جست‌وجوی استاد و پژوهشگر

• Food Safety
• Food Quality
• Restaurant Management
• +۵ مورد دیگر

Gilberto Santo Cristo Soares da Costa is an Adjunct Professor at the Estoril School of Hotel Management and Tourism in Portugal, a position he has held since 2013 after serving as Assistant Professor from 2003 to 2013. His academic career spans over two decades in hospitality and food management education. His educational qualifications include: Specialist Degree in Hotel and Restaurant Management (2013) Master's Degree in Food Safety and Quality in Restaurant Management (2011), thesis: "Development of a Food Safety System for Yeast Cake and Sourdough Dough" Bachelor's Degree in Food Production in Restaurant Management (2006), thesis: "THE IMPORTANCE OF CLEANING AND DISINFECTION OPERATIONS" Bachelor's Degree in Cuisine and Food Production (2000) His research focuses on food safety, quality assurance, and innovation in hospitality management, with specialized expertise in seaweed applications for nutritional enhancement, Azorean gastronomy, and healthy eating solutions. He bridges traditional Portuguese culinary practices with contemporary food science and sustainability principles. His publication trends reveal a strong emphasis on sustainable food innovation (2023-2025), particularly seaweed-enriched products for iodine supplementation and food safety. Earlier works explore dessert culture, hospitality training, and hygiene validation, consistently connecting Portuguese culinary heritage with modern health and sustainability challenges. His scientific recognition includes: Best Innovation Project - Edible Seaweed Museum (Hospitality Education Awards, Portugal, 2023) He has supervised multiple Master's theses including "ALMONDALGAS - Edible seaweed" (2024-2025), "Weddings at rural tourism farms" (2019), and "Catering Service Quality" (2014). While specific grant funding isn't documented, his research drives practical industry applications like the Edible Seaweed Museum project. Though no dedicated research labs are specified, his work demonstrates collaboration with cultural institutions through projects like the Edible Seaweed Museum, translating academic research into public-facing educational initiatives.

Marianne Nissen Lundمشاهده پروفایل

استاد

• Protein oxidation
• Maillard reactions
• Polyphenol-protein interactions
• +۶ مورد دیگر

Marianne Nissen Lund is a Professor of Food Chemistry at the Department of Food Science, University of Copenhagen, where she leads the Food Proteins Research Group within the Faculty of Health and Medical Sciences. She has been affiliated with the university since 2004, with a brief industrial postdoc at Novozymes (2011-2013). Appointed as associate professor in 2012, she received a joint appointment with the Department of Biomedical Sciences in 2015 to bridge food and health sciences, and was promoted to Professor of Food Chemistry in 2019. Since 2022, she has been part of the leadership of UCPH Forward, the university's talent management program. Her educational background includes an MSc in Food Science and Technology (cand. techn. al.) from The Royal Veterinary and Agricultural University (KVL) with a focus on food chemistry, followed by a PhD awarded in December 2007. Professor Lund's research focuses on understanding the chemical mechanisms that impact food quality and stability, with primary expertise in protein oxidation, Maillard reactions, and polyphenol-protein interactions. The Food Proteins Group employs a cross-disciplinary approach combining advanced analytical chemistry, biochemistry techniques, and data science to address fundamental challenges in food science. Their work aims to develop sustainable and healthy food designs by understanding chemical interactions between food components during production and storage. Of particular interest is the inhibition and control of protein modifications that cause deterioration of food quality and may induce inflammatory responses. Her recent publications (2022-2025) demonstrate a strong emphasis on protein modifications in food systems, particularly examining how processing affects protein structure and functionality. There is significant focus on infant nutrition, plant-based alternatives, and the development of analytical methods to quantify protein modifications. Her work effectively bridges fundamental food chemistry with practical applications in food design, nutrition, and health. Among her scientific recognitions, she was awarded the IMS International Prize for Meat Science and Technology in 2007, which received considerable media attention with coverage by 58 news outlets, blog posts, and social media mentions. Professor Lund leads multiple major research initiatives including the SEEDFOOD project (2022-2027, Novo Nordisk Foundation) focused on plant seed proteins for sustainable foods, the INFANT-I project (2018-2022) on infant formula development, the INSITUQUANT project (2018-2022) on protein modification quantification, and the ICOM project (2018-2023) on controlling Maillard reactions in dairy. She maintains strong industry collaborations with partners like Arla Foods and academic institutions worldwide. The Food Proteins Research Group operates state-of-the-art facilities including (Ultra) High Performance Liquid Chromatography equipment, Liquid Chromatography Tandem Mass Spectrometry, various spectroscopy systems, and specialized equipment for food analysis. The group follows a hypothetico-deductive approach to experimental design and works closely with the food industry to translate fundamental knowledge into practical applications for sustainable food production.

• Cardiovascular Disease
• Nutrition Science
• Epidemiology
• +۶ مورد دیگر

Andrew Mente is an Associate Professor at McMaster University in the Department of Health Research Methods, Evidence, and Impact . His research focuses on cardiovascular disease , nutrition science , and epidemiology , particularly examining the impact of dietary nutrients like sodium , potassium , and macronutrients on health outcomes. Contact: mentea@mcmaster.ca Key projects: Prospective Urban Rural Epidemiology (PURE) study , Canadian Alliance of Healthy Hearts and Minds (CAHHM) His 2025-2024 publications analyze dietary patterns, sodium-potassium balance, and ultra-processed foods in relation to cardiovascular mortality across 80 countries . Recent work includes frameworks for culturally appropriate diets and critiques of low-sodium guidelines . Scientific leadership includes: Methodological critiques on sodium measurement Meta-analyses of meat consumption risks Policy discussions on global dietary recommendations Teaching includes Observational and Analytical Research Methods (HTHRSM 751) from 2017-2024 . Collaborations span 40+ countries with a focus on South Asian populations and low/middle-income health systems .

Zhongli Panمشاهده پروفایل

استاد مدعو

• Food Engineering
• Infrared Heating Technology
• Ultrasonic Food Processing
• +۷ مورد دیگر

Dr. Zhongli Pan is an Adjunct Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis, College of Engineering. His research focuses on innovative food processing technologies, including infrared heating, ultrasonic, and pulsed electric field applications for enhancing efficiency and safety in food systems. His research interests include food engineering, infrared heating technology, ultrasonic food processing, pulsed electric field processing, food safety, and sustainable food processing. Dr. Pan's work aims to improve food quality, reduce processing time, and ensure microbial safety through advanced thermal and non-thermal techniques. The recent publications highlight a strong trend in food drying, blanching, and decontamination technologies, particularly using infrared and hybrid methods. His research spans food safety, quality preservation, sensor development for food monitoring, and sustainable processing. Keywords across these works include food engineering, drying technology, food safety, analytical chemistry, and sustainable agriculture, reflecting a multidisciplinary approach to solving modern food system challenges. ASABE International Food Engineering Award (2022) Institute of Food Technologists (IFT) Fellow (2020) Honored Review on Umami Peptides by Journal of Food Science (2020) Dr. Pan leads an active research lab focused on smart and sustainable food technologies. He has secured funding through proof-of-concept grants and industry collaborations, advancing innovations toward commercial applications. His work bridges academia, industry, and government, particularly in promoting food safety and novel processing methods. Though no direct mention of student advising is made, his leadership of a research lab and numerous student co-authors suggest strong mentorship involvement. Dr. Pan directs the Pan Lab at UC Davis, which specializes in developing and optimizing advanced food processing technologies. The lab focuses on infrared heating, drying, blanching, and disinfection methods, with applications in fruits, nuts, vegetables, and meat products. It also explores sensor integration for real-time food quality monitoring and collaborates on startups translating research into practical solutions for food, health, and agriculture.

Kathrin Heimمشاهده پروفایل

پژوهشگر

• Food Science
• Sensory Analysis
• Sustainable Food Production
• +۴ مورد دیگر

Kathrin Heim is a Researcher at the Department of Food Science, Faculty of Economics, University of Applied Sciences Wiener Neustadt GmbH. Her work focuses on sensory evaluation, sustainable food systems, and innovative product development. Master's Degree: Food Product Development and Resource Management (2016-2018) Bachelor's Degree: Product Marketing and Project Management (2013-2016) Research interests center on food waste reduction , climate-friendly food , and sensory analysis . She explores rapid sensory methods like CATA and napping, while developing novel food concepts such as olive leaf utilization and salt/nitrite-reduced meat products. Recent publications highlight her expertise in food processing optimization and consumer acceptance studies . Projects include SusFoMa (bio-based plastics), o.leaves (olive waste valorization), and Science meets School (climate-friendly product marketing). Scientific Awards BNE Auszeichnung 2023 DLG Sensorik Award 2020 Active in interdisciplinary collaborations, she investigates alternative proteins and participates in events like the DLG Lebensmitteltag Sensorik and Eurosense Conference. Her work bridges academic research with industry applications.

• Sensory Science
• Eating Behavior
• Food Texture
• +۵ مورد دیگر

Ciaran Forde is a Full Professor in Sensory Science and Eating Behaviour at Wageningen University & Research, Netherlands. With an extensive research output of 148 publications, he leads 14 active research projects and has supervised numerous PhD candidates. His work bridges food science, nutrition, and human behavior to understand how sensory properties influence eating patterns across different age groups. Field: Food Science & Nutrition Research Focus: Sensory properties, oral processing, and eating behavior Impact: 148 publications with significant media coverage Professor Forde's research centers on sensory science and eating behavior, with particular emphasis on how food texture, oral processing, and sensory properties influence food choice and intake across the lifespan. His work spans multiple populations including infants, children, adults, and older adults, addressing critical issues in nutrition and health. Key research themes include the relationship between eating rate and energy intake, texture perception in aging populations, development of taste preferences in early life, and the sensory properties of plant-based alternatives. His recent publications (2023-2025) demonstrate a strong focus on mechanistic studies of oral processing and its metabolic consequences, with growing interest in sustainable food systems including plant-based alternatives. The research shows consistent methodology employing both controlled laboratory studies and real-world observations to understand how sensory properties moderate eating behavior. Professor Forde has been actively involved in media outreach, with 11 press/media contributions discussing topics such as ultra-processed foods, weight management through chewing behavior, and dietary strategies for health improvement. His work has received attention from major media outlets highlighting the practical applications of his research. As a supervisor, he currently oversees 14 active PhD projects with diverse focuses including food matrix structure, oral processing behaviors, savory taste exposure, and tracking digestion processes. His supervisory approach emphasizes interdisciplinary collaboration, with projects spanning food science, nutrition, psychology, and health outcomes. He also contributes to significant datasets supporting research in food science and nutrition.

• Functional Foods
• Nutraceuticals
• Lipid and Lipoprotein Metabolism
• +۹ مورد دیگر

Dr. Mohammed Moghadasian is a Professor in the Department of Food and Human Nutritional Sciences at the University of Manitoba, and Principal Investigator at the Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), St. Boniface Hospital. His work bridges academic research and clinical application in nutrition and metabolic disease. Education: DVM, Shiraz University, Iran MSc, Pharmacology & Therapeutics, University of British Columbia, Canada PhD, Pathology & Laboratory Medicine, University of British Columbia, Canada Dr. Moghadasian's research focuses on functional foods and nutraceuticals for the prevention of chronic diseases such as cardiovascular disease and diabetes. His key interests include lipid and lipoprotein metabolism, inflammation, oxidative stress, and the gut microbiome. He investigates native Canadian foods like wild rice and Saskatoon berries, as well as sea buckthorn and phytosterols, using experimental animal models to uncover mechanisms of action. His recent publications reveal a strong trend in developing functional foods—particularly cardiovascular-healthy meat products—and understanding the biochemical pathways through which dietary components exert health benefits. These studies often involve transgenic animal models and advanced molecular techniques. Scientific Awards and Recognition: Top 2% Scientist in Nutrition and Dietetics – Stanford University (2020) Canadian Nutrition Society Centrum Award (2009) University of Manitoba Merit Awards (3 times) Manitoba Association of Home Economists Excellence in Teaching Award (2010) University of Manitoba Students' Teacher Recognition Award (2006) Centrum Foundation New Scientist Award Margaret Becklake Award CIHR Young Investigator Forum Award Dr. Moghadasian has trained numerous postdoctoral, graduate, and undergraduate students, and provides vital pathological services to researchers at St. Boniface Hospital and beyond. His lab is equipped with advanced tools for lipid analysis, molecular biology, and histopathology. He has secured significant research funding and leads collaborative projects focused on translating nutritional science into practical health solutions. His laboratory plays a key role in advancing agri-food research in Manitoba, particularly in validating the health benefits of regionally grown functional foods. The team works closely with health scientists and industry partners to develop evidence-based functional food products with clinical relevance.

Yuko Onozakaمشاهده پروفایل

استاد

• Choice Modelling
• Applied Econometrics
• Quantitative Textual Analysis
• +۴ مورد دیگر

Yuko Onozaka is Professor of Market Analysis at the Department of Economics and Finance, School of Business, University of Stavanger (UiS). Her academic foundation includes a Ph.D. and M.S. in Agricultural and Resource Economics from University of California, Davis (2007, 2001), and dual B.S. degrees in Statistics and Economics from University of Washington (1999). Her research spans Choice Modelling, Applied Econometrics, and Quantitative Textual Analysis with applications in Food Marketing, Labor Economics, and Innovation Economics. Current projects include QUALIDIFF (NFR-funded salmon quality differentiation), Federal Open Market Committee textual analysis, and studies on gender composition in committees, leadership language, and worker mobility effects on innovation. Recent publications reveal strong trends in sustainable food systems analysis, particularly salmon marketing across international markets (USA, France, Japan), eco-label effectiveness, and gender dynamics in organizational behavior. Her work frequently employs advanced econometric techniques including conjoint analysis and belief-preference modeling. Professor Onozaka actively collaborates with researchers across institutions including Nofima, University of Wisconsin, and Norwegian academic partners. Her committee work focuses on gender composition effects, while leadership studies examine language differences between male and female executives.

Ana Raquel Madureiraمشاهده پروفایل

استادیار

• Biotechnology
• Microbiome Research
• Fermentation Processes
• +۱۲ مورد دیگر

Ana Raquel Madureira is a Senior Researcher at the Centre for Biotechnology and Fine Chemistry (CBQF) at Catholic University of Portugal and holds the position of Invited Assistant Professor at the same institution. She leads the Fermentation Solution research group, focusing on white biotechnology fermentation processes and developing innovative applications for by-products and biomolecules with strong engagement of companies at an early phase of product development. Dr. Madureira earned her PhD in 'Use of whey protein matrices as food vectors for probiotic bacteria' from Catholic University of Portugal, with her degree awarded on September 2, 2010. Her academic journey includes being an Invited Visiting Researcher at the Industry Department, University of Buenos Aires (Argentina) and Chemical Engineering School, Vigo University (Ourense, Spain). Her research interests span biotechnology, microbiome science, and applications across multiple industries. She has developed expertise in compounds chemical and bioactivities characterization, in vitro models for biological phenomena simulation, microbiome modulation, and understanding aging mechanisms. Her work bridges academic research with industry applications, maintaining strong collaboration with European and international companies. She has led significant projects including Nanodairy (nanoparticles loaded with polyphenols for gut health), HandCare (microbiome-friendly hand sanitizers), Radiobiome (formulations for cancer patients' microbiome), and thermal spring water applications for menopausal skin health. Dr. Madureira's publication record demonstrates consistent output with over 90 indexed manuscripts (h-index of 32 as of October 2023), 65 conference posters and abstracts, 23 invited oral communications, and 7 patents (2 provisional). Her recent work shows a strong focus on microbiome applications, sustainable ingredient development from agricultural by-products (particularly sugarcane), skin health, and aging mechanisms. Scientific Awards and Recognition: Fellow of ISAPP (International Scientific Association for Probiotic and Prebiotics) Award by Calouste Gulbenkian Foundation for participation in the 27th IDF World Dairy Congress in Shanghai, China (2005) Monetary award for participation in the 'Functional Foods' training course awarded by ABS – Post-Graduation School (Helsinki, Finland) Participation in the seminar Probiotics, Prebiotics, and the Host Microbiome: The Science of Translation Survey at New York Academy of Sciences As a supervisor and mentor, Dr. Madureira has guided 7 PhD and Master's students through their academic journeys. She serves as Principal Investigator for multiple scientific projects, including Therm4Skin (2023-2026) and previously led the NANODAIRY project (2011-2014). She is an active European Projects Expert Evaluator for Innovation Fund Denmark (IFD), INNOWWIDE, H2020 EC, Eureka Eurostars, EitFood, EitHealth, and Marie Sklodowska-Curie Actions. Dr. Madureira contributes significantly to institutional leadership as a member of the Scientific Council (ESB, UCP), the Internal Engagement Task Force, and as internal coordinator of the Microbiome and Clinical Studies platforms. She is part of the management team and scientific coordination for a Centre of Excellence in Portugal focused on Biotechnology and Circular Economy, developing new molecules of high commercial interest for food, pharmaceutical, and cosmetic industries.

Aylin Tasمشاهده پروفایل

مدرس ارشد

• Food Science
• Nutrition
• Nutrition Education
• +۳ مورد دیگر

Dr. Aylin Tas is a Senior Lecturer in Food Science at Manchester Metropolitan University, specializing in food science, nutrition education, and public health. She holds a PhD in Food Sciences from the University of Nottingham and has extensive professional qualifications including Fellow of the Higher Education Academy (2019) and Registered Nutritionist (Food) status (2014). Her career spans over two decades with roles in academia and industry, emphasizing evidence-based teaching and interdisciplinary research. Education: PhD in Food Sciences, University of Nottingham (2005) MSc in Food Engineering with Nutrition, Ege University (1999) BSc in Food Engineering, Ege University (1996) PGCE in Education, Nottingham Trent University (2007) Research Interests: Her work focuses on food systems sustainability, consumer behavior in food choices, and nutritional policy. She investigates strategies to reduce sugar consumption, optimize plant-based alternatives, and improve texture-modified foods for elderly populations. Her research bridges food science, public health, and consumer psychology. Research Trends: Recent studies highlight pandemic impacts on eating behaviors, functional ingredient applications in bakery products, and front-of-pack labeling efficacy. She emphasizes data-driven approaches to address nutritional challenges in modern food systems. Awards: Fellow of the Higher Education Academy (2019) Registered Nutritionist (Food) - Association for Nutrition (2014) Teaching & Advising: With qualifications like QTLS (2018), she designs innovative nutrition education programs. No formal advisee list is provided, but she contributes to student-led health interventions. Grants and funding details are not explicitly stated in available records. Labs/Teams: Engaged with university food science labs and collaborates with public health organizations on nutrition policy projects.

Qiaofen Chengمشاهده پروفایل

مدرس

• Food Science
• Meat Processing Technology
• Sensory Analysis
• +۳ مورد دیگر

Qiaofen Cheng is a Lecturer at the University of Reading's Department of Food and Nutritional Sciences. Her research focuses on food science innovations, particularly in meat processing technology, sensory analysis, and salt/fat substitution strategies. She has supervised numerous PhD, MSc, and BSc students in these areas. Education: PhD in Biosystems Engineering, University College Dublin (Ireland) MSc in Food Science, Nanjing Agricultural University (China) BSc in Food Science, Hebei Agricultural University (China) Research Interests: Developing healthy meat products through salt and fat replacement Sensory perception and brain function interactions Food safety and quality assessment techniques Publications: Recent work includes studies on samphire as a salt alternative (2024), umami taste interactions (2022), and heterocyclic amine reduction in fried meats (2017–2018) Focus areas span sensory evaluation, food formulation, and analytical methods for freshness/quality Grants & Advising: Active in supervising multidisciplinary student projects Manages international academic partnerships and student recruitment

Thomas Wilsonمشاهده پروفایل

پژوهشگر

• Metabolomics
• Biomarker Development
• Nutritional Science
• +۵ مورد دیگر

Thomas Wilson is a Researcher in the Department of Life Sciences at Aberystwyth University, specializing in metabolomics, biomarker development, and nutritional science with a focus on aging populations. His work contributes to UN Sustainable Development Goals related to health and well-being. Dr. Wilson's research primarily centers on developing and validating urine-based biomarkers for dietary assessment, with particular emphasis on aging, frailty, and nutritional status in older adults. His expertise spans metabolomics techniques, dietary exposure assessment, and the development of standardized protocols for biomarker validation. He has made significant contributions to understanding the relationship between diet, metabolome, and health outcomes in aging populations, with research interests including food metabolomics, biomarker discovery, and nutritional interventions for healthy aging. Analysis of Wilson's recent publications reveals a strong focus on applying metabolomics to nutritional science, particularly in developing objective methods for dietary assessment through urine biomarkers. His work bridges analytical chemistry with clinical nutrition, with increasing emphasis on aging populations and interventions for maintaining physical and cognitive health in later life. The research demonstrates a progression from method development to clinical application, with recent studies focusing on specific interventions like green tea-rhubarb combinations and oral supplements for older adults. Lead researcher on BBSRC-funded project 'Mycoprotein and protein undernutrition in older adults' (2024-2025) Principal Investigator for industry collaboration with Castell Howell Foods on sustainable meat alternatives (2023-2024) Researcher on MRC-funded project 'Data-driven integration of emerging technologies for dietary assessment' (2022-2027) Wilson actively presents his research findings, including a 2023 oral presentation on screening for frailty and nutritional status in older surgical patients. His work has received significant attention, with multiple publications covered by news outlets, blogged about, and shared widely on social media platforms including X (formerly Twitter) and Bluesky, indicating strong engagement with both academic and public audiences.

Joanna Oraczمشاهده پروفایل

استادیار

• Food Technology
• Biologically Active Compounds
• Antioxidants
• +۶ مورد دیگر

Dr. Joanna Oracz serves as an Assistant Professor at the Institute of Food Technology and Analysis, Lodz University of Technology, within the Faculty of Biotechnology and Food Sciences. Her academic career centers on innovative food science research with practical applications for sustainable food systems and human health. Dr. Oracz earned her degree in food technology from the Faculty of Biotechnology and Food Sciences at Lodz University of Technology, establishing her academic foundation at the same institution where she now contributes as faculty. Her research program investigates how processing methods affect biologically active compounds in plant materials, with particular focus on identifying compounds possessing antioxidant, anti-inflammatory, and anticancer properties. Dr. Oracz's work spans sustainable food packaging development, plant-based material innovation, nutritional science, and dietary pattern analysis. She examines practical applications of food science to address environmental concerns and improve human health outcomes through evidence-based approaches. Analysis of Dr. Oracz's publication record reveals a cohesive research trajectory focused on sustainable food solutions and health implications of dietary choices. Her work consistently explores bioactive compounds in food systems, from developing packaging using 80% olive pomace to investigating health impacts of palm oil consumption and evaluating plant-based alternatives to traditional foods. This research demonstrates strong interdisciplinary connections between food technology, environmental sustainability, and nutritional science. Dr. Oracz has made significant contributions across multiple research domains: Development of sustainable food packaging using olive pomace (up to 80% content) Comprehensive analysis of palm oil prevalence in food and cosmetic products Exploration of flexitarian dietary patterns as a bridge between conventional and vegetarian diets Investigation of plant-based meat alternatives and consumer acceptance Research on olive oil's health benefits specifically for Polish populations Examination of chocolate's nutritional properties and cultural significance Her collaborative research approach, frequently working with colleagues like Dr. Joanna Grzelczyk and Dr. Ilona Gałązka-Czarnecka, demonstrates engagement with broader research teams focused on advancing food science and nutrition knowledge for practical applications.

• Nutrition Science
• Iron Metabolism
• Diabetes Research
• +۵ مورد دیگر

Miguel Armando Arredondo Olguin serves as a Full Professor at the University of Chile's Institute of Nutrition and Food Technology, Professor Doctor Fernando Mönckeberg Barros. With 44 hours per week of academic work, he maintains active teaching and research roles across multiple programs at the university. His institutional affiliation spans both the Institute of Nutrition and Food Technology and the Faculty of Medicine. Doctor of Science, University of Chile (2002) Master in Biological Sciences, University of Chile (1996) Medical Technologist, University of Chile (1983) Professor Arredondo Olguin's research focuses on the intersection of nutrition science, micronutrient metabolism, and metabolic disorders. His work particularly emphasizes iron and zinc metabolism in relation to obesity, type 2 diabetes, and inflammatory processes. He employs both in vitro cell models and clinical studies to investigate how trace elements affect metabolic pathways and cellular functions. His research integrates molecular nutrition, biochemistry, and clinical nutrition approaches to address public health challenges related to micronutrient status in Chilean populations. Analysis of his recent publications reveals a consistent focus on trace element metabolism, particularly zinc and iron, in the context of diabetes and obesity. His work frequently examines cellular mechanisms using C2C12 cell lines and explores the relationship between micronutrient status and inflammatory markers. Recent publications also demonstrate expanding interest in plant-based compounds, nutraceuticals, and their potential therapeutic applications for metabolic disorders. Professor Arredondo Olguin has supervised numerous graduate theses across multiple faculties, including Chemical and Pharmaceutical Sciences, Veterinary and Livestock Sciences, and Basic Sciences. His mentorship spans topics from lysosomal enzyme activity to iron metabolism in obesity and diabetes. He has secured significant research funding through FONDECYT Regular grants, FONIS projects, and international collaborations including Horizon 2020 MSCA-RISE programs.

• Plant protein ingredients
• Pulse proteins
• Anti-nutrients
• +۷ مورد دیگر

Iben Lykke Petersen is an Associate Professor in the Department of Food Science at the University of Copenhagen, specializing in Food Analytics and Biotechnology. Her research focuses on plant protein ingredients, particularly from pulses, and their nutritional quality and processing effects. With a strong background in environmental chemistry and biochemistry, she has established herself as a leading researcher in sustainable plant-based food development. Education: PhD in Environmental Chemistry and Biochemistry, University of Copenhagen (2009) MSc in Agricultural Science, The Royal Veterinary and Agricultural University, Denmark (2003) Research Interests: Dr. Petersen's primary research areas include plant protein ingredients (especially from pulses), anti-nutrients like protease inhibitors, plant protein nutritional quality (protein digestibility, amino acid composition), and the effects of processing methods such as extraction, fractionation, extrusion, cooking, and fermentation. Her work aims to develop healthy and sustainable plant-based foods through scientific understanding of protein functionality and nutritional properties. She investigates how processing techniques can enhance protein quality while reducing anti-nutritional factors in plant-based foods. Research Trends: Dr. Petersen's recent publications demonstrate a strong focus on the nutritional quality of plant proteins, particularly legumes like faba beans. Her work examines how processing techniques affect protein functionality and digestibility, with applications in developing plant-based meat alternatives and fermented products like tempeh. She also investigates consumer perceptions of plant-based foods and the use of enzyme technology to enhance plant protein functionality. Her research bridges fundamental food science with practical applications for sustainable food systems. Grants and Projects: PI on 'The flip side of protease inhibitors from pulses: legume seeds as immune system enhancers (Immune SEEDstem)', Plant2Food (2024-2027) Co-PI on 'Tasty, healthy and safe Danish pulses with added value for consumers (Dansk Bælg/Danish Pulse)' (2024-2027) PI on 'Beyond Sustainability: a holistic approach to evaluate the nutritional quality of plant protein-based foods' (BEYOND) (2022-2025) Co-PI on 'Tempeh – a solution for eating healthy and climate-friendly' (2021-2024) Co-PI on 'New Extruded Plant Protein for Future Nutritious Foods' (NekstPro) (2020-2024) Partner on 'Smart Protein for a Changing World' (SmartProtein), EU Horizon 2020 (2020-2024) Previous research linked to EU-project PROTEIN2FOOD focusing on protein characterization from quinoa, amaranth, buckwheat, and grain legumes Teaching: Dr. Petersen teaches Biochemistry 1 (BSc, course responsible for the experimental part of the course) and Plants for Foods - Processing and Functionality (MSc, Lecturer). Her teaching directly connects to her research expertise in plant proteins and food processing technologies.