جست‌وجوی استاد و پژوهشگر

Gitte Ravn-Harenمشاهده پروفایل

پژوهشگر

• Nutrition Science
• Food Biochemistry
• Public Health Nutrition
• +۵ مورد دیگر

Gitte Ravn-Haren is a Senior Researcher at the National Food Institute, Technical University of Denmark (DTU), where she leads research in the Research Group for Risk Benefit. With a PhD from the University of Copenhagen (2007) and an M.Sc. in Engineering from DTU (1996), she has established herself as a leading expert in food bioactive compounds and their health impacts. Her work contributes significantly to UN Sustainable Development Goals related to health and well-being. Her research focuses on understanding how dietary and genetic factors interact to influence biological responses and chronic disease risk. She employs biomarkers of oxidative stress, defense mechanisms, and cardiovascular disease risk factors in human dietary intervention studies, biobank-based cohort studies, and experimental animal models. Current projects include increasing food literacy among school children through technology integration and investigating the effects of Denmark's iodine fortification program on thyroid health across Europe. Ravn-Haren's publication record includes 107 works spanning nutrition science, food biochemistry, and public health. Her recent work shows strong emphasis on iodine fortification, food literacy, and the health impacts of specific food components like linseed. Her research consistently bridges laboratory science with real-world public health applications, particularly in European food policy contexts. As an advisor to the Danish Veterinary and Food Administration, she provides expert guidance on safe levels of vitamins and minerals in food supplements and fortified foods, as well as the safety of botanicals. She also serves on the DanThyr steering group, which investigates iodine intake and thyroid diseases in Denmark. Ravn-Haren actively supervises PhD students and other researchers, with recent projects focusing on iodine awareness, food fortification risk-benefit assessment, and automated plant farming. Her work has been featured in six media contributions, demonstrating her commitment to translating scientific findings for public understanding.

• Analytical Chemistry
• Electrochemical Sensors
• Biosensors
• +۳ مورد دیگر

Laura PIGANI is an Associate Professor at the Department of Chemical and Geological Sciences , University of Modena and Reggio Emilia. With expertise in analytical chemistry, she specializes in electrochemical sensor development for applications in clinical, environmental, and food analysis. Research Interests : Electrochemical sensors, biosensors, chemometrics, and optoelectronic materials. Teaching : Courses in Analytical Chemistry and Chemical Sensors at both undergraduate and postgraduate levels. Her work focuses on portable systems for Cannabis sativa analysis, metal bioaccumulation studies in plants, and multisensor data fusion for agricultural monitoring. Recent publications highlight innovations in THC/CBD discrimination , caffeic acid detection , and deep eutectic solvent applications . Collaborations with forensic and environmental institutions underscore her translational research impact. Techniques : Cyclic voltammetry, screen-printed electrodes, sonogel-carbon devices, and multivariate statistical analysis. Applications : Drug testing, grape ripening monitoring, battery recycling, and sustainable pigment extraction. Dr. PIGANI's laboratory employs advanced materials like carbon black , PEDOT , and metal nanoparticles to develop cost-effective, reusable sensors. Her interdisciplinary approach bridges material science, electrochemistry, and analytical methodology.

Wendy E. Wardمشاهده پروفایل

استاد

• Nutrition
• Bone Health
• Oral Health
• +۳ مورد دیگر

Wendy E. Ward is a Professor in the Department of Kinesiology and cross-appointed in Health Sciences at Brock University, and serves as Interim Associate Dean (Research and Graduate Studies) in the Faculty of Applied Health Sciences. Her research focuses on dietary strategies to combat osteoporosis and enhance periodontal health, utilizing advanced imaging and biochemical analyses to study food components like flaxseed, tea polyphenols, and soy isoflavones. Funded by NSERC, CIHR, and CFI, her work also explores early-life nutritional programming of bone and muscle health. Ward holds a Canada Research Chair (Tier 2) and has received awards such as the Osteoporosis Canada Backbone Award (2021) and the Canadian Nutrition Society Volunteer Leadership Award (2020). She leads the Nutrition, Bone and Oral Health Research Group, emphasizing knowledge mobilization through media and professional education. Roles: Professor (Kinesiology/Health Sciences), Interim Associate Dean (Research & Graduate Studies), Senior Research Fellow Research Focus: Dietary interventions, bone health, periodontal healing, nutritional programming Affiliations: Editor-in-Chief, Applied Physiology, Nutrition, and Metabolism ; Chair, Osteoporosis Canada Dietary Recommendations Working Group Her research combines preclinical models with clinical studies, investigating sex-specific responses to dietary interventions. Key areas include tea polyphenols’ effects on osteoblast activity, probiotics in bone health, and maternal nutrition’s long-term skeletal impacts. Ward collaborates with dental professionals to link oral and systemic health, emphasizing translational research. Her awards highlight her leadership and contributions to osteoporosis prevention and nutrition science. Current grants include studies on dietary strategies for bone preservation and probiotic effects in rodent models. Ward mentors numerous graduate students and has published extensively in top journals, with a focus on bridging academic research and public health applications.

Christina DeWittمشاهده پروفایل

استاد

• Seafood Quality and Safety
• Food Processing Technologies
• High-Pressure Processing
• +۵ مورد دیگر

Christina DeWitt is a Professor at Oregon State University’s Department of Food Science and Technology and serves as Director of the OSU Seafood Lab, part of the Coastal Oregon Marine Experiment Station. Her research focuses on improving seafood quality and safety through technologies like high-pressure processing, marination, and co-product utilization. Education: B.S. (1989, Texas A&M), M.S. (1994, OSU), Ph.D. (2000, OSU). Key Research Themes: Seafood safety, waste valorization, pathogen inactivation, and sustainable processing. Her recent publications highlight advancements in high-pressure processing for viral inactivation, ohmic heating for fermentation, and seafood mislabeling analysis. Awards include Fellow of the Institute of Food Technologists (2021) and the Roy G. Arnold Leadership Award (2021). She co-edits the Journal of Aquatic Food Product Technology and leads outreach initiatives like Seafood HACCP Training.

Andrew Rossمشاهده پروفایل

استاد

• Cereal Science
• Food Chemistry
• Wheat Quality
• +۵ مورد دیگر

Andrew Ross is a Professor at Oregon State University with joint appointments in the Department of Food Science and Technology and Department of Crop and Soil Science within the College of Agricultural Sciences. He holds a B.Sc. Agr (Honours 1st class) from the University of Sydney (1985) and a Ph.D. from the University of New South Wales (1995). His career includes positions at Novozymes A/S, Curtin University, and BRI Australia prior to joining OSU in 2001. Dr. Ross's research focuses on fundamental and applied aspects of cereal science, including: Wheat and barley quality analysis Fermentation technology for nutritional enhancement Whole-grain food systems and gut microbiome interactions Cereal component functionality Bakery product development Analytical method development for grain quality assessment His publication trends (2009-2025) demonstrate consistent focus on cereal chemistry applications, with recent emphasis on climate impacts on grains, alternative milling technologies, and predictive quality modeling. Research methodologies frequently employ Rapid Visco Analyzer technology, genetic association studies, and multidisciplinary approaches bridging crop science and food technology. Significant honors include: Tanner Award for most-cited paper (2017) Excellence in Teaching Award from AACC-International (2012) R.M. Wade Award for Teaching Excellence (2011) Registry of Distinguished Teachers (2011) Western Agricultural Experiment Station Directors Award (2012) He teaches Food Systems Chemistry (FST425/525), Food Polymer Science (FST639), and Processing Small Grains (FST641). Dr. Ross supports OSU's Wheat Breeding Program through quality testing services and collaborates with Barleyworld research initiatives.

• Food Science
• Plant Biology
• Nutrition
• +۳ مورد دیگر

Agnieszka Nawirska-Olszańska is a University Professor in the Department of Fruit, Vegetable and Plant Nutraceutical Technology at the Faculty of Biotechnology and Food Science, University of Wrocław. Her research focuses on enhancing food quality, bioactive compound extraction, and sustainable food processing techniques. She leads projects on optimizing juice production, analyzing health-promoting components in plant extracts, and developing functional foods enriched with antioxidants. Key research interests include polyphenol analysis in fruits like elderberry, açaí, and grapes, alongside innovations in meat product development and traditional medicinal plant utilization. She has edited books on sustainable agricultural practices and frequently collaborates on interdisciplinary projects involving food chemistry, enzymology, and material science. Recent work highlights include studies on elderberry juice powder drying techniques, enzyme treatments for hybrid grape juice optimization, and anti-diabetic properties of açaí-enriched beef burgers. Her contributions bridge fundamental research with industrial applications, emphasizing eco-friendly methodologies and health-beneficial food formulations.

• Human Nutrition
• Iodine and Thyroid Health
• Polyphenol Metabolism
• +۴ مورد دیگر

Emilie Combet is the Aspray Professor of Human Nutrition at the University of Glasgow's School of Medicine, Dentistry & Nursing. Her research focuses on how food and dietary components influence health across the lifespan, particularly iodine nutrition, polyphenol metabolism, and oxidative stress. She leads multidisciplinary projects addressing 'farm to fork to society' challenges, with implications for public health policy and clinical practice. Her work integrates analytical biochemistry, intervention studies, and community surveys. Current roles: Director of the Human Nutrition department and co-chair of the RSE Young Academy of Scotland Collaborations: Glasgow Ageing Research Network and UK Iodine Group Key research themes: Iodine deficiency prevention, polyphenol bioavailability, and food reformulation Recent publications highlight her contributions to understanding n-3 fatty acids in aging populations, seaweed's nutritional potential, and long-COVID weight management trials. She advises on diet-related policies and has pioneered validated tools like the iodine-specific food frequency questionnaire. Her lab fosters international collaboration, mentoring PhD students from diverse academic backgrounds in translational nutrition research.

• Oenology
• Viticulture
• Wine Chemistry
• +۵ مورد دیگر

Benoit Bach is a full Professor of Oenology at the School of Viticulture and Oenology, part of the Western Switzerland University of Applied Sciences (HES-SO) at Changins campus. His primary affiliation is with the Department of Oenology where he holds a main contract as a full professor. Bach leads numerous research projects focused on wine science and technology, with particular expertise in wine chemistry, microbiology, and sustainable production methods. BSc HES-SO in Viticulture and Oenology - Changins - High School of Viticulture and Oenology MSc HES-SO in Life Sciences - HES-SO Master Professor Bach's research spans multiple areas of wine science with particular emphasis on wine stabilization, microbial ecology in winemaking, and innovative technologies for wine production. His work explores the relationship between agricultural practices and microbial diversity, particularly focusing on how alternative fungicides impact grape microbiota and fermentation processes. Bach has developed significant expertise in membrane contactor technology for managing dissolved gases in wines, as well as in the bioprospecting of indigenous yeast strains for winemaking. Analysis of Professor Bach's recent publications reveals a strong trend toward sustainable winemaking practices, microbial ecology in wine production, and chemical analysis of wine components. His research particularly focuses on the application of innovative technologies like membrane contactors for gas management in wines, and the exploration of indigenous yeast strains for fermentation. There's also a consistent thread of research into alternative agricultural practices and their impact on wine quality and microbial diversity. Professor Bach has successfully secured substantial research funding from various sources including INTERREG, OFAG, and HES-SO Rectorat. His current and recent projects include Ecofass-Vin (200,000 CHF), Biodiferm (200,000 CHF), Prime Innosuisse-DYNAWINE (15,000 CHF), and the Development of bioprospecting tools for yeast microbiome (220,000 CHF). These projects demonstrate his ability to lead interdisciplinary research teams across multiple institutions. Bach leads or participates in multiple research teams across different projects, often collaborating with institutions like Agroscope, hepia, and academic partners in France. His work frequently involves interdisciplinary teams combining expertise in chemistry, microbiology, engineering, and sensory analysis. The Ecofass-Vin project team, for example, includes researchers from Switzerland and France working on sustainable wine distribution systems.

Hongbing Fanمشاهده پروفایل

استادیار

• Bioactive Food Peptides
• Chronic Disease Mitigation
• Agricultural Byproducts Valorization
• +۷ مورد دیگر

Hongbing Fan is an Assistant Professor at the University of Kentucky 's Department of Animal and Food Sciences within the Martin-Gatton College of Agriculture, Food and Environment. With a Ph.D. from the University of Alberta (2021) and MSc from China Agricultural University (2015), Dr. Fan specializes in bioactive food peptides for chronic disease mitigation. University of Kentucky (2023–Now) University of Alberta (Postdoctoral Fellow, 2021–2022) Research Focus: Development of food-derived peptides for cardiovascular health, structural analysis of bioactive proteins, and valorization of agricultural byproducts through functional food applications. His work bridges food chemistry with molecular nutrition to create therapeutic food components. Publication Trends: Recent articles emphasize antihypertensive peptides from animal proteins, prebiotic food hydrolysates , and advanced food packaging systems with antioxidant properties. The research spans in vitro mechanistic studies to in vivo efficacy trials. Nutrition Division Chair, IFT (2023–2024) Fellowship Recipient, American Oil Chemists’ Society (2020) Killam Trusts Scholar (2019) Alberta Innovates Scholar (2017) Dr. Fan teaches FSC 535: Food Analysis Honors and contributes to food safety research through cold chain simulation models. His laboratory investigates peptide-microbiota interactions and bioactive delivery systems for improved gastrointestinal stability.

PABLO TABOADA ANTELOمشاهده پروفایل

استاد

• Nanostructured Materials
• Biomedical Applications
• Theranostics
• +۵ مورد دیگر

Pablo Taboada Antelo is a University Professor in the Department of Particle Physics at the University of Santiago de Compostela (USC). He holds affiliations with the Materials Institute (iMATUS) and the Strategic Grouping in Materials (AEMAT), specializing in Condensed Matter Physics. His research focuses on nanostructured materials for biomedical applications, energy storage, and biosensing. He has authored over 240 articles, supervised 21 doctoral theses, and led numerous national/international research projects. Education: PhD in Physics (USC, 1999), postdoctoral training at Universities of Bilbao, Manchester, and UCD Dublin. Became Full Professor in 2007 and University Professor in 2021. Research interests include: (1) Theranostic nanomaterials for cancer treatment and regenerative medicine, (2) Self-assembly processes in biomolecules (e.g., Alzheimer's-related amyloids), (3) Energy storage via nanostructured composites (e.g., metal-organic frameworks). Professional roles: Peer reviewer for journals like Advanced Materials , editorial board member of Frontiers in Bioengineering , and evaluator for national/international research agencies (Spain, Argentina, etc.). Lab/Team: Colloid and Polymer Physics Group (GFCP) and former membership in the Nonlinear Physics Group (GFNL). Active in developing 3D-printed catalytic materials and hybrid nanoplatforms for biomedical applications.

• Molecular Biology
• Cellular Biology
• Nutrition Science
• +۴ مورد دیگر

Nicolas BARBEZIER is an Associate Professor in Molecular and Cellular Biology affiliated with the EGEAL research unit. His work focuses on understanding the impacts of dietary components and environmental contaminants on intestinal health, microbiota dynamics, and chronic disease mechanisms. He holds a PhD from the University of Perpignan Via Domitia and specializes in translational research bridging basic biology, nutrition science, and veterinary medicine. Research interests include the effects of advanced glycation end-products (AGEs), plant-derived tannins, and nutritional interventions on gut integrity, immune responses, and microbiome composition. His studies often utilize in vitro models of intestinal barriers and animal husbandry systems to evaluate novel nutritional solutions for improving health outcomes in both humans and livestock. Key contributions span over 20 peer-reviewed articles since 2006, with recent work emphasizing early-life exposure to contaminants, microbiota modulation in weaned piglets, and the mechanistic basis of muscular dystrophies linked to proteostasis defects. His interdisciplinary approach integrates molecular biology techniques, advanced analytical chemistry, and systems biology to address multifaceted health challenges. Current affiliations include collaborative research within the EGEAL unit, focusing on developing biomimetic in vitro systems and exploring natural compounds for biomedical and agricultural applications.

• Olive Genomics
• Plant Genetics
• Crop Breeding
• +۴ مورد دیگر

Luciana Baldoni is a Research Director at the National Research Council of Italy's Institute of Biosciences and Bioresources (IBBR-CNR), leading the Perugia Division. She specializes in olive tree biology with extensive research in genomics, genetic resource evaluation, and breeding programs. Her laboratory maintains over 4,000 olive genotypes and develops molecular databases for cultivar identification. Her research focuses on: Olive genomics and functional gene characterization in metabolic pathways Stress response mechanisms to drought, salinity and pathogens Development of molecular markers (SNP, SSR) for breeding Olive oil authentication through DNA analysis Conservation of ancient cultivars and wild olive populations Publication analysis reveals strong emphasis on olive genetics, stress physiology, and quality trait improvement, with international collaborations across Mediterranean and South American growing regions. Research consistently integrates field studies with molecular approaches. She leads multiple projects including: BIOMEnext (2022-2025): Biodiversity-based Mediterranean farming systems LIVINGAGRO (2019-2022): Cross-border agroforestry laboratories OLIVE HUB (2022-2023): Alternative cultivar development Supervises PhD/Master's students and postdoctoral researchers while collaborating with international institutions on olive research and conservation initiatives.

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.

Andrew Neilsonمشاهده پروفایل

استاد

• Gut Microbiome
• Dietary Phytochemicals
• Metabolic Syndrome
• +۳ مورد دیگر

Andrew Neilson is a Professor at North Carolina State University, affiliated with the Plants for Human Health Institute (PHHI). His research focuses on the interactions between dietary phytochemicals (especially flavonoids) and the gut microbiome, investigating how these interactions influence human health, particularly gut health and metabolic syndrome. Dr. Neilson holds a Ph.D. in Food Science from Purdue University (2009) and a B.S. in Food Science from Brigham Young University (2005). He is a member of the American Society for Nutrition and Phi Tau Sigma. His work emphasizes microbial metabolites derived from unabsorbed dietary components and their role in disease prevention. Prior to joining PHHI, he served at Virginia Tech for 7.5 years. Neilson's research spans dietary interventions, microbial metabolite analysis, and translational nutrition. His recent studies include evaluating the vascular benefits of strawberry-derived microbial metabolites and developing biomarkers for trimethylamine N-oxide (TMAO) status. He also explores culturally relevant dietary strategies to improve infant gut barrier function and investigates genetic diversity in mouse models to enhance translational nutrition research. His publications highlight interdisciplinary approaches, combining food science, microbiology, and clinical studies. Key themes include the health impacts of cocoa and berry phytochemicals, the role of TMAO in metabolic and cardiovascular disorders, and the optimization of food processing to enhance phytochemical bioaccessibility. Neilson collaborates on projects like the techno-economic analysis of grape pomace biorefineries and the development of high-throughput methods to screen for TMAO inhibitors. No scientific awards are explicitly listed, but his extensive grant-funded work suggests significant recognition in his field. His lab's focus on preclinical models and human trials underscores a commitment to bridging basic research and clinical applications.

Emily Hoمشاهده پروفایل

استاد

• Nutrition
• Antioxidants
• Micronutrient Research
• +۱۲ مورد دیگر

Emily Ho is an OSU Distinguished Professor and the Director of the Linus Pauling Institute at Oregon State University. She is also affiliated with the School of Biological and Population Health Sciences and the Department of Nutrition and Exercise Sciences. Dr. Ho leads cutting-edge research in nutritional science, focusing on the roles of zinc and phytochemicals in cancer prevention, immune function, and healthy aging. PhD in Human Nutrition, The Ohio State University Bachelor of Science in Nutrition Sciences, University of Guelph, Canada Her research interests center on antioxidants, gene expression, dietary chemoprevention, and micronutrient biology . She investigates how nutrients like zinc influence DNA integrity, immune response, and cancer development, particularly in aging populations. Her lab also studies the molecular mechanisms by which compounds in broccoli, soy, and tea may prevent prostate and breast cancers. She is especially interested in epigenetic regulation, gut microbiome interactions, and the impact of whole grains and plant-based diets on chronic disease. The recent articles from her lab reveal a strong focus on zinc metabolism, cruciferous vegetable bioactives (especially sulforaphane), gut microbiome modulation, and biomarker discovery . Her work combines human clinical trials, rodent models, and advanced 'omics technologies to explore how diet influences health at the molecular level. There is a clear trend toward precision nutrition, inter-individual variability, and the development of dietary strategies for cancer prevention and healthy aging. Dr. Ho has received several honors, including: OSU Distinguished Professor OnPoint Faculty of the Game Recognition Moore Family Center Endowed Director She has secured major grants and leads large collaborative research initiatives. As Director of the Linus Pauling Institute, she oversees a dynamic research program focused on vitamins, minerals, and plant chemicals in human health. She mentors numerous graduate students and postdoctoral researchers and is actively involved in public outreach, promoting whole grains, fruits, and vegetables for disease prevention. Her leadership extends to organizing community events like the Grid Iron Chef Contest and lectures on whole grain nutrition. Dr. Ho leads the Emily Ho Lab, which is part of the Linus Pauling Institute and collaborates extensively with researchers in toxicology, biochemistry, and environmental health. Her team investigates how diet and environment interact to influence aging, immune function, and cancer risk.