Dr. Marie Alminger is a Senior Researcher at Chalmers University of Technology , specializing in Food and Nutrition Science . Her work focuses on bioactive compounds in foods, sustainable processing techniques, and valorization of agricultural and marine by-products. Circular utilization of banana pulp, fish co-products, and berry residues Innovative pH-shift processing with antioxidant-rich materials International projects targeting food safety in East Africa Research trends emphasize in vitro digestion models , lipid oxidation control , and cross-processing methods integrating marine and agricultural streams. Publications span Food Chemistry , Molecular Nutrition & Food Research , and Journal of Agricultural and Food Chemistry , reflecting multidisciplinary approaches to food functionality and sustainability.
Prof. Keikhosro Karimi is a Professor in the Department of Bio-engineering Sciences at Vrije Universiteit Brussel. His research focuses on sustainable biorefinery systems, waste valorization, and biofuel production. Key areas include biomass pretreatment, bioenergy optimization, and circular economy strategies for industrial and agricultural residues. Research Projects STEP-Chem (2025–2029): Technological strategies for a sustainable chemical industry. IPSU 2024: Smart biorefinery concepts for municipal biowaste valorization in Europe. Research Interests Prof. Karimi’s work integrates advanced pretreatment technologies, machine learning optimization, and life cycle assessment to address sustainability challenges in bioenergy systems. He explores innovative approaches for converting lignocellulosic biomass, marine macroalgae, and food industry byproducts into biofuels, biochemicals, and high-value materials. Recent Contributions Recent studies highlight breakthroughs in ultrasound-assisted biomass processing , fish waste biorefining , and blockchain-enabled food waste management . His work emphasizes scalability, economic viability, and environmental impact mitigation in bioprocess design. Grants & Collaborations Active collaborations include EU-funded initiatives and industry partnerships focused on bio-based economies. Ongoing projects aim to harmonize technological, socio-economic, and environmental dimensions of sustainable chemical production.
Jennifer Burgain is a Lecturer at the University of Lorraine, France, specializing in physical chemistry and food process engineering. Her research focuses on food powder characterization, microencapsulation of probiotics, and the impact of processing/storage on technofunctional properties. Research Interests: Multi-scale analysis of food powders (agro-resources/co-products) Atomic Force Microscopy (AFM) for nanoscale particle characterization Glass transition effects on powder stability Microencapsulation of probiotics using dairy matrices Optimization of dairy powder processing parameters Scientific Awards: FIL France grant (2011) for probiotic encapsulation research Publications & Projects: Author of ~50 peer-reviewed articles, 6 book chapters, and 2 patents. Principal investigator for the ANR-funded ExPowSE project (2022-2026) analyzing plant-origin food powders. Teaching: Heads the Master 2 MILQ program on dairy industries and quality. Supervises practical process engineering work and teaches physicochemistry/biochemistry of milk proteins.
Zandrie Borneman is an Associate Professor at Eindhoven University of Technology's Department of Chemical Engineering and Chemistry, specializing in membrane materials and processes. His research focuses on designing sustainable polymer membranes for molecular separation and process applications, emphasizing 'recycle, reuse, reduce' principles. He holds a PhD from the University of Twente (2006) and previously worked at Wageningen University (1995–2001) and the University of Twente's Membrane Technology Group (2001–2016). Education: BSc in Laboratory Engineering, Saxion University of Applied Sciences (1991) PhD in Membrane Technology from University of Twente (2006) Research Interests: Membrane chemistry, morphology optimization, sustainable separations, and applications in energy storage (e.g., flow batteries) and waste valorization. His work aligns with UN SDGs on clean energy and sustainable consumption. Recent Trends in Articles: Focus on recyclable membranes, advanced separation technologies (e.g., organic solvent nanofiltration), and energy storage systems like acid-base flow batteries. Collaborations highlight interdisciplinary approaches in materials science and environmental engineering. Grants/Projects: Active in EU-funded projects like NEWBAT (2023–2027) for cost-effective redox flow batteries and PHA recovery initiatives (2022–2026). Manages the Membrane Materials and Processes group, contributing to 87+ research outputs. Labs/Teams: Leads the Membrane Materials and Processes research group, collaborating with EIRES (Eindhoven Research on Energy and Sustainability). Engages in cross-disciplinary teams for membrane innovation and sustainable process development.
Prafulla Salunke is an Assistant Professor in the Department of Dairy and Food Science at South Dakota State University (SDSU). He holds a B.S. and M.S. in Dairy Technology from Gujarat Agricultural University (1993–1996) and a Ph.D. in Biological Sciences focusing on Dairy Manufacturing from SDSU (2013). His academic responsibilities include teaching courses such as DS 492 (Multidisciplinary Project), DS 442 (Dairy Product Development), and DS 731 (Lab Techniques in Dairy Science). Salunke’s research focuses on cheese technology, dairy ingredient development, and enzyme applications. Specific interests include optimizing cheese functionality, developing novel dairy-based ingredients, and exploring enzyme-driven protein modifications. He has advised two doctoral, six master’s, and one undergraduate student. Professional affiliations include the American Dairy Science Association, Institute of Food Technologists, and Gamma Sigma Delta. He has held roles like advisor at the North Central Cheese Industry Association and PI of the Institute for Dairy Ingredient Processing at SDSU. His work experience includes R&D coordination at Saputo Cheese (2013–2021) and managerial roles at AmulFed Dairy and cooperative dairies in India (1993–2007). Salunke has published 20 peer-reviewed papers, 26 conference presentations, and six invited talks. His research spans cheese texture analysis, ingredient functionality, and dairy processing innovations.
Patrizia Proia is an Associate Professor at the University of Palermo, Department of Psychological, Pedagogical, Physical Exercise and Training Sciences. Her research focuses on exercise physiology, sports genetics, and neurobiological mechanisms linked to physical activity. She teaches courses in biochemistry, physiology of nutrition, and sports training adaptation. Current research on microbiome-exercise interactions Developing protocols for MS and Parkinson's rehabilitation Investigating genetic polymorphisms in elite athletes Exploring nutrigenomics and functional foods Recent publications analyze: Muscle regeneration through probiotic supplementation Impact of nanotechnological devices on pain management Epigenetic regulation of executive functions Bone health in gymnasts and cancer patients Role of gut microbiome in exercise response
David A. Mills is a Distinguished Professor in the Department of Food Science and Technology and Viticulture & Enology at the University of California, Davis, holding the Peter J. Shields Chair in Dairy Food Science. His research focuses on the molecular biology and ecology of beneficial bacteria in gut health and fermented foods, particularly the role of human milk oligosaccharides (HMOs) in infant nutrition and microbial symbiosis. He leads a lab translating microbiome science into commercial innovations, such as probiotic development and food biotechnology. Dr. Mills has mentored over 30 graduate students and postdoctoral researchers, generating over 210 publications. His work spans glycomics, microbiome analysis, and food processing technologies. Notable contributions include seminal studies on lactic acid bacteria and bifidobacterial genomics, and the creation of the Davis Food Glycopedia. Awards include the American Academy of Microbiology Fellowship (2015), Clarivate Analytics' Highly Cited Researcher designation (2018–2024), and the UC Davis Distinguished Professor title (2024). His research has launched multiple startups and influenced global food science and public health initiatives. Research themes emphasize interdisciplinary approaches to understanding microbiome-host interactions, pre/probiotic efficacy, and sustainable food systems. Current projects investigate dietary carbohydrates' impact on health, microbial fermentation dynamics, and engineered plant systems for producing HMO analogs.
Fabio Favati is an Associate Professor of Food Science & Technology at the Department of Biotechnology , University of Verona. He holds roles including member of the Faculty Board of PhD in Smart Agrifood Sciences and Biotechnology Teaching Committee. His research focuses on sustainable food processing, agro-food by-product valorization using green technologies (e.g., supercritical fluids and NADES), and sensory analysis. He leads the Supercritical Fluid Lab and Sensory Analysis Lab (ISO 8589:2007-certified) at the Department. Education & Experience : Curriculum includes extensive contributions to food innovation and sustainability. Teaching spans courses like Food Processing & Preservation Technologies, Food Product Development, and Quality Management in the Food Industry across multiple academic programs. Research Interests : Development of eco-friendly extraction methods (e.g., NADES for carotenoids/anthocyanins), functional food fortification, and holistic food preservation integrating sensory evaluation. Projects include valorizing olive oil by-products, microalgae biomass, and pumpkin/radicchio wastes. Collaborates with local/national industries. Grants & Projects : Leads initiatives like SustaIn4Food (2020–) for sustainable agro-food processes and functional food development. Engages in industry partnerships for product innovation (e.g., fortified chocolate, low-FODMAP foods). Labs & Facilities : Manages advanced labs for supercritical fluid technology and sensory analysis. Equipment includes high-pressure reactors (up to 100 MPa) and computerized sensory data systems.
Professor Krystyna Prochaska is a distinguished academic at the Poznań University of Technology, Faculty of Chemical Technology, Institute of Chemical Technology and Engineering. She holds the academic title of Professor of Chemical Sciences, awarded in 2011, following her habilitation in 1999 and PhD in 1986, all from the Poznań University of Technology. Currently serving as Deputy Director of the Doctoral School and Head of Doctoral Studies, she also manages the ISD NanoBioTech project under the Knowledge Education Development operational program. Her research focuses on surface phenomena at phase boundaries, biomimetic systems, membrane separation techniques, and bioprocess engineering. Professor Prochaska has developed expertise in Langmuir and Langmuir-Blodgett techniques for studying interfacial phenomena, with applications spanning pharmaceutical development, biomaterials, and bioproduct recovery. Her work bridges fundamental surface science with practical applications in food technology, pharmaceuticals, and environmental engineering. Analysis of her recent publications reveals a strong focus on membrane processes, particularly forward osmosis applications for concentrating bioactive compounds from fermentation broths, pectin recovery from apple pomace, and development of natural surfactants as alternatives to combat antibiotic resistance. Her research demonstrates consistent innovation in membrane technology and interfacial phenomena across multiple disciplines. Professor Prochaska has received recognition through her leadership roles in various academic committees, including membership in the Scientific Council of the Department of Chemical Sciences at the Faculty of Physics of the Polish Academy of Sciences, and participation in numerous disciplinary councils and program committees at her institution. She has successfully supervised 19 doctoral students, with recent dissertations focusing on membrane processes for bioproduct recovery, biomimetic systems, and mucoadhesive polymers. Her collaborative network extends to institutions including Poznań University of Medical Sciences, Jagiellonian University, Adam Mickiewicz University, and international partners in Bulgaria and Australia.
Ali Khoddami is a Lecturer in Food and Nutrition Science at the University of Sydney, School of Life and Environmental Sciences. He holds a PhD in Agriculture (Food Chemistry) from the University of Sydney (2016) and has conducted extensive research on sustainable crop production, food waste valorization, and poultry feed optimization. His work aligns with the university's Sydney Environment Institute and Sydney Institute of Agriculture initiatives. Educations: BSc (Agricultural Engineering, Azad University, 2001), MSc (Food Technology, University Putra Malaysia, 2009), PhD (Food Chemistry, University of Sydney, 2016) Research Interests: Climate change impacts on crops, sustainable food systems, chemical contaminant mitigation, and Australian native grain utilization. Dr. Khoddami’s research explores innovative solutions for sustainable agriculture, including heat-tolerant wheat varieties and value-added uses of agricultural waste. He has supervised 16 Honours students and one MAgrEnv student, notably Juliet Garland, who won national and state awards for her work converting brewers’ spent grain into nutritious food products. Awards: SEMCAN Good Mentor Award (2021), Faculty of Science Teaching Award (2024) His teaching spans courses on food product development, quality assurance, and future foods. Current projects include ARC-funded research on Australian indigenous grains and soil management in Papua New Guinea cocoa farming.
Ning Xiang is an Assistant Professor in the Department of Agricultural, Food & Nutritional Science at the University of Alberta, within the Faculty of Agricultural, Life and Environmental Sciences. He holds a PhD from Purdue University and specializes in cellular agriculture, focusing on cultivated meat production and sustainable food systems. His research integrates cell biology, biomaterials engineering, and bioprocess optimization to address environmental and ethical challenges in conventional meat production. Education PhD in [Discipline], Purdue University, West Lafayette, USA Research Interests Dr. Xiang’s work centers on advancing cultivated meat technology through interdisciplinary approaches: Cell Line Development : Establishing stable cell lines from animal species for scalable meat production Biomaterials : Designing edible scaffolds (e.g., soy amyloid fibrils, bacterial cellulose) to mimic meat textures Bioreactor Engineering : Innovating systems for high-density cell culture and nutrient delivery Food Safety : Assessing nutritional value and safety protocols for novel cultured meat products Teaching He instructs courses such as Food Safety , Advanced Foods , and Advanced Agri-Chemical Analysis , emphasizing emerging technologies and food innovation. Advising & Grants Dr. Xiang mentors graduate students and postdocs in multidisciplinary teams. His lab actively seeks researchers with expertise in cell biology, bioprocess engineering, and food chemistry. Current projects aim to optimize bioreactor scalability, reduce production costs, and enhance product sensory qualities. Labs/Teams His research group collaborates across disciplines to develop next-generation cellular agriculture solutions, focusing on preclinical and pilot-scale production challenges.
Maria Dolors Parés Oliva is an Associate Professor in the Department of Chemical, Agricultural and Agri-Food Technology Engineering at the University of Girona, where she teaches in agri-food programs at the School of Engineering. She is the Director of the Institute of Agri-Food Technology (INTEA) and Coordinator of the Doctoral Program in Technology at UdG, demonstrating strong leadership in academic and research administration. Her research focuses on the sustainable valorization of food industry by-products, particularly the development of functional food ingredients from porcine blood proteins. This work lies at the intersection of food science, green chemistry, and sustainable processing technologies. She is an active researcher affiliated with the Agri-Food Technology Research Group at INTEA, contributing to innovation in food technology and graduate training through doctoral supervision. ORCID: 0000-0001-8438-5371 Dr. Parés Oliva plays a central role in research management and doctoral education at the University of Girona, overseeing the INTEA institute and guiding the academic direction of the Technology Doctoral Program. While specific grants are not listed, her leadership positions indicate active involvement in funded research and collaborative projects. She is based at the P1 Building, Room 060, on the Maria Aurèlia Capmany campus in Girona, and can be reached at dolors.pares@udg.edu or by phone at +34 972 418 347.
Alba Ester Illera Gigante is a Researcher in the Department of Biotechnology and Food Science at the Faculty of Sciences, University of Burgos, specializing in sustainable food processing technologies and biomass valorization through non-thermal methods. She earned her PhD in 2019 from the University of Burgos with the thesis "Study of non-thermal technologies to preserve the quality of fresh foods," supervised by Dr. Teresa Sanz Díez and Dr. Sagrario Beltrán Calvo. Her research focuses on Food Biotechnology and Sustainable Food Processing , with expertise in Non-thermal Food Preservation using subcritical water, high-pressure carbon dioxide, and cold plasma systems. She pioneers Biomass Valorization techniques for agricultural residues (corn stover, okara) and food industry byproducts (fish waste, brewer's spent grain) to produce furfural, lactic acid, and protein hydrolysates while addressing Food Safety through microbial decontamination. Analysis of her 15 most recent publications (2022-2025) reveals dominant work in subcritical water-CO 2 systems for biomass conversion, with secondary emphasis on cold plasma applications for poultry decontamination. Her studies consistently feature kinetic modeling, process optimization, and sustainability assessments across biorefinery cascades. Dr. Illera Gigante actively supervises graduate theses as indicated by her departmental profile's "Theses" section and secures research funding through the Consolidated Research Unit 128. She has developed multiple experimental protocols for enzyme inactivation and value-added compound extraction. She leads the BIOIND Industrial and Environmental Biotechnology research group, operating advanced laboratories for non-thermal processing, kinetic studies, and product characterization focused on creating scalable eco-friendly food technologies.
Francesca Demichelis is a Fixed-term Researcher at the Politecnico di Torino , Department of Applied Science and Technology (DISAT). She contributes to the Politecnico University Centre for Social Affairs and participates in multiple academic colleges including Architecture and Design, Chemical and Materials Engineering, and Electronic/Telecommunications/Physics Engineering. Her research focuses on chemical engineering, sustainable energy, waste management, environmental chemistry, and circular economy . Research Themes : Waste valorization, biochar technology, anaerobic digestion, biorefinery processes, sustainable material production, climate action Key Projects : Hydrothermal liquefaction of digestate, microalgae-based bioremediation, enzymatic pre-treatments for biogas optimization Her recent publications demonstrate expertise in biochemical processes, waste-to-resource systems, and environmental technology , with particular emphasis on food waste, agro-industrial residues, and composite material recycling. She supervises three PhD students in Chemical Engineering and collaborates on interdisciplinary courses related to circular platforms, biochemical plants, and sustainability in chemical industry.
Sushil Dhital is an Associate Professor in the Department of Chemical Engineering at Monash University, where he has been since July 2019. His research focuses on the structure-property-function-health relationships of food and food ingredients, particularly leveraging interdisciplinary approaches from physics, chemistry, biology, and engineering. He is actively involved in editorial roles, serving as Editor for Carbohydrate Polymers and on the Editorial Boards of Food Hydrocolloids , Food Chemistry , and Bioactive Carbohydrates and Dietary Fibre . Additionally, he chairs the Australasian Grain Science Association (AGSA), which promotes collaboration among grain scientists, students, and industry professionals. Dr. Dhital holds a PhD in Food Technology from The University of Queensland (2011), an M.Tech in Food Technology from Tribhuvan University (2007), and an MBA from Tribhuvan University (2000). His academic journey includes a research fellowship at UQ, where he studied starch-plant cell wall interactions, before transitioning to Monash. His research interests are centered on plant molecular structures and their macroscopic implications for food, health, and product development. He employs in vitro digestion and fermentation models to investigate nutritional and processing functionalities. Key areas include starch granule structure, enzyme interactions, legume processing, and high-value ingredient extraction from by-products. His work contributes to UN Sustainable Development Goals related to sustainable food systems and improved health outcomes. Dr. Dhital leads multiple research projects as Primary Chief Investigator (PCI), such as the "Digital Twin of Plant Protein Extruder" (2024–2028) and "Walnut processing & by-product utilisation" (2024–present). He also collaborates globally on topics like legume and cereal processing, aiming to bridge nutritional gaps and enhance food sustainability.
