RESEARCH SCIENTIST with experience in in oil and fat technology. The strengths include creativity as well as strong knowledge on vegetable oils and bioactive compounds. Educator (University of the State of Minas Gerais - UEMG) and Post-doctorate at SÃ£o Paulo State University-UNESP.
Emma Chiavaro graduated in pharmaceutical chemistry and technology cum laude from the Sapienza University of Rome. She received a specialization degree in food chemistry and technology from the University of Parma in 1997 and a PhD in food of animal origin inspection from the University of Naples Federico II in 2000. From March to September 2001 she obtained a research contract at the â€œStazione Sperimentale per lâ€™Industria delle Conserve Alimentari (SSICA)â€ of Parma developing protocol analysis for the determination of mycotoxins on food matrices of animal and vegetable origin, through RP-HPLC and fast fluorimetric methods. From March 2002 to January 2005 she had a research grant of the University of Parma, Faculty of Agriculture, (theme "Optimization of heat sterilization treatments", SDS AGR/15 - Food Science and Technology) at the Department of Industrial Engineering. Professor Chiavaro is Associate Editor of the Journal of the Science of Food and Agriculture (Wiley) and LWT-Food Science and Technology (Elsevier), a member of the editorial board for Lipid Insights (Libertas Academica), Advances in Chemistry (Hindawi Publishing Corporation), and Journal of Food Research (Canadian Center of Science and Education), and acts as reviewer for more than 30 scientific journals. She is the author of more than 80 publications in international peer-reviewed journals, 21 in national journals, and more than 60 abstracts or communications to national and international congresses and conferences
Emma Chiavaro(Research Area)
Main research areas of interest
- technology of oils and fats
- physical properties of foods
- calorimetric techniques and thermal properties of food
- processing and technological aspects of food composition and analysis
- technological and nutritional quality of vegetables after cooking and preservation techniques.
Associate Professor Yiannis Kourkoutas is Head of the Laboratory of Applied Microbiology & Biotechnology at the Department of Molecular Biology & Genetics, Democritus University of Thrace, at Alexandroupolis, Greece. He obtained his first degree in Chemistry in 1997 and his PhD in Food Biotechnology in 2002, both from the University of Patras, Greece. He further continued for Post-Doctoral studies at the University of Ulster, UK. His current main research focus is on bioprocesses, novel food product development and nutrition (novel functional foods with potential health benefits, exploitation of agro-industrial wastes, high-added value products, etc). He has more than 200 publications/communications, including 77 papers in peer-reviewed journals, 14 chapters in books, 105 conference proceedings and 4 patents (citations>1400; h-factor: 20). He has been invited as a plenary keynote lecturer and has served as chairman in several conferences. He has participated in many research projects (totaling more than 3,850,000â‚¬), coordinating most of them. His funds derive from EU (7th FP), National Grants (Generally Secretary of Research and Technology, Greece) and the Food/Agriculture Industry. He has also served as Associate Editor in scientific journals, as Lead Guest Editor in many special issues, as reviewer in a high number of scientific journals and as evaluator of research proposals in national and European calls.
Yiannis Kourkoutas(Research Area)
His works focus its action on the subjects of food and environmental biotechnology and nutrition, with the aim of developing innovative technologies for the production of (a) new functional foods with potential beneficial effects on health (probiotics and prebiotics, natural products with positive effects, pharmaceuticals food, etc.) and (b) high added value products through the exploitation of various waste from the agro-industry by combining modern applications of Biotechnology.
Chemist from University of Patras , Msc in Quality Assurance. Technical Director and co-founder of Food Allergens Lab (analytical laboratory dedicated in food analysis). Thirty years experience on olive oil analysis (QA mamager of Minerva Oleic the greatest Greek extra virgin olive oil Industry). Reviewer of Journal of American Oils Chemistry Society. Member of : Greek National Supreme Chemical Council, Scientific Committee of National Greek Olive Oil Festival, Horizontal Committee of Greek Accreditation Body (ESYD). President of Organizing Committee of Greek National Biotechnology & Food Technology Congress. Greek National Representative in European TWG/FDM (IPPC Directive), Euro Lipid Forum, World Science Poultry Association, Board of Hellenic Chemists Association. 55 Publications mainly on olive oil ( Scopus H index 4). Honored by the MedDiet 2005 award. Presentations in Congresses of Euro Lipid Forum, AOAC, AOCS, WSPA.
Dr. Sandra Poirier has been employed at Middle Tennessee State University, USA, since 2005. She received her B.Sc. and M.Sc. degrees in Family and Consumer Sciences from Florida State University and University of Arizona respectively. Her doctorate was received in 1998 from Florida International University in Miami, Florida with her dissertation in the area of health-related quality of life. Prior to coming to MTSU, Dr. Poirier taught three years at Zayed University in Dubai, United Arab Emirates. Additionally, she has worked at the University of Florida Cooperative Extension Service, Florida International University, Florida Atlantic University, University of Arizona Cooperative Extension Service, and the Provincial Government of Alberta, Canada.
Sandra Poirier(Research Area)
Dr. Poirier has more than 15 years of international teaching experience working in culturally diverse environments. Her strengths include creating innovative educational programs with a focus on food and culture, identifying appropriate outreach efforts to solve community problems, and empowering students for successful careers. She has been recognized for her ability to create and teach online courses, work as an advisor for student organizations, and creating positive educational environments for optimal learning. She has published over 25 journal articles and been invited to speak in Malaysia, Switzerland, Germany, Poland, Austria, Puerto Rico, and the Andros Island in the Caribbean.
Francesco Attanasio is the founder of Next Generation Food Project. He did his doctoral studies on Food science and nutrition from University of Reading. He has over 10 years of experience in food industry
Francesco Attanasio(Research Area)
- nutraceuticals from the dairy waste;
- novel probiotc organisms with immunogenic properties;
- organic and low-processed fruit based snacks.