جستجوی استاد راهنمای دانشگاهی

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 .

Charlotte Jacobsenمشاهده پروفایل

استاد

• Antioxidant Chemistry
• Lipid Oxidation
• Omega-3 Fatty Acids
• +۷ مورد دیگر

Charlotte Jacobsen is a Professor and Head of the Research Group for Bioactives – Analysis and Application at the National Food Institute, Technical University of Denmark (DTU). Her research focuses on lipid oxidation, antioxidants, and sustainable utilization of marine resources. She leads multiple interdisciplinary projects and supervises PhD students in food science and technology. Research Interests: Antioxidant chemistry in food systems Oxidative stability of omega-3 fatty acids Valorization of fish and seafood by-products Microalgae as sustainable sources of bioactives Functional foods and nutraceuticals Green extraction technologies Recent Research Trends: Her recent publications (2021–2025) reflect a strong focus on sustainable food systems, including the recovery of bioactive compounds from fish side-streams, stabilization of omega-3 lipids, development of anti-obesity peptides from seaweed, and cultivation of microalgae using industrial waste streams. The work spans food chemistry, marine biotechnology, and green processing, with applications in functional foods and nutrition. Scientific Awards: Danisco Award, 2003 Edwin Frankel Best Paper Award, 2010 and 2011 La Médaille Chevreul, 2010 Marcuse Lecturer grant, 1999 Advising and Grants: Professor Jacobsen actively supervises PhD students and leads multiple funded research projects, including 'Utilization of fish side-streams for production of novel food ingredients' and 'Sustainable Production of Microalgae Proteins'. She is involved in national and international collaborations, securing research funding for projects on omega-3 extraction, microalgae cultivation, and seafood quality. Labs and Teams: She leads the Research Group for Bioactives – Analysis and Application at DTU, which is part of the DTU Microbes Initiative. The group specializes in analytical methods for bioactive compounds, lipid oxidation analysis, and development of sustainable food ingredients.

Sungkwon Parkمشاهده پروفایل

استاد

• Livestock production & optimization
• Meat processing: healthy & functionality
• Establishment of environmentally friendly animal production
• +۶ مورد دیگر

Sungkwon Park is a Professor in the Department of Food Science and Biotechnology at Sejong University, specializing in advanced food science and biotechnology research with a focus on meat science, cultured meat production, and sustainable food systems. His research integrates molecular biology, food biotechnology, and systems biology to develop innovative food solutions. His educational background includes a Ph.D. from Purdue University (2008), M.S. from Yeungnam University (2001), and B.S. from Yeungnam University (1999). Prior to his current position, he worked as a Postdoctoral Fellow at Virginia Tech (2008-2012) and as a Research Officer at the National Institute of Animal Science, RDA (2012-2015). Professor Park's research interests focus on livestock production optimization, meat processing for health functionality, environmentally friendly animal production systems, and in vitro meat production. His work has led to significant achievements including the identification of calcium and glucose interaction mechanisms in muscle metabolism, development of oleogel-based meat processing techniques, optimization of feed ingredients for sustainable livestock, and establishment of in vitro meat production systems. His recent publications (2023-2025) demonstrate a strong focus on cultured meat technology, meat science, and sustainable food production. The research spans cellular mechanisms for cultured meat production, safety and regulatory aspects of alternative proteins, comparative analysis of muscle satellite cells, and optimization of meat processing techniques. His work shows a clear trend toward developing practical applications for next-generation meat products with emphasis on health functionality and environmental sustainability. Professor Park actively serves as a reviewer for Frontiers in Veterinary Science and is an Editorial Board Member of the Korean Society of Animal Science. His laboratory, the M&M'a lab (Functional Food Lab), conducts research on high-value-added, health-functional BioFood and future foods using bio-convergence technologies.

• Nutritional Systems Biology
• Food Science
• Bioactive Compounds
• +۳ مورد دیگر

Prof. Veronika Somoza is a leading academic in Nutritional Systems Biology, currently affiliated with the University of Vienna and Technical University of Munich (TUM). She holds a professorship in Molecular Food Science and has led key research groups such as the Institute of Physiological Chemistry and the Christian Doppler Laboratory for Bioactive Aromatics. Her career includes roles at institutions like the German Research Institute for Food Chemistry (Garching) and the University of Wisconsin-Madison. Education: Diplom (Justus Liebig University Giessen, 1991), PhD (University of Vienna, 1995), Habilitation (Kiel University, 2002) Research Focus: Bioactive food compounds, flavor chemistry, taste receptor signaling, and gastrointestinal physiology Her work bridges food science and human health, particularly in understanding how food ingredients influence digestion, inflammation, and disease. Notable contributions include discoveries on bitter peptide effects on gastric acid secretion and flavor perception modulation. Awards: FEMA Excellence in Flavor Science (2016), ACS AGFD Fellow (2020), Hans Adolf Krebs Prize (2004) Prof. Somoza has pioneered methodologies in atomic force microscopy for foodborne virus detection and developed bitterness-masking compounds for pharmaceuticals. Her interdisciplinary approach integrates nanobiophysics with nutrition to advance functional food design and clinical applications.

• Medical Image Understanding
• Radiology Report Generation
• Deep Learning
• +۳ مورد دیگر

Chantal Pellegrini is a Lecturer and PhD student at the Chair of Computer Aided Medical Procedures (Prof. Navab) at Technical University of Munich (TUM). Her research focuses on Deep Learning applications in medical imaging, including explainable AI for radiology report generation and Vision-Language Models for clinical decision support. She actively contributes to the DHM, NARVIS Lab, and RobUSt research groups. Teaching responsibilities include courses such as 'Computer Aided Medical Procedures', 'Medical Augmented Reality', and 'Surgical Robotics'. She supervises student projects in medical AI and healthcare innovation, with recent projects involving multimodal report generation and graph pretraining for medical applications. Education: BSc/MSc Computer Science (TUM), current PhD student since 2022 Labs: DHM (German Heart Center), NARVIS Lab, RobUSt Robotics & Ultrasound Research Keywords: Medical Image Understanding, Radiology Reports, LLMs in Healthcare Her publications span surgical OR dataset development, reinforcement learning for clinical decisions, and explainable X-ray diagnosis systems. She mentors MA/BA students in medical AI and project management for healthcare applications.

Adane Tilahun Getachewمشاهده پروفایل

دانشیار

• Antioxidant Research
• Bioactive Compounds
• Extraction Technologies
• +۳ مورد دیگر

Adane Tilahun Getachew serves as an Associate Professor at the National Food Institute, Technical University of Denmark (DTU), specializing in bioactive compounds analysis and application within food science. His research integrates green extraction technologies with sustainable food processing to valorize marine and agricultural byproducts. His primary research interests focus on antioxidant mechanisms , bioactive compound recovery , and advanced extraction methodologies including supercritical fluids and subcritical water processing. Key application areas include marine lipid extraction from invasive species like starfish and round goby, plant protein isolation from legumes and lupin seeds, and stabilization of omega-3 enriched food products. His work directly contributes to UN Sustainable Development Goals through waste reduction and sustainable resource utilization. Analysis of his 15 most recent publications reveals a strong emphasis on extraction optimization (particularly supercritical CO 2 and pressurized liquid methods), marine bioactives (seaweed, starfish, shrimp waste), and food product development (mayonnaise, packaging films, protein concentrates). Dominant themes include response surface methodology applications, seasonal variation impacts on bioactive yields, and techno-functional properties of extracted compounds. His collaborative projects demonstrate extensive interdisciplinary work across European research initiatives: SUSTAINABLE JET FUELS (2024-2027): Micro-algal cell factories for zero-waste aviation fuel GrExOmega (2022-2025): Green extraction of omega-3 from invasive marine species AlgaeVita (2025-2027): Biofortified algae ingredients rich in vitamin D3 and omega-3 SBbioact (2019-2022): Biorefinery of Nordic brown algae bioactives Dr. Getachew leads research on sustainable food systems with emphasis on waste valorization and green processing technologies, maintaining active collaborations with multiple European institutions through DTU's National Food Institute infrastructure.

Cristina Rosellمشاهده پروفایل

استاد

• Design and development of innovative grain-based foods
• Quality assessment of cereals and other grains
• Starch physical properties in foods
• +۷ مورد دیگر

Dr. Cristina Rosell is a Professor and Head of the Department of Food and Human Nutritional Sciences at the Faculty of Agricultural and Food Sciences, University of Manitoba. Her research focuses on grain-based food innovation, starch properties, and sustainable bakery processes. Education: PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain Dr. Rosell specializes in cereal science, enzymatic food modification, and gluten-free product development. Her current projects include optimizing bakery processes with computational tools, tracing rice supply chains via blockchain, and integrating bioactives into gluten-free foods. Her work bridges food chemistry, nutritional science, and industrial bakery technology. Her recent research trends emphasize gluten-free bread using legume and root starches, starch-plant compound interactions , and sustainable food processing via microwave-assisted extraction, high-pressure treatments, and fermentation. Key subfields include dough rheology, polyphenol bioactivity, and techno-functional ingredient development. Dr. Rosell’s teaching includes graduate seminars in food science (HNSC 7130). She supervises graduate students in breadmaking, starch hydrolysis, and functional food design. Her lab explores grain quality, enzymatic treatments, and bakery product optimization through interdisciplinary approaches combining chemistry, nutrition, and process engineering.

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 .

Simone D. Castellarinمشاهده پروفایل

استاد

• Viticulture
• Berry Crop Physiology
• Plant Genomics
• +۲ مورد دیگر

Simone D. Castellarin is a Professor in the Department of Applied Biology at the University of British Columbia's Faculty of Land and Food Systems, and holds the Canada Research Chair Tier 2 in Viticulture. His research focuses on the molecular and physiological mechanisms governing berry ripening and composition in grapes, blueberries, and raspberries, with emphasis on genomic regulation under environmental stressors like heatwaves and drought. PhD in Plant Biology from the University of Udine (2007) Postdoctoral training at Hochschule Geisenheim University and University of California Davis Research areas include terpene biosynthesis, jasmonate signaling, cuticular wax dynamics, and agronomic strategies for climate change mitigation. Key projects involve remote sensing for vineyard zoning , hormone application effects , and genetic studies of berry quality traits . His work spans collaborations with industry bodies like the BC Wine and Grape Council and academic partners including the Cantu Lab at UC Davis. Recent publications highlight genomic analyses of terpene synthases, water deficit impacts on metabolites, and postharvest quality assessments. Awards include the 2009 Rudolf Hermanns Prize for viticultural research. He supervises numerous PhD and Master's students, and leads the Castellarin Lab at UBC's Wine Research Centre.

Soo-Yeun Leeمشاهده پروفایل

استاد

• Sensory Science
• Food Product Development
• Consumer Behavior
• +۳ مورد دیگر

Professor Soo-Yeun Lee is a leading Sensory Scientist and academic leader at Washington State University (WSU), serving as Director of the School of Food Science since 2023. She holds a Ph.D. in Food Science from the University of California, Davis, and a B.S. in Food Engineering from Yonsei University, Seoul. Previously, she served as a Professor at the University of Illinois, Urbana-Champaign (UIUC) from 2001-2022, with administrative roles including Assistant Dean and Associate Head. Her research focuses on sensory science and healthful eating, addressing challenges in sodium and sugar reduction, functional food development, and understanding consumer behavior. Notable projects include strategies to enhance taste retention in low-sodium foods and analyzing picky eating behaviors in children. She has published over 100 papers, with recent works exploring remote consumer testing methodologies and sodium reduction perceptions in the food industry. Lee has received numerous awards, including the Fred W. Tanner Lectureship (2021), Paul A. Funk Award (2018), and Samuel Cate Prescott Award (2011). She actively contributes to professional service roles, such as chairing USDA review panels and serving on the IFT Board of Directors. As a mentor, she has shaped food science education through teaching awards and leadership in curriculum development.

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.

Maria Manuela Pintadoمشاهده پروفایل

استاد

• Food Biotechnology
• Functional Ingredients
• Bioactive Compounds
• +۲ مورد دیگر

Maria Manuela Pintado is Full Professor and Director of CBQF research center at Universidade Católica Portuguesa's Faculty of Biotechnology. She leads interdisciplinary research in sustainable food systems and functional ingredients. Research domains include: Valorization of agro-industrial byproducts Development of bioactive edible films Design of functional foods for chronic disease prevention Circular economy applications in food systems Recent publications (2023-2025) show strong focus on sustainable biomaterials and health-promoting ingredients, with notable increases in circular economy applications and precision nutrition studies. Key innovations include antiviral biopolymers from yeast and bioactive films for food preservation. Awards include recognition for circular economy innovations and upcycling research. Directs extensive EU-funded projects including THRIVE (€4M) and CIRCUL-A-BILITY, supervising large research teams and industrial partnerships.

Koenraad Muylaertمشاهده پروفایل

استاد

• Microalgae Ecology
• Phytoplankton Physiology
• Eutrophication
• +۷ مورد دیگر

Koenraad Muylaert is a Full Professor at the Faculty of Science, KU Leuven, and head of the Biology department at KU Leuven Kulak. His research focuses on microalgae ecology and phytoplankton physiology , with applications in eutrophication studies , wastewater treatment , and biofuel production . Based in Kortrijk, Belgium, he works with international teams in Ecuador, Qatar, and Belgium. Current projects on mountain lake eutrophication and urban aquatic systems Specializes in nano-material flocculation and omega-3 fatty acid production from microalgae Research Trends from his recent articles show emphasis on: Microalgae harvesting innovations (cellulose nanocrystals, PDMAEMA polymers) Comparative processing techniques (DAF vs sedimentation, drying methods) Biotechnological applications in flavor chemistry and microbiome interactions Laboratory operates at KU Leuven's Kortrijk campus, with strong collaborations in environmental engineering and food science . His work bridges fundamental ecological research with industrial biotechnology for sustainable solutions.

Alexander Stelzleniمشاهده پروفایل

استاد

• Meat Science
• Muscle Biology
• Beef Production
• +۷ مورد دیگر

Alexander Stelzleni is a Professor and Graduate Coordinator in the Department of Animal and Dairy Science at the University of Georgia's College of Agricultural & Environmental Sciences. He has been with the University of Georgia since July 2007, progressing from Assistant Professor to Associate Professor in 2013, and ultimately to Professor in 2020. As Graduate Program Coordinator since January 2021, he oversees both the Animal and Dairy Science (ADSC) and Regenerative Bioscience (REBI) graduate programs. Dr. Stelzleni's research program maintains two central foci: (1) the influence of production and management on meat quality and yield with emphasis on southeastern and subtropical beef finishing systems, and (2) further processing to improve quality and safety of red meat and poultry. His lab has been particularly active in studying heat stress mitigation in Southeastern US beef finishing systems, sous vide as a consistent cookery method, further processing of poultry myopathies, and safety of low-thermal meat products. His scholarly work reflects strong expertise in meat science, with recent publications focusing on nicotinamide riboside effects, National Beef Quality Audits, dairy-beef crossbreeding, poultry myopathies, sous vide techniques, and high-pressure processing for pathogen control. The Stelzleni Lab has presented numerous studies at the Reciprocal Meat Conference in recent years, demonstrating consistent productivity and relevance to industry challenges. Student Career Success Influencer Award (2024) Multiple UGA Career Center Awards (2019, 2016, 2015, 2014, 2012) Larry Benyshek Excellence in Teaching Award (2016) ADSC 3650 recognized as top 5 college courses at UGA As an advisor, Dr. Stelzleni has mentored numerous graduate students including Clint Lee (MS thesis on heat stress mitigation), Cameron Catrett (MS 2024), and M. Junaid Nawaz (PhD student). His lab actively involves undergraduates in research and meat judging competitions, with students regularly presenting at professional conferences and winning awards in Iron Chef contests and meat judging events. Dr. Stelzleni directs the Meat Science Technology Center where his team investigates methods to improve meat quality, yield, shelf-life, and safety. The lab maintains strong industry connections with commodity groups, meat processors, and stakeholders to address current challenges in meat production and processing.