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 .
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.
Christine Clark, MD, MSc is an attending laryngologist at Weill Cornell Medicine’s Sean Parker Institute for the Voice and Assistant Professor in the Department of Otolaryngology-Head and Neck Surgery at Weill Cornell Medical College. She earned her B.A. from the University of Pittsburgh (2011) and her M.D. from Pennsylvania State University College of Medicine (2017), followed by residency at Georgetown University Medical Center and a fellowship in Laryngology at Weill Cornell, where she also obtained a master’s degree in Clinical and Translational Science. B.A. - University of Pittsburgh (2011) M.D. - Pennsylvania State University College of Medicine (2017) Residency - Georgetown University Medical Center Fellowship - Sean Parker Institute for the Voice (Laryngology) Master’s - Clinical and Translational Science at Weill Cornell Dr. Clark specializes in evaluating and treating swallowing, voice, and airway disorders. Her research focuses on chronic cough, laryngeal hypersensitivity, and benign phonotraumatic vocal fold lesions. She has developed clinical tools like the 3D-printed injection laryngoplasty simulator and quality improvement initiatives for surgical airway management. Her clinical work and research span topics such as vocal fold hemorrhage management, pharyngeal residue quantification in dysphagia, and granuloma as markers of malignancy. Recent publications emphasize global otolaryngology capacity building and performer-specific voice injury care. Scientific awards include: Teaching awards for excellence in medical student education during residency Dr. Clark is affiliated with the Sean Parker Institute for the Voice at Weill Cornell Medicine and serves as an Assistant Professor of Otolaryngology.
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.
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.
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 .
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.
Mischa Billing is a Senior Lecturer at Örebro University specializing in Culinary Arts and Meal Science. She is actively involved in research on sensory experiences, wine studies, and food pairing. Her work spans across multiple disciplines including haptics, olfaction, and culinary traditions. Her research interests focus on the intersection of sensory perception and culinary practices. Billing explores how sound affects taste perception, develops haptic attribute models for food design, and investigates improved sensory experiences for the elderly. Her work in sommelier training and critical attribute techniques bridges traditional culinary knowledge with scientific approaches to sensory evaluation. Analysis of her publications reveals a strong focus on practical applications of sensory science in culinary contexts. Her work spans from theoretical explorations of wine tasting as embodied knowledge to practical guides for food and beverage pairing. The recurring themes include sensory integration, cultural contexts of food consumption, and innovative methods for enhancing meal experiences. Gastronomic Academy's Silver Medal Wine Profile of the Year Nose of the Year Honorary Truffle of the Year Billing has served as general secretary of the International Sommelier Association (ASI) and is a member of the Wine Academy in Sweden. She has extensive experience in evaluating diverse products including Swedish tap water and apple juice. Her media presence includes serving as a jury member on TV4's Sweden's Master Chef and delivering radio talks for Sveriges Radio. She leads several research initiatives including the Sense Lab, which focuses on future sensory experiences, and participates in research groups examining meals from social and cultural perspectives. Her projects like 'Rewine The World' demonstrate interdisciplinary approaches to reducing food waste through innovative culinary methods.
Professor Ingrid Undeland leads the Marine research group at the Division of Food and Nutrition Science, Department of Life Sciences at Chalmers University of Technology. She is a distinguished researcher with expertise spanning marine food science, lipid chemistry, and blue biorefining, having established herself as a leading figure in sustainable seafood research and marine biotechnology. Her educational background includes food science studies from Linnaeus University and a PhD in bioscience from Chalmers University of Technology and SIK (now RISE). Between 1999-2002, she was a post-doctoral fellow at University of Massachusetts Marine Station, which significantly shaped her research trajectory in marine food science. Professor Undeland's research focuses on pioneering next-generation seafood through innovative value chains from seaweed, small pelagic fish, fish side streams, mussels, and microalgae. Her specialized expertise lies in marine lipids and proteins, particularly their stabilization, isolation from complex sources, and nutritional properties including digestibility. She has extensive experience with antioxidant strategies using plant-derived side streams or extracts and fundamental studies of fish hemoglobins as pro-oxidants. Her work also encompasses innovative technologies for biomass fractionation and nutrient recycling to build blue biorefineries, along with in vitro digestion models and general seafood analytics. Beyond marine research, she explores filamentous fungi as sustainable alternative food protein sources. The trends in her recent publications reveal a strong emphasis on valorizing marine resources through advanced processing techniques. Her work increasingly focuses on sustainable extraction methods for seaweed proteins, particularly Ulva fenestrata, and developing antioxidant strategies using berry side streams to stabilize fish proteins. There's a growing interest in understanding the nutritional properties and digestibility of alternative marine proteins, along with environmental assessments of processing technologies. Her research consistently bridges fundamental science with practical applications for creating sustainable seafood value chains. Swedish representative in Nordic Lipidforum, WEFTA, and EuCheMS Editorial board member of Journal of the Aquatic Food Product Technology Member of the National Committee for Nutrition and Food Science at the Royal Swedish Academy of Sciences Co-founder of the startup company AquaFood H-index of 47 according to Google Scholar Professor Undeland has an extensive record of academic mentorship, having supervised or currently supervising 23 PhD students, 14 postdoctoral researchers, and examining over 25 MSc students. Her research is supported by numerous grants, including the WaSeaBi Project which focuses on valorizing seafood side-streams through holistic value chain design. She collaborates with various industry partners and academic institutions across Europe. Her laboratory includes technicians Dr. Karin Larsson and Dr. Rikard Fristedt, and she leads a dynamic research team working on multiple projects related to marine biorefining and sustainable seafood development. Her research group operates within well-equipped facilities at Chalmers University, with specialized laboratories for marine food analysis, protein extraction, lipid oxidation studies, and in vitro digestion modeling. The team also maintains cultivation systems for seaweed and filamentous fungi, enabling integrated research from raw material production to final product development.
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.
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.
Jun.-Prof. Dr. Christian Krupitzer is a Tenure Track Professor in Food Informatics at the University of Hohenheim's Institute of Food Science and Biotechnology, part of the Faculty of Natural Sciences. He leads the Department of Food Informatics and is a member of the Computational Science Hub (CSH). His research focuses on self-adaptive software systems, machine learning (especially edge computing), IoT technologies, and software engineering applied to food processing and agricultural systems. Education: PhD in Business Information Systems (Dr. rer. pol.), University of Mannheim (2018) M.Sc. and B.Sc. in Business Information Systems, University of Mannheim (2010–2012) High School Diploma (Abitur) from Wilhelmi-Gymnasium Sinsheim (2007) Research Interests: Krupitzer’s work integrates computational methods with food science, emphasizing adaptive systems for food quality monitoring, IoT in agriculture, and machine learning for predictive analytics. He explores edge computing’s role in real-time decision-making and secure group communication schemes for IoT networks. Publications: His recent work spans predictive maintenance in Industry 4.0, digital twins in food systems, and blockchain applications in supply chain authentication. The articles highlight trends in interdisciplinary approaches combining AI, IoT, and domain-specific challenges in food production and logistics. Awards: No scientific awards explicitly listed in the provided materials. Grants & Advising: While specific grants are unmentioned, his roles as department head and tenure-track professor suggest involvement in research funding. No formal advisee list provided, though his team includes postgraduate researchers like Dana Jox, Daniel Einsiedel, and others. Labs & Teams: Leads the Food Informatics department and collaborates with the Computational Science Hub. His team focuses on developing innovative solutions for food systems through computational methods.
Miguel Ângelo Cerqueira is a Research Fellow at the International Iberian Nanotechnology Laboratory (INL) in Braga, Portugal. He holds a PhD in Biological Engineering from the University of Minho (2010) and served as an Assistant Professor there from 2011 to 2016. His research focuses on biopolymers, edible films, nanotechnology, and sustainable food packaging. Cerqueira has led numerous projects funded by agencies like FCT and Horizon 2020, addressing topics such as antimicrobial coatings, functional food delivery systems, and circular economy materials. Education: PhD in Biological Engineering, University of Minho (2006–2010) Bachelor's Degree in Biological Engineering, University of Minho (2000–2005) Research interests span biodegradable packaging materials, nanostructured systems for food applications, and valorization of agro-industrial byproducts. His work combines material science with food technology to develop eco-friendly solutions, such as edible coatings, oleogels, and active packaging. Recent trends in his publications focus on antimicrobial nanocomposites, recyclable food packaging, and functional foods enriched with bioactives like resveratrol and β-carotene. Awards: Best PhD Thesis Award (2011), University of Minho Young Scientist Award (2014), IUFoST World Congress Advising and Grants: Currently supervising 3 MSc and 2 PhD students. Has co-supervised 10 students and led over 30 funded projects. His work includes collaborations with industry partners like 2BNanoFood and Improveat, focusing on innovations like bioplastic packaging and functionalized food systems. Labs/Teams: Active in multidisciplinary teams such as the European Network for Gastrointestinal Health Research (ENGIHR) and COST Actions on food packaging and nanofiber composites. His lab develops nanosensors for food quality assessment and smart packaging materials with self-degradability.
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.
Dr. Janie McClurkin Moore is an Assistant Professor in the Department of Biological and Agricultural Engineering at Texas A&M University, part of the College of Agriculture & Life Sciences. Her research focuses on post-harvest technologies, food safety, and innovative engineering education strategies. She holds a PhD in Agricultural and Biological Engineering from Purdue University and has extensive expertise in applying cold plasma technology to agricultural challenges. Education: B.S., Bio-Environmental Engineering, North Carolina A&T State University (2006) M.S.A.B.E., Agricultural and Biological Engineering, Purdue University (2009) Ph.D., Agricultural and Biological Engineering, Purdue University (2015) Research interests span post-harvest treatment innovations, biomass valorization, and educational methodologies. Her work emphasizes non-thermal plasma applications for food safety, mycotoxin mitigation, and sustainable agriculture practices. Publications reveal a strong focus on plasma technology for pest control, food preservation, and hydroponic systems. Her engineering education research explores inclusive pedagogy and curriculum development in diverse educational settings. Advising and grants include contributions to the NSF Convergence Accelerator project addressing food security in extreme environments. She is affiliated with Texas A&M AgriLife Research, advancing applied agricultural solutions through interdisciplinary collaboration.
