جستجوی استاد راهنمای دانشگاهی

Jooyeoun Jungمشاهده پروفایل

استادیار

• Sustainable Food Processing
• Edible Food Coatings
• Nanocellulose Applications
• +۴ مورد دیگر

Jooyeoun Jung is an Assistant Professor in the Department of Food Science & Technology at Oregon State University. She holds affiliations with the university's Food Science and Techno Headquarters and has been part of the OSU Main Campus since 2016. Her career includes roles as a Senior Researcher and Assistant Professor of Practice at the University of Nebraska-Lincoln (2018-2021) before returning to Oregon State in 2022. Educated at Oregon State University with a Ph.D. in Food Science & Technology, her research focuses on sustainable food processing, value-added food product development, and innovative food packaging solutions. Key areas include edible coatings using nanocellulose, antimicrobial packaging technologies, and utilization of agricultural byproducts for eco-friendly materials. Her work emphasizes enhancing food shelf-life through advanced coating technologies, improving packaging functionality, and addressing challenges in food preservation such as mold control, lipid oxidation, and microbial inhibition. She has pioneered studies on hazelnut processing, blueberry anthocyanin stabilization, and fruit pomace valorization. Jung teaches courses like Introduction to Sustainable Food Processing (FST327) and collaborates on interdisciplinary projects involving food safety, material science, and agricultural engineering. Her research has led to innovations in molded pulp packaging, radiofrequency pasteurization, and functional food film development. Professional affiliations include the Institute of Food Technologists, reflecting her commitment to advancing food science through industry collaboration and academic rigor.

Samir Elhedhliمشاهده پروفایل

استاد

• Large-scale Optimization
• Logistics
• Supply Chain Management
• +۱۱ مورد دیگر

Samir Elhedhli is a Professor in the Department of Management Sciences at the University of Waterloo, within the Faculty of Engineering. His research focuses on Large-scale Optimization, Logistics, Supply Chain Design, Healthcare Operations, Airline Scheduling, and Data Analytics. He has held grants from NSERC, CFI, OCE, and MITACS, collaborating with industries in aircraft manufacturing, airline scheduling, and warehouse management. Education: PhD in Management Science, McGill University (2001) Master's in Industrial Engineering, Bilkent University (1996) Bachelor's in Industrial Engineering, Bilkent University (1994) Research Interests: Data Analytics & Data Science Large-scale Optimization (Interior-point methods, decomposition, column generation) Supply-chain Analytics (Logistics, warehousing, routing, scheduling) Environmental Sustainability in Supply Chains Key Awards: CORS Service Award (2013) University of Waterloo Distinguished and Outstanding Performance Awards (2005–2019) Grants & Advising: Active grants from NSERC, CFI, OCE, and MITACS Currently accepting graduate student applications Administration & Service: Chair, Department of Management Sciences (2014–2018) President, Canadian Operational Research Society (2011–2012) Co-Editor-in-Chief, INFOR Journal (2014–present) Labs & Teams: Leads the WanOpt research group focused on optimization methodologies and applications.

Luis Cisneros-Zevallosمشاهده پروفایل

استاد

• Postharvest Technology
• Food Safety
• Nanotechnology in Agriculture
• +۲ مورد دیگر

Dr. Luis Cisneros-Zevallos is a Professor in the Department of Horticultural Sciences at Texas A&M University's College of Agriculture & Life Sciences. He earned his B.S.E. in Food Industries Engineering from National Agrarian University - La Molina (Peru), followed by M.S. and Ph.D. degrees in Food Science from University of California, Davis. His research focuses on postharvest technology, food safety, and nanotechnology applications in agriculture. Research interests include developing nanoencapsulation techniques for antimicrobial agents, creating superhydrophobic coatings to prevent bacterial contamination, and enhancing produce shelf-life through nanotechnology. His work integrates phytochemical analysis with food engineering solutions to reduce agricultural waste and improve food safety from harvest to consumption. Dr. Cisneros-Zevallos has made significant contributions in understanding pathogen behavior in fresh produce, developing edible nanocoatings, and advancing integrated pest management strategies. His recent work explores synergistic combinations of essential oils and plasma technologies for food sanitization.

Elena Castell-Perezمشاهده پروفایل

استاد

• Food Engineering
• Biomaterials Science
• Food Safety Technologies
• +۵ مورد دیگر

Elena Castell-Perez is a Professor at Texas A&M University's College of Agriculture & Life Sciences, Department of Biological and Agricultural Engineering. She holds a B.S. in Food Engineering from Campinas State University (1980), followed by an M.S. (1984) and Ph.D. (1990) in Agricultural Engineering from Michigan State University. Her research focuses on food safety technologies, including antimicrobial packaging systems, biomass pretreatment for bioenergy, and food irradiation applications. She is affiliated with Texas A&M AgriLife Research and Extension Service. Her work integrates nanotechnology (e.g., ZIF-8 nanoparticles) with food engineering to enhance packaging safety and develop sustainable materials. Key contributions include optimizing electron beam irradiation for pathogen decontamination and advancing predictive modeling for microbial contamination risks in fresh produce. She also explores CO₂ capture innovations for agricultural sustainability. Recent articles highlight advancements in antimicrobial delivery systems, 3D-printed biomass composites, and machine learning for food safety prediction. Her research spans food rheology, smart packaging, and waste reduction within the water-energy-food nexus. Dr. Castell-Perez collaborates on multidisciplinary projects involving food phantoms, Monte Carlo simulations for irradiation dosimetry, and agent-based modeling of microbial cross-contamination. Her labs focus on translating engineering principles into practical solutions for the food industry.

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.

• Food Engineering
• Food Packaging
• Food Process Engineering
• +۴ مورد دیگر

Professor Keshavan Niranjan is a faculty member at the University of Reading, serving as Director of the Global Engagement Office. His academic roles include leading international academic programs in teaching and research. He holds a BChem Eng, MChem Eng, and a PhD (tech), and is a Fellow of the Institute of Food Science and Technology (FIFST) and the International Academy of Food Science and Technology. His research focuses on food engineering, particularly in foam stability, sustainable food packaging, high-pressure food processing, and enzyme-assisted extraction. Notable projects include developing plant-based food systems, antimicrobial coatings, and reducing acrylamide in deep-fried products. He supervises PhD projects on topics like date fruit resource recovery and enzymatic protein modification for food processing. Professor Niranjan has authored numerous publications and book chapters, including contributions to Journal of Food Engineering and Food Hydrocolloids . His editorial roles include Editor-in-Chief of Foods and roles at Food and Bioproducts Processing and Scientific Reports . Awards include a Lifetime Achievement Award (2015) and Distinguished Service Award (2019) from the International Association of Engineering and Food.

• Food Science
• Biotechnology
• Food Engineering
• +۵ مورد دیگر

Cristina L. M. Silva is an Associate Professor at the Escola Superior de Biotechnology within Universidade Católica Portuguesa . She specializes in Food Science and Engineering with a focus on modeling and optimization of food processes , sustainable food systems , and preservation technologies like ultrasound, ozone, and UV-C radiation. Her work extends to by-product valorization , particularly in fruit and vegetable processing. She was elected a Fellow of the International Academy of Food Science and Technology (IAFoST) in 2022, reflecting her global leadership in food engineering education. She chairs the IUFoST Education Working Group 1.2 and serves on the advisory board of the ISEKI-Food International Association . Additionally, she is editor-in-chief of the International Journal of Food Studies and associate editor for multiple journals. Research Interests: Food process modeling, sustainable technologies, microbial safety, by-product valorization, and educational innovation in food science. Leadership: Deputy Director for Internationalization at ESB; led the CBQF Food Processing Engineering lab . Scientific Awards: IAFoST Fellow (2022).

Mari Lehtonenمشاهده پروفایل

مدرس

• Food Chemistry
• Food Analysis
• Chromatographic Techniques
• +۳ مورد دیگر

Mari Lehtonen serves as a University Lecturer in Food Chemistry at the Department of Food and Nutrition, University of Helsinki, a position she has held since April 2021. She also holds the Title of Docent (equivalent to Adjunct Professor) in Food Chemistry from the University of Helsinki, awarded in 2021. University Lecturer, Department of Food and Nutrition, University of Helsinki (2021-present) Post-doctoral researcher, Department of Food and Nutrition (2020-2021) Chemist, Finnish Environment Institute (2017-2020) Dr. Lehtonen earned her Doctor of Science in Food Chemistry from the University of Helsinki in 2012, where she was awarded the best doctoral thesis of the year 2012 in the ABS Graduate School. She also holds a Master of Science in Analytical Chemistry from the University of Helsinki (2004). Her research focuses on food chemistry with particular emphasis on chromatographic and separation techniques, food analysis, and bioactive compounds in food. Her work bridges analytical chemistry with practical food science applications, examining how chemical properties affect food quality, safety, and nutritional value. Recent publications reveal a growing interest in plant-based food components, particularly examining lignin nanoparticles, nanocellulose, and wood-derived compounds for food applications and environmental remediation. Dr. Lehtonen's publication record shows consistent scholarly output with multiple publications annually, demonstrating expertise in both fundamental food chemistry and applied research. Her recent work (2023-2025) increasingly explores sustainable food materials, particularly plant-based polymers and their applications in food systems and environmental contexts. The best doctoral thesis of the year 2012 in the ABS Graduate School (2013) Dr. Lehtonen has supervised 8 MSc theses and 3 BSc theses, in addition to research trainees. She has been involved in multiple research projects including FreshPack (Business Finland), BITE (Novel Biomass-based solutions for Technical Emulsions), WOOD-PRO (Valorization of wood biorefinery products), and WOODLIPS (Novel wood-derived emulsifiers). Her teaching portfolio includes FOOD-305 Chromatographic and Other Separation Techniques, FOOD-302 Research Methods, and ETK-225 Basic Food Analysis, demonstrating her commitment to training the next generation of food scientists. Her laboratory work appears to focus on food chemistry analysis, particularly utilizing chromatographic techniques to examine food components, with recent expansion into plant-based materials research as evidenced by her publications on lignin nanoparticles and wood-derived compounds.

Qingyang Carly Wangمشاهده پروفایل

استادیار

• Food Safety
• Postharvest Technology
• Nonthermal Processing
• +۳ مورد دیگر

Qingyang Carly Wang serves as an Assistant Professor and Extension Specialist in the Department of Food Science and Technology at Oregon State University's Main Campus in Corvallis, Oregon. Her research program develops science-based solutions for critical challenges in the fruit and vegetable industry through active industry collaboration and extension outreach. Her core research focuses on three interconnected pillars: Postharvest interventions to reduce microbial spoilage and minimize food loss Nonthermal processing technologies (particularly plasma-activated water and UV-C) for enhanced food safety and operational efficiency Valorization of food processing byproducts via microbial fermentation for value-added applications Recent publications (2022-2025) demonstrate concentrated expertise in plasma-based antimicrobial technologies, with 80% of articles addressing plasma-activated water applications across produce, eggs, and grains. Her work consistently addresses real-world constraints like organic matter interference and quality preservation while developing validation methods using novel surrogates. Dr. Wang maintains active industry engagement through her Extension Specialist role, translating research into practical solutions for resilient food systems. Her laboratory develops conformable plasma electrode systems for in-package treatment and investigates byproduct valorization through fermentation, though specific grant funding details aren't provided in available materials.

• Food Safety
• Food-Borne Virulence
• Microbial Activity in Food Matrices
• +۴ مورد دیگر

Jenny Schelin is a Senior Lecturer at Lund University's Faculty of Engineering (LTH), holding dual appointments at the Division of Biotechnology and Applied Microbiology within the Department of Chemistry and the Academic Development Unit. She also serves as Programme Director for the Pharmaceutical Technology Master's program and is a Profile Area Member for LTH's Food and Bio initiative. Her research focuses on food safety and food-borne virulence, particularly examining how pathogens like Staphylococcus aureus survive and produce toxins in food matrices and production environments. With expertise in microbial cultivation, detection methods, and risk analysis, her work targets increasing food safety while reducing waste in circular food systems. Recent publications demonstrate strong interdisciplinary connections between microbiology, packaging engineering, and sustainable agriculture. Her 15 most recent publications (2016-2024) reveal consistent focus areas: food safety risk assessment (43% of fingerprint), Staphylococcus aureus research (78%), and food waste reduction (66%). The work spans from fundamental microbiology to applied engineering solutions, with growing emphasis on sustainable packaging and circular food production systems since 2020. Lecturer of the year 2021 Teacher of the year 2019 Excellent Teaching Practitioner (ETP) 2014 Pedagogic Prize from Student Union (TLTH) 2012 As Educational Developer and Programme Director, she coordinates courses in packaging materials and the Erasmus Mundus Master in Food Innovation and Product Design. She chairs Sweden's National Network for Food Microbiology and serves as secretary for 'Livsmedelskollegiet', maintaining active national collaborations with food companies and international research partnerships. Current projects include FORCE (Center for Food Resilience), Siametics (sialic acid derivatives research), and Fermented Food innovation environments.

David H. Pichaمشاهده پروفایل

استاد

• Postharvest Physiology
• Tropical and Sub-Tropical Horticulture
• International Trade and Market Development
• +۳ مورد دیگر

David H. Picha is a Professor and Department Head in the School of Plant, Environmental and Soil Sciences at the LSU College of Agriculture . His work focuses on postharvest physiology and horticultural crop technologies, with extensive international collaboration and training programs. Dr. Picha holds a B.S. from the University of Minnesota , M.S. from Cornell University , and Ph.D. from the University of Florida . His research interests include Postharvest Physiology of tropical/sub-tropical crops like sweetpotato and satsuma mandarins Modified atmosphere packaging and controlled storage techniques Value-added product development International market expansion for horticultural commodities Nutritional analysis and bioactive compound retention His publications (2005–2012) emphasize fungal disease management in storage, processing effects on quality, and global trade strategies. He is an editorial board member of the International Journal of Vegetable Science and reviews for multiple journals in horticulture and food science. Dr. Picha leads USDA Cochran Fellow training programs worldwide on horticultural production and postharvest care. He actively participates in committees for the American Society for Horticulture Science and Institute of Food Technologists. Labs/Teams: His research is affiliated with LSU AgCenter facilities and collaborative networks across Louisiana and international partners.

Jessica Danaherمشاهده پروفایل

دانشیار

• Nutrition and Dietetics
• Genomics and Personalized Nutrition
• Food Sustainability
• +۵ مورد دیگر

Dr. Jessica Danaher serves as Associate Dean, Student Experience Science at RMIT University's School of Science. As a Nutrition Scientist and Dietitian, she holds a prominent position in both academic leadership and research. Her work bridges scientific research with public engagement, focusing on translating complex nutritional science into accessible knowledge for diverse audiences. Dr. Danaher's research interests span Nutrition and Dietetics, Genomics and Personalized Nutrition, Food Sustainability, Health Education, and Gut Microbiome Research. She has developed innovative approaches to nutrition education through game design, with projects like Gooey Gut Trail and Go-Go Biome that use play to teach complex concepts about human-microbial interactions and gut health. Her work on food waste reduction, alternative protein sources (particularly insects), and the relationship between genetics and dietary response demonstrates her commitment to sustainable food systems and personalized nutrition. Her publication record reveals a strong focus on translating genomic research into practical nutrition recommendations, with numerous studies examining how DNA influences dietary responses. She has also made significant contributions to understanding food neophobia, gut health education through gamification, and alternative protein sources as sustainable food solutions. Her interdisciplinary approach combines nutrition science with design, technology, and behavioral psychology to create impactful health interventions. Dr. Danaher actively contributes to shaping science communication through nationally acclaimed engagement programs including Superstars of STEM and the Oceanic Nutrition Leadership Platform. She works toward equal representation of women in media and sustainable food security for Oceania, embodying her commitment to 'smashing stereotypes of what women in science look like.' She has supervised multiple research students on projects related to functional foods and gut health experiences. Her media presence as a nutrition expert is extensive, with regular contributions to major Australian outlets including The Age, Good Food, Upstart magazine, and SBS Radio. Dr. Danaher's work demonstrates how academic research can directly impact public understanding and practice of nutrition science.

Eva Almenarمشاهده پروفایل

استاد

• Food Packaging
• Active Packaging
• Shelf Life Extension
• +۷ مورد دیگر

Eva Almenar is a Professor at the School of Packaging at Michigan State University with extensive expertise in food packaging technologies. She leads research in developing sustainable packaging solutions to enhance food safety and quality while extending shelf life. Dr. Almenar received her Ph.D. in 2005 from the Institute of Agrochemistry and Food Technology-Spanish Council for Scientific Research (IATA-CSIC) with a focus on active packaging. Her research spans over 15 years of experience in fresh produce packaging, working with various packaging technologies including modified atmosphere packaging, controlled atmosphere packaging, active packaging, and coatings. Her research interests focus on developing packaging materials made from renewable feedstock with emphasis on active packaging systems featuring antimicrobial properties, scavenging capabilities, and temperature-sensitivity. She conducts physicochemical, microbiological, and sensory studies to evaluate how these new materials affect food quality during storage. Her work involves close collaboration with researchers in packaging, microbiology, postharvest physiology, and sensory analysis, as well as industry partners including produce growers, commodity groups, plastic suppliers, and packaging equipment manufacturers worldwide. Dr. Almenar has authored 39 peer-reviewed articles, 9 non-peer-reviewed articles, and 5 peer-reviewed book chapters, along with 7 invention disclosures. Her publication record demonstrates consistent contributions to packaging science with recent work focusing on e-commerce food packaging solutions and innovative materials development. Institute of Food Technologists Fellow (2025) As an educator, Dr. Almenar teaches multiple undergraduate and graduate courses including PKG 455 Food Packaging, PKG 456 Packaging & Shelf Life of Perishables, and various research and directed study courses. She has developed teaching materials for both academic settings and industry training programs on packaging materials and technologies. She leads the Almenar Research Group, which includes team members Hayden Hardwick, Dylan Spruit, Jack Fehlberg, Linh Dao, and Anna Riederer. Her research team focuses on creating packaging solutions based on fresh produce characteristics and supply chain requirements for successful commercial application.

• Packaging Design
• Consumer Behavior
• Ergonomics
• +۶ مورد دیگر

Andrew Hurley is an Assistant Professor in Packaging Sciences at Clemson University's College of Arts and Humanities. He holds a Ph.D., M.S., and B.S. in Packaging Sciences and Rhetorics, Communication, and Information Design from Clemson University. His research focuses on consumer behavior, packaging design, sustainability, and accessibility, with a particular emphasis on food packaging, ergonomics, and environmental impacts. He explores topics such as cheese packaging trends, recycling signage effectiveness, and accessibility for colorblind consumers. His work often employs methodologies like eye-tracking and life cycle assessments. Education: Ph.D. in Rhetorics, Communication, and Information Design (2011) M.S. in Packaging Sciences (Design) B.S. in Packaging Sciences His research interests span packaging accessibility, consumer decision-making, and sustainable packaging solutions. Recent studies include enhancing package ergonomics for arthritis consumers and analyzing the environmental impacts of Caesar salad packaging. He has also investigated the role of hanging tags and secondary packaging on consumer behavior and brand awareness. His articles highlight trends in packaging innovation, with a focus on food products, healthcare items, and retail environments. While no scientific awards are listed, his work contributes to advancing packaging science through interdisciplinary approaches. No grants or advising roles are explicitly mentioned in the provided texts. His contributions include collaborations with industry partners on projects like classroom group dynamics and industry-based communication tools.

Achaerandio Puente, Maria Isabelمشاهده پروفایل

دانشیار

• Food Technology
• Agri-Food Engineering
• Postharvest Technology
• +۴ مورد دیگر

Maria Isabel Achaerandio Puente is an Associate Professor in the Department of Food and Agri-Food Engineering at the School of Agri-Food and Biosystems Engineering of Barcelona, Universitat Politècnica de Catalunya (UPC). She is a member of the AGROTECH-UPC research center and leads research in the HorPTA group, focusing on horticultural production, transformation, and valorization. She also serves as the Coordinator of the Doctoral Program in Agri-Food Technology and Biotechnology. Research Interests: Her work centers on food technology, particularly postharvest processing, drying techniques, and preservation of horticultural products. She investigates sustainable methods for enhancing food quality, safety, and shelf-life, with a strong emphasis on minimizing waste and optimizing energy use. Her research bridges engineering principles with food science to develop innovative solutions for the agri-food industry. The analysis of her recent publications reveals a consistent focus on drying technologies (convective, microwave, freeze-drying, solar), osmotic dehydration, and non-thermal preservation (high-pressure, ultrasound). These studies often involve modeling, optimization, and evaluation of nutritional and sensory properties, reflecting a multidisciplinary approach integrating food engineering, chemistry, and sustainability. Scientific Recognition: h-index: 18 ORCID: 0000-0002-0387-6118 Scopus Author ID: 6505913234 Web of Science Researcher ID: D-4322-2011 Advising and Research Funding: As Doctoral Program Coordinator, she plays a key role in mentoring PhD students. She has led multiple competitive and non-competitive R&D+i projects, demonstrating sustained research funding and project leadership in agri-food innovation. Her work includes innovation in teaching and practical applications for small-scale producers. Research Groups: She is actively involved in two research units: HorPTA (Horticulture: Production, Transformation, and Valorization) and AGROTECH-UPC (Agri-Food Technology Research Center), both fostering interdisciplinary collaboration in food engineering and sustainable processing.