Michael C. Grady is an Adjunct Professor in the Department of Chemical and Biological Engineering at Drexel University, where he has taught since 1997. Concurrently, he holds industry positions, including his current role as a Technology Fellow at Axalta Coating Solutions. His career spans 25+ years in industrial R&D, focusing on polymer engineering and bioprocess innovation. Education: DSc, Material Science / Chemical Engineering, ETH Zurich, 1997 MSc, Chemical and Biochemical Engineering, University of Pennsylvania, 1984 BSc, Chemical Engineering, Drexel University, 1982 Research Interests: Grady's work bridges polymer science and biochemical engineering. His polymer research emphasizes acrylic polymerization mechanisms, condensation polymerization optimization, and polyurethane dispersion techniques. In bioprocessing, he focuses on fermentation modeling, in-situ product removal, and metabolic engineering for biofuel production. His industrial expertise drives applied research in reaction engineering and sustainable manufacturing. Publication Trends: Recent articles (2015–2021) highlight experimental and theoretical studies in polymer reaction engineering, including high-temperature free-radical polymerization, copolymerization modeling, and nanocomposite materials. Common themes include reaction mechanism elucidation, process optimization algorithms, and novel material applications in energy and sustainability. Awards: 2017 Outstanding Adjunct Professor of Chemical Engineering, Drexel University Industry Leadership: At DuPont (2007–2016), he led teams developing biobutanol fermentation processes and polymer technologies. At Axalta, he directs process innovation for coatings manufacturing. His patented work includes extractive fermentation systems and alcohol production methods.
Prof. Marek Aljewicz (PhD, DSc, Eng.) from the University of Warmia and Mazury in Olsztyn serves as a promoter in the Department of Dairy and Quality Management, Food Science. With an ORCID of 0000-0001-7794-1923, his research focuses on polysaccharide-protein interactions in food systems, plant-based product development, and nutrient bioavailability. 25/26 publications (WoS/Scopus) H-index: 8 (WoS), 9 (Scopus), 12 (Google Scholar) Supervised 1 doctor (auxiliary) and currently mentors 1 doctoral student Available research funds and infrastructure for food science projects His work spans edible insect proteins, dairy microstructure analysis, and probiotic functionality. Former studies include β-glucan effects on gut microbiota, calcium bioavailability, and cheese analog development.
Dr. Andriy Podolyan is a Senior Research Officer in the Department of Soil & Physical Sciences at Lincoln University, New Zealand. His research focuses on microbial ecology in agricultural and natural environments, particularly examining soil microorganisms' roles in climate change and developing mitigation strategies for agricultural pollution. With expertise spanning microbial ecology, virology, and environmental science, he investigates nitrifiers, denitrifiers, and microbial interactions with plants and viruses. Education: PhD, Lincoln University, New Zealand Postgraduate Certificate in Applied Science, Lincoln University, New Zealand MAgSc, Odessa State Agrarian University, Ukraine BAgrSc, Odessa State Institute of Agriculture, Ukraine Research Focus: Dr. Podolyan's work centers on soil microbial communities' responses to environmental stressors, nitrogen cycling dynamics, and climate change impacts. He develops practical solutions for reducing nitrate leaching and N₂O emissions in intensive agriculture, with recent emphasis on comammox Nitrospira ecology and inhibitor technologies. Publications: His 41 publications consistently address microbial responses to agricultural practices, climate variables, and mitigation strategies. Recent work demonstrates increasing focus on comammox bacteria, soil moisture-pH interactions, and inhibitor efficacy, reflecting applied research for sustainable agriculture. Professional Contributions: Committee Member: AGLS Faculty Land Research Group (2021-present) Journal Reviewer: Scientific Reports, Applied Soil Ecology, Biology and Fertility of Soils, New Zealand Journal of Agricultural Research Supervision: Currently advising a postgraduate project on comammox Nitrospira ecology in New Zealand soils (completion: 2025).
Xiaotian Mao is a Research Assistant in the Department of Food Science at the University of Copenhagen, specializing in Food Microbiology, Gut Health, and Fermentation research. Their work primarily focuses on gut microbiome interactions, bacteriophage therapy, and metabolic health applications. Research interests span gut microbiome analysis, bacteriophage applications in therapeutic contexts, fecal microbiota transplants, and metabolic syndrome interventions. Their work bridges food science with clinical applications, particularly in understanding how microbial communities affect human health conditions ranging from neonatal intestinal disorders to obesity-related metabolic issues. Recent publications demonstrate a strong trend toward virome-focused research, with significant contributions to understanding how bacteriophages and viral components of the gut microbiome can be harnessed for therapeutic purposes. Their work spans methodological development (bacteriophage purification techniques), clinical applications (necrotizing enterocolitis treatment), and metabolic health interventions. Xiaotian Mao actively collaborates with researchers across multiple institutions, with publications appearing in high-impact journals including Nature Communications, Gut Microbes, and Microbiome. Their research has received attention from news outlets and social media platforms, indicating significant scientific impact.
Nadja Larsen serves as an Academic Research Staff member at the University of Copenhagen's Faculty of Science within the Department of Food Science, specializing in Food Microbiology, Gut Health, and Fermentation research. Her institutional affiliation is centered at Rolighedsvej 26 in Frederiksberg C, Denmark, where she maintains an active research profile through the university's dedicated research section. Her educational background includes an M.Sc. in Food Science and Technology completed between 1996 and 2002 at the Technical University of Lyngby, Denmark. This foundational training provided the basis for her subsequent specialization in food microbiology and fermentation science. Dr. Larsen's research program focuses on the intricate relationships between dietary components, gut microbiota, and human health. Her work spans probiotic bacteria characterization, pathogenic bacteria interactions, and metagenomic/transcriptomic analyses of intestinal ecosystems. She investigates how fermented foods, prebiotics, and dairy matrices influence microbial communities and host responses, with particular attention to bacterial adhesion mechanisms and functional food development. Her experimental approaches integrate in vitro models with molecular characterization techniques to address fundamental questions in food-microbe-host interactions. Analysis of her publication record reveals a consistent research trajectory emphasizing gut microbiota modulation through dietary interventions. Her recent work demonstrates growing interest in pectin-derived compounds, fermented botanicals, and cheese microbiology, with publications spanning high-impact journals in nutrition and microbiology. The research shows strong methodological continuity between in vitro fermentation models, microbial characterization, and clinical implications for metabolic health. Her research program includes significant international collaboration, most notably the ongoing BioSyn project - a Brazilian-Danish Strategic Research Cooperation investigating bioactive components from food processing by-products for synbiotic applications. Previous projects have addressed critical areas including probiotic mechanisms in infant immunity, Listeria virulence in cheese matrices, and starter culture optimization for dairy fermentations. She maintains active involvement in both fundamental and applied research within food microbiology. Dr. Larsen operates within the Food Microbiology, Gut Health, and Fermentation research section at the University of Copenhagen, where she contributes to the department's mission of advancing knowledge in food science through rigorous microbiological investigation. Her work bridges fundamental microbial ecology with practical applications in food safety, fermentation technology, and human health promotion.
Jacek Mąkinia serves as Professor and Head of the Department of Sanitary Engineering within the Faculty of Civil and Environmental Engineering at Gdańsk University of Technology, where he maintains active research and administrative leadership. His research focuses on critical environmental engineering challenges: Wastewater treatment process optimization Microbial ecology in sludge systems Nitrogen removal technologies (anammox, comammox, Feammox) Sludge dewatering and management Food waste conversion to value-added products Professor Mąkinia's 2025 publications reveal a strong emphasis on microbial process engineering, particularly in nitrogen cycle manipulation and sludge treatment. His work bridges fundamental microbial ecology with practical wastewater treatment applications, demonstrating innovation in process recovery phenomena, biofilter microbiomes, and advanced pretreatment techniques for organic waste. Current research shows particular strength in extracellular polymeric substance interactions and novel sludge conditioning approaches. No scientific awards are documented in the available materials. Information regarding student supervision, research grants, or laboratory infrastructure is not specified in the provided source material.
Susanna Peltonen serves as a Lecturer in Bio and food technology at Häme University of Applied Sciences (HAMK), actively contributing to Finland's food industry innovation ecosystem through research and project leadership focused on sustainability and regional development. Her research centers on evolving food systems with emphasis on raw material optimization, product processing, and end-to-end food chain responsibility. Key specialties include sustainable food system design, fermentation technology advancement, waste-to-value conversion, and strengthening regional food identities—particularly within the Häme region—through collaborative industry-academia partnerships. Current leadership roles include: F3 - Food, Future, Fermentation project (2025-2026) RuokaSyke - Häme food identity network (2025-2027) eVerkosto - Food Engineering online education initiative (2025) HÄMILIS - Waste minimization and value maximization (2024-2026) Food Coordinator - Sustainable food system pioneer province development (2022-2024) These projects demonstrate her strategic focus on translating academic research into practical industry solutions for circular food economies. No scientific awards or formal student supervision activities were documented in the source material.
Iván Andres Luzardo-Ocampo is a Research Professor (tenure-track) at Tecnológico de Monterrey, holding dual appointments in the Institute for Obesity Research and the Department of Bioengineering at Campus Querétaro. His academic journey spans institutions across Colombia, Mexico, Spain, and the United States, reflecting a truly international research perspective in food science and nutrition. Education: PhD in Food Sciences, Universidad Autónoma de Querétaro (2016-2020), Summa Cum Laude Master in Food Technology, Universidad Autónoma de Querétaro (2014-2016), Magna Cum Laude Food Engineering, Universidad del Quindío, Colombia (2007-2013) Academic visit at Autonomous University of Barcelona and University of Barcelona, Spain (2010-2011) PhD Research Scholar, University of Illinois at Urbana-Champaign, USA (2018-2019) Dr. Luzardo-Ocampo's research focuses on the impact of food prototypes and metabolites in metabolic disease models (obesity, inflammation, diabetes), utilization of food by-products as sources of biologically active compounds, and in vitro/ex vivo simulation of gastrointestinal digestion. His interdisciplinary work bridges food science, nutrition, and biomedical engineering to develop functional foods that address global health challenges including obesity and metabolic disorders. He is particularly interested in phenolic compounds from plant sources and their health implications. Analysis of Dr. Luzardo-Ocampo's recent publications (2023-2025) reveals a strong emphasis on food by-products valorization, phenolic compounds analysis, and their impact on metabolic health. His research spans multiple disciplines including food chemistry, nutrition science, and biomedical applications. Key trends include the investigation of underutilized plant materials (mango bagasse, corn by-products, avocado), development of plant-based functional foods, and examination of food processing effects on bioaccessibility and biological activity. His work frequently employs in vitro digestion models to assess these properties. Scientific Awards and Honors: US National Academies of Sciences delegate (2024) Mars Corporation Fellow (2022) Mexican Representative at the Lindau's Nobel Conferences (Germany, 2022) American Society for Nutrition's Global Nutrition Early Research Scholar Award (2021) 2nd Place at the Alejandrina Research Award (Mexico, 2020) PhD Summa Cum Laude (2020) and MSc Magna Cum Laude (2016) Mexican Researcher Certification - Level 1 Dr. Luzardo-Ocampo serves as an editorial board member for multiple prestigious journals including the Journal of Functional Foods (Elsevier), Journal of Food Quality (Wiley), Journal of Food Processing and Preservation (Wiley), and International Journal of Food Science (Wiley). He has reviewed for over 60 journals in food science, nutrition, biochemistry, biotechnology, and microbiology fields. His research has attracted significant attention, as evidenced by numerous citations and social media mentions across platforms. He actively engages in community-focused education initiatives, as demonstrated by his work on unconventional laboratory concepts for bioengineering student development. As part of the Institute for Obesity Research at Tecnológico de Monterrey, Dr. Luzardo-Ocampo contributes to a multidisciplinary team addressing global nutrition challenges. His work aligns with several UN Sustainable Development Goals including Zero Hunger, Good Health and Well-being, and Climate Action. The Healthy Foods Unit where he works focuses on developing innovative food solutions to combat obesity and related metabolic disorders through scientific research and technological innovation.
Lucia Carmen Trincă serves as Associate Professor in the Department of Exact Sciences at the Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad" Iasi. She currently directs the Research Department at USV Iasi (2020-present) and holds Senate membership since 2012, following her decade-long leadership of the Exact Sciences Department (2010-2020). Her expertise spans biochemical analysis of animal health models and food substrate quality assessment. Her research integrates biochemical methodologies across food safety, biomaterials, and agricultural chemistry. Key interests include in vitro/in vivo animal health analysis , food quality conformity , and biochemical diagnostics of biological fluids . She maintains dual certification as ISO 9001:2008 and ISO 17025:2005 internal auditor, reflecting rigorous quality control standards in her experimental work. Recent publications (2019-2023) reveal interdisciplinary breadth: from heavy metal contamination in global food systems to theological dietary analysis and biomaterial osseointegration. This demonstrates convergence of analytical chemistry , food toxicology , and biomedical engineering in addressing agricultural and health challenges. She leads significant research initiatives including the PN III PCCDI 60/2018 HEAMED project on biocompatible medical materials and industry contracts with SC RomCarn Prod SRL for traditional food optimization. Her 12 grants include CNCSIS-funded work on soil-plant-human trophic chains and UE-compliant laboratory certification systems. Dr. Trincă actively contributes to scientific communities as member of the Romanian Biochemistry and Molecular Biology Society (1996-present), Romanian Chemistry Society (2015-present), and Romanian Horticulturists Society (2010-present), while serving as ARACIS evaluator since 2011.
Liliana Rotaru is a Professor at the Department of Horticultural Technologies within the Faculty of Horticulture at the University of Agricultural Sciences and Veterinary Medicine of Iasi. Her career spans decades of research in viticulture, ampelography, and ecological vine cultivation systems. She serves as Technical Expert of Romania at the International Organisation of Vine and Wine (OIV) and has been associated with UNESCO's Chair 'Culture and Tradition of Wine' at the University of Burgundy. Her research interests focus on sustainable viticulture practices, grapevine biology, and climate change adaptation in vineyards. She has pioneered work in ecological vine cultivation systems, genetic resource management, and the development of disease-resistant grape varieties. Her research has significantly contributed to understanding vineyard ecology and the biological potential of grapevine varieties in Romania's northeastern region. With over 218 scientific publications including 24 in ISI-indexed journals, her work examines critical aspects of viticulture including climate impacts on grape phenology, enzymatic processes in winemaking, and the development of new grape cultivars. Her recent publications demonstrate increasing focus on climate change adaptation strategies for viticulture. Technical Expert of Romania at the International Organisation of Vine and Wine (OIV) Member of UNESCO Chair 'Culture and Tradition of Wine' at University of Burgundy, France Professor Rotaru has directed 27 research projects totaling over 1.8 million lei in funding, including the ADER project 'Development of a National Digital Platform for Grapevine Genetic Resources of Romania' (2023-2026). She has coordinated numerous national and international research initiatives focused on sustainable viticulture, grape variety development, and climate change adaptation. Her leadership extends to educational initiatives including doctoral and postdoctoral programs. She has contributed significantly to viticultural infrastructure through research projects that have established digital platforms for genetic resources and developed new grape varieties with disease resistance. Her work bridges academic research with practical viticultural applications through partnerships with industry stakeholders like Cotnari S.A.
Dr. Alexandra Tucaliuc serves as a Lecturer in the Department of Food Technologies within the Faculty of Agriculture at Iasi University of Life Sciences (IULS) in Iași, Romania. Her academic responsibilities include teaching courses on food processing equipment, unit operations for food engineering, experimental techniques in agri-food products engineering, and operation of technological equipment under food safety conditions. She is actively engaged in both undergraduate and graduate instruction across multiple programs including Food Engineering, Agronomy, and Biology specializations. Her research program centers on fermentation processes for organic compounds production with applications spanning food engineering, biotechnology, and chemical engineering. Key focus areas include bioseparation processes (reactive extraction, pertraction, and direct extraction from fermentation broths), bioreactor performance optimization in biotechnological systems, and physico-chemical food analysis. These investigations contribute to sustainable food processing technologies and advanced biotechnological applications in agri-food systems. Dr. Tucaliuc contributes to diverse academic programs including Bachelor's degrees in Agriculture and Food Engineering, Master's specializations in Technologies for Organic Farming and Food Safety, and Doctoral studies in Agronomy. Her work bridges theoretical principles with practical applications in food technology and bioprocess engineering.
Alejandra Diaz De Rienzo is a Lecturer in Biomedicine at the University of Salford's School of Science, Engineering & Environment, where she also serves as Athena Swan (co) Lead. With over a decade of practical experience spanning microbial technology, biochemistry, biotechnology, and environmental engineering, she has established herself as a prominent researcher in biosurfactant applications. Her work bridges industry interests with academic research to develop cost-effective platform technologies addressing societal challenges through sustainable approaches. Dr. Diaz De Rienzo's research spans a broad cross-disciplinary spectrum focusing on microbial production of biosurfactants and natural products for pharmaceutical and environmental purposes. Her work encompasses fermentative production of novel molecules, biofilm disruptors, and increasingly incorporates machine learning-driven approaches. She integrates business and enterprise perspectives into academic offerings through innovative brewery activities, facilitating knowledge exchange with commercial microbreweries like Lark Hill via student-led lab facilities. As Athena Swan (co) Lead, she champions gender diversity initiatives to create more inclusive academic environments. Analysis of her publication record reveals consistent focus on biosurfactants across multiple applications, showing progression from fundamental production studies toward increasingly applied research in pharmaceutical, medical device, and environmental contexts. Recent work demonstrates growing interest in sustainable biorefineries and machine learning integration, with publications spanning microbiology, biochemistry, materials science, and biomedical engineering. Her 2025 publication on lignocellulosic biomass conversion highlights her commitment to sustainable chemistry solutions for low carbon economies. Dr. Diaz De Rienzo actively cultivates relationships with business innovation services to provide high-quality research services and engage industrial partners. Her approach to knowledge exchange creates valuable industry-academia connections while providing students with practical, real-world experience. The integration of brewery activities into academic offerings exemplifies her commitment to applied learning and industry relevance, making her research both scientifically rigorous and practically valuable for addressing contemporary challenges in antimicrobial resistance and sustainable industrial processes.
Dr. Stefanie Buchholz is a Research Fellow at Griffith University, currently affiliated with the Institute for Biomedicine and Glycomics (2024–present) and previously with the Griffith Institute for Drug Discovery (2020–2024). She operates under Griffith Sciences with a focus on translating biotechnological research into commercial health applications. Her research spans bioprocess engineering, biotechnological product development, and commercialization, leveraging expertise in Molecular Biology, Fermentation, and Upstream/Downstream Processing. Key interests include Protein Engineering, Assay Development, and Technology Transfer within Industrial Biotechnology and Medical Biotechnology, directly supporting UN Sustainable Development Goal 3 (Good Health and Well-being). Recent work centers on bioseparation materials, particularly innovative resins for purification processes. This research bridges Chemical Engineering and Biotechnology, emphasizing chromatography techniques, protein purification scalability, and downstream processing efficiency to advance therapeutic biomanufacturing. She contributes to the Centre For Cell Factories and Biopolymers and the Institute for Biomedicine and Glycomics research group, developing biopolymer-based solutions for health challenges through interdisciplinary collaboration.
Dr. Payel Datta serves as an Assistant Professor in the Department of Life Sciences at Albany College of Pharmacy and Health Sciences (ACPHS) and holds the position of Program Director for the Master of Biotechnology program. She maintains additional research affiliations as a visiting researcher at the Center of Biotechnology and Interdisciplinary Studies (CBIS) at Rensselaer Polytechnic Institute in Troy, NY. Her research program centers on cell biotechnology and bioprocessing with emphases on value-added product development and drug discovery. Key methodologies include mammalian cell culture, microbial fermentation, and downstream purification of biopharmaceuticals, with significant contributions to glycosaminoglycan biosynthesis and antiviral compound development from marine sources. Her work bridges pharmaceutical sciences, biochemistry, and industrial microbiology to advance therapeutic applications. Recent publications demonstrate interdisciplinary convergence across virology, pharmaceutical sciences, and biochemical engineering. Her work on sulfated glycosaminoglycan biosynthesis in bacterial systems and heparin product evaluation establishes expertise in biopharmaceutical safety and production, while SARS-CoV-2 antiviral research from algal sources highlights pandemic-responsive drug discovery capabilities. The publications collectively emphasize scalable bioprocessing solutions for complex biomolecules. Scientific awards: No awards documented in available materials. Advising and grants: No student mentoring relationships or funded research projects explicitly referenced in source documentation. Laboratory and collaborative networks include the Center of Biotechnology and Interdisciplinary Studies (CBIS) at Rensselaer Polytechnic Institute, where she conducts joint research in bioprocessing and glycosaminoglycan engineering, leveraging institutional infrastructure across multiple physical locations including CBET facilities, Biosciences Research Building, and O'Brien Building.
Cristian De Gobba is a PhD Guest researcher at the Department of Nutrition, Exercise and Sports within the Faculty of Science at the University of Copenhagen. His research focuses on developing analytical methods for food and nutrition science using advanced chromatography and mass spectrometry techniques. Dr. De Gobba's primary research interests include analytical chemistry methods development, particularly for the study of advanced glycation end-products (AGEs), alcohol biomarkers, and Maillard reaction products. His expertise spans food science, nutrition, and biochemistry, with specific technical skills in LC-MS, HPLC, and protein characterization techniques. He has developed methods for extraction and quantification of various compounds from food systems and biological samples, including alcohol metabolites in hair and acetaldehyde adducts in hemoglobin. His recent research demonstrates a strong focus on protein chemistry in food systems, particularly milk proteins and their digestion patterns, as well as the analysis of bioactive compounds in various food matrices. His work often involves collaboration with industry partners such as Danish Crown Ingredients and focuses on practical applications in food production and nutrition. The publications show consistent work in method development for analyzing complex food components and their effects on human health. Dr. De Gobba has extensive experience with protein and peptide identification using LC-MS/MS, SEC-HPLC, and UV-Vis spectroscopy. His work includes characterizing blood hydrolysates for edible protein powders and identifying bioactive peptides from milk proteins. He has developed novel methods for simultaneous determination of multiple AGEs and quantification of thiol quinones adducts.
