensory Analysis Lab (ISO 8589:2007-certified) at the Department. Education & Experience : Curriculum includes extensive contributions to food innovation and sustainability. Teaching spans courses like Food Processing & Preservation Technologies, Food Product Development, and Quality Management in the Food Industry across multiple academic programs. Research Interests : Development of eco-friendly extraction methods (e.g., NADES for carotenoids/anthocyanins), functional food fortification, and holistic food preservation integrating sensory evaluation. Projects include valorizing olive oil by-products, microalgae biomass, and pumpkin/radicchio wastes. Collaborates with local/national industries. Grants & Projects : Leads initiatives like SustaIn4Food (2020–) for sustainable agro-food processes and functional food development. Engages in industry partnerships for product innovation (e.g., fortified chocolate, low-FODMAP foods). Labs & Facilities : Manages advanced labs for supercritical fluid technology and sensory analysis. Equipment includes high-pressure reactors (up to 100 MPa) and computerized sensory data systems.

Timothy Keyمشاهده پروفایل

استاد

• Cancer Epidemiology
• Nutritional Epidemiology
• Plant-based Diets
• +۲ مورد دیگر

Timothy Key is a Professor of Epidemiology and Deputy Director at the Cancer Epidemiology Unit , University of Oxford. He holds a DPhil from Oxford, preceded by a Masters in Nutrition in London and veterinary medicine training at Edinburgh University. Specializes in cancer epidemiology and nutritional epidemiology , focusing on plant-based diets and hormonal influences on cancer risk. Founded the EPIC-Oxford study, the largest cohort on vegetarian/vegan health outcomes globally. Established the Endogenous Hormones and Breast Cancer Collaborative Group and chaired the EPIC Prostate Cancer Group for 21 years. His research spans hormonal biomarkers , plant-based diet impacts , and environmental sustainability of diets , with high-impact publications in Circulation , The Lancet Oncology , and BMJ . Notable awards include Research.com Best Scientists 2022 and advisory roles for WHO, FAO/WHO, and UK Department of Health committees. Honors for vegetarian epidemiology (Loma Linda University, 2008) Chair of Endogenous Hormones and Breast Cancer Collaborative Group since 2000 Contributions to EU-funded EPIC-Europe consortium coordinated by WHO