Thamani Freedom Gondo is affiliated with the Lund University Centre for Analysis and Synthesis , focusing on Food Science and Bioactive Compounds . Their work emphasizes analytical techniques for plant-based and marine food resources, particularly using supercritical fluid extraction . Key affiliations: Lund University, FORMAS-funded projects Research themes: Bioactive compound analysis, polyphenol characterization, sustainable food processing Recent publications highlight advancements in phlorotannin analysis from brown seaweeds and Lactiplantibacillus plantarum applications in non-dairy fermentation. Their 2023 work on ternary solvent systems demonstrated high selectivity in seaweed extraction.
Associate Professor David Jeffery is affiliated with the University of Adelaide's School of Agriculture, Food and Wine, within the Faculty of Sciences, Engineering and Technology. He holds an academic rank of Associate Professor/Reader and is based at Wine Innovation Central in the Waite campus. His research focuses on grape and wine chemistry, particularly aroma, flavor, and polyphenol analysis using advanced techniques like HPLC-MS/MS and GC-MS. He investigates the impact of vineyard and winemaking conditions on wine composition, including studies on tannin behavior, sulfur compounds, and oxidative processes. Jeffery co-authored the textbook *Understanding Wine Chemistry*, a global resource in wine science education. His work also explores machine learning applications for predicting sensory traits and authenticating wine origins. Active in mentoring, he supervises Masters and PhD students in topics spanning analytical method development, compound synthesis, and wine quality enhancement. Research highlights include studies on wildfire smoke mitigation in wine production, fluorescence spectroscopy for quality control, and mathematical modeling of anthocyanin interactions. He collaborates with industry partners like Wine Australia and leads projects funded by the ARC Training Centre for Innovative Wine Production. His contributions bridge fundamental chemical research with practical applications in the wine industry, addressing challenges like climate change impacts and sustainable winemaking practices.
Prof. Dr. Anja Meryandini is a Professor in the Department of Biology at IPB University (Bogor Agricultural University), Indonesia. She leads research in microbial biotechnology with a focus on enzyme technology, probiotics, prebiotics, and fermentation processes for food and agricultural applications. Her educational journey includes a Bachelor's degree in Biology from Padjadjaran University, a Master's degree in Biology from IPB University, and a PhD in Microbiology from Albert Ludwig Universitaet, Germany. This strong academic foundation has supported her extensive research career spanning over three decades. Professor Meryandini's research interests encompass: Microbial enzyme technology (protease, mannanase, xylanase) for animal feed processing Development of probiotics and prebiotics for food and animal applications Flour production using microbial technology Fermentation processes for various agricultural products Soil microbiome analysis in relation to land use changes Biodegradation of environmental pollutants Her recent publications reveal a consistent focus on lactic acid bacteria, yeast fermentation, enzyme characterization, and biodegradation processes, often utilizing Indonesian indigenous microorganisms. She has made significant contributions to understanding cocoa fermentation microbiology, tempeh processing, and agricultural waste valorization. Professor Meryandini has been actively involved in important research projects including 'Impact of rainforest transformation on phylogenetic and functional diversity of soil prokaryotic communities in Sumatra (Indonesia)' which is part of a larger CRC 990 program. Her work demonstrates strong interdisciplinary connections between microbiology, environmental science, and food technology. With over 100 publications documented from 1994 to 2024, Professor Meryandini maintains an active research program with significant contributions to microbial biotechnology in the Indonesian context and beyond.
Dr. Cristina Rosell is a Professor and Head of the Department of Food and Human Nutritional Sciences at the Faculty of Agricultural and Food Sciences, University of Manitoba. Her research focuses on grain-based food innovation, starch properties, and sustainable bakery processes. Education: PhD and BSc in Pharmacy from Universidad Complutense de Madrid, Spain Dr. Rosell specializes in cereal science, enzymatic food modification, and gluten-free product development. Her current projects include optimizing bakery processes with computational tools, tracing rice supply chains via blockchain, and integrating bioactives into gluten-free foods. Her work bridges food chemistry, nutritional science, and industrial bakery technology. Her recent research trends emphasize gluten-free bread using legume and root starches, starch-plant compound interactions , and sustainable food processing via microwave-assisted extraction, high-pressure treatments, and fermentation. Key subfields include dough rheology, polyphenol bioactivity, and techno-functional ingredient development. Dr. Rosell’s teaching includes graduate seminars in food science (HNSC 7130). She supervises graduate students in breadmaking, starch hydrolysis, and functional food design. Her lab explores grain quality, enzymatic treatments, and bakery product optimization through interdisciplinary approaches combining chemistry, nutrition, and process engineering.
Orlando Rojas is a Professor at the University of British Columbia (UBC), holding joint appointments in the Departments of Chemical and Biological Engineering, Chemistry, and Wood Science. He leads the Biobased Colloids and Materials (BiCMat) research group and directs the Bioproducts Institute . His research focuses on sustainable development through renewable materials, including nanopolysaccharides, bacterial nanocellulose, lignins, and multiphase systems. Rojas has advised over 50 PhD students and 40+ MS students, with a h-index of 90 (Google Scholar). Key Roles/Positions : Canada Excellence Research Chair in Renewable Materials Adjunct Professor at NC State University (USA) and Dalian Polytechnic University (China) Director of FinnCERES Flagship (Finland) Research Interests : Development of bio-based materials for energy, healthcare, and environmental applications. Key areas include nanocellulose functionalization, lignin valorization, and bioinspired materials. His work integrates colloidal science, multiphase systems, and sustainable manufacturing. Grants & Awards : ERC Advanced Grant and Horizon H2020 funding 2013 ACS Fellow, 2015 Tappi Nanotechnology Award First Latin-American recipient of the Anselme Payen Award (ACS) Labs & Collaborations : Active partnerships with Aalto University (Finland) and institutions globally. Leads the BiCMat group spanning UBC and FinnCERES, focusing on bio-based materials and sustainable technologies.
Prof. Dr. habil. Katrin Giller leads the Department of Molecular Nutrition Science (140a) at the University of Hohenheim, Garbenstraße 30, Bio Building I, Room 151, Stuttgart. Her research focuses on livestock nutrition, with specific interests in methane mitigation, antioxidant mechanisms, and metabolic syndrome in agricultural animals. Department: Molecular Nutrition Science (140a) Contact: katrin.giller@uni-hohenheim.de Office Hours: By appointment Her work spans nutritional biochemistry , ruminal fermentation , and sustainable livestock systems , often examining interactions between dietary compounds (e.g., spirulina, polyphenols, n-3 fatty acids) and animal physiology. Recent studies investigate antioxidant gene expression , transgenerational metabolic impacts , and feed efficiency . Current advisees include B.Sc. Viola Gauly, Fernando Giugno, Jana Kornherr, Mira Kühn, Daniel Obermüller, and Helen Pötzsch. The department's website details research projects, teaching events, and publications.
Luca Sebastiani is a Full Professor in Horticultural Sciences (AGR/03) at Scuola Superiore Sant'Anna in Pisa, Italy, since 2014. He currently coordinates the PhD Course in AgroBioSciences and has previously served as Director of the Institute of Life Sciences (2016-2021). His academic career includes roles as Associate Professor (2002-2014) and Assistant Professor (1998-2002) at the same institution. PhD in Plant Biology from Scuola Superiore Sant'Anna (1996) MSc in Agricultural Sciences from University of Pisa (cum laude, 1991) Postdoctoral research in agricultural biotechnology (1996-1998) Research Interests: Focus on plant-environment interactions, particularly abiotic and biotic stress responses in crops. Key areas include: Physiological and molecular responses to climate change stressors Nutraceutical enhancement of food crops Plant germplasm conservation using molecular markers Agriculture 4.0 integrating AI, IoT, and robotics Phytoremediation using poplar and Brassica species Scientific Contributions: His work bridges molecular mechanisms (aquaporin function, heavy metal transport) with ecosystem-level applications (precision irrigation, contaminant phytoremediation). Recent publications emphasize genome sequencing, stress tolerance modeling, and nutraceutical food development. ISHS Medal for SapFlow Workshop organization (2011) Giovanni Spitali Foundation Award for PhD dissertation (1998) Collaborations: Extensive international collaborations with institutions like Beijing Forestry University, Comenius University, and Purdue University. Currently supervises projects in plant phenotyping, omics technologies, and sustainable crop management.
Dr. Qing Jin is an Assistant Professor of Food Science at the School of Food and Agriculture, College of Natural Sciences, Forestry and Agriculture, University of Maine. Her research focuses on economically-viable and environmentally-friendly food system innovation, with emphasis on value-added utilization of food waste and by-products through advanced processing technologies. Education: Ph.D. (2020) from Virginia Tech She teaches courses on food engineering principles (FSN 485), food engineering lab (FSN 486), food preservation (FSN 502), and co-teaches an advanced graduate seminar (AVS 633/FSN 671). Supported by the Maine Agricultural and Forest Experiment Station, her current Hatch project (ME022423) explores sustainable food industry solutions through biorefinery approaches. Her work spans food waste valorization, biofuels, bioproducts, and techno-economic analysis. Recent publications highlight her expertise in dietary fiber modification, fermentation optimization, biochar development, and polyphenol extraction from agricultural waste streams. She actively seeks undergraduate and graduate research assistants for her lab. Contact: qing.jin@maine.edu | Office: 109 Hitchner Hall | Phone: 207-581-1687
Henry Jäger is a Professor in Food Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU) since 2014. Previously, he worked as a Project Manager at Nestlé (2012-2014) and Lecturer at TU Berlin (2012-2017), following his PhD/Postdoc at TU Berlin (2006-2012) and Diploma in Food Technology (2000-2006). His research focuses on electrotechnologies in food processing , particularly pulsed electric fields (PEF) and ohmic heating , for microbial inactivation, food preservation, and quality optimization. He explores applications in plant material processing , gluten-free baking , and novel food preservation methods . His work also addresses edible insect processing for allergenicity reduction and protein recovery. Recent publications (2025-2024) analyze synergies between PEF and ohmic heating, biofilm imitation systems for hygiene validation, and computational models for sterilization processes. These studies span food safety , sustainable processing , and functional food design . Henry Jäger actively contributes to scientific communities, serving on the EFFoST managing board , as scientific advisor for food conferences, and as reviewer for journals like Food Chemistry and Trends in Food Science & Technology . He has organized workshops on PEF applications and contributed to EU food technology initiatives.
Parisa Hosseinzadeh is an Assistant Professor in the Department of Bioengineering at the University of Oregon. Her research focuses on computational protein design and structure-guided rational protein/peptide engineering, with applications in enzyme design, biosensors, and biomedical solutions. She holds a B.Sc. from the University of Tehran, a Ph.D. from the University of Illinois (advisor: Yi Lu), and a postdoc at the University of Washington in David Baker's lab. Her lab emphasizes interdisciplinary approaches at the intersection of computer science, chemistry, and biology, prioritizing diversity and inclusion in STEM. Key projects include designing cyclic peptides as enzyme inhibitors, developing methods for tuning redox potentials in metalloproteins, and creating tools to combat biomedical challenges. Lab members include postdocs, graduate students (e.g., Noora Azadvari, Andrew Powers), and undergraduates. Notable achievements include NSF grants, the Baxter Foundation Award, and the Hans Horse Meyer Award. The lab also emphasizes mentorship, collaborative culture, and outreach initiatives.
Dr. Joseph Dumpler is a Lecturer at the Department of Health Sciences and Technology at ETH Zürich, specializing in Sustainable Food Processing. He holds a PhD in Dairy Science and Technology from the Technical University of Munich, Weihenstephan, with a focus on UHT treatment of concentrated milk. His work emphasizes advancing food processing technologies, particularly in protein refinement, non-thermal methods, and membrane filtration. Educations: PhD in Dairy Science and Technology, Technical University of Munich, Weihenstephan (2017) MSc Food Engineering, Technical University of Munich, Weihenstephan His research interests include Natural Deep Eutectic Solvents (NADES) for plant protein extraction, microwave vacuum drying of dairy products, and membrane filtration optimization for microalgae and dairy systems. He has pioneered methods to refine rapeseed and pea proteins while minimizing antinutrients, and his work on microfiltration of milk products addresses emerging microbial risks. Key contributions span kinetic modeling of heat-induced protein aggregation, sustainable food processing , and non-thermal concentration techniques . His articles reflect a focus on bridging lab-scale innovations with industrial applications. Awards: J.T.M. Wouters Young Scientist Award Julius Maggi Research Award (2018) Best PhD Thesis Award from the Association of Dairy, Food and Biotechnologists (Weihenstephan) Dr. Dumpler collaborates with industry partners to translate research into scalable processes, such as NADES-based protein extraction and microwave drying systems. His current role at ETH Zürich’s Sustainable Food Processing Lab (Prof. Mathys) focuses on plant-based meat analogs and novel protein refining concepts .
Dr. Tonghui Jin serves as a Researcher at ETH Zurich's Institute of Food, Nutrition and Health within the Department of Health Sciences and Technology. Based at the Laboratory of Food & Soft Materials (Schmelzbergstrasse 9, Zürich), her work bridges fundamental protein science with industrial applications in sustainability and healthcare. Her research centers on amyloid fibril engineering for multifunctional biomaterials, with three core thrusts: Environmental Solutions : Developing amyloid-based membranes for PFAS water remediation and amine-functionalized aerogels for CO2 capture Biomedical Innovation : Creating microneedle patches for diabetic wound healing and toxin-responsive nanovaccines against bacterial infections Advanced Materials : Engineering structural color systems from amyloid liquid crystals and superwetting functional coatings These efforts leverage protein nanofibrils' unique mechanical and catalytic properties to address global challenges in resource recovery and health. Analysis of her 2021-2025 publications reveals a strategic shift toward catalytic amyloid hybrids, with 60% of recent work focusing on CO2 conversion, lithium recovery, and enzymatic detoxification. The interdisciplinary nature spans materials chemistry, environmental engineering, and biotechnology, demonstrating consistent innovation in converting amyloid polymorphism into functional platforms. No scientific awards were documented in available sources. Dr. Jin contributes to ETH Zurich's Laboratory of Food & Soft Materials, which investigates protein-based soft matter systems for sustainable food and health applications. The lab specializes in fibrillar material assembly, with current projects targeting circular economy solutions through bio-based material design.
Professor Ravi Shukla is a faculty member at RMIT University's School of Science, holding the title of Professor and Deputy Head of Department (Research). He specializes in Nanobiotechnology, with research spanning biomaterials, drug delivery systems, and medical diagnostics. His work integrates biosciences, materials science, and food technology to advance understanding of nanomaterial-biomolecular interactions. Academic History: Professor Shukla has held roles at RMIT since 2011, progressing from Research Fellow to his current professorship. He also serves as an Adjunct Professor at the University of Missouri and Theme Leader for Nanobiotechnology at RMIT’s Center for Advanced Materials and Industrial Chemistry. His teaching focuses on fostering student belonging and innovation in biotechnology education, including coordinating RMIT’s undergraduate Biotechnology program. Research Interests: His lab explores hybrid biomaterial synthesis, nano-enabled proteomics, and non-viral gene therapy using MOFs. Recent work emphasizes applications in diabetes biosensing, CRISPR/Cas9 delivery, and antimicrobial resistance mitigation through nanostrategies. Over 130+ publications and substantial research funding highlight his interdisciplinary impact. Professional Engagement: Editor roles in Frontiers in Bioengineering and Biotechnology , Co-Editor-in-Chief of Current Research in Nutrition and Food Science , and advisor to the Australasian Association of Ayurveda underscore his leadership. He actively mentors students in projects like nano-antimicrobial wound healing and aptamer-based hepatitis A detection. Key Achievements: Pioneered nucleic acid-encapsulated MOFs for cancer therapy and developed paper-based biosensors for rapid diagnostics. His work aligns with UN Sustainable Development Goals 2 (Zero Hunger) and 3 (Good Health).
Frida Hållenius is an Associate Professor and Senior Lecturer in Molecular Nutrition at the Division of Food and Pharma, Faculty of Engineering (LTH), Lund University. She is a key member of the LTH Profile Area: Food and Bio and leads or actively participates in multiple research projects exploring the role of diet and gut microbiota in human health. Associate Professor in Molecular Nutrition Senior Lecturer, Division of Food and Pharma Faculty of Engineering (LTH), Lund University Principal Investigator, Gut Microbiome Laboratory (GML) Active researcher in 3 ongoing projects, including NeuroFood and ScanOats Her research is centered on host-microbiota interactions, particularly how dietary components, probiotics, and polyphenols influence gut health, inflammation, metabolic diseases, and neuroinflammation. Her work bridges nutrition, microbiology, and neuroscience, with a strong focus on preventive strategies for lifestyle-related diseases such as obesity, diabetes, and Alzheimer’s disease. She employs both animal models (e.g., C57BL/6, Apoe-/- mice) and human-relevant in vitro systems to study dietary interventions. The recent trends in her publications highlight a strong focus on the gut-brain axis, the impact of Nordic berries and legumes on microbiota and metabolic health, and the use of advanced models like 3D intestinal tissue. Her work often involves interdisciplinary collaboration and contributes to multiple UN Sustainable Development Goals, particularly those related to good health and well-being. Scientific Awards: No specific awards mentioned in the provided text. She has supervised several junior researchers and students, including research students and assistants, and is actively involved in grant-funded research projects from FORMAS and private foundations. She leads the Gut Microbiome Laboratory (GML), a collaborative research environment focused on understanding how diet shapes the gut microbiome and influences disease pathways. Her leadership in projects like NeuroFood and those targeting Alzheimer’s disease underscores her commitment to translational nutritional science.
Gregory Michael Peck is an Associate Professor and Director of Undergraduate Studies for the Plant Sciences Major at Cornell University's School of Integrative Plant Science, Horticulture Section. His research focuses on sustainable tree-fruit production, particularly in organic apple systems , cider apple germplasm evaluation , and crop-load management through pollen tube growth modeling . Award-winning educator (2021 Cornell Teaching, Advising & Mentoring Award) 2018 Grower Advocate of the Year (American Cider Association) Active in outreach through field days, extension publications, and social media Peck's work spans tree-fruit physiology , soil health , and mechanization of orchard practices . He co-teaches Cornell's popular cider appreciation course with microbiologist Kathy Arnink, combining apple production science with fermentation expertise. His research explores phenolic development , nitrogen management , and yeast interactions in cider production systems. Recent publications highlight collaborations in rootstock effects , compost applications , and fermentation chemistry . Peck's career has included work in California, Washington, New York, and Virginia, with training spanning horticulture, plant physiology, soil science, and agricultural economics.
