Professor Julian Mercer, Rowett Institute of Nutrition and Health, University of Aberdeen
Prof Julian Mercer is Leader of the Obesity and Metabolic Health Theme at the Rowett Institute for Nutrition and Health, part of the University of Aberdeen in Scotland. He is a biological scientist with research interests in food-gut-brain signalling and has worked in obesity research for over 20 years. He is also coordinator of the EU FP7 Full4Health project, which is investigating mechanisms of hunger and satiety, and is a partner in the SATIN (novel food processing for satiety) and NeuroFAST (stress, addiction and eating behaviour) projects, all funded by KBBE. These three projects share common themes which potentially address the issue of food composition and reformulation for satiety and control of caloric intake. Food is often overlooked when we consider gut-brain signalling in the context of energy balance and body weight, but is now the focus of research programmes aiming to adjust diets and reformulate individual foods for enhanced satiety properties. If food is to become part of the solution for the future, rather than just a major part of the problem, collaboration will be required between academic researchers and the food and drink industry.
Dr. Markus Stieger, Wageningen University, The Netherlands
Markus Stieger is an Assistant Professor for Food Technology and Sensory Science at Wageningen University, Division of Human Nutrition (The Netherlands). He graduated in chemistry from the University of Freiburg (Germany) in 1999 and received a PhD in physical-chemistry from the University of Kiel (Germany) in 2004. In the same year he joined NIZO food research (The Netherlands) as a research scientist and project leader. Since 2007, he leads a multidisciplinary team of scientists from several research institutes at TI Food and Nutrition (The Netherlands). His current research interest is to develop knowledge on the dynamic sensory perception of foods, especially texture and taste, in relation to food structure, breakdown properties and food oral processing behavior. The objective of this research is to support the development of foods with reduced salt, fat and sugar content and excellent sensory performance. He is (co-) author of 2 patents and over 30 peer-reviewed publications.
Dr Monique Axelos, EU DREAM project coordinator, The Division of Science and Process Engineering of Agricultural Products, INRA, France
Dr Axelos is a physico-chemist in the French National Institute for Agricultural Research (INRA). She is the head of the Science and Engineering of Agricultural Products division. Since 2009 she is the coordinator of the European project DREAM which develops realistic, physical and mathematical food models to facilitate development of common approaches to risk assessment and nutritional quality for food research and industry. Since 1985, she has conducted research on fractal aggregation, biopolymer gelation and phase separation, stability of foams and emulsions, using the potential of small angle scattering. Some Publications M.A.V. Axelos & M. Kolb. Crosslinked Biopolymers: Experimental Evidence for Scalar Percolation Theory. Phys. Rev. Lett., 64, 1457-1460 (1990). M.A.V. Axelos, F. Boué, Foams as viewed by Small Angle Neutron Scattering, Langmuir, 19, 6598-6604 (2003). M.H. Ropers, B. Novales, F. Boué, M.A.V. Axelos, Polysaccharide/Surfactant complexes at the air-water interface – Effect of the charge density on interfacial and foaming behaviors Langmuir, 24, 12849-12857 (2008) V. Hugouvieux, M.A.V. Axelos, M. Kolb, Amphiphilic multiblock copolymers: From intramolecular pearl necklace to layered structures. Macromolecules , 42 392-400 (2009). N. Mahmoudi, M.A.V Axelos, A. Riaublanc, Interfacial properties of fractal and spherical whey protein aggregates. Soft Matter, 7 (17), 7643 – 7654, (2011)
Professor R Paul Singh, University of California, USA and Riddet Institute, New Zealand
R. Paul Singh is a Distinguished Professor of Food Engineering, Department of Biological and Agricultural Engineering and Department of Food Science and Technology, University of California at Davis. He received his degrees in agricultural engineering, with a B.S. from Punjab Agricultural University (India) in 1970, M.S. from University of Wisconsin in 1972, and a Ph.D. from Michigan State University in 1974. At UC Davis, his current research involves transport phenomena in food processing, and determining quantitative aspects of food digestion to develop next generation of foods for health. Dr. Singh is a Fellow of the Institute of Food Technologists (IFT), American Society of Agricultural and Biological Engineers (ASABE), and the International Academy of Food Science and Technology. He is an author or co-author of 3 U.S. patents, 15 books, and over 260 refereed papers. Dr. Singh received the Samuel Cate Award for Research in 1982, International award in 1988, and Nicholas Appert award in 2010 from IFT. He received the Massey Ferguson Education Gold Medal in 2013, Kishida International award in 2007, and A.W. Farrall Young Educator Award in 1986 from ASABE. He is currently serving as Editor-in-Chief of the Journal of Food Engineering. In 2008, Dr. Singh was elected to the U.S. National Academy of Engineering.
Professor Peter Wilde, Institute of Food Research, UK I graduated in Biophysics at the University of East Anglia in 1985, and have been researching the colloidal and interfacial properties of food systems at the Institute of Food Research for over 25 years. My expertise is in studying the interfacial behaviour of proteins and other surface active components in food relevant systems. The aim is to determine how the molecular and interfacial processes control the functionality of foams and emulsions. Currently, the functional aspects of my research have focussed on improving the dietary impact of emulsified foods. These include fundamental studies on how interfacial layers control emulsion rheology to develop novel fat reduction strategies; the design of interfacial structures to control lipid digestion to promote satiety or the delivery of fat soluble nutrients and drugs; and to determine the physico-chemical role played by the salivary film in perceiving fat content in emulsions. The impact of this research will be to aid the rational design of foods with enhanced nutritional benefits to address the global challenges of obesity, type 2 diabetes and other major diet-related conditions.
Dr Peter Butterworth, School of Medicine, King’s College, UK. After retiring in September 2000 from King’s College London (KCL) after completion of 40 years teaching and researching biochemistry I have a position of Senior Research Fellow at KCL. My main areas of work have always been in the general fields of enzyme kinetics and mechanism, metabolism and membrane transport but for the last 12 years or so, I have collaborated with Dr Peter Ellis at King’s on the enzymology of starch digestion. The kinetics of systems involving two phases e.g. an enzyme in solution acting on an insoluble substrate are unusual, and furthermore, variations in the physico-chemical properties of starches from different plant origins and the changes brought about by hydrothermal treatments (e.g. cooking) present interesting challenges. We believe that such studies have important potential applications for the food industry in the development of novel foodstuffs for the management of non-insulin-dependent diabetes mellitus and reduction of the risk of diet-related cardiovascular disease. The work is currently funded by a BBSRC grant as part of the DRINC project here in the UK. I served as editor-in-chief of the international journal Cell Biochemistry and Function for many years and was also an editorial advisor for the Biochemical Journal. Currently I review submitted manuscripts to many of the key carbohydrate journals.Recent relevant publications 1. Butterworth, P.J., Warren, F.J. & Ellis, P.R. (2011) Human α-amylase and starch digestion: An interesting marriage (a review). Starch/Stärke, 63, 395-405.2. Warren, F.J., Royall, P., Gaisford, S., Butterworth, P.J. & Ellis, P.R. (2011). Binding interactions of α-amylase with starch granules: The influence of supramolecular structure and surface area. Carbohydr. Polym. 86, 1038-1047.3. Butterworth, P.J., Warren, F.J., Grassby, T., Patel, H. & Ellis, P.R. (2012) Analysis of starch amylolysis using plots for first-order kinetics. Carbohydr. Polym. 87, 2189-21974. Warren, F.J., Butterworth, P.J. & Ellis, P.R. (2013 The surface structure of a complex substrate revealed by enzyme kinetics and Freundlich constants for α-amylase interaction with the surface of starch. Biochim. Biophys. Acta 1830, 3095-3101
Professor Christine Feinle-Bisset, University of Adelaide
Prof Feinle-Bisset graduated with a PhD in Nutrition and Gastrointestinal (GI) Physiology from the University of Hohenheim (Germany) (1995), and has pursued a full-time research career, in leading research centres in the UK (1991-95), in Switzerland (1995-99) and, since 2000, at the University of Adelaide. She currently holds an NHMRC Senior Research Fellowship (2010-14) and has been a CI in NHMRC-funded CREs, in Nutritional Physiology, Interventions and Outcomes (2007-12) and in Translating Nutritional Science to Good Health (2013-17) and has held numerous project grants as well as funding from other sources. Her research relates to the gastrointestinal mechanisms underlying appetite regulation and glycaemic control, and its relevance for patients with obesity, type 2 diabetes and functional gut disorders, amongst others.
Assoc Professor Jason Stokes, University of Queensland
Jason Stokes is an Associate Professor in Chemical Engineering at The University of Queensland (UQ). Following a 10 year career in Unilever’s Corporate Research laboratory in the UK, I joined UQ at the end of 2008 and I now lead a group with more than a dozen researchers. The major goal of my research is to isolate how individual components and microstructures mechanistically influence the flow behaviour, rheology, and sensory perception of foods. This includes building a foundation in the revolutionary use of tribology to provide insights into food oral processing including food-saliva interactions. My unique approach has been to focus on elucidating the mechanisms for the underlying behaviour of systems exposed to relevant multi-scale deformations, and using the insights gained to inform (rationally) on the design of foods for specific functions and their organoleptic properties. My research is primarily sponsored via collaborative research projects with several leading food companies internationally and the ARC Centre of Excellence of Plant Cell Walls. I have 4 patents and over 50 peer-reviewed publications including 7 book chapters spanning oral processing, food gels, soft matter rheology and tribology.
Dr Tim Angeli, University of Auckland, New Zealand
Tim earned a Bachelor’s of Science in biomedical engineering in 2008, followed by a Master’s of Science in 2009, both from the University of Michigan (Ann Arbor, Michigan, USA). He has previously worked in the fields of drug delivery and artificial kidney research and development. Tim began a Doctorate of Philosophy at the Auckland Bioengineering Institute at the University of Auckland in late 2009, as an Earle Foods Research Scholar with the Riddet Institute. The focus of his PhD research was on mapping and modelling the motility patterns of the gastrointestinal (GI) tract, particularly focusing on organ-level electrophysiology. Tim is especially interested in the spatial propagation patterns of electrical activity in the GI tract, and how those patterns are affected in diseased states. The overall aim of his research is to improve our understanding of the function and underlying control of the GI tract, and to use that knowledge to inform food science and development, as well as clinical diagnostic and treatment options.
Mr Marco Morgenstern, The New Zealand Institute for Plant & Food Research Ltd, New Zealand
Mr Marco Morgenstern is a research leader at the New Zealand Institute for Plant & Food Research. Trained as a physicist in the Netherlands he moved to New Zealand and studied cereal foods processing, rheology and food texture. With the cereal industry he has applied his expertise in projects ranging from product development to process automation. His current research is on the link between food structure and sensory perception. He leads a team of scientists and technologist from several New Zealand institutes to develop fundamental understanding of food breakdown during mastication and its link to texture and flavour perception.
Dr Jolon Dyer is Science Group Leader of Food & Bio-Based Products, in AgResearch, New Zealand.Dr Dyer’s team specialises in protein chemistry, proteomics and structural biology, and their application to meat, dairy, wool and personal care products. The team is particularly active in the application of redox proteomics approaches to understanding and controlling protein modification and damage. They also research molecular level interactions between proteins and other biomolecules, such as crosslinking, especially in foods and textiles.Dr Dyer has achieved significant national and international recognition, including the AWI Award for Scientific Achievement and AWI-DWI Excellence in Wool Science Personal Award (2005), NZIAHS Significant Science Achievement Award (2008), American Society of Photobiology New Investigator Award (2010), and Best Paper Award at the 17th International Hair Science Symposium (2012).Dr Dyer currently also has adjunct positions within the Biomolecular Interaction Centre at the University of Canterbury (Senior Fellow), the Wine, Food & Molecular Biosciences Department at Lincoln University (Associate Professor), and the Riddet Institute based at Massey University (Associate Investigator).
Abby Thompson completed her PhD in Food Technology, looking at the production of liposomes from milk-fat globule membrane phospholipids for use in nutraceutical products. She worked at the Riddet Institute on a range of food science projects, and then moved to the University of Reading (UK) in 2007 to take up a 3-year Research Fellowship, co-funded by the NZ and UK governments. This work focused on designing and running human clinical studies looking at the impact of genetic variations on an individuals response to different food components, and how these may modify risk of cardiovascular disease and diabetes. Abby worked for PepsiCo for 2 years, and was based in the UK but involved a number of R&D-Nutrition projects with global reach. In early 2013, Abby returned to New Zealand to take up a position as Food Innovation Manager at the Riddet Institute. She is responsible for leading the Institute’s commercialisation activities, while still maintaining an active involvement in research.
Professor Manny Noakes Research Program Leader. CSIRO Food and Nutritional Sciences Manny graduated from Adelaide University in 1973 with a BSc, obtained her qualifications as a dietitian at Flinders University in 1977 and PhD in 2000. Manny is currently responsible for capability management for the Food Nutrition and Health Science Program at CSIRO – Australia,s national research agency. Manny has over 30 years experience in nutrition and published over 140 scientific papers. She has a strong interest in dietary patterns for weight management including the role of protein and strategies to translate nutrition science for the community. Manny is co-author of the CSIRO Total Wellbeing Diet which has sold over 1 million copies in Australia. She is currently a member of the Australian Government’s Food and Health Dialogue and member of FSANZ High Level Health Claims Committee.
Professor Mike Gidley is Director of the Centre for Nutrition and Food Sciences (CNAFS) at the University of Queensland, Australia. The Centre is part of the Queensland Alliance for Agriculture and Food Innovation (QAAFI) in conjunction with the Queensland Government. Prof Gidley’s research is focussed on structure – function relationships in biopolymer assemblies such as starch granules and plant cell walls. This has led to the detailed characterisation of starch and dietary fibre digestion/fermentation in vitro and in vivo, with the understanding generated leading to opportunities for optimising nutritional value of foods and feeds. He is also a Program Leader in the Australian Research Council Centre of Excellence in Plant Cell Walls
Dr. Michèle Marcotte is currently the Director of Research and Development at the Eastern Cereal and Oilseed Research Centre (ECORC) located at Agriculture and Agri-Food Canada (AAFC) in Ottawa. She started as a professional engineer and became a research scientist at AAFC’s Food Research and Development Centre (FRDC) located in Quebec, where she held a successful career in food processing and engineering research for 21 years. Dr. Marcotte is a chemical engineer, completed MSc at the University of Alberta, and PhD from McGill University in food processing and engineering. She published more than 60 peer-reviewed papers, 120 conference papers, 45 reports, and received 9 national awards/prices. Dr. Marcotte developed a unique two-step drying process for cranberries, a pilot prototype baking oven, and computer program used to elaboration meat cooking-cooling cycles. In 2006-2007, Michèle was president of the Canadian Institute of Food Science and Technology. She is the Canadian representative of the International Association on Engineering and Foods (IAEF) and of the International Union of Food Science and Technology. In 2009, Dr. Marcotte joined ECORC managing the AAFC food and health science priority. She is now responsible to manage research scientists linking cereals and oilseeds production to requirements for manufacturing nutritious baked foods.