Section Editors

Section Board for 'Food Physics and (Bio)Chemistry' (53)

Please see the section webpage for more information on this section.

Prof. Dr. Joana S. Amaral
Website
Section Editor-in-Chief
1. REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
2. Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-857 Bragança, Portugal
Interests: food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
Special Issues and Collections in MDPI journals:
Prof. Dr. Michael Nickerson
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Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
Interests: plant protein fractionation; protein functionality; ingredient processing; protein quality
Dr. Veronique S Sante-Lhoutellier
Website1 Website2
French National Institute for Agricultural Research, INRA, Agronomie, France
Interests: electrophoresis; sds-page; protein purification; proteins; enzymes; biochemistry; proteomics; meat quality; muscle; meat science; amino acids; muscle proteins; protein modification
Prof. Dr. Susana Río Segade
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Università degli Studi di Torino, Department of Agricultural, Forestry and Food Sciences, Turin, Italy
Interests: wine chemistry; grape composition; postharvest dehydration; winemaking process; phenolic compounds; volatile compounds; ozone treatment; oenological tannins
Prof. Dr. Nuno Mateus
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REQUIMTE/LAQV, Chemistry and Biochemistry Department, Faculty of Sciences University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: food chemistry; biochemistry; food polyphenols; red wine chemistry; industrial wastes recycling
Special Issues and Collections in MDPI journals:
Dr. Massimo F. Marcone
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Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
Interests: food analysis; food chemistry; food law and policy; anti-oxidants; proteins; phytochemical
Prof. Dr. Maria D. Guillen
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Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
Interests: food lipid characterization; oxidative stability; lipid oxidation; thermo-oxidation; frying; derived oxidation compounds; alpha,beta-unsaturated oxygenated aldehydes and other oxylipins; effect of antioxidant/pro-oxidant compounds; in vitro digestion; bioaccessibility; food processing and storage; food enrichment; smoking; polycyclic aromatic hydrocarbons; volatile and non-volatile food components; gas chromatography/mass spectrometry; Fourier transform infrared spectroscopy; nuclear magnetic resonance; headspace solid-phase microextraction; direct immersion solid-phase microextraction
Special Issues and Collections in MDPI journals:
Prof. Dr. Bo Li
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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Interests: peptides; collagen; bioactive compounds; bioavailability; QSAR; Antioxidant; anti-aging; anti-platelet
Prof. Dr. Kazuo Miyashita

Bio-functional Material Chemistry, Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
Interests: lipid oxidation; lipid chemistry; bioactive compound; Carotenoid; obesity; diabetes; antioxidant
Special Issues and Collections in MDPI journals:
Prof. Dr. Eric A. Decker
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Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, MA 01003, USA
Interests: functional and nutritional aspects of lipids; lipid oxidation; antioxidants and chelators
Prof. Dr. Domenico Gabriele

Department of Computer, Modelling, Electronic and System Engineering, University of Calabria, 87036 Arcavacata, Rende CS, Italy
Interests: food engineering; rheology; emulsions; food gels; organogels; bigels; dough; interfacial rheology
Dr. Adamantini Paraskevopoulou
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Aristotle University of Thessaloniki | AUTH · Department of Chemistry, Laboratory of Food Chemistry and Technology
Interests: biopolymer functionality; emulsions; texture; aroma profile; aroma release; encapsulation; food powders; bakery products; agro-industrial byproducts
Special Issues and Collections in MDPI journals:
Dr. Laura Salvia Trujillo
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Department of Food Technology, University of Lleida – Agrotecnio Center, Av. Alcalde Rovira Roure 191, Lleida, 25198, Spain
Interests: food emulsions; edible lipid nanoparticles; food bioactives; functional compounds; in vitro lipid digestibility; bioaccessibility
Special Issues and Collections in MDPI journals:
Dr. Carmine Summo
Website1 Website2
University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, Via Amendola, 165/A, 70126 Bari, Italy
Interests: food science and technology; pulses and vegetables; functional foods
Special Issues and Collections in MDPI journals:
Prof. Dr. Lutz Fischer
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Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim (Stuttgart), Garbenstr. 25, D-70593 Stuttgart, Germany
Interests: enzymatic processes; microbial enzymes; food enzymes; enzymatic analysis; enzyme technology; production of enzymes; enzyme immobilisation
Prof. Dr. Marie Walsh
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Utah State University, Logan, United States
Interests: food proteins; food enzymes; protein functionality; sugar esters
Prof. Dr. Guanghua Zhao
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College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
Interests: protein structure and function; food nanomaterials; ferritin; protein self-assembly; iron nutrition
Dr. Seung-Hyun Kim

Crop Science, Konkuk University, Seoul, South Korea
Interests: food authenticity; bioactive compounds; analytical methods; stable isotope ratio; organic agroproducts identification
Prof. Dr. Fernando M. Nunes
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Department of Chemistry/ Chemistry Research Centre - Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues and Collections in MDPI journals:
Prof. Dr. Pasquale Massimiliano Falcone
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Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
Interests: food mechanics and rheology; thermal properties of foods; food microstructure; food texture; psychorheology; food biophysics; food hydrocolloids; emerging technologies for food quality, food safety and food processing; food engineering; food packaging; food biochemistry; food bioprocessing; functional foods; traditional foods; protected designation of origin
Dr. Fernando Benavente
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Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
Interests: peptides; proteins; glycoproteins; bioactive compounds; biomarkers; allergens; food intolerance; food quality control; food authentication; food fraud; functional foods; nutraceutics; foodomics; metabolomics; proteomics; liquid chromatography; capillary electrophoresis; mass spectrometry; on-line sample preparation; immunoaffinity; aptamer affinity; miniaturization; chemometrics
Dr. Yimin Cai
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Japan International Research Center for Agricultural Science (JIRCAS), Japan
Interests: animal feed; animal nutrition; silage fermentation; Lactic acid bacteria
Dr. Lovedeep Kaur
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School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
Interests: proteins; polysaccharides; meat; in vitro digestion; structure–digestion relationship
Special Issues and Collections in MDPI journals:
Prof. Dr. Lorenzo Zacarías
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Food Science Department, Institute Agrochemistry and Food Technology (IATA), the Spanish National Research Council (CSIC), Spain
Interests: post harvest technology; plant physiology; plant biotechnology; biotechnology; fruit quality; plant biology; food science; phytochemistry; flowers; antioxidants
Dr. Gordon McDougall
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Environmental and Biochemical Sciences Group, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, UK
Interests: polyphenols; bioactive polyphenols; berries; food crop quality; nutrition; valorisation
Dr. Trine Kastrup Dalsgaard

Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
Interests: alternative protein (plant and algea protein); dairy protein; free radical chemistry and oxidative changes in foods; analytical chemistry with mass spectrometry (LC-MS and GC-MS) in focus; metabolomics; nutrition
Prof. Dr. Vito Michele Paradiso
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Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni, I-73100 Lecce, Italy
Interests: wine science; wine chemistry; oils and emulsions; lipid oxidation; sustainability in food processing; agri-food wastes; microgreens and fresh produce
Special Issues and Collections in MDPI journals:
Prof. Moshe Rosenberg
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Department of Food Science and Technology, University of California, Davis CA USA
Interests: food and dairy science, technology, and engineering; microencapsulation in food and related applications; food hydrocolloids; food microstructure; food forensics; authentication of food and agricultural products; biorefineries in food applications
Special Issues and Collections in MDPI journals:
Dr. Bertrand Matthäus
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Max Rubner-Institut (MRI), Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany
Interests: edible fats and oils; authenticity of edible oils; contaminants like 3-MCPD and glycidyl ester; phthalates; antioxidants; oleogels; deep-fat frying
Prof. Dr. Rotimi Aluko
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Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
Interests: food proteins; functional properties; bioactive peptides; spontaneously hypertensive rats; circular dichroism; protein hydrolysates; enzyme inhibition kinetics; angiotensin converting enzyme; renin; QSAR; antioxidants; antihypertensive
Special Issues and Collections in MDPI journals:
Prof. Dr. Felicidad Ronda
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Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
Interests: physical properties of foods; food rheology; food phase transitions; glycaemic index; gluten-free; cereals; pseudo-cereals; flours; doughs; breads
Dr. Mirko Betti
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Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
Interests: non-enzymatic browning reactions (Maillard reaction and caramelization); glycopeptides; glycosaminiglycans; meat science; dairy science; cell cultures
Prof. Dr. Peter R. Ellis
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Biopolymers Group, Faculty of Life Sciences & Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
Interests: structure and function of plant food polysaccharides; dietary fibre; mechanisms of starch digestion; gut function and postprandial metabolism
Dr. Mario Estévez

IPROCAR Research Institute, University of Extremadura, Avda Universidad s/n 10003, Caceres, Spain
Interests: protein oxidation; lipid oxidation; maillard Reaction; muscle foods; phytochemicals; natural antioxidants; food biochemistry; nutrition
Special Issues and Collections in MDPI journals:
Prof. Dr. Matt Duncan Golding
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School of Food and Advanced Technology, College of Sciences, Massey University, Palmerston North 4442, New Zealand
Interests: food structure and breakdown; food structure and food ingredient functionality; food colloids; emulsions; foams; interfaces; dairy; food digestion; food microstructure & material properties; food oral processing
Dr. Maria Hayes
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The Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
Interests: marine by-products; seaweed proteins; isolation and characterisation of bioactive peptides from protein sources using microbial strains and enzymes through controlled fermentations and hydrolysis; bioactivities and health benefits; functional foods
Special Issues and Collections in MDPI journals:
Prof. Dr. Jose Miguel Hernandez-Hierro
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Food Colour and Quality Laboratory (A. Nutrición y Bromatología), Universidad de Sevilla, Facultad de Farmacia, Sevilla, Spain
Interests: spectroscopy of agricultural products (especially oneological products); grape and wine chemistry and colour; food chemistry; polyphenols; food colour; oenology; wine technology; applied chemometrics
Special Issues and Collections in MDPI journals:
Prof. Dr. Isabel Hernando

Food Technology Department, Universitat Politècnica de València, Valencia, Spain
Interests: food structure; bioactive compounds; food digestion; functional foods; agricultural by-products; hydrocolloids
Prof. Dr. Yun-Hwa Peggy Hsieh

Department of Nutrition, Food & Exercise Sciences, Florida State University, Tallahassee, FL 32306, USA
Interests: food immunochemistry; antibody development; rapid detection for food safety and quality; muscle food chemistry
Prof. Dr. Lothar W. Kroh
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Department of Food Chemistry and Food Analysis, Berlin University of Technology, Gustav-Mayer-Allee 25, 13355 Berlin, Germany
Interests: carbohydrate chemistry; maillard reaction; caramelisation; non enzymatic browning reaction; melanoidins; antioxidant activity; polyphenols; glucosinolates
Dr. Mario M. Martinez
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Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
Interests: extrusion; polymer science; carbohydrate chemistry; starch; plant cell walls; phenolics; food functionality; food packaging
Special Issues and Collections in MDPI journals:
Dr. Francisco J. Morales
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Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Interests: food quality; food safety; thermal processing; Maillard reaction; glycation; process contaminants; acrylamide; advanced glycation end-products; melanoidins
Special Issues and Collections in MDPI journals:
Prof. Dr. Vibeke Orlien
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Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
Interests: non-thermal technologies; food processing; protein modification; protein functionality; food product development; food chemistry
Special Issues and Collections in MDPI journals:
Prof. Dr. Severina Pacifico
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Department of Environmental Biological and Pharmaceutical Sciences and Technologies, Università degli Studi della Campania Luigi Vanvitelli, Naples, Italy
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry polyphenols; chemoprevention
Special Issues and Collections in MDPI journals:
Prof. Dr. Conrad O. Perera
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School of Chemical Sciences, Food Science, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
Interests: chemistry and technology of food processing; functional foods and dehydration
Prof. Dr. Thomas A. Vilgis
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Max Planck Institute for Polymer Research, Mainz, Germany
Interests: polymer science; gels; rheology
Special Issues and Collections in MDPI journals:
Dr. Manuel Viuda-Martos
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Agrofood Technology Department, Miguel Hernández University, Ctra. Beniel km 3.2, 03312 Orihuela, Spain
Interests: bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation.
Special Issues and Collections in MDPI journals:
Prof. Dr. Peter James Wilde
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Quadram Institute Bioscience, Norwich, UK
Interests: food structure; in vitro digestion; colloids; lipid digestion; bioaccessibility
Prof. Dr. José A. Lopes da Silva

Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro 3810-193, Portugal
Interests: functional properties of polysaccharides and proteins; rheology and texture of agro-food products; edible biopolymer films and coatings; electrospun (bio)polymer nanofibers with potential application in biomedical and food-related areas; interfacial properties of colloids and ionic liquids
Dr. Isidra Recio
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Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
Interests: protein gastrointestinal digestion; food proteins and peptides; biological activity of food proteins and peptides; satiating effect of proteins; protein nutritional quality; proteomics and peptidomics
Dr. Geoffrey Savage

Food Group, Department of Wine, Food and Molecular Biosciences, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand
Interests: positive components of honey; antinutritive compounds in foods; oxalates in foods and effects of cooking and processing; effects of absorbed oxalates on human metabolism; composition and nutritive features of new foods
Prof. Dr. Harjinder Singh
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RIDDET INSTITUTE, Massey University, Private Bag 11-222, Palmerston North, New Zealand
Interests: understanding structures, interactions, and functions of food proteins; food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations
Special Issues and Collections in MDPI journals:
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