The EFFoST working group on Sustainable Food Systems is chaired by:
Henry Jäger is a Professor of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria. His research field covers the application of alternative food processing technologies for gentle food preservation as well as the targeted recovery of ingredients and modification of food structures. He moved back to academia from an industry position in Research and Development at Nestlé where he worked on process development in the field of preservation technologies. Before, he was a researcher in the Department of Food Biotechnology and Food Process Engineering at Technische Universität Berlin where he also obtained his Ph.D. and an Engineering Degree in Food Technology.
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Felix Schottroff is a Post-Doc at the Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna and head of the BOKU Core Facility Food & Bio Processing. In his research, Felix focuses on various novel and non-thermal technologies for microbial inactivation, taking into account inactivation mechanisms, product quality, process, and equipment design. Felix has scientific and practical experience from a variety of industries as well as research projects and has a strong passion for topics at the interface of microbiology and process engineering.
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Members of the working group on Sustainable Food Systems:
Anet Režek Jambrak Ph.D. is a full professor at the Faculty of Food Technology and Biotechnology of the University of Zagreb, Croatia since 2018 and scientific advisor (permanent title)since 2017. In 2019 she became the head of the Laboratory for sustainable development. Her field of research includes nonthermal processing, advanced thermal processing, sustainability, food processing, Industry 4.0, digitalization, food chemistry, food physics. Between 2007 and 2021, Anet Režek Jambrak has published over 100 significant scientific papers with a citation index of more than 3250, (h-index 29) and authored book chapters. She has received many prizes and awards such as the Highly Cited Researcher in 2019, among 0.1% of world scientists (powered by Web of Science). Connect with Anet Režek Jambrak on LinkedIn and Scopus.
Klara Haas completed her PhD in food technology at the University of Natural Resources and Life Sciences at BOKU in Vienna in 2019 on the subject of drying & food powder structuring. She is currently continuing her scientific work at the Nestlé Research Center in Lausanne, where she is part of the Particle Systems group.
Arthur Robin is a bioprocess development scientist at Remilk (Israel), a food tech start-up working on fermentation-based alternative dairy products. He finished his Ph.D. in 2021 from Tel Aviv University on the application of pulsed electric field technology for seaweed biorefinery. Previously, he graduated from the ENSAIA (Nancy, France) with an engineering diploma in Food Engineering, Biotechnology and Bioprocessing in 2015. His interests are the sustainable processing of biomass through innovative green technology, alternative sources for food and bioproducts (such as algae), biorefinery approaches, and sustainability in food production. He published several articles and one patent on seaweed processing and is a co-author of the book “Macroalgae Biorefineries for the Blue Economy”. Connect with Arthur Robin on LinkedIn and Research Gate.
Dr. Sergiy M. Smetana works as a Head of Food Data Group at the German Institute of Food Technologies (DIL e.V.) since 2017. He joined the institute in 2013 and was responsible for the sustainability assessment of novel foods and food technologies. Before that he worked as a Visiting Fulbright Scholar in Brook Byers Institute of Sustainable Systems (Georgia Institute of Technology, Atlanta, GA, USA) for a year and 6 years as a Leading Engineer in the Institute of Nature Management and Environmental Problems (Ukraine). During his career he was responsible for environmental impact assessment of technologies (related to food, mining and landscape construction). The main focus of current activities includes sustainability assessment of innovative food processing technologies and data application for the data analysis of complex food systems.
Dr. Hugo de Vries works for INRAE Scientific Directory Team ‘Food, Nutrition and Bioeconomy’, France. He is President of the European Federation of Food Science and Technology, member of the SCAR Working Group on Sustainable Food Systems, of the FAO-led International Sustainable Bioeconomy Working Group and of Foodforce. He is associated international member of the French Academy of Agriculture. Previously he was heading the Joint Research Centre IATE (transformation of renewable resources into food, bio-energy and biomaterials), the Food Technology Research Centre of Wageningen UR, and the European Integrated Project NovelQ (novel processing methods for the production and distribution of high-quality and safe foods). He obtained a Ph.D. in physics and held several positions around the globe.
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