جستجوی استاد راهنمای دانشگاهی

Michael McAlpineمشاهده پروفایل

استاد

• 3D Printing
• Nanotechnology
• Biomedical Engineering
• +۴ مورد دیگر

Michael McAlpine is a Professor in the Mechanical Engineering department at the University of Minnesota . He also holds affiliations with the Biomedical Engineering and Electrical and Computer Engineering departments. His research focuses on 3D printing functional materials & devices , Nanoscale inks , Biomedical devices , Bioelectronics , and Flexible Microsystems . Research Interests : 3D Printing, Biomedical Engineering, Nanotechnology, Flexible Electronics, Microfluidics Labs : ME 361/363 Contact : mcalpine@umn.edu , (612) 626-3303, ME 117 Recent Research Trends include 3D Printed Biomedical Devices , Flexible Electronics , and Bioprinting Applications . His work spans from Spinal Organoid Formation to Programmable Drug Release Capsules . Scientific Award : Circulation Research 2020 Best Manuscript Award

Aberham Hailu Feyissaمشاهده پروفایل

دانشیار

• Food Process Engineering
• Heat and Mass Transfer
• Transport Phenomena in Porous Media
• +۷ مورد دیگر

Aberham Hailu Feyissa is an Associate Professor at the National Food Institute of the Technical University of Denmark , specializing in process modeling and sustainable food engineering. His research bridges complex transport phenomena with practical food manufacturing challenges. Ph.D. in Food Process Engineering, Technical University of Denmark MSc in Food Science, K.U.Leuven and Universiteit Gent BSc in Chemical Engineering, Bahir Dar University His work focuses on coupled mass and heat transfer during solid food processing, aiming to develop robust first-principles models for predictive process optimization. Key applications include Ohmic heating , digital twin technology , and bioactive ingredient extraction . Recent publications highlight his contributions to sustainable food processes , including insect-based feed modeling , seaweed bread kinetics , and clean-label cheese formulation . His methodological innovations span FTIR spectroscopy , computational fluid dynamics , and kinetic modeling . Supervisor for PhD students S. S. Turgut , M. E. Jabali , and Dahal S. Principal Investigator for projects like Modelling and Digitalisation of Food Processes and Sustainable Extraction of Bioactive Insect Fractions Active in conference presentations and peer review , he drives advancements in food process understanding through mechanistic modeling and mathematical simulation .

• alternative proteins
• food biotechnology
• plant-based hybrid foods
• +۵ مورد دیگر

Mehdi Abdollahi is an Associate Professor at Chalmers University of Technology's Department of Food and Nutrition Science. His research focuses on alternative proteins, food biotechnology, and plant-based hybrid foods, with emphasis on sustainable utilization of food side streams, legumes, cereals, and microalgae as future protein sources. Develops pH-shift technology and ultrasound-assisted methods for protein extraction Specializes in hybrid food engineering via fermentation and biorefinery Works on 3D food printing and high-moisture extrusion for food analogs Researches collagen and biobased food packaging materials His work includes >100 peer-reviewed publications, 4 book chapters, and 3 patents. Current projects involve collaborations with Arla Foods, Lantmännen, and Nordic Seafarm, addressing sustainable seafood systems and plant-protein hybridization. 2024 Bertebos Prize recipient 2025: Recognized among Sweden's Top 101 Sustainability Figures Mentors 7 PhD students and 3 postdocs while collaborating with European institutions like Kristianstad University and Ankara University. His group explores biorefinery strategies, hybrid food functionality, and innovative packaging solutions.

Syed S.H. Rizviمشاهده پروفایل

استاد

• Food Engineering
• Food Processing
• International Food Science
• +۳ مورد دیگر

Syed S.H. Rizvi is a Professor of Food Process Engineering at Cornell University's Department of Food Science, affiliated with the College of Agriculture and Life Sciences. He holds the title of International Professor and advises over 65 graduate and 70 undergraduate students. His expertise spans food engineering, processing, and international development. Education: Ph.D., The Ohio State University (1976) MEng, Chemical Engineering, University of Toronto (1988) B.Tech., Panjab University (1968) Research Focus: Physical, chemical, and engineering aspects of food and biomaterials Supercritical fluid technology, liposome synthesis, and sustainable processing International value-chain developments and food security Articles Trends: Recent works emphasize supercritical fluid extrusion, liposome encapsulation, and novel food processing innovations. Key themes include material characterization, functional food development, and sustainable technologies. Awards: Distinguished Professor (2017), Chinese Academy of Agricultural Science Excellence in Teaching Award (2014) Stanley Watson Award (2012) Advising & Grants: Mentor to numerous students globally. Collaborates internationally under sponsorships like FAO, UNIDO, and World Bank. Teaches courses on food engineering, international agriculture, and bioprocessing systems. Labs/Teams: Leads the Rizvi Lab, focusing on novel food processes and engineering. Active in developing sustainable technologies for bioactive delivery and food security.

Sajid Alaviمشاهده پروفایل

استاد

• Food Engineering
• Extrusion Processing
• Pet Food and Feed Applications
• +۴ مورد دیگر

Dr. Sajid Alavi is a Professor in the Department of Grain Science and Industry at Kansas State University. He joined the faculty in 2002 after earning his Ph.D. in Food Science/Food Engineering from Cornell University (2002), M.S. in Agricultural and Biological Engineering from Penn State (1997), and B.S. in Agricultural Engineering from IIT (1995). His research focuses on extrusion processing in food, pet food, and feed applications, with expertise in rheology, food microstructure imaging, and process sustainability. He leads global projects in Africa, Brazil, India, and beyond, emphasizing sustainable food technologies and AI-driven processing innovations. Dr. Alavi is a recipient of the 2010 Young Research Scientist Award from the Cereals & Grains Association. He teaches GRSC 620 (Intro to Extrusion Processing) and GRSC 820 (Advanced Extrusion Processing), and has trained over 1,000 industry leaders through his renowned 'Extrusion Processing: Technology and Commercialization' short course. His work bridges food science and engineering, addressing challenges in plant-based meat analogs, nutrient bioavailability, and food aid product development. Key facilities associated with his work include the BIVAP Feed Quality Assurance Lab and Hal Ross Flour Mill. His research spans sensory analysis of meat alternatives, fiber utilization in pet food, and sustainability assessments of novel crops like intermediate wheatgrass. Recent studies explore insect protein in pet food, AI-driven extrusion optimization, and iron bioavailability in fortified foods. Dr. Alavi’s contributions span academic, industrial, and global food security domains, reflecting a commitment to innovative, scalable food solutions.

Joseph Dumplerمشاهده پروفایل

مدرس

• Food Engineering
• Dairy Science and Technology
• Sustainable Food Processing
• +۴ مورد دیگر

Dr. Joseph Dumpler is a Lecturer at the Department of Health Sciences and Technology at ETH Zürich, specializing in Sustainable Food Processing. He holds a PhD in Dairy Science and Technology from the Technical University of Munich, Weihenstephan, with a focus on UHT treatment of concentrated milk. His work emphasizes advancing food processing technologies, particularly in protein refinement, non-thermal methods, and membrane filtration. Educations: PhD in Dairy Science and Technology, Technical University of Munich, Weihenstephan (2017) MSc Food Engineering, Technical University of Munich, Weihenstephan His research interests include Natural Deep Eutectic Solvents (NADES) for plant protein extraction, microwave vacuum drying of dairy products, and membrane filtration optimization for microalgae and dairy systems. He has pioneered methods to refine rapeseed and pea proteins while minimizing antinutrients, and his work on microfiltration of milk products addresses emerging microbial risks. Key contributions span kinetic modeling of heat-induced protein aggregation, sustainable food processing , and non-thermal concentration techniques . His articles reflect a focus on bridging lab-scale innovations with industrial applications. Awards: J.T.M. Wouters Young Scientist Award Julius Maggi Research Award (2018) Best PhD Thesis Award from the Association of Dairy, Food and Biotechnologists (Weihenstephan) Dr. Dumpler collaborates with industry partners to translate research into scalable processes, such as NADES-based protein extraction and microwave drying systems. His current role at ETH Zürich’s Sustainable Food Processing Lab (Prof. Mathys) focuses on plant-based meat analogs and novel protein refining concepts .

Julie M. Goddardمشاهده پروفایل

استاد

• Biomaterials
• Food Science
• Materials Science
• +۴ مورد دیگر

Julie M. Goddard is a Professor of Food Science at Cornell University , affiliated with the College of Agriculture and Life Sciences and the Department of Food Science . Her research focuses on Biomaterials and Biointerfaces , with emphasis on food quality, safety, and sustainability. She leads the Goddard Research Group, which develops innovative polymeric materials and coatings for food packaging, bioprocessing, and equipment. Key projects include antimicrobial/nonfouling coatings, biocatalytic materials, and active packaging to reduce synthetic additives and food waste. Dr. Goddard holds a Bachelor of Science (1999) and Ph.D. (2008) in Food Science from Cornell University. Her work is supported by grants from USDA NIFA, NIH, NSF, and FFAR. Notable awards include the National Excellence in Multistate Research Award (2019) , APLU Junior Moulton Medal (2015) , and Institute of Food Technologists Young Scientist Award (2013) . Her research spans nonmigratory active packaging (e.g., antioxidant, antimicrobial films), biofilm inhibition , and enzyme immobilization . Recent articles highlight advancements in PETase engineering for microplastic degradation and optimization of curcumin-grafted biodegradable materials. She collaborates across disciplines, including materials science, chemical engineering, and microbiology. Labs/Teams: The Goddard Group operates in Stocking Hall, Cornell. Projects include biocatalytic packaging , hydrogen sulfide formation in canned beverages , and consumer acceptance of novel food technologies . Key grants fund exploration of bio-based materials and food safety innovations.

Mario M. Martinezمشاهده پروفایل

دانشیار

• Translational Glycoscience
• Food Polysaccharides
• Plant Secondary Metabolites
• +۳ مورد دیگر

Mario M. Martinez is an Associate Professor and Sapere Aude Research Leader at the Department of Food Science, Aarhus University. His research focuses on translational glycoscience, investigating the structure-function relationships of food polysaccharides, their interactions with plant secondary metabolites, and applications in plant-based food structuring technologies (e.g., extrusion processing) and biodegradable packaging solutions. Awards: CEPS Assistant Professor Research Excellence Award Young Scientist Research Award (AACCI) Ontario Early Researcher Award Nils Foss Talent Prize Sapere Aude Research Leader Fellowship Martinez serves as Adjunct Assistant Professor at Purdue University's Whistler Center for Carbohydrate Research and is a member of the Editorial Advisory Board for ACS – Food Science and Technology . His work bridges biochemical complexity with practical food innovation.

Mari Sandellمشاهده پروفایل

استاد

• Sensory Food Science
• Food Chemistry
• Multisensory Perception
• +۵ مورد دیگر

Mari Sandell is a Professor in Sensory Food Science at the University of Helsinki's Faculty of Agriculture and Forestry, Department of Food and Nutrition. She also holds a professorship in Sensory Perception at the University of Turku's Faculty of Medicine. Her research focuses on sensory science, multisensory perception, and individual differences in food experiences. She has a PhD in food chemistry and has conducted postdoctoral research at the Monell Chemical Senses Center in the U.S. Education: PhD in Food Chemistry (University of Turku), Adjunct Professorship in Flavor Chemistry. She has completed certifications in university pedagogy and academic leadership. She is affiliated with the Functional Foods Forum at the University of Turku and chairs the Food Culture Society in South-West Finland. Research Interests: Sensory-based food education, plant-based food development, sustainable food systems, taste sensitivity, and the role of sensory perception in eating behavior. Her work bridges basic research and applied food science, with a focus on translating findings into practical solutions for food industry and education. Awards: Polak Young Investigator Award (2006), Academy of Finland Award for Social Impact (2012), and Docent of the Year (2017). Grants & Projects: Principal investigator in multiple Academy of Finland and Business Finland grants. Active in EU-funded initiatives like EIT Food projects (e.g., Fullprotein, 4Innopipe2). Her research addresses sustainability, food innovation, and sensory science challenges. Labs/Teams: Leads the Senses and Food research team ('Sandell Lab'), exploring multisensory perception and sustainable food solutions. Collaborates with industry and academic partners in Finland and internationally.

Laura Nyströmمشاهده پروفایل

استاد

• Food Biochemistry
• Sustainable Food Systems
• Plant-Based Materials
• +۷ مورد دیگر

Prof. Dr. Laura Nyström is a Full Professor of Food Biochemistry at ETH Zurich's Department of Health Sciences and Technology (D-HEST), part of the Institute of Food, Nutrition and Health (IFNH). She leads a research group focused on sustainable food systems, dietary fiber mechanisms, and plant-based material utilization. Her career includes tenure as Assistant Professor (2009–2016) and Associate Professor (2016–2021) before her promotion to Full Professor in 2022. She also chairs the D-HEST department since 2022. Education: MSc (2002) and DSc (2008) in Food Sciences from the University of Helsinki, Finland. Postdoctoral research (2008–2009) in Cereal Technology at the same institution. Research Interests: Healthy and sustainable foods via plant-based materials Health-promoting dietary fiber interactions Genetic diversity of grains and crop utilization Antioxidant extraction from olive mill waste (co-founding Gaia Technologies GmbH) Development of analytical methods for food chemistry Scientific Contributions: Over 70 publications, 3 book chapters, and 2 patents ERC Starting Grant (2015), AOCS Young Scientist Award (2017), and ETH Zurich Leadership Award (2018) Advising & Innovation: Guided interdisciplinary research teams on food chemistry and sustainability Co-developed industrial partnerships for food waste valorization Labs & Initiatives: EPNOE (European Polysaccharide Network) collaborations HealthFerm citizen science project on sourdough fermentation

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.

Martin Scanlonمشاهده پروفایل

استاد

• Food Science
• Food Processing
• Plant Material Science
• +۳ مورد دیگر

Dr. Martin Scanlon is a Professor and Dean of the Faculty of Agricultural and Food Sciences at the University of Manitoba. His work focuses on physical and structural changes in plant materials during food processing, particularly in oilseed-based systems and cereal products. Education: Operative Miller Certificate (with Distinction), City & Guilds (London), England PhD (Food Science), University of Leeds, England BSc Hons (Food Science), University of Leeds, England His research spans modeling process-ingredient interactions, aerated food materials, ultrasonic analysis, and grain-legume science. Recent projects include novel canola oil extraction methods and mitigating acrylamide precursors in wheat. Analysis of his publications reveals expertise in sustainable processing (supercritical CO₂, microemulsions), dough rheology, antioxidant recovery, and bubble dynamics in cereal systems. No scientific awards are explicitly mentioned. Dr. Scanlon is not currently accepting graduate students and has not disclosed specific grant funding or lab affiliations in the provided texts.

Kaliramesh Siliveruمشاهده پروفایل

دانشیار

• Grain Processing and Milling
• Food Safety
• Process Modeling and Simulation
• +۷ مورد دیگر

Kaliramesh (Kali) Siliveru is an Associate Professor and University Outstanding Scholar in the Department of Grain Science and Industry at Kansas State University. His work focuses on grain processing, food safety, and process modeling , with expertise in milling technologies, particle mechanics, and material handling. He holds a B.S. in Food Science from Acharya N.G Ranga Agricultural University, India, and a Ph.D. in Grain Science from Kansas State University. Dr. Siliveru’s research has produced 75+ peer-reviewed articles, 13 book chapters , and impactful studies on reducing microbial contamination in wheat-based products, optimizing pulse processing, and advancing nonthermal technologies like cold plasma. He has received prestigious awards including the ASABE Early Career Engineer of the Year and the University Distinguished Faculty Award for undergraduate mentoring. He teaches GRSC 310 (Materials Handling) , GRSC 810 (Particle Technology) , and GRSC 840 (Advanced Grain Processing) . His lab affiliations include the BIVAP Feed Quality Assurance Lab and Hal Ross Flour Mill, where he explores milling efficiency, microbial control, and sustainable food processing . Current projects address novel applications for minor millets and engineering solutions for safe, nutritious food production.

Maneka Malalgodaمشاهده پروفایل

استادیار

• Food Science
• Nutritional Sciences
• Cereal Science
• +۵ مورد دیگر

Dr. Maneka Malalgoda is an Assistant Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba's Faculty of Agricultural and Food Sciences. Her research focuses on grain chemistry, processing quality, and the development of healthy grain-based food systems. PhD in Cereal Science, North Dakota State University MSc in Cereal Science, North Dakota State University BSc in Medical & Pharmaceutical Biotechnology, University of Applied Sciences, Austria Dr. Malalgoda's research investigates the physicochemical properties of grain proteins and starches, their functionality in food processing, and the biological activity of grain biomacromolecules. She explores how these components contribute to nutritional value, safety, and structural integrity in bakery applications. Her recent publications highlight advancements in protein-enriched wholegrain bread, ancient grain processing optimization, oat protein health benefits, and pesticide residue impacts on cereal chemistry. Key trends include the use of analytical techniques (HPLC, LC-MS) and the intersection of traditional grains with modern nutritional needs. Dr. Malalgoda teaches courses in food science, including FOOD 4100: Current Issues in Food and Human Nutrition , FOOD 3220: Grains for Food and Beverage , and FOOD 3200: Bakery Science and Technology . She supervises graduate research at the University of Manitoba's Ellis Building facility.

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.