Work with thought leaders and academic experts in Food Science

Companies can benefit from working with academic researchers in Food Science in several ways. These experts can provide valuable insights into consumer preferences, help enhance product development, improve food safety measures, conduct sensory evaluations, and assist in regulatory compliance. They can also contribute to the development of new food technologies, conduct nutritional analysis, and provide expertise in food processing and preservation techniques. Collaborating with Food Science researchers can give companies a competitive edge in the market and help them stay up-to-date with the latest industry trends and innovations.

Researchers on NotedSource with backgrounds in Food Science include Dushani L. Palliyaguru, Ph.D., Michelle Niedziela, PhD, Michael Sebek, Suganthi Kanagaraj, Aimee Eggler, Dr. Everson A Nunes, Ph.D., Wanida Lewis, Ph.D., Sarafa A. Akeem, Priscila D. Santiago-Mora, Ph.D., Raphaëlle O'CONNOR, Jerry Schnepp, Ph.D., and Ajay Badhan.

Dushani L. Palliyaguru, Ph.D.

Baltimore, MD, Maryland, United States of America
16 Years Experience
Toxicologist | Aging, Nutrition and Metabolism Research Scientist | Systems Biologist
Education

University of Pittsburgh

Ph.D., Environmental and Occupational Health (Toxicology) / May, 2016

Pittsburgh, Pennsylvania, United States of America

Clark University

B.A., Biochemistry and Molecular Biology, Mathematics / May, 2009

Worcester, Massachusetts, United States of America
Experience

National Institute on Aging Intramural Research Program, Translational Gerontology Branch

IRTA Postdoctoral Fellow, K99/R00 Grant Recipient / September, 2018 — Present

-Leading, managing and coordinating large population longitudinal studies within US Federal Government and Industry partnerships - Successfully writing, submitting, and managing grants and manuscripts to ensure continuity of research initiatives -Hiring, mentoring, and supervising research fellows and technicians -Applying epidemiological, machine learning and data science methods to multi-omics data to characterize biomarkers of aging and aging-related diseases -Testing nutritional and pharmacological compounds for lifespan extension, and prevention of chronic diseases (eg. Alzheimer’s)

University of Pittsburgh, Department of Pharmacology and Chemical Biology

Postdoctoral Fellow / May, 2016 — September, 2018

Identified a novel urinary biomarker of cruciferous vegetable intake in cancer prevention clinical trials using liquid chromatography mass spectrometry -Led and managed project that showed broccoli-derived sulforaphane prevented breast cancer through altering gene expression and lipidomics profiles

Healthcare Ready

Health Policy Fellow / January, 2017 — January, 2018

-Synthesized data, mined literature and wrote Toolkits/ Issue Brief on “Pharmacy and Emergency Preparedness: A Landscape Analysis”

Most Relevant Research Expertise
Food Science
Other Research Expertise (16)
Nutrition
aging
Oncology
Hematology
Molecular Biology
And 11 more
About
·   Highly productive scientist with 13 years of multidisciplinary experience in toxicology, molecular nutrition, and aging/ disease biomarkers ·   Excellent communicator with proven record of advanced writing and presentation skills - manuscripts, conference presentations, and grants ·   Extensive experience in large study design, supervision and coordination, big data analysis, and management of junior scientists
Most Relevant Publications (6+)

20 total publications

Isothiocyanates: Translating the Power of Plants to People

Molecular Nutrition & Food Research / Mar 26, 2018

Palliyaguru, D. L., Yuan, J.-M., Kensler, T. W., & Fahey, J. W. (2018). Isothiocyanates: Translating the Power of Plants to People. Molecular Nutrition & Food Research, 62(18), 1700965. Portico. https://doi.org/10.1002/mnfr.201700965

Withania somnifera : From prevention to treatment of cancer

Molecular Nutrition & Food Research / Jan 29, 2016

Palliyaguru, D. L., Singh, S. V., & Kensler, T. W. (2016). Withania somnifera : From prevention to treatment of cancer. Molecular Nutrition & Food Research, 60(6), 1342–1353. Portico. https://doi.org/10.1002/mnfr.201500756

Global geographical overlap of aflatoxin and hepatitis C: controlling risk factors for liver cancer worldwide

Food Additives & Contaminants: Part A / Mar 01, 2013

Palliyaguru, D. L., & Wu, F. (2013). Global geographical overlap of aflatoxin and hepatitis C: controlling risk factors for liver cancer worldwide. Food Additives & Contaminants: Part A, 30(3), 534–540. https://doi.org/10.1080/19440049.2012.751630

Evaluation of 2-Thiothiazolidine-4-Carboxylic Acid, a Common Metabolite of Isothiocyanates, as a Potential Biomarker of Cruciferous Vegetable Intake

Molecular Nutrition & Food Research / Nov 22, 2018

Palliyaguru, D. L., Salvatore, S. R., Schopfer, F. J., Cheng, X., Zhou, J., Kensler, T. W., & Wendell, S. G. (2018). Evaluation of 2-Thiothiazolidine-4-Carboxylic Acid, a Common Metabolite of Isothiocyanates, as a Potential Biomarker of Cruciferous Vegetable Intake. Molecular Nutrition & Food Research, 63(3), 1801029. Portico. https://doi.org/10.1002/mnfr.201801029

Sulforaphane Diminishes the Formation of Mammary Tumors in Rats Exposed to 17β-Estradiol

Nutrients / Jul 30, 2020

Palliyaguru, D. L., Yang, L., Chartoumpekis, D. V., Wendell, S. G., Fazzari, M., Skoko, J. J., Liao, Y., Oesterreich, S., Michalopoulos, G. K., & Kensler, T. W. (2020). Sulforaphane Diminishes the Formation of Mammary Tumors in Rats Exposed to 17β-Estradiol. Nutrients, 12(8), 2282. https://doi.org/10.3390/nu12082282

Evaluation of 2-thiothiazolidine-4-carboxylic Acid, a Common Metabolite of Isothiocyanates as a Potential Biomarker of Cruciferous Vegetable Intake (P06-017-19)

Current Developments in Nutrition / Jun 01, 2019

Palliyaguru, D., Salvatore, S., Schopfer, F., Cheng, X., Zhou, J., & Wendell, S. (2019). Evaluation of 2-thiothiazolidine-4-carboxylic Acid, a Common Metabolite of Isothiocyanates as a Potential Biomarker of Cruciferous Vegetable Intake (P06-017-19). Current Developments in Nutrition, 3(Supplement_1). https://doi.org/10.1093/cdn/nzz031.p06-017-19

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Michelle Niedziela, PhD

Philadelphia, Pennsylvania, United States of America
13 Years Experience
🧠 Passionate Behavioral Neuroscience Expert | Bridging Science and Consumer Insights 🌍
Education

Purdue University West Lafayette

PhD, Behavioral Neuroscience & Psychology / December, 2008

West Lafayette, Indiana, United States of America

Purdue University West Lafayette

Master's, Psychology / August, 2006

West Lafayette, Indiana, United States of America

Florida State University

B.S, Psychology / August, 2000

Tallahassee, Florida, United States of America
Experience

HCD Research, Inc

VP, Research & Innovation / September, 2017 — February, 2024

Scientific Director / January, 2014 — September, 2016

Mars Chocolate

Global Program Manager, Sensory & Consumer Science / February, 2013 — December, 2013

Johnson & Johnson

Senior Scientist / June, 2011 — December, 2012

Most Relevant Research Expertise
Food Science
Other Research Expertise (14)
neuroscience
cognitive science
market research
consumer science
sensory science
And 9 more
About
Greetings! I'm Michelle Murphy Niedziela (PhD), a dedicated professional with a background in behavioral neuroscience, neuropsychology, and consumer science. With a strong foothold in both academia and industry, I've cultivated a unique blend of expertise that merges the realms of science and market insights. <br> 📚 My academic journey started with a BS in psychology and neuroscience from Florida State University, then led me to Purdue University's IBRC (Ingestive Behavior Research Institute) program, where I earned a PhD and Masters in behavioral neuroscience and behavioral neurogenetics. 🔬 I embarked on my professional journey as a post-doctoral fellow at Monell Chemical Senses Center, contributing to industry-sponsored research on functional ingredients. This ignited my passion for bridging the gap between scientific innovation and practical application. And subsequently taking on the role of technical lead for flavor and fragrance innovation programs at Johnson & Johnson (now Kenvue), followed by impactful Global Sensory work at Mars Chocolate, where I spearheaded global sensory projects and optimized ingredient sourcing. 🚀 Presently, I proudly serve as the VP of Research & Innovation at HCD Research. In this dynamic role, I concentrate on fusing cutting-edge consumer neuroscience tools and emerging technologies with traditional market research methodologies, yielding comprehensive insights into consumer behavior. 🌐 Beyond my professional endeavors, I'm an ardent science advocate and active participant in the scientific community. My contributions extend to organizations such as SSP and ASTM (E18 and D37), where I've engaged for numerous years. I'm also a published author, with articles in peer-reviewed journals, enlightening book chapters, and a regular presence in trade journals and magazines. Furthermore, I co-host the illuminating podcast/vidcast series 'MindSet,' a platform where we delve into intriguing topics at the intersection of behavioral consumer science. 🔍 Let's connect and explore the infinite possibilities at the nexus of neuroscience, psychology, and consumer insights with a behavioral sciences framework.
Most Relevant Publications (2+)

26 total publications

The future of consumer neuroscience in food research

Food Quality and Preference / Sep 01, 2021

Niedziela, M. M., & Ambroze, K. (2021). The future of consumer neuroscience in food research. Food Quality and Preference, 92, 104124. https://doi.org/10.1016/j.foodqual.2020.104124

Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies

Food Quality and Preference / Jan 01, 2022

Porcherot, C., Raviot-Derrien, S., Beague, M.-P., Henneberg, S., Niedziela, M., Ambroze, K., & McEwan, J. A. (2022). Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies. Food Quality and Preference, 95, 104342. https://doi.org/10.1016/j.foodqual.2021.104342

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Michael Sebek

Boston, Massachusetts, United States of America
14 Years Experience
Northeastern University
Education

Truman State University

Bachelor of Science, Chemistry / May, 2012

Kirksville, Missouri, United States of America

Saint Louis University

Master of Science, Chemistry / May, 2014

St Louis, Missouri, United States of America

Saint Louis University

Ph.D., Chemistry / December, 2017

St Louis, Missouri, United States of America
Experience

Truman State University

Undergraduate Researcher / August, 2010 — May, 2012

Constructed a procedure to apply sol-gel thin films to fiber optic cables, Performed Scanning Electron Microscopy to assess the quality of the coating | Skills: Sol-Gel Preparation, UV-Vis Spectroscopy, Scanning Electron Microscopy

Saint Louis University

Graduate Teaching Assistant / August, 2012 — May, 2017

Prepared and taught labs for Analytical Chemistry I, Physical Chemistry II, General Chemistry I and II

Saint Louis University

Graduate Researcher / July, 2012 — December, 2017

 Created a method to construct and apply networks to units of electrochemical reactions  Explored the impact of network topology and unit heterogeneity on network behavior  Built code in LabVIEW, MATLAB, and R to collect and analyze data as well as to simulate the experiments  Designed community outreach demonstration experiments for the research | Skills: Potentiometry, Anode-Cathode Systems, Electrochemical Cells, LabVIEW, MATLAB, R, TeXworks, 3D printing, Autodesk Eagle, AutoCAD

Most Relevant Research Expertise
food science
Other Research Expertise (6)
network science
electrochemistry
nonlinear dynamics
Mathematical Physics
Applied Mathematics
And 1 more
About
Michael Sebek is a highly educated and experienced chemist with a passion for research and teaching. He received his Bachelor of Science in Chemistry from Truman State University in 2012, where he conducted undergraduate research in the field of analytical chemistry. He then went on to earn his Masters and Ph.D. in Chemistry from Saint Louis University by 2017, where his research focused on the interplay between network science and electrochemistry. After completing his Ph.D., Michael continued his research as a Post-Doctoral Researcher at Northeastern University, where he works in food science, network medicine, and AI/ML. His work has been published in several peer-reviewed journals and has been presented at national and international conferences.

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Suganthi Kanagaraj

Pondicherry
10 Years Experience
Ph.D. graduate in Biotechnology with passionate on biology research and scientific communication.
Education

Bharathidasan University

Ph.D, Environmental Biotechnology / November, 2018

Tiruchchirappalli

Pondicherry University

M.Sc., Biotechnology / April, 2013

Puducherry

University of Madras

B.Sc, Biotechnology / April, 2011

Chennai
Experience

Patenomy

Consultant / January, 2024 — Present

Writing image description of the scientific concepts for the visually impaired individuals to enhance understanding.

Chegg

Subject Matter Expert (Biology) / September, 2020 — December, 2022

 Solutions for challenging biology questions to facilitate exam preparation  Provided clear and effective explanations for difficult concepts.

Straive

Subject Matter Expert (Biology) / October, 2020 — October, 2021

Led successful project completions including CAPP, TBS, TBS Rewrite, and Topic Page enhancements. Contributions at Straive  Technical writing for general biology, text book solutions  Ensuring scientific content quality for delivery  Involved chegg assessment proficiency platform  Content development from research papers, reports, etc.  Collaboration across cross-functional teams

Most Relevant Research Expertise
Food Science
Other Research Expertise (15)
Plant Physiology
Forest Carbon
Soil Organic Matter/Carbon
Greenhouse Gas
Climate Change
And 10 more
About
Seasoned Ph.D. in Biotechnology with a robust background in plant biology, environmental biotechnology, molecular biology, microbiology, physiology, and biochemical analysis. Demonstrated proficiency in sample collection, laboratory analysis, meticulous data analysis, and comprehensive documentation and reporting. Bringing a wealth of experience and a commitment to excellence, I am dedicated to advancing my skills and making a significant impact in the field.
Most Relevant Publications (1+)

10 total publications

Assessment of tree species diversity and its distribution pattern in Pachamalai Reserve Forest, Tamil Nadu

Journal of Sustainable Forestry / Sep 23, 2016

Kanagaraj, S., Selvaraj, M., Das Kangabam, R., & Munisamy, G. (2016). Assessment of tree species diversity and its distribution pattern in Pachamalai Reserve Forest, Tamil Nadu. Journal of Sustainable Forestry, 36(1), 32–46. https://doi.org/10.1080/10549811.2016.1238768

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Aimee Eggler

Villanova, Pennsylvania, United States of America
20 Years Experience
Professor of Chemistry and Biochemistry at Villanova University
Education

University of California, Santa Cruz

BS, Chemistry / May, 1996

Santa Cruz, California, United States of America

University of Wisconsin–Madison

Ph.D., Biochemistry / May, 2002

Madison, Wisconsin, United States of America
Experience

Villanova University

Associate Professor of Chemistry / 2019 — Present

Villanova University

Assistant Professor / 2012 — 2019

Purdue University

Research Assistant Professor / 2010 — 2012

Most Relevant Research Expertise
Food Science
Other Research Expertise (18)
Biochemistry
Physiology (medical)
Toxicology
Organic Chemistry
Clinical Biochemistry
And 13 more
About
Dr. Eggler has 20 years of experience in the field of redox biology, with a focus on the Nrf2 transcription factor, a master regulator of antioxidant, detoxification and anti-inflammatory genes. She is also an award-winning educator and the recipient of the Villanova University Junior Faculty Excellence in Teaching award. Her interests in education include innovation in teaching metabolism from a logic-based perspective.
Most Relevant Publications (1+)

25 total publications

Molecular mechanisms of natural products in chemoprevention: Induction of cytoprotective enzymes by Nrf2

Molecular Nutrition &amp; Food Research / Apr 24, 2008

Eggler, A. L., Gay, K. A., & Mesecar, A. D. (2008). Molecular mechanisms of natural products in chemoprevention: Induction of cytoprotective enzymes by Nrf2. Molecular Nutrition &amp; Food Research. https://doi.org/10.1002/mnfr.200700249

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Dr. Everson A Nunes, Ph.D.

Hamilton, Ontario, Canada
19 Years Experience
Post-Doctoral Fellow at McMaster University | former Associate Professor - Physiological Sciences
Education

Universidade Federal do Paraná - Campus Centro Politécnico

PhD, Physiological Sciences / December, 2009

Curitiba

Universidade Federal do Paraná - Campus Centro Politécnico

BSc - Human Nutrition / December, 2007

Curitiba

Universidade Federal do Paraná - Campus Centro Politécnico

MSc, Physiological Sciences / March, 2005

Curitiba
Experience

McMaster University

Post Doctoral Fellow / September, 2019 — Present

Post-Doctoral Research Fellow / September, 2015 — August, 2016

Universidade Federal de Santa Catarina

Associate professor / October, 2013 — April, 2022

Assistant Professor / October, 2010 — September, 2013

Universidade Federal do Paraná

Post-Doctoral Fellow / December, 2009 — September, 2010

Most Relevant Research Expertise
Food Science
Other Research Expertise (39)
skeletal muscle
nutrition
physical activity
obesity
cancer
And 34 more
About
Dr. Everson A Nunes is a highly accomplished researcher and educator in the field of physiological sciences. He received his Ph.D. in Cellular and Molecular Biology with a focus on Physiological Sciences from Universidade Federal do Paraná in 2009, after completing a BSc in Human Nutrition and an MSc in Physiological Sciences. He also holds a specialization in Exercise Physiology and a BSc in Biological Sciences from Universidade Federal do Paraná. Dr. Nunes has a strong background in research, having completed two post-doctoral fellowships at McMaster University and Universidade Federal do Paraná. He has also held positions as an associate professor and assistant professor at Universidade Federal de Santa Catarina. He has published numerous articles in peer-reviewed journals, and his research focuses on the effects of exercise and nutrition on physiological processes in the human body. In addition to his research, Dr. Nunes is also a dedicated educator. He has taught at various universities in Brazil, including Universidade Federal de Santa Catarina, Universidade Gama Filho, Faculdades Integradas Espírita, Pontificia Universidade Católica do Paraná, and Faculdade do Litoral Sul. He is known for his dynamic teaching style and his ability to engage students in complex physiological concepts. Dr. Nunes is a member of several professional organizations, including the American Society for Nutrition, the Canadian Society of Exercise Physiology, the Canadian Nutrition Society and the Brazilian Society of Physiology. He is also a regular speaker at national and international conferences, sharing his expertise and research findings with colleagues and students. Overall, Dr. Nunes is a highly qualified and experienced professional in physiological sciences, metabolism, cancer and nutrition. His dedication to research and education makes him a valuable asset to any institution.
Most Relevant Publications (8+)

97 total publications

The Influence of Omega-3 Fatty Acids on Skeletal Muscle Protein Turnover in Health, Disuse, and Disease

Frontiers in Nutrition / Sep 06, 2019

McGlory, C., Calder, P. C., & Nunes, E. A. (2019). The Influence of Omega-3 Fatty Acids on Skeletal Muscle Protein Turnover in Health, Disuse, and Disease. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00144

Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis

Advances in Nutrition / Jul 01, 2023

Nasimi, N., Sohrabi, Z., Nunes, E. A., Sadeghi, E., Jamshidi, S., Gholami, Z., Akbarzadeh, M., Faghih, S., Akhlaghi, M., & Phillips, S. M. (2023). Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis. Advances in Nutrition, 14(4), 762–773. https://doi.org/10.1016/j.advnut.2023.05.011

Increasing Protein Ingestion Minimally Increases Lean Mass and Muscle Strength in Subjects Enrolled in Resistance Exercise Training a Systematic Review and Meta-Analysis

Current Developments in Nutrition / Jun 01, 2022

Nunes, E., Colenso-Semple, L., McKellar, S., Yau, T., Ali, M., Fitzpatrick-Lewis, D., Sherifali, D., Gaudichon, C., Tomé, D., Atherton, P., Robles, M., Naranjo-Modad, S., Braun, M., Landi, F., & Phillips, S. (2022). Increasing Protein Ingestion Minimally Increases Lean Mass and Muscle Strength in Subjects Enrolled in Resistance Exercise Training a Systematic Review and Meta-Analysis. Current Developments in Nutrition, 6, 1169. https://doi.org/10.1093/cdn/nzac073.007

Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons

Current Developments in Nutrition / Jun 01, 2021

Traylor, D. A., Kamal, M., Nunes, E. A., Prior, T., Gorissen, S. H. M., Lees, M., Gesel, F., Lim, C., & Phillips, S. M. (2021). Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons. Current Developments in Nutrition, 5(6), nzab080. https://doi.org/10.1093/cdn/nzab080

Supplementation with the Leucine Metabolite β-hydroxy-β-methylbutyrate (HMB) does not Improve Resistance Exercise-Induced Changes in Body Composition or Strength in Young Subjects: A Systematic Review and Meta-Analysis

Nutrients / May 23, 2020

Jakubowski, J. S., Nunes, E. A., Teixeira, F. J., Vescio, V., Morton, R. W., Banfield, L., & Phillips, S. M. (2020). Supplementation with the Leucine Metabolite β-hydroxy-β-methylbutyrate (HMB) does not Improve Resistance Exercise-Induced Changes in Body Composition or Strength in Young Subjects: A Systematic Review and Meta-Analysis. Nutrients, 12(5), 1523. https://doi.org/10.3390/nu12051523

Leucine increases muscle mitochondrial respiration and attenuates glucose intolerance in diet-induced obesity in Swiss mice

Journal of Functional Foods / Nov 01, 2019

Brunetta, H. S., de Paula, G. C., Fritzen, M., Cecchini, M. S., Santos, G. J. dos, Nazari, E. M., Rafacho, A., de Bem, A. F., & Nunes, E. A. (2019). Leucine increases muscle mitochondrial respiration and attenuates glucose intolerance in diet-induced obesity in Swiss mice. Journal of Functional Foods, 62, 103544. https://doi.org/10.1016/j.jff.2019.103544

Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study

International Journal of Food Sciences and Nutrition / Jul 02, 2018

Panza, V. P., Brunetta, H. S., de Oliveira, M. V., Nunes, E. A., & da Silva, E. L. (2018). Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study. International Journal of Food Sciences and Nutrition, 70(2), 212–221. https://doi.org/10.1080/09637486.2018.1486393

Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: An in vitro study

Journal of Functional Foods / Dec 01, 2015

Bonatto, S. J. R., Yamaguchi, A. A., Coelho, I., Nunes, E. A., Iagher, F., Fukushima, J. I., Saboia, L. V., & Fernandes, L. C. (2015). Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: An in vitro study. Journal of Functional Foods, 19, 941–948. https://doi.org/10.1016/j.jff.2015.09.025

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Wanida Lewis, Ph.D.

Glassboro, New Jersey, United States of America
11 Years Experience
Ph.D. Food Scientist Consultant in Research and Policy Development
Education

North Carolina State University

Ph.D., Food Science / May, 2013

Raleigh, North Carolina, United States of America

North Carolina Central University

M.S., Chemistry (Analytical) / May, 2008

Durham, North Carolina, United States of America

Saint Augustine's University

B.S., Chemistry / May, 2005

Raleigh, North Carolina, United States of America
Experience

Crescendo Foods

Managing Director/Founder / October, 2020 — Present

Oversees financial management including preparation of budgets, grant management, and compliance with Board established procedures. Sets company’s strategic direction. Builds tailor made trainings for startup food businesses (restaurants, chefs, etc.) such as food exporting, food safety, and recipe development courses.

KAIZEN COMPANY START-UP

Acceleration Services Advisor Consultant / October, 2020 — October, 2022

Worked closely with Kaizen HQ teams and USAID Regional Missions to resolve monitoring, evaluation and learning projects. Developed company’s Monitoring and Evaluation systems and gender evaluation systems. Analyzed metrics and implements project to improve client’s operational efficiency and metrics.

ASASE Foundation

Consultant / October, 2020 — August, 2021

Drafted grant proposals as part of client’s fundraising strategy and scale up operations manual.

Most Relevant Research Expertise
Food Science
Other Research Expertise (3)
Nutrition and Dietetics
Analytical Chemistry
Entrepreneurship
About
Dr. Wanida Lewis is a highly educated and experienced food scientist with a passion for promoting sustainable food systems and improving global food security. She received her Ph.D. in Food Science from North Carolina State University in 2013, where she focused on the development of functional foods using plant-based ingredients. Prior to her Ph.D., she earned her M.S. in Chemistry (Analytical) from North Carolina Central University in 2008 and her B.S. in Chemistry from Saint Augustine's University in 2005. With over a decade of experience in the industry, Dr. Lewis has held various positions in both the private and public sectors, demonstrating her expertise in food science, program management, and international development. She is the Managing Director and Founder of Crescendo Foods, a company that provides food science consulting services to food businesses. She also serves as an Acceleration Services Advisor Consultant at KAIZEN COMPANY START-UP, where she advises start-ups on product development, supply chain management, and marketing strategies. In addition to her work in the private sector, Dr. Lewis has also been involved in various non-profit organizations, including ASASE Foundation and Environment360. She has also worked with the U.S. Department of State as a Foreign Affairs Officer and AAAS Policy Fellow, where she provided scientific advice and support for international food security initiatives. She also served as a Senior Economic Program Advisor for the Secretary's Office of Global Women's Issues at Tuvli LLC, where she focused on promoting economic empowerment for women through sustainable agriculture and food systems. Dr. Lewis's extensive experience in the food industry and her passion for promoting sustainable and equitable food systems make her a highly sought-after expert in her field. She continues to use her knowledge and expertise to drive positive change in the food industry and contribute to global efforts towards achieving food security for all.
Most Relevant Publications (2+)

3 total publications

Agro Food Industry hi-Tech

Nutrition &amp; Food Science / Feb 08, 2008

Agro Food Industry hi-Tech. (2008). Nutrition &amp; Food Science, 38(1). https://doi.org/10.1108/nfs.2008.01738aab.008

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins

Food Chemistry / Mar 15, 2010

Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057

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Sarafa A. Akeem

Benin City
9 Years Experience
Lecturer and Food Researcher with fifteen peer-reviewed publications in international journal outlets.
Education

University of Ibadan

Ph.D, Food Technology / October, 2025 (anticipated)

Ibadan

University of Ibadan

M.Sc, Food Technology / February, 2018

Ibadan

University of Ilorin

B.Sc, Food Science / July, 2014

Ilorin
Experience

Edo State College of Agriculture and Natural Resources

Lecturer III / August, 2023 — Present

Teaching courses in Food Processing, Postharvest Technology and General Biology. Carrying out research, analysing data, writing manuscript, presenting the output and publishing the output in reputable peer-reviewed high impact factor journals. Engaging in community services.

Dayntee Farms Limited

Quality Control and Assurance Lead / April, 2022 — July, 2023

Most Relevant Research Expertise
Food Science
Other Research Expertise (12)
Food Processing and preservation
Food Chemistry and Nutrition
Food Product Development
Food Quality Control
Food Safety
And 7 more
About
Sarafa Adeyemi Akeem is an innovative, creative, highly motivated and result-oriented Food Researcher that is open to job opportunities as well as open to both national and international collaborations in the various areas of Food Chemistry/ biochemistry, Processing, Preservation, Process Engineering, Analysis, Quality Control, Safety, Product Development, Post Harvest Technology and Nutrition with the overall aim of contributing to the global food and nutrition security.
Most Relevant Publications (7+)

11 total publications

EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE

Journal of microbiology, biotechnology and food sciences / Aug 01, 2017

Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

Journal of Food Measurement and Characterization / Mar 17, 2020

Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Journal of Food Measurement and Characterization / Feb 27, 2020

Falade, K. O., & Akeem, S. A. (2020). Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates. Journal of Food Measurement and Characterization, 14(3), 1481–1496. https://doi.org/10.1007/s11694-020-00398-0

Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut

Journal of Food Processing and Preservation / Mar 10, 2021

INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD

Journal of microbiology, biotechnology and food sciences / Aug 01, 2019

Monday Ojo Kayode, R., Adunni Abiodun, O., Adeyemi Akeem, S., & Omodasola Oyeneye, H. (2019). INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD. Journal of Microbiology, Biotechnology and Food Sciences, 9(1), 115–120. https://doi.org/10.15414/jmbfs.2019.9.1.115-120

Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates

Journal of Food Measurement and Characterization / Aug 04, 2020

EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)

Carpathian Journal of Food Science and Technology / Feb 28, 2021

EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA). (2021). Carpathian Journal of Food Science and Technology, 156–166. Internet Archive. https://doi.org/10.34302/crpjfst/2020.12.5.12

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Priscila D. Santiago-Mora, Ph.D.

Mobile, Alabama, United States of America
12 Years Experience
Researcher & Food Scientist
Education

Ph.D., Engineering Sciences- Agri-food Biotechnology / December, 2017

Queretaro

B.S., Food Industry Engineering / May, 2011

Queretaro
Experience

Boise State University

Post-doctoral Researcher / October, 2021 — June, 2024

Conduct independent and collaborative research initiatives in the Department of Chemistry & Biochemistry at Boise State University, focusing on food-related industry-driven projects. Manage primary grant-funded projects, including snack improvement utilizing Pulsed Electric Fields (PEF) ($387,170.00 awarded), wine improvement using PEF technology ($165,780.00 awarded), and metabolomic and quality effects of smoke on potato crops ($125,000.00 awarded). Optimize the novel processing technology, Pulsed Electric Fields (PEF), to enhance food-related processes and product quality. Analyze and interpret research findings, comparing actual and expected results to identify deviations and propose solutions. Evaluate existing research and modeling techniques, recommending improvements to ensure quality and productivity. Prepare comprehensive documentation of research activities, adhering to data management protocols.

Instituto Tecnológico y de Estudios Superiores de Monterrey

Researcher / January, 2012 — October, 2017

Conducted extensive research on Mexican native plants and foods to identify phytochemicals with potential preventive and therapeutic properties for chronic degenerative diseases such as diabetes, inflammation, cholesterol, and cancer. Implemented advanced techniques for the extraction, identification, and isolation of phytochemicals, as well as in-vitro and animal testing in a laboratory setting. Investigated the mechanisms by which phytochemicals prevent or treat chronic degenerative diseases, utilizing nutrigenomic techniques and analyzing the nutraceutical capacity of fruit-based foods. Maintained accurate and detailed records of research procedures, results, and observations, ensuring the integrity and reproducibility of the study. Collaborated with a research group, actively participating in discussions, sharing insights, and contributing to the overall progress of the team.

Adjunct faculty (Chemistry & Food Chemistry) / August, 2012 — May, 2015

Delivered engaging lectures and workshops on Chemistry and Food Chemistry at the undergraduate level, fostering a dynamic and interactive learning environment. Collaborated with colleagues in the development of teaching materials, ensuring the delivery of high-quality and up-to-date content to students. Mentored students on an individual basis, providing guidance and support to enhance their understanding and academic performance. Participated actively in academic activities, including seminars, departmental collaborations, and institutional events, contributing to the overall growth and development of the institution. Developed and implemented innovative teaching strategies, resulting in improved student engagement and learning outcomes. Maintained clear and concise communication with students and colleagues, avoiding technical jargon to ensure understanding by all stakeholders.

University of the Pacific

Fulbright Research Scholar / May, 2015 — May, 2016

Conducted groundbreaking research at the University of the Pacific, Department of Physiology and Pharmacology, investigating the cellular and molecular mechanisms underlying cardiovascular impairment in female diabetic rats. Utilized berrycactus extract as a novel therapeutic approach, aiming to restore cardiovascular protection in diabetic rats. Designed and executed experiments, collecting and analyzing data to draw meaningful conclusions and contribute to the field of cardiovascular research. Collaborated with a team of researchers, sharing insights and expertise to enhance the quality and impact of the study. Maintained accurate and detailed records of experimental procedures, ensuring reproducibility and facilitating future research. Followed strict ethical guidelines and safety protocols, ensuring the well-being of research subjects and the integrity of the study.

Most Relevant Research Expertise
Food Science
Other Research Expertise (1)
Analytical Chemistry
About
Priscila D. Santiago-Mora is a highly educated and experienced food industry researcher with a passion for the food industry. She completed her Ph.D. in Engineering Sciences with a focus on Agri-food Biotechnology in 2017. After completing her Ph.D., Priscila worked as a post-doctoral researcher at Boise State University, where she continued to expand her knowledge and expertise in food science. She also worked as a researcher and adjunct faculty member at the Instituto Tecnológico y de Estudios Superiores de Monterrey, where she taught chemistry and food chemistry courses and conducted research on food processing and preservation techniques. In 2015, Priscila was awarded a Fulbright Research Scholarship and spent a year conducting research at the University of the Pacific in Stockton, California. Currently, Priscila is the Director of PEF applications at Food Physics, a company that specializes in innovative food processing technologies. She is responsible for developing new applications for pulsed electric fields in the food industry and ensuring that the technology is safe and effective for food processing. Priscila's extensive education and diverse research experience have allowed her to become an expert in the field of food processing and its applications in the food industry. She is passionate about finding innovative and sustainable solutions for food processing and preservation, and her fluency in Spanish and English makes her a valuable asset.

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Raphaëlle O'CONNOR

Cork
25 Years Experience
Raphaëlle is highly experienced in the design, execution, and commercialisation of science and technology of consumer health products and personalised nutrition.
Education

University College Cork

Doctor of Philosophy - PhD, Food Science and Technology / December, 2004

University of Limerick

Business/Commerce, General / December, 2012

La Rochelle Université

Master's degree, Biology, Life Science and Technology / December, 1995

Experience

ESTROBoost

Founder / May, 2025 — Present

Lifestyle and nutrition coach to support women going through menopause. Health and wellness coach. Functional foods.

inewtrition

Founder & Company Director / January, 2020 — Present

inewtrition is a fully distributed food-product development consultancy, offering fractional technical support in food innovation, PLM, and new product development. Areas of focus are medical / clinical nutrition, FSMP, medical foods, functional foods and beverages, customised and personalised nutrition using bioactives and complex formulations with scientific evidence to demonstrate health benefits through nutrition. To find out more on how we could be of help to your project, message me here, email me at raphaelle@inewtrition.com or if you are ready to get started immediately, you can book a 1-1 consultation with me here: https://inewtrition.com/book-a-consultation/

BiaBiz Ltd

Company Director / October, 2018 — Present

The BiaBiz directory consolidates valuable ‘best of the web’ resources for the food industry and includes 100 free online food training guides, 50 free online people-skills training guides, instructional toolkits, training videos, a catalogue of regulations and supports for 113 countries, a global conference calendar, a YouTube channel, and 2100 web links to categorised content for all food sectors and for businesses of any size. Our publications, blogs, and newsletters all focus on food business and people development.

Most Relevant Research Expertise
Food Science
Other Research Expertise (8)
Food Chemistry
Food Technology
Dietary Supplements
Cosmeceuticals
Project Management
And 3 more
About
Raphaëlle is highly experienced in the design, execution, and commercialisation of science and technology. She deals specifically with consumer health products, leveraging a highly-developed managerial and leadership skills, as well as her own veteran expertise in systematic governance processes to support right-first-time project readiness. Raphaëlle has led numerous international and regional inter-disciplinary teams, acting as an innovation catalyst and product-portfolio ambassador. She has lead cross-functional technology transfer projects to internal sites and contract manufacturing organisations (CMOs), and ensures both adherence to client business processes and a robust transfer of clinical and commercial products, technologies, and services.

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Jerry Schnepp, Ph.D.

Chicago, Illinois, United States of America
22 Years Experience
Chair of Computer Science, Judson University
Education

Ph.D., Computer Science / June, 2012

Chicago, Illinois, United States of America

M.S., Human-computer Interaction / June, 2002

Chicago, Illinois, United States of America

University of Illinois at Chicago

B.A., Communication / December, 1999

Chicago, Illinois, United States of America
Experience

Judson University

Chair of Computer Science / August, 2022 — Present

Leading the Department of Computer Science with a focus on evolving curricula, growing enrollment, and post-graduate professional preparedness. Coordinating research on AI-supported individualized learning experiences using Retrieval Augmented Generation (RAG). Spearheading professional development activities among faculty members focused on innovative pedagogy through Learner Experience Design (LXD). Teaching courses in Software Design Patterns, Data Structures, Algorithms, Web Development, Database Systems, and a Capstone Senior Project. Serving as Chair of the Undergraduate Academic Policy Committee and the Degree Completion Academic Policy Committee. Supporting student internships and independent studies.

Bowling Green State University

Tenured Associate Professor / May, 2018 — August, 2022

Led a university initiative to build The Collab Lab, an innovation space on the BGSU campus. Sought and received support to initiate the project, oversaw its design and construction, and led its operations as the director. Designed and taught courses in User Experience, Interactive Media, Augmented and Virtual Reality, Interaction Design, Web Development, and Usability. Supported twenty-five undergraduate independent study projects and served on graduate committees for two master’s students and four Ph.D. students, one as the primary advisor. Coordinated research projects investigating novel educational technologies: EASEL (Education through application-supported experiential learning), a mobile platform that facilitates real-time reflection during experiential learning and Point Barter, an online testing system that allows students to equitably trade exam points for hints to a correct answer.

Assistant Professor / August, 2012 — 2018

Designed and taught courses in User Experience, Interactive Media, Augmented and Virtual Reality, Interaction Design, Web Development, and Usability. Coordinated research projects investigating novel educational technologies: EASEL (Education through application-supported experiential learning), a mobile platform that facilitates real-time reflection during experiential learning and Point Barter, an online testing system that allows students to equitably trade exam points for hints to a correct answer.

DePaul University

Adjunct Faculty in Computer Science / August, 2002 — 2012

Taught courses in Human-Computer Interaction, Computer Graphics Development, Real-time Rendering, Data Visualization, Computer Animation, Web Design, and Digital Photography.

Most Relevant Research Expertise
Food Science
Other Research Expertise (18)
Human Computer Interaction
User Experience
Interactive Media
Computer Graphics
Accommodations for the Deaf
And 13 more
About
As a technologist, designer, and creative problem-solver, I'm passionate about teaching people to embrace new technology and explore. I am the Chair of the Computer Science department at Judson University. Before my appointment, I served as an Associate Professor in the College of Technology, Architecture and Applied Engineering at Bowling Green State University (BGSU). I teach courses in Programming, Data Structures and Algorithms, Software Design Patterns, Interactive Media, Usability, User Experience, and Augmented/Virtual Reality. I was the founding director of the Collab Lab, a hands-on, creative space for students and faculty to engage in collaborative work. My research efforts are directed in several areas: AI Supported Individualized Learning, Learner Experience Design, Technology for Online Assessment, Interactive Mobile Learning, and Computerized Sign Language Synthesis. I enjoy collaborating on projects involving cutting-edge technology and new applications.
Most Relevant Publications (2+)

20 total publications

Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity

Nutrients / Mar 19, 2019

Yang, C.-L., Schnepp, J., & Tucker, R. (2019). Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity. Nutrients, 11(3), 663. https://doi.org/10.3390/nu11030663

Preliminary Results: Sleep Curtailment Results in Increased Portion Size Selection

Journal of the Academy of Nutrition and Dietetics / Oct 01, 2018

Yang, C., Cobetto, C., Hu, Y., Schnepp, J., & Tucker, R. (2018). Preliminary Results: Sleep Curtailment Results in Increased Portion Size Selection. Journal of the Academy of Nutrition and Dietetics, 118(10), A133. https://doi.org/10.1016/j.jand.2018.08.053

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Ajay Badhan

Lethbridge, Alberta, Canada
15 Years Experience
Research Biologist, Lethbridge Research Center, Canada
Education

Ph.D., Microbiology

Experience

Agriculture Agri-food Canada

Biologist / May, 2015 — Present

Most Relevant Research Expertise
Food Science
Other Research Expertise (26)
Animal nutrition
cell wall biosynthesis and its deconstruction
biofuels
Waste Management and Disposal
Renewable Energy, Sustainability and the Environment
And 21 more
About
I am a proficient researcher with valuable research and teaching experience acquired at distinguished institutes like Complex Carbohydrate Research Center, US, University of Alberta, Canada, and Lethbridge Research Center (AAFC), Canada. I have been working for past 15 years on multiple projects focused on the economical, environmental and social sustainability of agricultural production. Improvement in livestock performance, productivity, and health by unlocking the microbiome, development of clean technologies, improving agriculture environmental performance, and Increase agro-ecosystem resilience are prime objectives for my research.
Most Relevant Publications (3+)

29 total publications

New recombinant fibrolytic enzymes for improved in vitro ruminal fiber degradability of barley straw1

Journal of Animal Science / Jul 20, 2018

Ribeiro, G. O., Badhan, A., Huang, J., Beauchemin, K. A., Yang, W., Wang, Y., Tsang, A., & McAllister, T. A. (2018). New recombinant fibrolytic enzymes for improved in vitro ruminal fiber degradability of barley straw1. Journal of Animal Science, 96(9), 3928–3942. https://doi.org/10.1093/jas/sky251

Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers

Applied and Environmental Microbiology / Dec 21, 2023

Nguyen, T. T. M., Badhan, A. K., Reid, I. D., Ribeiro, G., Gruninger, R., Tsang, A., Guan, L. L., & McAllister, T. (2023). Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers. Applied and Environmental Microbiology, 89(12). https://doi.org/10.1128/aem.01320-23

PSX-15 Screening recombinant fibrolytic enzymes for improved ruminal fiber degradability of barley straw.

Journal of Animal Science / Dec 01, 2018

Ribeiro, G., Badhan, A., Huang, J., Beauchemin, K., Yang, W., Wang, Y., Tsang, A., & McAllister, T. (2018). PSX-15 Screening recombinant fibrolytic enzymes for improved ruminal fiber degradability of barley straw. Journal of Animal Science, 96(suppl_3), 413–414. https://doi.org/10.1093/jas/sky404.906

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Example Food Science projects

How can companies collaborate more effectively with researchers, experts, and thought leaders to make progress on Food Science?

New Product Development

An academic researcher in Food Science can collaborate with a company to develop new food products that meet consumer demands. They can conduct market research, analyze consumer preferences, and create innovative recipes that align with current food trends.

Food Safety Enhancement

Food safety is a top priority for companies in the food industry. Academic researchers in Food Science can help companies improve their food safety measures by conducting risk assessments, implementing quality control systems, and developing protocols for food handling and storage.

Sensory Evaluation

Academic researchers in Food Science can conduct sensory evaluations to assess the taste, texture, aroma, and appearance of food products. This information can help companies optimize their product formulations and create sensory-pleasing food experiences for consumers.

Regulatory Compliance

Navigating the complex regulations and standards in the food industry can be challenging for companies. Food Science researchers can provide expertise in regulatory compliance, ensuring that products meet the necessary requirements and certifications.

Nutritional Analysis

Companies can collaborate with Food Science researchers to conduct nutritional analysis of their products. This analysis can provide valuable information about the nutritional content, ingredient composition, and labeling compliance of food products.