جست‌وجوی استاد و پژوهشگر

• Gastronomy
• Culinary Arts
• Sustainable Gastronomy
• +۵ مورد دیگر

Dr. Özkan SÜZER serves as a Lecturer at Karabük University's Safranbolu Faculty of Tourism in the Department of Gastronomy and Culinary Arts. With a full-time academic appointment since 2023 (previously serving as a Research Assistant from 2017-2023), he has established himself as a dedicated educator and researcher in culinary sciences. His academic journey includes a PhD in Gastronomy and Culinary Arts from Balıkesir University (2018-2022), a Master's degree from Gaziantep University (2016-2018), and undergraduate studies at the same institution (2012-2016). Dr. Süzer's research interests span sustainable gastronomy, culinary arts, local food systems, neurogastronomy, and the intersection of technology with food practices. His scholarly work demonstrates a consistent focus on both theoretical and practical aspects of gastronomy, with particular attention to sustainability issues in food systems and tourism contexts. Analysis of his recent publications reveals a strong emphasis on contemporary challenges in the culinary field, including digital transformation in restaurants, sustainable food consumption behaviors, and the application of emerging technologies like 3D printing in culinary contexts. His work frequently examines the relationship between local food experiences and tourism, contributing valuable insights to the rapidly growing field of gastronomic tourism. Active researcher with 49 total publications accordingli to institutional metrics Current researcher on the internationally supported 'Master Chef Simulator: Sustainable Gastronomy Training Through VR' project (2024-2026) Supervises master's students on topics related to sustainability in Michelin restaurants and local food experiences Teaches comprehensive curriculum spanning foundational and specialized topics in gastronomy Dr. Süzer's academic contributions reflect his commitment to advancing knowledge in gastronomy through rigorous research, innovative teaching methods, and international collaboration. His work bridges traditional culinary practices with contemporary technological and sustainability challenges, positioning him as a relevant voice in modern gastronomic scholarship.

• Flavor Chemistry
• Sustainable Materials
• 3D Printing
• +۴ مورد دیگر

Matthew Hartings serves as Associate Professor in the Department of Chemistry at American University, where his interdisciplinary research bridges materials science and food chemistry. His work spans flavor stability analysis, sustainable packaging development, and innovative 3D printing applications for medical and environmental solutions. A prominent science communicator, he authored 'Chemistry in Your Kitchen' and contributes to the National Academy of Sciences' 'Chemists in the Kitchen' video series, with features in The Today Show, NPR, and The New York Times. His research program emphasizes: Flavor Chemistry: Investigating chemical stability in culinary applications Sustainable Materials: Designing eco-friendly packaging alternatives 3D Printing Innovation: Creating functional materials for medical devices Citizen Science: Engaging communities in food system resilience research Recent publications demonstrate his focus on community-driven sustainability frameworks through the NSF-funded RECIPES Network, particularly the 2024 Guiding Principles document and 2023 Year 2 Report. These works integrate climate science, food systems analysis, and equity-centered research methodologies. Hartings actively mentors students as faculty co-advisor for the 'Food Fueled' research journal and leads AU's RECIPES Network initiatives, which include educational programming and community partnerships. His lab explores biomineralization techniques to develop next-generation sensors and catalysts while maintaining strong public engagement through media appearances and educational outreach.

Anne-Marie Glosterمشاهده پروفایل

استاد آموزشی

• Culinary Nutrition Science
• Food Science Education
• Healthy Eating Behaviors
• +۶ مورد دیگر

Anne-Marie Gloster is an Associate Teaching Professor in the Department of Epidemiology and Nutritional Sciences Program at the University of Washington School of Public Health. She specializes in culinary nutrition education and has designed innovative courses including Culinary Nutrition Science (the first cooking course at UW since home economics was removed 30 years ago) and Coffee: From Cultivation to Cupping. Her educational journey began with a BS in Food Science and Human Nutrition from North Carolina State University (1989), followed by an MPH in Nutrition from UNC Chapel Hill (1991), and culminated with a PhD in Educational Leadership, Policy Analysis from NC State (1996). Gloster's research focuses on how culinary arts and food science education can result in measurable positive changes in healthy eating behaviors, and whether measures of kitchen literacy serve as indicators of health status. Her work addresses important public health challenges including rising obesity rates and food insecurity on college campuses. She previously served as chief clinical dietician and assistant director of nutrition and food services at UNC Hospital, and brings practical food industry experience from working as a bartender, coffee roaster, and gourmet food store manager before returning to academia. As an educator, Gloster emphasizes the connection between food, culture, and health, advocating for cooking as a pathway to sustainable healthy eating. She believes that 'good nutrition comes from great food' and works to equip students with culinary confidence and nutrition knowledge to improve their eating habits.

Carolin Kosuchمشاهده پروفایل

استاد

• European Cultural History
• Modern Jewish History
• History of Religion
• +۵ مورد دیگر

PD Dr. Carolin Kosuch is a Privatdozent representing the Chair of Modern and Contemporary History at Georg-August University of Göttingen since Winter Semester 2023/24, following the passing of Prof. Dr. Rebekka Habermas. She holds a habilitation from the Philosophy Faculty of Göttingen (July 2023) and serves as Associate Director of the International Society for Historians of Atheism, Secularism, and Humanism (ISHASH), while co-editing the journal Secular Studies. Her academic journey includes research positions at the Simon-Dubnow-Institute in Leipzig, the German Historical Institute in Rome, and TU Braunschweig. Her research traverses European cultural history of the 19th-20th centuries with specialized focus on modern Jewish history, religious nonconformism, and secularism. Kosuch's scholarly output reveals a consistent trajectory examining how secular worldviews manifested in urban spaces, death practices, and intellectual networks across Europe. Her monograph Die Abschaffung des Todes: Säkularistische Ewigkeiten vom 18. bis ins 21. Jahrhundert (2024) represents a culmination of her longstanding interest in secular approaches to mortality, while her earlier work Missratene Söhne. Anarchismus und Sprachkritik im Fin de Siècle (2015) established her expertise in radical intellectual history. Analysis of her 15 most recent publications shows remarkable thematic coherence across diverse publication venues, with consistent exploration of secular alternatives to religious frameworks in urban planning, death rituals, gender performance, and intellectual networks. Her scholarship frequently employs transnational and comparative methodologies, examining connections between German, Italian, and broader European contexts. Recent work demonstrates increasing engagement with material culture approaches to secularism while maintaining strong textual analysis foundations. Doctoral Scholarship, Studienstiftung des deutschen Volkes (2010-2013) Fellow, KFG 'Religion and Urbanity: Reciprocal Formations', University of Erfurt (2023) Upcoming Fellowship, Institute for the History of German Jews, Hamburg (2025) Kosuch has supervised over 30 bachelor's, master's, and doctoral theses on topics spanning Jewish history, secularism, urban history, and gender studies. Her teaching portfolio includes innovative courses on socialist kitchens, food history, nonreligion, and city utopias. She participates in significant collaborative projects including the Göttingen Colonial Exhibition and maintains active membership in the Working Group for Recent Italian History and German Historical Association. Her upcoming research continues to explore intersections of urban spaces, secular practices, and Jewish intellectual history, with particular attention to death rituals and material culture approaches to nonreligion.

Phil Crispoمشاهده پروفایل

مدرس

• Culinary Arts
• Culinary Education
• Baking and Pastry
• +۳ مورد دیگر

Phil Crispo is a Chef Instructor at The Culinary Institute of America (CIA) in Hyde Park, NY, where he has been a faculty member since 2005. Previously serving as Assistant Professor in Culinary Arts, he teaches in both degree programs and the Continuing Education Department while leading The Escoffier Restaurant as executive chef—a student-staffed establishment that provides real-world culinary training. His educational background includes: Advanced Culinary Diploma from the Craft Guild of Chefs (London) Pâtisserie and Baking Certification from Perth Technical College (Scotland) Certified Hospitality Educator (CHE) ProChef Level III (PCIII) and Certified Executive Chef (CEC) credentials Crispo's professional focus centers on culinary education and innovation, with expertise spanning baking/pastry techniques, restaurant operations management, and hospitality leadership development. His hands-on approach integrates industry experience into curriculum design, emphasizing practical skill development for culinary professionals through research-driven teaching methodologies. His distinguished accolades include: Prize of Honor at the 2009 Société Culinaire Philanthropique Salon of Culinary Art Compass Group Award for Culinary Excellence (1999) Gold Medal at the International Salon Culinaire (1998) Winner of Food Network's Chopped television competition As an educator, Crispo mentors industry professionals through the CIA's Continuing Education programs while guiding students in The Escoffier Restaurant's operational environment. His leadership bridges academic instruction with commercial kitchen realities, fostering professional growth through structured culinary challenges and technique refinement. Early career highlights include executive chef positions at Scotland's Royal Botanic Gardens (Edinburgh) and Huntingtower Hotel (Perthshire), plus co-ownership of Maine's historic Norumbega Inn—showcasing his versatility across fine dining, institutional catering, and boutique hospitality operations.

John P. Seymourمشاهده پروفایل

دانشیار

• Neurotechnology
• Biomedical Engineering
• Neural Interfaces
• +۶ مورد دیگر

John P. Seymour, PhD is an Associate Professor at The University of Texas Health Science Center at Houston (UTHealth Houston) leading the Translational Bioelectronics Lab. His work spans multiple institutions through key affiliations with the Texas Institute for Restorative Neurotechnologies (TIRN) and Rice University's neuroengineering community. Dr. Seymour's educational background includes: Ph.D. in Biomedical Engineering from the University of Michigan M.S. in Biomedical Engineering from the University of Michigan B.S. in Engineering Physics from Ohio State University His research focuses on developing advanced neural interfaces to treat neurological conditions including epilepsy, aphasia, locked-in syndrome, and ALS. The Translational Bioelectronics Lab addresses critical challenges with current neurotechnology through computational electrode design, microfabrication techniques, and advanced packaging of integrated circuits. Dr. Seymour's work specifically targets reducing brain damage risks, infection potential, and improving clinical outcomes of implantable devices. His lab is part of the Texas Institute for Restorative Neurotechnologies co-directed by neurosurgeon Nitin Tandon, MD, creating a direct bridge between engineering innovation and clinical application. Analysis of Dr. Seymour's publication record reveals strong emphasis on flexible and stretchable neural interfaces, particularly for peripheral nerve applications and bladder monitoring systems. His research integrates materials science, microfabrication, and neuroscience to develop next-generation neural interfaces that minimize tissue damage while maximizing signal quality. Key trends include non-penetrating interfaces, multicolor optogenetic tools, closed-loop neural systems, and advanced materials like PEDOT/CNT coatings for improving chronic stability of neural recordings. Dr. Seymour actively mentors students through his lab which maintains strong connections with both clinical and engineering communities. The lab receives funding through multiple channels including NIH grants, institutional support from UTHealth, and collaborative projects with Rice University. His leadership in the field is evidenced by numerous patents related to neural interface technology. The Translational Bioelectronics Lab operates within specialized facilities including a 'brain kitchen' and 'biomaterials' lab designed for creative engineering work. The lab shares space at a state-of-the-art facility with Rice University neural engineers, providing access to Rice's nanofabrication facility and creating exceptional opportunities for translational neuroengineering research at the Texas Medical Center.

Belinda Nuth Slobodaمشاهده پروفایل

استادیار

• Special Needs Design
• Autism Spectrum Disorder Design
• Residential Design
• +۲ مورد دیگر

Dr. Belinda Nuth Sloboda serves as an Assistant Professor of Interior Design at Indiana University of Pennsylvania (IUP), where she has been a faculty member since 2015. With over 25 years of professional consulting experience, she integrates evidence-based design practices with special education expertise to create inclusive environments. Her academic credentials include: Doctoral degree in Special Education from Slippery Rock University, with a dissertation titled Multi-Sensory Room Usage in Medium-Sized Elementary Schools in Western PA: A Case Study Research focuses on designing for neurodiverse populations, particularly through evidence-based strategies for Autism Spectrum Disorder environments as detailed in her forthcoming book Interior Design Guidelines for Autism Spectrum Disorder . She also specializes in residential applications including kitchen and bath design, and incorporates sustainable practices through LEED principles. Her work bridges therapeutic design with functional residential spaces to address accessibility needs across diverse user groups. Professional certifications include: Certified Interior Designer (NCIDQ) Certified Kitchen Designer (NKBA) LEED Green Associate (USGBC) She maintains active membership in the PA West Chapter of ASID, Pittsburgh Tri State Chapter of NKBA, and Green Building Alliance. Dr. Nuth Sloboda provides dedicated student mentorship as co-advisor for IUP's ASID student chapter and faculty advisor for the NKBA student chapter, fostering professional development through industry-aligned experiential learning opportunities.

Kim Morrison Raceمشاهده پروفایل

استاد

• Interior Design
• Kitchen and Bath Design
• Building Codes
• +۱ مورد دیگر

Kim Morrison Race serves as Professor of Practice in the Department of Interior Design within Morgan State University's School of Architecture and Planning. With over 40 years of professional design experience and 20+ years as a post-secondary educator, she prioritizes student success through real-world industry integration. Her educational background includes a Master of Arts in Interior Architecture from Marywood University and a Bachelor of Science in Interior Design from Indiana University of Pennsylvania. Her professional expertise spans core interior design disciplines with specialized focus on: Kitchen and Bath Design Building Code Compliance Design Studio Pedagogy Professional Certification Standards Professor Race teaches foundational to advanced courses including Introduction to Interior Design, Kitchen & Bath Design, Interior Design Studio sequences, and Building Codes curriculum. Her industry certifications directly inform practical classroom applications. She maintains active professional credentials through: ASID (American Society of Interior Designers) Professional Membership IIDA (International Interior Design Association) Professional Membership NCIDQ Certification Maryland CID (Certified Interior Designer) NKBA Certified Master Kitchen & Bath Designer