جستجوی استاد راهنمای دانشگاهی

Michael Baldeaمشاهده پروفایل

دانشیار

• Process Systems Engineering
• Energy Systems
• Nonlinear Optimization
• +۳ مورد دیگر

Michael Baldea is an Associate Professor in the Department of Chemical Engineering at the University of Texas at Austin . He holds a Ph.D. in Chemical Engineering from the University of Minnesota (2006), with prior degrees from 'Babeş-Bolyai' University in Romania (M.Sc. 2001, Diploma 2000). His research group develops theoretical and computational methods for Process and Energy Systems Engineering , focusing on integrated decision-making, performance optimization, and process intensification with industrial validation. Education: Ph.D., Chemical Engineering, University of Minnesota (2006) M.Sc., Interface Process Engineering, 'Babeş-Bolyai' University (2001) Diploma, Chemical Engineering, 'Babeş-Bolyai' University (2000) Research Thrusts: Integrated decision-making in chemical/energy supply chains Process performance monitoring and optimization Process integration and intensification Key applications include grid-responsive chemical plants, intensified distillation/column designs, and renewable energy integration for building systems. Scientific Awards: Frank A. Liddell, Jr. Fellowship NSF CAREER Award (2015-2020) Moncrief Grand Challenges Faculty Award (2014) AIChE Outstanding Young Researcher Award (2017) Implementation : His group has translated research into commercial tools through partnerships with industrial test beds and is working to integrate methods into commercial simulators. They explore predictive approaches for building energy management and strategic capital investment analysis in next-generation energy systems.

Matti Marklundمشاهده پروفایل

استادیار

• Nutrition
• Public Health
• Cardiometabolic Epidemiology
• +۷ مورد دیگر

Matti Marklund is an Assistant Professor at the Bloomberg School of Public Health , Johns Hopkins University , with additional appointments at The George Institute for Global Health (Australia) and Uppsala University (Sweden). He holds a PhD in Food Science from the Swedish University of Agricultural Sciences (2012) and an MSc in Engineering Biotechnology from Umeå University (2007). His research focuses on nutrition and public health , particularly diet-disease relationships , cardiometabolic epidemiology , and food policy . Key areas include sodium and potassium intake , trans-fatty acids , dietary fat quality , and cost-effectiveness analysis of global health interventions. He has led studies on salt substitution , food pricing policies , and hypertension management . His 15 most recent publications (2025–2019) cover topics such as trans-fatty acid biomarkers in Nigeria , price elasticity of food in Australia , hypertension treatment modeling in India , and diabetes risk from fatty acid intake . These works integrate modeling , cohort studies , and systematic reviews across public health , cardiovascular medicine , and nutritional epidemiology . Scientific awards include: 2022 & 2021: Paul Dudley White International Scholar Award, American Heart Association 2017 & 2016: Dr. P Håkansson’s Foundation Research Award His work has been cited over 3,000 times and referenced in 25 policy documents (WHO, World Bank). He has collaborated with institutions in Kenya , Nigeria , India , and Bangladesh for global health interventions .

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.

Ezgi Cengizمشاهده پروفایل

استادیار

• Industrial Organization
• Applied Microeconomics
• Applied Econometrics
• +۴ مورد دیگر

Dr. Ezgi Cengiz is an Assistant Professor in the Department of Agricultural and Resource Economics at North Carolina State University's College of Agriculture and Life Sciences. Her research integrates industrial organization, applied microeconomics, econometrics, and health economics to examine policy-relevant questions in food and beverage markets. She holds a PhD in Resource Economics from the University of Massachusetts Amherst (2022) and an MSc from the same institution (2018), complemented by a BA in Economics from Istanbul University (2011). Research focuses on market responses to health policies, including advertising impacts, sweetened beverage taxes, and voluntary industry agreements for healthier products. She employs large-scale scanner data to analyze nutrient consumption patterns, product reformulation trends, and weather-related dietary variations. Recent work (2022-2024) demonstrates strong methodological focus on causal inference using barcode-level sales data to evaluate sodium/sugar reduction initiatives and tax policy effectiveness.

• Cardio-metabolic disease prevention
• Food and water security
• Population salt reduction programs
• +۴ مورد دیگر

Jacqui Webster is a Professor of Public Health at the University of Technology Sydney (UTS), leading the WHO Collaborating Centre on Nursing, Midwifery and Health Development. She serves as the Secretariat for the South Pacific Chief Nursing and Midwifery Officers Alliance (SPCNMOA) and continues collaborating with The George Institute for Global Health on salt reduction research. Key Grants: NHMRC Investigator Grant (Leadership 2), NHMRC IDEAS Grant, Global Alliance for Chronic Diseases grants Collaborations: Fiji National University, Deakin University, University of Sydney, UNSW, Northwestern University Her research focuses on reducing cardio-metabolic diseases through food/water security programs and salt reduction policies. Recent articles analyze potassium-enriched salt adoption barriers, global water sodium standards, ultra-processed food impacts in Fiji, and pandemic-related dietary shifts in Australia. She authored the public health-themed book Two Bugs on Bikes (Hembury Books 2025) based on her cycling journey across Europe and Africa. At UTS, she mentors early-career researchers and supports strategic operations for the WHO Collaborating Centre.

Julien Delarueمشاهده پروفایل

دانشیار

• Sensory Science
• Consumer Behavior
• Food Technology
• +۳ مورد دیگر

Julien Delarue is an Associate Professor in Sensory & Consumer Science at the University of California, Davis. Formerly a Professor at AgroParisTech (Université Paris-Saclay), he specializes in sensory perception, consumer preferences, and contextual influences on food evaluation. His work integrates immersive environments and digital tools to study how context shapes hedonic measures and drives healthy/sustainable food choices. Research Focus: Delarue's studies address sensory determinants of food preferences, leveraging methods like rapid profiling and contextual testing. He explores category labels' impact on consumer expectations, sensory complexity in desserts, and the role of non-verbal evaluation (e.g., facial expressions) in assessing novel products. Leadership: He served as Chair of the French Society for Sensory Analysis (SFAS) and the European Sensory Science Society (E3S), advocating for rigorous methodologies in sensory evaluation. His interdisciplinary approach bridges food science, consumer behavior, and data science. Key Themes: Publications emphasize ecological validity in testing, sensory-led reformulation (e.g., cookies, pizzas), and the interplay between product context and perception. Recent work investigates non-dairy milk labeling, sports nutrition products, and child food preferences.

Taghi Miriمشاهده پروفایل

استادیار

• Food Processing and Safety
• Circular Economy
• Food Waste Valorisation
• +۴ مورد دیگر

Dr. Taghi Miri is an Assistant Professor in the School of Chemical Engineering at the University of Birmingham, specializing in Chemical Engineering with a focus on food processing safety, environmental engineering, and nanotechnology. He holds a PhD from the University of Birmingham, focusing on plant-based food processing. His research spans food waste valorization, novel food processing technologies, and bioremediation of heavy metals. He has collaborated with industry leaders such as Marlow Food, CSM Bakery, and P&G, and has led modules in Food Engineering, Food Safety, and Chemical Engineering education. Education: BSc, MSc & PhD in Chemical Engineering from the University of Birmingham. Research Interests: Food safety challenges in reformulation, circular economy applications, and nanocomposite development for drug delivery. His current projects include food waste valorization via supercritical CO₂ extraction and ohmic heating for food safety. Editorial Roles: Associate Editor of the Journal of Water and Environmental Nanotechnology and Guest Editor of the Journal of Sustainability (Special Issue on Food Waste). Advising: Supervises PhD/MSc projects in Food Engineering and Environmental Bioprocessing. Leads modules such as 'Food Microbiology and Safety' and 'Novel Food Processing'.

Christina A. Robertoمشاهده پروفایل

استاد

• Nutrition and Health Policy
• Public Health
• Behavioral Economics
• +۲ مورد دیگر

Christina A. Roberto, PhD , Mitchell J. Blutt and Margo Krody Blutt Presidential Professor of Health Policy at the Perelman School of Medicine, University of Pennsylvania. She directs the Psychology of Eating and Consumer Health (PEACH) Lab and serves as Associate Director of the Center for Health Incentives and Behavioral Economics at Penn. Current National Academy of Medicine Emerging Leader Fellow Robert Wood Johnson Foundation Health and Society Scholar Completed clinical internship at Yale School of Medicine Research Focus: The PEACH Lab addresses food policy and behavioral economics to combat nutrition-related chronic diseases, emphasizing health equity. Her work bridges academic research with real-world applications for policymakers, community organizations, and institutions. Nutrition policy development Behavioral economics in health Food environment interventions Health equity promotion Chronic disease prevention Scientific Recognition: Robert Wood Johnson Foundation Health and Society Scholar National Academy of Medicine Emerging Leader Fellow Email: croberto@pennmedicine.upenn.edu

Kathryn Hartمشاهده پروفایل

مدرس ارشد

• Nutrition in early life
• Dietary assessment
• Vitamin D
• +۷ مورد دیگر

Dr. Kathryn Hart is a Senior Lecturer in Nutrition and Dietetics at the University of Surrey's School of Biosciences within the Faculty of Health and Medical Sciences. She holds a PhD in Nutrition and BSc in Nutrition & Dietetics. Her research focuses on improving clinical management for under-researched populations, particularly in early life nutrition, vitamin D, bariatric surgery outcomes, and dietary assessment methodologies. She collaborates with interdisciplinary groups including the Brain Nutrition Gut Microbiome Research Group and the Food, Consumer Behaviour and Health Research Centre. Dr. Hart teaches across undergraduate to postgraduate levels, including modules on Applied Nutrition and Pregnancy, Infancy and Childhood within the Nutritional Medicine MSc. She co-leads the Nutrition Society's Dietary Assessment course. Her research projects include evaluating prescribing practices in dietetics and studying reproductive health after bariatric surgery (RHAMS study), funded by the NIHR Policy Research programme. She currently supervises 7 PhD students at the University of Surrey and 1 at Monash University, Australia, with a 100% completion rate for previously supervised students. Notable collaborations include work with the European Food Information Council and St Richard's Hospital. Her research also addresses iodine intake in plant-based diets, AI-driven nutrition apps, and vitamin D's role in immune function and respiratory health. Her work aligns with Sustainable Development Goals related to good health and well-being, quality education, and responsible consumption. Recent publications explore pernicious anaemia management, post-surgical micronutrient deficiencies, and the impact of food reformulation policies on childhood obesity.

• Nutrition
• Dairy Science
• Cardiometabolic Health
• +۷ مورد دیگر

Professor Ian Givens is a leading academic at the University of Reading, affiliated with the School of Agriculture, Policy and Development and the Department of Animal Science. He holds the academic rank of Professor and is actively engaged in research on nutrition, dairy science, and public health. His work bridges animal science and human nutrition, focusing on the health impacts of dairy and animal-derived foods. His research interests span nutrition , dairy science , cardiometabolic health , food composition , and sustainable diets . He has extensively studied the role of saturated and unsaturated fats, the food matrix effect, and the implications of dietary transitions toward plant-based foods. His work often involves systematic reviews, meta-analyses, and human or animal intervention trials, particularly within UK cohorts like the Caerphilly Prospective Study. The 15 most recent articles highlight a consistent focus on dairy and cardiovascular health , plant-based diets , micronutrient bioavailability , and nutritional epidemiology . Key themes include the comparative health effects of dairy versus meat fats, the role of the food matrix in nutrient delivery, and the potential risks and benefits of dietary shifts toward plant-based proteins. His publications appear in high-impact journals such as Nutrition Research Reviews , American Journal of Clinical Nutrition , and Clinical Nutrition . While specific scientific awards are not listed in the provided text, his extensive publication record and frequent collaborations with leading researchers underscore his influence in the field. He has contributed to major reviews and policy-relevant research on dietary fats, vitamin D, and sustainable nutrition. Professor Givens has supervised and collaborated with numerous researchers, though specific PhD students are not named in the provided materials. His work is often associated with research initiatives like the RESET study, focusing on dairy fat reformulation and cardiometabolic outcomes. He has not been indicated as retired or part-time, and remains an active contributor to academic discourse in nutrition and food science.

Antonella Di Pizioمشاهده پروفایل

دانشیار

• Computational Chemistry
• Molecular Modeling
• GPCR Research
• +۵ مورد دیگر

Prof. Dr. Antonella Di Pizio (born 1984) is an Associate Professor for Chemoinformatics and Protein Modelling at the Department of Molecular Life Sciences within the TUM School of Life Sciences at the Technical University of Munich. Since 2018, she has led the Molecular Modeling group at the Leibniz Institute of Food Systems Biology at TUM in Freising, Germany. Her academic journey includes a PhD in Pharmaceutical Sciences from the University of Chieti, Italy (2012), followed by research at Philipps University in Marburg, Germany, and a postdoc position at the Hebrew University of Jerusalem, Israel. Prof. Di Pizio's research focuses on computational approaches to understanding chemosensory G protein-coupled receptors (GPCRs), particularly taste and smell receptors. Her work combines molecular modeling, chemoinformatics, and structural bioinformatics to investigate the molecular basis of ligand recognition and activation mechanisms. Her group develops predictive models for screening and designing bioactive compounds relevant to food reformulation and therapeutic applications. Analysis of Prof. Di Pizio's publication record reveals a strong focus on bitter taste receptors, particularly TAS2R family members, and odorant receptors. Her research spans computational modeling of receptor-ligand interactions, development of predictive algorithms for taste compound identification, and investigation of the structural basis of chemosensory perception. Recent work demonstrates increasing integration of machine learning approaches with traditional molecular modeling techniques. Scientific Recognition: Leibniz Best Minds Programme for Women Professors (2022) Platinum Manfred Rothe Excellence Award in Flavor Research (2019) Bernardo Nobile doctorate award VIII Edition (2013) Keystone Symposia Future of Science Fund Fellowship (2017) Prof. Di Pizio serves on the editorial board of Frontiers in Molecular Biosciences and is a Working Group Leader and Management Committee member of the ERNEST Cost Action CA18133. She teaches courses including 'Modeling and simulations of Biological Macromolecules' and 'Drug and Protein Design' at TUM. Her Molecular Modeling group collaborates extensively with other research groups at the Leibniz-LSB@TUM on interdisciplinary projects focused on food systems biology. The Molecular Modeling group, established relatively recently at the institute, investigates food-relevant molecules and their interactions using computational tools including molecular docking, molecular dynamics simulations, pharmacophore modeling, QSAR, machine learning, and virtual screening. Their work aims to develop next-generation methodologies for food design that address current challenges in the food system.

• Nanomedicine
• Targeted Drug Delivery Systems
• Antimicrobial Peptides
• +۷ مورد دیگر

Rohan Shah is a Lecturer at Swinburne University of Technology's Department of Chemistry and Biotechnology, School of Science, Computing and Emerging Technologies. He holds a PhD from Swinburne, supported by the Victoria-India Doctoral Scholarship, and was awarded the Sparrho Early Career Researcher Prize for lipid nanoparticle work. His research focuses on nanomedicine, antimicrobial peptides, and sustainable biotechnology solutions for global health challenges. He has held academic roles at Swinburne and RMIT, including Lecturer and Academic Tutor, and is a registered pharmacist and Chartered Member of the Royal Australian Chemical Institute (RACI). Dr. Shah's research explores targeted drug delivery systems, systems biology, and metabolomics applications in food and environmental science. He has secured significant grants (e.g., $1.2M+ in external funding) and collaborates globally. His editorial roles include Frontiers in Sustainable Food Systems, Metabolites, and Food Science and Nutrition Cases. He has authored over 100 publications, with recent work addressing PFAS toxicity in wildlife, food additive health impacts, and nanoformulated drug delivery. Professional activities include serving as Treasurer of the RACI's Early Career Chemists Group and committee roles in the Young Chemists Group. His work spans 15+ years of grants, 99+ publications, and supervision of four HDR students. He advocates for food additive reformulation, sustainable technologies, and improved drug delivery systems.

Rishika Rishikaمشاهده پروفایل

دانشیار

• Social Media Analytics
• Multichannel Retailing
• Consumer Behavior
• +۲ مورد دیگر

Dr. Rishika Rishika is an Associate Professor of Marketing in the Department of Business Management at North Carolina State University's Poole College of Management, where she also serves as Director of the Master of Management Program in Marketing Analytics. She holds a PhD in Business Administration (Marketing) from the University of California, Irvine, and an MA in Economics from the Delhi School of Economics. Her research focuses on econometric modeling of consumer and firm decision-making in areas including: Social media and digital media analytics Multi-channel retail strategies Food marketing and consumer nutrition choices Loyalty program effectiveness Her work has been published in top-tier journals including Management Science, Journal of Marketing, and Harvard Business Review. Dr. Rishika's research has examined how reward programs influence long-term consumption patterns, the competitive effects of nutrition labeling, and strategies for leveraging social media content. She regularly contributes insights on customer experience personalization through digital technologies.

Or Avishay-Riziمشاهده پروفایل

استادیار

• Quantitative Marketing
• Industrial Organization
• Business Economics
• +۱ مورد دیگر

Or Avishay-Rizi is an Assistant Professor in the Department of Economics and Business at Pompeu Fabra University (UPF), Barcelona, holding a Severo Ochoa Researcher position. His work centers on quantitative marketing and empirical industrial organization, with a specialized focus on Israeli retail markets and regulatory policy impacts. Education PhD in Business Economics and Strategy, Coller School of Management, Tel Aviv University. His research examines firms' strategic responses to regulatory interventions and consumer behavior dynamics, particularly in supermarket pricing and nutritional labeling contexts. He employs empirical methods to analyze real-world policy experiments, such as international price display regulations and warning label implementations, revealing how firms adapt product formulations and pricing strategies to mitigate consumer backlash. Recent publications investigate regulatory shaming effects on price fairness, nutritional labeling-induced reformulation, and public-private firm responses to market interventions. These studies demonstrate significant behavioral shifts—such as 8% average price reductions following international price disclosures and targeted product redesigns to avoid warning labels—with implications for optimal policy design and competitive strategy. Research Affiliation Severo Ochoa Researcher at UPF. His findings have garnered substantial media attention across Israeli national platforms including Yedioth Ahronoth, Channel 12 Morning Show, and Globes. While no formal advising relationships or grant details are specified, his active working paper pipeline and institutional research role indicate ongoing empirical projects in retail economics.

• Food Science and Technology
• Plant-Based Proteins
• Edible Coatings and Films
• +۳ مورد دیگر

Ana Catarina Leite is a Researcher at the Center for Biological Engineering (Universidade do Minho), specializing in food science and biotechnology. Her work focuses on plant-based proteins, edible delivery systems, and functional food materials. She holds a Master's in Chemical and Biological Engineering from Universidade do Minho. Research interests include: - Development of protein aerogels for food applications - Antiviral edible coatings and films - Processing technologies for food safety enhancement - Formulation of sustainable plant-based alternatives for bakery products Recent publications explore topics such as electrical field effects in food processing, functional characterization of plant proteins, and anti-SARS-CoV-2 edible materials. She collaborates actively on projects like PROVEGG4PASTRY targeting industrial pastry innovation. Key contributions include: • Conference presentations at Gums & Stabilisers and Food Proteins Conferences • Journal articles in Food Hydrocolloids , Trends in Food Science & Technology , and Food Microbiology • Development of anti-viral food packaging solutions