جست‌وجوی استاد و پژوهشگر

Florian Pommereningمشاهده پروفایل

استاد

• Classical Planning
• Heuristic Search
• Linear Programming
• +۳ مورد دیگر

Dr. Florian Pommerening is a Professor at the Department of Mathematics and Computer Science within the Faculty of Science at the University of Basel, Switzerland. He holds an email address of florian.pommerening@unibas.ch and can be reached via +41 61 207 05 37. His academic career is deeply rooted in classical domain-independent planning, with a focus on optimal planning through heuristic search and the application of linear and mixed integer programming in planning domains. University of Basel, Switzerland Faculty of Science Department of Mathematics and Computer Science Professor Rank Florian completed his PhD at the University of Basel in 2017 under the supervision of Malte Helmert. He also holds a Master's degree in Computer Science from the University of Freiburg (2012) and a Master's in Information Technology from Monash University (2010). His research spans topics such as classical planning, heuristic search, linear programming, mixed integer programming, and automated planning systems. His publication record from 2012 to 2025 demonstrates sustained contributions to planning algorithms, including cost partitioning heuristics, Lagrangian decomposition, and transition landmark generation. His work has been recognized with multiple awards, including the ICAPS 2024 Influential Paper Award, ECAI 2023 Quality Champion PC award, and the Dux of the Master of Information Technology at Monash University. ICAPS 2024 Influential Paper Award Quality Champion PC award (ECAI 2023) Runner Up, Best Student Paper Award (ICAPS 2023) CoRe Challenge 2022 Awards Best Student Paper Runner-Up (ICAPS 2022) Best System Demonstration (ICAPS 2022) Outstanding Senior Program Committee Award (AAAI 2021) ICAPS 2019 Best Paper Award Faculty Award 2018 (University of Basel) EurAI Artificial Intelligence Dissertation Award 2017 ICAPS 2018 Best Dissertation Award Outstanding PC Member Award (SoCS 2016) Winner, Unsolvability IPC 2016 AAAI 2015 Outstanding Paper Award ICAPS 2014 Outstanding Paper Award Dux of the Master of Information Technology 2010 (Monash University) Florian actively contributes to the planning community through tutorials at AAAI 2019 and ICAPS 2015, and through software development such as the Fast Downward planner and Planutils framework. His notable side project includes creating a quine in the Shakespeare Programming Language (SPL) with Thomas Mayer, showcasing technical creativity beyond core research.

Scott Lafontaineمشاهده پروفایل

استادیار

• Food Chemistry
• Beverage Science
• Aroma and Flavor Analysis
• +۳ مورد دیگر

Scott Lafontaine is an Assistant Professor in Food Chemistry at the University of Arkansas, affiliated with the Dale Bumpers College of Agricultural, Food and Life Sciences and the Department of Food Science. His research focuses on the chemical drivers of aroma, taste, and mouthfeel in beverages like beer, wine, and non-alcoholic products, investigating how factors such as raw materials and production methods influence these qualities. Key areas include rice malt suitability for brewing, blackberry flavor development, and non-alcoholic beer innovation. He leads initiatives to establish beverage development training and research programs at the university. His grants include projects on next-generation flavor characterization in raw materials and breeding blackberries for improved flavor. He collaborates with industry and academic partners, contributing to the Beverage Development Facility and the University of Arkansas Brewing Certificate program. Lafontaine’s work spans sensory analysis, genomic/metabolomic data integration, and agricultural process optimization. He actively participates in media and academic outreach, including podcasts and interviews on topics like rice malt brewing and regional agricultural impacts on beverage quality. Lafontaine’s publications emphasize analytical and sensory approaches to brewing science, hop quality, and non-alcoholic beverage formulation. His research bridges food chemistry, agricultural practices, and consumer preferences, with practical applications in craft brewing and value-added product development.

Keyu Taoمشاهده پروفایل

پژوهشگر ارشد

• Food Science
• Starch Molecular Structure
• Bioprocess Engineering
• +۵ مورد دیگر

Dr. Keyu Tao is a Postdoctoral Research Fellow at the School of Chemical Engineering, University of Queensland. His research focuses on molecular structure-property relations in food science, particularly starch and biopolymer applications. University of Queensland School of Chemical Engineering His work addresses starch molecular structures in rice and barley, their impact on food texture and digestibility, and innovative applications in food packaging and brewing. Notable studies include collagen-based biodegradable films , rice starch digestibility optimization , and molecular brewing processes . Keyu Tao has co-authored 15 recent publications spanning Food Science , Materials Engineering , and Biomedical Applications . His 2024 conference paper explores glycosaminoglycan additives for stem cell therapy. Research trends include starch structural analysis , cereal processing , and food quality evaluation . Collaborations involve experts in food chemistry , biopolymer engineering , and agricultural biotechnology . Dr. Tao is available for supervision in fields related to starch science and food molecular engineering . He contributes to projects on starch biosynthesis , functional food design , and bioprocess innovation .

Kristina Mastanjevićمشاهده پروفایل

دانشیار

• Food Safety
• Analytical Chemistry
• Brewing Technology
• +۵ مورد دیگر

Kristina Mastanjević serves as an Associate Professor of Biotechnology at the University of Osijek's Faculty of Food Technology, Croatia. Her academic profile centers on food safety research within Biotechnical sciences, with student consultations held Mondays 9-11 AM in office 57/18 at Franje Kuhača 18, Osijek. She maintains active research engagement through publications in high-impact journals while teaching core food science disciplines. Her research program critically examines hazardous compounds in traditional Croatian food systems, specializing in polycyclic aromatic hydrocarbons (PAHs) in smoked meats (Slavonska slanina, Buđola) and malt, alongside mycotoxin contamination in brewing by-products. She pioneers analytical methodologies including GC-MS coupling with sensory analysis and computer vision systems for beer quality assessment. Additional focus areas encompass malting technology for alternative grains, brewing waste valorization, and temperature-dependent sensory properties of craft beer under Mediterranean conditions. Analysis of her 2020-2023 publications reveals consistent investigation of regional food safety challenges, particularly PAH formation mechanisms during traditional smoking processes and mycotoxin transfer through malting/brewing. Her work bridges analytical chemistry with practical food engineering solutions, addressing regulatory compliance gaps for contaminants in artisanal production while developing objective quality assessment tools through digital imaging. No scientific awards or honors were documented in the provided materials. The available information does not specify graduate student advisement activities, research grant acquisitions, laboratory facilities, or collaborative research teams associated with Dr. Mastanjević's work.

Sebastian Malte Hermansenمشاهده پروفایل

پژوهشگر

• Wind Turbine Engineering
• Structural Optimization
• Laminated Composite Structures
• +۳ مورد دیگر

Sebastian Malte Hermansen is an Industrial Postdoc at the Department of Materials and Production, Faculty of Engineering and Science, Aalborg University. His research focuses on structural optimization, composite materials, and manufacturing processes for offshore wind turbine blades. Primary affiliation: Aalborg University Key research areas: Structural optimization, laminated composites, fatigue analysis Collaborations: Within wind energy research, including MADEBLADES and Future Core Materials projects His work includes gradient-based optimization frameworks for blade root sections with high-cycle fatigue constraints (2025), open-source structural models for offshore wind blades (2025), and multi-material thickness optimization studies (2024). Recent publications address manufacturing instruction generation (2023) and automated draping process analysis (2023). Scientific achievements include the Young Researcher Prize for innovative design tools in offshore wind energy. His research combines computational mechanics with practical manufacturing challenges, targeting structural efficiency and fatigue durability in wind turbine blade systems.

Malte Fliednerمشاهده پروفایل

استاد

• Operations Research
• Operations Management
• Scheduling
• +۶ مورد دیگر

Prof. Dr. Malte Fliedner is a faculty member at the University of Hamburg within the Business School 's Institute for Operations Management . His research focuses on operations research , assembly line balancing , logistics , and just-in-time (JIT) production . He has held academic positions at TU Darmstadt and Friedrich-Schiller-Universität Jena. PhD in Business Administration (University of Hamburg, 2008) with distinction Habilitation in Business Administration (FSU Jena, 2012) Studium der Betriebswirtschaftslehre (University of Hamburg, 1999-2004) His research explores scheduling optimization , container terminal operations , and mixed-model assembly line balancing . Key themes include resource allocation , cross-docking , and train/shunting logistics . Recent trends in his publications address emergency job scheduling and multi-yard crane workload levelling . Scientific Awards: IIE Transaction Award (2013) Handelsblatt Betriebswirte Ranking Top 6 (2012) Herbert Jacob-Preis (2010) Promotionspreis der GOR (2009) Nachwuchspreis der VHB (2008) He is affiliated with the Institute for Operations Management and collaborates with colleagues like Prof. Dr. Karl-Werner Hansmann and Dr. Julian Golak.

Bernd Lindemannمشاهده پروفایل

استاد

• Beverage Technology
• Food Safety
• Allergen Detection
• +۴ مورد دیگر

Bernd Lindemann is a Professor and Head of the Department of Food Safety at Geisenheim University of Applied Sciences, where he holds the Professorship for Beverage Technology. He serves on the Standing Commission on Good Scientific Practice and maintains an active research program bridging beverage technology and food safety. His work demonstrates strong industry relevance with practical applications for brewers, coffee producers, and food safety professionals. Professor Lindemann's research spans three primary domains: brewing science, coffee technology, and food safety analytics. In brewing science, he investigates the chemical mechanisms behind beer coloration, particularly focusing on anthocyanins in dark barley varieties and their transfer to beer. His coffee technology research addresses energy efficiency in roasting processes through digital twin optimization. His food safety work centers on the critical challenge of detecting allergens in processed foods, especially roasted nuts where standard ELISA methods fail. Analysis of his publication trends reveals a progression from fundamental sensory analysis of beer (2013) to increasingly sophisticated investigations of molecular mechanisms in food processing. His recent work (2023-2024) demonstrates advanced analytical approaches to solve practical industry problems, particularly in coloration mechanisms of barley and allergen detection limitations. This evolution shows his ability to apply cutting-edge techniques like MALDI-TOF mass spectrometry and digital simulation to address real-world challenges in food and beverage production. Professor Lindemann leads significant research initiatives including the ErdHase project (2021-2024) funded by the Federal Ministry of Education and Research, which aims to improve analytical tools for food allergen management. He also contributed to the Korn B project (2020-2023) on sustainable crop rotation using heritage cereals and the development of improved ELISA methods for allergen detection (2016-2018). These projects highlight his leadership in addressing critical challenges at the intersection of food science, processing technology, and consumer safety.

• Taxation
• Public Finance
• Behavioral Economics
• +۴ مورد دیگر

Malte Chirvi serves as a Lecturer in the Department of Economics at Flensburg University of Applied Sciences, where he focuses on taxation, public finance, and behavioral economic phenomena related to taxpayer decision-making. His institutional affiliation places him within the School of Business, contributing to economics education and research within the German higher education context. Dr. Chirvi's research spans several critical areas in taxation policy and behavioral responses. His work examines tax misperception and its behavioral consequences, wealth taxation preferences, income tax reform alternatives, and the economic impacts of spousal income splitting mechanisms like Ehegattensplitting. He investigates how cognitive biases affect taxpayer understanding of complex tax systems and how these misperceptions influence economic decision-making. His approach combines theoretical economic modeling with empirical analysis of German tax policies, often through collaborative research with institutions across Germany. Analysis of Dr. Chirvi's publication record from 2015-2023 reveals a consistent trajectory examining taxpayer behavior within the German fiscal context. His work demonstrates increasing focus on behavioral aspects of taxation, with recent publications emphasizing cognitive biases in tax perception and their policy implications. The research shows strong methodological diversity, employing both theoretical frameworks and empirical approaches to address complex taxation issues. His collaborations span multiple German research institutions, indicating active participation in the national tax research community. Dr. Chirvi's academic contributions operate at the intersection of economic theory, behavioral science, and practical tax policy design. His work provides valuable insights for policymakers seeking to design more effective and equitable tax systems that account for real-world taxpayer behavior rather than relying solely on traditional economic assumptions of rational actors.

• Plant Cell Wall Biology
• Barley Physiology
• Malting Process Optimization
• +۳ مورد دیگر

Dr. Helen Collins is a Grant-Funded Researcher (B) at the Waite Research Institute, University of Adelaide. Her work focuses on plant cell wall biology in barley, particularly exploring how cell wall composition influences malting processes and brewing applications. She investigates the structural and biochemical changes during barley grain development and germination, aiming to improve industrial efficiency and valorize brewing byproducts. Current roles include Executive Officer at the Waite Precinct. Affiliations: Waite Research Institute, University of Adelaide Research Themes: Cereal crop biotechnology, functional carbohydrates, malting process optimization Her research integrates microscopic and biochemical methods to study germination dynamics and employs LC/MS/MS and HPLC for compound analysis in industrial waste. Key projects include enhancing malting efficiency and identifying beneficial compounds in brewing byproducts. Recent publications span plant cell wall polysaccharides, gene expression in barley, and applications of cell wall analysis in food science and environmental science. Her work bridges fundamental plant biology with industrial and nutritional outcomes. Dr. Collins is actively involved in supervising higher-degree research candidates and collaborates on grants related to barley genetics and food processing technologies.

• Flavour Science
• Food Chemistry
• Maillard Reaction
• +۵ مورد دیگر

Professor Jane Parker is a leading academic in food science at the University of Reading, serving as Founder and Director of the Flavour Centre. Her roles include PhD supervision, leadership in the Food Research Group, and organizing the BSF Flavour Course. She holds a BSc (Hons) in Chemistry from the University of St Andrews and a PhD in Physical Organic Chemistry from the University of Cambridge (C.Chem., MRSC). Her research focuses on the chemistry of flavour formation (e.g., Maillard reaction), food sustainability, and olfactory disorders post-COVID-19. She collaborates with industry via the Flavour Centre for contract research, training, and analytical services. Notable projects include understanding off-flavour development, controlling acrylamide in foods, and optimizing flavour in sustainable food systems. Her work bridges chemistry and sensory science, employing techniques like GC-MS-olfactometry and advanced analytical methods. Awards include the BSF Bill Littlejohn Medal (2018) and Horizon Europe funding (2024). She chairs the RSC Food Group and advises the Global Consortium for Chemosensory Research. Recent publications emphasize aroma compound identification (e.g., in cocoa, aged garlic), kinetic modelling of food reactions, and post-viral olfactory dysfunction. She has secured significant grants, including multiple GCRF awards, and maintains strong industry partnerships.

Agata Wojciechowicz-Budziszمشاهده پروفایل

پژوهشگر

• bread
• dietary fiber
• quality and nutritional value
• +۷ مورد دیگر

Dr. Eng. Agata Wojciechowicz-Budzisz is a Researcher at the Wrocław University of Economics in the Department of Biotechnology and Food Analysis . Her work focuses on enhancing food quality through functional ingredients, dietary fiber, and fermentation techniques. Research Interests : Improving bread quality and nutritional value using dietary fibers (e.g., psyllium). Characterizing wholemeal flours for technological properties. Optimizing sourdough fermentation to modulate antioxidant activity and FODMAP levels. Utilizing by-products and novel ingredients (e.g., Terminalia catappa flour) in bakery products. Studying techno-functional and rheological properties of grains and flours. Publication Trends : Recent studies analyze the impact of fiber-enriched formulations on rye bread, quinoa-based sourdough processes, and functional properties of micronized flours, emphasizing nutritional enhancement and sustainable food innovation.

• Food Science
• Colloid Science
• Physical Chemistry
• +۴ مورد دیگر

Paul Venema is an Assistant Professor at Wageningen University & Research, specializing in the Physics and Physical Chemistry of Foods. His work focuses on plant proteins, phase separation, and colloidal systems. Research Interests: Active in food science and colloid chemistry, Venema investigates phase behavior in multicomponent systems, plant protein functionalization, and sustainable dry fractionation techniques for food processing. Collaborations & Projects: He supervises multiple PhD projects, including studies on plant-based food structuring, barley malt waste valorization, and transcription factor phase separation. His research spans clean label food technology and sustainable processing. Students: K. Wetterauw N. Doshi M. Twaalfhoven C. Yang E. Yang

Martin Steinhausمشاهده پروفایل

استاد

• Food Chemistry
• Sensory Science
• Aroma Compounds
• +۳ مورد دیگر

Martin Steinhaus is a Professor and Head of the Aroma Chemistry Research Group at the Leibniz Institute for Food Systems Biology (Leibniz-LSB@TUM), Technical University of Munich. He has held academic roles including Section Head of Sensory Systems Chemistry and Research Group Head since 2012. His research focuses on molecular sensory science, particularly identifying key odorants in foods and beverages using advanced techniques like aSAFE and GC–O. He has supervised 24 PhD students and numerous other researchers. Education includes a PhD from TU Munich (2001) and Habilitation (2017). Teaching encompasses courses on molecular sensory science and food chemistry in multiple countries. His work bridges fundamental research and industrial applications, optimizing sensory quality across agricultural, processing, and storage stages. Research Highlights: Key odorants in tropical fruits, off-flavor mechanisms, and aroma preservation. Key Projects: PeaPEP Nutrition Study, Leibniz-LSB Odorant Databases. Publications emphasize aroma compound discovery and analytical methodology. His contributions shape food quality enhancement and consumer experience optimization.

Harley Naumannمشاهده پروفایل

دانشیار

• Forage Systems
• Grazing Management
• Plant-Animal Interface
• +۲ مورد دیگر

Dr. Harley Naumann serves as Associate Teaching Professor and Extension State Forage & Grazing Specialist at the University of Missouri's College of Agriculture, Food and Natural Resources. With a PhD in Agronomy from Texas A&M University, his research focuses on developing resilient forage-livestock systems that optimize grazing efficiency and reduce stored forage dependence. His work integrates perennial and annual warm/cool-season forages to extend grazing seasons, particularly investigating legumes like sunn hemp in tall fescue systems. Recent studies examine nitrogen dynamics, tannin effects on rumen fermentation, and sustainable strategies for both small and large ruminant production. Dr. Naumann's extensive publication record demonstrates consistent focus on forage nutritive value, grazing system optimization, and climate-adaptive approaches. His research shows increasing emphasis on sustainable livestock production, greenhouse gas mitigation, and bioenergy applications in recent years.

• Food Chemistry
• Dairy Science
• Natural Products Chemistry
• +۳ مورد دیگر

Owen McDougal, Ph.D., is a Professor in the Department of Chemistry at Boise State University. His research focuses on food chemistry, dairy science, natural products chemistry, and toxicology studies. He earned his Ph.D. in Organic Chemistry from the University of Utah and holds B.S. and A.S. degrees from SUNY Oswego and SUNY Morrisville, respectively. Dr. McDougal’s work integrates chemistry and biology to explore bioactive natural products and food processing innovations. Research projects include the study of steroidal alkaloids for cancer treatments, food safety through pulsed electric field (PEF) technologies, and dairy product analysis. He collaborates with industry partners to address challenges in food processing, nutraceuticals, and environmental impact assessments. His lab emphasizes undergraduate and graduate student involvement, fostering publication and conference participation. Dr. McDougal has secured grants for projects like 'Build Dairy' and 'PEF Potato Processing Advantage,' funded by state and federal agencies. His teaching philosophy prioritizes active learning and student support, complemented by leadership roles in academic organizations such as the American Association for the Advancement of Science and the American Chemical Society. His lab’s recent work includes improving food safety via PEF technology, analyzing Kratom alkaloids, and optimizing dairy protein certification methods. Collaborations with regional food and dairy industries underscore his commitment to translating research into practical applications.