Professor Hongbo Zhang is a leading academic at Åbo Akademi University , affiliated with the Faculty of Natural Sciences and Engineering and the InFLAMES (Innovation Ecosystem based on the Immune System) flagship program. With over 227 publications and 21 active/completed projects since 2006, his research spans Functional Materials , Drug Delivery , and Clinical Translation . Research Interests: His work focuses on Engineering nanostructures for blood-brain barrier penetration Microfluidics-enabled biomedical devices Antimicrobial resistance solutions Cellulose-based sustainable materials Mitochondrial delivery systems Theranostic hydrogels Scientific Awards: Fellow of the Royal Society of Chemistry (2024) MDPI Pharmaceutics Young Investigator (2020) Chinese Orthopedic Association 1st Prize (2019) Best Oral Drug Formulation (Control Release Society, 2014) 10 Leading Chinese Talents in Europe (2023) Collaborative Network: Actively hosts international researchers and contributes to EU/Nordic-funded projects like NAP4DIVE and Printed Intelligence Infrastructure . His recent publications demonstrate expertise in nanomedicine, biocomposites, and lignin valorization.
Liqiu Hu is a Doctoral Researcher at the Laboratory of Natural Materials Technology , affiliated with the Faculty of Science and Engineering at Åbo Akademi University. Their research focuses on bio-based materials , polymerization techniques , and nanocellulose applications , contributing to Sustainable Development Goals like responsible consumption and climate action. Key research areas: Lignin, Nanocellulose, Polymerization, Bio-based films, Green chemistry, Biocomposites Recent work trends: In-situ polymerization, Pickering emulsions, Drug delivery systems, Agricultural waste upcycling, Aqueous dispersion processing Collaborations include researchers from Åbo Akademi University and TAPPI Press. Publications span from 2017 to 2025, highlighting innovations in biopolymer interfaces and sustainable packaging . The laboratory's fingerprint indicates strong alignment with lignin (100%), nanocellulose (75%), and polymerization (66%) research.
Professor Benu Adhikari is a faculty member in the School of Science at RMIT University, Australia. He holds honorary positions including Visiting Professor at Jiangnan University (China), Adjunct Professor at Soochow University (China), and Adjunct Distinguished Professor at the China Academy of Agricultural Sciences (Beijing). His research focuses on food engineering, emulsions, encapsulation technologies, biodegradable packaging, and food drying processes. Key projects include developing plant-based dairy alternatives, biodegradable films from agricultural waste, and texture-modified foods for the elderly. He supervises numerous research projects on topics like 3D-printed food from mushroom waste, sodium reduction in food systems, and encapsulation of bioactive compounds. His work integrates advanced materials science, sustainable processing, and food innovation. Professor Adhikari is an editorial board member of Sustainable Food Technology and Drying Technology . Research interests span food engineering fundamentals (rheology, thermal processing), emulsion stability mechanisms, micro/nano encapsulation of heat-sensitive ingredients, and biodegradable packaging development. His lab explores novel applications of plant and algal proteins, lignin-based materials, and AI-driven food supply chains. Over 400+ research outputs highlight contributions to food science, materials engineering, and sustainable technologies. Collaborations with industry and global institutions drive applied research in food safety, nutrition, and circular economy practices. Recent innovations include hemp protein-curcumin conjugates, AI-optimized fresh food logistics systems, and 3D-printed texture-modified foods for dysphagia management. His work addresses global challenges in food security, sustainability, and aging population nutrition through interdisciplinary approaches.
Karin Schroen is a Full Professor in Food Process Engineering at Wageningen University & Research, focusing on food emulsions, lipid oxidation, and sustainable packaging materials. Her research integrates nanotechnology, colloid science, and membrane processes to develop innovative food systems and biodegradable materials. Her work addresses challenges in food stability, nutrient delivery, and environmental impact through projects like bio-nanocomposite packaging and controlled lipid digestion systems. She supervises multiple PhD candidates and collaborates on interdisciplinary initiatives, including the INSIGHT project for probiotic delivery and food structure design. Key areas include Pickering emulsions, chitin-based nanocomposites, and oxidative stability mechanisms. Her contributions span over 396 publications, with recent emphasis on lipid oxidation dynamics and microfluidics applications.
Betül Yesiltas Svensson is a Senior Research Fellow at the National Food Institute, Technical University of Denmark (DTU). Her research focuses on food science and technology, with a particular emphasis on emulsion stabilization, lipid oxidation, and antioxidant properties in food systems. She actively contributes to projects addressing sustainable protein utilization and functional food development. Her work aligns with UN Sustainable Development Goals, particularly in sustainable consumption and production (SDG 12). Key research areas include optimizing fish oil emulsions, extracting bioactive compounds from brewing byproducts, and developing novel methods for peptide screening. Expertise: Emulsion Science, Food Chemistry, Bioactive Compounds, Oxidative Stability Current Projects: MAPOX (lipid oxidation mapping), GRAINPEP (brewers’ spent grain proteins), and plant-based metal chelating antioxidants She advises three PhD candidates: H.T. Tran (Pickering emulsions), R.K. Mikkelsen (brewers’ spent grain proteins), and M. Bjørlie (peptide stability). Her research outputs emphasize interdisciplinary collaboration between food chemistry and engineering. Labs/Teams: Part of the Research Group for Bioactives – Analysis and Application at DTU Food.
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.
Dr Lee Yee Ying is a Senior Lecturer at the Malaysia School of Science, Monash University. She holds a PhD in Food Science and Technology from Universiti Putra Malaysia (2016), where her doctoral research focused on functional oil development via enzymatic interesterification of palm oils for obesity management. Her research interests include enzymatic/chemical modification of edible fats, functional lipid synthesis, in vivo health studies, and sustainable palm oil utilization. She teaches courses in Food Science and Functional Foods. Dr Lee has led multiple research projects, including biorefinery of microalgae and synthesis of medium-long chain triacylglycerols (MLCT). She has published over 80 peer-reviewed articles and book chapters, with a focus on lipid chemistry, structured lipids, and food product development. Notable awards include the Best PhD Award (2016) and innovation awards for plant-based milk products (2024). Her work aligns with UN SDGs related to sustainable consumption and health. Recent research trends emphasize functional lipid applications in health management, emulsion stabilization using nanocellulose, and mitigation of harmful oil processing byproducts like 3-MCPDE and glycidol esters.
Francisco Martin Goycoolea Valencia is a Full Professor (Chair in Biopolymers) at the School of Food Science and Nutrition, University of Leeds, UK. Previously held roles include Research Scientist at CIAD, Mexico (1995–2010), Visiting Scholar at Universidad Complutense de Madrid (2001–2002), and Professor at University of Münster, Germany (2010–2016). His research focuses on biopolymer science, nanobiotechnology, and food structure, with emphasis on biomaterials for biomedical and biotechnological applications. Education: BSc in Chemistry/Biology (Universidad La Salle/UNAM, 1988), MSc in Food Science (Reading University, UK, 1990), PhD in Food Polysaccharides (Cranfield University, UK, 1994). Research interests include structure-function relationships of biopolymers, drug delivery systems, microfluidics phenotyping, antibiotic-free therapies, and in silico simulations of nanomaterial behavior. Grants/PI Roles: Hosted EU Horizon2020 Marie Curie Fellowship MINUSMICRO, UKRI UK-Canada project on crustacean waste valorization, and Innovate UK projects on sustainable nutrition and yeast-based food products. Scientific Awards: International Marie Curie Fellowship (2008–2010) Professional Memberships: Founder President of Iberoamerican Chitin Society (2002–2006), Member of European Chitin Society Board (2011–present) Lab/Teams: Leads the Immunobiology for Aquaculture research group and collaborates across disciplines to develop novel biomaterials and sustainable food technologies.
Martti Toivakka is a Professor at the Laboratory of Natural Materials Technology within the Faculty of Natural Sciences and Engineering at Åbo Akademi University . His research focuses on sustainable materials engineering, particularly in bio-based polymers and advanced coating technologies. Nanocellulose and lignin-based materials Barrier coatings for packaging Emulsion polymerization techniques Phase change materials for thermal energy Polymerization kinetics and modeling His recent publications emphasize bio-based dispersions, functionalization of cellulose nanofibrils, and scalable production of antimicrobial biocomposites. Key projects include CIMANET (circular materials bioeconomy) and SUSBINCO (sustainable binders and coatings), supported by institutions like Business Finland and Finlands Akademi . Research trends highlight advancements in nanocellulose , lignin composites , antimicrobial packaging , and high-throughput coating processes , aligning with UN Sustainable Development Goals for eco-friendly materials. His work involves collaborations across disciplines, including Professor Chunlin Xu and experts in printed intelligence infrastructure , with applications in packaging , energy storage , and biocompatible materials .
Professor Lorenzo Pastrana serves as Chair of the Research Office (Scientific Directorate) and Group Leader of the Food Processing Group at the International Iberian Nanotechnology Laboratory (INL). He holds a Professorship in Food Science at the University of Vigo and maintains visiting positions at Italian and Brazilian institutions. His career spans leadership roles including Director of the Centre of Research Transference and Innovation at University of Vigo and founder of the Galician Agri-Food Technology Platform. His research integrates biotechnology and nanotechnology to revolutionize food systems through market-oriented applications. Key focus areas include food micro and nanostructures for personalized nutrition, active and intelligent packaging solutions using biomaterials, and miniaturized in vitro digestion models. The Pastrana Research Group pioneers TRL 2-7 innovations addressing global food challenges with scientific excellence and commercial viability. Recent publications reveal strong trends in nanostructured delivery systems (oleogels, emulsions), 3D bioprinting for food personalization, and advanced packaging materials. Core themes emphasize sustainability, health enhancement through bioactive compounds, and cellular agriculture integration. The group's work bridges fundamental nanotechnology with practical food industry applications. Professor Pastrana actively supervises over 30 PhD students across current and alumni cohorts. His team operates the enhanced Soft Material Characterisation Lab featuring unique permeability testing equipment. The group participates in major European initiatives including FEASTS, IDfoods, and TrustEat, driving innovation from fundamental research to market implementation for healthier, sustainable food systems.
Dr. Yonghui Li is an Associate Professor and Graduate Program Director in the Department of Grain Science and Industry at Kansas State University. He directs the Wheat Quality Lab and teaches courses including Grain Analysis Techniques (GRSC 405), Grain Protein Chemistry & Technology (GRSC 850), and Graduate Seminar (GRSC 920). He holds a bachelor's degree in Chemical Engineering and a master's in Biosystem Engineering from Zhejiang University, China, followed by a Ph.D. in Grain Science from Kansas State University. Li's research integrates chemistry, machine learning, and engineering to advance grain protein functionality, bioactive peptides, and sustainable food systems. Key themes include: Protein structure-modification relationships AI-driven quality prediction in cereals Non-thermal processing technologies Functional ingredient design for health benefits His 2024–2025 publications demonstrate a strong focus on computational methods (e.g., deep learning for peptide bioactivity) and applied food science (e.g., extrusion texturization, allergen reduction). Li has secured $4.5M as lead PI and $1.9M as co-PI from USDA, NSF, and industry partners. He co-developed seven wheat varieties and manages the Wheat Quality Lab, supporting grain innovation.
Carolina Costa is a Researcher at Mid Sweden University's Department of Engineering, Mathematics and Science Education within the Faculty of Science, Technology and Media. Her work focuses on sustainable biomaterials with emphasis on cellulose chemistry and emulsion systems. Her research interests span Polymer Science , Biomaterials , and Sustainable Materials with specific expertise in cellulose dissolution mechanisms, lignin valorization, and emulsion stabilization. She investigates how natural polymers interact at molecular levels to create functional materials for biorefineries and green chemistry applications. Costa's publication record shows strong focus on cellulose-based systems, with recent work examining poly(butylene succinate) composites, nanofiltration membranes, and deep eutectic solvent fractionation. Her research demonstrates consistent advancement in understanding cellulose amphiphilicity and its applications in creating stable emulsions without synthetic surfactants. Her doctoral thesis Cellulose Dissolution and Amphiphilicity: Insights on the Emulsion Formation and Stabilization (2021) established foundational work for her current research trajectory in sustainable material design.
Kirsi S. Mikkonen is a Professor in the Department of Food and Nutrition at the University of Helsinki, leading the Food Materials Science Research Group . She serves as a supervisor for multiple doctoral programs including Drug Research and Clinical Research. Professor since 2023 Docent (Adjunct Professor) in Food Materials Science Active in HELSUS Helsinki Institute of Sustainability Science Her research focuses on: Valorization of biomass streams Functionalization of hemicelluloses from wood/agricultural residues Interfacial behavior of biopolymers Development of biodegradable alternatives to petroleum plastics Applications in food, cosmetics, pharmaceuticals Recent research outputs show strong emphasis on sustainable materials, fungal biotechnology, and food-grade polymer applications. Notable projects include: PARTIFACE (ERC Consolidator Grant) REPLY (Academy of Finland) GOOD (Jane and Aatos Erkko Foundation) ENVISION (Academy of Finland) FreshPack (Business Finland)
Steven P. Armes is the Firth Professor of Chemistry and Professor of Polymer and Colloid Chemistry at the University of Sheffield. He serves as Director of the Sheffield Polymer Centre and board member of spin-out company Farapack Polymers. He holds a Ph.D. from the University of Bristol (1987) and has held positions at Sussex University and Los Alamos National Laboratory. His research focuses on polymerization-induced self-assembly (PISA), water-soluble polymers, block copolymer nano-objects, and stimuli-responsive colloids. Key areas include RAFT polymerization, nanocomposite particle design, and Pickering emulsifiers for industrial applications. Recent publications demonstrate advances in degradable polymer vesicles, neural network-guided self-assembly, and green photopolymerization techniques. Interdisciplinary work spans nanomaterials, biomedicine, and environmental applications. Significant scientific awards include: Fellow of the Royal Society (2014) DSM Materials Science Award (2016) RSC Macro Group Medal (2018) Sir Eric Rideal Lectureship (2021) He leads the Polymer Centre research group and advises on industrial collaborations with companies like Farapack Polymers.
Dr. Morteza Hassanpour is an Industry Fellow at Queensland University of Technology (QUT), based in the School of Mechanical, Medical & Process Engineering. His research focuses on biorefinery technologies, sustainable materials science, and lignocellulosic biomass valorization. He holds a PhD in Chemical Engineering from QUT (2021), with expertise in acid-catalyzed glycerol pretreatment for sugarcane bagasse, lignin utilization, and bio-based nanomaterials. His work bridges chemical engineering and environmental science, addressing challenges in waste-to-resource conversion, renewable materials development, and agro-industrial byproduct utilization. Key projects include synthesizing lignin-based nanoparticles for Pickering emulsions, developing pH-responsive biopesticide delivery systems, and optimizing anthocyanin extraction from banana inflorescence. Dr. Hassanpour collaborates closely with industry on scaling biorefinery processes and has supervised PhD candidates in functional bio-based composite research. His publications (25+ articles) highlight interdisciplinary approaches to sustainability, with recent trends emphasizing nanomaterial applications, enzymatic hydrolysis optimization, and energy-efficient food processing techniques.
