جست‌وجوی استاد و پژوهشگر

Sophie Mooreمشاهده پروفایل

استاد

• Global Maternal and Child Nutrition
• Nutritional Interventions in Pregnancy and Early Infancy
• Global Health Nutrition
• +۳ مورد دیگر

Professor Sophie Moore is a Professor of Global Women & Children's Health at King's College London, based in the Department of Women & Children's Health. She holds a Wellcome Trust Senior Research Fellowship (2020-25) and leads research on global maternal and child nutrition, with a focus on micronutrient interventions during critical developmental periods. Her work spans epidemiological studies in rural Gambia, intervention research on infant neurodevelopment, and global health challenges related to food insecurity. She is affiliated with the Faculty of Life Sciences & Medicine and the School of Life Course & Population Sciences. Her research integrates nutritional epidemiology, epigenetics, and global health equity, with projects such as the BRIGHT (Brain Imaging for Global Health) cohort study and the PRECISE network investigating pre-eclampsia determinants. She has collaborated widely across institutions including the London School of Hygiene and Tropical Medicine, the Medical Research Council Unit in The Gambia, and international partners in Africa and Asia. Key contributions include studies on iron supplementation in infancy, maternal dietary diversity, and the role of calcium in pre-eclampsia prevention. Her work emphasizes translational research to bridge gaps between scientific evidence and public health policy, particularly in low-resource settings. Grants and awards include major funding from Wellcome Trust and the Bill & Melinda Gates Foundation. Professor Moore’s research also explores neurodevelopmental outcomes linked to nutritional status, leveraging advanced imaging techniques (fNIRS/EEG) and longitudinal cohort data. She actively engages in global health initiatives addressing food security, maternal-child health disparities, and the impact of environmental factors on early development.

Ruan Elliottمشاهده پروفایل

مدرس ارشد

• Nutritional Metabolism
• DNA Damage and Repair
• Nutrigenomics
• +۴ مورد دیگر

Dr Ruan Elliott is Dean of the Doctoral College and Senior Lecturer in Nutrition at the University of Surrey's School of Biosciences. He holds a PhD in Nutritional Metabolism (2017) and BA in Natural Sciences from Cambridge (1988). His research focuses on nutritional modulation of DNA repair mechanisms, functional genomics in nutrigenomics, and micronutrient homeostasis of iron, copper, selenium, and zinc. He has led studies on vitamin D efficacy, food bioavailability, and oxidative stress biomarkers. Education: PhD (University of Surrey, 1992), BA (University of Cambridge, 1988) Previous Roles: Senior Scientist (Institute of Food Research, 1994-2009), Postdoctoral Fellow (University of British Columbia, 1992-1994) His research integrates molecular biology and nutrition to address health impacts of dietary components. Recent work explores oat-based milk alternatives' sensory profiles, vitamin D supplementation efficacy, and DNA repair pathways in cardiovascular disease. He collaborates internationally on projects like the D2-D3 Study and NuGO initiatives. Publications emphasize translational research, including systematic reviews on insect protein efficacy and meta-analyses of vitamin D supplementation. His work bridges lab-based models (e.g., Caco-2 cells for iron studies) and clinical applications. No scientific awards were explicitly listed in the provided texts. He advises on doctoral training programs and has contributed to grant-funded projects like the University of Surrey's food and infection biosciences initiative (2024). Collaborations include studies on probiotics' immune effects and transcriptomic analysis of metabolic conditions.

• Food Chemistry
• Dairy Science and Technology
• Membrane Technologies
• +۵ مورد دیگر

Dr. Jayani Chandrapala is an Associate Professor and Head of Department in Food Technology & Nutrition at RMIT University's School of Science. She holds editorial roles in journals like Food Chemistry Advances and Frontiers in Nutrition , and has led roles such as HDR Manager and Program Coordinator. Her research focuses on physical chemistry of food systems, dairy science, membrane processing, and functional foods. She has supervised over 25 research projects on topics like functional ingredient development, dairy product innovation, and bioactive compounds. Key interests include protein-carbohydrate interactions, non-thermal technologies, and food waste valorization. Education: BSc (Hons) in Chemistry (Sri Lanka), MSc and PhD in Food Chemistry (Monash University). Leadership roles include Assistant Associate Dean (2024) and Program Manager for the Bachelor of Food Technology & Nutrition (2020-2023). Teaches Food Chemistry and Food Manufacturing courses at undergraduate and postgraduate levels. Research outputs include over 135 publications, with recent work on milk-tea blends, buffalo milk processing, and functional food development. Active in industry collaborations and innovation projects, including space food perception studies and plant-based meat analogues.

Joy Waite-Cusicمشاهده پروفایل

دانشیار

• Food Safety Systems
• Pre-harvest Food Safety
• Process Validation
• +۴ مورد دیگر

Joy Waite-Cusic is an Associate Professor of Food Safety and Quality Systems at Oregon State University's Department of Food Science & Technology, within the College of Agricultural Sciences. Her research integrates food safety systems, focusing on pre-harvest safety, process validation, pathogen prevalence, and microbiological quality indicators. She collaborates with industry partners to improve food safety practices and reduce foodborne illnesses. Education: B.S., Food Science & Technology, Oregon State University (2002) M.S., Microbiology, Oregon State University (2004) Ph.D., Food Science & Technology, The Ohio State University (2007) Research Interests: Dr. Waite-Cusic's work spans food safety across production, processing, and distribution. Key areas include pathogen reduction in fresh produce, sanitation efficacy, and spoilage microbiology. Her lab evaluates processes like depuration for shellfish and dry-roasting for nuts to ensure microbial safety. She also investigates antimicrobial resistance in foodborne pathogens. Key Contributions: Recent studies address alcohol-based sanitizers in dry produce packinghouses, UV-C processing for human milk, and E. coli survival in onions. Her work emphasizes practical solutions for industry compliance with food safety regulations. Awards: 2021 James and Mildred Oldfield Team Award 2020 Search for Excellence Award 2019 Oregon Farm Food Safety Team Award National Science Foundation GK-12 Fellowship (2002) Advising & Grants: Advises students like Madeleine Enriquez. Her grants fund projects on produce safety, sanitizer efficacy, and pathogen dynamics. Collaborates with the Western Regional Center to Enhance Food Safety on outreach and training. Labs & Teams: Leads the Waite-Cusic Food Microbiology Lab, focusing on process validation for food companies. Engages with industry partners to validate kill steps (e.g., dehydration, roasting) for regulatory compliance.

• Milk bioactive components
• Proteomics and peptidomics
• Preterm infant health
• +۴ مورد دیگر

David Dallas is an Associate Professor at Oregon State University, affiliated with the School of Nutrition and Public Health and the Department of Food Science and Technology. He leads the Dallas Lab, focusing on milk bioactives in human and animal milk to improve infant and adult health. His work emphasizes protein digestion, peptide release, and processing impacts on bioactivity. He holds the Endowed Director position of the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. Dallas has collaborated with institutions like Oregon Health & Sciences University and industry partners such as Bobbie Labs. His research spans preterm infant nutrition, adult digestive health, and milk processing techniques like high-pressure pasteurization. Key achievements include developing peptidomics methods to identify bioactive peptides and guiding industry on preserving milk components. Awards include the Gerber Foundation Award (2025) and OSLER Fellowship (2024). His lab offers analytical services in proteomics, digestion modeling, and functional assays. Dallas mentors over 20 students, including PhD candidates like Md Atikur Rahman and Jillien Zukaitis. Current projects include optimizing donor milk processing for preterm infants and studying whey proteins' effects on adult microbiomes. He has published extensively in journals like LWT and Journal of Functional Foods, with a focus on protein survival, bioactivity, and digestion dynamics.

• Food Science
• Biotechnology
• Material Science
• +۴ مورد دیگر

Prof. Remko Boom is a Full Professor of Food Process Engineering at Wageningen University & Research. His research focuses on sustainable food systems, plant-based alternatives, and advanced food processing technologies such as 3D food printing, membrane filtration, and protein functionalization. Key areas include edible robotics, animal-free cheese alternatives via artificial casein micelles, and functional ingredient extraction from plant and insect-based sources. He collaborates globally on biorefinery processes and contributes to edible robotic systems through material science innovations. Education Background: PhD in Food Technology (exact details not specified) Master's/Undergraduate degrees in relevant engineering disciplines (not explicitly stated) Research Interests: Prof. Boom's work spans food process engineering with emphasis on: - Development of plant-based protein ingredients using mild fractionation techniques - 3D-printed food materials with tailored mechanical properties - Electrophoretic and membrane-based separation technologies for food components - Engineering edible casein micelles for cheese analogues - Biodegradable robotics using food-grade materials Recent Research Trends: Publications from 2024-2025 highlight advancements in: - 3D-printed starch cryogels and protein-based composites - Oleosome extraction and encapsulation of bioactive compounds - Functional characterization of artificial casein micelles - Edible robots powered by Marangoni propulsion Awards & Recognition: No specific awards listed in available data, though his work has received significant media attention including features on edible robotics and sustainable food innovations. Advising & Collaboration: Supervising 87+ PhD projects including work on: - Electrohydrodynamic drying - Brewer's spent grain valorization - Recombinant protein purification Active in industry partnerships for scaling-up electrophoretic separation and 3D food printing technologies Labs & Teams: Leads research groups focused on: - Advanced Food Processing Technologies - Sustainable Ingredient Development - Biorefinery Applications in Food Systems

Nidhi Bansalمشاهده پروفایل

استاد

• Alternative Dairy Processing
• Non-Bovine Milk Systems
• Milk Protein Structure and Functionality
• +۴ مورد دیگر

Professor Nidhi Bansal is a leading expert in dairy and food bioprocessing at the University of Queensland (UQ) , serving as the Director of Teaching & Learning in the School of Agriculture and Food Sciences. With over 150 publications and an h-index of 38 (Google Scholar), her work bridges agricultural sciences , food chemistry , and clinical nutrition . PhD in Dairy Chemistry (University College Cork, 2007) B.Tech in Dairy Technology (SMC College of Dairy Science, 2003) Research Focus: • Non-Thermal Processing: Leading UQ's 'non-thermal processing research program' since 2011, developing pulsed electric field (PEF) and high-pressure processing (HPP) to preserve milk biomolecules while ensuring microbial safety. • Non-Bovine Milk Systems: Pioneering research on camel milk and human milk , exploring their composition, enzymology, and bioactive properties. • Milk Protein Structure: Investigating protein interactions, denaturation, and functional properties like foaming, gelling, and emulsification. Recent Article Trends highlight contributions to Precision Fermentation , Milk Foam Science , and Camel Milk Applications . Her work has been cited in 103 countries across 25 disciplines, including Medicine and Chemical Engineering . Scientific Leadership: Program Lead for the $165M Food and Beverage Accelerator (FaBA) Trailblazer Grant CI on grants exceeding $183M from NHMRC, ARC, and industry partners Director of UQ’s Education and Training Program in the Strategic University Reform Fund ($6.9M) Mentoring Excellence: Supervised 27 HDR students (12 as principal advisor) and >60 coursework students. Authored multiple Food Chemistry and Journal of Dairy Science publications with significant impact on infant nutrition and food safety .

Hualu Zhouمشاهده پروفایل

استادیار

• Food Science
• Food Nanotechnology
• Emulsion Technologies
• +۷ مورد دیگر

Dr. Hualu Zhou is an Assistant Professor in the Department of Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences. She leads the Laboratory of Future Foods and Biomaterials at the UGA Griffin campus, where her research focuses on developing innovative plant-based food systems and sustainable biomaterials through advanced scientific principles. Dr. Zhou earned her undergraduate degree from Nanchang University (2010-2014), completed her Master's at Xiamen University (2014-2017), and obtained her Ph.D. from the University of Massachusetts Amherst (2017-2021), followed by postdoctoral research there (2021-2023) before joining UGA faculty in 2023. Her research program integrates experimental food science techniques including nanotechnologies, emulsion technologies, and INFOGEST in vitro digestion models with computational approaches such as molecular modeling and data analysis. Current projects focus on: (1) developing plant-based food alternatives using low-energy methods; (2) creating standardized assessment methods for plant-based foods; and (3) exploring food nanotechnology applications for enhanced bioactive compound delivery. Her work emphasizes sustainability, health benefits, and practical food system applications. Analysis of Dr. Zhou's recent publications reveals a strong emphasis on pH-driven processing technologies, plant protein functionality, and innovative delivery systems for bioactive compounds. Her research bridges fundamental food chemistry with practical applications, particularly in developing plant-based meat and dairy alternatives. She maintains extensive collaborations, especially with Dr. D.J. McClements, demonstrating an interdisciplinary approach to solving complex food science challenges. Dr. Zhou has served as a reviewer for numerous scientific journals and has contributed to over 50 reviewed papers in prestigious publications including Food Chemistry, Food Hydrocolloids, and Trends in Food Science & Technology. She also serves on the Early Career Advisory Board for the Journal of Agricultural and Food Chemistry and as an Editorial Board member for Grain & Oil Science and Technology. As an advisor, Dr. Zhou currently mentors Master's student Anthony Suryamiharja, Ph.D. student Minghe Wang, and collaborates with postdoctoral associate Xiping Gong. She has served on graduate committees and trained numerous undergraduate researchers. Her extension work through FoodPIC connects her research with industry partners developing plant-based products like pecan milk and polyphenol-enriched peanut butter. The recently renovated Laboratory of Future Foods and Biomaterials maintains state-of-the-art equipment for food chemistry analysis, including instrumentation for microscopy, HPLC, laser diffraction, and rheometry.

• Milk protein digestion
• Bioactive milk peptides
• Infant nutrition
• +۷ مورد دیگر

David Charles Dallas is an Associate Professor at Oregon State University's College of Public Health and Human Sciences, where he serves as Endowed Director of the Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. His research program focuses on the biological functions of milk proteins and peptides, with particular emphasis on infant nutrition and digestive health. Dr. Dallas's work centers on identifying novel bioactive protein fragments in human and bovine milk, determining which milk proteins survive intact across digestion, and assessing digestive deficiencies in preterm infants. His laboratory employs clinical studies, digestion models, structural analysis techniques including peptidomics and proteomics, and functional assays to investigate how milk proteins are digested in both infants and adults. His research has revealed significant differences in digestive capacity between preterm and term infants, demonstrating that premature infants have lower ability to digest milk proteins compared to term infants. This work has important implications for improving health outcomes for preterm infants through better understanding of milk protein digestion and bioactive peptide release. Analysis of Dr. Dallas's recent publications (2023-2025) shows a strong focus on adult digestion of dairy proteins, processing techniques that preserve bioactive components, and the identification of functional milk peptides with antimicrobial and immunomodulatory properties. His work spans from basic science investigations of peptide functionality to applied research on milk processing techniques that maintain nutritional value. Dr. Dallas leads a productive research program with multiple doctoral students and has established collaborations across nutritional science, food technology, and clinical medicine fields. His work has significant implications for infant nutrition, donor human milk processing, and the development of functional dairy products for adult health.

Bridget E. Youngمشاهده پروفایل

دانشیار

• Maternal and Child Nutrition
• Human Milk Composition
• Pediatric Endocrinology
• +۳ مورد دیگر

Bridget E. Young, Ph.D., is an Associate Professor at the University of Rochester School of Medicine and Dentistry, holding joint appointments in the Department of Pediatrics and Department of Public Health Sciences. As Director of Research for the Division of Breastfeeding and Lactation Medicine, she leads clinical studies investigating how bioactive components in human milk influence infant development. Research Focus: Maternal obesity, insulin resistance, and their impacts on breast milk composition; neonatal pancreatic function and intestinal maturation; donor milk processing; infant microbiome dynamics Laboratory: Young Lab at Golisano Children's Hospital, specializing in bioactive milk analysis and infant health outcomes Research Trends: Her recent publications analyze milk composition variability, microbiome differences between feeding methods, and immunological impacts of maternal conditions on breast milk. Articles from 2022-2025 particularly emphasize SARS-CoV-2 antibody transfer through milk and nutritional disparities in commercial infant formulas. Scientific Recognition: Erlich Koldovsky Early Career Award (2021) NIH F32 Award recipient Thrasher Research Fund Early Investigator Award Multiple grants for lactation research Collaborative Network: Works with international researchers through the BEGIN Consortium and co-founded the University of Rochester Human Milk and Lactation Research Consortium. Her lab team includes certified lactation counselors supporting breastfeeding mothers in clinical studies.

Irene Panderiمشاهده پروفایل

استاد

• Pharmaceutical Analysis
• Analytical Chemistry
• Bioanalysis
• +۵ مورد دیگر

Irene Panderi is a Professor of Pharmaceutical Analysis at the Faculty of Pharmacy, National and Kapodistrian University of Athens, where she leads research in Pharmaceutical Analysis and Analytical Chemistry. She heads the Laboratory of Pharmaceutical Analysis within the Division of Pharmaceutical Chemistry and has over 20 years of experience in developing analytical methods for drugs, metabolites and bioactive compounds. Education: Degree in Pharmacy, University of Athens (1989) Ph.D. in Pharmaceutical Analysis, Division of Pharmaceutical Chemistry, University of Athens (1994) Post-doctoral research in QSAR and stability studies, University of Athens (1994-2000) Certificate of Auditor / Lead Auditor, International Register of Certificate Auditors, London UK (2004) Irene Panderi's research focuses on developing analytical methods for the analysis of drugs, metabolites and bioactive compounds in pharmaceuticals, cosmeceuticals, biological fluids and human tissues. Her work applies to clinical testing, toxicology studies, doping control and quality control of drugs. She has significant expertise in MALDI-TOF imaging mass spectrometry, hydrophilic interaction liquid chromatography, and mass spectrometry techniques. Her recent research has expanded into cosmetic safety assessment, where she serves as a member of the European Commission's Scientific Committee on Consumer Safety (SCCS), contributing to numerous scientific opinions on cosmetic ingredients and nanomaterials. Panderi's publication record demonstrates a clear evolution from pharmaceutical analysis toward broader applications in cosmetic safety. Her most recent articles (2024-2025) predominantly focus on SCCS opinions regarding cosmetic ingredients, particularly concerning nanomaterials, UV filters, and fragrance components. This reflects her growing role in regulatory science and consumer safety assessment, while maintaining her analytical chemistry expertise. Scientific Distinctions: State Scholarship Foundation, Athens, Greece (1987-1988) State Scholarship Foundation, Athens – Greece (1990-1993) Member of Editorial Boards for Journal of Applied Bioanalysis, Separations, Chromatographic Research International, and Pharmakeftiki Professor Panderi teaches undergraduate courses including Introduction to Laboratory Practices, Pharmaceutical Legislation and Deontology, Analytical Chemistry 2, Pharmaceutical Analysis 2, and Laboratory of Pharmaceutical Analysis. At the graduate level, she instructs Advanced Pharmaceutical Analysis, Clinical Pharmaceutical Analysis, Stability of Pharmaceutical Products, and Bioanalytical techniques. Her international collaborations include visiting professorships at Uppsala University (2007) and Brown University (2012-2013). She maintains an active research laboratory focused on advanced analytical techniques for pharmaceutical and cosmetic applications, with particular emphasis on mass spectrometry and chromatographic methods for complex matrices including biological fluids and human tissues.

• Human Nutrition
• Metabolism
• Type 2 Diabetes
• +۶ مورد دیگر

Catherine Chan is a Professor in the Department of Agricultural, Food & Nutritional Science at the University of Alberta, within the Faculty of Agricultural, Life and Environmental Sciences. She holds a PhD in Physiology from the University of British Columbia. Her research focuses on the interplay between dietary interventions, metabolic health, and chronic disease prevention, particularly in the context of obesity and type 2 diabetes. Key areas of investigation include the effects of dairy products, plant-based diets, and bioactive food compounds on insulin signaling pathways, hepatic function, and gut microbiota. She leads studies exploring lifestyle programs targeting diabetes management and equity in Indigenous and immigrant populations. Dr. Chan teaches AFNS 675: Introduction to Research Methods in Nutritional Science , a graduate-level course emphasizing experimental design and data analysis. Her work includes longitudinal cohort studies like the Physical Activity and Nutrition for Diabetes in Alberta (PANDA) trial, examining diet patterns and chronic disease risk. She also investigates innovative interventions such as web-based platforms for post-COVID-19 rehabilitation and community-based nutrition screening programs for older adults. Her research bridges basic science and translational applications, aiming to improve dietary guidelines and public health outcomes. Advising and grants: Dr. Chan mentors graduate students in the MSc and PhD Nutrition and Metabolism programs. Her research has been supported by studies on dairy product impacts, legume consumption, and culturally tailored nutrition education. She collaborates with interdisciplinary teams to address barriers in healthcare access and develop culturally appropriate interventions for marginalized groups. Labs and teams: Her research group integrates nutrition science, physiology, and epidemiology to study metabolic disorders. Collaborations involve clinical partners, agricultural researchers, and community organizations in Alberta and internationally.

• Food Allergy
• Food Safety
• Bioactive Compounds
• +۳ مورد دیگر

Dr. Ouarda Azdad is a researcher at Sidi Mohamed Ben Abdellah University's Faculty of Science and Technology of Fes, Morocco, active from 2016 to 2020. Affiliated with the Laboratory of Bioactive Molecules (LMBSF), her work centers on food science and allergy research, particularly interactions between food components and human health in the Moroccan context. Her primary research interests include food allergy, food safety, and bioactive compounds. She investigates allergenic properties of milk and fish, the impact of processing on allergenicity, and health benefits of natural products. Her studies often focus on the Fez-Meknes region population. Analysis of her publications (2016-2018) shows consistent focus on food allergens and processing effects. Key themes include reduction of allergenicity through heat and enzymatic treatments, and population-specific allergy patterns in Morocco, contributing to public health strategies. Dr. Azdad has received research grants from the National Natural Science Foundation of China and the International Fund for Agricultural Development, among others, supporting her investigations into food safety and allergy. She works within the Laboratory of Bioactive Molecules, which explores natural compounds for health applications, aligning with her research on food components and human health.

Lisa Deanمشاهده پروفایل

استاد

• Food Science
• Peanut Quality and Flavor
• Food Lipid Chemistry
• +۷ مورد دیگر

Lisa Dean is a Professor in the Department of Food, Bioprocessing and Nutritional Sciences at North Carolina State University (NCSU) and a USDA-ARS Research Food Technologist. Her work focuses on peanut quality, lipid chemistry, nutritional analysis, and bioactive compound isolation from peanut plants. She holds certifications including Certified Food Scientist (IFT) and membership in societies like the American Chemical Society and American Peanut Research and Education Society. Education includes a Ph.D. in Food Science (1999) and M.S. in Food Science and Nutrition (1989) from NCSU and University of Delaware, respectively, and a B.S. in Chemistry (1981) from Towson State University. Her research has led to patents on fabric-stain prevention and numerous awards, including the USDA Certificate of Appreciation and Amy Rextrew Award. Research interests emphasize peanut flavor development, fatty acid composition, and applications of peanut by-products. She collaborates on projects like enhancing peanut resveratrol content and studying maternal diet impacts on human milk microbiota. Her work bridges food science, nutrition, and agricultural sustainability. Publications span over 30 years, covering topics from peanut genetics to food processing innovations. She advises on sustainable protein sources and has contributed to USDA peanut breeding programs. Current projects focus on improving peanut nutritional profiles and reducing postharvest losses through hermetic storage solutions.

• Nutritional Physiology
• Metabolism
• Elemental Metabolomics
• +۳ مورد دیگر

Evangelos Zoidis is an Associate Professor at the Department of Animal Science, Agricultural University of Athens (AUA), specializing in Nutritional Physiology of Farm Animals. He holds a PhD in Natural Sciences from the University of Zurich (2000) and has held academic roles including Lecturer (2009–2016) and Assistant Professor (2016–2023) before his current position. His research focuses on Nutritional Physiology, Elemental Metabolomics, and Molecular Metabolism. Education: Biochemistry Diploma, University of Zurich (1996) PhD in Natural Sciences, University of Zurich (2000) Postdoctoral Research, University Hospital of Zurich (2000–2002) Research Interests include the nutritional physiology of farm animals, metabolism modulation, and the application of elemental metabolomics to study dietary impacts. His work explores how dietary components influence animal health and product quality, with a focus on poultry and dairy systems. Publications highlight studies on cheese composition, antioxidant effects in broilers, and the use of agro-industrial by-products in sustainable farming. His lab, the Laboratory of Nutritional Physiology & Feeding, focuses on bridging nutritional science with practical agricultural applications. No scientific awards are explicitly mentioned, but his extensive publication record reflects sustained research contributions. Advising and grants details are not provided in the text. He is affiliated with multiple AUA laboratories, including the Nutrition & Diet Physiology Lab.